February 2011 Monthly Challenge: "Asian"

[Bill/SFNM]

Bill - Stunning pizza. Do you have a special appliance to do the sous vide?

John

Thanks, John. I cobbled together a cheap DYI setup using a countertop GE electric roaster, a temperature controller, and an aquarium circulator pump. Works perfectly.

[buceriasdon]

#4, I was constantly interuppted while baking this pizza so my edges got a bit of char however this was an absolutely outstanding sublime* pizza. The sauce is a mango, lemongrass, reduced coconut milk with garlic and chopped dried red peppers and fish sauce. Topped with Thai basil as garnish. *Next time I would use red pepper flakes as this must be the spiciest hot pizza I have ever made. I'm still sweating and drinking beer as I type. Wonderful blend, except for the hotness, of sweet, sour, salty and heat. This to me is paramount for oriental dishes. The dough is off the shelf low gluten Mexican AP flour.
1 to 2 whole mango pitted and skinned coarsely chopped(canned is fine)
2 shalks lemongrass thinly sliced (no real subsitute but in a pinch lemon juice to taste)
3 Tbs. reduced coconut milk or cream
1 tps. red pepper flakes
1 to 2 Tbs. Fish sauce depending on taste
1 to 2 cloves chopped garlic
Place all in small food processor and blend. Let rest for a time for flavors to blend. Over night is best.

[TXCraig1]

Don,

Your pie looks great and is a fantastic idea. I'm really excited to try it. The only change I think I will make is to use fresh Thai chilies and put them straight into the sauce. The hotter the better for me. Maybe put some sauteed bell pepper and onion on top with the shrimp.

Very nice!

Craig

[Jet_deck]

Don, stellar pictures and crumb shot in the last reply.  Truely artisan.

[buceriasdon]

A wilted spinach in sesame oil and rice vinegar base, with tuna and white radish topping and a drizzle of wasabi mayo. Edge was brushed with seasame oil. Very different but very tasty. Next time I'll garnish with the white radish after baking. Sorry about the poor pic.
Don

[buceriasdon]

 Crock pot oriental seasoned pork with red pepper and sprouts on a thin and crispy crust. Base was 1/4C Hoisin and 1/4C plus two Tbs. plum sauce thinly brushed. Not seen in the photos but I'm excited about is a tofu and soymilk, garlic mixture, a vegan cheese subsitute. Garnished with mayo and Sambal Oelek sauce and Thai basil. It's a keeper.
Don

[buceriasdon]

Tonight's pizza: Orange juice, coconut milk and chopped garlic with Sambal Oelek chili paste reduction base. The stoves here don't simmer well so for many of my reduction sauces I use a double boiler setup. Began with a cup of ingredients, reduced to a quarter of a cup, just right for a 12". Topped with soy infused crock pot chicken, jimica, a mild member of the radish family, green pepper and garnished with cilantro. I'm not done yet...
Don

[TXCraig1]

Don,

I'm blown away by your creativity with this challenge.

Craig

[norma427]

Don,

I'm blown away by your creativity with this challenge.

Craig

Don,

I agree with Craig.  Your creativity is amazing.    I would have like to try some of your pies.  They look so beautiful and sound so delicious!  

Norma

[hotsawce]

Likewise. It's like what Kogi truck did to mix korean bbq and mexican food. 

Don,

I agree with Craig.  Your creativity is amazing.    I would have like to try some of your pies.  They look so beautiful and sound so delicious!  

Norma

[buceriasdon]

Thanks everyone for the compliments. Tonight's pizza. Maggi sauce(find it in the Mexican section, a robust soy sauce) marinated beef, steamed asparagus, orange pepper with a reduced coconut milk, fermented black bean, chopped garlic sauce base. Chives as garnish. As a rule I don't eat red meat but I did enjoy this flavor balanced pizza. I've decided to find a electric hot plate to do reduction sauces with. My double boiler trick works but takes time and attention. Mexican stoves are difficult to turn down to simmer, if not watchful the flame goes out, not a good thing.
Don

[buceriasdon]

Strange, Suddenly the site tells me my file size is too large and nothing has changed on my end. I had to use a resizer. A coconut milk soy marinated shrimp on a mango salsa with jalapeno and red onion base. Donita, my coworker and foodie friend thought the salsa needed more garlic and ginger to punch it up. I thought the salsa should have been drained as the crust did get soggy later or go with a thin and crispy crust.
Don

[Tscarborough]

Jeez, those are some gorgeous pies, Don.  I bet they taste even better than they look, too.
I noticed this morning that the files size has been upped to 518, not dropped.

[buceriasdon]

Tamarind, curry and coconut milk sauce with beef and broccoli. I bought a single electric hot plate for reducing sauces, so much easier. As I have said before, not a red meat eater but pizzas like this could change that.
Don

[buceriasdon]

Well all righty then. Think I'll call it quits, I have some more ideas but enough's enough. It's been fun, learned alot along the way.
Don

[parallei]

Don't stop Don!

Seriously, I've enjoyed the hell out of seeing you produce all these wonderful pies.  I'm going to try your beef asparagus pie for sure....

Paul

[DKM]

WOW!  When I first thought about picking Asian as a topic, I thought it might be one of the slower threads.

Way to go Don on making it one of the best.  

[Bill/SFNM]

WOW!  When I first thought about picking Asian as a topic, I thought it might be one of the slower threads.

Way to go Don on making it one of the best.  

I agree. It has been the most interesting challenging yet. Way to go, DKM.

[PietroUK]

Superb work buceriasdon! Fantastic job! 

[Bill/SFNM]

Duck in Yellow Curry with "Naan"

This entry is indirectly pizza-related so DKM may disqualify it.

I had a leftover, proofed, pizza dough ball which I re-kneaded with some plain whole-milk yogurt. Allowed to proof again and baked on the floor of the WFO until it puffed up. Made two "naans" with one 245g ball. One of my better crazy ideas.