- 1/2 pound red chili peppers (long, substitute red Fresno or jalapenos)
- 2 cloves garlic
- 1/2 teaspoon salt
- 2 teaspoons fish sauce
- 1/2 cup water
- 1 tablespoon rice vinegar
- 1/2 cup plum sauce (Lee Kum Kee brand is ideal)
- 1/4 cup plums (2 oz./5-6pc Chinese black preserved, *Chan Pie Mui)
- 1 tablespoon water
- 1 tablespoon ginger (minced)
- 2 teaspoons mushroom soy sauce (dark)
- 2 teaspoons sesame seeds (toasted)
- 2 tablespoons fish sauce
- 1 tablespoon ginger (minced)
- 3 ounces water (use from hydrating shiitake mushrooms)
- 2 teaspoons baking powder
- 2 tablespoons tapioca starch
- 1 tablespoon granulated sugar
- 1/4 teaspoon white peppercorns (coarsely ground)
- 12 ounces pork leg (10-15% fat, ground coarsely)
- 10 grams dried wood ear mushrooms (fungus, about 1/4 cup, soaked, drained, trimmed, cut fine 1/8 inch strips, 35 gm)
- 10 grams dried shiitake mushrooms (about 6-8 caps, soaked, drained, trimmed, cut 1/4 inch dice)
- 1/4 cup green onions (finely chopped)
- 25 pieces tofu (fried, cut in half and folded inside out, you will yield 50 pockets)
- 1. Combine chilies, garlic, salt and fish sauce in food processor–chop roughly. Transfer to container, stir in water, cover loosely and ferment at room temperature for 2-3 days – you should see some action in there.
- 2. Transfer to a small sauce pan, bring to a boil and cook for one minute.
- 3. Transfer to a blender with vinegar and puree until very smooth, adding water as needed. Strain and store in squeeze bottle.
- 1. Whisk together the fish sauce, ginger, water, baking powder, tapioca starch, sugar and pepper. Add ground pork, mix well. Marinate in refrigerator for 1 hour.
- 2. Transfer to chilled food processor and puree until very smooth – this will take a couple of minutes. Remove to a bowl and fold in mushrooms and spring onions.
- 3. Cook a sample and adjust seasoning with salt, fish sauce and sugar. If needed adjust texture with vegetable oil and water.
- 4. Fill inside-out tofu with pork mixture–pack very tight and forming a slightly rounded surface
- 1. Deep fry pork puffs at 185c/375F until golden brown and cooked through. Drain on absorbent paper.
- 2. Place fried pork on decorative skewer, drizzle with both sauces and sprinkle with toasted black and white sesame seeds.
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