The Mesmerizing Way Steam Rice Rolls Are Made | NYT Cooking
Follow along as Joe Rong, the owner and chef behind Joe’s Steam Rice Roll, shows us the mesmerizing process for making the Cantonese-style cheong fun he serves at his New York restaurants. Joe, who came to New York as a teenager, opened his first stand in 2017, and he’s opened more locations since. Two electric stone mills that Joe brought with him from China grind rice on-site — 50 to 75 pounds are milled every day — which is then added to a batter for the noodles. The batter is then steamed and rolled with other ingredients. The result? A steamy plate with springy noodles at its center and a satisfying meal.
This video was filmed in March of 2020, before the coronavirus shutdown.
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BETTER THAN TAKEOUT - Chicken Wonton Soup Recipe
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Qian Li Xiang Huntun- a wonton smells so good, the fragrance can spread out to 500 km away. That literal translation is exaggerated, but it indeed smells amazing and tastes incredibly delicious.
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INGREDIENTS (Makes about 50-60 wontons)
300 grams 10.6 oz of ground chicken
200 grams 7 oz of peeled shrimp
100 grams 3.5 oz of garlic chives (jiu cai) or scallion
1.3 big size onion diced
18 cloves of garlic
2 inches of ginger thinly.
3 scallions, cut into 2 inches pieces
1.5 cup of vegetable oil (I am using corn oil) (Amazon Link -
1 cinnamon stick (Amazon Link -
2 bay leaves (Amazon Link -
1 star anise (Amazon Link -
2 cloves (Amazon Link -
3 dried red chilies (optional) (Amazon Link - )
1.5 tbsp of soy sauce (Amazon Link -
1.5 tbsp of fish sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp of chinese cooking wine (Amazon Link -
Black pepper to taste (Amazon Link -
1 pack of wonton wrapper 50-55
8 cups (1.9 liters) of chicken stock or water
1 tbsp of salt to season the broth
1/2 cup of cold water to drop the temperature
Baby bok choy or other green vegetables
Diced scallion as garnish
Pickled long beans or other pickles as toppings optional
INSTRUCTIONS
Soak 1 cinnamon stick, 2 bay leaves, 1 star anise, 2 pieces of clove, and 3 pieces of dried red chilies with some hot water for 20 minutes. then drain thoroughly.
Dice 1 and 1/3 of a big purple onion.
Finely chop 18 cloves of garlic. Optionally, put the garlic in a sieve and rinse it with running water to remove the mercaptans. Dried it with paper towels.
Cut 3 scallions into 2 inches long pieces.
Slice 2 inches of ginger finely.
Dice 100 grams of garlic chive. You can use other types of vegetables if you want. Such as mushrooms, carrots, cabbage, scallion...
Pour 1.5 cups of oil into the wok. Add the diced onion. Simmer it on medium-low heat for 5 minutes. Add in the garlic, ginger slices, scallion strips, and the soaked but well-drained spices. Continue to simmer everything on medium-low heat for another 20 - 30 minutes or until the onion and garlic are lightly golden. Make sure to stir constantly the whole time.
Drain out the oil. Store the oil in a sealable container. It will stay good for 2 months in the fridge.
Remove all the spices, scallions, and ginger slices. save the fried onion and garlic for the filling.
Roughly diced 200 grams of peeled and deveined shrimp. Add it to a big mixing bowl along with 300 grams of ground chicken thigh.
Season with 1.5 tbsp of soy sauce, 1.5 tbsp of fish sauce, 1 tbsp of oyster sauce, 1 tbsp of chinese cooking wine, and some white pepper to taste
Stir the protein within 1 direction for 5 minutes to develop the texture. Add the fried aromatics, the diced garlic chives. Keep stirring the filling until everything is well combined.
Put some filling in the middle of the wonton wrapper. Gather the edge together and pinch to close it. This recipe is enough to make 50-60 pieces of the wonton.
Bing 8 cups of chicken stock to a boil. Season it with some salt by taste. Add the wonton. Cook over medium-low heat until the wonton float to the top of the water and the pot should come back to a simmer. Add 1/2 cup of cold water to drop the temperature. Wait for the pot to come back to a simmer again. The total cooking time will take about 8-10 minutes. Optionally, throw in some baby bok choy and you are done.
Drizzle in 1-2 tbsp of the aromatic oil. The heat from the soup will reactivate the fragrance. Sprinkle some diced scallion as a garnish. Serve with Pickled long beans or other pickles.
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Videography / Editing by Austin Schargorodski -
BETTER THAN TAKEOUT - Singapore Noodles Recipe
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Despite being named after Singapore, this recipe was actually born in HK in the 1960s, the time when HK was a British colony. As HK became the transportation hub between Europe and Southeast Asia, lots of cuisines from all over the world started creating sparks in this little island. With influence from the Indian spices, this stir-fried curry rice noodle dish found its way and spread globally. Singapore noodle is a very interesting dish that shows how multicultural Cantonese cooking could be. The curry powder is pleasantly invasive because it works so well on these spindly rice noodles.
???? RECIPE
Ingredients
For the noodles and protein
200 grams of dried rice stick noodle (Amazon Link -
8 cups of boiling water to soak the noodles
70 grams of char siu thinly sliced
150 grams (5.3 oz) of shrimp
A pinch of salt
Some black pepper to taste (Amazon Link -
2 eggs
Vegetables and aromatics
70 grams (2.5 oz) of multi-color bell pepper, cut into strips
42 grams (1.5 oz) of carrot, julienned
42 grams (1.5 oz) of onion, sliced thinly
42 grams (1.5 oz) of bean sprout
28 grams (1 oz) of garlic chive, cut into 1.5 inches long
2 cloves of garlic sliced thinly
For the seasonings
1 tbsp of soy sauce (Amazon Link -
1 tbsp of fish sauce (Amazon Link -
2 tsp of oyster sauce (Amazon Link -
1 tsp of sugar
1-2 tsp of curry powder depending on your taste (Amazon Link -
1 tsp of turmeric powder (Amazon Link -
Instructions
Bring 8 cups of water to a boil then turn off the heat. Soak the rice noodles for 2-8 minutes depending on the thickness. Mine was medium thick and it took about 5 minutes. Do not overcook the noodles, otherwise, they will turn mushy when you stir fry them. You can give it a bite to test it. The noodles should be a little bit chewy at the center.
Remove the noodles from the water and spread them on a cooling rack. Let the rest of the heat helps to evaporate the excess moisture. This is the key to avoid clumpy and sticky noodles. Do not rinse the noodles with cold water as it will bring in too much moisture and make the noodles stick to the wok badly.
SLice the Char sui thinly; Seasoned the shrimp with a pinch of salt and some black pepper to taste; Crack 2 eggs and beat them well until you don’t see any obvious egg white; Julienne the bell pepper, carrot, onion and cut the garlic chives into 1.5 inches long.
Before we cooking, thoroughly mix all the sauce ingredients in a bowl.
Turn the heat to high and heat your wok until smoking hot. Add a few tbsp of oil and swirl it around to create a nonstick layer. Pour in the egg and wait for it to set. Then break the egg into big pieces. Push the egg to the side so you have room to sear the shrimp. The wok is super hot, it only takes 20 seconds for the shrimp to turn pink. Push the shrimp to the side and toss the char siu for 10-15 seconds over high heat to reactivate the flavor. Take all the proteins out and set them aside.
Add 1 more tbsp of oil to the same wok, along with the garlic, and carrot. Give them a quick stir then add the noodles. Fluff the noodles over high heat for a few minutes.
Add the sauce, along with all the vegetables except for the garlic chives. Introduce the protein back into the wok. Quickly stir to make sure the flavor is well combined. Once you don’t see any white rice noodles, add the garlic chives and give it a final toss.
Before serving, always give it a taste to adjust the flavor. As I mentioned before, different brands of curry powder, curry paste, even soy sauce may vary in sodium level.
Videography / Editing by Austin Schargorodski -
Making a Casual Chinese Dinner (3 Recipes Included)
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Today we are making a casual Chinese dinner meal, which includes 3 delicious recipes. This will give you an idea of what a Chinese family eats for dinner on a regular day.
The reason I label it as casual is that I want to show you how to pair dishes together with whatever you have on hand and be able to swap replacement if you don’t have certain ingredients.
Also, I will give you lots of helpful tips and tricks so you can whip up a delightful Chinese dinner while keeping it easy and enjoyable.
Cured Pork Belly Recipe (Cantonese Lap Yok)
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秋风起，吃腊味 is a Cantonese saying, means when autumn winds, eat cured meat. Autumn is the best season to make lap yok because the weather is perfect. I live in FL, USA. The autumn here is still too hot to hang the meat outside. So I am actually showing you the oven method. My family has used this recipe for decades. It is so delicious.
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INGREDIENTS
4 kg of pork belly slap
3.5 tbsp 58 grams of salt, preferably sea salt or iodine-free salt (Amazon Link -
1 cup + 1/4 cup (270 gram) of sugar
1 cup + 1/4 cup (350 grams) of soy sauce (Amazon Link -
1/4 cup of dark soy sauce (Amazon Link -
1 tbsp of Sichuan peppercorn, optional (Amazon Link -
1/4 cup of rose cooking wine optional
1.5 cup (300 grams) of high alcohol content liquor (at least 35% ACL/VOL)
INGREDIENTS
In a sauce bowl, thoroughly combine the following ingredients: salt, sugar, soy sauce, dark soy sauce, Sichuan peppercorn (optional), and rose cooking wine (optional). Set it aside
Slice the pork belly slap into 1.5-inch wide strips. The difference between Chinese bacon and western bacon is that we do a dehydration process. You could use a leaner cut but it will get tough and chewy as the moisture evaporates. The striation layers on the pork belly ensure the meat stays juicy.
Toss the pork belly with 1.5 cups (300 grams) of high alcohol content liquor thoroughly. Although most of the alcohol will evaporate during the fermentation, a small amount will react with the fatty acids and create esterification, which forms esters. That gives lots of flavor to the cured meat. If you skip the alcohol for religious reasons, the final flavor will be different but it will still taste delicious.
Transfer it to a different container and leave the excess alcohol behind. Marinade the pork with the sauce for 36 hours. Come back every 12 hours and give it another toss to ensure an even marinade.
36 hours later, poke on each pork strips by using a knife then tie them with kitchen twines.
Hang all the pork strips onto the oven rack and slide the rack into the oven. Place a big tray under and line it with tin foil to catch the drips. If your oven is not big enough to hang the meat, place the pork on the rack or cut your pork shorter instead.
Use the lowest temperature in your oven and dehydrate the pork for 15-30 hours or until the pork lost 30% of the weight. The temperature should be between 120-150 F (48-65C). If your oven's minimum temperature can not go down to that low, use something to prop the oven door and keep it slightly open so the inner temperature is lower.
When it is done, the pork texture is firm. The color is brown and shiny. It will become much shorter and you will see a lot of oil dripped down to the baking tray.
Wrap the pork with paper towels and put it in the fridge for 4 weeks to encourage fermentation. Do not wrap it with plastic bags. It needs to be uncovered or else it will trap moisture, and that causes spoilage.
After 4 weeks, put the pork in Ziploc bags or seal it in the vacuum bags and freeze it for future use. It will stay good for 8-12 months.
The most simple way to enjoy Lap Yok is to steam it then slice it into thin slices. Serve as a side dish. You can use Lap Yok to make a lot of traditional Chinese recipes, such as Clay pot Rice, Taro Root Cake, Cantonese turnip cake, XO Sauce, Cantonese fried rice.
Chinese Ribs and Noodles (One Pot Dinner)
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Pai Gu (排骨) and Mian (面) mean ribs and noodles. Men (焖) is the cooking method that I am excited to show you. The ribs are braising at the bottom, which lifts up the noodles so they can be steamed right above that. In the end, we will mix everything together, they will be really flavorful and delicious. This is a super easy dinner meal and serves a whole family.
INGREDIENTS
2 lbs. of pork ribs
1 tbsp of vegetable oil (
5 cloves of garlic
5-6 slices of ginger
1.5 tbsps. of sugar (Amazon Link -
1/4 cups of Chinese cooking wine (Amazon Link -
1/4 cups of soy sauce (Amazon Link -
1 tbsp of dark soy sauce (Amazon Link -
2 cups of hot water
1 star anise (Amazon Link -
1.5 tsps. of Sichuan peppercorn (Amazon Link -
1 cinnamon stick (Amazon Link -
2 bay leaves (Amazon Link -
A few red dried chilies, optional (Amazon Link -
1 lb of fresh noodles
8 oz of yard beans
Fresh red chili and cilantro as garnish
INSTRUCTIONS
Use a paper towel to grab the silver skin on the back of the ribs and rip it off.
Slice the ribs in between the bones into individual pieces.
Pre-heat a heavy-duty cookware until hot (recommend a clay pot or a dutch oven). Add cooking oil and brown the ribs until both sides are golden brown. This will take a few minutes on each side over high heat.
While pan frying the second side of the ribs, you can add garlic, ginger, and sugar. Let them cook with the ribs until fragrant. Mix until the sugar is melted.
Add Chinese cooking wine, soy sauce, and dark soy sauce. Pour in 2 cups of boiling hot water. Adjust the position of the ribs so they stay below the water.
Put the spices (star anise, Sichuan peppercorn, cinnamon stick, bay leaves, and red dry chilies) into a spice bag and add it to the clay pot. Simmer on low heat for 50 minutes or until the ribs are tender.
50 minutes later, check the liquid amount. It should be just a little bit below the ribs. Everybody’s stove and cookware is different. If you have too much liquid, crank up the heat to reduce it. If you have too little, add more hot water. Mine is perfect.
Add the yard beans. Loosen up the noodles and lightly place them into the clay pot. Do not pad it down. You want it to be airy and fluffy, which allows circulation and ensures even cooking. Put on the lid. Switch the heat to medium-low and let it cook for 5 minutes.
This is the “Men 焖” technique that I mentioned in the beginning. The noodles are not touching the braising liquid directly, they are lifted by the ribs and cooked by the steam. The texture is completely different than boiled noodles - pleasantly chewy and firm.
5 minutes later, give it a nice mix to combine the sauce with the noodles. Keep an eye on the sauce amount. When you see there is no more sauce at the bottom, turn off the heat. If you continue to cook, it will start to stick to the bottom. Add some red chilies and cilantro as garnish. Enjoy!