Sunday, January 29, 2012
北菇蒸雞 - Steamed Chicken with Shiitake Mushroom
Please read HowTo: Prepare 冬菇 - Chinese Dried Shiitake Mushroom before starting this.
Key: The key to this dish is not to let it overcook. The timing for steaming must be just right. For wings I found it just right around 12-15 mins depending on whether you can lay it out equally. It is also important to make sure your steamer is already steaming! (Unless your using electric ones)
Ingredients:
(Enough for 2-3 servings)
~500g of Chicken (Either Wings, Thighs, or Chicken pieces, preferably not breast - hard to make it smooth)
6-8 Dried Shiitake Mushrooms (冬菇 Must use dried ones, buy from Chinese groceries)
Light Soy Sauce (生抽)
Sesame Oil
Sugar
Salt
1 tsp Potato Starch
Chinese cooking wine
Preparation:
- First complete HowTo: Prepare 冬菇 - Chinese Dried Shiitake Mushroom
- Wash, clean, dry chicken meat
- Marinate chicken using Chinese cooking wine (~2 tbsp) for around 10 minutes
- Add in 1 tsp sugar, 1/2 salt, and ~2-3 tbsp of Light Soy Sauce (生抽)
- Add in 1 tsp of potato starch
- Place the chicken in a dish/tray that can be used by steamer
- Make sure each piece gets equal surface area, or some parts might not be cooked
- Lay the mushrooms on top of the chicken
- Steam for 15 mins (Varies depending size of piece and/or bones)
Images:
Enjoy!
HowTo: Prepare 冬菇 - Chinese Dried Shiitake Mushroom
Why do the ones in restaurant tastes so much better than mine!?:
- You used crappy mushrooms (bad source, can't fix)
- You didn't follow this recipe - the mushroom although strongly flavoured, is not enough for it to be "tasty". This recipe is to allow you to make it more "complete"
How to identify good 冬菇?:
- The smell - what you smell from it has strong correlation to how it tastes. So just think how it should taste like
- The size - not too big (I find large ones less tastey), nor too small (for softer texture).
- The stem - the stems are very tough, so it's not beneficial if it's too large (they charge per pound)
- The look - It's natural for it to have cracks and it should be a brownish colour
Ingredients:
6-8 冬菇 Dried Chinese Shiitake Mushrooms (Must use dried ones, buy from Chinese groceries)
Sugar
Salt
Sesame oil
Potato Starch
Preparation Instructions:
- Clean and soak the mushrooms for at least 4 hours
- Remove from water and clip the stem of the mushroom away using a pair of kitchen scissors
- (Its roots are very tough, unless you're using it for some other dish -might make a post for that- just toss it away)
- The water can also be used in other dishes, e.g. use it for cooking rice
- (Its roots are very tough, unless you're using it for some other dish -might make a post for that- just toss it away)
- Add around 1/2 tsp of sugar, a pinch of salt to the mushrooms and mix well
- Add just less than 1 tsp of sesame oil
- Add around 1 tsp of potato starch (you can play around with this amount)
- Mix well
- Steam for 20 mins+
key: The starch will allow the mushroom to be smoother than usual and keeps the flavour held in the mushroom instead of watering it out. You can play around with the amount yourself to figure a good balance. It depends on how wet your mushrooms are.
Cooking Instructions:
After the preparation work, the mushrooms are essentially cooked. This means you can store it in the fridge and use it another day. Since the time it takes to soak the mushroom is so time consuming, you should either soak it over night or make enough for several dishes (e.g. some might be for steaming, some for stir fry). If it's stir fry, you can slice it.
Enjoy!
Test your English!
http://www.thepoke.co.uk/2011/12/23/english-pronunciation/
Test Recipe: Turkey Meatballs
Notes:
- Play around with the herb amounts as you wish.
- Try it with beef/lamb as alternative to turkey for stronger meat flavour.
- Add grated cheese if you like
- This goes well with pasta as one would expect!
Ingredients:
(Enough for two dozen medium-sized meatballs)
~500g (Extra Lean) Minced Turkey
1/4 of Red Onion (Minced/Finely Chopped, depends on preference of texture)
3 Cloves of Minced/Finely Chopped Garlic (same as above)1 Egg
1/2 tsp Cumin Powder
Salt & Pepper
Starch/Flour
Parsley/Basil (I didn't want to buy a whole bunch so just used the blended version)
~1 tsp Oregano ~1 tsp Rosemary
~1 tsp Thyme
Preparation Instructions:
- Heat up medium-sized pan with some oil at medium to low heat
- Place the garlic and onion and saute it along with dry herbs (oregano, rosemary, thyme)
- Add pinch of salt&pepper and saute until onion softens and turns slightly yellowish brown
- Place the sauteed garlic/onion into a mixing bowl, then add the minced turkey meat in
- Add the remainder of green herbs and cumin powder along with another pinch of salt& pepper
- Mix the contents well, then add an egg
- If the mixture is too wet (test whether a ball of the mixture will be able to stand firmly by itself), then add some starch/flour and mix again
- Repeat 7. until mixture is right dryness
- Use your palm to form balls (around 2-3cm width). You don't want it too big because it will be hard to cook later
Cooking Instructions:
After the previous preparation, you can place the meatballs in refrigerator or freezer for future use. I personally cannot finish this all in one meal. They can store it quite a while if you put in freezer.
There are various ways to cook it. You can pan fry it, oven bake it or...even steam if you really are that type of person...
For Oven: (Good for large batch)
- Pre-heat to 300 F for baking
- Place meatball on oven tray/pan which has aluminium foil with a bit of oil brushed over it (so it doesn't stick)
- Place in oven and bake for 15-20mins (depends on size of meatball, add 10mins if frozen)
- Turn oven into grill mode for 5-10mins for browning effect
- Ready to serve!
- Heat up medium-sized pan with some oil at medium heat
- Place meatballs and cook for several minutes (don't move it too much but also not let it burn)
- Repeat 2. in batched (I find it hard to manage more than 5 meatballs at the same time)
- Ready to serve!
Images:
 |
| Here's the mixture of meat |
 |
| First set of meatballs |
 |
| Then some more... |
 |
| And some more.... |
 |
| Ready to eat! |
Friday, January 27, 2012
How to make your background fixed on Blogger/Blogspot
Variable name="body.background"Then the default attribute
default="$(color) none repeat scroll...And replace all occurrences of scroll with fixed.
Voila! as simple as that.
How to optimize your home-cooking time
Many recipes naturally takes into account about all these procedures, but you aren't likely to be cooking everything from just one recipe. It's more likely to be multiple recipes at the same time. So here are the main considerations as food for thought:
- Ingredient Preparation -
Each ingredient takes different time to prepare (skinning pearl onions vs chopping + cleaning a zucchini). Naturally you'd want to marinate meat beforehand so you might need to quickly prepare them ahead of time (night before, in the mornings before work). If you can't, you should do that first so it allows time to help marinate the meat whilst you prepare other ingredients.
- Resource Allocation (Equipment) -
Pots/Pans/Blenders are all cooking equipment that can be used simultaneously. If you need to cook multiple dishes then you should try to plan dishes that uses separate equipment. Otherwise you'll spend a lot of time to wash and clean your pots/pan before you can reuse it again.
- Resource Allocation (Energy) -
Oven/Steamer are examples of cooking energy source. Just as the limitation of equipment, you only have limited stove top space or racks in a steamer. Ovens takes time to preheat and water takes time to boil.
- Prioritization -
Base it on the cooking time needed by various items. Start with items that takes longer to cook and less attention required, e.g. stews/soup then anything on the pans to be last as it is hardest to control its timing. - Maximize Parallelism
You as a human, has limited parallel processing capability. However, we can start things let it cook in parallel. If one resource is being locked by one item, then look at your other resources that can be used. Plan your meals as such to minimize the time required
NERD ALERT! Look at Minimum execution time for multiprocessor scheduling
(http://www.kasahara.elec.waseda.ac.jp/schedule/intro_e.html)
Simple Example:
Marinate drumsticks > preheat oven > prepare rice > place drumsticks in oven (~30mins) > chop vegetables > steam rice (~20mins) > wash raw drumstick container > stir-fry vegetables > Drumsticks ready/rice steamed/vegetables cooked
All done in ~30mins and you get both meat vegetables and most importantly, all freshly cooked!
Typically we don't have plate warmers at home, so it is important to plan so that all dishes are done at the same time. Freshness with right cooking time is critical in any recipe for best serving effects.
Good luck!
Thursday, January 26, 2012
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