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Braised Rib Bao Buns
Traditionally these would have both Wheat Flour and Milk as part of the ingredients list. So making them both Gluten and Lactose free sounded like a challenged. Sue was really impressed with the result. The ingredients quantities are a bit vague, but if you’re made a bread dough before you’ll know by the feel of the mix and can adjust the quantities as required.
Ingredients:-
100g of Cornflour
100g of Rice Flour
Yeast
2 Tbsp of Castor Sugar
½ Tsp of Salt
½ Tsp of Xanthan Gum
Lactose free Milk (Maybe Soya Milk?)
Oil
Method:-
(1) Add the Yeast to a little warm Water and mix in a little Castor Suggest, to activate the feast.
(2) In a bowl mix the Cornflour, Rice Flour, Sugar, Xanthan Gum, Oil and Salt.
(3) Add enough Milk to form a dough.
(4) Add the Yeast once it has started bubbling.
(5) Knead the dough into a ball, adding more Cornflour if the dough seems too moist.
(6) Cover and set aside to prove for an hour, or until the dough ball has doubled in size.
(7) On a floured board roll the dough out into a sausage shape.
(8) Cut into slices about 2 ½ cm thick and roll these out individually to for discs.
(9) Add your filling of choice. We had loads of Hoisin Beef Rib meat from the previous evening in the fridge.
(10) Pinch fold in the outside of the disc and then work your way around pinching as you go and adding a touch of water.
(11) When the top of each bun is sealed add water to steamer.
(12) Sit each bun on a pad of greaseproof paper in the steamer.
(13) When the water is boiling steam the buns for 15 to 20 minutes.
As they are steamed they do look a bit pale so we drizzled a bit of DIY Hoisin sauce over them. They were remarkably good, if perhaps a bit on the filling side. This was the second meal from the Meaty bones gig and we still had 4 to freeze for portable snacks or work pack-ups. We served ours of a bed of salad, with Tokneneng and a bowl of DIY Hoisin sauce to dip.
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- Details
- Written by Tony Carson
- Category: Recipes
After completing 100 Asian recipes recently we’ve decided to play the Indian subcontinent a visit. We may well stay some time…..
Ingredients:-
300g of Chicken Breasts, cubed
Yogurt
1 Tbsp of Olive Oil
3 Cloved of Garlic, minced
1 Tsp of fresh grated Ginger
1 Tbsp of Garam Masala
Juice of ½ Lime
2 Tsp of Chilli Powder
2 Tsp of Ground Cumin
1 Tsp of Paprika
1 Tbp of dried Coriander
1 Tsp of Salt
1 Tsp of Turmeric
½ Tsp of Fenugreek
¼ Tsp of Cayenne Pepper
¼ Tsp of Black Pepper
1 Red Pepper, chopped
Method:-
(1) Place the Chicken in a large bowl.
(2) In a separate bowl combine the marinade ingredients.
(3) Add the marinade to the Chicken and stir until fully coated.
(4) Cover with cling film and place in the fridge for at least 30 minutes.
(5) Thread the Chicken onto skewers, alternated with pieces of Red Pepper.
(6) Cook either on a griddle pan or under the grill for several minutes on each side, until the Chicken is golden brown and cooked through.
Although historically this is an English combination of two existing Idian recipes, we don’t care. It was really good!
- Details
- Written by Tony Carson
- Category: Recipes
To celebrate the last of our 100 Asian recipes we thought something seasonal was appropriate. A real winter warmer.
Ingredients:-
Chicken Drumsticks & Thighs
1 Onion, cut into wedges
1 Leek, thickly sliced
2 large new Potatoes, quartered with the skin on
1 Carrot, thickly sliced
1 Red Pepper, deseeded and chopped
500ml of Chicken stock
Oil to fry
Chopped Spring Onions and Sesame Seeds, to garnish
Sauce Ingredients:-
2 Tbsp of Soy Sauce (Gluten free in our case)
1 Tbsp of Gochujang Paste
½ Tbsp of Sugar
3 Cloves of Garlic, minced
2 Tbsp of Shaoxing Wine
A thumb nail of Ginger, grated
½ Tsp of Chilli flakes
½ Tsp of Chipotle Chilli Flakes
1 Tsp of Sesame Oil
Method:-
(1) In a bowl add all the Sauce ingredients and mix well.
(2) In a frying pan add a little Oil and brown the Chicken on all sides.
(3) Coat the Chicken in the Sauce and then transfer everything to a casserole dish.
(4) Add the vegetables and the Chicken Stock.
(5) Cover with a lid and place in the oven at 160c for 3 hours.
(6) Garnish with Spring Onions and Sesame Seeds.
I think it’s fair to say we’ve really enjoyed this experiment. We’ve learned new techniques, discovered new ingredients and attempted to get our tongues around some very strange recipe names. Living in York has been very helpful as we have a thriving Asian student population. To cater for them and the local Asian restaurants there are several really good Asian supermarkets within easy walking distance.
- Details
- Written by Tony Carson
- Category: Recipes
No bought sauces were harmed in the creation of this dish!
Ingredients:-
2 Steaks, cut into strips. Ours were middle slices from a Salmon Cut.
1 Tbsp of Seasoned Cornflour
2 Tbsp of Oyster Sauce
1 Onion, diced
1 Red Pepper, sliced
200g of Tender stem Broccoli
2 Tbsp of fermented Black Bean Sauce. (Recipe here)
1 Thumb sized piece of Ginger, grated
2 Cloves of Garlic, minced
1 Tbsp of Rice Wine Vinegar
2 Spring Onions, chopped
A handful of fresh Basil including the stems
1 Tsp of Thai Basil Paste
2 Tbsp of Shaoxing Wine
1 Red Chilli, deseeded and chopped
50ml of Water
Oil to fry
Method:-
(1) Place the Cornflour and Oyster Sauce in a bowl and stir to combine.
(2) Add the Beef strips and coat well.
(3) Set aside to marinade.
(4) Heat a Wok or large frying pan over a high heat with a little Oil and fry the Beef strips for a minute on each side.
(5) Remove and set aside.
(6) Pour in a little more Oil and add the Onion, Thai Basil Paste, and Red Pepper.
(7) Stir fry for 2 minutes.
(8) Add the Garlic,Chilli, Ginger and Broccoli and stir fry for a further minute.
(9) Add the Shaoxing Wine, Soy Sauce and water.
(10) Continue stirring for 2 minutes.
(11) Add the Black Bean Sauce and return the Beef strips to the Wok.
(12) Stir fry until heated through.
(13) Garnish with Spring Onions and Basil Leaves.
Probably the best version of this recipe so far. The fermented Black Beans are inexpensive and available is Chinese / Continental supermarkets.
- Details
- Written by Tony Carson
- Category: Recipes
As we’ve accumulated more Asian ingredients for these recipes it’s made it easier for us to experiment with seemingly more complex recipes while still being within our self imposed budget.
Ingredients for the Chicken:-
5 Chicken Thighs, skin removed, de-boned and cut into bite sized pieces
2 Tbsp of Soy Sauce (Gluten free for us)
1 Onion, finely diced
2 Cloves of Garlic, minced
1 Tsp of Szechaun Peppercorns, ground
3 Spring Onions, chopped
20g of Peanuts, roughly chopped
Oil to fry
Salt & Pepper
6 Dried Bullet Chillies
Ingredients for the Sauce:-
2 Tbsp of Soy Sauce (Gluten free for us)
1 Tbsp of Shaoxing Wine
1 Tbsp of Balsamic Vinegar
1 Tbsp of Rice Wine Vinegar
½ Tbsp of Castor Sugar
4 Tbsp of Chicken Stock
1 Tbsp of Cornflour, mixed into 1 Tbsp of Water
Method:-
(1) Marinade the Chicken with the Soy Sauce for 1 hour in the fridge.
(2) Mix all the Sauce ingredients in a large bowl and set aside.
(3) In a Wok add a little Oil and sear the Chicken.
(4) When it is browned on all sides remove and set aside.
(5) Add a little more Oil to the Wok and fry the Onions & Garlic until softened.
(6) Add the chillies and cook for a further minute stirring so not to burn the chillies.
(7) Add the Chicken along with the Peppercorns, Spring Onions and Peanuts.
(8) Fry for a further 2 minutes.
(9) Add the Sauce and stir fry until the Sauce has thickened.
(10) Serve of Rive or Rice Noodles and garnish with sliced fresh Chillies, Spring Onions and crushed Peanuts.
This was really good. We’re guessing that the smokey aftertaste from the Bullet Chillies gives the dish it’s name?
- Details
- Written by Tony Carson
- Category: Recipes
And the award for the oddest Asian Recipe name goes to….
Ingredients:-
200g of Long grain Rice
1 Tbsp of Sesame Seeds
80g of Baby Spinach
40g of Bean Sprouts
2 Tbsp of Soy Sauce (Gluten free for us)
1 Tbsp of Rice Wine Vinegar
1 Tbsp of Brown Sugar
1 Tbsp of Gochujang Paste (Gluten free for us)
4 Tsp of Sesame Oil
4 Rashers of think cut Streaky Smoked Bacon
1 Carrot, julienned
3 Cloves of Garlic, minced
1 thumb nail sized piece of Ginger, grated
4 Spring Onions, sliced
1 Handful of Wood Ear mushrooms, soaked overnight and sliced
2 Eggs
Seaweed to garnish
Oil to fry
Salt & Pepper to season
Method:-
(1) Boil the Rice with 1 Tbsp of Sesame Seeds.
(2) Drain and set aside.
(3) Poor boiling water over the Spinach and drain well.
(4) Blanch the Bean Sprouts and set aside to drain.
(5) Mix Soy Sauce, Rice Wine Vinegar, Brown Sugar, Gochujang Paste and Sesame Oil to make a sauce.
(6) Grill the |Bacon for 2 minutes and each side.
(7) Brush with the sauce and return to the grill until golden and crispy.
(8) Keep warm under the grill.
(9) In a Wok or large frying pan heat and little Oil and a Tsp of Sesame Oil.
(10) Fry the Carrots with a little Garlic and Ginger until tender.
(11) Pop under the grill to keep warm with the Bacon.
(12) Add a little more Oil and Sesame Oil and fry the Wood Ear Mushroom and half of the Spring Onions.
(13) Add 1 Tbsp of Soy Sauce and shake to coat.
(14) Remove and keep warm.
(15) Fry the remaining Garlic and Ginger, then add the Spinach, turning to heat fully.
(16) Add a pinch of Sesame Seeds, remaining Spring Onions, Bean Sprouts, seasoning with Salt & Pepper and keep warm.
(17) Run boiling water through the Rice to heat and rinse out the starch.
(18) Fry the Eggs until the white is cooked but the yoke is still runny.
(18) Divide the Rice into 2 bowls and arrange the vegetables on top.
(19) Top with the the Eggs and Bacon.
(20) Garnish with fried Seaweed, the remaining Gochujang Sauce and Sesame \Seeds
This had the feel of a cross between and English breakfast and an Korean dish. Neither of which are in any way bad….
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