The Art of being Zen and dumplings.
Clock ticking silently on a late sun hazed afternoon. Reflection…
Quieter moments in life, fly buzzing against the window and leaves rustling in the garden…
Water washing dirt and grit as it runs off roots… the scent of ginger and garlic as it travels on a warm spring breeze…
Zen… painstakingly small moments that add up to the big picture…wonton wrappers…mincemeat…pleats and folds against the wooden grain of a chopstick and finally…
Let us channel our inner zen and meditate on these Pork & Crabmeat Homestyle Dumplings…
Here’s a treat which is *gasp* gluten free, vegan and tasty. I love to indulge in this pudding on occasion at the local Thai place, but decided I needed to create a giaff version for home.
I’ve adapted this rice pudding recipe from school (aka Tafe) as my prac tests are looming and I’m certain there’s a rice pudding on the test somewhere. Homework never tasted so good!
The ultimate aim, is to balance those great asian flavours. There’s some sweetness in the form of coconut milk and sugar. The tang will come from some kaffir lime leaves which we grow at home. Then finally a little salt and the additional crunch of crunchy peanut crumbs, will elevate this pudding to a whole new level.
Ideally I’d add in some mashed bananas but sadly my sweetheart is allergic, that’s not to say you couldn’t add in favourite fruit too?
Again this is a recipe which requires a bit of presoaking (with the wild rice, the night beforehand,) but of course you could omit that if you want a more traditional rice pudding too. Whichever way you decide to go, I hope you’ll enjoy that first bite of this Sticky Coconut Pudding…
There are some old tales from down Chinatown way, where Chef’s argue about the most expensive price ever paid for a pot of this liquid gold. Arguments about stocks passed down through generations of restaurants ranging anywhere from the hundreds, to $35,000 for a pot filled with the flavours and aromas of a century.
It’s a smell you might recall if ever you wander by an Asian soup kitchen and see pots filled with simmering broths or indeed hawker market stalls with folks queuing for a bowl of this restorative broth.
Sometimes when I was little, mum used to make a slow braised chicken with medicinal ginseng, I’m certain that had some amazing healthful qualities to it but boy oh boy, did it taste good!
This is the sort of Asian Master Stock which keeps on giving.
Fact: Century old practices dictate that the broth is reused time and time again, imparting a depth to the overall flavour and appearance. I’m not one to keep gallons of stock on a low simmer for the next five years, but I can add that freezing a good portion of this in easy use ice cubes or zip lock freezer bags for occasional use is more fitting in the modern day.
However, if you would like to follow the old masters methods in reusing the stock, see here on the wikki
Like this, you might want to see:
Hainanese Chicken with coriander broth & rice
Soba Noodles, with buttered mushrooms, pickled radish and oozey egg
Hello friends! it’s been a somewhat chaotic week thus far here in the Giaff household. I’ll just add that my current work backstage in costumes and wardrobe sees me chasing after a myriad of characters from Egyptian Slaves, faeries and nuns, to town folk from a village in Sri Lanka. All in a days work? Definitely!
As I’m away from the kitchen a little bit at the moment I just wanted to highlight a few of the most popular hits and recipes here on the blog. Just in case you hadn’t had a chance to check it out! So here they are, the best of the best and I’m going to tag along the least popular recipe, (not because I don’t think it’s good) but because I love all my little food, just the same, enjoy!
1. Looks like there’s a bit of Lamb Lovin’ going on, Sunday Roast, 8hr slow cooked Lamb
2. That Pear Tart! Look mum, it’s famous Surprise!!!
3. Self explanatory! All I can say is Pork Crackle, Snap, Crackle & Pop!
*sniff* This one’s a little late to the party, but I enjoy it all the same… Beef Bourguignon