Sweet black rice tamales with ha gow

Yield: 1 servings

Measure Ingredient
3 cups Thai sweet black rice
2 teaspoons Baking powder
8 ounces Unsalted butter
27 ounces Ha gow filling; (recipe follows)
18 Corn husks
¼ cup Dried Chinese black mushrooms
½ pounds Finely diced shrimp
½ teaspoon Salt
1½ teaspoon Sugar
1 Egg white; beaten
1½ teaspoon Freshly grated ginger
1 tablespoon Dry white wine
2 tablespoons Corn starch
2 teaspoons Oyster sauce
1 teaspoon Soy sauce
1½ teaspoon Sesame oil
1½ teaspoon Peanut oil
¼ cup Finely chopped jicama
¼ cup Finely diced carrots
1 large Bunc chopped scallions
1 pinch White pepper
¾ cup Fermented black beans
¼ cup Garlic chopped
¼ cup Chinois mix; recipe follows
6 Black mussels
2 tablespoons Peanut oil
2 tablespoons Unsalted butter; plus 2 ounces to
; finish dish
1 cup Plum wine
1 cup Mirin
3 cups Chicken stock
2 tablespoons Red miso
1 tablespoon Hoisin sauce
2 tablespoons Garlic
2 tablespoons Ginger
1 tablespoon Scallions
½ teaspoon Crushed red chilis

HA GOW FILLING

SZECHUAN BLACK BEAN SAUCE

CHINOIS MIX

Grind the rice in a coffee grinder as fine as possible. Then soak in warm water for 1 hour. Drain through cheesecloth and transfer to a food processor, with a paddle attachment. Add baking powder and butter; mixing until ingredients are incorporated and texture resembles masa. For assembling each tamale, lay two moistened corn husks on work surface creating a rectangle. Place 2 ounces of the rice masa, then 3 ounces ha gow filling, then 2 more ounces of the rice masa on top. Wrap and place in steamer. Steam approximately 50-60 minutes until rice is cooked.

Yield: 9 tamales

HA GOW FILLING:

Soak mushrooms in hot water for 30 minutes. Remove stems and mince caps.

Place shrimp in processor with salt, sugar, egg white, ginger, wine, cornstarch, oyster sauce, soy sauce, sesame oil and peanut oil. Mix thoroughly after each addition. Add mushrooms, jicama, carrot, chopped scallion and white pepper. Mix well.

Yield: 27 ounces

SZECHUAN BLACK BEAN SAUCE:

Process black beans, garlic, and chinois roughly; then saute with the mussels in their shell in a little bit of peanut oil and butter. Add plum wine, mirin and reduce. Then add chicken stock, miso and hoisin and reduce.

Remove mussels and puree the mixture. To finish the sauce, mount the 2 ounces of butter.

Yield: 4 cups

CHINOIS MIX:

Mix all ingredients.

Yield: ½ cup

Upon service, steam the tamales to warm throughout for 10-12 minutes. Place on a warm plate and tear back the corn husks like ribbons and fold them decoratively at one end revealing the steamed tamales. Ladle 2 ounces of the sauce over the lower third. To garnish the plate, very finely julienne carrots, jicama, scallions and tri colored bell peppers and arrange decoratively at the end of the tamale where the husks have been folded back Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW#DJ9247 - ROXSAND SCOCOS Converted by MM_Buster v2.0l.

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