Momofuku Pork Buns

I am keeping my posts short and sweet lately because I am away on the Gold Coast. Not exactly on a holiday but to stay close to Mr J while he is managing an IT project up here. Instead of him travelling between Gold Coast and Sydney, Miss C and myself join him during Miss C school holiday.

I am too unorganised to prepare my posts in advance and it's difficult to work on my lapbook while away from home. So please excuse me with my shorter than usual posts.

These Momofuku steamed buns are supposed to be filled with pork belly but I prefer the less fatty cut of meat. Hence, I thought about using Homemade Char Siu (Chinese BBQ pork) which is just a different way of eating Char Siu Bao (Chinese BBQ pork bun). It's very easy to assemble, simply by spreading some hoi sin sauce on the bun, top with a few shallots, cucumber batons and two thick slices of char siu. You can also replace the char siu with roast duck from Chinese BBQ restaurant which will make an easy and delicious entree for an Asian theme dinner party.

The Momofuku steamed buns are not difficult to make and they freeze well. Make a large batch and store them in your freezer. Take out as many as you need them and they are ready to be used after 2-3 minutes in the steamer.

I made a silly mistake while making these buns. I didn't check my old yeast before using them and only to realise later that they are half alive. The results are smaller and thinner than usual steamed buns but it didn't affect the texture and taste.

Momofuku Steamed Buns Recipe
(Adapted from Gourmet Traveller Magazine June 201o issue)
Makes 50 buns

David Chang - “Okay, 50 buns is a lot of buns. But the buns keep in the freezer for months and months without losing any quality, and if you cut the recipe down any more than this, there’s barely enough stuff in the bowl of the mixer for the dough hook to pick up. So clear out a couple of hours and some space in the freezer and get to work.”

Ingredients

1 tbsp plus 1 tsp active dry yeast
1½ cups water, at room temperature
4½ cups bread flour
6 tbsp sugar
3 tbsp non-fat dry milk powder
1 tbsp kosher salt
Rounded ½ tsp baking powder
½ tsp baking soda
1/3 cup rendered pork fat or vegetable shortening at room temperature, plus more for shaping the buns, as needed

Method

1. Combine the yeast and water in the bowl of a stand mixer outfitted with the dough hook. Add the flour, sugar, milk powder, salt, baking powder, baking soda and fat and mix on the lowest speed possible, just above a stir, for 8-10 minutes. The dough should gather together into a neat, not-too-tacky ball on the hook. When it does, lightly oil a medium mixing bowl, put the dough in it, and cover the bowl with a dry kitchen towel. Put it in a turned-off oven with a pilot light or other warmish place and let rise until the dough doubles in bulk, about 1 hour 15 minutes.
2. Punch the dough down and turn it out onto a clean work surface. Using a bench scraper or a knife, divide the dough in half, then divide each half into 5 equal pieces. Gently roll the pieces into logs, then cut each log into 5 pieces, making 50 pieces total. They should be about the size of a ping-pong ball and weigh about 25gm. Roll each piece into a ball. Cover the armada of little dough balls with a draping of plastic wrap and allow them to rest and rise for 30 minutes.
3. Meanwhile, cut out fifty 10cm squares of parchment paper. Coat a chopstick with whatever fat you’re working with.
4. Flatten one ball with the palm of your hand, then use a rolling pin to roll it out into a 10cm-long oval. Lay the greased chopstick across the middle of the oval and fold the oval over onto itself to form the bun shape.
   
   
   

   

5. Withdraw the chopstick, leaving the bun folded, and put the bun on a square of parchment paper. Stick it back under the plastic wrap (or a dry kitchen towel) and form the rest of the buns. Let the buns rest for 30-45 minutes: they will rise a little.
   
   
   

   
   

6. Set up a steamer on the stove. Working in batches so you don’t crowd the steamer, steam the buns on the parchment squares for 10 minutes. Remove the parchment.
   

   

7. You can use the buns immediately (reheat them for a minute or so in the steamer if necessary) or allow to cool completely, then seal in plastic freezer bags and freeze for up to a few months. Reheat frozen buns in a stovetop steamer for 2-3 minutes, until puffy, soft and warmed all the way through.

Mini Pavlovas with Exotic Fruits - Daring Bakers' June 2010 Challenge

The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard.

I have always loved my pavlova with fruits and since I have posted a Figs, Ginger Syrup and Crushed Pistachio Pavlova recently with great success, I have decided to recreate another fruity pavlova with the same recipe but with some lesser known exotic fruits that I used to eat when I grew up in Malaysia.

I used Starfruit/Carambola, Fuji Fruit/Persimmon and Dragon Fruit/Pitaya with Cumquat/Kumquat Syrup for this pavlova. I love the vibrant colours of these fruits. The tart and sweet flavours from the combinations have complimented well with the pavlova and the sweetened cream.

Exotic Fruit Platter

Cross sections

Starfruit

Fuji Fruit

Dragon Fruit

Cumquat

Mini Pavlovas with Exotic Fruits Recipe
(Pavlova recipe adapted from Donna Hay)

Ingredients

150ml egg white (approximately 4 eggs)
1 cup (220g) caster (superfine) sugar
2 tablespoons cornflour (cornstarch), sifted
2 teaspoons white vinegar
1 cup (250ml) single (pouring) cream
1 starfruit, sliced
1 Fuji fruit, sliced
1 dragon fruit, diced
Comquat syrup (recipe follows)

Method

1. Preheat oven to 150°C (300°F). Place the egg white in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy.
2. Add the cornflour and vinegar and whisk until just combined. Shape the mixture into 4 rounds on a baking tray lined with non-stick baking paper.





3. Reduce oven to 120°C (250°F) and bake for 1 hour 5 minutes. Turn the oven off and allow the pavlova to cool completely in the oven.





4. Whisk the cream until soft peaks form. Spread over the pavlova, top with Fuji fruit, star fruit, dragon fruit and drizzle with cumquat syrup.
5. Serve immediately.

* You’ll know when the meringue is stiff and glossy because the mixture will have tripled in volume and stands up when the beaters are lifted.
* The low heat puffs up the meringue while the long cooking time dries it out to give you a lovely crisp shell.
* Store your pavlova, undressed, in an airtight container at room temperature for up to 5 days.

Cumquat Syrup Recipe

Juice and grated peels from 4 cumquats
1 cups granulated sugar
1/8 cup water

Method

1. Place sugar, and water in a small saucepan and stir to combine.
2. Bring to a gentle boil over medium-high heat. When mixture boils, reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 2 to 3 minutes.
3. Remove from heat and stir in cumquat juice and peel. Let cool, then strain syrup into a container with a tight fitting lid, cover, and refrigerate until ready to use.

Chinese BBQ Pork (Char Siu 叉燒)

This Chinese BBQ pork (Char Siu) needs no further introduction as it's so popular and you can find it in every Chinatown that you visit.

It's very versatile as you can use it in many delicious dishes such as fried rice, wonton noodle soup, laksa, stir-fry, fillings for steamed pork buns (Char Siu Bao) and baked pork buns (Siew Bao) or you can simply eat it with steamed rice and some Asian greens.

I use it as the filling for the Momofuku's pork buns that I made last week. Recipe to follow next week. Please stay tuned.

Chinese BBQ Pork (Char Siu 叉燒) Recipe
(Adapted from Food Safari)
Serves 2 -4

"This is the lovely, sticky, red-coated pork you see in Chinese barbecue restaurants - it smells divine as it's cooking and is very easy and yummy."

Ingredients

1/3 cup Char Siu sauce (* see note)
2 green shallots, chopped
1 tsp five spice powder
1 tbsp oil
450g pork fillets, trimmed
1 tbsp honey

* Note: Char siu sauce is made from hoi sin, sherry, honey and sugar. It can be bought at most supermarkets or Asian grocery stores.

Method

1. Combine char siu sauce, shallots, five spice, and oil in a shallow baking, ceramic dish. Add pork fillets and marinate for at least 30 minutes or for up to 2 hours.
2. Preheat oven to 200C. Line the base of a baking dish with non stick baking paper. Remove pork fillets from marinade and lay into dish. Cook for about 40 minutes, basting occasionally and turning over halfway through cooking time, until cooked.
3. Remove from Oven and brush with honey while still warm.
   

   

4. Cover with foil and rest for 5 minutes before slicing.

Moroccan Kefta Mkaouara (Spicy Egg, Meatball and Tomato Tagine)

Africa is the continent that I haven't visited. There are just way too many cities and places we want to visit in the world and unfortunately Africa is never a top priority for Mr J and me. May be one day in the future, we will make it to the mystic Morocco but I am content with soaking up the Moroccan flavours through this gorgeous tagine at the moment.

Kefta Mkaouara (Spicy Egg, Meatball and Tomato Tagine) Recipe
(Adapted from Rick Stein's Mediterranean Escape)
Serves 4

Rick Stein - "Chefchaouen is a town of surreal blue. It's about 45-minute drive from the Mediterranean coast and is an absolute must if you're in Tagiers for a few days. This is a simple dish of onions, tomatoes, cumin and paprika baked with spicy little meatballs and eggs. Sometimes, when I visit somewhere particularly special, I think about how much people that I love would love it, and the colour and bustle of Chefchaouen would be absolutely fascinating to my Australian partner, Sarah, but even more so to her young children Zach and Olivia. Olivia is rather fond of eggs, as is her brother, but some days she tells me, "It'd not an egg day." I think every day would be an egg day in Chefchaouen. You can also do a lovely variation of this dish using sauteed peeled raw prawns instead of meatballs, stirred into the sauce and briefly baked without the eggs. Whichever version you make, serve with war, flatbread."

Ingredients

3 tbsp olive oil
4 very fresh medium-size free-range eggs
A small handful fresh coriander leaves, coarsely chopped, to garnish
Salt and freshly ground black pepper

For the meatballs:
450 g minced beef or lamb
2 tbsp finely chopped parsley
1 tsp ground cumin
1/2 tsp hot paprika

For the sauce:
1 medium onion, finely chopped
900 g ripe tomatoes, skinned, seeded and chopped or 2 x 400-g cans chopped tomatoes
1 tsp ground cumin
1/2 tsp hot paprika
1 tsp freshly ground black pepper
2 garlic cloves, crushed

Method

1. Preheat the oven to 200C. For the meatballs, put the minced beef, parsley, cumin, paprika, 1 tsp salt and some freshly ground black pepper into a bowl and mix together well using your hands. Dampen your hands and from the mixture into about 28 2.5-cm balls.
2. Heat 2 tbsp of the oil in a shallow tagine or frying pan and brown the meatballs briefly on all sides. Remove with a slotted spoon to a plate and set to one side.
3. Add the onion for the sauce to the pan with the remaining tablespoon of oil and cook gently for 10 minutes until very soft and just beginning to brown. Add the remaining sauce ingredients and leave to simmer gently for 15-20 minutes until well concentrated in flavour but not too thick. Season well with salt to taste.
4. Return the meatballs to the sauce and mix together. Transfer to a shallow ovenproof dish if you have prepared the sauce in a frying pan, otherwise leave the mixture in the tagine. Make 4 slight dips in the mixture and break an egg into each one.

   

5. Bake in the oven for 15 minutes or until the eggs are just set. Scatter with the chopped coriander and serve.

Popcorn Ice Cream with Salted Butter Caramel Sauce

This is yet another recipe that is inspired by Masterchef. One of the contestants, Skye, made a popcorn dessert during one of the challenges that involved a carnival theme.

I love my popcorn to be drizzled with caramel sauce. Naturally, I need a good caramel sauce to go with it. This salted butter caramel sauce by David Lebovitz is no doubt the best I have ever tasted. Drizzle as much as you can handle! Let it turn back the clock, back to your childhood, when you were little, holding your parents hands, roaming through the carnival grounds, bemused by the rides, lights and sounds and stuffing yourself with a bucket full of caramel drizzled popcorn.

You may or may not know that I have been battling a long term back and neck injury which doesn't allow me to sit in front of my computer for a long time. There are ups and downs, good and bad days. I try to keep my posts regular as it's my joy to share my favourite recipes with you all. However, on days that my back doesn't allow me to, I have to cut down on my desk time. This has recently impacted my ability to reply to your comments and to leave comments on your blogs. Rest assured that I read and value every single one of your comments and feedback.

Popcorn Ice Cream Recipe

Ingredients

300 ml full-fat milk
300 ml thickened / heavy cream
200 g caster sugar (150 g if you don't have a sweet tooth)
1/2 tsp pure vanilla extract
1 egg
60 g prepared buttered popcorn
Salted butter caramel sauce (*recipe follows)

Method

1. Heat the milk, cream, popcorn and half of the sugar in a saucepan until it's just below the boiling point and starts to bubble. Remove and sit for 30 minutes until the popcorn has thoroughly infused its flavour into in the cream mixture.
   
   

   

2. Strain through cheesecloth or a fine mesh strainer.
   
   

   

3. Whisk together the other half of the sugar, vanilla and egg in a bowl to a ribbon stage.
4. Still whisking, pour the cream mixture into the egg mixture and pour this back into the cleaned-out pan and cook till a velvety custard.
5. When it's thickened, take it off the heat.
6. Pour into a bowl and let it cool
7. Churn in an ice-cream maker according to manufacturer's instructions.
8. Serve with salted butter caramel sauce.

Salted Butter Caramel Sauce Recipe
(Adapted from David Lebovitz's The Sweet life of Paris)
Makes about 2 cups (500 ml)

Ingredients

2 cups (400 g) sugar
1 2/3 cups (400 g) heavy cream
2 tbsp (30 g) salted butter
1/4 tsp fleur de sel or coarse sea salt (or to taste)

Method

1. Spread the sugar in an even layer in a large metal Dutch oven or casserole, at least 6 quarts (6 L). Set over moderate heat and cook without stirring, until the sugar near the edge just starts to liquefy.
2. Using a wooden spoon or heatproof spatula, begin gently stirring, encouraging the melted sugar around the edges toward the center and delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going; it will melt completely as it turns amber.
3. Continue to cook until the sugar turns deep brown and starts to smoke. (Don't worry about any large chunks of caramel.) The darker you can cook the sugar without burning it, the better the final sauce will taste. It's ready when it's the colour of a well-worn centime, or penny, and will smell a bit smoky.
4. Remove from heat and quickly stir in about a quarter of the cream. The mixture will bubble up furiously, so you may wish to wear an oven mitt over your stirring hand. Continued to whisk in the cream, stirring as you go to make sure it's smooth. Stir in the butter and salt. Serve warm. If you like your sauce a bit thinner or less rich, add 1/4 cup (60 ml) water.

Storage: The sauce can be made up to one month in advance and kept refrigerated. Rewarm the caramel in a small saucepan over low heat or in a microwave.

Peppery Chicken Curry

It's winter in Sydney. It's the time of the year that my kitchen smells of either curries, soups or casseroles.

As you know by now, I'm always looking for new recipes. I found this one in my daily newspaper. I find it a very interesting one, because the spiciness is not enhanced by chilli but by pepper. I did feel odd during my first bite because my eyes see a plate of curry and I am therefore expecting to taste the spiciness brought on by chilli. However, all I get was peppery numbing heat. There is a very accurate word in Chinese to describe the taste sensation - 麻辣 - which is commonly associated with Chinese Szechuan cuisine. Once my tastebuds were no longer deceived by what I my eyes see, I find it really addictive.

I also love the fact that there is no added cream or coconut milk which means less calories. It's too easy to pile on the pounds in winter, so I always try to cook meals with less calories but still hearty enough to chase away the cold.

Marinating the chicken with the spices prior to cooking is a very clever step as it gives a wonderful flavour to the meat.

Using onion paste as the curry base is common with southern Indian style curries. I love it for the fact that it brings some sweetness to the curry. You need to be careful when caramelising the onion so you don't burn it. It is a critical step to the success of this curry. There is this trick that I learnt by adding a pinch of salt while frying the onion will prevent it from burning.

In short, this is a simple curry with complex flavours. A must try.

Peppery Chicken Curry Recipe
(Adapted from SMH Good Living, recipe by Caroline Velik)
Serves 4

Caroline Velik - "A very simple but taste curry that uses pantry staples. Ghee adds an authentic flavour but vegetable oil is a good substitute."

Ingredients

1 kg chicken casserole pieces (I use chicken thigh fillets)
2 tsp minced garlic
2 tsp minced ginger
Pinch salt
2 tbsp white vinegar (I use lime juice)
1 tsp ground turmeric
Pinch saffron
3 tsp black peppercorns, freshly crushed
4 onions
5 tbsp ghee (or vegetable oil)
French coriander to garnish
Steamed rice to serve

Method

1. Place chicken in a shallow bowl. Mix together garlic, ginger, salt vinegar, turmeric, saffron and one teaspoon pepper. Spread over the chicken and leave to marinade.
2. Peel and chop two onions. Place in food processor and blend to a paste.
3. Slice remaining onions and set aside.
4. Heat ghee in a deep pan. Add sliced onions and pepper. Cook for 10 minutes until softened and golden.
5. Add onion paste and continue to cook over low heat for 10 minutes until golden brown.
6. Add chicken and marinade and cook, stirring to coat all sides and brown the meat
7. Add 200 ml of water, bring to a simmer and cook over low heat for 20 minutes, until the chicken is tender. Season with salt.
8. Serve garnished with coriander and ground black pepper.

Terimayo Hot Dog with Quorn Sausage

This post is sponsored by Nuffnang

I have always been curious for new products, new tastes, new flavours. There are two things I am dying to try this week: Quorn and Japadog Terimayo.

What are they? You may ask.

Quorn - the world’s favourite meat-free, soy-free food - is launching its products for the first time in Australia. The Quorn range covers a number of convenient meal solutions that are quick to prepare. As part of a balanced diet can provide the base for delicious meals for all the family.

There are 11 products in the Quorn range, with something to suit everyone. From Complete Meals (Quorn Lasagne, Quorn Cottage Pie), Meal Components (Quorn Sausages, Quorn Schnitzels Cheese & Spinach, Quorn Dippers, Quorn Pasties, Quorn Sausage Rolls, Quorn Southern Style Burgers), to Ingredients (Quorn Mince, Quorn Pieces, Quorn Strips).

Quorn products are made using mycoprotein, which is high in dietary fibre and contains all the essential amino acids found in the protein from meat, but excludes some of the nasties such as cholesterol.

Quorn products do not contain genetically modified ingredients. The main ingredient used within the Quorn range is mycoprotein, which is not soy-based, but a nutritious member of the fungi family. Mycoprotein is a quality vegetarian protein that is naturally low in fat and saturated fat, with very few calories. It is grown and harvested under strict quality controls and Quorn can therefore reassure you that it is not a product of genetic manipulation.

Japadog is an extremely popular hot dog stand in Vancouver which gives the traditional hot dog a Japanese-fusion twist. It has a cult following of locals and tourists alike, even celebrities stop by. Terimayo is the most popular item on their menu. It is a hot dog that comes with fried onions, teriyaki sauce, Japanese mayonnaise and seaweed.

Thanks to Nuffnang, I got my hands on some Quorn sausages and made up a few Terimayo for the family. How do I like it? Mr J and the fussy Miss C couldn't tell the sausage is not made from meat! I really enjoy the terimayo flavour but I am going to try adding edamame and wasabi mayo next time!

These hot dogs are perfect finger food the World Cup season. Bring it on! Ole!

Photo credits http://www.thecoolhunter.com.au/

Terimayo Hot dog Recipe
Makes 6

Ingredients

6 x sausages (I use Quorn sausages)
6 x hot dog buns
1 large onion, sliced
Terikayi sauce (I use Kikoman brand)
Japanese Mayonnaise (I like Kewpie brand) *see note
Seaweeds, cut into thin matchsticks with kitchen scissors

* Note: Japanese mayonnaise is typically made with apple cider vinegar or rice vinegar and a small amount of MSG, which gives it a different flavor from mayonnaise made from distilled vinegar. Its texture is thinner than most Western commercial mayonnaise

Method

1. Pan fry, grill or BBQ sausages over a medium high heat until browned. Turning frequently for even browning.
   

   

2. Sauteed onions until soft.
3. Open hot dog buns and warm on fry pan, grill or BBQ for 1 minute cut side down.
4. Assemble the hot dog by placing one sausage on the bun.
   

   

5. Top with fried onions and drizzle with teriyaki sauce.
   

   

6. A good squeeze of Japanese Mayonnaise.
   

   

7. Sprinkle with seaweeds.

* Quorn products will be available in the freezer aisle in your local supermarket (Coles, Woolworths and selected Independent grocery stores), at a Recommended Retail Price of $5.99. (Not all products available in all stores) by the end of June 2010.