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Posts Tagged ‘preserved mustard green’

Ever since my first attempt with braided bread I have been wanting to make it again, but this time I decided to change the fillings to savory one. In this case, it’s preserved mustard green 咸酸菜. I want to create a filling with complex flavor– spicy, slightly salty and yet hint of sweetness of the filling, balanced with the slightly sweet bread– a bite of it will wake up your palate and ask for more. I bought a pack (about 10 oz.) of preserved mustard green, but found out it was not enough to be the main ingredient. Instead of running to the store to buy more, I decided to substitute with a pack of pickled mustard 榨菜.

Pickled Mustard Green Braided Bread 酸菜榨菜包

Pickled Mustard Green Braided Bread 酸菜榨菜包

By the time I finished cooking the filling, I thought it wasn’t the type of spiciness that I was looking for. Since my bread dough was all ready to break through the plastic wrap covering it, I don’t have time to recook the filling and wait for it to cool– so, I found some extra siracha  hot sauce from one of the to-gos from Vietnamese restaurant. Mixed it in and tasted– a little spicier but it’s still missing some thing. Then I saw the tom yum paste my sister left while she was here. Stir that in and tasted– STILL didn’t taste quite right to me! At this point, I knew I had to leave it alone or else it will taste worse, and so I did. All in all, it is still a wonderful bread with delicious filling, but just not the flavor I’m shooting for. Oh well, maybe next time…

Pickled Mustard Green Braided Bread 酸菜榨菜包

Pickled Mustard Green Braided Bread 酸菜榨菜包

Pickled Mustard Green Braided Bread 酸菜榨菜包 (makes 2 loaves)

Ingredients:

Dough:
2 1/4 cup bread flour
1/2 tsp salt
1 1/2 tbsp dry milk powder
4 tbsp sugar
2 tsp dry yeast
1 egg
125- 150 ml warm water
2 1/2 tbsp butter

Filling:
pickled mustard green filling– recipe follows

egg wash for glazing
sesame seeds for sprinkling

Method:

  1. In the mixing bowl mix well the first 5 ingredients then add in egg. With dough hook attached and starts kneading, slowing add water to form a dough. Add a little more water if necessary. Drop in butter and continue to knead the dough until it doesn’t stick to the bowl and pass the “membrane” test. (pull a small piece of the dough, use two hand to stretch the dough to a very thin layer– if the layer doesn’t tear then the dough is ready to proof. Otherwise, continue kneading until it passes the test).
  2. Transfer the dough to a big bowl. Wrap the bowl and leave it on a warm spot to rest/proof until double in size.  (To speed up the resting time a little you can sit the bowl on a moist hot towel, or sit the bowl on top of a pot of hot water).
  3. Lightly knead the dough on a board a few times to punch out big air pockets trapped inside. Cut the dough into 2 equal portions. Roll out each dough to a 8×11 inch rectangle/oval of 1/2 inch thickness. Scoop some filling on the middle 1/3 of the dough. Make diagonal 1-inch strips on the other 2/3 of the dough. First fold one ends over the filling. Then pull strips, alternating, to the other side crossing over the filling. Before pulling the last two strips, fold in the end piece over the filling first. For the last strips, just tuck in at the bottom (see pictures below). Place on a large baking pan (greased or lined with parchment paper). Cover with plastic wrap and let it rise slightly again (it takes from 30 minutes to 1 hour depending on room temperature).
  4. Apply egg wash on the bread then sprinkle sesame seeds on the top. Bake in preheated 350°f oven for 20 minutes or until golden brown. Remove from pan and cool on a rack.

Pickled Mustard Green Filling Recipe:

Ingredients:
1 pack preserved mustard green 咸酸菜 (about 10 oz.)
1 pack pickled mustard 榨菜 (about 10 oz.)
1/2 lb ground pork– seasoned with the usual seasoning (salt, pepper, sesame seed oil and cornstarch water)
3 cloves garlic– chopped
3 red hot peppers– chopped
3 tbsp sugar
1 tsp chicken bouillon powder

Method:

  1. Prepare preserved mustard green 咸酸菜: Rinse off the marinade from the package then chop. Wash chopped preserved mustard green in a bowl, squeezing a couple of times during washing. Repeat washing and squeeze dry. Set aside.
  2. Prepare pickled mustard 榨菜 same as above.
  3. Heat up 3 tbsp oil in a hot wok, add in garlic and hot peppers, saute until aromatic. Add in ground pork, keep stirring to loosen up the meat.
  4. Add in both types of mustard, saute for a few minutes. Add sugar and chicken bouillon powder (I didn’t add salt as the mustard are salty already, sugar was added to balance the saltiness). Saute for another couple of minutes. Let it cool and it’s ready for use.

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Look is deceiving– this speaks so well for this wonderful vegetable dish. Everyone, including myself, who first look at this dish will think that there’s nothing special about it, but after the first bite then there’s the treasure. My sifu Aunty Wang brought this dish for our CNY potluck, I love it so much that I decided buy the ingredients and make it that weekend. Richard told me that when he saw the food he thought it is made of all kinds of yucky veggie leftovers, but then he was hooked after the first bite. This dish is best eaten at cold or room temperature as you can really taste the different flavors– and that is why I can eat it 3 days straight and still don’t get tired of it, because each type of vegetable has its unique flavor, and all the flavors go very well together.

According to Aunty Wang, this is a typical Shanghai CNY dish. Chinese is very particular about new year food. Combo in Mandarin is called ‘Shi Jin’– sounds like ten ‘Shi’, and thus the name is called Ten-Veggie Stir Fry. Of course, you don’t have to include all ten ingredients. You can also substitute one for the other like shredded tofu puffs, preserved sweet turnip etc…, but avoid using vegetable that has high liquid content or draws out liquid over time like bell peppers, black fungus etc… so the food can be kept longer in the fridge without turning slimy or watery.

10 Veggie Stir Fry Combo

Ten-Veggie Combo

Ingredients for Ten- Veggie Combo

Ingredients for Ten- Veggie Combo

Ten-Veggie Combo Recipe

Ingredients:
*4 pcs five-spiced tofu–slice each piece horizontally then cut into thin strips
*1 cup dry lily flower ‘jin zhen chai’– soaked till soft, then tie a knot and remove the stem part, rinse 2 times to remove any yellow color.
*1 carrot–cut into thin strips
*1 cup preserved salty & sour mustard green stems (hum swiin choy)– cut into thin strips, then rinse two times to remove the saltiness.
*1 cup frozen bamboo shoots– cut into thin strips. See note below.
1 pack shredded white tofu (tou kan si)– available in Chinese grocery stores– soak in water to loose up
1 lb soy bean sprout– remove the brownish bottom, rinse and drain
6 medium Chinese mushrooms– soaked overnight– remove stems and thin sliced
2 1/2 cup Chinese celery stems– remove the leaves and the “string”, cut into 2-inch long
10 red hot peppers– chopped
2-3 cloves garlic (optional)– finely chopped
1 tbsp sugar

seasoning:
salt to taste
soy sauce to taste– for ingredients with *
chicken bouillon powder to taste

Method:

  1. Heat up wok. Add a little oil and saute the first 8 ingredients, one at a time, until aromatic. Lightly season to taste. For ingredients with *, add a little soy sauce too. For soy bean sprout: saute on very high heat. When the liquid draws out, continue sauteing until the liquid dries out. Dish out all veggies into a big bowl.
  2. Heat wok again, saute garlic and peppers until aromatic. Return all sauteed veggies back to the wok, add celery stems and stir for a few more times to combine. Add sugar and seasoning to taste.

Note:

  • Bamboo shoots: frozen is better than canned ones. I seldom use bamboo shoots so I skip this ingredient.
  • Once cooling down completely, this dish can be chilled in the fridge and can be kept for 8-10 days, just use a clean dry spoon to take out the portion you need each time.

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