Shrimp Toast

The first time I tasted the Shrimp Toast was at a family Christmas party.   My mother likes to cook "foreign" dishes and test new recipes for fun.   I loved the crispy fried bread with shrimp on top of it.  The UMAMI of fresh shrimp is increased with touch of ginger to give a bit of heat,  That was some 35+ years ago.   I decided to revisit the recipe with my mother one afternoon.

We used Asian Milk Bread as a base.   Its thickness and crumb density is ideal for this frying.  I think the "Texas Toast" would be a good substitute.  And of course, bake your own bread and cut into the ideal thickness for this shrimp toast.  Each slice was cut into 1/4 and center is scooped out half way to make the "well" to hold shrimp and pork mixtures.   The sliced bread can be also cut into round shape, a perfect base to hold the curled shrimp.  ( Save the scraps to make PANKO breadcrumb for future use.)

We are quite happy with the result.   It is a great addition to serve as appetizer, TAPAS dish.   We had fun spending time together cooking.

Ingredients:

Ground Pork1/4 lb

Coarsely chopped shrimps 1 lb

(Optional) 24 shelled whole deveined shrimps without tail

salt 1 tsp  and pepper  1/8 tsp

Slurry - 1/8 C

Minced ginger - 1-1/2 TB

Some cilantro leaves

6 slices of Asian whole bread without crust cut into quarter or into round shapes, then center cutout, but not through the bottom

Enough vegetable or peanuts oil for deep frying - 2-1/2" to 3" deep

Cutout                                                       Minced ginger                                 Add Slurry

 

Fill the center with shrimp mixture, then smear the mixture over the surface.   Top it with whole shrimp, if you would like, then, place a single cilantro leaf.   

 

Place in preheated oil 350'F presentation side down.   Fry for 4 minutes (or until golden brown).   Tip:  As everyone's stove BTU maybe different, the cooking time may vary.  Take one out and see if the shrimp mixture is cooked all the way through.  Then fry the rest for the same period. 

Turn the shrimp toast over and take it out after a minute.

JOE'S TIRAMISU

Finally got around making the TIRAMISU.

It was not easy to find the Italian Vicenzi Ladyfingers.  Luckily found it at a Asian market - SP Market at 65th Street, Sacramento.

The recipe is from http:\\www.joyofbaking.com - TIRAMISU

What I did differently is the amount of coffee and spirit the recipe called for.

I used 1/4 Cup of Meyer's Dark Rum instead of Marsala because that's what I have in my kitchen.

I used 1/4 C Burger King's "Joe" (Coffee) Black with some cream in it.

If you can get hold of strong ESPRESSO coffee, go for it.  I like my TIRAMISU with distinct flavor.  Remembering the bland coffee taste of TIRAMISU cake previously made in our pastry class, I modified the  Coffee mixture.  I took advantage of the strong aroma of BK Joe coffee and added additional 6 Teaspoon of Decaf dry instant coffee (Kroger brand.  Imported from Spain).

The recipe also called for 1/4 C Dark Rum or Marsala in the Coffee Dipping Syrup.

I used Coffee Liqueuer instead.

Instead of 1/3 C of sugar to sweeten it, I used 1 Tbsp of Regular sugar and the rest with TRUVIA to cut down on the calories.

I used one 6 inch round removable bottom cake pan and one 5 inch round springform cheesecake pan.

And, don't forget to line the side of the pan with 3" clear acetate band to help with perfect ease of removal out of the cake pan.

TIRAMISU

from http:\\www.joyofbaking.com

Serves 6-8

Some of the basic equipment I can remember of : Medium and Large Saucepan, Whisk, Heatproof bowl, Spatula, Mixer, Thermometer, Wooden Spoon, 3" clear acetate band, round cake pan or as in the joyofbaking site's recipe, a rectangular cake pan.  Cake cardboard for the bottom of the cake pan.  One 6 inch Tiramisu served 8 people and have plenty left for more.  I froze the other 5 inch Tiramisu to save for later.

JAPANESE MATCHA KASUTERA #3

I baked Matcha KASUTERA tonight.  I was going to do it without adding any MATCHA - Japanese Green Tea Powder, but I like the flavor, so I added two teaspoon to the KASUTERA recipe.

This particular recipe I used is quite involved in its "baking" process.  Like CANNELES DE BORDEAUX, the ingredients are very basic and simple, but the baking technique is quite involved.  The recipe instruction even call for wet newspaper to drape over the cake to bake the last half hour.  I couldn't follow that in fear of "fire" hazard.  I think this batch #3 turn out quite as good as the 2nd one I posted previously.  It would still be better if I can have the same type of mold with correct dimention to bake in, however.
I think the Maltose is very challenging to handle.  Yet, combination of MALTOSE "MAYA-TAN" and honey, milk and Japanese MIRIN (cooking wine) gives that special KASUTERA flavor and aroma that I've always remembered since I was young.
Even though I am quite satisfying with this batch's result, I will continue to quest for the SPONGE look... maybe by 10th batch... Yaiks!  I hope by 6th batch testing.
I didn't write down the recipe and baking method tonight, but here is the picture of how it turned out.  I will post the recipes and method when I have more time.

Lime Chiffon Pie

My first Lime Chiffon Pie. Preparation would be less hectic if you have a helper beating the egg while you are preparing the others.

Mediterranean Olive Bread

I am not a olive eater, but this olive bread is surprisingly tasty. Need to improve in the rolling technique so that olives are distributed all around rather than lumped up in the 'folds'. The recipe called for the Kalamata Olives, but the regular black olives worked out quite well.