southeast east asia

When I first smelled the rich, slightly sweet aroma of the Black Garlic I received from The Spice House, I was instantly reminded of a rich beef dish my mother used to make. It had chunks of slowly braised, tender beef and luscious bundles of bean curd sheets, all enveloped in a dark, silky sauce, with hints of five-spice and soy sauce. While my mother didn't use Black Garlic, I felt that this umami-packed ingredient would enhance this flavorful and delicious dish quite well. Bean curd sheets are soybean-based “sticks” actually lifted from the surface of heated soy milk, and...

Twice-Cooked Pork with Bean Curd Sheets

(6-ounce size) dried bean curd sheets

Water

pork pork loin steaks

Sea salt

pepper

peanut oil

chicken stock

soy sauce

mirin

cane sugar

Chinese 5 Spice

Sichuan peppercorns

white pepper

(1/2-inch size) fresh ginger, peeled

Chili de Arbol peppers

mashed black garlic

Vegetable oil

unsalted butter

green onions, chopped,

Prepare bean curd sheets by carefully breaking into 4-6” segments. Soak in enough water to cover, from two to four hours, until sheets are re-hydrated and pliable.Season pork with salt and pepper to taste. In a large Dutch oven, heat oil over medium high heat. Brown pork evenly, turning as needed. Add chicken stock, soy sauce, mirin, sugar, five spice powder, peppercorns, pepper, ginger, chiles, and black garlic. Return to boil, reduce heat and simmer, covered, for 30 minutes.After 30 minutes, meat should be barely tender. Skim most of the fat from surface. Drain bean curd sheets. Add drained sheets to pot, turning gently to combine. Cover and continue to simmer gently until pork and bean curd sheets are tender, about 45 minutes to one hour. Do not overcook; sheets should still retain their shape and not be falling apart.Carefully drain and remove bean curd sheets and pork from pot to a platter. Strain cooking liquid, discarding solids (including bones). Defat cooking liquid if necessary, and return to pot. Simmer over medium heat until reduced slightly and thickened. Check seasonings.In a large nonstick skillet or pan, heat oil over medium high heat. Carefully add a single layer of pork and bean curd sheets to the pan. Scatter mushrooms around pan. Pan fry until browned on one side, then turn over. Be careful not to tear the bean curd sheets; they will release when browned. Repeat, adding more oil as needed, until pork and bean curd sheets are all pan fried and nicely browned, and mushrooms are cooked through. Remove all to a platter.To serve: Swirl butter into sauce just before serving. Stir until melted. Spoon sauce over pork and bean curd sheets; garnish with chopped green onions. Serve at once with rice and a fresh green vegetable.

This recipe by Wave chef Kristine Subido was used for the first Spice House/Wave cooking class. The three sauces of the title are the cooking broth and the two dipping sauces.

Hot Pot with Three Sauces

For the Broth:

chicken broth

water

garlic,

ginger root

cilantro

star anise

cinnamon

Meats and Vegetables for Dipping:

Eye of Round steak, thinly sliced

½ skinless, boneless chicken breast

tofu

rice vermicelli noodles (cooked)

mushrooms

napa cabbage leaves, quartered

carrot, thinly sliced

Sesame Dipping Sauce:

sesame seeds

rice vinegar

sesame oil

peanut butter

½ teaspoon peeled ginger, chopped

sugar

red pepper flakes

Garlic Dipping Sauce:

garlic

lemon juice

&lt;ol&gt;&lt;li&gt;Make a broth with the chicken broth, water, garlic, ginger, cilantro, star anise, and cinnamon.  Bring to a boil in a small pot.&lt;/li&gt;  &lt;li&gt;Dip the sliced meats and vegetables in the simmering broth one at a time or in small batches; chicken and beef should cook for 30 to 60 seconds.  Serve with the dipping sauces.&lt;/li&gt;&lt;/ol&gt;Sesame Dipping Sauce:Toast the sesame seeds and puree all ingredients in a food processor or blender.Garlic Dipping Sauce:Stir together all ingredients until the sugar is dissolved.

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Twice-Cooked Pork with Bean Curd Sh...

Hot Pot with Three Sauces

Top 2 southeast east asia recipes from across the web

The most viewed southeast east asia recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Twice-Cooked Pork with Bean Curd Sh...

Hot Pot with Three Sauces

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