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Hoi sin lettuce lunch... bang!

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barry View Drop Down
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    Posted: 30 June 2011 at 17:54

Ok guys.. latest culinary offering from underpressure1982.blogspot thought it only fitting to post it here and have you guys critique... apologize in advance, as usual, for the long winded blog spiel... simple and tasty though...

 

 

Hoi sin beef lettuce lunch..... Bang


Hoi sin beef lettuce lunch…. Mega flavours… big on bang

So after the marathon previous post… I was looking to bang out something snappy, something fun. Enter Hoi sin beef. This recipe is quick and smacks of big flavour and bigger bang factor.

The different crunchy textures, the colours, simple sweetness of the hoi sin, and then as an undertone the sweet cashew nuts crash through…. A little bit of Asia in your kitchen.

I picked up my minced meat yesterday on my weekly visit to the local butcher with no particular dish in mind… so whilst scouring the larder and fridge after an early morning jog I conjured up this little bad boy… well I say i… that would mean laying claim to the recipe when in fact, mammy bear has been knocking this recipe out since as long as I remember and come to think of it I doubt her good self would lay claim to it either… its obviously Asian influenced cuisine… and I am verging on the realms of rambling… so on with the recipe hope you enjoy and let me know what you guys think…

An afterthought, if you like me, pay weekly visits to your local butcher, ask for bones for your stock… free of charge and you are saving them from the butchers skip… I will post a simple stock recipe soon… so simple to do and really worth the little effort you shall exert in doing so… and keeps in the freezer for further use..

Ingredients
1 lb lean mean ground beef
2 cloves garlic… minced/ finely chopped
4 scallions, chopped with whites and greens separated
Salt and pepper, to taste
1 cup mushrooms, sliced
3/4 tbsp hoisin sauce (depending on brand… some are thicker than others)
1/2 cup stock for beef (home,made/ supermarket bought/ or indeed a bouillion cube whatever works for you but if you try it once you wont look back… nomemade is heaven)
1/2 cups baby bok choy, chopped
1/2 cup raw cashews
1cup of water
1/2 cup of sugar
1 cup Rice
2cup of stock for rice
1/4 Cream
Lettuce…. separated into leaf cups




How to
Firstly to a pot half fill with your stock and heat… add rice and let simmer away stirring occasionally. !5minutes is a good guideline for your rice to be nearly there so when you get that rocking turn your attention elsewhere…

Ok secondly… into a pan or wok with the beef. We do not need oil or butter the beef shall brown in its own juices… stir occasionally on a medium heat for circa 6 min. Bang in chopped garlic, white of the scallion and mushroom and sauté for a further 3 minutes or so.

Bring a small pot of stock syrup to the boil (stock syrup is two parts water to one part sugar,simple)… reduce heat to a simmer and your mixture should be thick in consistency, think syrupy… bang in cashew nuts and cook for a further 2minutes. Remove from heat and leave to one side forget about those puppies until plating up.

Back to your pan… mix in hoi sin sauce firstly, then chicken stock little by little, we are looking for the sauce to reduce and thicken (further two minute) when your sauce gets the desired consistency see picture, add shredded bok- choy… stir and reduce heat to a simmer until bok choy begins to soften and go that deep green… nearly there…

About now your rice should have absorbed most of the stock and be rocking along nicely. Taste test time… a spoonful of the rice we want little or no crunch, resistance as our teeth melt into the rice… bang! Providing you have the desired texture of your rice add your cream, stirring all the while.. and season to taste….

Back to your pan.. add your sweet cashew nuts… the green onion that you held back, this adds that crunch to every bite of already bursting flavours… now time to plate up this puppy… lettuce cups onto plate… spoon in hoi sin beef… serve rice on the side or indeed in the lettuce cup also… either way works. Either way is spanking gorgeous and the family will love it…. Bang!
Stir the cashews and green part of onion into the beef mixture. Serve with lettuce cups and rice. You could spoon both rice and cashew-beef mixture into the lettuce cups and eat, or just the beef mixture and eat the rice separately.

*Adjust the amount of stock you use depending on the thickness of your hoisin sauce... some brands being thicker than others or if you, like me tend to be adventurous let me know and I will post a DIY hoi sin recipe…


Next on the underpressure agenda
So… I , at present a busy little beaver on the back of my masterchef adventure… I will indeed post my week one experiences in the near future… in a nutshell it involved a lot of sitting around, a lot more interviews, and not a lot of cooking!

Presently the busy little beaver entails the doors masterchef has opened for me… I am currently re locating to take up a position in a top end restaurant in Belfast, and I cannot wait to get stuck in and more importantly to up my skillset and absorb as much as possible from those around me. It’s a mega opportunity working alongside a lot of talented guys and i intend on takiing full advantage over the next 18 months. I begin in less than a week and I will keep you guys posted on my progress and blog the journey with pictures and anecdotes…

Before then I have a banging treat in store.. I want to spend time with my next post… you will not find it in any cookbook, its totally original and concocted between my bad boy brother and i… its complex, it’s a bit of work but visually its stunning, taste, texture, and bang factor out of this universe and I want to take my time, picture it and compile it to do it justice. You will love it….
 
 
barry
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 15 August 2011 at 10:09
hey barry - sounds like great stuff with all the right ingredients, but the picture isn't coming through - any ideas?
 
thanks for posting!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote barry Quote  Post ReplyReply Direct Link To This Post Posted: 20 August 2011 at 16:20
Hi what is up sorry i havent checked in in a while really really busy in the kitchen of late, and by kitchen i dont mean my own (if only) ...i mean a commercial kitchen. Long hours and stressfull but loving it...
 I will try post it again in the morrow... tasty little buggers indeed... I aint technologicaly blessed but they show up on my computer... Hmmm anyway you can check it out on my blog old post at this stage. Got lots of new stuff up worth a gander
barry
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 21 August 2011 at 06:28
That is one outstanding dish my friend....that is on my "to do" list for sure.
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote barry Quote  Post ReplyReply Direct Link To This Post Posted: 24 August 2011 at 08:32

Thanks Hoser... recycling more blog recipes here but wanted to see if these pics transfer okay and thought you guys might like this recipe... excuse the jargin... blogtalk... P.s am on t.v soon have to send you guys a link so you can try pick up the channel and laugh at me on telly!!!

 

 

The Sexuality of Scallop

Fish fetishs…

I gave serious consideration to naming this post “I am getting s@*t hot”… but forsake of modesty I opted for “the sexuality as scallops’ tittle”. Less controversial and pompous …only by the skin of your micky as my granddad says …Bang!

So in advance I apologize for poor picture quality. It is not easy shooting whilst all around you mayhem ensues, a restaurant full of diners with hungry stomachs vying for your attention not to mention the penguin like waiters hovering, no swarming to and fro like ants in front of your pass (Ok slightly dramatic analogy) …what am getting at is the fact that it is hard to shoot snaps in service as much as i would love too, most nights it just ain’t possible…

This is by far my favourite dish on starters for two reasons. Reason one being it is fish and I am a feign for anything originating from the big blue sea (definitely to do with my upbringing… thank Poseidon himself!)… reason number two being for me, and I am pretty sure you will agree, it is sexy, sexy mouth salivating food. So enough chitter chatter, show me the money as the agitated Gerry Maguire once put it …Here is the money Gerry.
Actually, an afterthought, or a third reason. Third reason being why I love this dish so much, as well as its aesthetic and sexual values is the clean, simple and uncomplicated ingredients. All in season and screaming summer. All lessons I am learning in the kitchen and in anticipation I am eagerly (perhaps slightly geekishly) awaiting winter to see what seasonal dishes and culinary creations are introduced to the menu. Cooking …You have to love it …Now Gerry. Here is the money …Bang!



Ingredients
1/2 Dozen scallop …Roe and muscle removed

1 cucumber

½ cup of broad bean… blanched shell removed
1 bunch wild asparagus

¼ cup double cream
½ cup fresh pea …blanched

4 shallot …minced
2 tblspn Oil

Knob butter
Season to taste


How to

Okay Gerry. First and foremost lets bung our minced shallots into a pot with the double cream. Bring the cream to the boil seasoning with salt and pepper. Be gentle a pinch of each then reduce heat to a simmer. Bang in blanced fresh pea and turn your attention to the cucumber.
Ideally you want a mandolin as your weapon of choice, set to one of its lowest cutting widths. Half your cucumber. Using a teaspoon scrape down the centre of the cucumber inside and discard all unwanted seeds. Run down mandolin (watch your pinkies) producing long cucumber ribbons. Set aside.

Blanching wild asparagus takes a surprisingly little amount of time. Bring a pot of heavily salted water to the boil. Whack in asparagus for no longer than thirty seconds. Done… into ice water to refresh.
Bang your pea mixture into the blender on full tilt. We do not want any skins or pea sediment floating about so so pass through a fine chamois or muslin after blending. Nearly there…


Lightly season one side of your scallop. Add oil to a pan on a high heat…when your oil begins to smoke add scallop and do not touch for two minute. We want an caramelized affect. Whilst turning, add the butter and spoon over scallop. Bang into the oven on a low temperature for a further two minute. All components are there. Plate up. Show me the scallops!







Money... Shown...
barry
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 24 August 2011 at 08:36
barry, those scallops look wonderful - beautifully cookoed with stunning plating! a winning presentation!
 
please do share a link when one is available, and good luck!
 
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