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‘Chinese Cooking’ Category

  1. Gemüserolle auf vegetarische Art – Vegetarian-style mixed vegetable roll.

    December 17, 2012 by ThePieMan

    In recent times I’ve had pretty good success with my “Piebase” [a shortcrust style pastry typically used in Australian-style handheld savoury pies) so much so that making it is no longer a chore – I enjoy the process and the results. Now, I’m experimenting with grinding my own flour. This means my piebase is morphing into a wholemeal pastry, but at present I’m still wrestling with grit that is noticeable to the tooth. If I can get this sorted, I’ll be very happy.

    Meanwhile, I was thinking about my pietops and sausage roll pastry – a puff or rough puf pastry. Now, it was mentioned to me, by a great bvaker in Tasmania, that I could take ordinary piebase and use it as the détrompé for making rough puff pastry, but like usual I forgot that little detail in the mass of many things happening at the time.

    However, today I was researching vegetarian dishes, in particular Indian and Turkish as some of the vegetarians in my German language class are vegetarian, Indian or Turkish. I came across a great website that had a listing for Puff Borek, a Turkish style vegetarian sausage roll, so to speak and reading through the recipe details reminded me of what I’d been earlier told, so… having some leftover piebase in the fridge, I pilled it out and followed the details for Puff Borek Pastry. Two turns later, some chilling and filling with an ad hoc vegetarian filling, and here’s how the pastry looked, out of the oven.

    The layered structure is clearly visible. Looking good so far, but what about the crispness, lightness, flakiness? Cutting it open and I couldn’t be more happy.

    Basically, what I did was pass the piebase through my dough sheeter until it was about 1 mm thick. I then took melted margarine and laid down a coating on a section of pastry, folded the pastry over itself and repeated the process. This produced three layers of dough with two layers of fat in between. I then butter half od the top of the dough and folded it over itself again. The edges were sealed and the pastry wrapped and placed into the fridge. Turn One Complete (6 layers of dough, 5 of fat). I repeated this process a second time (36 layers … ) and after chilling, rolled the pastry out to 3mm thick, filled it and then baked low in the oven at 250C for 25min.

    “Very Happy” with the results. Not hard to do, takes a bit of time, but in the intervals I was able to make the filling, drink tea and do other things. No Problem. This is very easy pastry making at its best. Love it!


  2. Free Cook Booklet

    September 27, 2012 by ThePieMan

    Hi folks, just a quick update.

    What do you do when you’re not doing anything?

    Write a cookbook!

    I’ve been chasing the holy grail of Hunan Cuisine for some time now, and I think I’ve finally got it after a 12 year odyssey.

    Chángshā Kǒuwèixiā (长沙口味虾) is a spicy, fiery street food dish of, cooked on the spot, freshwater crayfish which is fantastic with beer on a sultry summer evening spent with friends.

    The booklet is freely available for download, no questions asked, not signups, not trackbacks, etc. Feel free to grab yourself a copy, try it out and let me know, over on our Facebook Page, what you think.

    regards,

    Tsc Tempest

    Download Free Ebook Now – (hosted by tsctempest.com – they handle all our photography)


  3. What’s Your Idea of a Chinese Banquet

    September 25, 2011 by Villa Tempest

    Recently, we’ve been reviewing our time in China and some of the many, many dishes we enjoyed. By doing this we’ve managed to nail down a set of dishes we believe encompasses our experiences and would make the Number One’s list.

    This of course begs the question, what dishes would make it onto your, all time favourites, Chinese Banquet Menu?

    This is our choice of an all time favourite Chinese Banquet

    Starter

    Kouweisha, 口味虾 & Liang Bang Huanggua, 凉拌黄瓜 or Chuan La Huanggua, 麻辣黄瓜

    Changsha-style Spicy Freshwater Crayfish, and

    Cucumber Salad or Spicy Sichuan Cucumber

    Main

    1. Ma Po Dou Fu, 麻婆豆腐

    Mapo Tofu

    2. Muer Chao Jidan, 木耳炒鸡蛋

    Stir fried Woodear Fungus and Egg

    3. La Baicai

    Spicy Cabbage

    4. Qing Cong Rong Xilanhua, 青葱西兰花

    Shallots,青葱 (instead of garlic, 蒜茸) sauteed with Broccoli

    5. Qing Jiao Niurou Si, 青椒牛肉丝

    Stir Fried Beef and Green Pepper

    6. Qing Zheng Gui Yu, 清蒸桂鱼

    Steamed Mandarin Fish

    Soup

    Xi hong shi Ji dan Tang, 西红柿鸡蛋汤

    Tomato and Egg Soup

    Palate Cleanser

    Hami Gua, 哈密瓜 or Seasonal Fruits

    …And that’s the latest news from Villa Tempest.