Chinese Food, Dim sums (tenshin), Egg, pork, Recipe, Rice, Taiwan
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Taiwanese Chimaki | 台湾ちまき

If you are a lover of dim sum, ‘Chimaki’ is that sticky rice wrapped in bamboo shoots which with just a slight effort and preparation can be made at home. I remember once heard that dim sums are made from left-over food from the last supper prepared into small delicacies to be served for lunch and tea time.

This is an Taiwanese recipe using dried bamboo leaves but there are many others, the Chinese recipe, Thailand also the Philippines wrap sticky rice using different type of plant like the lotus, banana leaves but all essentially taking a similar cooking approach.

This barbecue pork which may look time consuming may scare some people but I will introduce an easy recipe which can be left overnight in the ‘rice cooker’ to cook slowly – this will be the next post! so stay tuned.

今回の『台湾料理の挑戦』は『ちまき』です。

中華街にいくと肉饅とちまきは必ず買っていきたい定番料理。冷凍保存もきくし、ちょっと餅米が食べたくなったりして冷凍庫に入っていると便利なアイテム。台湾、中国タイフィリピン、、それぞれの国の独自の食材でちまきは作られています。タイとかフィリピンはマンゴーを使ったり、ココナッツを使ったり、、葉はバナナとかハスとか。

作りたくても、、まずの第一関門がチャーシュー(豚の角煮)。

面倒くさい〜という悲鳴の方、明日は『簡単豚の角煮』を伝授しますのでこれなら作れるとおもうはずです。

DSC_0025


Taiwanese Chimaki Recipe |『台湾ちまき』

Ingredients 1 –

  • 600g Sticky Rice
  • 6 Egg Yolks (Quail Eggs can be used a replacement)
  • 800cc Water
  • 24 Large Dried Bamboo Leaves

Ingredients 2 –

  • 300g Barbecue Pork
  • 6 Dried Shitake Mushrooms
  • 24 Ginko
  • 10g sugar

Seasoning 1 –

  • 2 Tablespoons Soy Sauce
  • 1/4 Teaspoons Chinese Five Spices
  • Pepper

Seasoning 2 –

  • 5 Tablespoons Soy Sauce
  • 2 Teaspoons Chinese Five Spices
  • 2 Teaspoons White Pepper
  • 5 Tablespoons Vegetable Oil

(Preparation)

  1. (Making the Salted Egg Yolk) Separate the egg yolk and white. Sprinkle the yolk with ample salt and leave it overnight in the refrigerator. It will firm overnight as the moisture is extracted from the egg. Boiled quail eggs can be used as a replacement.
  2. (Dried Bamboo Leaves) Soak the bamboo leaves in water for about 3 hours before actual use.
  3. (Barbecue Pork) Cut to about 3cm in length.
  4. (Dried Shitake) Remove the stem and soak in water of about 100cc until moist and soft.
  5. (Sticky Rice) Wash well and soak in water for at least 30minutes before use.

(Cooking)

  1. Ingredients 2 – Cook the barbecue pork, sliced shitake mushrooms with sugar and seasoning 1 (five spices, soy sauce, pepper) over low heat for about 10 minutes. Stop when all the liquid is no longer visible in the pot. Let it boil before use.
  2. Ingredients 1 – Cook the sticky rice with water and boil for about 5 minutes until the rice does not have to be totally cooked but transparent, adding seasoning 2 (soy sauce, five spice powder, pepper, vegetable oil). Let is cool before use.
  3. Hold the bamboo leaves in your palm in a funnel shape, pack half the sticky rice first and then the meat, mushrooms, egg yolk and ginko seeds packing it well from the top to cover with the sticky rice last. Press from the top to shape the rice. The rice will need to be made into a triangular pyramid using 2 bamboo leaves, covering the entire rice and ingredients, tied last with cooking strings.

I will provide various links to how to wrap the chimaki, which I also referred to –

www.youtube.com/watch?v=PY9TPI9pmmM

http://www.youtube.com/watch?v=1SOETf92anY

cookpad.com/recipe/2209840

http://www.youtube.com/watch?v=Ee7Xtlar5i8

4. Using a Chinese bamboo steamer, steam for approximately 20 – 30 minutes.

Note – peanuts, chestnuts may also be added in as a filling inside the chimaki.

Taiwanese Chimaki Recipe 『 台湾ちまき』(12個分)

<材料1>

  • もち米・・・・・・600g
  • 卵黄・・・・・・6個 (ウズラの卵(代用))
  • 水・・・・・・・800cc
  • (竹)笹の葉・・・・・・24枚 (なるべく大きなもの)

<材料2>

<調味料1>

  • 醤油・・・・・・大さじ2
  • 五香粉・・・・・小さじ1/4
  • 胡椒粉・・・・・少々

<調味料2>

  • 五香粉・・・・・・小さじ2
  • 胡椒粉・・・・・・小さじ2
  • サラダ油・・・・・・大さじ5
  • 醤油・・・・・・・・大さじ5

下準備:
1.ボウルに卵を割り入れて卵黄だけ取り出し、卵黄が埋まるくらいの塩(分量外)をまぶして1日ほど置いておく。卵黄の水分が抜け、手でつまめる程度の固さになっていれば卵黄の塩漬けの完成。

作り方:
1.(竹)笹の葉は水に3時間ほどつけて柔らかくしておく。

もち米はよく洗う。

豚肉は長さ3cmほどの短冊状に切る。

干ししいたけは100ccほどの水(分量外)につけて柔らかくしておき、石づきを取り除いて半分に切る。

卵黄の塩漬けは半分に切る。

2.豚肉、干しシイタケと戻し水、砂糖(材料2)、調味料1(醤油、五香粉、胡椒粉)を鍋に入れ、弱火で10分ほど加熱して豚肉に火を通す。干しシイタケの戻し水がなくなったら火を止める。

3.もち米と水を入れ、沸騰してから5分ほど加熱する。調味料2(醤油、五香粉、胡椒粉、サラダ油)をすべて加えよく混ぜ合わせておく。

4.笹の葉を2枚交差させ手のひらで漏斗状にして持ち、もち米を半分ほどまで詰めて、押し固めた後、肉、シイタケ、卵黄の塩漬けを上に置き、更に上にもち米を乗せ強く押し固める。笹の葉を巻いて蓋をした後、四面体になるよう形を整え、たこ糸で縛る。これを12個作る。

5.蒸し器で20分〜30分ほど蒸して完成。

栗や落花生など蒸すと柔らかくなるものを加えてもおいしいでしょう。

肉粽│台湾ちまき | オリジナルレシピを参考にしています。

http://tw-cai.blogspot.tw/search/?q=%E3%81%A1%E3%81%BE%E3%81%8D

肉粽│ちまきの包み方 | 参考にしてください。

www.youtube.com/watch?v=PY9TPI9pmmM

http://www.youtube.com/watch?v=1SOETf92anY

cookpad.com/recipe/2209840

http://www.youtube.com/watch?v=Ee7Xtlar5i8

2 Comments

  1. Yes, the wrapping part needs to be refined but I guess it takes a lot of practice to keep it a similar shape. Yet, it tastes good. Nice to stock some in the freezer.

    Like

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