Friday, May 26, 2017

Hunan BBQ Shrimp and Lap Cheong Sausage Skewers with Black Sesame Rice and Chile Garlic Bok Choy






     Hunan BBQ!
     Hunan Barbecue Sauce is a variation of Char Siu BBQ Sauce.  The spice flavors are a bit more pronounced in Hunan Barbecue Sauce and red food color is always added.  Hunan Barbecue Sauce is best for pork, chicken and seafood.  This traditional barbecue sauce glazes the meat with plenty of good flavor!
     Lap Cheong os a cured sweet pork sausage that is dried by the wind.  Lap Cheong is highly seasoned and it is flavored with aromatic items like soy sauce and rose water.  Lap Cheong is very firm and dense, so it is best to simmer this sausage till it starts to become soft, before using it for a barbecue skewer recipe.
     Modern BBQ entrées look best when presented with some stylish flair.  Leaning the skewers on a mound of fancy rice adds height to the presentation.  Placing a bed of vegetables on the plate adds interesting color.      
 
     Hunan BBQ Sauce: 
     This recipe yields a little more than 1 cup.
     Step 1:  Place 1/2 cup of granulated sugar in a sauce pot.
     Add 1 cup of water.
     Place the pot over medium high heat.
     Bring the liquid to a boil.
     Boil till the clear sugar syrup is a thin consistency that can lightly glaze a spoon.  (The finished volume will be about 2/3 cup.)
     Step 2:  Reduce the temperature to very low heat.
     Add 1/4 cup of Hoisin Sauce.
     Add 2 tablespoons of honey.
     Add 1 tablespoon of thin soy sauce.
     Add 1/2 tablespoon of lemon juice.
     Add 1/2 teaspoon of rice vinegar.
     Add 1/2 teaspoon of blended sesame oil.
     Step 3:  Add 1 teaspoon of ginger paste.
     Add 1/2 teaspoon of garlic paste.
     Add 1/4 teaspoon of Chinese Five Spice Powder.
     Add 1/4 teaspoon of ground cinnamon.
     Add 1 or 2 pinches of Chinese Hot Red Chile Powder.  (to taste)
     Add sea salt and white pepper to taste.  (2 to 3 pinches)
     Step 4:  *Brands of Food Color vary in strength.  Only enough food color should be added to give the sauce a translucent red color!
     Add about 3 to 6 drops of red food color while stirring with a whisk.
     Step 5:  Gently simmer and reduce till the sauce is a medium thin consistency that can easily glaze a spoon.
     Step 6:  Place the Hunan BBQ Sauce in a container.
     Set the sauce aside or chill it for later use.

     Black Sesame Rice:
     This recipe yields 3 to 4 portions.
     Step 1:  Place 2 cups of water in a sauce pot.
     Add 1/2 teaspoon of minced ginger.
     Add 1 clove of chopped garlic.
     Add 1/2 teaspoon of blended sesame oil.
     Add 1 teaspoon of black sesame seeds.
     Add 1 pinch of sea salt and white pepper.
     Step 2:  Place the sauce pot over medium high heat.
     Bring the liquid to a boil.
     Step 3:  Add 1 cup of Dried Sticky White Rice.
     Bring the liquid back to a boil.
     Step 4:  Reduce the temperature to low heat.
     Cover the pot with a lid.
     Gently simmer and steam till the rice is fully cooked.  (About 20 minutes,)
     Keep the Black Sesame Rice warm on a stove top or in a 135ºF bain marie.
 
     Shrimp and Lap Cheong Sausage Skewers: 
     This recipe yields 2 skewers.  (1 portion)
     Chinese Lap Cheong is a very hard dry cure sausage.  Even after simmering, the sausage texture will be firm.
     Step 1:  Soak 2 bamboo skewers (10" length) in a container of water for 1 hour.
     Step 2:  Cut 6 slices of Chinese Lap Cheong Sausage that are about 3/8" thick.
     Place the sausage slices in a small sauce pot.
     Add enough water to cover the sausage.
     Place the pot over medium low heat.
     Simmer till the sausage slices start to become tender.
     Step 3:  Remove the pot from the heat.
     Set the sausage slices aside and let them cool to room temperature.
     Step 4:  Peel and devein 10 large shrimp.  (Leave the tails on.)
     Step 5:  Place equal amounts of the shrimp and sausage pieces on the 2 bamboo skewers.
     Step 6:  Place the 2 Shrimp and Lap Cheong Sausage Skewers on a roasting pan.
     Lightly brush the skewers with vegetable oil.
     Lightly season with sea salt and white pepper.
     Set the pan with the skewers aside or chill them for later use.
 
     Chile Garlic Bok Choy: 
     This recipe yields 1 portion.
     Adding some spicy hot chile powder to the Bok Choy creates a flavor that compliments the Hunan BBQ.
     Step 1:  Place 1 quart of water in a sauce pot.
     Bring the water to a boil over high heat.
     Step 2:  Cut 5 Baby Bok Choy in half lengthwise.
     Place the Bok Choy in the boiling water.
     Blanch for 1 minute, so the Bok Choy are cooked al dente.
     Step 3:  Remove the blanched Bok Choy from the hot water and set them aside.
     Step 4:  Heat a mini wok (or wide sauté pan) over medium heat.
     Add 1 tablespoon of vegetable oil.
     Add 1 teaspoon of chopped garlic.
     Sauté till the garlic turna a golden color.
     Step 5:  Add the blanched Baby Bok Choy halves.
     Add 1 pinch of sea salt and white pepper.
     Add 1 tablespoon of Korean style Coarse Ground Red Serrano Chile Pepper Paste (sambal).
     Sauté and toss the ingredients together for one minute.
     Step 6:  Remove the pan from the heat.
     Keep the Chile Garlic Bok Choy warm on a stove top.
     
     Hunan BBQ Shrimp and Lap Cheong Sausage Skewers with Black Sesame Rice and Chile Garlic Bok Choy: 
     This recipe yields 1 entrée.
     Step 1:  Heat a broiler to a moderate temperature.
     Place the broiler pan with the skewers under the broiler.
     Broil till the shrimp are halfway cooked.
     Step 2:  Remove the pan from the broiler.
     Brush the Shrimp and Lap Cheong Sausage Skewers with the Hunan BBQ Sauce.
     Finish broiling the skewers till the shrimp are fully cooked.
     Step 3:  Remove the pan from the broiler.
     Brush the skewers with the Hunan BBQ Sauce one last time before serving.
     Step 4:  Use a 3" diameter ring mold to place a portion of the Black Sesame Rice on the back half of a plate.
     Place a bed of the Chile Garlic Bok Choy on the plate, so it fans out from the rice.
     Step 5:  Place the 2 Hunan BBQ Shrimp and Lap Cheong Sausage Skewers on the bed of Bok Choy and criss-cross the ends of the skewers on top of the rice mound.

     This is an exciting looking plate of Hunan BBQ that tastes great!

No comments:

Post a Comment