Kitchen Capers Forum Index Kitchen Capers
People learn from one another, just as iron sharpens iron. Proverbs 27:17
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 
 Back to Kitchen Capers Home
Chai ER

 
Post new topic   Reply to topic    Kitchen Capers Forum Index -> Mock Meat
View previous topic :: View next topic  
Author Message
Cindi
lurker


Joined: 21 Nov 2005
Posts: 126

PostPosted: Fri Mar 17, 2006 9:39 am    Post subject: Chai ER Reply with quote

At last my Chai Er recipe and guide is here... I learnt it from one of the Church's ladies meeting. Hope it can help those who would like to make them. It is nice.

Ingredients
8 to 10 pcs of bean curd skin

Mix all together:-
2 pcs Tau Joo/red beancurd cubes/ lam yee (with half tabsp. of its sauce)
2 tabsp. light soya sauce
1/2(half) - 1 tsp black soya sauce
3 tabsp sugar
1/2 (half) tsp. ajino moto
1 tsp. sesame oil
1/2 (half) tsp 5-spice powder
8 oz. water (2 cups)
2 heap tabsp. all-purpose flour

Ingredients


Mixture


Spread beancurd on a clean table. Slightly clean the bean curd skin with a damp cloth to remove any dirt.
Use a brush and paint the whole sheet of the bean curd skin with the mixture.

Fold one third

Brush on the new surface. Put the other flap to complete the one third folding.




Paint the whole folded layers again and start another one third fold, paint and complete fold.


Repeat the last layer by folding quarters -






Then weave a satay stick in and out in the middle of the folded beancurd to secure while frying.


Pull straight.


Marinate for few hours


Fry in medium fire (just enough oil to cover the folded bean-curd ) till brown.
Back to top
View user's profile Send private message Send e-mail
sinner
Kitchen Hand


Joined: 14 Jun 2005
Posts: 495

PostPosted: Fri Mar 17, 2006 11:08 am    Post subject: Reply with quote

Thanks Cindi for posting your recipe here and for answering my many questions.

I definitely have smaller sheets, hence the mini version. Will keep you updated on the outcome Smile
Back to top
View user's profile Send private message
sinner
Kitchen Hand


Joined: 14 Jun 2005
Posts: 495

PostPosted: Sun Mar 19, 2006 11:29 am    Post subject: Reply with quote


Cindi,

I like your chai er. We ate it with plum sauce. I thought hubby won't eat it but he had a few pieces as well Smile .

I did not use msg. I practically drowned the fu chok with the mixture. The only problem I encountered was the frying. For the 1st piece, we did it in the deep fryer - it came out good (not oily) but because it cooked so quickly, I was afraid the inside might not be cooked. So I transferred the oil into a wok and cooked the rest over the stove on medium heat. The only problem with that is that the chai er came out oily.

I guess I need more practice with deep frying delicate things. Once again thank you for sharing this recipe.
Back to top
View user's profile Send private message
Cindi
lurker


Joined: 21 Nov 2005
Posts: 126

PostPosted: Sun Mar 19, 2006 2:36 pm    Post subject: Reply with quote

Sinner,

I pai seh, I am also learning from you all... Very Happy

Cindi
Back to top
View user's profile Send private message Send e-mail
hungrybear
lurker


Joined: 17 Dec 2005
Posts: 121
Location: Spain

PostPosted: Wed May 03, 2006 4:23 am    Post subject: Reply with quote

Cindi, thanks for sharing.
This is one of my favourite vegetarian dish.
Back to top
View user's profile Send private message Visit poster's website
hungrybear
lurker


Joined: 17 Dec 2005
Posts: 121
Location: Spain

PostPosted: Thu May 04, 2006 8:02 pm    Post subject: Reply with quote

Okay, got the skin at last but not able to replenish the sesame seed oil.

Questions please ....

Cindi or anyone, what is your take if I will to fry some shallot with oil and use the shallot oil as opposed to sesame seed oil?

Would be easier if I have some sesame seed.

I do not use MSG in my cooking.
What is your thoughts or anyone if I will to increase the sugar
content OR subsitute the MSG with honey?

Thanks.
Back to top
View user's profile Send private message Visit poster's website
PutuPiring
Kitchen Hand


Joined: 19 Aug 2005
Posts: 426
Location: Canada

PostPosted: Thu May 04, 2006 10:34 pm    Post subject: Reply with quote

hungrybear wrote:
Okay, got the skin at last but not able to replenish the sesame seed oil.

Questions please ....

Cindi or anyone, what is your take if I will to fry some shallot with oil and use the shallot oil as opposed to sesame seed oil?

Would be easier if I have some sesame seed.

I do not use MSG in my cooking.
What is your thoughts or anyone if I will to increase the sugar
content OR subsitute the MSG with honey?

Thanks.


I dont see why you cant use any kind of flavored oil as a substitution. I never use MSG so depending on the type of dish..I might substitute with brown sugar, honey--all it takes is just a touch.
Back to top
View user's profile Send private message
hungrybear
lurker


Joined: 17 Dec 2005
Posts: 121
Location: Spain

PostPosted: Thu May 04, 2006 11:06 pm    Post subject: Reply with quote

PutuPiring, thanks for the advice.

Called one of my guests, whether can 'kah poh' some of her
sesame oil?.

I shall know in about an hour's time when she turned up whether
she brought it along with her onot.
Bowing head now in prayer. :lol:
Back to top
View user's profile Send private message Visit poster's website
sinner
Kitchen Hand


Joined: 14 Jun 2005
Posts: 495

PostPosted: Fri May 05, 2006 6:47 am    Post subject: Reply with quote

hungrybear,

when I made this, I just omitted the msg or substitute it with anything.
Back to top
View user's profile Send private message
hungrybear
lurker


Joined: 17 Dec 2005
Posts: 121
Location: Spain

PostPosted: Fri May 05, 2006 7:11 am    Post subject: Reply with quote

Sinner, thanks for the advice too.
Cannot tahan, oredi made them and walloped two pcs liao. :cry:
It was delicious.
Shall post later how I made it.

Have already invited two frens over to have dinner with me
this Saturday to sample the dish amongst others.
Back to top
View user's profile Send private message Visit poster's website
sinner
Kitchen Hand


Joined: 14 Jun 2005
Posts: 495

PostPosted: Fri May 05, 2006 7:15 am    Post subject: Reply with quote

hungrybear, did your friend bring you the sesame oil :roll:
Back to top
View user's profile Send private message
hungrybear
lurker


Joined: 17 Dec 2005
Posts: 121
Location: Spain

PostPosted: Fri May 05, 2006 7:22 am    Post subject: Reply with quote

Sinner, Nope, she forgot and I thought I had shallots. :cry:

In any event, I improvised by
slicing one big onion
two slightly bruised whole garlic without skin

Mixed and pan fried slowly in olive/veg oil till the onions
caramalized.

The oil was very fragrant. :lol:
...................

Now a very tired and satisfied Bear needs to zzzzzzzzzzzzzzzzzz liao.
Have a safe and wonderful day. Nite nite. Razz
Back to top
View user's profile Send private message Visit poster's website
hungrybear
lurker


Joined: 17 Dec 2005
Posts: 121
Location: Spain

PostPosted: Sat May 06, 2006 3:25 am    Post subject: Reply with quote

Cindi or anyone, which is the best way to freeze them from your experience please?. Same way like the EZ mini ngoh hiang?

I am prepared to sacrifice two precious pcs for my frens tomorrow,
thus need to freeze the rest.

TIA.
Back to top
View user's profile Send private message Visit poster's website
sinner
Kitchen Hand


Joined: 14 Jun 2005
Posts: 495

PostPosted: Sun May 07, 2006 9:55 am    Post subject: Reply with quote

hungrybear

I freeze mine freeflow in airtight containers before frying. The frozen ones were just as crispy when I took them out to fry. Smile
Back to top
View user's profile Send private message
S_ter
lurker


Joined: 03 Dec 2005
Posts: 189
Location: mulberry

PostPosted: Sun May 07, 2006 4:49 pm    Post subject: Reply with quote

sinner wrote:
hungrybear

I freeze mine freeflow in airtight containers before frying. The frozen ones were just as crispy when I took them out to fry. Smile

Hi SH: freeflow = ??

Thanks.

S_ter
Back to top
View user's profile Send private message
sinner
Kitchen Hand


Joined: 14 Jun 2005
Posts: 495

PostPosted: Sun May 07, 2006 5:49 pm    Post subject: Reply with quote

S_ter wrote:
Hi SH: freeflow = ??

freeflow = loosely packed Smile
Back to top
View user's profile Send private message
Cindi
lurker


Joined: 21 Nov 2005
Posts: 126

PostPosted: Mon May 08, 2006 11:14 am    Post subject: Reply with quote

Hungrybear,

Sorry I missed out this section, did not read until now when going through the sections

PutuPiring, Sinner, - Thanks for answering Hungrybear's queries. Yeah, any kind of flavor can be used. I shall try another recipe using another kind of sauce, got the recipe from a book.... Very Happy
_________________
Cindi
Back to top
View user's profile Send private message Send e-mail
resident baker
lurker


Joined: 25 May 2005
Posts: 48
Location: melbourne

PostPosted: Mon May 08, 2006 11:43 am    Post subject: Reply with quote

Thx Cindi for this recipe & the easy2follow step-by-step guide. I will definitely put this on my to-do list for this weekend.

Cheers.

Resident Baker
_________________
love to cook but guess who has to wash the dishes......
Back to top
View user's profile Send private message
S_ter
lurker


Joined: 03 Dec 2005
Posts: 189
Location: mulberry

PostPosted: Mon May 08, 2006 12:44 pm    Post subject: Reply with quote

sinner wrote:
S_ter wrote:
Hi SH: freeflow = ??

freeflow = loosely packed Smile

SH:
got it... dor jie....

S_ter
Back to top
View user's profile Send private message
hungrybear
lurker


Joined: 17 Dec 2005
Posts: 121
Location: Spain

PostPosted: Fri May 12, 2006 9:30 am    Post subject: Reply with quote

Sinner - Hehehehehe, freeflow of wines :lol: Kidding hor, thanks for the response.

Cindi - My opinion/thoughts as follows:

1. The seasoning was tasted prior to brushing on the skin.
For my taste, an additional pc of tau joo, extra fermented sauce
and an additional tbsp of soya sauce was added to the recipe.
Extra 5-spice powder was added as I luv the smell and taste.

2. Initally I had problems wrapping up the skin and it was
through trial and error that I cracked it in the end.

The left over seasoning was poured over the wrapped skin to
prevent them from drying out.
After a few hours, two pcs were deep fried for my tasting.
The skin puffed and was crispy at first.

The end result was oily but tasty. No problem to the oilness
as it was dabbed with kitchen towels.

3. IMO, the Char Er tastes better progressively, in part, due to the marinate.
It was left in the fridge for at least two days before frozen.

My fren and her hubby returned on Saturday to have dinner with me
as they were very intrigued by it.
She did remember the sesame oil this time. :lol:

The sesame oil was mixed with extra fermented tau joo and brushed
onto the pcs for at least an hour at room temperature before pan fried.
Encountered problem in pan fying due to the presence of skewers
but surprisingly when the skewers were removed,
the pcs fried easily without losing their shape.

Verdict - nice golden brown but not crispy.
None of us minded on the lack of crispiness as it was yummilicious.

This recipe is a definite keep and thank you once again for sharing.
Back to top
View user's profile Send private message Visit poster's website
sinner
Kitchen Hand


Joined: 14 Jun 2005
Posts: 495

PostPosted: Fri May 12, 2006 9:33 am    Post subject: Reply with quote

hungrybear wrote:
Sinner - Hehehehehe, freeflow of wines :lol: Kidding hor, thanks for the response.

hungrybear, that always freeflow in my stomach Wink Smile
Back to top
View user's profile Send private message
hungrybear
lurker


Joined: 17 Dec 2005
Posts: 121
Location: Spain

PostPosted: Fri May 12, 2006 9:36 am    Post subject: Reply with quote

Ahhhhhhhhhhhhhhh dat's my girl Wink
Back to top
View user's profile Send private message Visit poster's website
Cindi
lurker


Joined: 21 Nov 2005
Posts: 126

PostPosted: Thu May 18, 2006 10:11 pm    Post subject: Reply with quote

HungryBear,

Thanks for trying and experimenting the chai er... Very Happy,


The taste is up to individual... so far I like my latest chai Er as I put the bean sauce in and it gave a nice flavor.

Actually the skewer is prevent it from puffing up during frying. If it can be done without, it is alright to remove it.
_________________
Cindi
Back to top
View user's profile Send private message Send e-mail
hungrybear
lurker


Joined: 17 Dec 2005
Posts: 121
Location: Spain

PostPosted: Tue Jul 11, 2006 9:11 pm    Post subject: Reply with quote

Cindi, BIL, Sister and frens luv the recipe.
Soli, albeit got a digital camera now but unable to capture
any in film........ in our tummy liao. :lol:
Once again, thanks for sharing.
Back to top
View user's profile Send private message Visit poster's website
Display posts from previous:   
Post new topic   Reply to topic    Kitchen Capers Forum Index -> Mock Meat All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group