Tag: pork
Steamed Dumplings in Chili Oil
Steamed Dumplings in Chili Oil
In the continuation of stripping the lining of my insides, I made these simple pork and shrimp dumplings drowned in chili oil. These dumplings are so addictive, I recommend making a double batch and freezing them down, storing in a freezer bag so you can make these anytime. They only take 10 minutes to steam. These dumplings can also be boiled, only taking 5-6 minutes.
Equipment
- steamer basket
Ingredients
Pork and Shrimp Dumplings
- 1/2 lb shrimp peeled and deveined, finely chopped
- 1/2 lb ground pork
- 1 tbsp soy sauce
- 1 tbsp shaoxing cooking wine
- 1 tbsp sesame oil
- 1/2 tbsp cornstarch
- 2 tsp garlic minced
- 2 tsp ginger minced
- 2 green onions finely chopped
- 1/4 tsp sugar
- 1/4 tsp back pepper
- wonton wrappers
Chili Oil Sauce
- 2 tbsp chili oil
- 1 tbsp black vinegar
- 1 tbsp light soy sauce
- 1/2 tbsp sugar
Garnish
- cilantro chopped
- sesame seeds
Instructions
- Combine all of the dumpling ingredients.
- Mix thoroughly.
- Add a tsp of the dumpling filling to the center of a square wonton wrapper.
- Fold up the corners and give it a tight pinch. Use water to help seal.
- You should yield about 3 dozen dumplings.
- Line a steamer basket with parchment paper. Place dumplings in the steamer in a single layer. Steam for 10 minutes.
- While the dumplings are steaming, mix together the chili oil sauce ingredients.
- Cover the dumplings in the chili oil sauce. Garnish with cilantro and sesame seeds.
Kikiam
Kikiam
Kikiam are a popular street food in the Philippines. They consist of ground meat with a variety of vegetables rolled in bean curd sheets. They are then steamed, then deep fried. The kikiam are then sliced in 1” pieces. They can be eaten as an appetizer dipped in banana ketchup or served as a main course with garlic fried rice.You can use ground pork, chicken, beef, or mince fish for the meat filling. In addition to the water chestnuts, carrots, and green onions; shiitake mushrooms, onions, and garlic can be used in the filling. The bean curd sheets give the pork roll a crispy outside, very similar in texture to fried tofu.
Ingredients
- 1 lb ground pork
- 1/2 lb shrimp peeled and deveined, roughly chopped
- 1 large carrot grated
- 1 cup water chestnuts finely chopped
- 4 green onions chopped
- 1 tbsp five spice powder
- 2 tsp salt
- 1 tsp pepper
- 1 tbsp cornstarch
- 2 tbsp water
- 4 bean curd sheets 10” squares
- vegetable oil for frying
Instructions
- Mix together the cornstarch and water.
- Add the slurry to the ground pork, shrimp, carrots, water chestnuts, green onion, five spice, salt and pepper. Mix thoroughly.
- Boil the bean curd sheets for a couple of minutes to loosen them up. Drain, then squeeze out any excess water.
- Take 1 cup of the pork mixture and form it into a log shape. Place in the center of a bean curd sheet.
- Fold the bottom of the bean curd sheet over the pork mixture. Pull it tight.
- Roll it up tight.
- Repeat these steps until all of the pork is used up.
- Anything that won’t be immediately cooked can be stored in a freezer bag.
- Place the pork rolls in a steamer.
- Steam for 15 minutes. Let completely cool before frying.
- Fill up a pot of oil 2” high. Heat to 350 degrees. Fry for 6-8 minutes, until the kikiam are crispy on all sides.
- Drain on paper towel. Let rest for 5 minutes.
Five Spice Pork Belly and Egg Stew
5 Spice Pork Belly and Egg Stew
Kai Palo is a Thai stew where pork belly, hard boiled eggs, and fried tofu are braised in a 5 spice pork broth. Instead of adding 5 spice powder, the whole spices that are used to make 5 spice are dry toasted then wrapped in a bag made of cheesecloth. The overall preparation of this stew couldn’t be easier. Sear the pork belly. Melt the palm sugar. Add the rest of the ingredients and simmer for 2 hours. Add in the eggs and tofu the last 10 minutes of cooking. Once the stew is finished simmering, it is important to let the stew sit for 30 minutes. This will allow the hard boiled eggs to absorb the 5 spice stock.
Ingredients
Spice Bag
- 2 cinnamon sticks
- 2 star anise
- 8 whole cloves
- 1 tsp coriander seeds
- 1/2 tsp Sichuan peppercorns
- 1 tbsp cilantro stems
- cheesecloth or muslin bag
5 Spice Stew
- 1 1/2 lbs pork belly 1 1/2” pieces
- 1/2 tsp salt
- 1/3 cup palm sugar
- 5 cups pork stock
- 3 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tsp dark soy sauce
- 1 tsp white pepper
- 8 garlic cloves minced
- 8 hard boiled eggs
- 1 brick extra firm tofu cut into 1” cubes, fried
Instructions
- Dry toast the whole spices in a pan for a couple of minutes.
- Put the whole spices along with the cilantro stems in the center of a piece of cheesecloth.
- Tie it up.
- Heat up a stock pot over medium high heat. Add in the pork belly pieces. Season with salt. Sear on all sides. Remove from the pot.
- Add in the palm sugar. Let melt and caramelize in the pot for a minute or two.
- Add in the stock, soy sauces, oyster sauce, white pepper, garlic, and pork belly slices. Bring to a boil. Cover. Reduce the heat to medium low. Simmer for 2 hours.
- Add in the hard boiled eggs and fried tofu. Simmer for another 10 minutes. Turn off the heat. Let the soup sit for 30 minutes before serving.
