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Cecilia Au-Yang's
Baked Pork Bun
Yield: 16 Servings
Yeast Paste:
1 ts Dry yeast
1/2 ts Sugar
1/4 c Warm water
3 tb High protein flour
Bread Dough:
10 oz (280 g) high protein flour
2 oz (56 g) sugar
1 Egg
1 tb Evaporated milk
1/3 c Warm water
2 tb Melted butter
Filling:
8 oz (224 g) Cha Shiu (Cantonese
Barbecued pork)
1/3 c Water
2 ts Oyster sauce
1 ts Sugar
Pinch of white pepper
1 ts Sesame oil
2 tb Corn flour mix (corn flour +
Some water)
2 tb Chopped chives/green
Onion/spring onion
Brushing:
1 Beaten egg
1/2 c Light syrup
Yeast Paste- Sprinkle the dry yeast and sugar into the warm water.
Cover and leave for 10 minutes till frothy. Sift in the flour to mix
into a smooth paste. Leave to prove for 10 more minutes.
Bread Dough- Sift the high protein flour onto a table to make a well.
Put in the sugar, egg, evaporated milk, yeast paste and warm water to
mix evenly. Draw in the flour to knead into a soft dough. Add the
melted butter to knead thoroughly. Pound until firm then place into a
greased mixing bowl and cover with a towel to prove for 2 hours.
Filling- Cut the cha shiu into thin pieces. Bring the water to the
boil with the seasoning then blend in the corn flour mix to thicken.
Stir in the cha shiu and chives to mix well. Leave to cool and divide
into 32 portions.
To Complete- Remove the dough and divide into 32 portions. Roll each
portion into a round. Put in 1 portion of filling and draw the edges
to seal tightly. Stick a small piece of non-stick baking paper on the
sealed side. Leave to prove on a greased baking tray for 1 hour.
Brush the top of each bun with the beaten egg. Bake for 16 minutes in
a preheated 350F (Gas Mark 4) oven till golden brown. Remove and
brush with the light syrup.
Recipe from Chopsticks Recipes ~ More Dim Sum, Cecilia J. Au-Yang.
Printable Version
Thai Pork Stew
1 1/ 2 lbs lean pork, cut into chunks (24)
2 cups Julianne red peppers (0)
1 cup thin sliced onions (0)
4 cloves garlic minced (0)
1/ 4 cup teriyaki sauce (1)
1/ 4 cup (4 Tbsp) creamy peanut butter (8)
2 Tbsp. rice vinegar (0)
2 cups diced green onions (0)
Prepared rice
1. Place pork in crock pot, put red peppers and onions on top.
2. In a separate bowl, mix together peanut butter, teriyaki sauce,
rice vinegar and garlic
3. Pour over top of pork and cook on low for 6 hours.
4. Stir well before serving and serve over rice and top with green
onions.
Printable Version
Fruit Pizza
Crust:
3/4 cup butter, melted
1 1/2 cups flour
1/2 cup powdered sugar
Mix together and pat into a cookie sheet. Bake at 300 degrees for 20 to 25
minutes.
Topping:
10 oz. white chocolate chips
1/4 cup whipping cream
8 oz cream cheese
Melt this together in the microwave until it is spreading consistency,
then spread it on top of the crust and let it cool.
Top this with your favorite fresh fruits. Layer it and make it pretty.
Glaze:
1/4 cup sugar
1/2 cup pineapple juice
1 tbs. cornstarch
1/2 tsp. lemon juice
Mix the sugar and cornstarch, then add the juices, stir to combine and
cook over medium heat until it thickens. Drizzle over the fresh fruit.
Place in the refrigerator until it is well chilled. At least 2 hours. Cut
into wedges and serve!
Printable
Version
Sante Fe Casserole
1 lb. ground beef
1 pkg. taco seasonings
2 cups chicken broth
1/4 c. flour
1 cup sour cream
7 oz. green chilies; diced
11 oz. corn or tortilla chips
2 cups Monterey jack or cheddar cheese; shredded
1/2 c. green onions; sliced
Brown meat and stir until crumbly; drain fat. Add taco seasonings;
blend well. In small bowl combine broth and flour. Add to meat
mixture; bring to a boil to slightly thicken. Stir in sour cream and
chilies; blend well. In a 13 x 9 inch lightly greased baking dish,
place 1/2 of the chips. Top with 1/2 of the beef mixture, 1/2 of the
sauce, half of the cheese, and half of the green onions. Layer again
with remaining ingredients ending with green onions. Bake uncovered
at 375° for 20 minutes. Let stand 5 minutes before cutting. Serves 6
Printable
Version
Barbecued Salmon with
Mango-Chile Sauce
Yield: 4 Servings
4 8 oz Salmon steaks; 1" thick
BARBECUE DRY RUB:
1/4 c Ground paprika
1/4 c Toasted coriander seed;
-crushed
1/4 c Toasted cumin seed; crushed
1/4 c Light brown sugar
Salt
Freshly ground black pepper
MANGO-CHILE SAUCE:
1 c Pureed mango
1/4 c Fresh lemon juice
2 ts Minced jalapeno pepper
1/4 c Chopped fresh cilantro
Make the Barbecue Dry Rub: Combine the ingredients in a small mixing
bowl. (Makes 1 cup)
Heat a charcoal grill until the coals are white-hot, about 30 to 40
minutes. Coat the salmon steaks with barbecue dry rub. Grill steaks
over a medium-hot fire, 4 to 6 minutes per side; sear cross-hatched
grill marks into each side by turning steaks ninety degrees halfway
through cooking time. Check for doneness by making a small cut in
center of each steak; fish should be opaque-pink in center.
Make the Mango-Chile Sauce: Combine all ingredients in a small bowl,
and mix well. Top finished steaks with Mango-Chile Sauce, and serve.
Source: Martha Stewart Living Magazine, May 1997
Formatted by: Lynn Thomas
Printable Version
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