Spicy Porcini Broth
using 3 separate bowls, pour 1 cup each boiling water, over dried porcini mushrooms, aji panca chile and seaweed, soak for 15 minutes add to a large stock pot, thinly sliced fresh ginger, whole tellichery pepper corns and 2 bundles Pandan/Screw Pine leaves. Add the soaking liquid from mushrooms, chili and seaweed into the stock pot, straining the solids to keep the broth as clear as possible, add 2 cans chicken stock. Cook broth on the stove top on medium high heat to allow flavors to expand, keep hot until ready to use
Smokey Hoisin Pork Filling
¼ cup Hoisin Sauce
¼ cup honey
¼ cup premium soy sauce
2 tablespoons Maple Sugar
1 tablespoons rice wine
1 teaspoon Nira Chive
(can be found in any Asian Market in the produce section)
2 pinch Smoked Sea Salt
reconstituted Aji Panca Chile, chopped fine
reconstituted Dried Wild Porcini, chopped fine
reconstituted Dulse Seaweed
2 tablespoons vegetable oil
1 tablespoons white sesame seeds
Thinly shave pork add next 11 ingredients and 1 tablespoon vegetable oil, mix to incorporate
Finely chop reconstituted wild porcini mushrooms and aji panca chile, add to pork mixture. The reconstituted Dulse Seaweed, will be very soft and resemble a paste, add to pork and stir to combine
Add remaining tablespoon of vegetable oil to a large saute pan or Wok, toast sesame seeds until lightly brown, about 1-2 minutes, add pork and cook on medium high heat until all liquid is absorbed, remove meat from pan and cool on a cutting board.
Finely chop meat, refrigerate until ready to use
Glutinous Rice Balls
6 cups boiling water
1-½ cup glutinous rice flour
¼ cup boiling water
Heat 6 cups of water in a large stock pot on medium high heat, in a medium boil mix together 1 cup of rice flour with ¼ cup hot water, mix with a spoon until dough pulls away from the sides of the bowl, add more flour if the dough is too sticky, separate dough into two pieces, cover one piece with a damp towel, pinch off enough dough to roll into 1 inch size balls, rest the ball in palm of hand and pinch into a bowl, leaving the bottom of the ball thicker than the sides, repeat with remaining dough.
Fill bowl with pork mixture and work dough to cover the pork and roll into smooth balls, recipe will make about 10-12 balls. Cook rice balls in boiling water for 8-12 minutes, or until they begin to float, strain off excess water
Prepare soup bowls with garnish of chopped nira chive, red bell pepper and a few brown beech mushrooms.
Start a new tradition this Holiday Season and serve Tang Yuan to your family and friends and enjoy reunion with a shared meal and a pipping hot cup of tea.
Thank you Foodie Blogroll and Marx Foods
Love the blog Rebecka. I just wrote a delicious recipe with some wild mushrooms as well.handmeafork.blogspot.com
Hey Chris...happy I could help get your cooking gears turning! Thanks for your nice comments!Christo, You're really putting up a serious challenge with all your amazing entries for this challenge! Thanks Perry! Your dish looks amazing too!DAMN! Now how am I suppose to win this challenge with all of these creative and terrific recipes???
Perry P. Perkins
Wow, that looks so good! There are some amazing dishes in the Iron Foodie competition, but this is the one that made me want to jump in the car, RIGHT NOW, and go grocery shopping!We will be making this very soon!- Perrywww.burninloveblog.com
http://marxfood.com/marx-foods-iron-foodie-2010/Here's the link to vote for my signature dish! Also, please feel free to let all your readers know where to vote! This is a very tough competition with a lot of amazing chefs and recipes so I really need your support! Thank you♥
I could have sworn that I left a comment - oh well. This is such a unique and creative dish - I love the glutinous rice balls.
Now you've got my gears turning about the rice balls. I've eaten a lot of Mochi - I'm assuming that's the Japanese version of the same thing - but it has always been sweet, either filled with ice cream or like a candy. I haven't made it yet, but you've got me pondering the savory options. Thanks! Beautiful pic by the way. 🙂
Hah! Sorry Ann...I have a friend who's name is Mary Maynard...I had a temporary old age moment and got my names confused...;)
kf, I'm not sure how the Foodie Blogroll will conduct judging...I hope that they will post a comment today or tomorrow with all the participants and their recipes and then give us the guidelines for voting! I'll keep you posted!Mary, I'm on my way to check out your recipe! This is so much fun!!!
Awesome! I am posting mine today!!
Hi Rebecka, Just checking on the voting. It starts on 3rd Dec up to 15th, right? How many times can we vote? I'll be away from the 4th to the 8th! Wouldn't want to miss on the voting!
FOODalogue, I can't wait to see your dish! I'll be checking your blog for the post!Chef Mike, Thank you for the lovely compliment! I had a blast researching and making the dish!
Thoroughly impressed with the preparation of this dish, good luck in the contest!
Mmmm those stuffed rice balls look delicious. I have a similar flavor profile but totally different dish which I'll be posting later this week.
Jenn, Creating this dish was very exciting indeed! I feel like a mad scientist when I'm in the kitchen using new ingredients to make a dish. Thanks to you and Marx Foods for introducing me to so many lovely new gourmet goodies!no1dusibetta, I'm looking forward to reading the posts with all your new soup recipes! Presentation of any dish is challenging. I especially have trouble with brown foods. they always tend to be dingy and look like a pile of glop! Maybe one day when I finally get financial compensation for food blogging I'll be ablw to afford the right equipment and lighting.Biren, I would love to taste your family recipe of sweet tang yuan! I felt it very challenging to make the glutinous rice balls not ever having the opportunity of tasting an authentic recipe.kf, Pandan leaves are the BOMB! I loved the way my house smelled when they were cooking in the broth. What a fragrant and delicious plant. I think it would be yummy to add the flavor to rice.Maybe some day I'll get the opportunity to visit Malaysia during the tang yuan festival..♥
Wow, Rebecka, I'm really impressed! You are right, the tang yuan should be chewy and can be prepared either savoury or sweet.It has always been the sweet version with my family. The ginger brings out the flavour of the sugar and the addition of pandan leaves gives it a fragrant aroma. Over here in Malaysia, we love pandan leaves, now you know why! You did a great job with your signature dish! It looks amazing! The tang yuan festival will fall a few days before Christmas, this is perfect timing for your foodie challenge. Good luck to you and I'm actually feeling excited for you! Couldn't wait to vote! Happy Thanksgiving to you and your lovely family!
Bravo Rebecka! We have always had sweet tang yuan but your savory ones with the smoky hoisin pork looks really good. A very innovative and creative dish!
More food history lol.
I respect this dish simply because I too am in the process of creating soups. I've said in my blog that there are still some things for me to learn in the kitchen, mainly Presentation, I would venture to say aslo I can see myself delving into moor food history... love the research.
Jenn AKA The Leftover Queen
Wow, Rebecka, this is a very impressive dish. Looks like you had a lot of fun making it as well! Nice job with the challenge!