SISHUIGUFANG: Dips Sauces and Preserves

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Minggu, 26 Juni 2022

Best VideosArugula Salad with Serrano Ham and Dried Tomatoes SISGUFANG

This arugula salad with Serrano ham is fresh, healthy and delicious. The paper-thin sliced Serrano ham with an aromatic taste or Italian Prosciutto if you prefer the milder taste, perfectly complements the peppery arugula salad with dried tomatoes. Other greens like romaine and curly endives are good choices too. The sophisticated salad gets the necessary zing with a basil pesto and makes a wonderful appetizer especially on hot summer days.

Best VideosRoasted Green Asparagus with Tomato-Almond Pesto SISGUFANG

A simple, delicious and healthy spring dish with green asparagus and fresh homemade tomato almond pesto, which is perfect to serve with pasta, eggs, seafood, steak, and chicken and it’s ready to enjoy in 20 minutes or less if you have some quality store-bought pesto ready. It's naturally gluten-free, dairy-free and keto-friendly.

600 g Cherry tomatoes
30 g Almonds, roasted
1 Garlic clove, minced
4 tbsp Olive oil
2 tbsp Red wine vinegar
1 tsp Paprika
A large pinch of cayenne pepper
Sea salt and freshly ground pepper
750 g Green asparagus, trimmed

Preheat oven to 220C/425F. Roast tomatoes on a rimmed baking sheet, turning once, until blistered and lightly charred, 15-20 minutes. Let cool slightly. Finely chop almonds in a food processor. Add garlic, 2 tablespoons of olive oil, red wine vinegar, paprika, cayenne, and half of roasted tomatoes. Pulse to a coarse pesto consistency. Season with salt and pepper.
Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer. Bake in the 220C/425F hot oven until just tender, 12-15 minutes depending on thickness.
Toss the roasted asparagus with the prepared pesto. Taste and season with salt and pepper if needed. Add the remaining tomatoes and transfer to a platter. You can also arrange the roasted asparagus and remaining tomatoes on a platter and spoon the pesto over. Garnish with some fresh herbs of your choice.

Sabtu, 14 Mei 2022

Best VideosCrispy Pork Belly with Basic Mole SISGUFANG

Earthy, intense and rich Mole (pronounced moh-leh) is most representative of Mexican cuisine. The word Mole derives from the language of the Aztecs, molli (or mulli), which just means “sauce,” Mole is generally a thick, dense sauce, ranging from red to green to black, and should never be runny. There are hundreds of variations of mole in Mexico, depending on where you are and the season.

This basic (not exactly authentic, but delicious all the same) mole sauce is made by toasting and combining some dried chillies (guajillo chillies, Kashmiri red chillies, ancho chillies) spices (cinnamon, anise, coriander, cayenne, cardamom), dark chocolate, herbs (oregano, thyme and cilantro), thickeners (old bread, nuts or/and seeds) and homemade broth. Serve it as a main course with savoury, rich, crunchy pork belly, melt-in-mouth pulled pork and juicy, tender chicken or spoon over tacos and enchiladas. Once you’ve made the sauce, you can use it for practically anything. Pork belly is a staple at our dinner table and paired with the rich, complex mole sauce is literally heaven on earth.

Pork Belly	Basic Mole
750 g-900 g Pork Belly 1 Star anise 1/2 tsp Coriander seeds 1/2 tsp Cumin seeds 1/2 tsp Black peppercorns 1/3 tsp Szechuan peppercorns, optional 10 cm / piece Ginger root, sliced 2 Garlic cloves Black salt to taste 1 L Water	8 Dried Kashmiri red chillies, , stemmed and seeded 10 Dried Guajillo chilies, stemmed and seeded 4 Dried ancho chiles, stemmed and seeded 150 g Unsalted roasted peanuts 30 g Pumpkin seeds 1 Hard roll, torn into smaller pieces 1/3 tsp Powdered cloves 1/3 tsp Cardamom powder 1/3 tsp Freshly milled black pepper 1 tsp Coriander powder 1 tsp Cumin powder 1/2 tsp Anise powder 1/2 tsp Cayenne pepper 1/2 tsp Cinnamon powder 3 tbsp Ghee, butter or lard 1 Shallot, diced 5 Garlic cloves, soaked in honey, crushed 50 g Raisins 1 tsp Dried thyme 1 tsp Dried oregano 1-3 tbsp Garlic-infused honey 70 g Dark chocolate, chopped Salted, roasted peanuts, crushed for garnish Cilantro, chopped for garnish

Pork Belly

Basic Mole

750 g-900 g Pork Belly
1 Star anise
1/2 tsp Coriander seeds
1/2 tsp Cumin seeds
1/2 tsp Black peppercorns
1/3 tsp Szechuan peppercorns, optional
10 cm / piece Ginger root, sliced
2 Garlic cloves
Black salt to taste
1 L Water

8 Dried Kashmiri red chillies, , stemmed and seeded
10 Dried Guajillo chilies, stemmed and seeded
4 Dried ancho chiles, stemmed and seeded
150 g Unsalted roasted peanuts
30 g Pumpkin seeds
1 Hard roll, torn into smaller pieces
1/3 tsp Powdered cloves
1/3 tsp Cardamom powder
1/3 tsp Freshly milled black pepper
1 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Anise powder
1/2 tsp Cayenne pepper
1/2 tsp Cinnamon powder
3 tbsp Ghee, butter or lard
1 Shallot, diced
5 Garlic cloves, soaked in honey, crushed
50 g Raisins
1 tsp Dried thyme
1 tsp Dried oregano
1-3 tbsp Garlic-infused honey
70 g Dark chocolate, chopped
Salted, roasted peanuts, crushed for garnish
Cilantro, chopped for garnish

Place the pork belly in your slow cooker, add in spices, and salt. Fill the slow cooker with water. Cook for 3-4 hours on high. The pork belly should be tender, soft, but not fallapart. Remove the pork belly to a tray or plate and cool completely. I usually leave it in the fridge, uncovered, overnight, so the skin dries up. Reserve the broth.
Poke lots of little holes on the pork belly and cut into 4 squares or any desired sized pieces. Season with more salt and pepper. Place them in the basket of your air fryer and cook for 15 minutes at 180C/350F. Increase the temperature to 200C/400F and cook for a further 3 minutes until the pork skin is golden, crispy and puffed up.
Preheat the oven to 200C/400F. Place all the dried chillies to the aluminum foil–lined baking tray and toast, turning once, until dark and fragrant, about 3 minutes. Place peanuts, pumpkin seeds, bread pieces, and spices in another tray and set it at the bottom of the oven.
Meanwhile, fill a medium saucepan with 500 ml of reserved broth. Set the saucepan over low heat. Transfer toasted chillies to the saucepan with broth. Remove another tray with peanuts, bread and spices and add all the ingredients to the saucepan too.
Heat the ghee, butter or lard in a skillet over medium-high heat. Add in chopped shallot and stirfry for a couple of minutes. Add in crushed garlic cloves and fry for just a few seconds. Stir in raisins and herbs. Transfer the whole mixture together with the honey to the saucepan too. Bring the mixture to a gentle boil and remove from heat. Purée the mixture using a stick blender to make a smooth thick mole.
Transfer the mole to a large skillet. Add in dark chocolate and enough of broth to allow the mixture to blend. Process until completely smooth.
Cook the mole sauce over low heat for 10 minutes until it thickens, stirring frequently. Add in more garlic honey and/or broth as needed.
Spoon some mole sauce on serving plates, arrange crispy pork belly over mole sauce and garnish with crushed peanuts and chopped cilantro.

Minggu, 08 Mei 2022

Best VideosWhite Asparagus with Sriracha Hollandaise SISGUFANG

Unlike the green variety, white asparagus must be peeled before cooking and the woody base should also be removed as it is too stringy and hard to chew. Peel and boil the white asparagus for this simple and yummy recipe, then serve those “White Gold” with an easy blender Hollandaise spiked with sriracha sauce. If you are in a hurry, simply serve them with melted butter.

Hollandaise sauce, one of the 5 French mother sauces (Béchamel, Velouté, Espagnole, Hollandaise, and Tomato), is an emulsion of egg yolk, melted butter, and lemon juice. Despite having “Holland” in its name, Hollandaise sauce was first born in France and was originally known as Sauce Isigny, named after Isigny-sur-Mer, a small town in Normandy famous for its butter and cream. When Normandy’s dairy production was shut down during World War I, the sauce was renamed “Hollandaise” to reflect the usage of imported Dutch butter.

	Sriracha Hollandaise
1 kg White asparagus, washed and A large pinch of salt A large pinch of sugar 1 tsp Butter 1 tbsp Parsley, chopped, for garnish 1 Small chilli pepper, cut into rings or chilli flakes, for garnish 1 Large heirloom tomato, thinly sliced, optional	113 g / 1 stick Butter 3 Large egg yolks 2 tbsp Lemon juice, freshly squeezed 1/3 tsp Cayenne pepper Sea salt to taste 2-3 tbsp Sriracha (or other chilli sauce, like Harissa or sambal oelek)

Bring a stockpot of water to a boil, add the salt, the sugar and the butter. Meanwhile peel the white asparagus and cut off the woody bottom ends.
Place the peeled white asparagus in the boiling water and cook for 12-15 minutes until al dente.
Melt the butter over a low flame until it begins to bubble. Remove from heat.
In a wide mouth mason jar, add egg yolks, lemon juice, cayenne pepper and sea salt. Blend the ingredients with your immersion blender while slowly adding the melted butter, a couple of tablespoons at a time, to the jar. Blend as you gradually add in butter, moving the immersion blender up and down. The sauce should thicken in just a minute or two.
Season the Hollandaise with sriracha or your favourite chilli sauce. Whisk until combined. Taste and add more sriracha if desired for more heat.
Drain the white asparagus and arrange on plates with spicy Hollandaise sauce on a bed of thinly sliced heirloom tomatoes if using, and garnish with chopped parsley and chilli rings.

Rabu, 20 April 2022

Best VideosWild Garlic Pesto Swirled Rolls SISGUFANG

These herbal rolls are swirled with a homemade wild garlic pesto and perfect for a picnic or for dipping into soup. They are super soft and an easy dinner roll recipe to make. If you love wild garlic and are a fan of pesto, you will enjoy this! Add an extra sprinkle of Parmigiano-Reggiano over the pesto if you want extra cheesy swirls and of course any kind of pesto would be great for this recipe.

Pesto Swirled Rolls	Wild Garlic Pesto
240 ml 3.5% Milk at room-temperature 60 g Butter 2 tbsp Coconut sugar 2 tsp Dried yeast 450 g All-purpose flour 2 Medium eggs at room-temperature 1/2 tsp Fine sea salt 1 tbsp Olive oil, for the mixing bowl and bundt pan 2 tbsp Chopped hazelnut, for the topping 1 Egg, lightly beanted, for brushing	100 g Wild garlic leaves 30 g Parmigiano-Reggiano, finely grated 1 clove Garlic, finely chopped 1/2 Lemon, zested and juiced 30 g Pine nuts , toasted 80 ml Extra-virgin olive oil Sea salt and pepper

Rinse and roughly chop the wild garlic leaves. Blitz the wild garlic leaves, grated Parmigiano-Reggiano, garlic, lemon zest and pine nuts to a rough paste in a food processor. Season, and with the motor running slowly, add in olive oil. Taste, season and add in lemon juice. Transfer the pesto to a clean jar and top with the extra olive oil. Will keep in the fridge for two weeks. You just need half of the pesto for the filling. Use the remaining to serve the buns or use it in other recipes.
In a saucepan, add milk, butter and coconut sugar. Melt over low-medium heat, stirring frequently until the butter is melted and sugar dissolved. Turn off the heat and set aside to cool until warm to touch. Brush an 11-inch / 28-cm bundt pan with olive oil.
In the bowl of your table mixer fitted with the dough-hook, add the warm milk mixture. Sprinkle the dried yeast on top, then add eggs, flour and salt. Stir on low speed until just combined, then increase the speed and mix until the dough begins to form a ball and pulls away from the sides of the bowl. The dough should be elastic, soft and stretchy.
Remove the dough and shape into a ball. Lightly grease the mixing bowl with a bit of olive oil. Return the dough ball inti the greased mixing bowl and cover loosely with cling wrap or a damp kitchen towel. Let rest for 45 minutes in a warm spot until it's almost double in size.
Once the dough has risen, punch it down with your fist and roll out the dough into an 20x12-inch / 50x30-cm rectangle. Spread half of the pesto filling out evenly over the dough, leaving a 1-inch / 2.5-cm border on sides. Beginning at the long side, tightly roll up the dough towards you and pinch the edges together to seal.
Cut the sealed roll into 12 equal portions. Place the rolls into the prepared bundt pan. Cover the pan again with a damp towel or cling wrap, and leave it in a warm place to rise for 30 minutes. Preheat the oven to 180C/350F.
Once the rolls have risen, brush the top with the beaten egg and sprinkle with chopped hazelnuts. Bake in the middle of hot oven for about 22-25 minutes until golden and cooked through. Cool on a wire rack for 5 minutes before removing from the pan and slicing. Serve it with the remaining pesto sauce if desired.

Senin, 14 Maret 2022

Best VideosDandelion Salad with Almond Dressing SISGUFANG

Dandelion, just like other dark leafy greens, is rich in so many vitamins (A, B, C and K), minerals (magnesium, potassium and phosphorus) and of course fiber - Inulin. Inulin is a type of dietary fiber that's believed to help promote the growth of good gut bacteria and to help lower cholesterol.

To balance and complement the earthy, tangy taste with a distinctive, bitter nature (similar to the taste of radicchio and endive) of this extremely nutritious and flavourful edible weed, it's best to pair dandelions with nuts/nut oils, cheese, beets, eggs, citrus and bacon. If you can't find the exact ingredients for the recipe, just be creative and give this delicious salad a try!

Almond Dressing	Salad
50 ml Almond cream (or coconut cream) 1 tbsp Almond butter 1 tbsp Freshly squeezed lemon juice 1 tbsp Tamari soya sauce 1 tsp Nutritional Yeast 2 tbsp Extra-virgin olive oil Sea salt and black pepper to taste	1 / 400 g Ripe but firm mango – peeled and cut into 3cm wedges 2 tbsp Peanut oil 150 - 200 g Dandelion, washed, drained and torn into bite-sized pieces 1 Green pointed pepper, sliced (Turkish Sivri Biber) 1 handful Cilantro, roughly chopped 3 tbsp Almond sticks, roasted 1 handful Pomegranate seeds

Heat a grill pan on high until hot. Brush both sides of mango wedges with peanut oil. Grill for 3 minutes on each side until nicely charred.
Meanwhile prepare the dressing for the salad. Except olive oil, place all the ingredients in a bowll and stir vigorously, then drizzle in the olive oil while stirring. As soon as the dressing becomes creamy and blended, season with freshly milled salt and pepper.
Place dandelion leaves, sliced pointed pepper, and cilantro in a large salad bowl. Drizzle dressing over greens, and toss to coat. Arrarnge some charred mango slices over the salad. Sprinkle the almond sticks, and pomegranate seeds over and serve immediately.

SISHUIGUFANG