INGREDIENTS

INSTRUCTIONS

HA GOW FILLING
SZECHUAN BLACK BEAN SAUCE
CHINOIS MIX
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.

A Message from our Provider:

“When I grow up, I want to be like Jesus.”