Feeds:
Posts
Comments

Posts Tagged ‘daikon’

IMG_3828

Pickled Assorted Vegetables 涼拌什錦泡菜

Pickled Assorted Vegetables Recipe 涼拌什錦泡菜 

Ingredients:

1 chayote
1 kohlrabi
1/2 stick carrot
5 Persian cucumbers
1/4 stick daikon
3 gloves garlic– chopped
1-2 red hot peppers– chopped
sushi vinegar
sugar
water

Method:

  1. Prepare chayote: Peel off the skin and remove the core. Rinse to remove the sliminess of the chayote. Cut into small bite size. Put in a bowl and sprinkle some salt (no more than 1/4 tsp). Rub salt into chayote with your fingers. Set aside for it to draw out the liquid. Rinse with water , then squeeze out as much water as possible. Pat dry.
  2. Prepare kohlrabi: Remove the outer skin of kohlrabi, then cut into small thin size. Put in a bowl and sprinkle some salt (no more than 1/4 tsp). Rub salt into kohlrabi with your fingers. Set aside for it to draw out the liquid. Rinse with water , then squeeze out as much water as possible. Pat dry.
  3. Prepare carrot: Peel off the skin and remove both ends. Cut into small bite size. Put in a bowl and sprinkle some salt (no more than 1/4 tsp). Rub salt into carrot with your fingers. Set aside for it to draw out the liquid. Rinse with water , then squeeze out as much water as possible. Pat dry.
  4. Prepare cucumbers: Remove both ends and the core of cucumbers. Cut into small bite size. Put in a bowl and sprinkle some salt (no more than 1/4 tsp). Rub salt into cucumbers with your fingers. Set aside for it to draw out the liquid. Rinse with water , then squeeze out as much water as possible. Pat dry.
  5. Prepare daikon: Peel off the skin and remove both ends. Cut into small bite size. Put in a bowl and sprinkle some salt (no more than 1/4 tsp). Rub salt into daikon with your fingers. Set aside for it to draw out the liquid. Rinse with water , then squeeze out as much water as possible. Pat dry.
  6. Combine all vegetables, garlic and peppers in a large bowl (non metal, non plastic). Add enough sushi vinegar to cover half of the vegetables. Then add enough water to barely cover the top of vegetables. Add sugar to taste. Stir with a spoon until sugar dissolves. Cover and let it sit in the fridge for at least 1 day for the marinade to soak in. Stir the vegetables the next day and continue chilling in the fridge. Pickled vegetables last at least 2 weeks if kept well in fridge. Be sure to use a clean dry spoon to take out a portion for consumption.

Regina’s Note:

  • How to pick kohlrabi: Pick young kohlrabi that is more greenish rather than pale color, preferably with a little green leaves on the top. Old kohlrabi will have tough, chewy fibers/roots throughout the vegetables that make it impossible to use for making dishes.
  • How to pick cucumbers: Always pick cucumbers that are firm. There should not be any wrinkles on the skin or else it’s not fresh.
  • How to pick daikon: Pick daikon with smooth skin. Check the cut stems– they should look freshly cut. Put daikon in your hand and it should feel heavy to you. If it doesn’t feel heavy the daikon might be old or hollow inside.
Advertisements

Read Full Post »

My neighbor Auntie Wang gave me this recipe, and it turns out to be my favorite recipe for oil dough/water dough pastry because the dough is very soft and so easy to work with. I don’t know about you, but I always have problem rolling up the dough (after oil dough was wrapped in water dough), and also hates it when I put in fillings and try to pinch to seal tight– many times the dough just keep shrinking back, and the edges keep opening up… argh!! frustrations!!

With this recipe, I NEVER have the dough problem. Because the water dough was so soft, it was so easy to work on on every step– wrapping oil dough, rolling, sealing the edges tight. It really helps making this long pastry process a lot less painful, especially if you are making 2-3 dozens pastries at one time. Another I like about this recipe: it uses cooking oil which is much healthier than shortening or lard.

Auntie Wang’s Pastry Recipe (makes 24 pieces)

Ingredients:

for oil dough:
2 1/2 cup cake flour
about 2/3 cup oil

for water dough:
3 cup all purpose flour
3 tbsp sugar
pinch of salt– optional
3/4 cup water
3/4 cup oil

Method:

  1. Prepare oil dough: Mix cake flour and oil in a bowl to form a dough (do not knead), until the dough doesn’t stick to the bowl. Wrap it up with a plastic wrap and set aside. Use the same to prepare water dough.
  2. Prepare water dough: Mix water and oil to blend well. Combine flour, sugar and salt in the bowl. Gradually pour in water/oil mixture to the flour. Use fingers to combine to form a dough, until the dough doesn’t stick to the bowl. The dough will be very soft. Add more water/oil mixture (equal part in each) or flour if necessary. Transfer dough to a flat surface, knead for a couple of times (do not over knead).
  3. Divide oil dough into 12 pieces, and water dough into 12 pieces as well. Roll each piece into a ball. Take a piece of water dough, flatten with your palm. Wrap in a piece of oil dough (avoid air pocket between two pieces of dough). Pinch to seal tight. With the sealed side facing up, flatten the dough with your palm again.
  4. Use a rolling pin, roll the dough out (away from your body) to a thin long oval shape. Then roll it up like a jelly roll using your fingers (the dough will be “laying on the side”, looks like ” = “). Turn the dough 90 degree (the dough will be in “standing” position, looks like ” || “). With the end side facing up, roll it out to a thin long oval shape then roll up like a jelly roll again. Repeat this process with the remaining water dough and oil dough.
  5. Take a piece of dough, make a cut in the middle on the long side of the dough. With the cut side facing up, flatten each piece with you palm, then roll out to a thin circle, for a total of 24 thin pieces of dough. Be sure the dough center is thicker than the edges. Flip the dough over (so the cut side faces down– this will be the outside of the pastry), scoop in 2 heap tablespoons of shredded daikon filling. Pleat (or pinch) and  then twist tightly to seal the edge. Slightly shape into a ball or oval. You should see the thin layering on the surface. Repeat with the remaining dough and filling.
  6. Place pastry on a baking pan lined with parchment paper (sealed side facing down), bake at preheated 375°F oven for 30 minutes or until light golden brown. Cool on rack. Alternatively, unbaked pastries can be kept frozen. When it’s ready to bake, defrost pastries 30 minutes or 1 hour before baking. Adjust baking time accordingly (after 30 minutes, check every 10 minutes for golden color). It’s okay if the pastries appear wet while defrosting, it will dry out during baking.

Shredded Daikon Filling (can be prepared ahead):

Ingredients:
6 lbs daikon– shredded
3 tbsp dried shrimps– soaked to soften slightly, then chopped
3 cloves garlic– chopped
1 tbsp sugar
1 tbsp soy sauce
1/2 tsp salt
1 tsp chicken bouillon powder
1/2 tsp ground white pepper

Method:

  1. In a big bowl, rub in some salt (about 1-2 tbsp) to daikon. Set aside to let it soften and for the liquid to draw out. Then squeeze out as much liquid as possible. Set aside.
  2. Heat up 2 tbsp of oil in a wok on high heat. Saute garlic and dried shrimps until aromatic. Add in daikon and cook until the flavor comes out. Add seasoning to taste (adjust amount of salt accordingly as daikon tastes slightly salty already). Continue cooking until shredded daikon shrinks and look dry.

Regina’s Note:

  • Guideline for buying daikon: About 6 lbs fresh daikon yields fillings for 20-24 pieces pastries. Buy daikon when it’s in season to avoid bitter daikon or old daikon that is hollow in the center. Always choose daikon that feels heavy when you hold it in your hand.
  • Daikon fillings can be prepared ahead of time, and it should taste slightly peppery and hint of sweetness. I sometimes add in some home made XO sauce for a spicy version.
  • When wrapping oil dough into water dough, take care not to trap in any air pockets. Otherwise you might have problem when rolling out and rolling up the dough, as the air might poke through the dough and cause oil dough to leak out.
  • Unbaked pastries can be made and kept frozen. Defrost unbaked pastries in room temperature for 30 minutes– 1 hour, depending on temperature. Adjust baking time accordingly (30 minutes, then check every 10 minutes until pastries turn light golden brown). It’s okay if the pastries appear wet while defrosting, it will dry out during baking.
  • DO NOT apply egg wash– it will seal the layers!
Making stripped pastry dough: wrap in oil dough into water dough.

Making stripped pastry dough: wrap in oil dough into water dough.

Steps for making stripped pastry dough (from left to right)-- (1) wrap oil dough into water dough, pinch to seal tight. (2) flatten dough with hand. (3) roll the dough out to a thin long oval shape. (4) roll it up like a jelly roll.

Steps for making stripped pastry dough (from left to right)– (1) wrap oil dough into water dough, pinch to seal tight. (2) flatten dough with hand. (3) roll the dough out to a thin long oval shape. (4) roll it up like a jelly roll.

Steps for making stripped pastry dough (left to right)-- (5) turn the dough to a "standing" position. (6) roll it out to a thin long oval shape again. (7) roll it up like a jelly roll again.

Steps for making stripped pastry dough (left to right)– (5) turn the dough to a “standing” position. (6) roll it out to a thin long oval shape again. (7) roll it up like a jelly roll again.

Making stripped pastry dough: (8)make a cut in the middle on the long side of the dough. Then flatten with hand, roll out to a disk or oval shape with center thicker than the edges.

Making stripped pastry dough: (8)make a cut in the middle on the long side of the dough. Then flatten with hand, roll out to a disk or oval shape with center thicker than the edges.

 

Read Full Post »

I realized that I have made steamed taro cake many times, but never have I made a daikon cake before! So, with daikon in the season, and daikon cake being a popular Chinese New Year cake, I decided to roll up my sleeves and gave it a try.

Steamed Daikon/Turnip Cake

Steamed Daikon/Turnip Cake

Steamed Daikon/Turnip Cake Recipe (makes one 9″ x 3″ round cake pan)

Ingredients:
Flour mixture:
1 lb (1 package) rice flour
900 ml water
1/2 tsp ground white pepper
1 tsp salt
1 tsp oil

3 lbs daikons (about 2-3 medium size daikons)– see note below
1 tbsp oil
2 cloves garlic
3 tbsp dried shrimp– wash and soak briefly
4 Chinese sausages– diced
1/2 tsp ground white pepper
1  tsp salt

Method:

  1. Prepere flour mixture: mix all ingredients to blend well, cover and let it sit at least 2-3 hours or even overnight.
  2. Prepare daikon: remove the stem part, peel off the skin. Use a cheese shredder or mandoline slicer shred daikon into 1/4 inch thickness. Save the daikon juice. Meanwhile, prepare a steamer. Line the cake pan with parchment paper.
  3. Heat oil in a wok on high heat, fry garlic and dried shrimps briefly until aromatic. Add in sausages, stir fry for a few more minutes.
  4. Add in shredded daikon and juice and remaining seasoning. Stir to mix well. Pour in flour mixture (stir mixture well before pouring in). Turn down heat to medium high, and keep stirring until the mixture is half cooked. At this point the flour mixture will thicken and becoming like a thick paste. Remove from heat.
  5. Scoop the daikon mixture into cake pan, smooth the top. Steam on high heat for 1 hour, until the toothpick inserted into the center comes out clean.

Regina’s Note:

  • Daikon: Always purchase daikon when it’s in season. Daikon that are at the end of the season may taste bitter and hollow in the center. When choosing daikon, always pick ones that feel heavy in your hand.
  • For daikon cake that aren’t so appealing after several days: 1)Dim sum style: slice and slightly pan fry, dipped with soy sauce and chili sauce, 2)Malaysian hawker style: saute with chopped garlic, chopped preserved daikon, chili sambal and egg, drizzle sweet caramel sauce on the top before serving.

Read Full Post »

This is a very common food found in dim sum restaurants. I love the spiral layers of these pastry. They are so beautiful aren’t they? Unfortunately, these pretty ones are like pretty women– they require lots of work. Well, I think all Chinese pastry dough that call for water dough and oil dough require lots of effort in general. But, they well worth the time. With 3 busy kids on hand, I have to divide the work into 3 days– one day to cook the fillings, one day to make the dough, and one day to bake.

Shredded Daikon Spiral Pastry 萝卜丝酥餅

Shredded Daikon Spiral Pastry 萝卜丝酥餅

Shredded Daikon Spiral Pastry 萝卜丝酥餅

Shredded Daikon Spiral Pastry 萝卜丝酥餅

Shredded Daikon Pastry 萝卜丝酥 (makes 12 pieces)

Ingredients:

for pastry(consisted of water dough and oil dough):
water dough:
3/4 cup cake flour
3/4 cup bread flour
1/3 cup icing sugar
4 tbsp butter
50-70 ml water

oil dough:
3/4  cup cake flour
3 tbsp shortening

for fillings:
cooked shredded daikon– recipe follows

Method:

  1. Prepare water dough: Combine both flours and icing sugar in a bowl. Rub in butter until it resembles coarse meal. Add in enough water to form a dough. Knead the dough until it is smooth, about 5 minutes. Wrap with a plastic wrap and chill in the fridge for 20 minutes.
  2. Prepare oil dough: In a separate bowl, rub shortening into cake flour and slowly form into a dough. Knead a couple of time. Divide into 6 pieces and roll each into a ball.
  3. Remove water dough from the fridge. Knead for a few more time. Then divide into 6 portions, and roll each piece into a ball. Take a piece of water dough, flatten with your palm. Wrap in a piece of oil dough (avoid air pocket between two pieces of dough). Pinch to seal tight. With the sealed side facing up, flatten the dough with your palm again. Use a rolling pin, roll the dough out (away from your body) to a thin long oval shape. Then roll it up like a jelly roll using your fingers (the dough will be “laying on the side”, looks like ” = “). Turn the dough 90 degree (the dough will be in “standing” position, looks like ” || “). With the end side facing up, roll it out to a thin long oval shape then roll up like a jelly roll again. Repeat this process with the remaining water dough and oil dough.With the end facing up, flatten the dough and roll into a circle. Repeat with the remaining doughs.
  4. Take a piece of dough, cut in the middle on the lengthwise. With the cut side facing up, flatten each piece with you palm, then roll out to a thin circle, for a total of 12 thin pieces of dough. Take care to keep the “eye” of the spiral at the center. Flip the dough over (so the cut side faces down– this will be the outside of the pastry), scoop in a portion of shredded daikon filling. Pleat (or pinch) and  then twist tightly to seal the edge. Slightly shape into a ball. You should see the thin layering on the surface. Repeat with the remaining dough and filling.
  5. Place pastry on a baking pan lined with parchment paper (sealed side facing down), bake at preheated 375°F oven for 30 minutes. Cool on rack.
Making spiral pastry dough: wrap oil dough into water dough.

Making spiral pastry dough: wrap oil dough into water dough.

Steps for making spiral pastry dough (from left to right)-- 1)wrap oil dough into water dough. 2) flatten dough with hand. 3) roll the dough out to a thin long oval shape. 4) roll it up like a jelly roll.

Steps for making spiral pastry dough (from left to right)-- (1) wrap oil dough into water dough, pinch to seal tight. (2) flatten dough with hand. (3) roll the dough out to a thin long oval shape. (4) roll it up like a jelly roll.

Steps for making spiral pastry dough-- 5)turn the dough to a "standing" position. 6) roll it out to a thin long oval shape again. 7) roll it up like a jelly roll again.

Steps for making spiral pastry dough-- (5) turn the dough to a "standing" position. (6) roll it out to a thin long oval shape again. (7) roll it up like a jelly roll again.

Steps for making spiral pastry dough-- (8) cut each dough in half lengthwise. See the swirl pattern from the cut side?

Steps for making spiral pastry dough-- (8) cut each dough in half lengthwise. See the swirl pattern from the cut side?

Making spiral pastry dough-- (9)flatten each piece of dough with hand then roll out to a thin disc. Keep the "eye" of the spiral in the center of  while rolling out the dough. Now the dough is ready for filling.

Making spiral pastry dough-- (9)flatten each piece of dough with hand then roll out to a thin disc. Keep the "eye" of the spiral in the center of while rolling out the dough. Now the dough is ready for filling.

After wrapping in filling and before baking-- do you notice the layers of the pastry?

After wrapping in filling and before baking-- do you notice the layers of the pastry?

 

 

 

Regina’s Note:

  • Water dough and oil dough must have about the same pliable consistency.
  • When wrapping oil dough into water dough, take care not to trap in any air pockets. Otherwise you might have problem when rolling out and rolling up the dough, as the air might poke through the dough and cause oil dough to leak out.
  • Pastry dough can be prepared ahead of time and chilled in fridge. It can also be frozen. Bring back to room temperature before using.
  • DO NOT apply egg wash– it will seal the layers!
Shredded Daikon Pastry 萝卜丝酥-- These are the ones I made at a different time. I applied egg wash on the top since the layers of the pastry are not visible.

Shredded Daikon Pastry 萝卜丝酥-- I made these ones at a different time. I applied egg wash on the top since the layers of the pastry are not visible.

Shredded Daikon Filling (can be prepared ahead):

Ingredients:
2 1/2 lbs daikon– shredded
2 tbsp dried shrimps– soaked to soften slightly, then chopped
3 cloves garlic– chopped
1 tbsp sugar
1/2 tbsp soy sauce
1/4 tsp salt
1/2 tsp chicken bouillon powder
1/2 tsp ground white pepper
1 cup hot water

Method:

  1. In a bowl, rub in some generous amount of salt to daikon. Set aside to let it soften and for the liquid to draw out. Rinse a couple of times (depending on how much salt added), then squeeze out as much liquid as possible. Set aside.
  2. Heat up 2 tbsp of oil in a wok on high heat. Saute garlic and dried shrimps until aromatic. Add in daikon and cook until the flavor comes out. Add in water (start with 1/4 cup, add a little more at a time) and seasoning. Cook until daikon is soft and liquid dries out. Dish out to cool and divide into 12 portions.

Read Full Post »

Before I forget, I better write down the kimchi recipe. I learned this kimchi from my neighbor Aunty Wang. The main difference from the normal kimchi is that this recipe uses green cabbage, the American type shaped like a ball and not the Taiwan cabbage which is flatter. The result is a much crunchier texture. As long as the cabbage (and other veggies like cucumber or daikon, if used)  is air dried long enough before marinating, the kimchi will remain crunchy for a couple of weeks.

Cabbage Kimchi

Cabbage Kimchi

Cabbage Kimchi Recipe

Ingredients:
1 small green cabbage (about 2 lbs)
1 small daikon
1 carrot
2-3 stalks green onion

Marinating sauce :
1-2 tbsp finely minced garlic
1 tbsp finely minced ginger
3-5 tbsp fish sauce
2-3 tbsp sugar
1 tbsp chili powder
1 tbsp sesame oil
2 tbsp toasted sesame seeds

Methods:

  1. Take out the core of cabbage and tear the leafs into big pieces, cut a slit at the thick stem if necessary for the sauce to penetrate through. Pour in good amount of salt and toss around. Set aside.
  2. Peel off the skin of daikon and cut into 2 inch strips. Pour in good amount of salt and toss around. Set aside.
  3. When the cabbage and daikon has soften and liquid drains out, rinse them under water a couple of times. Lay them evenly on a big tray and air dry for few hours– the longer the better because the kimchi will remain crunchy longer.
  4. While the cabbage and daikon are drying, peel and julienne carrot. Cut green onions into 1 inch long. Set aside.
  5. In a bowl combine all sauce ingredients and mix well. I like mine a bit garlicky and spicier but adjust the seasoning to suit your taste.
  6. Mix all veggies in a big container/bowl with the sauce. Use your hand to toss around to coat evenly. The sauce will look dry but over the marinating process a little more liquid will come out.  Transfer the marinated kimchi to a air tight container (glassware preferred), pat the veggies down tightly. Use plastic wrap before closing the lid to prevent the smell get to the lid. Let it sit on cool spot at room temperature for 1 1/2 days (no more than 2 days).
  7. Transfer kimchi to clean glass jars, pack tightly. Wrap the jar opening with plastic wrap before closing the lid so the smell won’t penetrate to the lid as much. Keep refrigerated. Kimchi is ready when chilled. Best to consume within 2-3 weeks. When taking kimchi out of the jar, always be sure the utensil is dry and clean.

Read Full Post »

This soup is good to have on cold days. It will warm up you stomach. Winter is approaching and more and more fresh daikons are on sale… I’m sure I’ll be making this soup again soon.

Daikon Beef Soup

Daikon Beef Soup

Daikon Beef Soup

Ingredients:

1 lb beef steak or brisket– cut into cubes

1 lb daikon– peeled and cut into chunks.

1 tsp white peppercorns– crashed

3 slices ginger

1/2 cup rice cooking wine

7 cups water

Method:

  1. Add peppercorns, ginger and water to a deep pot. Let it boil for 10 minutes for the flavor to come out. Add beef and cooking wine and boil on high heat for 20 minutes.
  2. Transfer soup and meat to a slow cooker. Place a kitchen towel on top of the lid to speed up cooking.
  3. Cook in slow cooker on high heat for 3 hours, then add daikon. Continue cooking for another 1-1.5 hours, until daikon and meat are tender. Salt to taste.

Read Full Post »

This is my 1st attempt to make ‘Chye Por Ku’ (Hokkien pronunciation) but I didn’t use the ‘Ku’ mold this time to save time. I am not quite satisfied with the kueh this time as I accidentally made the filling a bit salty, and I find the skin a bit too soft (and not chewy enough) to my taste. This recipe definitely needs improvement– anyone who has a good recipe for the skin would you mind sharing the secret recipe with me 🙂

Shredded Daikon Kueh 'Chye Por Ku'

Shredded Daikon Steamed Kueh 'Chye Por Ku'

Read Full Post »

Older Posts »