Post by amarante on Oct 14, 2016 8:52:50 GMT -5
Cantonese Radish Cakes
Source: Susan Feniger - Susan Feniger's Street Food
MAKES 1 (9 × 4-INCH) LOAF CAKE; SERVES 12
This is a typical Chinese dim sum dish, but most people have never tasted anything like it. The recipe came directly from Kajsa, the executive chef and my partner at STREET, who ate this dish as a kid. Her mom, who is Cantonese and grew up in the heart of New York City’s Chinatown, says the rice dough represents your fortune: as it cooks and rises, your fortune grows. Being chefs, we tweaked it a bit, and being a chef’s mom, she still insists her version is better! The texture is loaflike and easy to slice, which makes it perfect for browning in hot oil. The sweetness of the Chinese sausage and the texture of the cake make it an ideal bed for a fried egg. You’ll need to start the rice for this recipe early in the morning or in the evening before baking. This cake is most delicious when made a day or two before serving.
2 cups jasmine rice
2 teaspoons kosher salt
4 tablespoons canola oil
4 Chinese sausages, cut into small cubes
1 white onion, diced
2 tablespoons dried shrimp, rinsed and chopped (optional)
4 cups packed grated daikon radish
Soy sauce, Chinese mustard, or Green Sriracha Sauce, for serving
1 Put the rice in a medium mixing bowl and rinse it under running water, stirring it with your hand to release some of the starch. Drain, and then pour 4 cups warm water over the rice. Cover the bowl with plastic wrap and let the rice soak for a minimum of 6 hours or as long as overnight at room temperature.
2 Drape a 9 × 4-inch loaf pan with long sheets of plastic wrap that generously hang over all four sides.
3 Set a steaming rack into a roasting pan or wide saucepan, and add 3 inches of water. Make sure to use a pan that is large enough to hold the loaf pan.
4 Drain the rice (do not rinse it), and combine it in a food processor with 1 cup cold water and the salt. Process for 3 to 5 minutes, until smooth.
5 In a medium sauté pan, heat 2 tablespoons of the oil over medium-high heat. Add the sausages and onion and cook, stirring occasionally, until the onion is soft and translucent and just starting to color, about 5 minutes. Add the dried shrimp, if using, and cook for a minute or two. Remove from the heat and transfer to a large mixing bowl.
6 Add the daikon radish and the ground rice mixture, and stir so that all of the ingredients are well combined and the sausages and onion are evenly distributed throughout the mixture. Scoop into the loaf pan and tap the pan on the counter to force out any air bubbles. Fold the excess plastic wrap over the top.
7 Set the loaf pan inside your prepared steaming pan, and cover the steaming pan with a lid or tightly fitting aluminum foil. Set the pan over low heat and steam for 1 hour, checking the water level after 30 minutes. Turn off the heat and carefully lift the lid, avoiding the hot steam. Remove the loaf pan and let it cool to room temperature. Then let it cool completely in the refrigerator, at least 3 hours or up to overnight.
8 Remove the cake from the pan by lifting out the plastic wrap. Put it on a cutting board, unwrap and discard the plastic wrap. Cut the loaf into ½-inch-thick slices, and then cut each slice in half. The cakes can be stored at this stage in an airtight container in the refrigerator for up to 4 days.
9 To serve, heat a nonstick skillet over medium heat. Add the remaining 2 tablespoons oil, and sear the radish cakes until they are golden brown, 2 to 3 minutes on each side. Serve with soy sauce, Chinese mustard, or Sriracha chile sauce.
Green Sriracha Sauce
MAKES 4 CUPS
I think this is the sauce that you’ll always want to have in your fridge. A mildly spicy, almost fruity, herbal fresh condiment, it is fantastic on a piece of grilled fish, on roasted chicken, and on sautéed mushrooms. It’s also great as a garnish for a rich soup, on top of mashed avocados with feta cheese, or as a dip for crudités. This Sriracha sauce is different from the typical red sauce you see in squeeze bottles in every Asian restaurant. I still use chiles, but I use poblanos, which give the sauce a rich, gentle heat.
1 cup shredded unsweetened coconut
3 poblano chiles, roasted, peeled, seeded, and roughly chopped
2 serrano chiles, stems removed, sliced (optional)
3 cloves garlic, sliced
1 (3-inch) piece young ginger), peeled and roughly chopped
1 (½-inch) piece fresh turmeric, peeled and thinly sliced
1 bunch fresh cilantro, leaves and stems roughly chopped (about ½ cup)
Leaves from 1 bunch fresh Thai basil or regular basil (about 2 cups)
Leaves from 1 bunch fresh mint (about 1 cup)
1 bunch fresh chives, roughly chopped (about 1½ cups)
4 fresh kaffir lime leaves, roughly chopped
½ teaspoon finely minced inner stalks of lemongrass
1 cup canola oil
Juice of 3 to 4 limes (about ½ cup)
2½ teaspoons kosher salt
1 Put roughly a third of the coconut, chiles, garlic, ginger, turmeric, cilantro, Thai basil, mint, chives, lime leaves, and lemongrass in a blender. Add all of the oil, ½ cup of cold water, the lime juice, and the salt. Puree until smooth. (You may need to pulse the blender at first so the ingredients don’t catch in the blender blades.)
2 Depending on the size of your blender, you may be able to continue adding ingredients to the pureed sauce until all of the ingredients are used. If you need more space, pour half of the pureed sauce into a bowl and continue blending the remaining ingredients in batches, always using a little bit of the original sauce to start with.
3 When all of the ingredients are blended smoothly, pour the sauce into a medium bowl and stir well. The sauce can be stored in an airtight container in the refrigerator for up to 3 days.”
Excerpt From: Feniger, Susan. “Susan Feniger's Street Food.” Crown Publishing Group, 2012-07-17. iBooks.
This material may be protected by copyright.
Source: Susan Feniger - Susan Feniger's Street Food
MAKES 1 (9 × 4-INCH) LOAF CAKE; SERVES 12
This is a typical Chinese dim sum dish, but most people have never tasted anything like it. The recipe came directly from Kajsa, the executive chef and my partner at STREET, who ate this dish as a kid. Her mom, who is Cantonese and grew up in the heart of New York City’s Chinatown, says the rice dough represents your fortune: as it cooks and rises, your fortune grows. Being chefs, we tweaked it a bit, and being a chef’s mom, she still insists her version is better! The texture is loaflike and easy to slice, which makes it perfect for browning in hot oil. The sweetness of the Chinese sausage and the texture of the cake make it an ideal bed for a fried egg. You’ll need to start the rice for this recipe early in the morning or in the evening before baking. This cake is most delicious when made a day or two before serving.
2 cups jasmine rice
2 teaspoons kosher salt
4 tablespoons canola oil
4 Chinese sausages, cut into small cubes
1 white onion, diced
2 tablespoons dried shrimp, rinsed and chopped (optional)
4 cups packed grated daikon radish
Soy sauce, Chinese mustard, or Green Sriracha Sauce, for serving
1 Put the rice in a medium mixing bowl and rinse it under running water, stirring it with your hand to release some of the starch. Drain, and then pour 4 cups warm water over the rice. Cover the bowl with plastic wrap and let the rice soak for a minimum of 6 hours or as long as overnight at room temperature.
2 Drape a 9 × 4-inch loaf pan with long sheets of plastic wrap that generously hang over all four sides.
3 Set a steaming rack into a roasting pan or wide saucepan, and add 3 inches of water. Make sure to use a pan that is large enough to hold the loaf pan.
4 Drain the rice (do not rinse it), and combine it in a food processor with 1 cup cold water and the salt. Process for 3 to 5 minutes, until smooth.
5 In a medium sauté pan, heat 2 tablespoons of the oil over medium-high heat. Add the sausages and onion and cook, stirring occasionally, until the onion is soft and translucent and just starting to color, about 5 minutes. Add the dried shrimp, if using, and cook for a minute or two. Remove from the heat and transfer to a large mixing bowl.
6 Add the daikon radish and the ground rice mixture, and stir so that all of the ingredients are well combined and the sausages and onion are evenly distributed throughout the mixture. Scoop into the loaf pan and tap the pan on the counter to force out any air bubbles. Fold the excess plastic wrap over the top.
7 Set the loaf pan inside your prepared steaming pan, and cover the steaming pan with a lid or tightly fitting aluminum foil. Set the pan over low heat and steam for 1 hour, checking the water level after 30 minutes. Turn off the heat and carefully lift the lid, avoiding the hot steam. Remove the loaf pan and let it cool to room temperature. Then let it cool completely in the refrigerator, at least 3 hours or up to overnight.
8 Remove the cake from the pan by lifting out the plastic wrap. Put it on a cutting board, unwrap and discard the plastic wrap. Cut the loaf into ½-inch-thick slices, and then cut each slice in half. The cakes can be stored at this stage in an airtight container in the refrigerator for up to 4 days.
9 To serve, heat a nonstick skillet over medium heat. Add the remaining 2 tablespoons oil, and sear the radish cakes until they are golden brown, 2 to 3 minutes on each side. Serve with soy sauce, Chinese mustard, or Sriracha chile sauce.
Green Sriracha Sauce
MAKES 4 CUPS
I think this is the sauce that you’ll always want to have in your fridge. A mildly spicy, almost fruity, herbal fresh condiment, it is fantastic on a piece of grilled fish, on roasted chicken, and on sautéed mushrooms. It’s also great as a garnish for a rich soup, on top of mashed avocados with feta cheese, or as a dip for crudités. This Sriracha sauce is different from the typical red sauce you see in squeeze bottles in every Asian restaurant. I still use chiles, but I use poblanos, which give the sauce a rich, gentle heat.
1 cup shredded unsweetened coconut
3 poblano chiles, roasted, peeled, seeded, and roughly chopped
2 serrano chiles, stems removed, sliced (optional)
3 cloves garlic, sliced
1 (3-inch) piece young ginger), peeled and roughly chopped
1 (½-inch) piece fresh turmeric, peeled and thinly sliced
1 bunch fresh cilantro, leaves and stems roughly chopped (about ½ cup)
Leaves from 1 bunch fresh Thai basil or regular basil (about 2 cups)
Leaves from 1 bunch fresh mint (about 1 cup)
1 bunch fresh chives, roughly chopped (about 1½ cups)
4 fresh kaffir lime leaves, roughly chopped
½ teaspoon finely minced inner stalks of lemongrass
1 cup canola oil
Juice of 3 to 4 limes (about ½ cup)
2½ teaspoons kosher salt
1 Put roughly a third of the coconut, chiles, garlic, ginger, turmeric, cilantro, Thai basil, mint, chives, lime leaves, and lemongrass in a blender. Add all of the oil, ½ cup of cold water, the lime juice, and the salt. Puree until smooth. (You may need to pulse the blender at first so the ingredients don’t catch in the blender blades.)
2 Depending on the size of your blender, you may be able to continue adding ingredients to the pureed sauce until all of the ingredients are used. If you need more space, pour half of the pureed sauce into a bowl and continue blending the remaining ingredients in batches, always using a little bit of the original sauce to start with.
3 When all of the ingredients are blended smoothly, pour the sauce into a medium bowl and stir well. The sauce can be stored in an airtight container in the refrigerator for up to 3 days.”
Excerpt From: Feniger, Susan. “Susan Feniger's Street Food.” Crown Publishing Group, 2012-07-17. iBooks.
This material may be protected by copyright.