Week 4 - Austria and Bhutan

Not a combination you would normally see alongside each other. But incredibly, both are landlocked countries, although Austria is nearly twice the size, and both are mountainous.

Austria
- Linzertorte (Or jam tart, as my son called it)
- Cherry Strudel
- Wiener Schnitzel

I used the recipes from a previous blog when we had travelled to Austria. Although I did a very simply Cherry Strudel. I had some frozen cherries, which I de-frosted and mixed with a tin of cherry pie filling. I then layered some bought filo pastry on the work top - two sheets with an inch overlap, then covered it in melted butter and repeated this until I had five sheets. Spread the cherry filling then rolled it up and baked for 30 -40 mins. It was lovely, so easy to do - my husband wanted custard with it, which we did and it scored a 10 / 10!

Bhutan
- Phaksha Pa (pork with vegetables)
Something wasn't right with this dish for my husband and I, although my son loved it!

- Ema Datshi (chilli cheese stew)
As I was going to serve this to a nine year old I slightly changed it. I stewed down some peppers, as well as the onions and tomatoes, and reduced the chilli content. I don't eat cheese and neither my son nor husband like feta, so I used a paprika cheddar, as I still wanted to get the 'kick' that this dish gives. It was still a strange combination for them, yet they loved it - despite it being quite hot (I had some, without cheese in)

- Momo Dumplings
I had fun and games with getting wonton wrappers. I looked into making them myself, but was a little afraid I wouldn't get them thin enough. I also explored substitutes and then made a decision. Now, the purists among you will not like this, but I decided to fuse Austrian and Bhutan cuisine. So, I used the filling from the momo dumplings, but used filo pastry and turned them into a savory strudel. I served it with the Ema Datshi and we all thought it worked brilliantly!

Phaksha Pa (pork with vegetables)
Source: http://ediblyasian.info/recipes/phaksha-pa (accessed 02/FEB/2017)

Ingredients • 1 medium onion [about 4 ounces, 110g], peeled and quartered • Fresh ginger, peeled and cut into a 1 -inch [2. 5cm] cube • 1 medium daikon or white radish [about 31/2 ounces, 100g], peeled, halved lengthwise. • 1 stick unsalted butter [4 ounces, 8 tbsp, 115g] • 1 pound boneless pork shoulder [450g], cut into 6 by 1/2 inch [15 by 1.25cm] strips • 1/2 cup water [120ml] • 2 tablespoons chili powder • 2 teaspoons salt • 3 large heads bok choy [about 3 pounds total, 1.3kg], stems removed and leaves cut into 1/2-inch [1.25cm] strips • 6 ounces dried pork [170g], cut into 3 by 1/2 inch [7.5 by 1.25cm] strips • 1 large fresh green pepper [about 1/2 ounce, 15g], seeded and cut into julienne strips

Directions:

Dice the onion reasonably finely
Slice the ginger and crush it in a pestle and mortar. Set aside. Slice the daikon with the thick [6mm] slicing disc.
Melt the butter in a large saucepan. Add the pork shoulder, onion, daikon, water, chili powder, and salt and simmer over low heat until the pork is just tender, about 1 hour and 25 minutes.
Meanwhile, cook the bok choy in a saucepan of boiling water until tender, about 5 minutes. Drain.
Add the ginger, bok choy, dried pork, and chili pepper to the stew and simmer over low heat until heated through, 5 to 10 minutes.
Makes 6 servings [about 7 ounces each, 200g].

Ema Datshi (chilli cheese stew)
Ingredients

• 250g of chillies (green and of medium hotness)
• 1 onion chopped longitudinally
• 2 tomatoes
• 250g Danish Fetta cheese
• 5 cloves of garlic, finely crushed
• 3 leaves of coriander
• 2 tspoon vegetable oil

Directions
Cut chillies longitudinally (1 chilli = 4 pcs). Put these chillies and chopped onions in a pot of water (approx. 400 ml). Add 2 teaspoon vegetable oil. Then boil in medium heat for about 10 minutes. Add tomato and garlic and boil for another 2 mins. Add cheese and let it remain for 2-3 mins. Finally add coriander and turn off the heat. Stir. Keep it closed for 2 mins. And then you are ready for a treat of good Ema Datshi. Serves 3. As always, serve with a generous portion of red rice or polished white rice, along with some other dish.
Note: The cheese that is actually used cannot be found outside Bhutan. They are a local farmer’s cheese with a unique texture that doesn’t dissolve when put in boiling water. None of the Bhutanese outside Bhutan that I know have found a good substitute yet. Other’s have suggested “farmer’s cheese” or a mixture of various kinds of cheeses. This dish is VERY HOT.
Contributer: Kunzang Namgyel. kn15@uow.edu.au

Momo Dumplings

source: http://www.mytaste.com/click/index/2591407/food.com (accessed 05FEB2017)

Ingredients                

Yield 4 dozen dumplings                                                                      

For the dumplings

¹⁄₂ lb yak meat or ¹⁄₂ lb beef, ground

¹⁄₂ onion, finely chopped

3 garlic cloves, finely minced

1 ounce Chinese wine (xiaoshing)

2 teaspoons flour

2 teaspoons soy sauce

1 jalapeno pepper, seeds removed, finely minced

1 (12 ounce) package wonton wrappers

1 few large lettuce or 1 cabbage leaf

For the dipping sauce

¹⁄₄ cup soy sauce

¹⁄₄ cup rice wine vinegar

1 teaspoon chili oil

1. With your hands, thoroughly mix the ground meat with the onion, garlic, xiaoshing, flour, soy sauce and jalapeno.
2. Lay out a few of the wonton wrappers and spoon a small amount of the filling into the center of each.
3. Fold the wonton wrapper in two and then pinch the edges to make a tight seal.
4. Line your steamer basket with the cabbage or lettuce leaves.
5. Add the dumplings (don't let them overlap) and steam for 30 minutes.
6. Meanwhile, mix the dipping sauce ingredients.
7. Serve the dumplings hot with the dipping sauce.