Laotian Khao Soi

Serious Eats ran an article on Laotian food and the part about the Laotian Khao Soi intrigued me and the picture had me salivating.  Laotian food is pretty uncommon so I am just kind of inferring what the soup is like.  As such this is likely not very authentic and full of substitutions.  The primary component is a particular type of chili fermented soy bean product in Laos and Thailand which I am approximating with other ingredients.

Curry Paste:
1/2 cup of fermented yellow beans, red miso or doenjang
2 tbsp of gochujang or doubanjiang
1 tbsp of shrimp paste
4 tbsp of tomato paste
12 cloves of garlic (30g), roughly chopped
2 in of ginger/galangal (40g), finely chopped
2 stalks of lemongrass (40g) finely chopped
125 g of shallots
5-10 guajillo, puya or kashmiri chiles

Process in food processor until a fine paste forms, scraping bowl as needed.

Soup:
1 onion split in half
3 lb of pork shoulder
2 quarts of chicken stock

Fry the paste in oil until fragrant and dry.  Add chicken stock, pork shoulder and onion.  Pressure cook for 60 minutes with 15 minutes of natural release.  Discard onion and remove pork shoulder.

Serve broth with rice noodles, cilantro, spring onions and slices of pork.

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Mont Blanc

Chocolate Tart Crust:

8 tablespoons unsalted butter
6 tbsp (1.125 oz) cocoa powder
½ teaspoon instant espresso powder
½ cup (3½ ounces) granulated sugar
¼ teaspoon salt
2 tbsp of milk or water
1½ teaspoons vanilla extract
1 cup (5 ounces) all-purpose flour

Preheat oven to 350 F.  Brown butter and then add milk and wait for sputtering to stop.  Add salt, vanilla, cocoa powder and espresso powder and whisk together.  Whisk in sugar and then AP flour.  Form into ball in pie pan and let rest for 10 minutes.  Press into pan and bake until set, about 25 minutes.

Chocolate Cream:
3 tbsp (1 ounce) sugar
2 tbsp (0.5 ounce) cornstarch
1 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
1.5 cups whole milk
3 ounces bittersweet chocolate, chopped
fine
1 teaspoons vanilla extract

Whisk first four ingredients together in saucepan.  Add milk and whisk together.  Place over medium heat until bubbling all over, scraping constantly.  Cook 30 seconds longer; remove from heat. Add chocolate and whisk until melted and fully incorporated. Whisk in vanilla. Pour filling into cooled pie crust. Press lightly greased parchment paper against surface of filling and let cool completely, about 1 hour. Refrigerate until filling is firmly set, at least 2½ hours.

Chestnut Cream:
16 ounces whole milk
12 ounces unsweetened chestnut puree
1/2 Tbsp vanilla extract
3 whole eggs
4 ounces sugar
1 ounces cornstarch
1/8 tsp salt

In a medium bowl, whisk the eggs together with the chestnuts, sugar, cornstarch, salt, and vanilla. Whisk vigorously to break up any lumps.

Continue to whisk over medium heat until the mixture becomes quite thick. Once the mixture starts to bubble (sluggishly, as it’s so thick), carry on for a full minute to thoroughly cook the starchiness out of the cornstarch.

Pour the mixture into the bowl of a stand mixer fitted with the paddle attachment and let it go at the lowest speed until the pastry cream has cooled.  Mound up on top of chocolate filling and chill in fridge.

Caramel Whipped Cream:
1 c heavy cream
1/4 c (50g) sugar
1/8 tsp salt

Caramelize sugar and then add heavy cream and salt.  Stir until smooth, over heat if necessary.  Chill thoroughly in fridge before whipping to stiff peaks and serve with Mont Blanc.

Tiramisu

Sponge Cake

4 eggs, separated
2/3 cup (140 grams) sugar
¼ cup (60 grams) hot brewed espresso
1 cup (140 grams) unbleached all-purpose flour
1/4 tsp salt

Adjust oven rack to middle position and preheat to 350°F. Line two 9 inch cake pans with parchment. Fill a 2- or 3-quart saucier with a few inches of water; bring to a boil, then lower heat and adjust to maintain a steady supply of steam.

Combine eggs, sugar, and salt in the bowl of a stand mixer, using a flexible spatula to stir. Place over the steaming pot (if it touches the bottom, crumple a strip of foil into a ring to act as a booster seat) and cook, stirring and scraping constantly, until warmed to 160°F.

Transfer to a stand mixer fitted with a whisk attachment. Whip on high speed until the eggs are foamy, more than quadrupled in size, and thick enough to briefly mound up like soft serve when dropped from the whisk, from 5 to 10 minutes depending on the horsepower of your mixer.

When eggs are foamy and thick enough to briefly hold their shape when dropped from the whisk, add coffee on low speed and then sift the flour on top. Fold gently with a flexible spatula to combine in a thick batter. Split batter between pans and bake until puffed and firm to the touch, about 12 minutes.

 

Filling:

4 large eggs (about 8 3/4 ounces; 245g)
80 g sugar
1/4 teaspoon salt
16 ounces mascarpone
3-4 oz of bittersweet chocolate melted
2 tbsp dark rum

Fill a 2- or 3-quart saucier with a few inches of water; bring to a boil, then lower heat and adjust to maintain a steady supply of steam. Combine eggs, sugar, and salt in the bowl of a stand mixer, using a flexible spatula to stir. Place over the steaming pot (if the bowl touches the bottom, crumple a strip of foil into a ring to act as a booster seat) and cook, stirring and scraping constantly, until warmed to 160°F (71°C), about 5 minutes.

Transfer to a stand mixer fitted with a whisk attachment. Whip on high speed until eggs are foamy, more than quadrupled in size, and thick enough to briefly mound up like soft-serve ice cream when dropped from the whisk, between 5 and 10 minutes depending on the horsepower of your mixer.  Meanwhile add rum to mascarpone and beat to loosen cheese.  Reduce speed to medium and add chocolate and then begin adding mascarpone roughly 1/4 cup at a time; no need to wait between additions. Once mascarpone is incorporated, pause to scrape bowl with a flexible spatula, then resume whipping on medium-high until mixture is homogeneous and thick, about 5 to 10 seconds more.

Soaking Syrup:

1 c hot coffee
2 tsp of espresso powder
2 tbsp dark rum
1 tbsp of vanilla extract
4 tbsp of sugar
4 tbsp of cocoa powder

Pour coffee over all other ingredients and whisk together.

Soak bottom cake layer with about half a cup of syrup.  Top with about half the mascarpone filling, spread into an even layer, and dust lightly with cocoa powder.  Place other cake round on top and brush with another half cup of syrup.  Then top with remaining mascarpone filling and spread smooth before dusting another layer of cocoa powder on top.

Inauthentic Claypot Rice

1 lb of boneless skinless chicken thighs. 1 in chunks
8 oz chinese sausage sliced thinly at a bias
10 shiitake mushrooms sliced thin
2 cups of rice
2.5 cups of chicken stock and mushroom juice (depends on type of rice)
1/3 c oyster sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp kecap manis
1 tbsp sesame oil
1/2 tsp ground pepper
8 cloves garlic sliced
1 inch of ginger minced
12 scallions, sliced thin, green reserved

Preheat oven to 325 F.  Marinate chicken in oyster, soy and kecap manis.  Place sausage and half a cup of water in pot over medium heat.  Once water boils off, add mushrooms and turn to medium high.  Saute until mushrooms have browned.  Add garlic, ginger and scallion whites and oil if necessary and return to medium heat.  Once aromatic, add uncooked rice and sesame oil and saute for a few minutes.  Add pepper, chicken, marinade and stock and bring to a simmer.  Bake covered in oven for 40 to 45 minutes.  Remove and let rest for 15 minutes and garnish with scallion greens

Japanese Chicken Curry

Curry Powder:
1 tbsp coriander seed
1/2 tbsp cumin seed
1/2 tbsp fenugreek seed
1 tsp cardamom seeds
1 tsp black peppercorns
1/4 tsp fennel seeds
1/4 tsp of ground cinnamon or 1/2 cinnamon stick
2 cloves
1 tbsp of ground turmeric
1 blade of mace
chili powder to taste

Toast whole spices in microwave and then grind everything together.

2 lbs of chicken thighs
2 medium onions, diced
8 oz carrot in 1 in pieces
1 lb of potatoes in 1 in pieces
8 oz of frozen peas
half an apple grated
2 tbsp grated ginger
1/2 c flour
1 quart of chicken or dashi stock

Heat oven to 425 F.  Spread flour in thin layer in a skillet.  Toast for 45 minutes, shaking occasionally or until deep brown.  Turn oven to down to 325 F.

Brown chicken thighs on skin side in dutch oven and then cut into 2 in chunks.  Brown onions in same pot and then add ginger and curry powder and stir frequently for 30 seconds to a minute.  Add stock, apple, potatoes and carrots along with salt and bring to a simmer.   Place in oven for 30 minutes uncovered.  Add chicken to pot and return to oven for 45 minutes.  Put pot on stovetop and add flour and simmer until thickened.  Stir in peas and adjust seasoning.

Chicken Devil Curry

Spice Paste

15 dried puya or kashmiri chillies ground
2 tsp mild paprika or kochukaru
20g peeled ginger, roughly chopped
20g peeled galangal, roughly chopped
100g shallots, roughly chopped
20g garlic, roughly chopped
25g candle nuts, macadamia nuts, cashew nuts or peanuts (optional)
1 tbsp freshly ground coriander seeds
2 tsp turmeric powder
2 tsp cumin seeds, ground
2 tsp black pepper, ground
1 tbsp of brown/black mustard seeds
2 tbsp of tomato paste
2 lemongrass stalks, chopped

Process everything in food processor.

2 lbs of dark chicken meat in 2 in chuncks
1 onion or equivalent shallots, diced
20g garlic and ginger, thinly sliced
1 lb of potatoes, cut into stew chunks
8 oz of green cabbage sliced into squares
3 c of chicken stock
6 tbsp of vinegar
2 tbsp of tamarind water
2 tbsp of sugar
3 tbsp of light soy
1 tbsp of dark soy

Preheat oven to 325 F.  Fry onion, garlic and ginger until softened.  Add spice paste and fry for about 5 minutes.  Add stock, sugar and soy sauce and bring to a simmer.  Add cabbage and potatoes and transfer to oven for 30 minutes uncovered.  Add chicken, vinegar and tamarind and return to oven for 45 minutes.  Season with additional sugar or soy sauce.

Pressure Cooker Chicken Korma

2 lbs of chicken thighs
1 onion sliced
1 onion quartered
10 garlic cloves, thinly sliced
2 tbsp minced ginger
1 tbsp coriander seeds
1 tsp cumin seeds
10 cloves
1 tsp ground cinnamon or 2 2 inch cinnamon sticks
6 green cardamom pods
3 black cardamom pods (or more green cardamom)
1/2 tsp ground black pepper
1/2 tsp ground nutmeg
4 blades of mace
1 star anise
4 Puya or Kashmiri chiles or equivalent chile powder
1/8 tsp of baking soda
1/2 to 3/4 c of coconut milk
1 c of chicken stock
2 bay leaves
1/4 c of raisins
1/2 c of almonds or cashews

Grind all spices except the cardamom and cinnamon if whole. Combine onion quarters, ginger, garlic, nuts and spices in food processor and process into paste.  Add water as necessary.

Fry sliced onion with baking soda until deeply caramelized, adding water to prevent burning.  Add onion paste and fry until most moisture is gone.  Add chicken stock, coconut milk, raisins and bay leaves and season to taste.  Cook under pressure for 20 minutes before quick releasing.