Annie picked up some fresh shiitake mushrooms the other day. She marinated them in soy sauce, oyster sauce, salt, sugar, and sesame oil and steamed them for 15 minutes. Baby bok choy was steamed for 5-6 minutes.
Made a sauce from Chinese rice wine, sesame oil, salt, sugar, oyster sauce, soy sauce, and cornstarch slurry.
Arranged the plate, then garnished with a little “fatt choy” black hair fungus.
Nothing compares to fresh shiitake!
Aloha, Nate
Annie made some baked char siu bao last night that are really excellent. We picked up some char siu from the store next to Lion Market on King Rd and Tully. First, cut the char siu into cubes. Dice some onion and sweat it in a frying pan, then add the char siu. Mix in a sauce containing soy sauce, oyster sauce, dark soy sauce, sugar, salt, pepper, and some corn starch as a thickener.
She made a sweet bread dough consisting of flour, bread flour, powdered milk, sugar, yeast, butter, eggs, and water. Brought it together then set it aside to rise. Then she divided the dough up into 50-gram balls.
Continue reading Baked char siu bao
Annie bought some pig trotters (the two front feet, if you must know) to make Chinese-style pickled pig’s feet. After parboiling to remove the smell, she cut them up into large chunks.
Moqua (also known as Fuzzy Melon, Benincasa hispida var. chiehgua) peeled and sliced then stir-fried with minced garlic, bean thread vermicelli, shrimp, and homemade charsiu from my smoker. The smokiness from the charsiu really permeated the dish.
Aloha, Nate
