It's Chinese Take Out Time

Counter *Free*
Current Viewer Counter *Free*

Min Who?

Just another avid domestic chef

My Friends

*soon*

Tagboard

Place TagBoard here!

Other Links

Blogskins.com

Adventures With Chopsticks

Homemade dinner on a plate(thai red chicken/veggie...
My own variation of Mee Goreng & Japanese Grilled ...
Satay with Peanut Sauce! Alright since i haven'...
Friday's simple fare[Chicken&Hotdogs(!) fried rice...
Char Grill Teriyaki Chicken with Onions over Japan...
Baked Sweet n Sour Fish with Silken Tofu Sw...
Green Curry Fish Mae Ploy green curry paste is ...
Asian Spicy Seafood Fried Rice Ok i am not post...
Pork Congee Hubby wants a light lunch for tomor...
Thai Red Curry Prawns/Baby Octopus/Chicken,Chai To...

Fortunes Can Be Funny

put your icons, blinkies or adoptions here.

Fortune Cookies

 This is me... JadenKale

Blogskins
Soup-Faerie.com for Cursor

Take Out Boxes

03/01/2004 - 04/01/2004
04/01/2004 - 05/01/2004
05/01/2004 - 06/01/2004
06/01/2004 - 07/01/2004
07/01/2004 - 08/01/2004
08/01/2004 - 09/01/2004
09/01/2004 - 10/01/2004
10/01/2004 - 11/01/2004
11/01/2004 - 12/01/2004
01/01/2005 - 02/01/2005
02/01/2005 - 03/01/2005
03/01/2005 - 04/01/2005
04/01/2005 - 05/01/2005
05/01/2005 - 06/01/2005
06/01/2005 - 07/01/2005
08/01/2005 - 09/01/2005
09/01/2005 - 10/01/2005
10/01/2005 - 11/01/2005
02/01/2006 - 03/01/2006
03/01/2006 - 04/01/2006

Wednesday, May 05, 2004

Chinese Steamed Buns

Had the urge to eat pau(s) today so i made that for dinner.I only managed a couple of pictures though as my hands were full.Sorry about that.

1 teaspoon sugar & 1 quarter ounce active dry yeast stirred into 1 cup lukewarm water.


After the yeast mixture turned foamy(10minutes), I added it to 3 cups flour and kneaded the dough until it became "elastic".


Cover it with a damp cloth and let the dough proof for about 3 hours.Afterwhich it should look like this picture.


Divide the dough into 16 equal parts.

Roast pork filling:-

ground pork
canned water chestnuts(oriental section of walmart)
light soy sauce
rice wine
scallions finely chopped
honey
salt
pepper
red colouring(i got this from walmart)

Combine ingredients together and sautee them in a hot skillet.


Flatten each piece of dough with a rolling pin and place 1 tablespoon of pork filling in the centre.Seal up the corners with fingers and steam the buns for 20 minutes.

Not really attractive....I still need a lot of practice:)



min fumbled with chopsticks @ 11:09 AM | 0 has delicate hands