Thursday, August 28, 2014

鹿港古早芋丸 Steamed Taro Balls

I've never tasted this kind of steamed taro balls before so I decided to give this recipe a try since I love yam! 芋头糕芋头饭芋头焖排骨 drools......^0^ Do not mistaken this with the popular 芋圆 which is a dessert made from yam too. This steamed taro balls are made from shredded yam and are encased with marinated pork slices. After which they are moulded into round shape and send to steam. Looks rather an ordinary dish but it tasted so good! Full of yam flavour with hint of five spice powder and tender savoury meat fillings...satisfying snack!


shredded yam









Recipe source : 台湾小吃图解版
Ingredient (6 rolls)
Filling
  • 200gm pork fillet, diced
  • 1 egg
  • 2 tbsp minced garlic
  • 2 tbsp light soy sauce
  • 1 tbsp sugar
  • 1/4 tsp pepper

Yam Ball
  • 600gm peeled yam, finely shredded
  • 30gm fried shallots
  • 4 tbsp potato starch
  • 3/4 tsp pepper
  • 1/4 tsp five spice powder
  • 1 tsp salt
  • 100ml water

Method
  1. Combine filling and mix evenly. Leave to marinate for 30mins.
  2. Place shredded yam into a mixing bowl. Stir in fried shallots.
  3. Add in the rest of the seasoning and mix well. Mixture will be slightly sticky.
  4. Line 6 bowls with microwavable cling wrap. Fill in some yam mixture followed tbsp of meat filling. Cover the top with more yam mixture. Press down firmly. Seal the cling wrap and bind firmly into a ball shape.
  5. Steam the yam ball in preheated steamer for 20mins.
  6. Cool down slightly and serve with sweet chilli sauce.

I am submitting this post to Asian Food Fest – Taiwan hosted by travelling-foodies


Wednesday, August 27, 2014

基隆豆干包汤 Stuffed Tofu Soup

It is always very comforting to enjoy a hearty and warm soup during chilling weather :) This stuffed tofu soup can be served on its own as it can be really filling. But I'm greedy, so I again prepared some Taiwan style cold noodle to go with it ^0^ 


filling in firm tofu pockets with marinated minced pork...

be generous with the filling! pack in as much as you can :D

and finally seal the cut sides with squid and fish paste





Ingredient (4 servings)
  • 4 blocks small firm tofu
  • 200gm squid paste
  • 200gm fish paste
  • 200gm minced pork
  • 4 dried shiitake mushroom, softened and finely diced
  • 1 tsp grated ginger
  • 1 tsp pepper
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 tsp salt
  • 1 tsp light soy sauce
  • 2 stalk spring onion, chopped
  • 2 tsp finely chopped chinese parsley 
  • 2 tsp potato starch
Broth
  • 4 cups stock
  • 2 tbsp fried shallots
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1 tsp sesame oil

Method

  1. Marinate minced pork with grated ginger, pepper, sugar, sesame oil, salt & soy sauce. Stir in potato starch, spring onion and parsley and stir till mixture is sticky. Stir in chopped mushroom. Set aside for at least 30mins.
  2. Combine squid and fish paste together.
  3. Cut the firm tofu into quarters. Deep fry in hot oil till golden brown. Drain well on kitchen paper. Cool down completely. Make a slit on the cut sides and scoop out some of the tofu* to make a pocket.
  4. Fill in the pocket with marinated minced pork. Follow by a thick layer of squid and fish paste sealing the cut side completely.
  5. Repeat till all fried tofu pockets are completely filled.
  6. Bring broth ingredients to boil and set aside.
  7. Bring a medium pot of water to boil. Cook the stuffed fried tofu for 10 mins over medium heat until thoroughly cook through. 
  8. To serve, place 2 pieces of cooked stuffed tofu into a bowl and ladle in  hot broth. Garnish with more chopped parsley and serve immediately. 
* tips : with leftover ingredients of tofu, minced pork, squid and fish paste, combine everything together and mix well. Shape them into round flat patties and pan fried till golden brown on both sides. 


I am submitting this post to Asian Food Fest – Taiwan hosted by travelling-foodies


Tuesday, August 26, 2014

Mitarashi Dango (Sweet Dumplings)

This is another Japanese sweet snack made with glutinous flour! It looks similar to our Chinese 汤圆 but the texture is rather different. With the additional rice flour added to the dough, it gave a more firm and yet chewy  texture. Before it is served, the dumplings are grilled till slightly charred (I don't have the patience so my dumplings don't look charred at all hahaha...)  after then they coated with a sweet glaze. It tasted nice....with a smoky flavour attributed by the sweet soy glaze.


All whites looks too boring, so I've added some matcha powder :D

Cooked dango 

Grilled and coated with sweet soy glaze

or just smear a thick layer of red bean paste over!

Recipe ref : just one cookbook
Ingredient (8 sticks)
  • 100gm rice flour
  • 100gm glutinous rice flour
  • 2 tsp sugar 
  • 150ml warm water + 2 tsp water
  • 2 tsp matcha powder

Sweet Soy Sauce
  • 6 tbsp sugar
  • 1 tbsp soy sauce
  • 4 tbsp water
  • 1 tbsp corn flour (dissolve in 1 tbsp water)

Method
  1. Combine flour and sugar in a mixing bowl. Add in warm water gradually and knead to form a smooth and soft dough.
  2. Divide dough into 2 equal portions. Knead matcha powder and extra 2 tsp warm water into 1 of the plain dough. Divide the plain dough and matcha dough into 12 equal portions each, total 24 pieces. Roll them into round balls.
  3. Bring a pot of water to boil. Drop in dango and cook over medium heat. The dumplings are fully cooked when they float to the surface. Transfer the dango into a pot of icy cold water. 
  4. Meanwhile prepare the sauce. Combine sugar, soy sauce and water into a small saucepan. Bring to boil till sugar is well dissolved. Add in cornstarch water to thicken the sauce. Turn off heat.
  5. Drain away water and thread 3 dango onto a skewer. Lightly grease a non-stick pan, grill over medium heat, rotating slowly, till lightly char.
  6. Place the grilled dango on a serving plate, brush with some sweet soy sauce and serve immediately. 
  7. Alternative : spread some homemade anko over grilled dango.
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