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Chinese/Asian Cooking

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Smoky Wok - Easy Asian Homecooking Recipes and More. CHINESE STEAMED MEAT BALLS. Meat balls are very well-known across various culture.

CHINESE STEAMED MEAT BALLS

Chinese meatballs (specifically, a dish common in Shanghai cuisine) are most often made of pork and are usually steamed or boiled, either as-is, or with the addition of soy sauce. There are meatballs called Lion’s heads. These can range in size from about 5 cm in diameter to about 10 cm. Smaller varieties, called pork balls, are used in soups. A Cantonese variant, the steamed meatball, is made of beef and served as a dim sum dish, which was what I made here. CHINESE STEAMED MEAT BALLS(10-15 small meat balls) 1/2 lb (500 g) ground beef 1 1/2 to 2 oz (50-100 g) tapioca flour 1 Tbsp salt Dash of white pepper 2 cloves of minced garlic 1/2 C of ice cubes 1 handful of spinach leaves (finely chopped) – optional 1. 2. 3. 4. We had it with a bowl of plain congee/porridge with egg for breakfast For other variants of congee, check them out here.

Custard Cream Buns (Sa-la-pao Sai Cream) Salapao Sai Cream is Chinese Steamed Buns.

Custard Cream Buns (Sa-la-pao Sai Cream)

White steamed buns called ’salapao’ are a popular snack in Thailand. They are sold at hawker stalls and roadside eateries as well as Chinese restaurants. Fillings for the buns can be savoury or sweet. The sweet buns are often favoured by overseas visitors and are usually available at 7-Eleven stores for around 10 to 15 Baht. The sweet salapao (’sai waan’) may consist of crushed mung beans such as a cream filling (’sai cream’). 2 cups all purpose flour½ cup cake flour½ cup sugar1 tsp salt½ tsp ammonia1 tbsp yeast1 cup lukewarm water¼ cup vegetable oilsheets of paper cut into 2"x2"squares, used as a baseFILLING:5 egg yolks1 cup fresh milk½ cup sweetened condensed milk¼ cup wheat flour2 cups sugar¾ cup butterPREPARATION:Combine the sweetened condensed milk, fresh milk and sugar together, stirring well.

Steamed Chinese Lotus Buns Recipe 莲蓉包 (with Photo Tutorial) I am so pleased to present today steamed Chinese lotus paste buns from my humble kitchen - I'm still a little surprised at how good they were since this was my first attempt at making steamed buns or pao/ bao at home, I guess with a bit of determination and a decent recipe, one can't go too far off the mark, yes even for a novice like yours truly.

Steamed Chinese Lotus Buns Recipe 莲蓉包 (with Photo Tutorial)

Biting into these piping hot soft buns with just the right amount of lotus paste oozing out was pure bliss - steamed buns are one of my favourite Chinese snacks and are something I must order whenever I have dim sum at restaurants. Steamed Beef Meatballs Recipe by Southern Crockpot. Serving size Calories 414 Calories from Fat 240 % Daily Value* Total Fat 27 g41.3% Saturated Fat 9.8 g49.1% Trans Fat 1.3 g Cholesterol 105.5 mg Sodium 1209.3 mg50.4% Total Carbohydrates 8 g2.7% Dietary Fiber 1.2 g4.8% Sugars 2.9 g Protein 36 g71.6%

Steamed Beef Meatballs Recipe by Southern Crockpot

Cooking Porridge, How To Make Porridge, How To Make Congee. Egg Custard Buns Recipe (Lai Wong Bao) A while back a young Vietnamese-American woman emailed about how her boyfriend was in love with a particular kind of steamed bao filled with a buttery yellow filling.

Egg Custard Buns Recipe (Lai Wong Bao)

Did I know how to make them? She would be so thrilled to be able to gift him one of his favorite sweets. I felt like the bao competed with her for his affection. I was compelled to help her but did not have time to until now. I first thought that the bao was filled with a sweetened mung bean filling, which is buttery and somewhat marzipan like, and directed her to a recipe in Asian Dumplings. Then I realized that she was looking for egg custard buns, called lai wong bao (or nai wong bao) in Chinese, which translates into English as "milk custard bun".

I recently sampled lai wong bao from a San Jose Vietnamese-owned bakery that tasted of egg yolk and a touch of coconut milk. Vanilla pudding mix is a worthy substitute. Egg Custard Bun FillingLai Wong Bao Makes a scant 1 1/4 cups 1. 2. 3. Chinese Donuts (Yao Tiew) on a Sunday Afternoon. Sunday, May 6, 2007 A lazy day.

Chinese Donuts (Yao Tiew) on a Sunday Afternoon

I blog-surfed and came across Evinrude’s blog and 15 seconds after reading her post about nostalgic foods, I gracefully glided to the kitchen tripped over my kid’s ! @*? /#% toy train to make Chinese donuts (Yao Tiew). To an obsessed cook, which is more convenient? A) Clean kitchen, lug out the 20lb KitchenAid, mix dough, knead dough, let rest, knead more, let rise, roll out, cut, shape, rest, lug out deep fryer, heat up fryer, stretch donut, fry donuts, let cool, dust with powdered sugar, spoon granular sugar (to dip in – because you can never have too much sugar with donuts), heat up espresso machine, make espresso. Or B) Get in car. Not from scratch – I used a Thai box mix called Tippy Patangco. The Original No Knead Bread No Knead Pizza Dough: Pear & Gorgonzola Flatbread with Baby Arugula and Shaved Parmesan No-Knead Sticky Pecan Caramel Cinnamon Rolls.