Roy Yamaguchis Shui Mai Recipes

ROY YAMAGUCHI'S SHUI MAI

Steps:

• Grind the pork through a meat grinder or in a food processor; or have the butcher grind it for you.
• Place in a bowl and add soy sauce, ginger, sugar and garlic; and mix.
• Place 1 teaspoon of mixture in center of each won ton skin.
• Bring the edges together and twist to seal mixture inside, using water to make skin adhere.
• Bring enough water to a boil to cover shui mai. Drop shui mai into boiling water and cook about 5 minutes; remove from the pan.
• To make the mustard-soy vinaigrette, place the mustard in a bowl, dilute with a small amount of red wine vinegar to form a paste.
• Add remaining rice wine vinegar and soy sauce.
• Let stand 1 hour to blend flavors before using.
• Cover bottom of a platter with mustard-soy vinaigrette.
• Arrange dumplings over the sauce.
• Sprinkle with chives and garnish with watercress.
• Ready to serve.

ROY YAMAGUCHI'S HAUPIA CAKE

Steps:

• Preheat the oven to 350 degrees and grease an 8 inch square cake pan or 9 inch round pan.
• To prepare the sponge cake, sift the flour and baking powder into a small mixing bowl.
• Using an electric mixer, beat the eggs and yolks at high speed for about 4 minutes, or until thick.
• Gradually add the sugar to the eggs and beat at medium speed for 4 or 5 minutes, until light and fluffy.
• Add the flour mixture to the eggs and beat at medium-low speed until just combined.
• Put the water and butter in a saucepan and stir over medium heat until the butter melts. Add to the batter and beat until combined.
• Pour the batter into the prepared baking pan. Bake in the over for 20 to 25 minutes, or until an inserted toothpick come out clean.
• Let the cake cool in the pan briefly, then remove and cool on a wire rack. Cover with plastic wrap or foil and place in the freezer, preferably overnight.
• To prepare the haupia, place the coconut milk, 1 cup of the water and the sugar in a saucepan and bring to a boil.
• Mix the cornstarch and the remaining 1 cup of water together in a bowl, add to the pan, and stir until the mixture returns to a boil and thickens. Remove from the heat and keep warm in a double boiler.
• Remove the sponge cake from the freezer and cut a thin slice off the top to level off the cake. Slice the cake in half horizontally to make two even layers. Pour the haupia over the bottom layer, to a thickness of about ½ inch.
• Place the top layer of cake over the haupia, gently pressing down. Pour more of the haupia over the top of the cake, using a spatula (or chill it in a small shallow pan, cut it into squares, and serve with the cake - or eat it before your company arrives!).
• Refrigerate the cake for 3 to 4 hours. When ready to serve, sprinkle the shredded coconut on top the cake.