Yield: 1 servings
|3 cups||Thai sweet black rice|
|2 teaspoons||Baking powder|
|8 ounces||Unsalted butter|
|27 ounces||Ha gow filling; (recipe follows)|
|¼ cup||Dried Chinese black mushrooms|
|½ pounds||Finely diced shrimp|
|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|
|2 tablespoons||Peanut oil|
|2 tablespoons||Unsalted butter; plus 2 ounces to|
|; finish dish|
|1 cup||Plum wine|
|3 cups||Chicken stock|
|2 tablespoons||Red miso|
|1 tablespoon||Hoisin sauce|
|½ teaspoon||Crushed red chilis|
HA GOW FILLING
SZECHUAN BLACK BEAN SAUCE
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
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.