Since and after my gallbladder removal surgery (last November 2015), my ability to digest oil has drastically decreased. It may sound good for dietary purposes and to stay slim but at times limits my creativity to cook, especially the cooking process at times is important to obtain the best taste and results. So….although ‘steaming’ has had been my one of my favorite cooking methods this is another dim sum which is quick easy and tasty on a dinner table for an appetizer. I have used chicken mince meat but if you prefer the more oily meat, go for the pork. Although I love pork, pork is yet quite tricky on my body at the moment so I have used chicken meat instead of pork. (by the way…most dim sums use pork meat) 胆嚢の摘出手術から数ヶ月がたちましたが『油』の摂取能力が上がらず。ダイエットを考えると悪くはない話？と思うかもしれませんが調理方法に制限が出るのは時々料理のクリエイティビィティに左右され時々、、う、う、う、ストレスにもなります。 『蒸し料理』は昔から好きだったの、、また蒸し器を取り出してあっさり飲茶の一品です。 『紅白もち米』で実はおめでたい食卓にも適する一品です。 Sticky Rice Meatball Dim Sums | もち米シュウマイ 1 cup Sticky Rice Tofu (1/2) (To drain water from the tofu – wrap it with paper towel and heat it in the microwave oven. Water will start to ooze out from …
Have you ever tried steaming green onions for over 48 hours? Well, this is another chef’s (secret) tip from the chef who taught me the ‘ex-High Steamed Vegetables’. As an appetizer he served us a small dish which tasted like an white asparagus. White asparagus only comes in season during the spring~early summer season so I questioned him what it was? and he told me that it was simply a ‘green onion (long leaks)’ steamed in low heat for over 48 hours. The type of onions he used was the ‘shimonita negi’ which comes from the Gunma Prefecture in Japan, a seasonal vegetable during the winter. 48時間ネギを蒸すしたアペタイザー、、 主人の友人シェフに教えてもらった料理。 最初の何の食感がわからず、ホワイトアスパラガスをコンソメで煮たようなトロトロとした不思議な食感と味。 一言でいうと『美味』。 真似好きのわたしが早速、家で試してみました。 せっかくなら下仁田ネギで計、長時間48時間。 連続では無理無理！ネギの為には徹夜する根性はもうありませぬ。（笑） Green Onions （下仁田ネギ） Consomme Powder （コンソメパウダー、ブイヨンでも可） Black Pepper （粗挽き黒こしょう）
This is a very tasty vegetable dish which I learned from a private restaurant owner/chef (my husband’s friend) . It is essentially just ‘vegetables done in extreme high (steam) heat’; the soup was unbelievably tasty and sweet but to learn that it was from all the vegetables when treated quick in high (steam) heat.
A continuation of my ‘dim sum’ series…
‘Tea Soaked Twice Cooked Chicken (紅茶鶏)’ posted on August 9th on was cooked without curing (smoking) the chicken since I did not have this smoking kit.
This is a ‘Gelled Aduki Paste with Chestnuts’ using the chestnuts prepared for marron glacé. The chestnuts are more dense and soaked deeply in syrup which makes it a richer gelled aduki paste than the previous post on October 15th, athough the recipe is basically the same. same. マロングラッセ用に作った栗を使用した『栗蒸し羊羹』。 10月15日に投稿した『栗蒸し羊羹』の第２弾。 栗はマロングラッセ用の蜜度の高い栗を使用。 栗の甘さで食べる羊羹には小豆の砂糖は控えめにすると栗が一層引き立ちます。
This is a typical Japanese confectionery called ‘yokan’, a gelled aduki (red bean) paste. People who may not be familiar with ‘yokan’ – here is a link to a one of the most famous traditional maker of Japanese confectionery ‘Toyora’ which also represent the artistry of Japanese confectionery.
This is my experimental version of the Tea Soaked Twice Cooked Chicken, served at our favorite Chinese restaurant called Ban-Rai-Ken (Shitose Karasuyama) , curious as if I can replicate the dish – of course, without the recipe. The dish can only be served with one week prior notice and is quite exquisite. Searching through the internet, someone had written that his chicken goes through 5 process of ‘soaking/marinating – drying – steaming – smoking – frying’. Hum…a long process. No wonder it takes a week advance notice.