On 26 Mar 2005 at 7:56, jean-jacques wrote:
> Dear Phaedrus,
> I am looking for a recipe for Cheung Fun -which I think is made mostly
> of rice flour and water. Any chance you could help me ? Many thanks in
> advance, Jean-Jacques
> PS: congratulations for your site, I found many GREAT explanations for
> not-so-common dishes.
Below is a recipe for the basic fun dough, and one filling recipe. I could
not find any other filling recipes.
Steamed Rice Noodle Rolls (Gee Cheung Fun)
Yield: 1 Serving
Yield: 12 7-inch long rolls
1 basic rice noodle dough (fun)(See below)
3/4 Cup Ham;cooked; finely minced
1/2 Cup Green onion; finely diced
1/2 Cup Chinese parsley -(cilantro) finely minced
2 Tablespoon Sesame seeds
Cooking: Follow the basic fun dough recipe and after ladling the 1/3 cup of
batter into cake pan, sprinkle a little minced ham, green onion and
Chinese parsley evenly on top. Steam for 3-4 minutes. Remove from steamer
and roll up jelly roll style. Sprinkle a little sesame seeds on top. Cool,
cut into 1 inch lengths an serve. Use light soy sauce and sesame oil for
Rice Noodle Dough (Fun)
Yield: 1 Servings
2 c swansdown cake flour (no -substitute; )
1/4 c wheatstarch (or cornstarch)
1/8 ts boric acid powder (poun sa) optional
1 ts salt
1/3 c oil
2 2/3 c cold water
To Make Dough: Mix above in order given. Make sure the batter is smooth
and free of lumps. Ladle 1/3 cup into an oiled 9- inch pie pan. Steam for 5
minutes. Cool. Roll up jelly roll style. Wipe pie pan clean, oil
again and repeat procedure until all the batter is used. The
steamed dough is now ready for stir fry or to be stuffed with fillings.
DO-AHEAD NOTES: These can be made ahead and kept at room temperature for 24
hours. The storage depend entirely on individual recipes utilizing this
dough. Comments: To facilitate the cooking, use 2 pie pans; one can
be cooking while the other one is cooling off. You will find that it may be
necessary to wash the pan between steaming. Be sure to wipe pans completely
dry and re-oil each time or the batter will not roll off as easily.
Rice noodles can be purchased in stores in Chinatown but are not usually a
vailable in supermarkets. That's why it is necessary to learn to make
them yourself. Yield: 1 doz. noodle rolls.
On 26 Mar 2005 at 6:51, Ken wrote:
> I'm looking for a recipe for Gnocchi made with Potato dough & ricotta
> Thank you ken
See below. See here for more gnocchi recipes:
Potato Gnocchi Recipe
2 pounds Idaho potatoes, washed, unpeeled
2 tablespoons butter, melted
1 egg yolk
1 cup ricotta cheese
1 teaspoon Hungarian paprika
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
ground white pepper, to taste
2/3 dash cayenne pepper
2 cups all-purpose flour
Bake the potatoes (They will stay drier) until they are fork tender.
Drain them well and allow to cool so you can handle them. Peel and
run potatoes through a ricer. Place the potatoes in the bowl of an
electric mixer and add the melted butter, egg yolk, ricotta cheese
and seasonings. Blend about 30 seconds. Add the flour and blend
until a smooth dough is achieved. Roll the dough into long cylinders
the thickness of your finger, then cut into 1/2 inch long pieces.
Press the pieces with a fork to give them some texture. Lightly
flour and set on a lightly floured tray to dry. Allow to dry for
about 3 hours. Bring 8 quarts of water to a boil and add about
1/4 of the gnocchi. Boil gently until they float to the top,
then boil only 1 minute longer. Drain remove to a bowl and repeat
process with remaining gnocchi.
> ------- Forwarded message follows -------
> Date sent: Sat, 26 Mar 2005 18:21:59 -0800 (PST)
> From: Mavis
> Subject: Boudine Sausage
> To: phaedrus
> Dear Uncle Phaedrus,
> I would like to locate the receipe for Boudine
> We ate it in LA. It was stuffed in split pork chops
> and was wonderful!
> Thanks, Mavis
Well, there are several kinds of boudin. First, there is black boudin,
which is a blood sausage. Then there is the Cajun white boudin, or
boudin blanc, which is rice and pork or rice and some kind of seafood
mixed with everything but the kitchen sink and stuffed into a sausage
Couple of recipes for the pork kind below.
You can buy boudin here:
Crawfish boudin recipe:
Crawfish & Shrimp:
Pork & pork liver:
Recipe: Boudin Blanc (Sausage Making)
Categories: Sausages, Meats
Yield: 3 Sausages
3 3ft hog sausage casing
3 lb Boneless lean pork
4 c Coarsely chopped onions
1 md Bay leaf, crumbled
6 Whole black peppercorns
5 ts Salt
1 c Green pepper, coarse chop
1 c Parsley, coarse chop
1/2 c Green onions, coarse chop
1 tb Finely chopped garlic
2 1/2 c Freshly cooked white rice
1 tb Dried sage leaves
2 1/2 ts Cayenne
1/2 ts Fresh ground black pepper
Trim off excess fat from pork and cut into 1 1/2 inch chunks
Place the sausage casing in a bowl. Pour in enough warm water to
cover it and soak for 2 - 3 hours, until it is soft and pliable.
Meanwhile, put the pork in a heavy 4-5 quart casserole and add
enough water to cover it by 1 inch. Bring to a boil over high heat
and skim off the foam and scum that rise to the surface. Add 2 cups
of onion, the bay leaf, peppercorns and 1 tsp salt. Reduce heat to
low and simmer, partially covered, for 1 1/2 hours.
With a slotted spoon, transfer the chunks of pork to a plate.
Put the pork, the remaining 2 cups of onions, the green pepper,
parsley, green onions and garlic through the medium blade of a
food grinder and place the mixture in a deep bowl. Add the rice,
sage, cayenne and black pepper and the remaining 4 tsp of salt.
Knead vigourously with both hands, then beat with a wooden spoon
until the mixture is smooth and fluffy. Taste for seasoning.
To make each sausage, tie a knot 3 inches from one end of a length
of the casing. Fit the open end over the funnel (or "horn") on the
sausage making attachment of a meat grinder. Then ease the rest of
the casing onto the funnel, squeezing it up like the folds of an
Spoon the meat mixture into the mouth of the grinder and, with a
wooden pestle, push it through into the casing. As you fill it,
the casing will inflate and gradually ease away from the funnel
in a ropelike coil. Fill the casing to within an inch or so from
the funnel end but do not try to stuff it too tightly, or it may
burst. Slip the casing off the funnel and knot the open end.
You may cook the sausages immediately or refrigerate them safely
for five or six days.
Before cooking a sausage, prick the casing in five or six places
with a skewer or the point of a small sharp knife. Melt 2 Tbsp of
butter with 1 Tblsp of oil in a heavy 12 inch skillet set over
moderate heat. When the foam begins to subside, place the sausage
in the skillet, coiling it in concentric circles. Turning the sausage
with tongs, cook uncovered for about 10 minutes, or until it is brown
on both sides.
Makes 3 sausages, each about 30 inches long.
1 1/2 yards small sausage casing
1 pound lean, fresh pork
1 pound fresh pork fat
1 cup heavy cream
1 cup finely chopped onion
5 tablespoons finely minced fresh parsley
1 tablespoon finely minced garlic
1/3 cup thinly sliced green onion tops
1/3 cup water (approximately)
1 pound white poultry meat (leftover is fine)
3 cups cooked, long grain white rice
1/2 teaspoon sage
4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1/4 teaspoon ground bay leaf
1/4 teaspoon ground thyme
1/8 teaspoon mace
0.063 teaspoon allspice
1/4 cup water, more if necessary
Cut the pork and fat into small pieces and put them into a heavy,
5-6 quart saucepan along with the cream, onion, parsley, garlic,
green onion tops and seasonings. Add about 1/3 cup water. Cook
over high heat until the mixture begins to boil. Quickly reduce
the heat to low, and cook for about 10 minutes, stirring frequently.
Remove from heat.
Cut up the poultry meat and add it to the contents of the saucepan,
along with the cooked rice. Mix thoroughly, drain in a colander and
let cool for about 10 minutes. Meanwhile, cut the sausage casings
into 20-inch lengths, then stuff using the coarse blade of a meat
To cook, place the boudin in a medium heavy skillet or saute pan.
Curl it around to fit. Turn the heat to low, add about 1/4 cup water
and cook very slowly over low heat for about 20 minutes, until piping
hot. Turn the boudin over several times and stir frequently, scraping
the bottom of the skillet to prevent sticking.
Add a few tablespoons of water, if necessary. As the casing breaks
open, move the torn pieces to the side of the pan. To serve, spoon
the semi-liquid mixture onto heated plates. Allow about 1/2 pound
boudin per person.
On 26 Mar 2005 at 19:41, Colleen wrote:
> One, more....
> I had sugar cookies that might of been Italian, with icing. They had
> a strange but good flavor. I am not sure if it was the cookie or the
> icing. Any ideas? It might of been anise.. but I am wondering if
> there are any recipes out there... Colleen
Perhaps I spoke too soon. See below.
Zaccarini (Italian Sugar Cookies)
Yield: 1 Servings
1/2 c Butter
1/4 c Sugar
3 c Sifted cake flour
1/2 ts Salt
2 ts Baking powder
1/2 ts Almond extract
1/2 ts Anise extract
1 1/2 c Sugar
1/2 c Water
1 ts Anise extract
Cream butter; gradually add sugar. Beat in eggs, one at a time.
Sift together dry ingredients and blend in. Add flavorings and
chill overnight. Roll rounded teaspoonfuls of dough on lightly
floured board with palm of hand to the size of a 4 1/2-inch pencil;
tie loosely into a knot. Place on greased cookie sheets and bake
in a 400 degree oven for 10 to 12 minutes. Cool and dip in glaze.
Makes 8 dozen cookies
GLAZE: Combine all ingredients, beating smooth.
On 23 Mar 2005 at 16:58, Elizabeth wrote:
> I am trying to find a recipe that my mother used to make called "Mel's
> Chili." It is based on the "famous recipe" that Mel, the owner of
> Mel's Diner had on the t.v. show "Alice." It was a little spicy, with
> red kidney beans, and was served over spaghetti. I remember that it
> had ground beef in it as well. I have conducted searches via Google,
> but cannot locate it. I hope that you can help! Sincerely, Elizabeth
Below is the only recipe that I can find with that name.
Mel's Diner Chili
Simmer for 2 hours:
2 lbs. ground beef
1 onion, chopped
2 cans tomato paste
6 cans water
1 clove garlic, mashed
Salt and pepper
2 pkgs. chili seasoning mix
1 lg. can chili beans