Deswegen hab ich mich angemeldet und mache diesen Monat zum ersten Mal mit. :)
Direkt zu meinem Start gibt es aber schon eine Ausnahme. Der Teilnehmer, der diesen Monat das Rezept für die Köche stellen sollte, konnte kurzfristig nicht, daher konnte man sich stattdessen ein Rezept aus den vergangenen Herausforderungen aussuchen. Da fiel die Wahl ganz schön schwer, denn es gibt unzählige Rezepte aus denen man wählen kann. nach langem hin und her und nachdem ich meine Entscheidung ca. 10 mal geändert habe, hab ich mich für ein chinesisches Rezept entscheiden: Moo Shu.
Ich habe versucht mich so weit wie möglich an das Original Rezept zu halten. Lediglich die Bambussprossen und die Pilze habe ich bei der Füllung weggelassen. Stattdessen hab ich etwas Paprika dazugegeben und mehr Chinakohl verwendet. Da es sich bei The Daring Kitchen um eine englischsprachige Seite handelt, ist das Rezept auf Englisch. Zur Verfügung gestellt wurde das Rezept von Shelly.
Uns hat es sehr gut geschmeckt und mein Mann wünscht sich eine Wiederholung. Ich habe nur 8 Pfannkuchen gemacht, aber die ganze Menge des Schweinefleisches. Die Reste haben wir am nächsten Tag mit Reis gegessen, was auch sehr lecker war.
In a "celebration" of past Daring Cooks and Daring Bakers challenges, Lisa challenged all of us to search through the Daring Kitchen archives and pick any one we'd like! The REAL challenge was picking which delicious recipe(s) to try!
Thin Pancakes:
Makes 24-30 pancakes
Preparation time: about 10 minutes plus 30 minutes' standing time
Cooking time: 45-50 minutes
Ingredients
4 cups (960 ml) (560 gm) (19¾ oz) all-purpose flour
4 cups (960 ml) (560 gm) (19¾ oz) all-purpose flour
About 1½ cup (300ml) (10 fl oz) boiling water
1 teaspoon (5 ml) vegetable oil
Dry flour for dusting
1 teaspoon (5 ml) vegetable oil
Dry flour for dusting
Directions:
1. Sift the flour into a mixing bowl. Gently pour in the water, stirring as
you pour, then stir in the oil. Knead the mixture into a soft but firm dough.
If your dough is dry, add more water, one tablespoon at a time, to reach the
right consistency. Cover with a damp towel and let stand forabout 30 minutes.
2. Lightly dust the surface of a worktop with dry flour. Knead the dough
for 6-8 minutes or until smooth, then divide into 3 equal portions. Roll out
each portion into a long sausage and
cut each sausage into 8-10 pieces. Keep the dough that you are not actively
working with covered with a lightly damp dish cloth to keep it from drying out.
3. Roll each piece into a ball, then, using the palm of your hand, press
each piece into a flat
pancake. Dust the worktop with more dry flour. Flatten each pancake into a
6 to 8 inch (15 cm to 20 cm) circle with a rolling pin, rolling gently on both
sides.
4. Place an un-greased frying pan over high heat. Once the pan is hot,
lower the heat to low and place the pancakes, one at a time, in the pan. Remove
when little light-brown spots appear on the underside. Cover with a damp cloth
until ready to serve.
Moo Shu
Pork:
Serves 4
Preparation time: 25-30 minutes
Cooking time: 6-8 minutes
Ingredients
2/3 cup (1 oz) (30 gm) Dried black fungus ('wood ears')
½ lb (450 gm) pork loin or butt
¾ cup (3½ oz) (100 gm) bamboo shoots, thinly cut
3 cups (6 oz) (170 gm) Chinese cabbage (Napa cabbage), thinly cut
3 large eggs
1 teaspoon (5 ml) (6 gm) salt
4 tablespoons (60 ml) vegetable oil
2 scallions
1 tablespoon (15 ml) light soy sauce
2 teaspoons (10 ml) rice wine
A few drops sesame oil
12 thin pancakes to serve
Directions:
1. Soak the fungus in warm water for 10-15 minutes, rinse and drain. Discard any hard stalks, then thinly shred.
2. Thinly cut the pork, bamboo shoots and Chinese cabbage into matchstick-sized shreds.
3. Lightly beat the eggs with a pinch of salt.
Directions:
1. Soak the fungus in warm water for 10-15 minutes, rinse and drain. Discard any hard stalks, then thinly shred.
2. Thinly cut the pork, bamboo shoots and Chinese cabbage into matchstick-sized shreds.
3. Lightly beat the eggs with a pinch of salt.
4. Heat about 1 tablespoon (15 ml) oil in a preheated wok and scramble the
eggs until set, but not too hard. Remove and keep to one side.
5. Heat the remaining oil. Stir-fry the shredded pork for about 1 minute or until the color changes. Add the fungus, bamboo shoots, Chinese cabbage and scallions. Stir-fry for about 2-3 minutes, then add the remaining salt, soy sauce and wine. Blend well and continue stirring for another 2 minutes. Add the scrambled eggs, stirring to break them into small bits. Add the sesame oil and blend well.
6. To serve: place about 2 tablespoons (30 ml) of hot Moo Shu in the center of a warm pancake, rolling it into a parcel with the bottom end turned up to prevent the contents from falling out. Eat with your fingers.
(See Final Preparation and Serving section below for more complete details.)
5. Heat the remaining oil. Stir-fry the shredded pork for about 1 minute or until the color changes. Add the fungus, bamboo shoots, Chinese cabbage and scallions. Stir-fry for about 2-3 minutes, then add the remaining salt, soy sauce and wine. Blend well and continue stirring for another 2 minutes. Add the scrambled eggs, stirring to break them into small bits. Add the sesame oil and blend well.
6. To serve: place about 2 tablespoons (30 ml) of hot Moo Shu in the center of a warm pancake, rolling it into a parcel with the bottom end turned up to prevent the contents from falling out. Eat with your fingers.
(See Final Preparation and Serving section below for more complete details.)
Hoisin
Sauce:
(source: http://recipes.epicurean.com/recipe/13249/hoisin-sauce.html)
While most restaurants, or at least those at which I have ordered the dish, serve this with plum sauce, none of the cook books or online recipes that I have seen have referred to that as being traditional.
Most that reference serving it with a sauce call for it to be served with hoisin sauce.
(source: http://recipes.epicurean.com/recipe/13249/hoisin-sauce.html)
While most restaurants, or at least those at which I have ordered the dish, serve this with plum sauce, none of the cook books or online recipes that I have seen have referred to that as being traditional.
Most that reference serving it with a sauce call for it to be served with hoisin sauce.
Ingredients
4 tablespoons (60 ml) soy sauce
2 tablespoons (30 ml) peanut butter OR black bean paste
1 tablespoon (15 ml) honey OR molasses
2 teaspoons (10ml) white vinegar
1/8 teaspoon (⅔ml) garlic powder
2 teaspoons (10 ml) sesame seed oil
20 drops (¼ teaspoon) Chinese style hot sauce (optional, depending on how hot you want your hoisinsauce)
1/8 teaspoon (⅔ml) black pepper
Directions:
4 tablespoons (60 ml) soy sauce
2 tablespoons (30 ml) peanut butter OR black bean paste
1 tablespoon (15 ml) honey OR molasses
2 teaspoons (10ml) white vinegar
1/8 teaspoon (⅔ml) garlic powder
2 teaspoons (10 ml) sesame seed oil
20 drops (¼ teaspoon) Chinese style hot sauce (optional, depending on how hot you want your hoisinsauce)
1/8 teaspoon (⅔ml) black pepper
Directions:
Simply mix all of the ingredients together by hand using a sturdy spoon.
At first it does not appear like it will mix, but keep at it just a bit
longer and your sauce will come together.
Final
Preparation and Serving:
Each of the three components that comprise the complete Moo Shu dish are
served separately, and the diner prepares each serving on his or her own plate.
Most restaurants provide four pancakes, a serving of Moo Shu and a small dish
of hoisin sauce as a single serving. To prepare each pancake for eating, the
following is the most common process: a small amount of hoisin sauce is spread
onto the pancake, on top of which a spoonful of the stir-fry is placed. In
order to prevent (or, realistically, minimize) the filling from spilling out
while eating, the bottom of the pancake is folded up, then the pancake is
rolled, similarly to a soft taco. Once rolled, the prepared pancake is eaten
immediately.
