#taro puff

[gachimushi]

wugokhopper (taro puff hopper) in a fluted paper liner.

Based on this guy but like. Deep fried.

[buffetlicious]

I am sure you have tried fried Taro Puff (芋角) at one of your favourite dim sum (点心) place. Cantonese called this yam puff/dumpling "wu gok" or “woo kok”. It is a deep fried dumpling made with mashed taro and stuffed with diced mushrooms, shrimp and pork though the ones I am having doesn’t seem to contain shrimp in it. Anyway, if you are interested in how it is made, I have attached a how-to video.

[cupcakes-caviar]

Taro Puffs I know that I've said that making dim sum is best left to the experts. I have to say it again. I just can't help but tinker with recipes that intrigue. These wu gok or taro croquettes, for example, I wonder how they burst into these flaky, almost feather-like crumbs. My curiosity overcame me one day and I thought I should just try to see how they are made. There's no harm in trying. All the ingredients are available to me and I have the recipe in my trusted dim sum book (Chopsticks Recipes: Dimsum by Cecilia J. Au-Yang). I was sure my son would appreciate my efforts because it is his favourite on the dimsum menu. The recipe is pretty straightforward and the process was easy. I changed the filling a bit because the recipe uses light soy sauce but I seem to taste oyster sauce in the ones we eat in the restaurant. I followed the exact recipe for the dough because that part is new to me. The dough is made of steamed taro root and wheat starch. Wheat starch is different from wheat flour. I don't know how to put in words what the difference really is because it is rather scientific. It is starchy rather that floury (duh!) and becomes translucent when mixed with boiling water. It is available in Oriental supermarkets. Having said all that, the finished croquettes didn't turn out as it should but the tasters said that they were actually nicer than the ones at the restaurant because they were crispier and less greasy. That must be because they did not have as much flakes that absorb the oil. The verdict: they are very doable at home, easy and very delicious. I must make some more because the first batch was polished quicker than it it took me to make them. This recipe will make 16-20 croquettes. Ingredients for the pork and prawn filling: 150 gms. of minced pork 150 gmc. of raw shelled prawns, roughly chopped 2 tbsps. oyster sauce 1 1/2 tbsps. of cooking oil 1 tsp. chopped garlic 1 small carrot, chopped 4 chestnut mushrooms, chopped 1 tsp. sugar 1 egg, lightly beaten Method: Season the pork and prawns with 1 tbsp. of oyster sauce. Heat up a wok and, when hot, add in the oil. Stir fry the garlic in the oil for 1 minute then add the chopped carrots and stir fry for 2 minutes or until it begins to change to a lighter colour. Add the mushrooms and stir fry again for another 2 minutes. Add in the seasoned pork and prawns and stir fry on high heat. Add the last tablespoon of oyster sauce and the sugar. Fry until the prawns turn pink. Lastly, add the beaten egg and sesame oil and stir fry until the mixture thickens, about 2 minutes. Leave to cool and use as a filling for the croquettes. Ingredients for the taro dough: 1 kg. of taro 1/2 c. wheat starch 1/3 c. boiling water 1/4 c. sugar 1 tsp. salt 1/4 c. of oil cooking oil for frying Method: Peel and cut the taro into big pieces. You can buy peeled frozen taro from Asian supermarkets. Steam the taro for about half an hour until soft. Test with a fork. Peel off the dry outer layer of the cooked taro and grate the middle part. You will need 560 gms of grated cooked taro for this recipe. Pour boiling water on the wheat starch and stir to mix. When cool enough to touch, knead gently to a smooth dough. Put this in a food processor and add the taro, the sugar, salt and oil. Blend until a soft, smooth dough is achieved. Form an approx. 35 gm. ball of dough in a wheat flour dusted board. Press an indentation in the middle and scoop a 1 tbsp. measure of filling. Fold the edges towards the middle and gently seal. Coax into a quenelle shape. Heat up enough oil for deep frying. When very hot, lower a few of the croquttes carefully into the oil. Fry on medium heat for about 4 minutes until flaky and browned. When done drain on racks with a tray under it.

[grumblingtummy-blog]

Chinese Food Syndrome

Contrary to popular belief, chinese food need not be filled with MSG leading to headaches, chest pain, flushing and other complications related to increase intake of glutamate. *Wait, this isn't my biochemistry paper.*

One of my family's favorite haunts here in Binondo is Ying Ying Teahouse located between Yuchenco and Dasmariñas. Over the years, I've brought several people mostly those unfamiliar to real Chinese food here and none ever left disappointed in the food or the price. So when my Dad out of boredom asked where we'd want to eat, we all yelled Yingying! 

If the buildings look a tad old, its because this area is near Escolta formerly a business district before World War II. After eating, take a walk around (if you can!) and immerse yourself in the past glorious history of the area.  

The restaurant itself has a bit of a history. Rumor has it that the owner is the sibling of WaiYing's proprietor and the child of President's Tea House. Also the  chef of President's switched to YingYing which is why the food tastes so similar.

As in any Chinese restaurant, start with soup/dimsum. I prefer hakaw myself. You'd know its a genuine chinese restaurants if you see loads of these bamboo steamers: 

In some cases, they'd even have a cart where you can pick out the dimsum that you'd want. 

Next up would be the Pineapple fried rice, cooked inside the pineapple itself. See, it looks super Hawaiian and tastes really good too!

  This is my favorite dish of all, Taro Puff. It's deep fried mashed taro with a meat filling. It's ridiculously good and addictive. Top if off with the hoisin sauce to add a bit of sweetness to the dish.

  Of course, no trip to Yingying would be complete without some sizzling oysters. Imagine your sisig only instead of sisig you'd use oysters. 

Drop by Yingying if you're in Chinatown and take a bite of what authentic Chinese food tastes like. -Riza

Photo credits: Daddy, Achi and Shoti c/o Ren's camera