Baked Chinese BBQ pork buns (char siu bao) are sold in all Asian bakeries. These were the first Chinese baked breads that I ever tried making from scratch. They are very easy to make. For the steamed BBQ pork buns that you get at dim sum, see here.
Posts Tagged ‘food’
Favourite Funnel Cake Recipe
In Cakes, Other Desserts on May 8, 2010 at pm
For years, I bought the season pass for Canada’s Paramount Wonderland just so I could eat the funnel cake there. I would eat two by myself each time I went. I’ve tried funnel cakes elsewhere, but no one does it like they do at Wonderland. After trying 4 different recipes, this version is my favourite. It is best served with icing sugar, soft serve frozen yogurt (the kind you get at McDonald’s) and strawberry sauce, although just a plain funnel cake with icing sugar is good too.
Chinese (lo sui) Chicken or Duck Wings and Eggs
In Meat and Eggs on May 6, 2010 at pmIn Chiu Chow (Chinese) cuisine, a master sauce is used to make many delicious dishes. Foods that range from boiled eggs to pork belly and whole ducks are cooked in a pot of this sauce. It is called lo sui / lu shui, which translates to “old water”. In restaurants, once the sauce is made up in a pot, it never gets replaced, only replenished. The juices from the meats that are cooked in the sauce get added back to the pot and more spices are added as needed. Some restaurants are said to have used the same old water sauce for more than 75 years. The sauce tastes better with age. Keep in mind that it’s boiled frequently, so there are no concerns over bacteria. To recreate this master sauce at home, you should store your sauce in an airtight container in the refrigerator. If you’re not using it regularly, then you should bring it to a boil for several minutes, once every three weeks. Or you could freeze it. I haven’t made my own lo sui / lu shui sauce from scratch yet. Eventually I will. Meanwhile, I use the store bought “Chinese Marinade” by the brand Lee Kum Kee as the base for my master sauce. I love using this to make chicken or duck wings and the wings taste great cold too.
Soft Polenta (3 Ways)
In Sides and Sauces on May 3, 2010 at pmFirm polenta is perfect for hors d’oeuvres, fancy looking meals, and parties. But I prefer to eat soft polenta. Soft polenta is a simple side dish made with cornmeal. It also makes a fantastic substitute for rice or pasta when served with saucy or flavourful or meaty (or vegetarian) dishes such as stews, ragu, etc. A friend introduced it to me a few years ago when I was at her place for dinner. She served it with melted cheese and sour cream and I could not get enough of it. Prior to that, I didn’t think that polenta was eaten in any other texture than firm. I’ve been making soft polenta regularly ever since. (See my shrimp on polenta recipe here.)
I have posted two different recipes for soft polenta. The first is very basic and light, and I’ve included 2 different ways to serve it. The second is a rich, creamy, and heavier polenta recipe.
Stir Fried Pineapple and Beef
In Meat and Eggs on April 30, 2010 at pmPineapple beef is a delicious and simple Cantonese (Chinese) dish. We order this often at Magic Wok – one of our favourite restaurants in Markham, ON. But it’s really easy to make at home; you just need a very good quality, ripe pineapple. I made this dish again recently using an organic pineapple and my family and I agreed that it was the best pineapple we had ever had, and it made this dish incredibly tasty. If you carve a pineapple boat (which is also really easy to do), this is the perfect dish to serve to guests. Note that the pineapple bowl looks prettier if you keep the leaves on, but I was in too much of a rush when I was making this. Just be careful when you’re cutting through the stem because it can be tricky and the leaves are sharp. If you want more colour in this dish, you could cut half of a green pepper and half of a red pepper into chunks and add them to the wok shortly after you’ve started cooking the beef.
Indian Lentil Soup
In Indian, Soups and Salads on April 29, 2010 at pmMost Indian lentil soups are pureed and very thick. But the vegetable soup that I had at a popular local Indian restaurant was light, brothy, lemony, and in my opinion, much better than the typical pureed lentil soup. So I re-created it at home. You can easily adjust the water or boiling time to achieve your preferred consistency. See here for tips on how to get the most flavour out of your Indian spices.
Deep Fried Chocolate Bar
In Other Desserts on April 27, 2010 at pm
We have the chip shops in Scotland to thank for the deep fried Mars bar. I still remember the first time I saw one of these. Several years ago, I was watching a news segment about the unhealthy eating habits in Scotland. I knew that it was meant to turn people off but I remember thinking, “Deep fried Mars bars? Oh my goodness, that’s the best idea ever! That would taste sooo good! I can’t wait to try it!” And for some reason, I waited this long. Maybe because my pile of recipes to try is taller than I am 🙂 When I came up with the idea to throw a deep fried food party, I knew I had to make these. They were everyone’s favourite at the party.
Best Chinese Roast Pork Belly
In Meat and Eggs on April 26, 2010 at pmThis is incredibly easy to make and tastes just like the siu yuk (roast pork belly) that you buy at the Chinese restaurants and grocery stores. I suggest buying the meat from an Asian grocery store because it is much much cheaper there. Make sure you buy the boneless pork belly with the skin/rind on. Pork side also works. You want to choose a cut of meat that has an even thickness so that the rind cooks evenly, otherwise sections of the skin will burn. But if this happens you can always scrape the burnt parts off with a knife before serving. I tested three different methods of making crispy siu yuk. The simplest method involved brushing oil onto the rind prior to baking; the second method involved brushing the skin with vinegar before drying it out in the fridge; and the third method involved scalding the rind with vinegar and boiling water prior to refrigeration. From my experience, the rind that had been brushed with vinegar crackled the soonest. Scalding the rind resulted in a very crunchy, but tough, skin. I have posted the method that, in my opinion, was the best.
Tuna Salad in Avocado
In Soups and Salads on April 25, 2010 at am
I love tuna salad and I love avocados, and this is a great way to serve tuna salad to guests for lunch or for a snack. It’s not exactly low in calories, although it’s low in carbohydrates 😉 and most of the calories from an avocado are from monosaturated fats (making it ridiculously good for you). Avocados are also nutritious and lower blood pressure, so they’re worth every calorie. The great thing about tuna salad is that you can make it with whatever herbs, vegetables, or fruit that you happen to have on hand.
Deep Fried Onion Rings (3 ways)
In Appetizers, Hors D'oeuvres, Snacks on April 24, 2010 at pmA friend of mine was sick with gall bladder problems that prevented her from eating [pretty much] anything for several months. So when she recovered, I threw her a Deep Fried Food Party. She requested onion rings so I took this opportunity to try some new recipes. There are many different breading options and several different methods of coating onion rings. In search of my favourite onion rings recipe, I discovered that everyone likes their onion rings done differently. So I have posted three different recipes that I think are good.
The first recipe is for battered onion rings. This one takes the least amount of time to prepare. If you cut your onion rings thicker (1/2 inch) and if you have a thick enough batter, you will get a thick coating that’s crunchy and soft. They’re different from what you normally get in restaurants and bars, so I really like them. The second recipe is for basic onion rings that are pre-soaked in milk and can be coated with your choice of flour, bread crumbs, cracker meal, or cornmeal. This takes the most amount of time to prepare. The third recipe is for panko crumb coated onion rings. In my opinion, these had the most crunch and the texture is unique to that of classic onion rings. These were more tedious to make than the basic onion rings. Before you choose a recipe, keep in mind what you’re serving them with. For example, the battered onion rings would be great on their own with beer, but you might prefer the panko coated onion rings if you’re serving them with burgers.
Taiwanese Three Cup Chicken
In Meat and Eggs on April 23, 2010 at pmThis dish is called three cups because it is traditionally made with equal proportions of three main ingredients: soy sauce, sesame oil and rice wine. It is a one pot dish that is flavourful and very easy to make. Although the authentic version has thai basil in it, I have also made this dish without it and it still tastes great.
Dining in the Dark (O’NOIR Restaurant Review)
In Reviews on April 22, 2010 at pmFor my last birthday, I received a gift certificate to the O’NOIR Restaurant. It was the perfect gift because I had been wanting to try it ever since I first heard about the concept of dining in the dark. I went to the restaurant in Toronto, ON on a Saturday night with Ed and my sister. It was a wonderful gift, and a very interesting experience that I’m Very grateful for. We were disappointed in the food and service so I decided to write my first restaurant review. Please note that I am not a professional and this review is based on my personal opinion and experience only.
Restaurant Info:
O’NOIR is a restaurant that offers the unique experience of dining in the dark. It started in Europe and O’NOIR can also be found in Australia, L.A., New York and in Montreal and Toronto, Canada. This is meant to allow people to enjoy their food with heightened senses while gaining a better understanding of what it’s like to be blind. More interestingly, the wait staff are blind. (I think it’s absolutely wonderful that these job opportunities have opened up for the visually impaired. And according to O’NOIR’s website, 5% of their profits are given to local associations that support blind and visually impaired people.)
Cooking with Alison 