Page 4 - MIdWeek Kauai - Nov 17, 2021

4 KAUA‘I MIDWEEK NOVEMBER 17, 2021
PSauce Adds Kick To Dumplings
FRIED MANDU
with Gochugaru Dipping Sauce (or Chile Oil Sauce)
eter Pak of the University of Hawai‘i Maui College culinary program makes a local favorite this week. When Korean
What’s Next classics and who knows, maybe I’ ll submit a column or two while I work to get back on my horse?
people started immigrating to Hawai‘i in the early 1900s, they brought with them, among other things, great food.
No Kidding
The Korean dumpling has many different versions, but the fried one seems to be a Ha- wai‘i favorite. Peter shares his recipe for Fried Mandu with Gochugaru Dipping Sauce.
Probably by the time you read this, I will have had some major surgery and be on the road to recovery. Long story short, the renal cell cancer (kidney) I had in 2009 has metastasized to my left lung. I’m pretty grateful to have had 12 long years of “remis- sion.” I owe that to all my doctors and my family for taking great care of me.
Ingredients for mandu:
• 1 cup water, for assembly
• 50 mandu skins
• 8 ounces ground pork
• 1 tablespoon kosher salt
• 1 teaspoon black pepper, ground • 1 tablespoon sesame oil
• 5 ounces chives, chopped
• 6 ounces shiitake mushrooms,
minced
• 3 ounces onion, minced
• 3 garlic cloves, minced
• 1/2 package firm tofu, squeeze
out all liquid)
Place all filling ingredients into a large mixing bowl.
Mix by hand until mixture forms a slight tackiness.
Place 1 tablespoon of filling into the center of each mandu skin.
Dip a finger into the water to “paint” the edge of the mandu skin to create an adhesive to hold the dough together.
Fold the skin over to create a half moon shape and begin pleating the edges together to close the dumpling.
Steam, boil or fry the mandu for approximately 10 minutes, or until the filling has cooked through.
Serve with dipping sauce of your choice.
Ingredients for gochugaru dipping sauce:
• 2 tablespoons soy sauce • 2 tablespoons vinegar
• 2 teaspoons sugar
• 2 teaspoons gochugaru (Korean
red chile pepper flakes)
• 2 teaspoons sesame seeds,
toasted
• 1 teaspoon sesame oil
• salt and pepper, to taste Mix all ingredients and serve.
Ingredients for chile oil sauce: • 3 cups neutral oil
• 5 star anise
• 1 cinnamon stick
• 2 bay leaves
• 3 tablespoons Sichuan peppercorns
• 2 cardamom pods
• 1 tablespoon dried ginger • 2 teaspoons cloves
Ingredients for chile oil sauce:
• 3 cups neutral oil • 5 star anise
• 1 cinnamon stick • 2 bay leaves
• 3 tablespoons Sichuan peppercorns
• 2 cardamom pods
• 1 tablespoon dried ginger • 2 teaspoons cloves
• 3 garlic cloves, crushed
• 1 shallot, sliced
• 1 cup red chile flakes
• 2 teaspoons salt, to taste
Gather all the aromatics (everything
except the chile flakes) and oil into a pot with at least 2 inches of clearance
between the oil and the rim of the pot. Set the pot over medium heat to
start, then progressively lower it to medium-low or low heat as the oil comes to temperature. The oil should be at about 225-250 degrees and small bubbles to slowly rise from the aromat- ics. If you notice the spices sizzling more vigorously than that or turning dark too quickly, reduce the heat to cool it down. If you are not achieving small bubbles, slowly increase the heat. Hovering around 200-225 degrees is the safest way to prevent burning.
While the oil is infusing, prepare your red chile flakes by placing them in a heatproof bowl.
Generally, the oil should be between 225-250 degrees when pouring over the
LANAI
chile flakes. If you like a darker color, opt for 250-275 degrees. If your chile flakes are already super roasted, you may want to be closer to 225 degrees. When in doubt, test the oil on a small bowl of chili flakes before you do the rest.
Carefully pour the hot oil through
a strainer onto the chile flakes. Stir to evenly distribute the heat of the oil. You’ll know you’ve gotten it right when you smell a popcorn-like odor that is not at all burnt-smelling.
Stir in the salt, and allow the chile oil to cool. Store in airtight containers in the refrigerator. Always use a clean utensil when handling to prevent spoilage. It can last for up to 6 months if handled
in this way.
Makes 3 cups.
As far as life goes, don’t worry because I’m not done yet. I will truly work toward being back before my fa- vorite time of the year: Christmas! My boss, Dennis Francis, and our entire company have supported me through this journey and have been incredibly encour- aging. They are truly like family.
And my MidWeek staff, my work ‘ohana, will be sure to continue providing you with informative and entertaining reads. Well, maybe with the exception of that “kolohe” column on this page by yours truly. As in years past whenever I’ve been away, we plan to run
I’ ll be receiving the best of care by my wife, daughter and son. Pret- ty sure I’ ll have some great stories about my experience while also being an advocate for cancer survivors or anyone going through this kind of life-chang- ing experience.
PHOTO COURTESY GUIDEDOGSOFHAWAII.ORG
Of course, I’ll be “incommunicado” for a while so if I don’t answer your emails and such as I always have, you know the reason. So that’s it for now. Thank you for continuing to support MidWeek and our ad- vertisers, and I’ ll see you in December!
You can watch episodes of “Cooking Hawaiian Style,” presented by Maui County Farm Bureau, on OC16 channels 10 and 1012, as well as nationwide via LifeStyle Network, FNX Network, Roku and Hawaiian Airlines in-flight entertainment. “Cooking Hawaiian Style” airs in over 43 million homes worldwide. Get this free recipe and thousands of others at cookinghawaiianstyle.com.
rnagasawa@midweek.com
PHOTOS BY RUBEN CARRILLO AND RYAN SAKAMOTO