Simple Char Siew : adapted from Cass
600g pork shoulder butt
100g caster sugar
1 tbsp soya sauce
1 tsp salt
1/2 dark soya sauce
1 tbsp red rice vinesse (optional)
3 garlic cloves, smashed
6 strips scallions, smashed
adequate char siew sauce
1. Mash the pork clean, dry the pork with kitchen tower.
2. Mix well all the ingredients (except char siew sauce) until the sugar has dissolved.
3. Rub all the ingredients onto the pork and marinated overnight. (I marinated for 5 days in freezer)
4. Heat up the saucepan, place in the pork and marinated ingredients with 1/2 cup of water.
5. Cover the saucepan with lid, cook till sauce thicken with low heat.
6. Remove the pork from saucepan, brush the char siew sauce on the pork.
7. Place the pork at the 1st level of the preheated oven at 250C with only top heat.
8. Bake each sides of the pork for 3 mins, remove the pork from oven, brush both sides of the pork with char siew sauce.
9. Bake for 3-4 mins, until slightly charred will do.
Char Siew Filling :
350g homemade char siew
2tbsp toasted sesame seeds
1 tbsp light soya sauce
1/2 tsp fish sauce
1 tbsp oyster sauce
2 tbsp sugar
1 tbsp tapioca flour
1 tbsp corn flour
1 tsp plain flour
1. In a mixing bowl, mix all the seasoning until mix well
2. In a sauce pan with medium heat, pour in the seasoning
3. Pour in the shallots and cubed meat
4. Stir till well combined and cook till thicken
5. Add in toasted sesame seeds
6. Dish up to cool
Ingredients for Bao Skin : adapted from Naski Lemak Lover
500g hong kong flour
2.5 tsp dried yeast
100ml lukewarm water
125g caster sugar
5 tsp Crisco shortening (I replaced with sunflower oil)
1.5 tsp double action baking powder
1/4 tsp salt
1. Mix yeast with lukewarm water, set aside for 5mins.
2. Mix yeast mixture with 130g flour, gather together became soft dough and set aside for 15mins.
3. Add balance 370g flour with the rest of ingredients and soft dough (No 2), knead till dough became smooth and no sticky to handle.
4. Cover with damp cloth and rest for 60 mins.
5. Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while.
6. Weigh out 40g of dough and roughly shape into a ball.
7. Fatten and roll out the dough into a circle. Spoon in filling onto the center and pleat up the sides and seal.
8. Place the bao onto a piece of greaseproof paper, on the rack for steaming. Cover with a piece of damp cloth and let rise for another 10-15 mins.
9. Steam the bao under rapidly boiling water on high heat for about 10 to 12 mins.
10. Remove from steamer and serve, hot.
11. Store in the fridge for left over bao, steam again before serve.
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