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Fondue Chinoise

21 Sep

Temps de préparation : 30 minutes
Temps de cuisson : 120 minutes

Ingrédients (pour 6 personnes) :
– poulet
– boeuf
– crevettes (bouquets) ou gambas
– noix de pétoncle
– thon

Préparation de la recette :

fondue-chinoise
Compter 50 g de chaque ingrédient par personne (maxi 350 g)

Préparation
:
Préparation du bouillon :
– eau (2 ou 3 L).
– 1 oignon piqué d’un clou de girofle
– sel et poivre
– 1 piment sec
– 1 graine d’anis étoilé
– tous les déchets des ingrédients cités plus haut (têtes des crevettes, gras de viande,…)
Laisser mijoter pendant environ 2 h. Écumer, filtrer.

Sauces :
Sauce pékinoise :
– 1 filet de citron
– 1/4 ketchup
– 1/4 moutarde
– quelques gouttes d’huile pimentée
Bien remuer, goûter et rectifier l’assaisonnement.

Sauce huître :
– sauce huître, coupée avec de l’eau
– ail écrasé
– ciboulette hachée
Sauce cacahuète :
– sauce soja
– 1 ou 2 citrons pressés
– un peu d’eau
Griller les cacahuètes et les moudre très fin.
Bien mélanger le tout.

Sauce nuoc mam :
– 1 citron pressé
– 2 sucres
– un peu de piment
– 2/3 nuoc mam
– 1/3 eau
– ail pilé

Sauce gingembre :
– 1/2 vinaigre au gingembre
– 1/2 vinaigre pur
– gingembre haché

Préférez le thon Germon ou le thon Albacore pour réaliser cette recette.

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Zongzi (Rice Dumplings in Bamboo Leaves)

6 Août

Makes 20 dumplings…

Ingredients

* 20 strings (for binding the zong zi packaging)
* 40 large bamboo leaves
* 1 kg of Glutinous Rice
* 2 kg of tender, fatty pork, sliced into 1 inch cubes
* 10 Salted Duck’s Egg yolk
* 40 Small Dried Black Mushrooms
* 20 Dried Chestnuts
* 10 Cloves of Scallions cut up
* 1/2 kg of Dried Radish cut up very finely
* 5 Cloves of Garlic
* 100 g small Dried Shrimp.
* 200 g Shelled Peanuts (with skins)
* Cooking oil
* Fine Ground Black Pepper
* Star Anise

Directions
Soak the rice for three hours.
Boil peanuts until tender (30 – 1 hour).
Stew the meat and the chestnuts together for 30 minutes to 1 hour with with 1/2 a up of soy sauce, 1/2 a cup of rice wine, a teaspoon each of fine ground pepper, sugar and star anise.
Soak mushrooms until soft (hot water will speed the process); remove the stalks.
Stir-fry with a little soup from the meat stew; add small amounts of soy sauce, sugar,
Dried Radish: Chop up finely and stir-fry with some sugar and garlic.
Shrimp: Stir-fry for a couple of minutes
Scallions: Chop up finely, stir-fry until fragrant.
In a large wok, mix in with rice in the wok to flavour with soup meat stew soup.
Add the peanuts.
Then the shrimp.
Cut the dried duck egg yokes into halves.
Bamboo leaves: Wash in hot water to tenderise the leaves (so they don’t break), before washing thoroughly in cold water.
Wet the strings to make them more pliable.
Wrapping the zong zi: Hang the set of strings.
« Fold the leaves flat at the leafstalk to make a sheet. »
« Hold the sheet, fold it round in the middle and make a funnel till both ends are laid over each other in one direction. »
The dumplings should be pyramid shaped with sharp edges and pointed ends.
It takes some practice to get nice looking ones.
They are tied up just like shoes laces with a double knot which makes them easy to open.
*Steam for 1 hour, unwrap and serve.
Notes
Zong zi are eaten plain or with any kind of sauce you chose.
People in southern Taiwan tend to boil the dumplings rather than steam them.

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