I found this interesting idea in the book Thai Food by David Thompson. The author suggests steaming for 10 minutes for a slightly soft yolk, but as I desired a firmer yolk steamed for 12 minutes and let them cool at room temperature for a while. David is right that they are more tender than a boiled egg, not a huge difference but these are just that subtly bit better than a boiled egg. Well worth a try for anything where you would otherwise use a boiled egg.
This is an adaptation of a traditional Chinese recipe suitable for cooking on a barbecue. You will need a barbecue with a hood for best results, or you can do the boring thing and cook in an oven. It has a really nice sauce that goes well over plain rice.
A recipe I found on other site which I enjoyed, but I found it too salty for my taste even over rice. It originally contained a teaspoon of salt in the marinade which I've since removed, the soy contains plenty of salt especially given that the sauce is fairly salty as well. Note some soaking time and a few hours of marination time is required which is not included in the preparation time.
Every time I get Chinese takeaway the black bean sauce is thick, tasty and plentiful, but every time I see a recipe for a black bean dish it has a thin sauce. This is my attempt at fixing it, the way I've done a few things is fairly unconventional, but makes it super easy to put together once the sauce has been made and you don't need to worry about the meat overcooking while the sauce thickens. I was originally going to use a can of mixed Asian stir-fry veggies in the sauce but the store didn't have any so I've listed what I used but go ahead and use whatever sounds good. If using fresh you can also saute at the same time as the onion and garlic. Note the recipe gives quite a strong and salty sauce that is great soaked up with with plenty of rice, if you like a fairly mild black bean sauce reduce the black bean paste for the sauce to 1/4 cup.
Wonderful recipe from Thai Food by David Thompson. It has a slightly salty and nutty taste while the pea shoots and herbs maintain a wonderfully fresh flavour because they are not overcooked. I found the soup was at its best if topped with the garnishings in the serving bowl but then allowed to rest 5 minutes before serving. Note that this is best with home-made stock but if you're using store bought stock use a low-sodium variety, don't season with salt and use the smaller amount of soy sauce.
Another great recipe from Thai Food by David Thompson with a few small changes to the cooking method made by myself. A really sweet dish that should be offset by serving with other sour dishes. Note that you should use 3 whole coriander stems for the recipe, use the leaves to garnish and the roots for the paste. I deep-fried my own fresh shallots but they can already be purchased fried as well. I used the dried granular palm sugar, the original recipe called for 2 cups of natural palm sugar.
This came from the book "Thai Food" by David Thompson where he indicates if it is to be deep-fried it should be completely dry otherwise it will shrink and toughen. He also says it will keep for a few days if refrigerated. This recipe is how I prepared the dish using an oven for drying rather than leaving in the sun. Note it requires overnight marination (not included in prep time) and quite a bit of drying time. Makes an interesting snack although it is quite salty & chewy so won't be to everyone's taste.
Idea I had of using a Thai style red curry to make a jerky. I'm not confident on long-term storage of this recipe so would recommend keeping refrigerated and using in a week or so. Preparation time does not include the marinating time. Leaving the seeds in the chili makes it quite hot, unless you really like a fair bit of heat you should probably remove the seeds so it's more like a commercial jerky spiciness. Otherwise make sure you have a nice cold beer or two on hand ;-).
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