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CATEGORY CUISINE TAG YIELD
Eggs, Grains, Meats Thai Dujour03 1 Servings

INGREDIENTS

3 c Thai sweet black rice
2 t Baking powder
8 oz Unsalted butter
27 oz Ha gow filling, recipe
follows
18 Corn husks
1/4 c Dried Chinese black
mushrooms
1/2 lb Finely diced shrimp
1/2 t Salt
1 1/2 t Sugar
1 Egg white, beaten
1 1/2 t Freshly grated ginger
1 T Dry white wine
2 T Corn starch
2 t Oyster sauce
1 t Soy sauce
1 1/2 t Sesame oil
1 1/2 t Peanut oil
1/4 c Finely chopped jicama
1/4 c Finely diced carrots
1 Bunc chopped scallions
1 pn White pepper
3/4 c Fermented black beans
1/4 c Garlic chopped
1/4 c Chinois mix, recipe follows
6 Black mussels
2 T Peanut oil
2 T Unsalted butter, plus 2
ounces to
finish dish
1 c Plum wine
1 c Mirin
3 c Chicken stock
2 T Red miso
1 T Hoisin sauce
2 T Garlic
2 T Ginger
1 T Scallions
1/2 t Crushed red chilis

INSTRUCTIONS

Grind the rice in a coffee grinder as fine as possible. Then soak in
warm water for 1 hour. Drain through cheesecloth and transfer to a
food processor, with a paddle attachment. Add baking powder and
butter; mixing until ingredients are incorporated and texture
resembles masa. For assembling each tamale, lay two moistened corn
husks on work surface creating a rectangle. Place 2 ounces of the  rice
masa, then 3 ounces ha gow filling, then 2 more ounces of the  rice
masa on top. Wrap and place in steamer. Steam approximately  50-60
minutes until rice is cooked.  Yield: 9 tamales  HA GOW FILLING:  Soak
mushrooms in hot water for 30 minutes. Remove stems and mince  caps.
Place shrimp in processor with salt, sugar, egg white, ginger,  wine,
cornstarch, oyster sauce, soy sauce, sesame oil and peanut oil.  Mix
thoroughly after each addition. Add mushrooms, jicama, carrot,  chopped
scallion and white pepper. Mix well.  Yield: 27 ounces  SZECHUAN BLACK
BEAN SAUCE:  Process black beans, garlic, and chinois roughly; then
saute with the  mussels in their shell in a little bit of peanut oil
and butter. Add  plum wine, mirin and reduce. Then add chicken stock,
miso and hoisin  and reduce. Remove mussels and puree the mixture. To
finish the  sauce, mount the 2 ounces of butter.  Yield: 4 cups
CHINOIS MIX:  Mix all ingredients.  Yield: 1/2 cup  Upon service, steam
the tamales to warm throughout for 10-12 minutes.  Place on a warm
plate and tear back the corn husks like ribbons and  fold them
decoratively at one end revealing the steamed tamales.  Ladle 2 ounces
of the sauce over the lower third. To garnish the  plate, very finely
julienne carrots, jicama, scallions and tri  colored bell peppers and
arrange decoratively at the end of the  tamale where the husks have
been folded back  Converted by MC_Buster.  Recipe by: CHEF DU JOUR
SHOW#DJ9247 - ROXSAND SCOCOS  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2919
Calories From Fat: 2292
Total Fat: 260g
Cholesterol: 856.5mg
Sodium: 5338.1mg
Potassium: 1963.2mg
Carbohydrates: 91.7g
Fiber: 6g
Sugar: 27.6g
Protein: 63.8g


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