Month: February 2012

Pork and Prawn Dumplings


I felt inspired to make these delicious purses of yummyiness from eating dim sum. I’ve had the greatest opportunity to share a few dim sum meals with my Chinese friend Kevin and his family. It’s honestly the best way to try dim sum. They order, you eat. After making these lumps of love, it has made me have much respect for dim sum makers. You need lots of patience to give some love to each dumpling. They were oh so good; especially dipped in a mixture of sweet chili sauce and soy sauce.

Print Recipe
 Pork and Prawn Dumplings
adapted from Ching-He Huang
Servings
Ingredients
Pork and Prawn Filling
Dumplings
Servings
Ingredients
Pork and Prawn Filling
Dumplings
Instructions
  1. Mix the pork, prawns, onion, ginger, soy sauce rice wine, cornstarch, sesame oil, salt, and pepper in a bowl. Stir to combine the ingredients.
  2. Take 1 wonton wrapper and place 2 teaspoons of the filling in the center. Brush the wonton wrapper with egg wash to prevent wrappers from opening up and separating from the filling once cooked. Then, gather up the sides of the wrapper and mold it around the filling into a ball-like shape, leaving the center exposed. You can top each dumpling with a Goji berry for some added color and flavor. *Note* Cover unused wonton wrappers with a damp towel to keep them moist.
  3. Oil the bottom of a bamboo steamer and line it with parchment paper. Arrange the dumplings in the steamer, cover with a lid and place it over a pan of boiling water, making sure the water does not touch the base of the steamer. Steam the dumplings for 6 to 8 minutes, or until cooked.
  4. Meanwhile, combine the chile, and soy sauce into a bowl. Serve alongside the dumplings.
  5. You can switch up the meat if you don't enjoy either pork or prawn. Beef would be a great substitute!

Banana Cream Pie

The foodie chef is back! I’m sorry for taking so long to post but I’ve been sinking into my newish job and learning photoshop! Thanks to my two great friends Amy and Kevin! They’ve really taught me some great stuff, I hope everyone enjoys the new style. Oh and of course a big huge thank you to the boyfriend for taking all of the great pics!

I made these pies during the holidays because they’re a comfort food. I hope they were loved by all!

Layer some freshly whipped cream with a touch of vanilla bean paste on the bottom of the pie shell. Then place some bananas on top. Next, add another layer of whipped cream and the pastry cream! I folded half of the pastry cream with some whipped cream to lighten it up.

Add some nilla wafers

Top off with some more whipped cream and.. tah dah!

Print Recipe
 Banana Cream Pie
Servings
Ingredients
Pastry Cream
Whipped Cream
Servings
Ingredients
Pastry Cream
Whipped Cream
Instructions
Pastry Cream
  1. Boil milk with vanilla bean (or paste). In a separate bowl, mix sugar and cornstarch to avoid lumps.
  2. Add eggs and salt to sugar mixture until combined. Once the milk has come to a boil, temper the milk into the egg sugar mixture.
  3. Then return all liquid to heat and whisk continuously, be sure not to scorch the bottom!
  4. The mixture will start to thicken. When the first bubble hits the top, strain the mixture into a container.
  5. Let cool slightly then add the cold butter and thoroughly mix.
  6. Put in fridge until it gets cold. This recipe can be made a day ahead.
Assembly
  1. A little whipped cream on the bottom
  2. Bananas
  3. pastry cream mixture
  4. Nilla wafers
  5. Whipped cream
  6. Crumbled nilla wafers