Cooking Oil Source. Recipe Cooking Beetroot. Temperatures Cooking.
home-made steamed pork dumplings (Shiu Mai)
Steamed pork dumplings (Shiu Mai) Yields about 5 dozen shiu mai 1 lb. ground pork 1 cup thinly sliced napa cabbage, plus extra leaves for lining the steamer 1/2 cup chopped scallions (both white and green parts) 1/4 cup chopped fresh cilantro 1-1/2 Tbs. soy sauce 1 Tbs. finely chopped garlic 1 Tbs. rice vinegar 1 Tbs. cornstarch; more for dusting 2 tsp. finely chopped fresh ginger 1-1/2 tsp. Asian sesame oil 1 tsp. granulated sugar 1/2 tsp. freshly ground black pepper 1 large egg white 55 to 60 shiu mai wrappers or wonton wrappers Soy Dipping Sauce (*), for serving In a large bowl, stir together the pork, sliced cabbage, scallions, cilantro, soy sauce, garlic, rice vinegar, 1 Tbs. cornstarch, ginger, sesame oil, sugar, pepper, and egg white. Assemble the shiu mai: Sprinkle a rimmed baking sheet liberally with cornstarch. Set a small bowl of water on the work surface. If the wrappers are larger than 3 inches across in any direction, trim them with a cookie cutter to 3-inch rounds. Otherwise, leave as squares or rectangles. Working with one wrapper at a time, and keeping the remaining wrappers covered with plastic wrap so they don’t dry out, place a heaping teaspoon of the pork filling in the center of the wrapper. Using a pastry brush or your fingers, dab a bit of water around the edge of the wrapper to moisten. Crimp the wrapper up and around the filling, squeezing slightly with your fingers to bring the wrapper together like a beggar’s pouch. Place on the cornstarch-coated baking sheet, cover with plastic wrap, and repeat with the remaining wrappers and filling until you run out of one or the other. You can steam the shiu mai immediately or freeze and steam them later (see Make-Ahead Tips, below). Steam the shiu mai: Set up a steamer with 2 inches of water in the bottom. Line the basket with cabbage leaves to keep the shiu mai from sticking. Set over medium-high heat and cover. When steam begins to escape from the steamer, remove from the heat and carefully take off the lid. Arrange the shiu mai in the steamer so that they don’t touch, as they will stick together (you’ll have to cook them in batches). Cover the steamer and return to medium-high heat. Steam until the pork is cooked through (cut into one to check), 5 to 7 minutes. Serve with the dipping sauce. Make Ahead Tips Freeze the uncooked shiu mai on the baking sheet. When frozen, transfer them to an airtight container, setting parchment or plastic wrap between layers, or seal them in a plastic bag. Store in the freezer, where they’ll keep for about a month. Do not thaw the shiu mai before steaming; cooking time will be 10 to 12 minutes. Variations Shrimp & Scallop Shiu Mai: Instead of the ground pork, you can use 1/2 lb. peeled and deveined shrimp and 1/2 lb. dry-packed, fresh sea scallops (with the tough muscle removed). Pulse the shrimp and scallops in a food processor until almost smooth, about 12 pulses. Use this mixture instead of the ground pork in the shiu mai recipe. Source: From Fine Cooking 82, pp. 50, December 1, 2006 *Gingered soy dipping sauce 1 piece fresh ginger, about 1-1/2x2 inches, peeled 1/3 cup soy sauce 3 Tbs. mirin (sweetened rice wine) 1 Tbs. plus 1 tsp. granulated sugar 3/4 tsp. sambal badjak or sambal oelek, or other chili sauce 2 tsp. fresh lime juice Grate the ginger on a box grater using the large holes. Put the ginger in your palm and squeeze the ginger juice into a small bowl; discard the grated ginger. In a small saucepan, combine 1-1/2 tsp. ginger juice with the soy sauce, mirin, and sugar. Warm the mixture over medium heat, stirring, just until the sugar dissolves. Transfer to a small bowl, and stir in the sambal and lime juice. Serve or store covered and refrigerated for up to three days. Source: Fine Cooking 80, pp. 61, September 1, 2006Elaeis guineensis
Ba di nsamba (Kongo), palmier a huile, oil palm, palmtree A stout, single stemmed, upright palm growing to 15 – 18 m tall. Most trees in Bas-Congo are self sown. Palm oil is an important cooking oil and source of income. The tree has many other uses. The trunk, which is neither strong nor lasting and is readily attacked by termites is often used for building poles, rafters, bridges, fences and even for fuel wood. The larvae of palm worms (Oryctes sp.) are collected from the decaying trunk and eaten. A decoction of the terminal leaf after boiling is taken for sterility. The crushed, macerated and passees leaves are taken for haemorroids. The ash from the flowers is used to treat leprosy (Mukoko Matondo 1991). The leaves are used for thatching, matting, and making walls and fences, but their removal reduces the yield of fruit. The midrib is used for hut poles, bed frames, carrying poles, ladders, canoe poles and paddles. Fibre is extracted from the leaves and used for tying, especially for the packets of chikwangue. Lumiengi = Psathyrella cf. tuberculata are grown on the dead flowers which are heaped together and covered with palm leaves. Palm wine is then poured over the heap and the mushrooms are produced after 2 - 3 days. An important bee forage, particularly as a pollen source in Bas Congo. Reported as a source of pollen in April & September in Bas-Congo. Bees are active in Congo Brazzaville throughout the year (Castagne 1983). Produces a very dark honey with a strong, unpleasant and astringent taste (Crane et al. 1984, Ambougou 1991). Bees collect nectar and the pollen is very attractive to them. The sap is also collected, much to the annoyance of toddy makers!
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