Our Daring Cooks’ December 2011 hostess is Sara from Belly Rumbles! Sara chose awesome Char Siu Bao as our challenge, where we made the buns, Char Siu, and filling from scratch – delicious!
Sara..... Belly Rumbles.... well hello there, that would be me!
What an honour and privilege to host this month's Daring Kitchen's Daring Cooks' Challenge. It was also quite nerve wracking with months of recipe testing and trying to make everything perfect.
A quick explanation for those of you that aren't familiar with the Daring Kitchen or how the Daring Cooks' challenges work. Each month the challenge is hosted by a member of the Daring Cooks' Group. The host posts the challenge on a specific date in the members area. It is kept a secret from the public. The members participating in the challenge all reveal how they went on a specific date, through their food blogs, the 14th of the month.
It is a global community and, to be honest, I was nervous oh what people would think of the challenge. All feedback was positive, but I can't wait to read how everyone went. A big hug and thanks to those who participated this month. Also a big hug to Lis and Audax for their help.
Let me share with you the challenge I set for this month.
My Introduction to the Daring Cooks
Hi guys, I am Sara from Belly Rumbles, a little food blog from Sydney Australia. What an honour it is to be this month's host of the Daring Cooks' Challenge!
Sydney is a very multicultural city, and we are blessed with an amazing choice of cuisines and access to a wide range of ingredients and fresh produce. In our household we eat a lot of Asian cuisine. Yes Asian is a very wide term, and I generally cook Japanese, Chinese, Thai and Malay or my experimental versions based on one those.
My family and I regularly attend yum cha for brunch on a Sunday. Nothing beats a lazy start to the day and then grazing over a number of different steamed and fried dumplings as well as other various treats. Often we will choose a plate of cha siu (Cantonese BBQ pork) which is sliced and usually splashed with some soy sauce and can be scattered with peanuts. Steamed or baked cha siu bao (Cantonese BBQ pork buns) are also a regular item. My freezer always contains a six pack of frozen cha sui bao (not homemade) for steaming and a piece of cha siu is a regular purchase from the local Chinese BBQ shop.
Therefore what better way to challenge you guys and myself than having a go at making the Cantonese dish of char siu and then baking/steaming some cha siu bao.
The Challenge
Printable Recipe
Char Siu Pork
Ingredients
- 1 pork loin
- 4 large cloves of garlic crushed
- 1 teaspoon ginger grated
- 1 tablespoon peanut oil
- 1 ½ tablespoon maltose
- 1 ½ tablespoon honey
- 2 tablespoon hoisin sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon oyster sauce
- 1 tablespoon shaoxing cooking wine
- ½ teaspoon ground white pepper
- pinch of salt
- ½ teasooon five spice powder
- ½ teaspoon sesame oil
- ½ teaspoon pillar box red food colouring
Instructions
- Trim the pork loin to remove fat and tendon and slice lengthways so you have two long pieces, then cut in half. By cutting the pork in to smaller pieces to marinate you will end up with more flavoursome char siu. If you want to leave the pork in one piece you can do this as well. Place in container that you will be marinating them in.
- Combine all the other ingredients in a bowl and mix well to combine. I placed my maltose in the microwave for a few seconds to make it easier to work with. Maltose is quite a solid hard sticky substance.
- Cover pork well with ⅔ of the marinade mixture. Marinate for a minimum of 4 hours, I find it is best left to marinate overnight. Place the reserved ⅓ portion of the marinade covered in the fridge. You will use this as a baste when cooking the pork.
- Cooking Method 1 - Oven
- This is the first way that I experimented with cooking the char siu.
- Pre-heat oven at 180 degrees C.
- Cover a baking tray with foil or baking paper. Place on top of this a rack on which to cook the pork.
- Place pork on the rack and place in oven.
- Bake for approximately 10 minutes, basting and turning .
- Turn the heat up to 200 degrees C for the final 20 minutes as this will aid the charring. Cook until cooked through.
- Cooking Method 2 - Seared in pan & then into the oven
- On reading more I discovered this method, it was meant to give a better charred finish. Not sure that it did give a "better" result, but the pork was a lot moister.
- Pre-heat oven at 180 degrees C.
- Cover a baking tray with foil or baking paper. Place on top of this a rack on which to cook the pork.
- Place pork in a hot frying pan or wok. Sear it quickly so it is well browned
- Remove from pan/wok and place pork on the rack and place in oven.
- Bake for approximately 15 minutes, basting and turning until cooked through.
- Cooking Method 3 - BBQ
- This method I feel gave the best result. If you have access to a BBQ use it. The pork had a better BBQ flavour and was also very moist.
- Place marinated pork loin on the grill of your BBQ
- Cook on a medium heat, approximately 15 minutes, until cooked through.
- Be careful to watch that you don't burn the pork.
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
Printable Recipe
Char Siu Bao Recipe - without food colouring or maltose
Ingredients
- 1 teaspoon salt
- 1 teaspoon sesame oil
- 1 tablespoon dark soy sauce
- 1 teaspoon ground white pepper
- 2 tablespoon honey
- 2 tablespoon sugar
- 2 tablespoon oyster sauce
- 1 tablespoon shaoxing cooking wine
- 1 teaspoon five spice
Instructions
- Trim the pork loin to remove fat and tendon and slice lengthways so you have two long pieces, then cut in half. By cutting the pork in to smaller pieces to marinate you will end up with more flavoursome char siu. If you want to leave the pork in one piece you can do this as well. Place in container that you will be marinating them in.
- Combine all the other ingredients in a bowl and mix well to combine.
- Cover pork well with ⅔ of the marinade mixture. Marinate for a minimum of 4 hours, I find it is best left to marinate overnight. Place the reserved ⅓ portion of the marinade covered in the fridge. You will use this as a baste when cooking the pork.
- Cooking Method 1 - Oven
- This is the first way that I experimented with cooking the char siu.
- Pre-heat oven at 180 degrees C.
- Cover a baking tray with foil or baking paper. Place on top of this a rack on which to cook the pork.
- Place pork on the rack and place in oven.
- Bake for approximately 10 minutes, basting and turning .
- Turn the heat up to 200 degrees C for the final 20 minutes as this will aid the charring. Cook until cooked through.
- Cooking Method 2 - Seared in pan & then into the oven
- On reading more I discovered this method, it was meant to give a better charred finish. Not sure that it did give a "better" result, but the pork was a lot moister.
- Pre-heat oven at 180 degrees C.
- Cover a baking tray with foil or baking paper. Place on top of this a rack on which to cook the pork.
- Place pork in a hot frying pan or wok. Sear it quickly so it is well browned
- Remove from pan/wok and place pork on the rack and place in oven.
- Bake for approximately 15 minutes, basting and turning until cooked through.
- Cooking Method 3 - BBQ
- This method I feel gave the best result. If you have access to a BBQ use it. The pork had a better BBQ flavour and was also very moist.
- Place marinated pork loin on the grill of your BBQ
- Cook on a medium heat, approximately 15 minutes, until cooked through.
- Be careful to watch that you don't burn the pork.
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
Printable Recipe
Baked Char Siu Bao
Ingredients
Filling Ingredients
- 350 grams char siu finely diced
- 2 green onions/spring onions finely sliced
- 20 ml (1 tablespoon) hoisin
- 20 ml (1 tablespoon) dark soy sauce
- 1 teaspoon sesame oil
- 60 ml (¼ cup) chicken stock
- 1 teaspoon cornflour
- 10 ml (½ tablespoon) vegetable oil
Dough Ingredients
- 1 satchel of dried yeast 8 grams
- 55 grams (¼ cup) sugar
- 125 ml (½ cup) warm water
- 300 grams (2 cups) plain flour
- 1 egg slightly beaten
- 60 ml (3 tablespoon) oil
- ½ teaspoon salt
- Egg wash: 1 egg beaten with a dash of water
Instructions
- Filling Directions
- Heat the vegetable oil in a wok or pan.
- Add diced char siu to the wok/pan and stir then add spring onions, cook for 1 minute.
- Add hoisin, dark soy sauce and sesame oil to the pork mixture, stir fry for one minute.
- Mix cornflour and stock together and then add to the pork mixture.
- Stir well and keep cooking until the mixture thickens, 1 or 2 minutes.
- Remove mixture from wok/pan and place in a bowl to cool. Set aside until ready to use.
- Bun Directions
- Place the sugar and warm water in a bowl, mix until the sugar has dissolved. Add yeast and leave it for 10 - 15 minutes until it becomes all frothy.
- Sift flour in to a large bowl.
- Add yeast mixture, egg, oil and salt and stir. Bring the flour mixture together with your hands.
- Place dough on a lightly floured surface and knead for approximately 10 minutes. The dough should be smooth and slightly elastic.
- Place in a lightly oiled bowl and cover with a damp cloth. Leave to rise until it is double in size. This will take from 1 - 2 hours depending on weather conditions.
- Once dough has doubled in size knock back and divide in to 12 portions and shape in to round balls.
- Use a rolling pin to roll out to approximately 5cm in diameter. Then pick the piece of dough up and gently pull the edges to enlarge to about 8cm in diameter.
- By doing this it keeps the dough slightly thicker in the centre. This means when your buns are cooking they won't split on the tops.
- Place a good sized tablespoon of filling on the dough circle. Then gather the edges and seal your bun
- Place the bun seal side down on your baking tray. Continue with rest of dough.
- Once all buns are complete brush surface with egg wash.
- Place in oven for 15 minutes or until golden brown.
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
Printable Recipe
Steamed Char Siu Bao
Ingredients
Filling Ingredients
- 350 grams char siu finely diced
- 2 shallots finely diced
- 20 ml (1 tablespoon) dark soy sauce
- 40 ml (2 tablespoon) oyster sauce
- 1 teaspoon sesame oil
- 60 ml (¼ cup) chicken stock
- 1 teaspoon cornflour
- 10 ml (½ tablespoon) vegetable oil
Bun Ingredients
- 250 ml (1 cup) milk scalded
- 55 grams (¼ cup) sugar
- 20 ml (1 tablespoon) oil
- ¼ teaspoon salt
- 1 satchel of yeast 8gs
- 450 grams (3 cup) plain flour
Instructions
- Filling Directions
- Heat the vegetable oil in a wok or pan. Sauté the shallots for one or two minutes until soft.
- Add diced char siu to the wok/pan and stir.
- Add oyster sauce, dark soy sauce and sesame oil to the pork mixture, stir fry for one minute.
- Mix cornflour and stock together and then add to the pork mixture.
- Stir well and keep cooking until the mixture thickens, 1 or 2 minutes.
- Remove mixture from wok/pan and place in a bowl to cool. Set aside until ready to use.
- Bun Directions
- Scald milk and then stir in sugar, oil and salt, leave to cool until it is lukewarm. Once it is the right temperature add yeast, leave until yeast is activated and it becomes frothy, about 10 - 15 minutes.
- Sift flour in to a large bowl.
- Add milk/yeast mixture to the flour. Bring the flour mixture together with your hands.
- Place dough on a lightly floured surface and knead for approximately 10 minutes. The dough should be smooth and slightly elastic.
- Place in a lightly oiled bowl and cover with a damp cloth. Leave to rise until it is double in size. This will take from 1 - 2 hours depending on weather conditions.
- Punch down dough and divide in to 20 equal portions.
- Roll each dough portion in to a 7 - 8cm round.
- Place 1T of filling in the centre of the round, gather the edges together at the top and place on a 8cm square of baking paper. Repeat until all dough has been used.
- Cover and let rise for 20 minutes.
- Place buns in bamboo steamer, leaving space between the buns.
- Heat water in a wok until it is simmering and place steamers one on top of each other in the wok.
- Place lid on top bamboo steamer and steam for approximately 12 minutes.
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
Printable Recipe
Mushroom Bao
Ingredients
- 170 grams swiss brown mushrooms finely diced
- 90 grams shitake mushrooms finely diced
- 240 grams flat mushrooms finely diced
- 2 shallots finely diced
- 1 tablespoon dark soy sauce
- 2 tablespoon oyster sauce
- 1 tablespoon hoisin
- 1 teaspoon sesame oil
- ¼ cup vegetable stock
- 1 teaspoon cornflour
- ½ tablespoon vegetable oil
Instructions
- Heat the vegetable oil in a wok or pan. Sauté the shallots for one or two minutes until soft
- Add the mushrooms to the onions in the wok/pan. Cook until mushrooms have rendered down and most of the liquid from the mushrooms has evaporated.
- Add soy sauce, oyster sauce, hoisin and sesame oil, cook for another few minutes.
- Mix cornflour and stock together and then add to the mushroom mixture.
- Stir well and keep cooking until the mixture thickens, 1 or 2 minutes.
- Remove mixture from wok/pan and place in a bowl to cool. Set aside until ready to use.
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
Storage & Freezing Instructions/Tips
The baked char siu bao freezes very well. All you need to do is take them out of the freezer and place in the over to warm. The steamed ones should freeze okay as well. To warm them place in microwave for about 30 seconds until warm and defrosted.
Additional Information
If you are going to attempt the steamed buns, this is a fantastic demonstration of folding the streamed char siu bao
penny aka jeroxie
Nice look bao! you can so make these for us.... nice work babe
Martyna@WholesomeCook
What a great recipe Sara and such dedication! Love it - will be making the pork soon!
shaz
Bravo for hosting Sara! Excellent job on the char siew pao (my favourite too ay Yum Cha).
Iron Chef Shellie
I really need to try making these! I LOVEEEEEEE them! Great breakfast food on the occasion when mum would steam some up, or we would be in Malaysia... ahhh.... *drool*
Sara
Hi Lauren, I am glad you had fun with the recipe.
Hi Lizzy, Thank you
Hi GourmetGetaways, It is a busy time of year, thanks
Hi Sugarpuffi, Thank you
sugarpuffi.com
awesome job on the char siu bao!
GourmetGetaways
Well done!!
I love this recipe, I didn't take part in the Daring Kitchen this month (too busy) but this is one of mine and hubbies favourite dishes! YUMMY! Good choice 🙂
Lizzy (good things)
Amazing. Love it! Well done.
Lauren-Nicole
Hi Sara, thank you so much for your words of encouragement on our blog. If was so much fun recreating the recipe you posted for the daring cooks challenge. Technically this is our second challenge, the first one was for the bakers though.
Sara
HI Gaby, Let me know how you go if you do make from scratch.
Hi Ness, Really happy you enjoyed the challenge
Hi Sawsan, Glad you experimented with the chicken and it turned out well
Hi Aditi, So glad you enjoyed
Hi Lorraine, Thank you, was so much fun
Hi Claudia, So happy the steamed bun dough worked out well
Hi Rita, Enjoy the trip and very jealous!!
Hi Makey-Cakey, Glad you had fun with it, and thanks for the lovely comments
Hi Monkey Queen, Big smile, glad you liked the challenge
Hi Von, I must admit normally I buy my cha siu from my local Chinese BBQ place, so was a fun challenge for me too!
Hi Anna, thanks for your sweet comments
Hi The Food Sage, It was a few weekends work, trialing recipes etc, but was great fun
Hi JasmyneTea, Enjoy your trip away and I hope you have fun with it on your return
Hi Mary, Nice to know it was something a little different for you
Hi Lisa, Hehe, so glad you had fun with it
Hi Susie Bee, They do freeze really well, love that aspect of the recipe
Hi Shelley, Thank you for your lovely comment, so glad you liked the challenge
Sara
Hi Brian, I am so glad you enjoyed the challenge and eating it
Hi Cher, I am so glad the dough worked well for you
Hi Seattle Dee, Glad you enjoyed the challenge and thanks for your sweet words on my photos
Hi Jenni, Awe, thank you
Hi Sharon, I am lucky here in Sydney we have numerous Asian grocery stores as we have large Asian population here. Thanks for you lovely comments
Hi Chef_d, So glad you had fun!
Shelley C
I can't thank you enough for this awesome challenge. You were a fantastic host, and this was an outstanding recipe. I will definitely be making this over and over!!
Susie Bee on Maui
Great challenge Sara! We enjoyed our steamed buns and still have a couple in the freezer (they freeze and reheat well).
Lisa
Sara - thanks so much for this amazing challenge! You were a fabulous host! Naturally, there is not one pork bun left.! That said Char Siu - Cha Sui, who cares? LOL It's ALL good 🙂 Your buns are beautiful!