Both beet varieties in this salad are an heirloom. Detroit red beets are the most popular, often described as “old standard.” Touchstone Gold roots have bright yellow flesh and retain their color when cooked. They are smooth, sweet and tasty, highly flavorful. Creamy Feta dressing with a touch of garlic compliments them, and the toppings add to their beauty. If you like a combination of earthy-sweet and pungent-salty, this salad is for you!
Pompano is one of many available at Asian grocery stores delicious fish good for steaming (and for other cooking methods!). If you follow a healthy diet and have a limited budget, it is worse discovering. Pompano, though, is unbelievably easy to prep, cook, and eat — seriously! you can eat it with a spoon!
They were one of the most exciting dim sum items I ever tasted in Singapore — you make a bite and watch how hot golden lava slowly flows out. That lava is an unusual custard based on salted duck egg yolks and condensed milk. Steamed buns are served hot with hot green tea. They are addictive for those who crave for rich milk and egg flavors, creamy and fluffy textures, and a delicate, sweet and salty balance.
They are fascinating for many reasons. First of all, they attract everybody’s attention because of their semi-transparency, which is stunning with colorful filling. Secondly, they are gluten-free by nature. The wrappers are made of starches that do not contain any gluten. Finally, they are totally delicious with incredible texture.
Every time I invite people to experience ramen for the first time and they pick the toppings, I suggest to include eggs. In the menu, they read “pickled” or “marinated” next to the eggs and say “No.” I smile and order extra eggs for my bowl of ramen, because I know what’s going to happen next — they will see them, ask for a bite, and I’ll have to share. Why didn’t you order them? — I ask. They are simply expected to be similar to American vinegary pickled eggs, which do not have a lot of fans these days. Ajitsuke tamago are completely different. They are soft with runny yolk and seasoned in a savory broth based on soy sauce. They are delicious!
To compare cachucha peppers to other green chili peppers I know, I’d say they are close to Spanish padron or Japanese shishito peppers in terms of texture. They are not meaty and slightly crunchy when cooked. To my taste, cachucha peppers are very flavorful and complex with clean and fresh grassy note. There is no heat in them at all. Thus their other name is sweet chili, Ají dulce, though there is no sweetness in them at all, at least when they are green.
This recipe is part of DIM SUM Steamed and Fried Dumplings cooking class.
First, there was a picture in Dim Sum cookbook (by Janice Wong, Photography © Kevin Koh, Lighedpixels). Actually, I bought the book because of that picture, and the recipe with crunchy lace was the first one I tried in my kitchen. It didn’t work. Many times. Online search showed nothing in English with proven and attractive results exists either. I’ve got all kinds of starches in MT Asian Supermarket, rolled my sleeves, and started experimenting — spent a lot of time and wasted a lot of ingredients mastering this recipe!
My version only looks like De Fa Chang restaurant lotus dumplings. The dough recipe belongs to Andrea Nguyen, and so far it’s the best I tried for steamed dumplings. It has a balanced chewy texture — not too soft and mushy, not too rubbery. Cooked dumplings keep their shape well. If brushed with some oil or melted butter right after steaming, the skins do not overdry and look appetizing. The stuffing is not traditional either. To practice shaping I used round slices of fresh peach dusted with dry mix of sugar and corn starch. I also changed Andrea’s recipe by replacing boiling water + oil with scalded milk + clarified butter. Peach dumplings were served with cream and peach syrup. Then I found another “lazy” stuffing for savory dumplings — large scallops, and another “lazy” sauce to serve them — Gulf Brown shrimp compound butter.