Tau Yu Bak (豆油肉) with Enoki Mushrooms [ Pork Belly Braised in Soy Sauce ]

By    :      Mymy Suajico - Santiago 蔡马安

Not a week passes by, without this dish being served in our family table; this was my Grandmother’s recipe. The Chinese have a long standing love affair with pork. Though in most cultures it is highly avoided, oriental cooking has always highlighted Fat as their culinary expression for indulgence.

Tau Yu Bak is traditionally served with hard boiled chicken eggs ideally eaten in between bites of the pork belly. The eggs act as the vessel to temper the rich flavor of the pork. It is most important to slow cook the pork so as to soften it to the degree it melts in your mouth.

 For this recipe, I added enoki mushrooms for texture & its fruity flavor to go with the aromatic spices.

Ingredients:

500 g                          Pork Belly, thinly sliced
3 to 4  pcs.                Hard Boiled Eggs
3 tbsp.                        Brown Sugar
1 portion                   Fresh Enoki Mushrooms
1 pc                           Jalapeno Pepper (optional, for spice factor)
5 cloves                     Garlic, smashed & diced
3 pcs.                         Turmeric
5 pcs.                         Star Anise
½ cup                        Shao hsing Wine
4 tbsp.                        Dark Soy Sauce
1 tbsp.                        molasses thick Soy sauce
½ liter                         Water
1 tbsp.                        dark sesame oil
1 tbsp.                        dark sesame seeds
                                               Fresh Ground Pepper
Garnish                     Chinese parsley

                       

Procedure:
In a pot or slow cooker, drop in pork slices, Jalapeno, Turmeric, Garlic & Star Anise. Pour in the liquids: Soy Sauce, Shao hsing Wine, Water ( as needed )
Cook & simmer for an hour or more, until pork is very tender. Continue to add water as needed
Add brown sugar, molasses Soy Sauce
Remove Star Anise & Turmeric ( Chopsticks works best on this one )

Add in Enoki Mushrooms

Incorporate the hard boiled Eggs; continue to simmer for 15 minutes
Grind in Black pepper, Pour in Sesame Oil – Stir & remove from heat
Arrange & serve in a dish, garnish with Black Sesame & Chinese Parsley

Enjoy the taste of home…

3 Mushroom Shrimp Soba Noodles

By    :      Mymy Suajico - Santiago 蔡马安

Soba is the Japanese term for Buckwheat Noodles. The freshness of Buckwheat is characterized thru its sweetness. Soba originated from the Tokugawa period (Tokyo), when the residents, being considerably wealthier than the rural poor, were more susceptible to beri beri due to their high consumption of white rice, which is low in thiamine. It was discovered that beri beri could be prevented by regularly eating thiamine-rich soba

100 grams of soba yields 344 kcal (1,440 kJ) of energy.[citation needed] Soba contains all eight essential amino acids, including lysine, which is lacking in wheat. Soba contains a type of polysaccharide that is easily digested. Soba noodles also contain antioxidants, including rutin and quercetin, and essential nutrients including choline, thiamine and riboflavin.
Though most popularly Soba is served cold, this recipe is my Asian fusion (Chinese & Japanese) take on buckwheat noodles

Haricot Verts

Shrimp Stock from Shrimp Heads

3 Fungi

Ingredients:

3 portions        fresh Soba Noodles

1 cup             shelled jumbo shrimp
1 cup             finely chopped haricot verts (green beans)
2 cups            shrimp stock (extracted from boiling the shrimp heads)
¼ cup            abalone sauce (or Oyster Sauce)
2 tbsp.            Shrimp Paste
5 pcs             Shitake, softened in water & sliced
3 tbsp            Cloud Ears Fungi, softened in water & sliced
3 tbps            Wood Ear Mushroom, softened in water & sliced
¼ cup            Sesame Oil
1/8 cup          Canola Oil
To Taste          Sriracha (Korean spice)
Garnish            Sesame Seeds

Soba Preparation:

In a pot, boil 4 cups of water.
Once Rolling, remove from heat.
Drop the Soba completely immerse and stir for 10 seconds
Transfer noodles in colander & run in cold water
Drizzle in Sesame oil to prevent Noodles from sticking.

Procedure:

In a pan, drizzle in Canola Oil & heat.
Sautee shrimp paste, add in haricot verts & 3 fungi & abalone sauce
Add in shrimp stock, add in shrimp & Sriracha, simmer until shrimp is cooked
Remove from heat & toss in Soba noodles

Garnish with sesame seeds & serve

enjoy with Sake, or just a nice cold Kirin :)

Beef Brisket Noodle Soup with Shitake & Bonito Flakes

By    :      Mymy Suajico - Santiago 蔡马安

The beef brisket is one beef primal cuts. Brisket is a cut of meat from the breast or lower chest of beef or veal.

Due to the collagen fibers that make up the significant connective tissue in the cut, slow cooking is the most popular cooking process. It actually tenderizes this normally tough cut of meat when the collagen gelatinizes. For this recipe buying the thin cut slices would be most ideal.

Ingredients

500 g              beef brisket, thinly sliced

6 cups             beef stock

¼  cup             kikkoman soy sauce

¼  cup             Abalone sauce (or Oyster Sauce)

3 tbsp              brown sugar

2 thumb sized      ginger, thinly sliced

1 large             white onion, thinly sliced

4 tbsp.              toasted garlic

1 packet            fresh egg noodles

5 pcs               shitake mushrooms

3 pcs               hard boiled eggs, sliced

1 pc                jalapeno peppers, thinly sliced

¼ cup              dark sesame oil

½ cup              bonito flakes       

                    freshly ground black pepper

Procedure

In a slow cooker add 2 litres water and beef brisket, leave to cook for 6 hours

Once cooked, skim the fat.

Transfer to a stock pot & add beef broth (made by boiling beef shanks & bones), onions, ginger slices, shitake, abalone sauce, Kikkoman soy sauce, brown sugar & bring to boil

Pour in sesame oil & grind in black peppercorns

In a different pot boil water and cook yellow noodles, drain & rinse with cold water.

Serve a portion of the egg noodles in a soup bowl. Add in a share of beef brisket, shitake & beef broth.

Garnish with hard boil egg slices, Jalapeno Peppers (as to spice taste) and top with toasted garlic & Bonito Flakes

Slurp while it’s hot!

  

Arros Negre

By    :      Mymy Suajico - Santiago 蔡马安

Arros Negre is a Valencian dish traditionally made with squid & rice cooked in squid ink broth. Some call it Paella Negra, though in a strict culinary practice it is not a Paella despite the similarity in preparation.

A liking for the flavor of squid ink is an acquired taste, as it is actually where the essence of squid is much concentrated. This recipe is a seafood lover’s delight. As Black is not automatically the first color that comes to mind when you think of food, most might find  the sight of this dish repelling. Arros Negre, after all is a recipe that celebrates the flavor the rarity of squid ink.  

Ingredients:

1 Cup                                  Squid, cut in rings
1 Cup                                  Mussels, shucked
1 Cup                                  Shrimp, shelled & chopped
12 Pcs                                Shrimp (Garnish)
½ Cup                                Manzanilla Green Olives
½ Cup                                Extra Virgin Olive Oil
2 cups                                Bomba  / Arborio / Pearl (any short grain rice)
6+ cups                             Seafood Broth/Chicken Broth
2 tbsp.                               Garlic, Minced
1 cup                                  Red Wine
4 tbsp.                               Squid Ink (30 sacs Octupus Ink)
2 pcs.                                 “Pimiento” Cherry Peppers
2 pcs.                                 Jalapeno Peppers, thinly sliced (optional, for spice lovers)
To taste                            Salt & Pepper

Procedure:

Sautee squid rings, mussels & shrimp in Olive Oil until cooked, set aside

In a Paella pan, heat EVOO in medium heat

Sautee garlic until brown, add Pimientos & Olives

Dilute Squid Ink in Red Wine, Pour into the Pan to simmer

Blend in Rice & mix

Pour Chicken broth & add more as needed

Midway, incorporate the sautéed seafood

Garnish with shrimp & jalapeno peppers (cover, the steam will cook the shrimp)

Simmer & cook until the rice beneath turns crispy

Best accompanied with chilled Sauvignon Blanc

Fried Eggplant in Shrimp Paste Sauce (蝦醬茄子)

By    :      Mymy Suajico - Santiago 蔡马安

There is a universal love for fried foods as everything cooked in fat seem to taste better. This though has posed health risks as most fried foods are usually chicken or pork.

This is a healthy Vietnamese recipe using Eggplant. Traditionally steamed, frying was rendered for a different flavor facet.

Ingredients  :

1 pc              American Eggplant, sliced into Discs

                  (If Chinese Eggplant, use at least 2 pcs.)

1 pc              Egg, whipped with salt (add Sriracha for heat)

1 cup             Shrimp Batter

Canola Oil, for frying

2 tbsp            Shrimp Paste

¼ cup            White Wine

¼ cup            Water

1 tbsp.            Black Sesame Oil

2 tbsp.            Garlic Cloves, finely chopped

To Taste          Salt & Pepper

Procedure   :

Slice the eggplant ¼ of an inch or use a mandolin

Season with salt & pepper, set aside
Heat Canola Oil in a pan to frying temperature
Dip eggplant piece by piece in egg & coat with shrimp batter

Fry fast to golden brown, do not overcook
Set aside to rest in Paper Towel lined colander
Arrange in a Dish

In a separate pan, sauté garlic in Canola Oil until brown

Add shrimp paste and cook for until rich brown

Deglaze with white wine, Add water to thin Sauce
Stir in Sesame Oil, simmer
Drizzle over fried Eggplant discs

Enjoy with garlic rice…

Blue Crabs in Black Bean Sauce

By    :      Mymy Suajico - Santiago 蔡马安

Eating crabs is interactive. Picking its meat takes patience and pumps anticipation. One of the reasons why crab meat is much coveted & prized. It’s soft, delicate and ‘umami’ flavored meat is unique to its own kind. Like all seafood, crabs definitive flavor is best savored when fresh; when it is still succulent & sweet, firm & not mushy.

This is a 5 minute recipe of blue crabs. Overcooking them is the most common mistake as it drains the natural juices & sacrifices the flavor quality of the crustacean.

Ingredients  :

½ dozen          Blue Crabs (cleaned)

1 tbsp.            Oyster Sauce

2 tbsp.            Chinese Spicy Mustard

2 tbsp.            Black Bean Paste

½ cup            white wine

2 tbsp.            Black Sesame Oil

Garnish     :      sesame seeds, green onions & nori flakes

Procedure   :

In a pan, heat to boil 2 cups of water, add in crabs & reduced heat.

Simmer for 3 minutes. Drain the crabs. Arrange in a serving dish.

Continue to simmer the crab broth in the pan. Add in the rest of the ingredients. Allow to cook for 2 minutes. Pour sauce in the dish over the crab.

Garnish & serve…great with light beer too!

Cantonese Pork & Shrimp Shumai 燒賣

By    :      Mymy Suajico - Santiago 蔡马安

Shumai, a type of Chinese dumpling which literally means ‘to cook & sell.’ The oldest variety of Shumai is the Huhhot from Huhhot, Inner Mongolia; mainly served for breakfast in restaurants as a come on to attract people for lunch & dinner. Shumai is traditionally eaten with chopsticks and presently popular in food stalls all over asia.

This Shumai recipe is Cantonese influenced, characterized by its standard filling consisting primarily of ground pork, small whole or chopped shrimp and ginger with seasonings of Chinese rice wine soy sauce, sesame oil. Bamboo shoots, water chestnuts and pepper can also be added. For this recipe, I used jicama instead. The Cantonese Shumai from the province of Guangdong is the most well-known variety among dumplings.

Ingredients:

1 pack                  dumpling wrapper (preferably round)
1 cup                   lean ground pork
1 cup                   roughly chopped shrimp
1/4 cup                white onions (chopped)
1                       egg
¼ cup                  chopped jicama
1 tbsp                  ginger finely chopped
2 tbsp                  black sesame oil, the black is more aromatic
1 cap                   Shao Hsing rice wine
2 tbsp                  Oyster Sauce
To taste                Salt

Garnish:
Parsley & black sesame seeds

Procedure:

Mix all ingredients (except wrapper) in a bowl.

Fill in dumpling wrappers, center the filling.

Pleat the Shumai, garnish & ready to steam.
In a steamer, heat water to boil.

Arrange Shumai on steamer rack & steam until done (approximately 6 minutes)

Pleating  the Shumai:

assemble the shumai: Place a lump of filling in the center of the wrapper. Cup it in your hand and, with the index finger and thumb of your other hand, pleat the top edge. Squeeze the dumpling gently in the center to indent slightly and tap the bottom to flatten. Using the back of a teaspoon dipped in water, pack the filling gently and smooth the top.

Hot Dipping Sauce:
Soy Sauce, citrus & spiracha

Serve with your favorite tea