Bean Curd Rolls – Fu Tse Juan

Exploring the world one bite at a time

 Whenever I head to my favourite local Chinese supermarket, I feel a little as Winnie the Pooh must have done when he shouted:

“We’re going on an Expedition, all of us, with things to eat. To discover something.”

My expedition begins hunting through the supermarket isles, searching for ingredients I have never even heard of. (What are Bean Curd Sheets?)
At home the journey continues as I work with ingredients I have never even seen before. (Why does soaking make these dried mushrooms look like massive algae?)
The exitement rises as I check the seasoning (Uhm, is this flavour what they call umami?)
The most thrilling bit is when my guest join in the discovery. (What is THAT???)

A successful expedition ends for me much the same way as it did for Pooh as he

“went back to his own house, and feeling very proud of what he had done, had a little something to revive himself.” (like some left-over Bean Curd Rolls).

 

Ingredients
(found on the blog ‘Use Real Butter‘)

Filling
5-10g (1/2 oz) dried Chinese black or shitake mushrooms
5-10g (1/2 oz ) dried Chinese tree ears mushrooms
115g 4 oz pork
1 tbsp soy sauce
1 tbsp Shaoxing cooking wine
1 tsp cornstarch
60g (1/2 cup) bamboo shoots
1 tbsp vegetable oil

Rolls
1 tbsp cornstarch
1 pkt (225g / 8 oz) bean curd sheets (tofu skins)
3 tbsps vegetable oil
2 tbsps soy sauce
pinch of sugar

 

Recipe

1. Bring some water to the boil. Soak the mushrooms in the hot water for about 20 min.
2. Cur the pork into julienne strips.
3. Combine the soy sauce, Shaoxing, cornstarch and add the cut pork.
4. Cut the bamboo into julienne strips.
5. Drain the mushrooms. Remove any hard stems. Cut the remainder into julienne strips.
6. Heat 1 tbsp of oil in a frying pan. When the oil is hot add the pork and fry until just cooked.
7. Add the bamboo and mushrooms and cook for another minute.

1. In a small bowl mix 1 tbsp of cornstarch with a little water into a paste.
2. Unfold the bean curd sheets. If the edges are not regular cut them into shape with a pair of scissors. (To get uniform sized rolls, I cut the sheets the same size as my chopping board.)
3. Briefly hold the sheets under running water. Wipe off excess water with a kitchen towel.
4. Lay the sheet on your chopping board with one of the narrow ends towards you.
5. Place some of the meat filling on the bean curd sheet. Fold in the long sides and then roll the narrow end away from you. Do not roll too tight.
6. Dip your finger in the bowl with water and then the cornstarch. Run your finger along the open edge of the roll and fold close. Lay on a plate seam side down. Continue making the remainder of the rolls.
7. Heat 2 tbsp oil in a frying pan on a medium heat. Place the rolls in the pan seam side down. Fry until lightly browned on all sides. Remove from the pan. You can prepare the rolls ahead until this step.

1. Place a shallow bowl of a sheet of parchment paper into a steamer. Layer the rolls inside.
2. Sprinkle rolls with 1 tbsp oil, 2 tbsp soy sauce and a pinch of sugar.
3. Cover and steam for about 5-10 minutes or longer if you prefer the sheets softer.
4. Pour the sauce that has collected over the rolls and serve hot.

Serve with

Serve as part of a dim sum style dinner with:

• Marbled Chinese Tea Eggs
• Prawn Dumplings
• Spicy Aubergine Salad

Marbled Chinese Eggs

Tea and soy infused eggs

Although the snow outside makes it look more like Christmas, it is Easter again. To go with the non-traditional weather we are making some unconventional Easter eggs: Marbled Chinese Tea Eggs. They take little effort and look absolutely stunning.  You can use regular eggs or try quail eggs for an even cuter result.

These eggs are super tasty and not only for Easter. They make a great snack or little side dish for a dim sum style dinner; or add them to a salads and stir fries.

 

Ingredients
6 regular eggs (or 18 quail eggs)
6 tbsp light soya sauce
2 tbsp dark sweet soya sauce
1 tbsp salt
1 tbsp sugar
3 pieces of whole star anise
8 black peppercorns, left whole
1 long cinnamon stick
1 tea bag or 2 tbsp loose black tea leaves

Recipe

1. Place the eggs in a large saucepan or pot, and cover with cold water.  Bring to a boil, and then remove from heat and let stand for 10 minutes. (Place quail eggs in boiling water for 4 minutes)
2. Use a slotted spoon to place the eggs in an ice bath for a few minutes. Leaving the hot water in the pot.
3. Once the eggs are cool enough to handle, tap and roll them to break the shells all over.
4. Add the soy sauces, salt, sugar, star anise, cinnamon, pepper corns to the hot water.
5. Hang the tea bag into the water (or sprinkle in the tea leaves.)
6. Return the cracked eggs to the pot.
7. Cover and bring to the boil. Cook at a low simmer for 2 hours. Ensure that the eggs are covered in liquid, adding water if necessary.
8. Turn off the heat and allow to cool completely. Refrigerate the eggs in the liquid over night.

Tips & Variations

Consider some of the following

• Chinese five spice powder
• mandarin rind or juice

Other Easter egg recipes

• Naturally dyed eggs
• Beet pickled (deviled) eggs

Olive Oil Crackers

 

Make the ordinary extraordinary

The other day I came home from my grocery shopping trip with some lovely cheeses and sausage only to discover that I had forgotten the crackers.  Then it suddenly hit me: throwing together a batch of crackers actually takes less time (and effort) than going back out to the supermarket.  

As with all pure and simple foods the key is to use good ingredients. So do not skimp on the quality of your flour or oil. Then the humble cracker, that usually is only there to carry something delicious to your mouth, suddenly becomes a treat in itself.

Cracking good: easy, tasty and without all those funky preservatives the standard store-bought kind has.

 

Ingredients
(found on the blog ‘Choosy Beggars‘)

125g (1cup) all purpose flour
125g (1 cup) whole wheat flour
2 tsp dried rosemary
1 tsp fine salt
120ml (1/2 cup) olive oil
120ml (1/2 cup) warm water
Coarse salt for sprinkling
Recipe

1. Heat oven to 190C 375F.
2. Combine both types of flour, rosemary and salt in a bowl.
3. Make a well in the center and add oil and water.
4. Working from the center combine the dough. It will seem sticky at first, but should turn into a supple dough. Knead for 3 min.
5. Allow to rest 5 min.
6. Cut out two sheets of parchment the size of your baking trays.
7. Divide the dough into two pieces and roll them out on the two sheets of paper. (A few drops of water under the paper will help it stick to the counter.) Roll the dough out as thin as you can.
8. Using a knife or pizza cutter, cut the dough into little squares (about 4×4 cm).
9. Slide the paper onto two separate baking sheets.
10. Sprinkle with salt.
11. Bake 12-14 min until they are a rich golden.

Gravlax

Enjoy gravlax with ease

Why are we so ready to believe that great results require great effort?

We live in a culture that tells us  that to achieve anything worthwhile, we have to work hard, to struggle and to fight. But I am beginning to feel that quite the opposite is true. There is no proof that struggle leads us to success.  Actually the focus on battling through life seems to undermine any goals of peace and happiness.
The key seems to be to look at life through different eyes; to let go of fear and strife, and to replace them with effortless and creative living.

So with this in mind, this post is not just a recipe for wonderfully tasty cured salmon, but my proof that effortless living is the secret to joy

For this dish you need to do nothing more than wrap some fish in salt, sugar and dill. Let some days pass (they will do that all on their own) and then enjoy the experience of  a beautifully, clean tasting, tender piece of cured salmon.

(And just to prove that ease and adventure go together hand in hand, see “tips and variations” below for a truly wild way of making gravlax.)

 

Ingredients
400g fresh salmon skin on
1 tbsp salt
1 tbsp sugar
a large bunch of dill

 

Recipe

1. Rinse the salmon and pat dry with kitchen paper.
2. Place a double layer of cling film on your counter top. Place half the dill on the cling film.
3. Combine salt and sugar. And rub all over the fish.
4. Place fish on cling film and dill. Top with remaining dill.
5. Wrap fish tightly in cling film and place into a (zip lock) bag.
6. Put the parcel in a Tupperware container or oven dish.
7. Place a plate or chopping board on the fish and weigh it down with heavy objects. (Or completely forget about this step as I sometimes seem to do.)
8. Keep the salmon in the fridge for 3-5 days. It is best to turn the fish once a day to ensure even curing.
9. Unwrap the fish and discard the dill.
10. Rinse, pat dry and remove the skin.
11. Cutting against the grain, serve in thin slices.
12. The cured fish keeps for at least one week in the refrigerator.

 

Tips & Variations

Consider some of the following

• add a little crushed black pepper to the salt and sugar
• drizzle the fish with a tablespoon of vodka or aquavit
• Add lemon zest

 

Adventurous Gravad Lax

A friend of mine shared his way of making Gravlax with me. It is so much more exciting & wild than my “domesticated” recipe. Unfortunately it is a true winter recipe that requires frost. So although winter is hardly gone I am already looking forward to its return to try this myself.

1. Rub the salmon generously with Cognac (he uses Osborne)
2. Wrap the fish in aluminum foil and then in cling film.
3. Bury the fish in the garden about 40cm deep (this is where the name originates from: gravad lax.)
4. Frost!
5. Dig up three weeks later and enjoy.

Thank you GdB for this amazing recipe!

Tuna Olive Tapenade

This tuna olive tapenade is full of powerful flavours that pack a punch

You know you are a lucky person when you can look up from your plate and see a table surrounded with the smiling faces of friends. The air is full with the sound of buzzing conversation, bubbling laughter and clinking forks.  The table is full of tasty bites and scrumptious nibbles. Life is good!

This tapenade is a great little make-ahead dish for a fuss free dinner party. It tastes salty, rich and earthy. Originally tapenade is made with just olives and capers. This version includes tuna.  Quite moreish!

Thanks againTC and VV for giving me….and my tapenade… a place at your table.

Ingredients
(from ‘Aller Lekkerste Zomer’)

50g capers
150g  good quality pitted black olives
3 anchovies filets
1 can of good quality tuna in olive oil (about 200g)
a pinch of dried thyme
1/2 tsp lemon juice
salt, pepper
about 2 tbsp olive oil

Recipe

1. Rinse the capers. Add to a food processor together with all the ingredients except the olive oil.
2. Blend until the dip has reached the desired consistency. Add extra olive oil if necessary. ( I like my tapenade rather smooth.)
3. Taste and adjust seasoning.
4. Refrigerate for at least one hour or preferably over-night. Can be stored in the fridge for about four days.

 

Tips & Variations

Consider some of the following

• leave out the tuna and anchovies for a more traditional tapenade
• replace anchovies with anchovy paste
• add a clove of garlic
• add lemon zest
• replace thyme with oregano
• add chopped parsley

Serve with

• raw vegetables as a dip
• cream cheese or rye bread
• crostini and baked ricotta