Tag Archives: Asian

A pair of pork chops and sticky BBQ pork.

12 Jul

sticky pork and soba noodle saladThere is no doubt about, I have given birth to a pair of pork chops.

The two kids were sitting in the back of the car the other day, and I could hear funny noises coming from the pair of them and maniacal giggling. I was driving along, listening to Triple J, vaguely aware of how happily they were playing together in the rear when I realised that I was hearing quite deep belching sounds.

I lifted my neck to check them out in the rear view mirror, but nada – nothing suss.

Not two minutes later, I turned to investigate a particularly resounding burp and I discovered my pair of genii (genius plural) were tickling their gag reflexes and guffawing wildly at the results.

‘Quit it, you two. You’ll make yourselves vomit’

‘It’s funny!!!’


Funny until someone tickles too deep.

Suddenly D Man, his seat, and the back of my seat were not in a funny way.

He immediately started to panic and cry.

‘Am I sick?’ he asked dramatically, as though he was waiting in the doctor’s for test results.

‘No, darling. You are a Pork Chop’

I have no idea why a pork chop is known as something silly, because a pork chop, in reality, is all kinds of wonderful.

soba noodle salad


This soba noodle salad is an awesome Asian salad. It goes beautifully with fish, pork or chicken, and I even love it just on it’s own. It’s a fabbo all rounder and we eat it so regularly I can make it in my sleep.



Sticky Pork Chops with Soba Noodle Salad

Yield : 3 adults and two kids, or four adults

sticky pork and soba noodle salad

What you will need :

For the pork -

  • 4 pork chops, skin on
  • 2 tablespoons kecap manis (sweet soy)
  • 2 tablespoons apricot jam

For the soba noodle salad – 

  • two bunches of soba noodles, about 180g
  • 3 large spring onions, julienned long ways
  • 1 large carrot, julienned
  • 1/2 red capsicum, julienned
  • a good handful of snow or sugar snap peas, julienned
  • 2 tablespoons of sesame seeds, toasted
  • 1 heaped tablespoon pickled ginger
  • 1 bunch coriander, picked and chopped
  • 1 bunch mint, picked and chopped

For the salad dressing – 

  • 1/4 cup white vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons palm sugar, or caster sugar
  • chilli flakes for serving to adults

Cut the skin and fat off your pork chops and throw away….. only joking. Rub that piggy goodness with salt and whack it into a 220C oven until you’ve crackled that pig up good. Set aside to cool.

pork cracklingCombine the kecap manis and jam in a flat dish big enough to house your chops. Rub your chops, both sides, around in the marinade and leave for at least half an hour.

Pop a saucepan of water on the stove and bring to the boil. Add your soba noodles and cook for three minutes, as per packet instructions, and then drain. Set aside.

Into a large bowl, add all of your julienned vegetables, your ginger and sesame seeds, and finally your herbs. Top with the cool-ish noodles.

Mix all of the dressing ingredients together and throw over your salad, mixing well to coat everything.

Turn on your BBQ, or griddle pan, and cook your pork chops about 5 minutes each side, basting with marinade as you go.

Rest for 5 minutes, and make a big yummy pile of salad, throw your sticky chop on top and then, get this -

chop up the crackling finely and sprinkle over your meal.

Mmmmmmmm, pork crackling.


sticky pork and soba noodle salad



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Hooking up with the FYBF gang at With Some Grace. Any bloggers keen to come along for the next DP Bloggers Drinks on the 27th July at the Argyle in the Rocks, be sure to RSVP here.


Hunger Aversion and San Choy Bow

1 Jun

san choy bow ingredientsIn my past life I think I was hungry.

I don’t mean hungry as in  -

Mmmmm, I could really go a tast-y bur-ger

I mean hungry as in on serious rations, or even starving.

Work with me here………

I have an intense NEED to keep a well stocked pantry. If I don’t have what I feel is sufficient dry goods, I feel like we’re running low and it makes me feel uncomfortable.
I don’t feel this way about convenience foods, as Mister H will purport. He will often look into our fridge or pantry and be all -

There is nothing to eat in this house!

When in actual fact if he fancied soaking some lentils, boiling some quinoa or rice, and opening some tins, there’s enough to feed a small, yet hungry, army of legume lovers.

I have met people better stocked than myself, but as far as the average family larder looms, I am dry store personified…..and let’s not even start on my herb and spice cupboard. It’s stocked yet shameful.

I can’t find a damned thing.

One time, (not at band camp) I was climbing Mount Ramelau, East Timor’s highest mountain, approximately a 5 hour round trip and I was so freaked out about rations that I got nervous when we bumped onto some locals and my climbing mates wanted to share our rations. We’d been driving since pre-dawn,  and had a light breakfast of bread rolls and oranges and watched the sun rise before setting off.

We did take the long way, meaning, we got lost, and ended up walking up some twisty turny goat tracks and ended up doing some proper mountain climbing. Sort of.

I was terrified of being stuck up that mountain with only the box of Arnott’s Barbeque Shapes and my emaciated corpse one day being discovered clutching the remnants of a chewed box.

Mount Ramelau, East Timor

Mount Ramelau, East Timor

Needless to say, we found a road and walked down with ease and we were home in time for a hearty lunch and all of my woes were forgotten in a flurry of fish and beans and rice.

San Choy Bow is not East Timorese, in fact, I have no idea how that story popped up just now….I’d forgotten it.

I had a beautiful time in East Timor. I learned some stuff about life there.

Some big stuff.

I met people who had lived through horrific things and yet they still smiled and laughed and lit up when they saw us.
I went to an orphanage and saw the most divine little angels, some scarred physically, all scarred mentally and watched those kids jump around trying to catch bubbles in the afternoon sun, giggling with delight when they burst and disappeared.

Yep, I learned some big stuff in East Timor.

san choy bow

What you will need :

  • 2 tablespoons of coconut oil or peanut oil
  • 3 cloves garlic, finely chopped
  • 2 cm, ginger, finely chopped
  • 1 carrot, finely chopped
  • 2 stalks celery, finely chopped
  • 500g pork mince, or chicken if you prefer.
  • 100g water chestnuts, finely chopped
  • 2 spring onions
  • 100g rice vermicelli
  • 2 tablespoons shao xing wine
  • 2 tablespoons soy sauce
  • 2 tablespoon oyster sauce
  • 1 teaspoon white pepper
  • a big handful of chopped coriander
  • friend onions and chopped peanuts or cashews for serving
  • chilli sauce for serving


What you need to do :

Wash your lettuce leaves and set aside to dry.

Pour boiling water over your noodles in a bowl and leave to sit for ten minutes or until soft. Drain and set aside.

Heat oil in a heavy fry pan, on a medium stove, and chuck in your garlic and ginger. When deliciously fragrant, add your mince.

When the mince is cooked chuck in your carrots and celery stirring well to combine.
When they’re softened toss your spring onions, water chestnuts, shao xing, oyster and soy sauce and pepper in and give a good shimmy.

Cut your noodles into 1.5cm(ish) pieces and stir through, adding the coriander as you go.

Place your mince mix into the lettuce cups, garnish with fried onion and nuts.
I love this with Chinese chilli sauce, so sauce away and banish hunger!

Dex ate this as is, and I put a couple of tablespoons through some mashed avocado for Kiki. They were most happy to have their hunger banished in this style.

Rekindling Old Friendships and a Snapper Named Steve

12 Nov

I was driving along in my car recently and someone I hadn’t thought of in a long time popped into my head.

This wasn’t just any old ‘someone’, but someone who was once so close to me that he and I used to call each other brother and sister. We did this not because we are related by blood, but because trying to explain our relationship to people was too hard.

We were more than friends.

We were even more than best friends.

We were BFFs…… we thought.

I don’t know exactly where it went pear shaped, there was no singular event, but I do remember the time in our lives, and it was complicated for the both of us, to say the least. We were living together, but our lives were very separate. We were both engrossed in our own stuff and I guess we needed some space.

There’s space, and then there’s SPACE, because as I was driving along I realised that this man – that I once called my brother – did not know that I was married to a red-head, with whom I was set up on blind date.

He would think that was funny.

He did not know that I had a son with beautiful, deep grey eyes and a cheeky smile, and neither did he know that I had a daughter, named after my great-grandmother.

I had no idea where he lived, or even if he lived, and I was suddenly filled with profound sadness at this thought. As soon as I stopped driving I called his phone, hoping he had the same number.

I got voicemail, of course, what an anti-climax, and I left a message just saying I was thinking about him, and maybe we could talk if he wanted to.

I left it in his court, but at the very least I wanted him to know that he was in my thoughts.

I didn’t hear anything for a few days, and then I got a text. Maybe he wasn’t ready to talk, just yet.

Maybe he needed to see if we still had rapport?

After a few tentative texts back and forth, I invited him over for lunch, and I’m so thrilled that I did because it was just like old times.

Friendship is a funny thing, isn’t it?

How someone, with whom you were once invincible, suddenly doesn’t fit, and then perhaps down the line you do fit again. Or you fit differently but it’s still nice.

It isn’t the first time my river meandered away from someone who was my left bank and then, with time, moved back towards them, and I’m sure it won’t be the last, but sometimes you just need to take a step towards someone….make the first move towards rekindling. It’s not about pride, or swallowing it, it’s about saying ‘Life is too damned short, I wonder what my old friend is up to?’

I strongly urge you to call someone today, someone you let slip away, and just tell them you’re thinking of them. You don’t need lunch or a grand gesture.

It feels really nice.

I wanted to BBQ a whole fish this Spring, and this lunch seemed the perfect occasion.

Meet Steve.

He was a 2 kilo snapper, and he was delicious.

I was hoping to BBQ a fish that I had never cooked before but when I was at the fishmonger, Steve was winking at me and I couldn’t resist his fishy goodness.

Yield : 1 BBQ’d fish

You will need :

  • one fish, cleaned and scaled
  • 3 cloves garlic, skin removed
  • juice and zest of 1 lime, retain husks
  • 1 teaspoon cumin
  • 1 birdseye chili, deseeded if you prefer
  • 50ml olive oil
  •  handful of coriander root and leaves

What you need to do :

  • Score your fish deeply in the sides to allow for the marinade to penetrate.
  • In a mortar and pestle (or small food processor) add everything except the olive oil and pound until it forms a paste. Add your oil and stir to combine.
  • Rub mixture all over your fish, and put empty lime husks inside. Refrigerate for at least 40 minutes for let the flavours infuse.
  • Our fish BBQ cage thing was too small to accommodate Steve so we got a little creative and sandwiched him between two cake racks. He didn’t know the difference and it just kept him over the heat instead on directly on it.
  • We did a little lid up, and then a little lid down action, cooking each side for about 20 minutes. He was pretty fat, so you’ll need to adjust according to the fatness of your fishy.

I really think that BBQing anything makes it yummier, and Steve was no exception. I served him with a soba noodle salad, but you could eat this with rice and Asian greens, or stir fry, or even potato salad if it takes your fancy.

Cook Once, Feed All COVER_lr

Cook Once, Feed All is about making your life easier whilst preparing nutritious and quick food for your family. Hailed by Mouths of Mums as the ‘must have recipe book for all families’, this book is a collection of family friendly recipes, all accompanied by stories from my life.

To order your hardcopy of Cook Once, Feed All  head to the Holsby Shop right now.

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Wanton Wontons…..double happiness from my penpal

27 Oct

You’ve heard me mention my penpal from Bunny Eats Design.

My bunny-loving friend, Genie, has been a big, fat, bloggy inspiration to me and we become penpals mostly because I stalked her. This is her first ever guest post, so I’m honored to have her visiting us today…..not to mention dying to eat me some wontons. 
How good are these images?
Take it away, Bunster.

I picked up my wonton making skills from my Dad who owned and worked Chinese take-outs for a couple of decades. When I was old enough, wonton wrapping was one of the easy tasks that he would sometimes delegate.

Deep fried wontons are one of those Chinese side dishes that became super popular in the eighties and nineties. Easy to make and easy to sell, especially with a sweet or sour dipping sauce, these crunchy morsels are great with dinner but they’re nasty the next day and mystery meat may once have been a problem. As a Chinese foodie living in the west, I prefer to eat wontons in soup. Silky, mild and warming, they’re a great comfort food.

This wonton basic recipe makes 50 wontons which can be used immediately in soup or deep fried or frozen for future uses. You can find all these ingredients for cheap at your local Asian grocer and these days, sometimes even your normal supermarket.

Pork and Shiitake Wontons
Makes 50 wontons


  • 50 fresh wonton wrappers
  • 500 grams pork mince (about 1 pound)
  • 6 dried shiitake mushrooms
  • 2 tablespoons light soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon five-spice powder
  • 2 tablespoons chopped spring onion
  • 2 tablespoons finely chopped ginger


Rehydrate the mushrooms in a bowl of hot water for a few minutes until softened. Removed stems and discard. Cut each mushroom in half and then slice thinly.
Add sliced mushrooms and all other filling ingredients to a large bowl and mix until thoroughly combined.
Using a slightly heaped teaspoon as a guide, place a teaspoon of filling in the centre of a wonton wrapper. Resist the urge to overfill the wontons as they will be difficult to seal.
Next, fold the wrapper in half diagonally to form a rough triangle. I avoid folding it perfect in half, because the overlapping edges are prettier.
Then make five pleats in the wrapper starting from one end and moving across until the filling is sealed. Place wrapped wonton on a plate or chopping board.
Repeat until you run out of filling or out of wrappers.

These can be refrigerated for several days or frozen. I like to freeze wontons on a tray, then transfer to a re-sealable bag or container once they have been flash frozen.

Wonton Noodle Soup is an ultimate comfort food for me and I love it when I’m sick or hungover. This travels surprisingly well and can be put together the night before or even in the morning before work. Just drain the soup into a jar and dump the rest of the contents into a plastic container. Zapped in the microwave for a few minutes, this is a great week day lunch when you don’t feel like a sandwich or salad.

Wonton Noodle Soup
Serves 1 


  • 6 wontons (fresh or frozen)
  • 1 bundle dried egg noodles
  • 1 bok choy
  • 2 cups chicken or beef stock
  • 1 teaspoon light soy sauce
  • 1 teaspoon chilli sauce


Soak the dried egg noodles in hot water for 10 minutes until softened. Drain and put into a serving bowl.
In a small pot, bring the stock plus 1 cup of water to boil. Add light soy sauce and wontons and simmer for 5 minutes.
Wash bok choy, cut into half or quarter, and place on top of wontons so the bok choy gets lightly steamed for 1-2 minutes.

I like my bok choy to to still be crisp rather than soft.To serve, pour everything into the noodle bowl and top with chilli sauce.

We don’t own a deep fryer so I don’t deep fry all that often. When I do, I fry small batches at a time in a small pot of oil. I find 4-5 wontons at a time in a small pot is a good number. If you have a deep fryer, cook as many wontons as will fit easily in 1 layer. Avoid overcrowding the pot as it will lower the temperature of the oil and cook unevenly.

Deep Fried Wontons

Allow at least 4 per person as a starter


  • 4-5 wontons
  • 3 cups cooking oil
  • Dipping sauce of your choice (sweet chilli, plum sauce, sweet and sour work well)

Heat 3 cups of cooking oil in a small pot on the stove.
To test the oil for optimum temperature, carefully lower a small cube of bread into the oil and it should turn golden brown in 20 seconds.
Using tongs, carefully lower wontons into oil with filling side down so the meat is immersed in oil and cook for 5 minutes. Move wontons around the pot occasionally to make sure all sides tun golden at an even rate.
Remove wontons from oil, shake wontons of excess oil and drain upside down in a metal basket or on paper towels.
Serve with dipping sauce.

Genie is an illustrator/graphic designer and a rabbit enthusiast who really, REALLY loves food. She enjoys playing with her rabbit Tofu, fattening up her husband (The Koala) and eating with their friends in Auckland, New Zealand. Her blog Bunny Eats Design is loosely based on food, long earred critters and graphics and she dreams of designing for a food magazine or restaurant graphics and food packaging. She likes eating exotic food in exotic places and loves the mantra: “Eat well, travel often”.


Get Your Quack On……Asian Duck and Pumpkin Salad

31 Aug duck fini

Holy snapping duck shit….did you realise that Winter is almost over?
Thank Christ for that, right? It’s been freezing in our new house. Top of my To Do List is get a shit-hot gas heater for next winter.
After writing my winter to do list and crossing the first three off in lightening speed I got a tad complacent and forgot all about it. Well, shit, mates, I nearly missed the boat but I’m going to sneak it in today, although today is not technically a recipe day.
You know what, it’s my blog, and I’ll mix it up if I want to….and you’ll actually thank me because this duck recipe that my mum gave me is all that.

I really love when you find a recipe that is simple, yet impressive enough to serve at a dinner party, or heaven forbid, a dinner date. I had those once.
This duck got me lucky.
Lucky duck.

I don’t really have any quippy duck tales to share with you. I guess the most interesting duck fact I have is that when I was growing up I lived next-door to this super-kooky, eccentric lady named Helen. She lived with her dear ol’ toothless Ma, and the pair of spinsters were co-mums to 300+ quackers….. In suburbia. Little bit noisy, little bit smelly.

I personally think Helen may have been a touch quackers herself, but, regardless, she was very lovely. She used to let me watch the little ducklings hatch and I would adopt a duckling a month as they fast grew from those sweet, little fluffy ducklings into grown ups.

She didn’t eat the ducks. In fact, I have no idea what she did with her ducks. I must remember to ask my Mum.

When I buy a duck and it’s just for the two of us, I tend to split it up the backbone and cut it with kitchen scissors so I can freeze half. I did that today, because I want to make a nice rich, duck ragout to throw over some pasta, another day.
This recipe will feed four, and everyone will love your arse for cooking it…..and you can be all smug because only you will know it was a piece of cake.

Yield : 4 serves

You will need :

1 x 2.5 kg duck
sea salt and ground pepper
small bunch of mint, chopped

For the roast pumpkin :
1-2 dried chillis, crumbled
1 teaspoon coriander seeds
1/2 teaspoon ground cinnamon
salt and pepper
1 large butternut pumpkin, quartered

For the dressing :
zest and juice of 1-2 limes
olive oil
1 teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon brown sugar
1 fresh chilli, finely chopped (deseeded if you want a little less heat)
1 clove garlic, finely chopped
5 shallots, white parts trimmed and julienned, green ends finely chopped
a large bunch fresh coriander, leaves picked and stalks finely chopped

Preheat over to 180C
Wash duck and pat dry, then rub inside and out with salt and pepper. Place on a rack in a baking tray and roast for about 2.5 hrs, turning over now and then. Halfway through, drain away a lot of the fat.
If you’re only doing half the duck, it’s about 1 and a bit hours. Keep an eye on it.

In a pestle and mortar, bash up your dried chills and coriander seeds and add the ground cinnamon and a good pinch of salt and pepper.
Scoop the seeds out of the pumpkin and save to one side.
Cut the pumpkin into wedges, place on a baking tray and drizzle with olive oil.
Sprinkle over the ground spices and give pumpkin a good toss, spreading pieces in one layer. When the duck has been in for an hour and fifteen minutes, pop the pumpkin into the oven as well.
Meanwhile, rinse the pumpkin seeds, season with salt and pepper and drizzle with oil. Toast in a dry frying pan until crisp. I really like pumpkin seeds so I often throw a handful of pepitas in when I do this bit. They kind of puff up and add another texture, and we love texture.

To make the dressing, put the lime juice and zest into a bowl, add the same amount of olive oil, plus sesame oil and soy sauce. Stir in the sugar, chilli, garlic, coriander stalks and green shallot ends. Taste and adjust the sweet and sourness of the dressing.

When the duck is nice and crispy and the pumpkin is soft and sticky (keep an eye on the pumpkin, sometimes it cooks faster). Take both pans out. Using 2 forks, shred the meat off the bone and put into a large bowl. While duck and pumpkin are still warm, toss with toasted seeds, half the coriander leaves, half the mint and half the white onion slices. Pour on the dressing and toss together with gentle, fairy fingers.
Serve sprinkled with the rest of the coriander, mint and onion.

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Losing Our Wilsons….A Farewell Yum Cha.

18 Jul yum cha!!!

Recently, my dear friend, G. Peorge (AKA Mrs Wilson) said ‘Sometimes, you meet someone and you just have a connection’.

I hoped for a minute she was referring to our relationship, which had blossomed from neighbours to dear friends….alas, no. She was referring to D Man and herself.
They used to live downstairs in our building B.B. (before ‘burbs) and Mrs W and I became firm friends whiling away Friday afternoons with a ‘play date’ accompanied by cheese and wine, as play dates ought to be. Our sons played together and became each others’ first real friends, they’re names being amongst each lads first words.
We progressed to dinner parties, and baby sitting, and sleepovers and our friendship grew. Our family’s have grown close over the last two years, but the love between her and D Man is truly a beautiful thing. He worships her. He talks about her all day, and I think he may even love her just a tiny bit more than I do.

Occasionally people come into your life and they just feel like they’ve been there forever….and you hope they’ll stay forever. You don’t need to have known them for a long time, but you know that they’ll remain a solid in your life from now on.

That’s the Wilsons.

There has been laughter and tears, wine and tea, and a hell of a lot of food. Those Wilsons sure can cook, and eat…… Oh, and the desserts…….We love the Wilsons.
But, if there’s one thing you can bank on in this life (aside from death and taxes), it’s change, and in a move that is going to be fabulous for them, we’re losing our Wilsons.

They’re moving south of the border.

You may remember back on my Winter To Do List, I vowed to challenge myself with home made Yum Cha. What better way to send off dear ones than with a labour of love type meal?

None of these elements on their own are particularly difficult. A little time consuming, sure, but not hard. All of them together?? Wouldn’t want to be in a hurry. I’ll admit I started a few days early and I froze them as I went. The prawn ones I made on the morning of the extravaganza as I don’t dig on frozen seafood.
You will note that I have used how gee wrappers which are actually made of wheat. At Yum Cha, many of the dumpling are in a rice kind of wrapper…..I tried to find it ready made, and they don’t do it. It’s not actually rice as such, it’s a little pancake made from potato starch and rice flour and I sure as shit wasn’t making 50 of those……yes, I’m trying something new, no, I’m not busting my ass to do so!!!!

You will need soy sauce and Chinese chilli sauce for serving to make it authentic yum cha. I also did Chinese Broccoli (and maybe I bought some egg tarts, but I’m not telling)

Here’s how I pulled off the Yum Cha Extravaganza…..

Pork and Coriander Dumplings

Yield : 25 dumplings

You will need :

  • 300g pork mince
  • 3 shallots, chopped
  • 1 tablespoon ketcap manis (Indonesian sweet soy)
  • 1 tablespoon sweet chilli sauce
  • 1/2 teaspoon ginger, grated
  • 1/4 cup chopped coriander
  • 1 egg white
  • 25 gow gee wrappers
  • 1 tablespoon vegetable oil

dipping sauce

  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1 teaspoon fish sauce

1 large red chilli, seeded and finely chopped

Place the mince, shallots, sauces, coriander and egg white into a bowl and mix well to combine. Place a heaped teaspoon in the middle of each wrapper.
Brush the edge with a little water  and fold to enclose the filling. Pinch the edges any way you think is styley.

At this point I stuck them in the freezer……

To cook, you add your oil to a fry pan that has a lid. Pop your dumplings into the oil and fry until the bottoms are browned.
Add 1/2 cm water to your pan and pop the lid on for a further 3-5minutes, depending if they were frozen or no.
To make dipping sauce, put all ingredients into a bowl and stir until sugar is dissolved.

Prawn and Bamboo Shoot Dumplings

Yield: 25

You will need :

  • 300g prawn, peeled and finely chopped
  • 2 shallots, chopped
  • 2 tablespoons chopped bamboo shoots
  • 1 tablespoon oyster sauce
  • 1 teaspoon Chinese cooking wine
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1 teaspoon grated ginger
  • 1 egg white
  • 25 gow gee wrappers

Place prawns, onions, bamboo shoots, oyster sauce, wine, sesame oil and egg white into a bowl and mix well. Make the same as the prok dumplings. You can change the shape if you’re talented enough!!!
To cook, place a saucepan quarter filled  with water on to boil. Place your dumplings into a steamer (I put them on a little baking paper for the anti-stick factor) and cover with a lid.
Steam for 3 minutes.

Steamed Pork Buns

Yield : 10

You will need :

For bun dough

  • 1/2 package dried yeast
  • 1/2 cup lukewarm water
  • 2 1/4 cups flour
  • 1/8 cup sugar
  • 1 tablespoons vegetable oil
  • 1/4 cup boiling water
  • 1 tablespoons sesame seed oil

For pork filling

  • 250g Char Siu pork (Chinese BBQ pork), finely chopped
  • 2 tablespoons peanut oil
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons rice wine
  • 1 teaspoon sesame oil
  • 1/4 cup coriander, finely chopped
  • 2cm ginger, grated
  • 2 cloves, garlic
  • 1 heaped teaspoon sugarPreparation:
Dissolve yeast in lukewarm water. Add 1/2 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.
Dissolve sugar and vegetable oil in 1/4 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add remaining flour.
Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours.
In the meantime, in a pan cook your garlic and ginger in a little peanut oil. Add finely chopped pork, sauces and sugar. Toss in your coriander and stir until well combined. In a tiny amount of water, mix cornflour into a thin paste and add to mix. cook for two minutes and remove from heat.
Take out dough and knead 2 minutes. Roll into roll 12 inches long and 2 inches wide. Cut into 10 pieces.
Flatten each piece with palm of hand. Roll with rolling pin into 3 inch circles.

So, with this meal, we fare thee well. I think we Holsbys will have a Wilson shaped hole left in our lives, but we now have a Wilson shaped house to go and stay at in Melbourne. Or as we like to call it, Mexico.


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