Culinary Journeys-Fall 2019_All Things Stuffed Recipes

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CULINARY JOURNEYS All Things Stuffed Party! December 10, 2019



INSIDE Discover Asian recipes that showcase the diversity of Asia and the common practice of "stuffed" cooking!

Dec 2019 • Issue 01 • Volume 03


We are thankful to the following Asian Network at Yale leaders and members for organizing and conceptualizing this celebration of Asian culinary cultures. Also, we appreciate the chefs who share their talents and help us to learn and taste all things stuffed. Annie Lin Emily Chew Frances Osugi Vahn Phanthavong Naureen Rashid Jean Chang Christina Andriotis Bon Appetit!

Copyright Asian Network at Yale

VIETNAMESE SPRING ROLLS INGREDIENTS: Rice paper Thai basil Mint Shrimp Protein (chicken, tofu etc..) Cucumbers (slice in stripe) Carrots (slice in stripe) Rice noodle (optional) Bell pepper (slice no seed) Green onion (slice up) Whatever else you like (mixed salad etc..)

DIRECTIONS: Soak the rice paper in warm water until it bend (not too long) and spread it out and add all the ingredients and roll it up (don’t make it too big, otherwise it will pop out of the rice paper). For the sauce: Ingredients Hoisin sauce Peanut butter Soy sauce Lime juice or rice vinegar Sugar Water Chili pepper-optional if you like it hot Put it all together: In Saucepan combine all the ingredients (except lime juice or rice vinegar). Bring to warm until sugar is dissolved. After the sauce cool off, add either lime juice or rice vinegar; mixed well and taste for any seasoning. This dish is very popular in Southeast Asian due to the tropical climate and fresh ingredients. It is light and healthy and very little cooking time in front of stove. In a traditional gathering, this is a communion meal with families and friends. Enjoy! ANY Chef: Vahn Phanthavong




Filling: 1 tablespoon cooking oil 1 teaspoon minced garlic 1 cup thinly diced onions 1 pound cooked Chinese Roast pork, cut into small dices (about 1 and ½ cup of diced cooked Roast Pork) 1 tablespoons hoisin sauce 3 tablespoons Char Siu Sauce 1 tablespoon low-sodium soy sauce 1 1/2 teaspoons honey or 1 teaspoon of sugar ½ cup of water 1/4 teaspoon salt

Step 1 Make the Filling - Heat the oil in the Wok or Pan in medium high heat, stir fry onion and garlic for a minute, then turn the heat to medium low to stir fry diced roast pork to get flavor out. Add Char Siu Sauce, Hoisin Sauce, Soy Sauce and sugar to cook for 1-2 minutes. Then add water to simmer for a few minutes to use Corn Starch to thicken the roast pork filling. Remove the filling from the stove and place cooked filling in a bow to cool down in fridge while you are making the dough. Step 2 - To prepare dough, combine 1 cup warm water, sugar, and yeast in a large bowl; let stand 5 minutes. Step 3 - Lightly spoon flour into dry measuring cups; level with a knife. Add flour, oil, and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Step 4 - Punch dough down; let rest 5 minutes. Turn dough out onto a clean surface; knead in baking powder. Let dough rest 5 minutes. Step 5 - Divide dough into 10 equal portions, forming each into a ball. Working with one dough ball at a time (cover remaining dough balls to keep from drying), roll ball into a 5-inch circle. Place 1/4 cup filling in center of dough circle. Bring up sides to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling. Step 6 - Arrange 5 buns seam side down, 1 inch apart, in each tier of a 2tiered bamboo steamer. Stack tiers; cover with lid. Step 7 - Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until puffed and set. Cool 10 minutes before serving.

Dough: 1 cup warm water 3 tablespoons sugar 1 package dry yeast (about 2 1/4 teaspoons) 3 1/4 cups all-purpose flour (about 14 2/3 ounces) 3 tablespoons canola oil 1/4 teaspoon salt 1 1/2 teaspoons baking powder

ANY Chef: Jean Chang



1. Heat approximately 1 ½ tablespoons of cooking oil in a medium saucepan over medium heat until simmering. Add chopped onions and 3 packages of Pepperidge Farm Frozen cook, stirring occasionally, until lightly softened. Add ground beef. Stir in 1 tsp ginger paste, ½ tsp garlic paste, 1 tsp salt, and 3 tsp “Keema Shaan Puff Pastry Sheets Masala”. Cook, stirring frequently, until the meat is coated in the spice 2 lbs. ground beef mixture and cooked through. Gently combine the peas into the meat. Mix in chopped cilantro. Once done cooking, transfer filling to a bowl and let 1 bag of frozen green peas, defrosted it cool.

2 small onions, finely chopped 2. Remove the puff pastry sheets from the refrigerator only when ready Fresh cilantro, finely chopped to stuff because they are easier to work with when cold. 2 eggs, beaten Cooking oil 3. Cut each puff pastry sheet into rectangles, approximately 6 rectangles per sheet. 1 tsp ginger paste ½ tsp garlic paste 4. Add about 1-2 tablespoons of filling to each rectangle. Fold each rectangle over and crimp the edges with a fork. 1 tsp salt 3 tsp “Keema Shaan Masala” (can find at 5. Place the pastries on baking sheets lined with aluminum foil. your local South Asian store) ANY Chef: Naureen Rashid

6. Beat two eggs in a separate bowl. Brush the top of each pastry with the egg wash to give the pastries a golden-brown color when baked. 7. Bake at 400°F for 25 minutes, or until golden-brown. 8. Remove the pastries from the oven and let them cool slightly before serving. 9. Serve with your favorite sauce. 10. Enjoy!

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