We figured we better hit some of these again pretty soon to solidify our techniques. And it turned out to be a good thing we did, because we still need some work on a few.
Our Dim Sum menu consisted of:
- Red stewed eggs
- Roast pork loin (which Mad Kitchen Scientist and The Executive Committee prepared in advance)
- Sichuan eggplant
- Momofuku-style pork buns (with two different pork belly preparations to fill them)
- Salt and pepper squid (that ended up being salt and pepper octopus, because I bought the wrong cephalopods at the fish market)
- Potstickers (shrimp, veg, and pork)
- Shao mai (shrimp, veg, and pork)
- Rambutan for dessert
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| I think the rambutan look kind of like sea urchins. |
Following The Pathological Entertainer's lead, we did this in three major courses: eggs, pork loin, and eggplant; buns and octopus; dumplings.
As I mentioned, the pork loin arrived ready to eat, so our first course prep was fairly simple: red stewed eggs and the eggplant (provided by a volunteer plant in The Executive Committee's garden).
Red stewing is a simple technique. For eggs, you hard boil them, peel them, and them simmer them in enough liquid to cover in roughly the following proportions
1/3 c. soy sauce
1 1/2 c. water
1 Tbsp. red wine vinegar
1 Tbsp. dry sherry (or, in our case, shaoxing wine)
Seasonings (in our case, a little sugar, star anise, pink and white pepper corns, quite a bit of sliced ginger)
How long? A while. Once the eggs color up, take one out to taste. If you like it, you're done. If not, let them simmer a while longer. (Oh - and save the liquid when you take the eggs out, because you can use it again.)
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| Red stewed eggs, stewing |
For the Sichuan eggplant, Mad Kitchen Scientist sauted the chopped eggplant with appropriate seasonings (garlic, ginger, jalapeños), then sauted ground pork, them combined them with a "combo of Chinese flavors" sauce (I know soy and vinegar went into it, but I'm not sure what else he grabbed - hot bean paste is traditional, sherry or shaoxing wine can go in, chili sauce works, too, as does sesame oil - it's up to you how you like it flavored and how spicy you want it), then cooked it down and topped it with a blizzard of chopped scallions before serving.
Then it was on to the buns. Momofuku-style pork buns are like little steamed bun tacos, rather than being a solid bun with the pork completely encased inside, so the buns and the pork are cooked separately and then combined before eating.
The buns are a yeast dough that has multiple types of leavening (yeast, baking soda, and baking powder), and quite a bit of fat (milk powder or, as we did it, milk and rendered bacon fat), so it's lovely to work with.
We pretty much followed the bun recipe as written, other than when it came time to roll the buns out, rather than painting the middle with plain vegetable oil, I used sesame oil for more flavor. Warning: it makes A LOT. We had 50 total before one of our cats got bored waiting for her dinner and swatted a few off the tray where they were rising to play with/attract our attention (she is DEFINITELY the cat who is willing to be naughty to get attention).
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| Rising |
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| Into the steamer |
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| Out of the steamer |
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| Woks of Life pork belly (sorry about the steamy-ness) |
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| Food 52 pork belly (as I said, starting it at 450 was too hot) |
Salt and pepper squid is a favorite dim sum dish of mine. Actually, I pretty much love anything with tentacles. Unfortunately, at the fish market, I wasn't paying close enough attention, and got small octopus rather than squid. They tasted just fine, and we were able to use the same prep method, but they were a little less tender than the squid would have been.
It's a pretty simple technique: rinse, drain, chop, and marinate your tentacles (we used a combo of sesame oil and more shaoxing wine). Dredge in a combo of regular wheat flour, semolina flour, corn meal, salt, and white pepper. Deep fry. Drain. Sprinkle while hot with more salt and pepper. Stir fry with garlic, ginger, and jalapeños. YUM.
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| TENTACLES! |
For potstickers, you fill your wrappers (not too full), seal them, sear them in as little oil as possible, then finish them with a short steam. In the first round - the shrimp - we added a little too much water to pan for the final steam, and they sort of fell apart on us. The pork and mushroom were more successful. But we did notice that the wrappers we had purchased seemed to be on the thin side.
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| Shrimp - see how the ones at the bottom are kind of falling apart? |
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| Mushroom - more successful |
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| Pork - also more successful |
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| Looks good, but don't be deceived |
Yeah, those thin wrappers completely stuck to each other. We ended up with a solid mass shao mai cake. A shao make, if you will.
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| Oops. |
To drink, Chef Spouse made us Mai Tais with his latest bar ingredient addition: velvet falernum. We also made a round of ponzu-based drinks: gimlets and last words, where we replaced half the fresh lime juice with ponzu. The last words were good, but the gimlets were outstanding. I think the green chartreuse kind of muted the ponzu, where it really shone in the simpler drink.
As Mad Kitchen Scientist pointed out, this is the second time we've been defeated by Asian cuisine (remember our disastrous attempt to make our own rice paper?), which clearly means another lab is in order.
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