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Kid friendly recipes from Macy's Culinary Council Chef Ming Tsai
Photos by: ALP www.FotoSB.com
Macy’s Culinary Council hosted special back to school kid friendly cooking
demonstration with Chef Ming Tsai at Macy's on State St. It was a class
session where kids learned how to make quick & easy kid friendly meals. The
event followed by a meet and greet with Chef Tsai, as well as book signing.
This site and its contents are copyright © 2016 TRENDY. All rights reserved.
All recipes compliments of Ming Tsai
RED ROAST PORK SHOULDER WONTONS
Yields 75-100 Wontons
1 bottle dry red wine
2 cups Wan Ja Shan soy sauce-We will ship for demo
2 cups water
14 ounces rock sugar (or 2 cups cups dark brown sugar)
5 pieces ginger, long 1/4-inch slices
1 head garlic, unpeeled and halved horizontally
2 bunches scallions, white part sliced into 3-inch lengths, green part sliced 1/8-inch thick
1 bag of carrot nubs
2 star anise
3 dried Thai bird chiles
2 cinnamon sticks
1 Tablesoon Sambal Oelek
2 Tablespoons of Butter
4-pound boneless pork butt with fat cap still on
Kosher salt and freshly ground black pepper
5 package square wonton wrappers
1. In a large deep pot over high heat, add the wine, soy sauce and water. Bring to a boil.
2. Add dark brown sugar, ginger, garlic, white part of scallions, star anise, Thai bird chiles, cinnamon sticks; stir to dissolve sugar.
3. Season pork lightly with salt and pepper and add pork to the pot. If liquid doesn’t cover pork, add more water. Place a second pot or stainless steel bowl half-filled with water into the first to keep the pork submerged and simmer until the pork is very tender and almost falling from the bones 2 1/2 to 3 hours. Do not overcook or the meat will come apart. At the last hour of cooking add the bag of carrot nubs.
4. Let pork cool in liquid. When pork has cooled enough to touch remove it from the braising liquid and shred the pork fat and all.
5. For the dipping sauce strain the braising liquid while it is still hot. Remove the soft carrots and add to a blender, add Sambal Oelek, 1-2 cups of the strained braising liquid to the blender and blend until smooth. Add 2 tablespoons of butter and blend until melted.
To form the Wontons
1. Place 1 wonton wrapper on a work surface with 1 corner nearest you. Place 1 scant tablespoon of the filling in the center of the wrapper, moisten the edges with the egg wash, and fold the bottom half over the top to create a triangular dumpling. Bring the left and right sides under the dumpling, moisten the points with the egg wash, and pinch together to seal. Repeat with the remaining wrappers and filling.
2. Fill a fryer or medium heavy pot one-third full with oil. Over high heat, bring to 350°F on a deep-frying thermometer. Add half the wontons and fry until golden brown, about 2 minutes. Remove with a large mesh spoon and drain on paper towels. Repeat with the remaining wontons. Season with salt.
3. Serve on a platter with the reduced braising dipping sauce, garnish with scallion greens.
Yields 75-100 Wontons
1 bottle dry red wine
2 cups Wan Ja Shan soy sauce-We will ship for demo
2 cups water
14 ounces rock sugar (or 2 cups cups dark brown sugar)
5 pieces ginger, long 1/4-inch slices
1 head garlic, unpeeled and halved horizontally
2 bunches scallions, white part sliced into 3-inch lengths, green part sliced 1/8-inch thick
1 bag of carrot nubs
2 star anise
3 dried Thai bird chiles
2 cinnamon sticks
1 Tablesoon Sambal Oelek
2 Tablespoons of Butter
4-pound boneless pork butt with fat cap still on
Kosher salt and freshly ground black pepper
5 package square wonton wrappers
1. In a large deep pot over high heat, add the wine, soy sauce and water. Bring to a boil.
2. Add dark brown sugar, ginger, garlic, white part of scallions, star anise, Thai bird chiles, cinnamon sticks; stir to dissolve sugar.
3. Season pork lightly with salt and pepper and add pork to the pot. If liquid doesn’t cover pork, add more water. Place a second pot or stainless steel bowl half-filled with water into the first to keep the pork submerged and simmer until the pork is very tender and almost falling from the bones 2 1/2 to 3 hours. Do not overcook or the meat will come apart. At the last hour of cooking add the bag of carrot nubs.
4. Let pork cool in liquid. When pork has cooled enough to touch remove it from the braising liquid and shred the pork fat and all.
5. For the dipping sauce strain the braising liquid while it is still hot. Remove the soft carrots and add to a blender, add Sambal Oelek, 1-2 cups of the strained braising liquid to the blender and blend until smooth. Add 2 tablespoons of butter and blend until melted.
To form the Wontons
1. Place 1 wonton wrapper on a work surface with 1 corner nearest you. Place 1 scant tablespoon of the filling in the center of the wrapper, moisten the edges with the egg wash, and fold the bottom half over the top to create a triangular dumpling. Bring the left and right sides under the dumpling, moisten the points with the egg wash, and pinch together to seal. Repeat with the remaining wrappers and filling.
2. Fill a fryer or medium heavy pot one-third full with oil. Over high heat, bring to 350°F on a deep-frying thermometer. Add half the wontons and fry until golden brown, about 2 minutes. Remove with a large mesh spoon and drain on paper towels. Repeat with the remaining wontons. Season with salt.
3. Serve on a platter with the reduced braising dipping sauce, garnish with scallion greens.
Blue Ginger Chicken Lettuce Cups
Serves 4
3/4 cup sweet soy sauce-
2 tablespoons Wan Ja Shan soy sauce-
2 tablespoons Wan Ja Shan rice vinegar-
1 teaspoon sambal oelek (or, to taste)
1 tablespoon minced ginger
1 tablespoon minced garlic
1 pound chicken thigh meat, boneless, skinless, cut into small dice
1 onion, cut into small dice
1 carrot, cut into small dice
3 celery stalks, cut into small dice
1 small jicama (baseball-sized), cut into small dice
1 Pkg Mung bean vermicelli noodles
Bibb lettuce leaves
Kosher salt and freshly ground black pepper
Canola oil
Fill a fryer or stockpot one-third with oil and heat to 400 degrees. In a bowl, combine sweet soy sauce, soy sauce, rice vinegar, sambal, ginger and garlic. In a large saute pan over medium-high heat coated lightly with oil saute chicken until almost cooked through, about 5-7 minutes. Add onions, carrot, celery and jicama, season with salt and pepper and toss. Add sweet soy deglazing mixture and saute; allow to reduce almost completely. Check flavor, season if necessary. Fry vermicelli, it will take seconds to puff up, and remove to a paper towel-lined plate. To serve, divide chicken mixture among 4 small bowls and place on 4 dinner plates. Divide Bibb lettuce leaves and mung bean vermicelli among plates. To eat: make a lettuce wrap and enjoy! Alternatively, serve in a bento box for extra fun.
Serves 4
3/4 cup sweet soy sauce-
2 tablespoons Wan Ja Shan soy sauce-
2 tablespoons Wan Ja Shan rice vinegar-
1 teaspoon sambal oelek (or, to taste)
1 tablespoon minced ginger
1 tablespoon minced garlic
1 pound chicken thigh meat, boneless, skinless, cut into small dice
1 onion, cut into small dice
1 carrot, cut into small dice
3 celery stalks, cut into small dice
1 small jicama (baseball-sized), cut into small dice
1 Pkg Mung bean vermicelli noodles
Bibb lettuce leaves
Kosher salt and freshly ground black pepper
Canola oil
Fill a fryer or stockpot one-third with oil and heat to 400 degrees. In a bowl, combine sweet soy sauce, soy sauce, rice vinegar, sambal, ginger and garlic. In a large saute pan over medium-high heat coated lightly with oil saute chicken until almost cooked through, about 5-7 minutes. Add onions, carrot, celery and jicama, season with salt and pepper and toss. Add sweet soy deglazing mixture and saute; allow to reduce almost completely. Check flavor, season if necessary. Fry vermicelli, it will take seconds to puff up, and remove to a paper towel-lined plate. To serve, divide chicken mixture among 4 small bowls and place on 4 dinner plates. Divide Bibb lettuce leaves and mung bean vermicelli among plates. To eat: make a lettuce wrap and enjoy! Alternatively, serve in a bento box for extra fun.
Almond Oatmeal Cookies
Makes 24
1 cup old-fashioned rolled oats
1 cup almond flour
1 cup all-purpose flour
½ teaspoon kosher salt
½ cup (1 stick) unsalted butter
¾ cup dark brown sugar
2 tablespoons agave syrup or honey
1 teaspoon baking soda
1 Place two racks in the bottom and middle positions of the oven. Preheat the oven
to 350°F. In a large bowl, combine the rolled oats, flours, and salt and set aside. Fill a
tea kettle or small saucepan with about 1 cup water and bring to a boil.
2 In a medium saucepan, melt the butter over medium heat. Add the brown sugar
and syrup and stir, then add 2 tablespoons of the boiling water. Bring just to a boil,
add the baking soda, and whisk to blend. As soon as the mixture bubbles, remove
the pan from the heat and continue to whisk until the bubbles subside. Whisk about
1 minute to incorporate air, then pour over the flour mixture. Using a rubber spatula,
fold the liquid ingredients into the dry to make a dough.
3 Roll the dough into balls slightly smaller than golf balls. Place 2 inches apart
on two cookie sheets and press down to flatten. Bake until lightly browned all over,
7 to 8 minutes. Don’t overbake; the cookies should be chewy in the center. Transfer
the cookies to a rack and let cool.
Mings Tips:
You can make awesome ice cream sandwiches with these cookies (as
pictured). Let the cookies cool completely. Place a generous scoop—about
½ cup—of the flavor-of-your-choice ice cream, or a nondairy equivalent,
on the flat side of one cookie. Sandwich with a second one, pressing down
to flatten the ice cream into a disc shape. Roll the sides in toasted sliced
almonds for extra crunch. Enjoy immediately or wrap them individually in
plastic wrap and store in the freezer for a quick treat.
Makes 24
1 cup old-fashioned rolled oats
1 cup almond flour
1 cup all-purpose flour
½ teaspoon kosher salt
½ cup (1 stick) unsalted butter
¾ cup dark brown sugar
2 tablespoons agave syrup or honey
1 teaspoon baking soda
1 Place two racks in the bottom and middle positions of the oven. Preheat the oven
to 350°F. In a large bowl, combine the rolled oats, flours, and salt and set aside. Fill a
tea kettle or small saucepan with about 1 cup water and bring to a boil.
2 In a medium saucepan, melt the butter over medium heat. Add the brown sugar
and syrup and stir, then add 2 tablespoons of the boiling water. Bring just to a boil,
add the baking soda, and whisk to blend. As soon as the mixture bubbles, remove
the pan from the heat and continue to whisk until the bubbles subside. Whisk about
1 minute to incorporate air, then pour over the flour mixture. Using a rubber spatula,
fold the liquid ingredients into the dry to make a dough.
3 Roll the dough into balls slightly smaller than golf balls. Place 2 inches apart
on two cookie sheets and press down to flatten. Bake until lightly browned all over,
7 to 8 minutes. Don’t overbake; the cookies should be chewy in the center. Transfer
the cookies to a rack and let cool.
Mings Tips:
You can make awesome ice cream sandwiches with these cookies (as
pictured). Let the cookies cool completely. Place a generous scoop—about
½ cup—of the flavor-of-your-choice ice cream, or a nondairy equivalent,
on the flat side of one cookie. Sandwich with a second one, pressing down
to flatten the ice cream into a disc shape. Roll the sides in toasted sliced
almonds for extra crunch. Enjoy immediately or wrap them individually in
plastic wrap and store in the freezer for a quick treat.