Fried Sandwich Loaf + other goodies and memories
Yesterday was a hectic day and this bread is one of the reasons. Last Sunday, I saw some beautiful red beans so I bought some; that same day while watching a late night movie minutes before midnight I decided to make red bean paste for tomorrow and I proceeded to wash and soak the beans so they will be ready for tomorrow.
I made the red bean paste yesterday, smooth but with some chunks left for character including the bean skins. It was a 2 hour process; boiling, mashing by hand and sweetening. I love the texture of homemade bean paste and its sophisticated sweetness. I also like to make a small amount so we can have it fresh; what was left will be used for various rolls, pastries and sweets in the coming days.
My homemade red bean paste.
With the bean paste made, I suddenly thought of making a bread that would go well with it. For me, there is no better bread but a mantou, its slight blandness will make the red bean paste shine while providing the perfect texture. Just thinking of kneading dough by hand is somewhat tiring so I made a convenient schedule, make the dough at night, retard it and cook it tomorrow.
I thought I can have a good rest until night time but suddenly, dad requested if I can make my sticky rice dish that he loved and said he had all of the ingredients needed bought. How can I refuse? It is only one of the few times dad requested something from me and it’s me requesting something from him often like his wonderful fruit preserves and sweets. To add more, I decided to make some rice dumplings/zongzi (粽子) from the sticky rice I have which will be treated differently. So from the afternoon until midnight; I kneaded the dough, cut the meat and vegetable to their appropriate sizes, marinated and cooked them, prepared the rice and did all the things that need to be prepared in advance. If I haven’t done those, this day will be even more stressful. Thanks to the fridge!
Today is as hectic as if not more than yesterday, I cooked the sticky rice, made 2 rice dumplings, and made this bread! It was so exhausting but every effort I made was rewarded with very good food! We really had a feast today! Dad invited his friend and they really enjoyed what I made. They said now that I'm 21, I can really pull off some exceptional dishes without getting help. Seeing them enjoy the food I made is even more rewarding than enjoying the food itself, especially coming from my dad.
A well made mantou is already good but when deep fried like what is done in dim sum restaurants something magical happens and dipped in condensed milk, you cannot ask for more. It also goes great with savory dishes, in fact this was inspired by a bread in a Chinese restaurant served with red braised pork. The crust is thin and extremely crunchy. This can be described as a gigantic fried mantou. It is also not overly airy, it's fluffy and substantial just how we like it.
The flour I used was unbleached so it has a yellowish tinge to it.
Honestly, it's so soft, it's difficult to cut.
It's better to pull shreds from the crumb.
It really goes well with black or lightly sweetened coffee!
You choose, classic style with condensed milk...
Or with red bean paste....
My favorite... Combine the two!
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My sticky rice dish that dad requested...
Kiampung, a sticky rice dish with meat and vegetables commonly found in Hokkien households and in Chinatown. There are many versions of this dish but mine is my dad's favorite.
Some rice dumplings made with almost the same ingredients as an experiment. I used banana leaves and nylon string to wrap because that's what I only have on hand. With a different leaf and string (a thick natural fiber one is ideal) wrapping the tetrahedral zongzi (locally called as machang) is a pain so wrapping is "just seal it" style. The bamboo leaves used are only available in Chinatown which is 2 hours away from us given there is no heavy traffic jam. For a misshaped zongzi with a different aroma because of the different leaf, it came out pretty good.
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Those flowers in the first picture have a special place in my heart and they are blooming right now. With those flowers, many friendships were formed back when I was a child. There are 3 varieties that I know; red, yellow, and white. The red variety has the most flowers now; the yellow variety still has many buds that haven't bloomed; the white one still doesn't have any sign of flowers. These are called Santan, very common here and most yards now are covered with red and yellow flowers.
As you can see, each cluster is composed of many tiny flowers. Each flower has a stalk that you can pull; pull them halfway and you can link each flower to another flower, this is what girls usually do forming garlands and bracelets; pull them all the way and a tiny drop of liquid (they say it's the nectar) oozes out that you can sip and the taste is lightly sweet and this is what I do back then (we sometimes even strip whole shrubs of their flowers) and we think that the yellow variety produces the best tasting one. Every afternoon, kids flock the shrubs to do what I mentioned above sharing what they made/picked with the other kids while playing outdoor/team games (Ah! Those were the days!) nurturing friendships that we still remember to this day. Ask any kid of this generation and they probably wouldn't know what I'm talking about! :P The games and fun that they know today are iPad and Apps.
I wish you could see that stalk with the precious nectar!
Yes, technology might have taken some "fun" from this generation but I'm thankful for it and happy that I lived in this time. Ingredients are easier to source, recipes and food from around the world are easier to find broadening my mind and palate, and I am able to share some good stuff and see those of others no matter where in the world we are.
It's a tiring but happy day! When you finish a day weary and smiling, you appreciate rest much better!
Thank you very much!
Comments
Never herd of fried mantou before but I'm hooked on it for sure. Can it be steamed too like Bao? Nothing like another new thing to try out! Love the flowers. Well done and
Happy Baking
Of course! Mantou are just unfilled bao meant to be filled after cooking rather than cooked with a filling OR to mop up everything delicious. For me cold mantou is best reheated by deep frying. You may just reheat it in a microwave and they will remain pillowy with a delicate paper thin crust which is good but I think frying elevates their taste and texture. Fried mantou dipped in condensed milk is highly addictive! Be light on the condensed milk though, this is not the healthiest stuff for those controlling their blood sugar levels!
The fried mantou with red bean paste reminds me of my mother's favorite treat, anpan. A sweet roll baked with red bean paste in the middle. I bet it's even better fried! And the sticky rice dish looks especially delicious!
Yes, If I divided this into small rolls, filled them with red bean paste and baked them; they will be anpan! The frying gave this a richer and more decadent taste, a nice treat once in a while.
What a mouth watering post !! I would love to be able to make both the Mantou and the sticky rice ! Would you have time to share your recipe ?
Thank you for your post - Merlie
For the mantou:
*Its flavor is from fermentation rather than the "enrichments" for maximum impact of the accompaniments.
2 cups all-purpose flour (I used an unbleached one here)
150 ml water (more or less is needed)
2 T sugar
3/4 t salt
3/4 t yeast
2 T oil
-Mix everything except the oil until combined then add the oil and knead until smooth and elastic.
-Let the dough rise for 2 hours at room temperature and put it in the fridge overnight.
-Shape it into a sandwich loaf and proof for 40 minutes.
-Steam on high heat. (I forgot how long I cooked it because I was super busy)
-Let cool and fry in very hot oil until brown and crispy.
*It can be eaten without frying but I thinks its better when fried.
*The bread is 12 inches long so you need a large steamer and a large amount of oil. If this presents a problem then you can make smaller loaves.
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For the sticky rice, I'm sorry that I cannot give exact amounts because I don't measure when I cook. I judge everything by eye and allow my taste to guide me along the way. It's called kiampung and there are several recipes in the internet that you can try to find which one suits your taste. or you can add whatever you want. My version only has sticky rice, soy marinated pork, carrots and dried mushrooms. Soak the mushrooms for 4 hours in hot water and marinate the pork for 5 hours better if overnight. Saute some onion until lightly browned, add the pork and stir fry until cook, then add the mushrooms and carrots and cook until they are slightly tender. Add the washed sticky rice and stir until all the grains are coated with oil. Add water or stock (this is critical: too little and the rice will be hard and raw in the middle, too much and you will end up with mushy or pasty rice; it's a skill learned through experience so don't get discouraged if yu didn't get it for the first time) and cook until rice is tender but firm. Serve it with fried garlic and chopped spring onions on the side.
*Remember, you are the master of your kitchen so your rules will stick, recipes are just a guide. I'm sorry too if the "guide" I provided can't be of much help. :(
Thanks and good luck!
Thank you !!! So very kind of you to take the time to write out the recipes and necessary advice. I am going to make the Mantou first. Later try Sticky rice . I have never had this before so we shall see !
Again thank you - Merlie.
The rice is supposed to be savory and tasty because it has absorbed the taste of the other ingredients and should taste it each grain! Do a final check for the salt and adjust to your taste! It's really good! I hope you can try it soon.
Let me know how the bread and the sticky rice turn out when you finally make it! Post some pictures too!
Cheers and good luck!
Awesome post! Thanks for sharing with us.
Regards,
Ian
Your garden photos also inspired me to post the photos of Santan flowers from our yard.
I remember sucking the nectar out of siimilar flowers when I was a kid too! Glad my garden photos could inspire you.
I'm anxiously praying that my crop of tomatoes starts turning before it's too late. I moved my veggie garden to raised beds in the backyard and planted them later than usual since I had to build the beds myself. Fingers crossed, but plenty of cucumbers.