Wednesday, October 12, 2005

Chinese Meetloaf

3 Quantities of Wang's Beef Mandu Filling
3 Eggs
4 Tbsp Hoisin sauce

Preheat the oven to 350 degrees.

Thoroughly mix mandu filling with eggs.

Place mixture into loaf pan.

Cover the top of the meatloaf with hoisin sauce.

Place the pan in the oven and cook for 1 hour and 30 minutes.

Remove the pan from the oven and allow the meatloaf to rest in the pan for ten to fifteen minutes.

Remove the meatloaf from the pan.

Cut each slice immediately before serving so that the body of the meatloaf remains hot.

    Alton Brown's I'm Just Here For the Food aided me in perfecting the recipe. The book provides more than recipes; it explains the mechanics of cooking. Additionally one can find interesting historical tidbits and the humor of his show.

    Note this recipe is still under construction.

Friday, September 30, 2005

Original Origami Garnish

Square or rectangular mandu, wonton, or eggroll wrappers

1. If you have rectangular wrappers; form a triangle by folding one side to an adjacent side so that the fold forms a 45 degree angle, cut away the part of the wrapper outside of the triangle, and open the triangle to form a square. (If you have square wrappers skip to step 2.)

2. Fold the squares into any flat design as one would a scrap of paper.

3. Fry the folded wrappers flipping occasionally until they reach a golden-brown color.

4. Remove them from the oil and place them over papertowel. Salt immediately. Remove from the papertowel when they have cooled.

    Original origami garnish is perfect as an edible garnish to accompany a main course or a dessert.

    I chose to use the duck pattern found at the Origami Shrine, because it is relatively flat and either side of each duck can be displayed.

    I recommend folding the orirgami design first with paper.

Tuesday, September 27, 2005

Rajská Omáčka
Tomato Gravy

1 C Water
1 Chopped onion
6 Allspice berries
1/2 tsp Salt
3 T Butter
4 Tomatoes
2 Bay leaves
3 T Sugar
3 T Flour
1 C Broth

Dice tomatoes. Boil them with water, onions, bay leaves, allspice, sugar, and salt. Boil for 15 minutes. Strain tomato mixture, pressing the tomato solids against the seive. Save the strained liquid and discard the remaining solids. Make a roux with flour and butter frying until lightly browned. Add tomato mixture and broth to the roux. Bring to a boil and serve.

This gravy is delicious over dumplings or a roast.

    This recipe is modified from a recipe in an American Czech cookbook.


    The marks over the vowels do not incicate the accent, which is on the first syllable, but that the vowels are long.

    This recipe comes from a recipe in Czech Cooking and Collected Recipes by Helen Fiala. Slight modifications have been made.

Chlebové knedlíky
Never-fail Bread Dumplings

2 C Flour
2 tsp Baking powder
1 tsp Salt
2 Eggs
1/2 C Milk
2 Slices bread, cubed

Slightly toast cubed bread in butter. Combine all ingredients except bread. Add cubed bread and mix into dough. Cover and let rest about 30 minutes.

Make two (2) oblong dumpings and drop into boiling water in a pot large enough that they can swim. Boil 20 minutes. Take out and slice with string or knife. Serve with gravy or butter.

    This recipe comes from a recipe in Czech Cooking and Collected Recipes by Helen Fiala.

Friday, July 01, 2005

Garlic and Jalapeño Cheese Dumpling Filling

14 oz (397 g) Queso fresco, shredded or crumbled
4 cloves of Garlic, pressed
1/2 Jalapeño, Shredded

Mix all ingredients.

    I recommend making wontons with this filling. Place the filling into wonton wrappers, fold the filled wrapper into wontons, and pan fry the wontons in extra-virgin olive oil over low to medium heat, flipping occasionally, until they reach desired color.

Tuesday, June 28, 2005

Tomato Basil Sauce

3 Tomatoes
1 Carrot
Juice of 1 lemon
1 1/2 C. of Chicken broth
1 1/2 Cloves of garlic, finely chopped
Dried basil to taste

1. Shred the carrot in a food processor.
2. Add tomatoes to the food processor and blend.
3. Once tomatoes and carrots are thoroughly blended, add remaining
ingredients and blend thoroughly.
4. Reduce mixture to a thick sauce.

    I created this recipe using Massel Bouillon Ultracubes: The Taste of Chicken.

쇠고기 만두소

기름기가 없는 다진 쇠고기 455그램
중국 오향분(五香粉) 1티스푼
다진 마늘 2쪽
소금 1티스푼
후추 1/8티스푼
참기름 1티스푼

Beef Mandu Filling

1 lb. Extra-lean ground beef
1/4 tsp. Chinese five spice
2 Cloves of crushed garlic
1 tsp Salt
1/8 tsp Pepper
1 tsp Sesame oil