Felt like having paella and souffle. Watched souffle on tv cooking program years ago. Just found my hand written recipe on making souffle. Got leftover tau chee bak. Combine all together to make souffle, paella and tau chee bak. Again, another fusion meal. Finally got rid of leftovers.
Here again using my mini cast iron pot to good use. Rather than letting it collect dust and perhaps rusty. Oh! the Tau chee bak recipe here is for main meal to go with rice. However, I have leftovers from my two previous meal. I am using leftovers to add to paella and souffle. This is meal for one. If you are making fresh, do double quantity for paella and souffle.
My fusion creative meal is cute in the little cast iron. It certainly did satisfy my craving for souffle and paella. Glad to use the leftover tau chee bak in here. It’s comforting and delicious. Let’s cook!!
Tau chee bak ingredients
500 g minced pork
250 g dried shrimp, soaked overnight, drained and blend until fine
2 cloves garlic, finely chopped
1/2 inches of ginger, blend until fine
150 g dried salted black beans, soaked in hot water to get rid of the salty flavour and drained (opt)
2 Tbs vegetables oil plus extra
15 ml butter
15 ml flour
A pinch of salt and pepper
3 oz milk
1 white egg
1/8 Tsp cream of tatar
1 c vegetable stock
5 Tbs olive oil
1/2 c medium grain rice
1 Tbs garlic, chopped
Preheat oven 190 degrees C. Place vegetables oil in a large saucepan over medium heat, put garlic cook until fragrant about 1 minute. Then add minced pork cook till lightly brown all over. Add in blended shrimp, ginger and the salted black beans. Stir, mix well until everything is cooked through. Season with white pepper. If dish is too dry add another 1-2 Tbs more oil. It should be moist with oil. Set aside and keep warm.
Melt butter in saucepan low heat. Stir in flour, salt and pepper. Cook stirring constantly, until mixture is smooth and bubbly. Stir in milk all at once. Continue stirring until mixture boils, smooth and thickened.
Separate eggs. Beat yolk well and add 50 ml of warm sauce to yolk. Combined yolk mixture with remaining sauce blend thoroughly. Set sauce aside to cool slightly. Beat eggs white and tatar in a large bowl until soft, but not dry. Fold in some egg white into the sauce to make it lighter then add remaining egg white.
In a mini cast iron pot put oil over med heat until oil is hot, add rice, cook for 2 minutes. Next add stock to the pot, stir to evenly combine and cover. Bring to a simmer over low heat for 4 minutes uncovered and season with a bit of salt and pepper. Turn off the heat, add some tau chee bak, stir to coat and removed from hob. Carefully pour the soufflé sauce onto the paella. Bake in oven until puffed and light brown lightly about 15 -20 minutes or until done.
Note: I make a mistake of removing straight from the oven. The souffle drop down not puffy looking. Next time I will make sure after switching off the oven I am to leave it in the oven for 10-15 minutes to have souffle puffed and not drop down. You can put anything you like such as cheese or vegetable make souffle.