aznsailorboi
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Posts posted by aznsailorboi
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that girl in the video makes it look soooo easy to wrap them....ugh!!!! I bought the ingredients already but I wouldnt have time to make any untill the first week of july, I took a week off from work..i need it. hehe it will be a nice time to relax and cook. Although it didnt specify the cooking times in video, but it seems like the joongzi were small enough that they cook in half the time, but wouldnt the pork still a little too firm?
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Ludja use the bamboo steamer if possible, it absorbs the excess steam that turns into droplets at the bottom of the steamer cover, even though the moulds are sealed with a plastic wrap and secured with rubber band or twine, you really dont want the tops of the wrap to pool with water from the droplets. If all you have are metal pots use a kitchen towel and secure it taut around the mouth of the pot cover with twine so now you have a "droplet" guard.
Phaelon-got a recipe for that?
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Hi guys, busy weekend, I didn't fall out of the face of the earth....just yet
did anybody make flan this weekend? I made some but sadly I wasn't able to take pics, I made it saturday, and it was one of those out of the blues kinda deal. By the time I remembered to take pics I was halfway done. I'll make it again soon, it was annihilated as soon it came out of the fridge, even my chihuahua took part by licking the caramel off the ramekins 
Thanks Ludja, can't wait for you to try it! which cooking method are you gonna use?
Suzy- I've actually had a Cheese Flan before. It was pretty good, the one I had was actually cooked Bain Marie method then they grated cheese on top at the last minutes of baking and broiled it so the top got that creme brulee treatment only it was with cheese not sugar. An interesting variety of flan, although "flan purists" might disagree coz of the cheese topping and the cheese floaties in the flan, my suggestion: try it before you kick it. Oh and Suzy, what kind of cheese did you use? The one that I had, had "pasteurized cheese product" < I can already see the "ewwww" on some of y'alls faces hahahahahahaha I don't care its good though.
Tryska- I've used orange zest as well when I couldnt get a hold of lime.
Chris- I'm not sure about the difference with Spanish and Mexican flan. I know for sure that back during the Spanish occupation in the Philippines (acc. to historic literature) egg yolks were the main ingredient in a plethora of desserts and a very appropriate example would be our topic of discussion...The Flan...
the emergence of these eggyolk based desserts is because during that time period (ca. 1500's), the Spaniards were building all sorts of infrastructures; churches, city halls, big mansions for the governors and all the other high ranking officials. And guess what they use to seal the stone blocks together? Eggwhites. So now what happens to the millions and millions of eggyolks? They get sent to the convents, so that the nuns would make sweets out of them...and keep them busy. and thats how our eggyolk based sweets came about. There was actually a time when they switched popularity, and the yolks were in demand, and they don't know what to do with the whites, but thats a different story. -
Hello fellow egulleters, just so happened that I will be having a lot of eggyolks from making IMBC. What else could be better to make with yolks other than flan ( I know you guys got better ideas for the yolk......
)An ideal Filipino style flan a.k.a. Leche Flan, is made entirely of eggyolks, about 8 to a dozen, milk, sugar and vanilla extract. A very simple recipe, but dont be fooled as the procedure can be rather tedious and complicated. I say that because if done the right way, or "grandma's way" so to speak, the texture should be very silky, dense, melt-in-your-mouth-like-butter, no bubbles, sweet enough but not too sweet and it will be able to hold itself up after unmolding it. Another distinct characteristic of this type of flan is the caramel that envelopes around it has a slight hint of citrus by adding freshly grated lime zest onto the molten sugar. I find the addition of lime zest refreshing as it pulls away the "eggy" flavor of the custard
The list of ingredients above is the basic recipe back in the olden days when they didn't measure stuff....well maybe they did, we just didnt know they did
haha but the ingredients listed above has gone through multiple permutations throughout the years, depending on the economy, which ingredients are more accessible etc., etc., anyways the recipe that I use is from my mom. she's been using this recipe ever since I can remember my first memories of this scrumptous dessert. she uses egg yolks only, evaporated milk, condensed milk and vanilla extract. We use metal oval moulds called LLANERAS, the size comparable to an adult's hand, and the sides about 1.5 to 2 inches high. I could only guess they are specifically made for "flan making"( haha sounded like an arts and craft project 
) because to make the caramel, you put 2 tbs of granulated sugar in it, then melt it over the stove to a nice golden brown then it is swirled around to make an even coat on the bottom of the pan. but here's the recipe as follows12 eggyolks (duck eggs yield a richer and a more golden custard)
2 can condensed milk (800grams)
1 can evaporated milk (400grams)
1 TBSP good vanilla extract
zest from one lime
sugar for the caramel
Combine all of the above ingredients except the lime zest, and stir gently with a spoon, take care not to agitate it too much as it will create bubbles within the custard. Add half of the lime zest in and the vanilla extract, stirring gently to disperse all that citrus flavor and set aside while you prepare the caramel.
If you have llaneras, place 1-2 tablespoons of sugar in it and melt sugar over direct heat swirling around as it melts and coat all of the bottom part, once the sugar has turned into a nice amber color, not dark brown turn the heat off. Quickly even out the molten sugar at the bottom by tilting it from side to side while its still hot and in liquid state, sprinkle a pinch of the lime zest, let cool and harden. If you dont have a llanera you can use any oven proof dish, just melt the sugar in a separate pot and pour to cover the bottom of your "mould", same concept just more pots to wash.
Gently stir the custard mixture once again to ensure a well homogenized mixture. get a very fine sieve, a fine chinois serves its rightful purpose on this one, and gently pour the mixture out in a steady stream ( keep in mind NO BUBBLES ) into a container with a spout. the purpose for straining it is to catch that white area in the egg thats usually attached to the yolk, it turns hard when cooked, thus giving the flan an inconsistent texture. Line up the pans and pour to about 3/4 full or depends on how thick you want the flans to be, so it all depends on the person coz its not gonna rise like a cake. to reduce the bubbles while pouring I take a chopstick or a bbq skewer and use it to "guide" the liquid to the side of the mould creating less bubbles. For any bubbles on top...I pop it with a toothpick (unused of course
I hope ). Cover the top of the mould with plastic wrap and snugly secure with a rubber band or twine. if doing Baine marie method, use foil then secure with twine.You can cook it two ways, steaming or bain marie, I personally prefer steaming because you can control the temp easier. Bain marie tends to produce a lot of bubbles in the custard while it cooks. Steam for 1 hour over a medium low simmer, if unsure about its doneness just extend the cooking time about 20 min. If using the steaming method the cooking time can be extended and the flan wouldnt change composition VS Bain marie where you're cooking with dry heat, it tends to dry your flan even if you have the water pan in the oven. Bain marie = set the oven at 300 degrees and bake for an hour as well. after cooking let cool and chill in the fridge. run a knife along the sides of the mould and unmold onto a plate.
I'd love to hear everyone's variation of their flan.
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help from the experts please
ok, assuming i've got the IMBC down to the T. and I want to incorporate like a praline paste (im using ChiantG's recipe). how much of the paste should I be able to incorporate in this particular recipe without compromising the texture of the buttercream but still impart a full flavor from the paste? -
I would try it...but only if its fresh
I've only seen these at one store here in chicago and its frozen. not so sure if i wanna try frozen insects, i dunno if they freeze well like chicken, haha -
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I've been looking at this thread and a couple of cake related ones as well within egullet to incorporate recipes and make a really fabulous cake, I want to hear your opinions on this kick....
Sarah's ultimate butter cake
Ruth's IMBC
ChiantiG's praline paste
Nightscotsman's whole almond praline
......doesn't it sound like a successful cake? let me know what you guys think
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Nessa,
The banana leaves does have that certain fragrance to it, but when you get a chance you should also try using the Bamboo leaves, as that does have a distict flavor and fragrance that it imparts on the rice. and I'm not sure if banana leaves can withstand 4 hrs of boiling.
Tim
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I'd be making some probably next week over the weekend, I just have to find good quality bamboo leaves, the last ones that I got were narrow and short, not enough surface area to cover the rest of the tetrahedron, haha I had to patch it up later on with extra leaves before trussing it with twine. The joong that I know while growing up is the Taiwanese kind, with the soy sauce already incorporated. but even when seasoned with soy sauce, you still have to dip it in some, coz the boiling part removes the saltiness, but the flavor and color does stay. Last time I made it I had fatty pork marinated in soy sauce, dried shrimp, lotus seeds, chestnuts, dried mushroom, lap cheung in the center, and alot of sauteed shallots and spanish onions incorporated in the rice and a couple of splashes of superior soy sauce, salt and sugar( Auntie Sue-On I used your proportion on the salt and sugar
the sweet salty taste was perfect ). -
oh my I totally forgot about this thread. well, I am a cold oven pound cake believer myself, Becca that recipe of yours rock!!!! actually i've been making that cake almost every week sometimes twice a week even, since I first made it a month and a half ago, its lifespan on the kitchen counter averages about three days, I think thats pretty amazing. although I've tweaked the recipe after the 7th cake... I felt guilty wasting that "1" eggwhite so I just added it in, and that one itself made a difference with the end product, the cake was moister, lighter and crumbier<=( is there such a word??? lol
). the taste is still the same, the only things different that I like in the original recipe that I miss is the crunchy almost candy shell type crust, a bit denser, and it can definitely hold its shape even when cut in thin slices, my tweaked recipe crumbles easily when you attempt to slice it thinly. But enough about my cake, this is Becca's highlighted moment -
hi guys, does everyone put dried shrimp in their joong? personally I like the dried shrimps, but some people don't. I'm not sure if its one of those things that if you don't add dried shrimps in it you can't call it joong. but for the most part all the joong that I've had from dimsum places and ones from the asian market has at least one or two if they are being frugal with the dried shrimp.
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Bah Kut Teh is another herbal soup. I buy the packaged herbs and spices, since its already measured and I dont know the amount per herb.
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Ah leung, the oven part is a modern rendition, since I can't dig a firepit outside my condo and fill it with slow burning coals. and the cheesecloth can be any other type of cloth thin and sturdy enough to hold the herbs while simmering for hours.
Deja- sorry about the pix, i havnt gotten the chance to take em. I will post it as soon as I can.
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All herbal soups are good, but my favourite is just plain jane ching bo leng that I buy in packages. 2 pounds of pork neck bones and a package of said herbals and I'm in heaven.
"yeet hay" = hot air, or hot humours (a yang trait)
Uncle Ben, can you take a picture of the packaging? I'm pretty sure they have it in most asian markets, I just dont know how to translate ching bo leng in mandarin or hokkien.
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eje- I'm not sure if there is a chinese or american foxglove, the latin name for this type of Foxglove is Rhemannia Glutinosa. it could be of the chinese variety.
dejah- I will take pictures of it tonight and post it as soon as I can, I have all the herbs at home. what's yeet hai? I only speak mandarin Hokkien and Mandarin, I've been meaning to learn Cantonese but its totally different from the two dialects that I know.....so hard
dockhl- you can get these items on line if you don't live close to an asian market or a chinatown. The purpose of this soup is to detox the internal organs and the blood, making the stagnant pooling yin move about the body...or at least thats what I've been told all along.
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ever since I was a kid, I remember my Ah-Ma ( grandma ) coming back from chinatown every so often carrying with her a live silky chicken, and a bag containing herbs wrapped in brown paper. It was always exciting watching her in the kitchen preparing everything by herself with ease, from slaughtering and dressing the chicken, soaking the herbs and tending to the slow burning coals outside where she would let it simmer in the clay herb pot for hours. The experience was almost similar to spying on a witch make her secret brew, it fascinated me. Unfortunately my grandmother passed away even before I got interested in knowing the names of the herbs. My mother always bought the pre-packaged herbs in the asian market, so she never found out the names of the herbs my grandmother used.
I started this thread to find out other herbal combinations soups, and what they are for. I just recently found out what herbs my grandmother was using, the combination is called "Si But" literally translates to "four things". The combination consists of dried Angelica roots, dried Foxglove rhizome, dried White peony stem/bark, dried Ligusticum bark.
recipe:
1 silky chicken ( black skinned chicken ), preferrably alive, if alive save blood after slaughter.
3-4 dried Angelica root slices
2-3 dried Foxglove rhizome
4 pieces white Peony stem slices
3-4 dried Ligusticum bark pieces
half a handfull of Wolfberries
a small knob of Ginger
sea salt
clean chicken, pat dry and keep whole. If bought alive, make sure to save the blood, discard the innards of the chicken and rinse well.
soak the herbs including the Wolfberries separately in cold water for about 10 to 20 min. to soften the herbs a little. Slice the ginger in big pieces or just leave the ginger whole and bruise a few times with the side of a cleaver.
In a clay herb pot, or any pot made with a non-reactive metal. fit the whole chicken at the bottom of the pot. Tie the herbs in a cheesecloth, making sure the knot is secure to prevent the herbs from floating about the soup. Add in the herb bag into the pot, and then pour cold water in the pot, just enough to cover the chicken, and then add two more ricebowls of water on top of it. Cover the pot with the lid and set the pot inside a cold oven and have a pan sitting under the pot to catch any liquid if it overflows, it rarely happens but better have it there than worry about cleaning the bottom of the oven afterwards. Turn the oven on and set it to 300 degrees. bake the pot for at least 6 hrs. You can also cook it stove top, but you have to tend to it often versus letting it sit in the oven or surrounded by live coals for a few hours. after 6 hours the chicken should be very tender and the broth would be aromatic and rich brown in color from the herbs. Lift the chicken out of the broth onto a separate plate. Into the pot of broth add the chicken blood till it has coagulated,ladle soup in individual bowls, season with sea salt as per taste. You can also blanch chinese egg noodles(Mi Sua) then add to the soup, one noodle nest per person should be enough, serve piping hot. Eat with the chicken.
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Long time no see, I have to focus on school's projects...Ha..
I should ask, if the dish contains Jiu Cai(Chives)?
And how was the skin of the fried pastry?
I guess it seems more like the "Jiu Cai He Zi" at China46 NJ, which always served during their Sunday brunches.
yes Qing, it has Jiu Cai in it, and the fried pastry is like the teo chew mooncake, it looks as if its like layers of flattened discs of flaky pastry.
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I tried your recipe last night M.R. it was good but a little too sweet. if i cut down on the sugar in half and added half of the salt would that affect the rise and composition of the dough? im making another one tonight for a St. Patrick's day dinner at a friend's house tonight.
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Lucky you Prasantrin, well honestly I don't think they are that strict in customs in the Philippines, sad to say but if you "slide" in a few hundred pesos to the SOME customs officers usually they let you slip and pretend there's nothing there of banned import items. I'm not suggesting you try your luck, merely expressing my observation
I'm going to the Philippines next week. Some relatives have asked me to bring certain hard-to-get food items for them. I've been searching for lists of foods that are banned from import, but haven't been able to find one. Are there any Filipinos here who can point me to such a list, or who can tell me if the following are safe to bring?Citrus fruit (lemons and limes, specifically)
Cooked ham (not canned)
I know in the past, family members have brought cured sausages into the Philippines, so I would assume the ham would be OK. But I don't want to take the risk of bringing these things only to have them confiscated.
I'm not really looking forward to my trip, except for the possibility of eating all that good tropical fruit!
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oh ok haha thanks for that clarification, now I know, I'm definitely baking it tonight. will let you guys know how it turns out, no photos for now, i dropped my dig cam in the washer.....dont ask how it happened.
unless i borrow the neighbor's.quick question guys, the 1 cup whipping cream, i was wondering if i can use 1/2 whipping cream, and 1/2 sour cream. i'm thinking that if i add sourcream, it would act as an acid catalyst for the baking powder to react, and make the batter rise more and make the cake lighter.???? any comments about this theory? I'm planning on making the cake tonight, i'm making it the base cake for japanese plum wine cake.Baking powder already has the acid incorporated; it doesn't need any added acid the way baking soda does.
MelissaH
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quick question guys, the 1 cup whipping cream, i was wondering if i can use 1/2 whipping cream, and 1/2 sour cream. i'm thinking that if i add sourcream, it would act as an acid catalyst for the baking powder to react, and make the batter rise more and make the cake lighter.???? any comments about this theory? I'm planning on making the cake tonight, i'm making it the base cake for japanese plum wine cake.
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jo-mel that sounds like it. wow you're lucky you have it there in NJ.
Hmmm -- pork/tofu/jiu cai. There is a restaurant, here in NJ, (China 46) that has a dish called Special House Saute. It is a mix of very small glazed diced pork/tofu/jiu cai which is stuffed into a flaky baked sesame bun. I love it!Qing is a gulleteer here, and he used to work there. If he sees this thread maybe he can add to this.
Qing?
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Another childhood food of mine is Ku Chay Ah (Min-nan/Tai-gi not sure which uses it, they almost sound alike anyway on both dialect). its a fried pastry with meat filling which contains pork, tofu and ku chay (jiu cai) in a semi thick gravy of sort. I cant remember how it taste like anymore since its been forever since I had them. oh and the pastry is like the teo chew mooncake. its layers and layers it looks really pretty...hehe when fried the layers just open up more and gets more distinct and fried till golden brown. anybody know them by another name? or has the recipe?
Nutella.......mmmm, Nutella
in Ready to Eat
Posted
oooh i havnt seen anyone post a Bananas Foster with warm nutella sauce...ahhhhhhh
melt half a stick of butter and two to three tablespoons of sugar, don't caramelize just melt together. add banana slices, three tablespoons of Nutella and a splash of Frangelico. As soon as all the Nutella melts away stir until well blended and pour over a generous serving of vanilla ice cream. and toss some hazelnut pralines on top..........omg heaven 