PEANUT SLABS RECIPES

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SESAME BALLS RECIPE | EPICURIOUS



Sesame Balls Recipe | Epicurious image

When we were children, we adored zeen doy(sesame balls). The dough is fried until golden brown so it is both crisp and chewy from the glutinous rice flour. It is eaten year-round, but especially for New Year's and for birthday celebrations. As the dough fries, it expands, so the Chinese believe if you eat Sesame Balls your fortunes will expand similarly.

Provided by Grace Young

Yield Makes 24 sesame balls

Number Of Ingredients 5

2 1/2 slabs brown candy (_peen tong),_chopped
3 cups glutinous rice flour
1 cup Sweetened Red Bean Paste , store-bought or homemade
1/3 cup white sesame seeds
2 quarts vegetable oil

Steps:

  • Dissolve the brown candy in 1 cup of boiling water and set aside to cool overnight.
  • Place the rice flour in a large bowl. Make a well and add candy water all at once. Stir until the water is incorporated; the dough will be smooth but slightly sticky.
  • Dust hands lightly with rice flour and roll dough into a thick rope. Cut the rope into 24 equal pieces, roll each piece into a ball and flatten to make a 2 1/2-inch round.
  • Using the thumbs and index fingers from both hands, pleat the edge of the dough to form a cup. Place one index finger into the cup and gently press the dough into the opposite palm on all sides of the cup to create a smooth, even surface and to make the dough even thinner.
  • Add a scant 1 teaspoon of the red bean paste mixture. Gently pack the filling down. Gather the edges of the dough over the filling and, again, pleat until the hole is about 1/2 inch in diameter. Squeeze together the dough, pressing to seal the dough securely. Roll between palms to form a ball. Continue filling the remainder of the dough. Place a sheet of waxed paper on the counter and sprinkle with the sesame seeds. Roll and press the outside of each ball in the sesame seeds.
  • In a 8-inch wide, 5-inch deep pot, heat vegetable oil over medium-high heat until hot but not smoking, about 330 degrees on a deep-fat thermometer. Carefully add 6 sesame balls at a time, and cook over medium heat until golden, 6 to 7 minutes. As the balls float to the surface, begin to press them gently with the back of a metal spatula against the sides of the pot. The balls will expand as they are gently rotated and pressed. Increase the heat to medium-high and fry until golden brown, about 2 minutes. Place on a plate lined with several thicknesses of paper towels. Repeat with remaining sesame balls. Set aside oil to cool before discarding. Serve immediately.

CHA SIU RECIPE (CHINESE BBQ PORK) | KITCHN



Cha Siu Recipe (Chinese BBQ Pork) | Kitchn image

In this classic Chinese dish, a boneless pork roast is cooked in a sweet and savory glaze until tender.

Provided by Christine Gallary

Categories     Main dish    Dinner    Meat dish

Total Time 4800S

Prep Time 1200S

Cook Time 3600S

Yield 8

Number Of Ingredients 13

1 (about 3-pound) boneless pork shoulder or pork butt roast
2 teaspoons kosher salt
2 cloves garlic
1 cube Chinese red fermented bean curd (optional, not spicy fermented bean curd)
1/4 cup packed light brown sugar
1/4 cup hoisin sauce, preferably Lee Kum Kee or Koo Chun
1/4 cup oyster sauce, preferably Lee Kum Kee
4 tablespoons honey, divided
1 tablespoon Shaoxing wine or dry sherry
1 teaspoon Chinese 5-spice powder
1/2 teaspoon red liquid food coloring, or 3 drops red gel food coloring (optional)
2 cups water
Cooking spray

Steps:

  • Cut 1 (about 3-pound) boneless pork shoulder roast lengthwise into 1-inch thick slabs (do not trim off any fat). Pierce the slabs all over with a fork at about 1/2-inch intervals, poking all the way through. Season the pork all over with 2 teaspoons kosher salt. Place in a large plastic ziptop bag and set aside to let the salt absorb into the pork while you make the marinade.
  • Finely chop 2 garlic cloves. Place in a medium bowl, crumble 1 cube Chinese red fermented bean curd on top if using, and smash into the garlic with a fork. Add 1/4 cup packed light brown sugar, 1/4 cup hoisin sauce, 1/4 cup oyster sauce, 2 tablespoons of the honey, 1 tablespoon Shaoxing wine, 1 teaspoon 5-spice powder, and 1/2 teaspoon red liquid food coloring or 3 drops red gel food coloring if using. Stir until combined.
  • Transfer 1/4 cup of the marinade to a small bowl. Add the remaining 2 tablespoons honey and stir to combine to make the glaze.
  • Pour the remaining marinade into the bag of pork and flip each slab of pork to coat evenly in the marinade. Press the air out of the bag and seal. Marinate in the refrigerator for at least 8 or up to 24 hours, flipping the bag a few times if you can. Cover the glaze and refrigerate while the pork is marinating.
  • Arrange a rack in the middle of the oven and heat the oven to 425ºF. Meanwhile, let the pork and glaze sit on the counter while the oven is heating. Line a rimmed baking sheet with two overlapping sheets of aluminum foil to cover the bottom and go up all four sides. Pour 2 cups water into the baking sheet. Coat a wire rack with cooking spray and fit onto the baking sheet.
  • Remove the pork from the bag and place in a single layer on the rack, spacing them evenly apart; discard the bag of marinade. Transfer the baking sheet into the oven. Roast for 1 hour, brushing the pork all over with a thin layer of glaze and flipping the slabs every 15 minutes. The cha siu should be tender, charred at the edges, and have an internal temperature of at least 155ºF in the thickest part (higher is fine). If it starts to char too much before the roasting time is up, tent loosely with foil. If it is not charred enough, broil as needed after 1 hour roasting time, checking every minute or so.
  • Let the cha siu rest on the rack for 10 minutes. Transfer to a cutting board and cut crosswise into 1/3-inch thick slices (if the slabs are very wide, halve lengthwise before slicing). If not serving all the pork immediately, only slice what you will be eating and leave the remainder unsliced to keep it from drying out.

Nutrition Facts : SaturatedFatContent 6.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 21.8 g, SugarContent 17.7 g, ServingSize Serves 8, ProteinContent 26.3 g, FatContent 21.3 g, Calories 384 cal, SodiumContent 724.0 mg, FiberContent 0.7 g, CholesterolContent 0 mg

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