Buta Kabuni (Pork Belly & Turnips)

Buta Kabuni (Pork Belly & Turnips)

Recipe source : Adapted from  Marc Matsumoto's No Recipes


I used sengkuang as the closest alternative to turnips to make this Japanese dish. The rich aroma from the meat, turnips and the sauces wafted through my kitchen as they simmered in the pot. The cooking smelled so delicious that my salivary glands worked overtime, anticipating the great feast to come. 

We were not disappointed. The pork belly tasted wonderful, infused by the rich gravy from mirin and sake. The turnips were sweet and slightly crunchy and were infused by the rich gravy and sauces.

I really love the gravy which was so richly flavoured. In fact I like the gravy more than the meat itself! This is a wonderful Japanese dish!

Ingredients

2 tbsp niboshi or anchovies
1 inch piece of ginger, sliced into 1/4 inch thick
6 cloves garlic, crushed             ( original recipe used 2 cloves )
1 Chinese rice bowl water         ( original recipe used 1 cup )
1/4 cup mirin
1 tbsp sugar
2 tbsp sake
1 tbsp soy sauce
1 tsp salt

600g pork belly                       ( original recipe used 1 lb )
2 small turnips, peeled and cut into thick pieces  

 

 

Instructions

1.  Cut pork belly into slices of 1 cm thick. ( original recipe instructed to cut the pork belly into thick chunks of 1 inch thick )
2.  Wrap anchovies in a piece of cheesecloth and tie to make a satchel.
3.  Add satchel along with ginger, garlic, water, mirin, sugar, salt, sake and soy sauce into a medium-sized pot.
4.  Heat pot over high heat until it comes to a boil, turn down heat to low and simmer for 15 minutes.
5.  Remove satchel of anchovies. Add in pork belly and cook for 15 minutes. 
6.  Add in turnips and cook until the turnips are tender, about 15 minutes.

Note :  

1) Original recipe simmered the thickly-cut  pork belly for 2 hours before adding turnips and cook for a further 30 minutes until the pork belly and turnips are tender. 
2) For my dish, I cut the pork belly into 1 cm slices, therefore cooking time was reduced to only 15 minutes before adding turnips to simmer for another 15 minutes. 
3) This is because I prefer some bite to the pork belly and I prefer the turnips to be slightly crunchy instead of tender. 

I am submitting this post to Asian Food Fest  #1 Oct 2013 : Japan

hosted by Alan from Travelling-Foodies

 

Turnip With Prawn & Carrot Dumpling 虾仁沙葛萝卜粿

  Turnip With Prawn & Carrot Dumpling 虾仁沙葛萝卜粿

Recipe source :  Cookbook ~ Authentic Chinese Dumpling published by Famous Cuisine Publisher Sdn Bhd

I was at the MPH Bookstore at the Mid-valley Mega Mall when I came across this cookbook titled "Authentic Chinese Dumpling". I grabbed it immediately and made a bee-line to the cashier's counter to pay for it. There are so many mouth-watering dumplings inside this cookbook. I am so happy with it. It's almost as if I have found some treasures! I just can't wait to try my hands at all the wonderful looking dumplings!

Today I am trying out - turnip or yam bean with prawn and carrot dumpling. It fascinates me to see the tiny carrot shreds sprinkled across the translucent dumpling skin. It's beautiful !. And its very tasty too!

Skin Ingredients

150g wheat starch ( Tang mein fun in Cantonese- 澄面粉)
50g tapioca flour
40g carrot  (shredded )
320ml boiling water

Filling

400g turnip or yam bean ( peeled, shredded )
150g prawns ( shelled, diced )
3 shallots ( chopped )
1 stalk spring onion ( diced )
100ml water
2 tbsp cooking oil

Seasoning

1 tbsp oyster sauce
1/2 tsp salt
1/2 tsp sugar
1/4 tsp sesame oil
1/2 tsp pepper

Spring onion, shredded carrot and turnip or yam bean

Instructions to cook the filling

1.  Heat 2 tbsp cooking oil. Saute chopped shallots over low heat until fragrant.
2.  Add prawns and stir-fry for 2 minutes.
3.  Add shredded turnip or yam bean and toss it for about 5 minutes.
4.  Add in water and the seasonings.
5.  Bring to a boil over high heat. Once it boils, reduce to medium heat and simmer until turnip is tender and slightly dry.
6.  Add in spring onion and mix well.
7.  Dish up and set aside.
8.  Leave to cool.

Instructions to make the skin & wrap dumpling

1.  In a mixer, add wheat starch, tapioca flour and boiling water. Mix until it becomes a dough.
2.  Add in the shredded carrot and knead until dough is smooth.
3.  The dough is rather sticky. Dust a flat tabletop with flour and knead a while.
4.  Roll out dough into a large rectangle. Use a Chinese rice bowl to cut round circles of the dough. 
5.  Cover the rest with a wet cloth while working with the piece in hand.
6.  Spoon filling into a piece of round skin and wrap it up to form a semi-circle.
7.  Pinch the edges to seal.
8.  Arrange dumplings on a greased steamer and steam over boiling water, over high heat for about 8 to 10 minutes.
9.  Remove from heat and brush with oil immediately. 
10. Ready to serve.

All wrapped-up and ready for steaming

Can you see the tiny carrot threads sprinkled across the the translucent skin ?

Isn't it beautiful ?