Pot Stickers

Posted on September 12, 2010 by mama huang

Ingredients
1 lb commercially prepared Chiao-tzu skins
FILLING:
1 lb ground turkey or lean pork
2-12 oz boxes of frozen chopped spinach
1 [t] finely chopped ginger
1 [T] Chinese cooking wine
1 [T] soy sauce
1/2 [t] salt
1/4 [t] garlic powder
1 [T] sesame oil
DIPPING SAUCE:
Mix one 1 [T] soy sauce, 1 [T] rice vinegar and 1 [T] water

  • Combine all the ingredients of the filling and mix thoroughly.
  • Make dumpling by wrapping 2 [t] of filling in each wrapper
  • Swirl the oil to cover the bottom of a non-stick 12″ skillet
  • Arrange dumplings around the pan with sides touching
  • Add enough water to cover half the height of the dumplings
  • Bring to a boil on high, then reduce the heat to medium high and cooked covered for at least 10 min until all the water has evaporated and the bottom of the dumplings are brown but not burnt
  • Put a 12″ platter over the dumplings and invert the skillet, so that the dumplings are on the platter, brown side up
  • Serve immediately with dipping sauce
Posted in Dumplings, Pork, Spinach, Turkey | Leave a comment

Kueh Bingkang (Malaysian Baked Cassava Cake)

Posted on September 12, 2010 by mama huang

Ingredients
4 [c] grated Cassava (Yuca)
2 [T] plain flour
1 3/4-2 [c] sugar
1 can of coconut milk
2 eggs (plus 1 egg for glazing)
1/4-1/2 [c] evaporated milk
1/4 [t] salt

  • Mix all ingredients
  • Pour into an 8″ square pan or a 13×9″ pan, lined with parchment paper.
  • Beat the extra egg for glaze.
  • Bake for 35 mins (or until top is firm and not liquid)  at 400 deg
  • Remove from oven, brush top with beaten egg, bake 10 min longer or until top is golden brown, and a knife inserted comes out clean
  • Cut into slices when cool
  • May refrigerate, but always serve at room temperature, or even warm

If using commercially sold grated cassava (1-lb bags, in freezer section of Asian stores):

2  1-lb bags of grated cassava
3 T plain flour
2 1/2 C sugar
1 can coconut milk
1/2 C milk/soymilk/almond milk
1/4 – 1/2 C evaporated milk (optional)
3 eggs (plus 1 beaten egg for glazing)
1/2 t kosher (coarse) salt

Preheat oven to 400 deg, 375 deg if convection.
Line pan(s) with parchment.
Mix all ingredients.
pour into either two 8′ square pans or one  13″x9″ pan.
Bake 35-40 min until top is firm and not liquid.
Remove from oven, brush top with beaten egg
Return to oven for 10 more minutes or until top is golden brown and toothpick inserted comes out clean (will be glistening).
To serve, cut into slices or diamond shaped pieces when cool.
Can freeze or refrigerate, but serve at room temperature or even slightly warm.

Posted in Coconut Milk, Eggs, kueh | Tagged | Leave a comment

Farmer’s Oven-Baked Omelet

Posted on September 12, 2010 by mama huang

Ingredients
12 large eggs
1/2 [C] sour cream
2 [T] chopped fresh thyme
1 [t] salt
3/4 [t] pepper
1/4 [t] baking soda
10 oz frozen chopped spinach, defrosted and drained
2 [T] margarine
6 small plum tomatoes
8 oz shredded farmer’s cheese (or Havarti/Monterey Jack)
1/2 [C] chopped fresh basil
1/2 [C] crumbled bacon (optional)

  • Beat first six (6) ingredients at medium speed 2-3 min
  • Stir in spinach
  • Melt margarine in 13×9-inch baking dish, in microwave
  • Swirl to coat bottom of dish
  • Add egg mixture, bake at 350 deg for 15 min
  • Remove from oven, sprinkle tomatoes, cheese and basil (and bacon)
  • Return to oven and bake another 15-20 min more, or until set
  • Serve immediately
Posted in Bacon, Cheese, Eggs, Omelet | Leave a comment