Char Siu Bao
Nov 19, 2010 Uncategorized
Char Siu Bao is my absolute most favorite dim sum food. It’s a white steamed bread with a bbq pork filling. This is probably my 5th or 6th attempt at making it and finally I’m satisfied.
The first few times I tried to make this bread was a few years ago and I couldn’t get the filling right but I thought the bread was okay. When I recently tried to make it again, I was happy with the filling but the bread was terrible. My third recent attempt finally succeeded and I was
left with a tasty pork filling and soft, fluffy, slightly sweet bread. The texture of the bread is not exactly the same as the baos found in dim sum restaurants but the taste is similar (Probably due to the all-purpose flour) I will definitely try to make the bread again in the future but for now, this recipe is good for my char siu bao cravings!
I guess you could say I cheated because I used store bought char siu sauce to marinate the meat but I didn’t want to take a chance at a bad marinade recipe! The meat was juicy and spot on so I’m happy!
It takes time to chop the meat, fill the buns and steam them but it’s not that bad! The dough is very soft and easy to work with and the meat is dead easy with a jar of sauce (Lee Kum Kee Char Siu Sauce!). If you’re a dim sum crazy like I am … go for it.
Char Siu
2 lbs. pork butt
about 1/2 cup char siu sauce
2 teaspoons salt
2 teaspoons sugar
2 or 3 cloves chopped garlic
honey
1. Cut pork butt into 8 pieces. Arrange in a bowl or baking pan and cover with enough char siu sauce to coat each piece. Sprinkle salt, sugar and chopped garlic all over meat. Cover and marinate overnight in fridge.
2. When ready to roast, preheat oven to 375 F. Place meat on a rack in a large roasting pan. There will be some marinade left at the bottom of the bowl or baking pan. Reserve this for later use.
3. Bake meat for about 25 minutes until meat is no longer pink.
4. While meat is baking, mix equal parts honey and marinade to make a sauce. After meat is finished baking, baste with your honey/marinade mixture and turn oven onto broil.
5. Broil meat until edges start to char.
Char Siu Bao Filling
Adapted from Rasa Malaysia
1 lb char siu, diced
1 small onion, diced
2 tablespoons sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 tablespoon sesame oil
red food coloring [optional]
1/4 cup cold water + 2 teaspoons corn starch
1. Add oil to a saucepan. Sauté onion 1 – minutes. Add everything into the pan except the water/cornstarch mixture. Stir fry for a minute or so.
2. Add water/cornstarch mixture and mix until thickened – about a minute or so as well.
3. Allow to cool before using.
Steamed Bun
1/4 cup warm water (110F)
3 cups ap flour (bleached, if possible)
1/4 cup sugar
1/2 cup warm water
1/2 cup warm milk
1 tbsp shortening, melted
1/2 tsp baking powder
1. In a large bowl, combine yeast and 1/4 cup water. Let stand for 5 minutes, until foamy. Add 2 1/2 cups flour, sugar, water, milk, shortening and baking powder and stir well. Add remaining flour gradually until the dough comes away from the sides of the bowl.
2. Turn out onto a lightly floured surface and knead until smooth and elastic, about 2-3 minutes. Place in a greased bowl and cover in plastic wrap. Allow 45-60 minutes to rise.
3. Cut 12 3-inch squares of parchment paper (I made 8 giant baos with this recipe)
4. Turn dough out onto a lightly floured surface and flatten. Divide dough into 12 (or 
pieces. Keeping the unused pieces of dough covered with a dish towel, flatten a piece of dough into a circle with the center slightly thicker than the outside (approx 4-5 inches in diameter, but you’ll get the hang of it quickly without measuring). Place about 2 tbsp filling in the center of the dough and close the dough around the filling pinching to seal. Place seam-side down on a square of parchment and place on a baking sheet. Repeat with all dough. Cover baking sheet with a clean dish towel and let rise for 15-20 minutes.
pieces. Keeping the unused pieces of dough covered with a dish towel, flatten a piece of dough into a circle with the center slightly thicker than the outside (approx 4-5 inches in diameter, but you’ll get the hang of it quickly without measuring). Place about 2 tbsp filling in the center of the dough and close the dough around the filling pinching to seal. Place seam-side down on a square of parchment and place on a baking sheet. Repeat with all dough. Cover baking sheet with a clean dish towel and let rise for 15-20 minutes.6. Steam buns for 15 minutes, in batches if necessary, until springy to the touch. Serve hot.
Tags: All Purpose Flour, Baos, Bbq Pork, Buns, Char Siu Bao, Chopped Garlic, Cloves, Dim Sum Restaurants, Fridge, garlic, Marinade Recipe, Place Meat, Pork Butt, Roasting Pan, Salt 2, Siu, Sprinkle, Sweet Bread, Tasty Pork, Teaspoons Salt
A NEW ENGLAND SEAFOOD DINNER: How to Prepare a Complete Family-Favorite Home Cooked Meal – An elegant, inexpensive and easy to cook Gourmet Delight
Jul 13, 2010 Gourmet Bakery
Quick, easy, inexpensive and a family-favorite: a New England Seafood Dinner adds style to your dining room. It’s so easy to make — and just Down East delicious.
Elegant and home-style at the same time, New England cooking is some of the best around.
Here are the recipes for a complete New England Seafood Dinner. A great meal that will astound friends, surprise family — or please that someone you met somewhere like WUVING.com with a romantic dinner – it’s a home cooked delight for whoever your guests may be.
Start with a fresh yummy chowder (a cup only, served with just a few salted crackers), continue with a stylish and delicious fish entree that your guests will talk about for days — and finish off with a quick and fast traditional dessert and you have got…
A NEW ENGLAND SEAFOOD DINNER
–Boston Clam Chowder–
2 tablespoons butter
1 cup diced onion
1/2 cup diced celery 1/2 cup diced leeks
1/4 teaspoon chopped garlic
2 tablespoons flour 1 quart milk
1 cup clams in juice
1 cup diced potatoes
1 tablespoon salt
1/4 teaspoon white pepper
1 teaspoon dry thyme
1/2 cup heavy cream
1) In a soup pot, melt butter over medium heat. Add onion, celery, leeks and garlic. Saute for 3 minutes mixing often.
2) Remove from heat and add flour, mixing well.
3) Add milk and whisk vigorously.
4) Drain clams and add juice to soup.
5) Slowly bring to a boil, mixing often. Reduce heat to a simmer.
6) Add potatoes and seasonings, simmer 10 minutes.
7) Add clams and simmer 5 – 8 minutes.
Finish with heavy cream. Serve.
ENTREE: Fried Haddock & Down East Tartar Sauce served with Homestyle Onion Rings and Vermont Dill Potato Wedges
–Fried Haddock–
4 fresh haddock fillets, 6 oz. each
1 cup milk
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika
1 cup cornmeal
vegetable oil
In a shallow dish, mix together milk, salt, pepper, and paprika.
Dip pieces of fish in milk mixture. Roll fish in cornmeal and set pieces on waxed paper to dry. Heat 1 1/2 inches of vegetable oil to 350F. Deep fry fish, turning once, until golden brown.
(NOTE: Haddock can also be pan-fried, using less oil…)
Drain fish on paper towels and keep hot. Use the same oil for Onion Rings:
–Homestyle Onion Rings–
1 cup McCormick Golden Dipt Tempura batter mix
1/4 teaspoon onion powder
1/8 teaspoon ground black pepper
1/2 cup water
1/4 cup beer
1 extra large white onion, sliced 3/8″ thick
6 cups vegetable oil in your deep frye
Preheat the deep fryer to 375F
Combine the tempura mix with the spices and liquid to make a batter using a fork. There will be some small lumps; don’t worry about those.
Slice the onion, and separate all of the rings.
Dip the individual rings in the batter, and drop into the preheated oil. Deep fry 3-5 minutes until golden brown. Remove to a paper towel lined plate, salt lightly, and serve hot with fish dinner…
–Vermont Dill Potato Wedges–
7 or 8 new red potatoes
2 cloves garlic, minced fine
1/4 pound butter
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. celery salt
2 tsp. dried dill weed
Wash potatoes well and boil until barely soft. Drain, and cut potatoes in wedges. Melt 1 stick of butter, in large frying pan (use only real butter if possible) and saute garlic for about one minute.
Add potatoes and the rest of the seasonings. Pan-fry the potatoes until they are lightly brown.
–Down East Tartar Sauce–
(Prepare beforehand)
1/3 cup Miracle Whip Salad Dressing
2/3 cup Sour cream
1/4 cup Confectioner’s Sugar
3 Tablespoons sweet white onion, chopped fine
2 Tablespoons sweet pickle relish from jar with the relish juice
3 Teaspoons carrot, chopped fine
1/4 Teaspoon salt
Chop the sweet white onion in food processor, put in small container and set aside. Chop carrot in food processor, and add to onion.
Mix in remaining ingredients and stir to blend thoroughly.
Do not use electric mixer. Refrigerate for at least 2 hours or overnight to let flavors blend.
–Colonial Carrot Cake–
2 1/2 Cup All-purpose flour
2 Tablespoon Baking soda
1/4 Teaspoon Salt 2 Teaspoon Cinnamon
1 Cup Light brown sugar, packed
1 Cup White sugar
1-1/2 Cup Butter, softened
3 Large Eggs
2 Teaspoon Pure vanilla extract
3 Cup Grated carrots
1/2 Cup Crushed pineapple, drained
1 Cup (6-oz.) raisins
1 Cup (4-oz.) chopped walnuts
16 Ounce Cream cheese, softened
1/2 Cup Salted butter, softened
1 Tablespoon Fresh lemon juice (about 1, large lemon)
2 Teaspoon Pure vanilla extract
3 Cup Confectioners’ sugar
Preheat oven to 350-degrees. Grease and flour two 9-inch cake pans. In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed.
Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly combined. Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60-70 minutes. Toothpick nserted into center should come out clean.
Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature. TO PREPARE ICING: On a medium bowl with electic mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth.
TO ICE THE CARROT CAKE: Place one layer on a cake platter, and with a metal spatula spread icing over the top to form a thin filling. Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing.
And you are serving an elegant New England Dinner that is every bit as fine as a restaurant meal — but only a fraction of the cost. Serve this meal to your family and they’ll brag about you for weeks. Serve it to friends and you’ll get the reputation of a Top Chef!
Enjoy!
Brian Alan Burhoe — www.brianalanburhoe.com
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Tags: Black Pepper, Boston Clam Chowder, Chopped Garlic, Complete, COOK, Cooked, Cup Cornmeal, delight, Diced Potatoes, dinner, Dish Mix, Easy, elegant, England, England Seafood, FamilyFavorite, Gourmet, Gourmet Delight, Haddock Fillets, Home, Inexpensive, Meal, Onion Rings, Prepare, Quart Milk, Salt Pepper, Seafood, Seafood Dinner, Shallow Dish, Soup Pot, Tablespoon Salt, Teaspoon Paprika, Teaspoon Salt, Traditional Dessert, White Pepper
Feta Shrimp Recipe
Jun 19, 2010 General
Ingredients:
5 Tbsps. olive oil
1 tsp.
chopped garlic
2 cups
peeled Italian tomatoes
1/2 cup
vermouth
3 tsps.
fresh basil
1 tsp.
fresh oregano
1 tsp.
salt
Pepper
to taste
1 1/2
lbs. fresh shrimp, deveined
1/2 lb.
Feta cheese
4 ozs.
angel hair pasta
Red
pepper flakes
Directions:
Heat 2 tablespoons olive oil; add garlic and saute. Do not brown; add tomatoes, cook 1 minute. Add vermouth, basil, oregano, salt, and pepper; cook 10 minutes. Set mixture aside. Heat 3 tablespoons oil; add shrimp and cook 1 minute. Sprinkle with red pepper flakes. Do not over cook shrimp. Pour tomato mixture over cooked shrimp and top with crumbled Feta cheese. Mixture may be placed under broiler to brown cheese. Serve over angle hair pasta. Serves 4.
Tags: Angel Hair Pasta, Angle Hair Pasta, Basil 1, Broiler, Cheese Mixture, Chopped Garlic, Cook Shrimp, Crumbled Feta Cheese, Italian Tomatoes, Lb Feta Cheese, Ozs, Recipe Ingredients, Red Pepper Flakes, Salt And Pepper, Salt Pepper, Shrimp Recipe, Tomato Mixture, Tsp, Tsps, Vermouth
