You can use my recipe for char siu (#34265) or
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
Mix all ingredients. Knead until smooth and elastic. Cover with a damp cloth and allow to rest 15-20 minutes.
To wrap bao, scoop filling into 1/2 tbsp balls. Divide the dough into 50 g portions. Flatted the dough and wrap around the filling.
Allow to rest for 40 minutes, or until the bao is double in size. Steam for 15 minutes.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Submerge mushroom in hot water until softened. Take them out, dry and finely juliene. Reserve water.
Heat some oil in a skillet, put in onions and let it sweat for a while. Stir in the rest of filling except boiled eggs and BBQ pork. Season with fish sauce and pepper to taste.
Add sugar to milk to dissolve. Add flour one cup at a time, after each time kneed the dough before adding the next cup. Put dough into a large mixing bowl, put a damp cheese cloth over to prevent drying out.
Cut a handful of dough (size to your choice), roll ...
Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes.
Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest, about 5 minutes.
Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges ...
Mix flour, milk, and sugar together in a bowl. Cover and allow to rise, 30 minutes to 1 hour.
Punch dough down and separate into 20 equal-sized bun shapes.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add buns, cover, and steam until tender, about 15 minutes.
------------Filling------------:The filling for this recipe is simply a teaspoon full
Step 1: Rub salt to pork bones, then clean and scald into hot water about 15 minutes.
Step 2: Clean pork legs in water with a little salt. Then scald into hot water about 15 minutes.
Step 3: Mince garlic, slice onion and spring onion. Chop off root of mushroom, soak into water about 15 minutes then let them out, wait to dry. Peel off the cover of carrot and radish, next cut them into medium pieces (2cm).
Step 4: Making broth: Boil 5 liter water about 15 minutes then put pork legs and bones into pot with medium. I suggest, do not ...
Coat wok or pan in chilli oil.
Add chicken pieces and stir until just cooked and set aside.
Into wok or pan add chilli, green onion, ginger, garlic, vinegar, stock or water and stir.
Add sugar, cooking wine and light soy sauce and stir.
It's really important here to make sure that everything reduces and caramelises. The restaurants green onions and dried chilli's are quite well cooked.
Return chicken to the pan and mix ingredients together.
When juice becomes slightly sticky add the nuts.
Place in serving dish.
For the Pickled Vegetables: Mix the water, vinegar, sugar and salt until the sugar and salt dissolves. Place the carrots and daikon radish in a container and pour the liquid over. Let pickle for one hour. Can be stored in the fridge for up to a week.
For the Shrimp: Heat the sugar and water in a pan on medium high heat until the sugar caramelizes and turns dark brown. Carefully (it will splatter) add the water and fish sauce and stir over low heat until the caramel dissolves. Remove from heat and set aside.
Heat oil in a pan over medium ...
Repeat to make three additional banh xeo.
To serve, fill
o taste.
NOTE: This recipe should yield a very sesame
To make meat:
Combine marinade. Marinate pork at least 3 hours, or overnight.
Cooking methods:
a) place meat on a roasting pan with a rack -- with the pan below filled with water and roast at 350 F until done (turn over half way through) OR.
b) cook in a crock pot with 3 cups of water for 1 hour on high and then 7 hours on low or until it flakes apart (this is the method I have used) OR.
c) you could try grilling or broiling the meat, but it might lack some of the moisture that the other two methods will give you.
To make ...
nd top with san choy bao mix. Sprinkle with extra scallion
br>Step 4: Dip noodle (Banh pho) in the boil water