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Plain Raised Buns 戗面馒头
Plain Raised Buns 戗面馒头 When I was in college in Shanghai, there was a tiny little Bun store right by the campus. It was famous for a special type of plain raised buns called ShangDong GaoZhuang ManTou. Every Saturday when I got there, there was a long line. The bun had a very tight texture, yet it was not hard. A few years ago, a friend shared a plain bun recipe with me. Curious as I am with food, I tried it right away and surprised to find it’s almost identical to the bun I was in line for some twenty years ago. Start with basic dough for buns. After…
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Shanghai Style Rice 上海菜饭
Shanghai Style Rice 上海菜饭 When I grew up, my mom usually made Shanghai Style Rice from uncooked rice. She would mix fresh pork, salty pork and shanghai green with rice, add a little bit water (about half as much when you make plain rice). When it’s fully cooked, add salt to taste and add 2 tablespoon of lard or bacon oil and mix well. It was so delicious! However, my very intelligent rice cooker with induction heat couldn’t seem to make rice with too little water. I tried a few times, they all ended up with half cooked rice. I miss Shanghai Style Rice, so I improvise. Make rice with…
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Steamed Buns and Fried Buns 蒸包子和水煎包
Steamed Buns and Fried Buns 蒸包子和水煎包 Pork shoulder meat is perfect to make the filling. It is an inexpensive cut of meat, but contains good amount of fat to render a juicy tender filling. See this post for how to make filling. Then you need to prepare the dough for buns. When dough doubles in volume, punch down and knead again. Sprinkle flour on work surface and roll the dough into a log. Cut desired amount to make buns. Use a rolling pin to roll the dough out to a circle. Add 2 tablespoon of meat mixture. Hold the wrap in left hand, cup left hand a little bit. Use right…
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Thai Curry 泰国咖喱
Thai Curry is a versatile dish. You can almost make it with any kind of vegetables and/or protein you have in the refrigerator. It's truly a 30-minute meal. They go very well with rice.
