Text 9710, 137 rader
Skriven 2011-04-18 20:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: northern heat 221
=========================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Vietnamese food [...] weak in the hot pepper department.

 JW> hot sauce bottle that is always table-side.

 ML> Which is Thai.

Right.

 ML> The Vietnamese themselves don't use it

But that I didn't know.

 ML> In Vietnam putting a squirt of sriracha in your pho is
 ML> considered extreme barbarism.

Then I am a barbarian! [g]

 JW> Canadian Chinese
 JW> is heavy on chop suey, chow main, battered and deep fried egg rolls
 JW> and overly sweet sweet and sour breaded things.

 ML> I was wondering if it was a genre issue. I presume that
 ML> Canadian Chinese is a response to market forces?

It is often said that immigrant railroad workers set up restaurants
when the Trans-Canada railway was finished and (a) weren't
professional cooks (b) had to cope with new ingredients (c) had to
cope with round eye tastes and (d) were mainly Cantonese.

 ML> The real Thai name for it is "saus prik," and it's hotter,
 ML> sweeter, and clearer than the red stuff that Dirty Dave
 ML> is fond of calling "who flung foo," which is American
 ML> in a similar way to that of egg rolls and chow mein (but
 ML> in a less bad way).

I've got some nam prik recipes that are scary just to read, never
mind make or consume. I like the heat level and flavour that who
flung foo has.

 JW> We have two Vietnamese places as well. One is a dump

 ML> The dump is where you took me, of course.

So we did make it there; I couldn't remember.
                          
This came from Andrea who is Vietnamese but she dabbles in all sorts
of cuisines. Would it be Vietnamese or Chinese or both?

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Egg Custard Bun Filling - Lai Wong Bao
Categories: Vietnamese?, Pudding, Dumplings, Bread
  Servings: 4

    1/4 ts salt
      2 TB custard powder 
    1/2 c  sugar
    1/2 c  cornstarch
    1/2 c  coconut milk
      2 TB sweetened condensed milk
      2 TB unsalted butter, cut into
      4    pieces
      2 lg egg yolks
    3/4 ts vanilla extract

Makes a scant 1 1/4 cups

As with all bao fillings that I make, this one was used along with 1
1/4 pounds of the basic yeast dough on page 92 of the Asian
Dumplings cookbook. Follow the instructions for the steamed filled
buns recipe (page 95) to shape and cook the buns. I used bleached
all-purpose flour for a lighter colored bao dough. The dough and
yellow filling of the egg custard bun make it look like a boiled
egg!

The amount of filling made here is a little bit less than the usual
1 1/3 cups so you will have extra dough. If you like, twist the
extra dough off after you've closed the bun up. I made 16 medium
buns as they are of moderate size, neither dainty nor gargantuan.

In a saucepan, whisk together the salt, custard powder, sugar, and
cornstarch. Whisk in the coconut milk and condensed milk. Heat over
medium heat, stirring constantly, until smooth. Add the butter and
continue stirring until the butter has melted.

Keep stirring for about 6 minutes, until the mixture has thickened
substantially. If it seems hard to stir with the whisk, switch to a
spatula. As the mixture stiffens it may look like there are lumps.
If you see that, stir more vigorously to break the lumps up and
evenly cook. Aim for a smooth texture.

When the mixture is thick enough to stick to the whisk and form a
soft peak, move the pan off the heat and whisk in the egg yolks.
This will thin the mixture out slightly for the moment. Return the
pan to the heat and keep whisking to ensure that the yolks are well
incorporated.

Continue vigorously stirring for 1 to 2 minutes more, until the
mixture thickens to the point where it cleans the sides of the pan
and easily comes together as one smooth mass. If you have ever made
dough for cream puffs, this is very similar. Stir in the vanilla,
then take the pan off the heat. Stir it occasionally for a few
minutes to quickly cool it.

At the end, stir the mixture off the heat for a minute and taste it.
Make any changes you like at this point, as I suggest above. When
you're satisfied, transfer the filling to a bowl, spreading it out.

After the filling has cooled, form it into balls.For my 16, each one
was about 1 1/4 inches wide, like an extra- large or jumbo egg yolk!
Loosely cover and set aside at room temperature, or refrigerate to
firm up, until your dough is ready. Then use the balls of filling
when you shape the buns. Do the second rise and steam as directed in
the steamed filled bun recipe in Asian Dumplings.

Note: Should the filling be too soft after it has cooled, portion it
into generous tablespoons, dropping it onto parchment. Loosely cover
with plastic wrap and refrigerate to firm up. I found that you can
leave it in the fridge until you're ready to shape the bao. However,
a cold filling slows down the second rising so be patient.
            
  From: Andrea Nguyen                   
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... "Good frozen pizza" is a contradiction in terms

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