Address: No 2 Commissioner Street Ferreirasdrop 2001
Contact number: 061 020 0789 or 076 993 4368 or 084 451 4110 (Mr Zhang)
Special
Steamed Buns.
Ingredients
Filling:
1 (1/2 to 1-pound) rack spareribs
3/4 cup hoisin sauce
1 cup shredded cabbage
1 bunch scallions, thinly sliced
Dough:
1 package active dry yeast
1/2 warm water
1 1/2 cups all-purpose flour, plus more for kneading
1 1/2 cups cake flour
3 tablespoons sugar
1/2 teaspoon baking powder
1/2 cup warm milk
1 tablespoon canola oil, plus more as needed
Directions
For the filling:
Put the rack of spareribs into a large resealable plastic bag. Pour in the hoisin sauce, close the bag and toss gently to coat. Put the bag into a bowl and marinate the ribs in the refrigerator for 3 hours or up to overnight.
Preheat the oven to 300 degrees F.
Put the ribs into a sheet pan along with all the marinade. Cover the pan with aluminum foil, slide it into the oven and bake until the meat easily separates from the bone, about 2 hours. Baste them every 30 minutes during the cooking process. Remove the ribs from the oven and let them rest.
When cool enough to handle, pull the rib meat from the bones and coarsely chop. Then, in a large bowl, toss the pork together with the cabbage and scallions. If the mixture seems too dry, add in a bit more hoisin sauce.
For the dough:
Sprinkle the yeast over the warm water in a small bowl. After a few minutes, the yeast will begin to foam and bubble.
In a large bowl, whisk together the flour, sugar, and baking powder. Make a well in the center of the dry ingredients and add the warm milk, canola oil, and the activated yeast. Work the dough to produce a shaggy mass. Turn it out onto a floured board or countertop and knead until the dough becomes smooth, soft, and pliable, about 5 to 10 minutes. Put it into a lightly oiled bowl and turn it over once to coat. Cover the bowl in plastic wrap and allow the dough to rise undisturbed for 40 minutes to 1 hour. The mass should double in volume.
For the assembly:
To form the buns, remove the dough from the bowl and roll it into 1 long rope. Cut the rope into 12 equal portions. Roll each piece and set them aside in a bowl. Using a rolling pin, flatten each ball into 4-inch circles, leaving the center slightly thicker then its edges. Put a heaping tablespoon of the filling into the center of each disk and pinch the tops closed to seal.
Arrange the buns on a parchment lined sheet tray and cover them with a clean kitchen towel. Alternatively, place the buns into a large 3-level bamboo steamer lined with parchment paper, 4 buns per level. Allow the buns to rest for 10 minutes.
In the meantime, fill a bamboo or stainless steel steamer with water and bring it to a boil. Cut 12 (4-inch) rounds from some parchment paper. When ready to cook, place the buns on the parchment rounds and into the steamer.
Chef's Note: Do not overcrowd your steamer. Steam the buns in batches if necessary. Steam for 12 to 15 minutes, then remove the buns from the heat and serve them warm.
Steamed Dumplings
Mince meat
Noodles
Fried Chicken/Beef/Veg Noodles
Ingredients
1 tablespoon vegetable oil
2 scallions, trimmed and cut crosswise tinto 1/2-inch thick pieces
1 1/2 cups sliced Napa cabbage
1/4 cup sliced celery
1/4 teaspoon sugar
1/2 cup chicken broth
1/2 tablespoon soy sauce
1 teaspoon Asian sesame oil
1/2 tablespoon cornstarch dissolved in 1 tablespoon cold water
1 cup cooked pork loin, cut into thin strips
Red pepper flakes, to taste
1/4 pound cooked vermicelli
Directions
In a large heavy skillet heat the vegetable oil until it is hot but not smoking and in it stir fry the scallions, cabbage, and celery for 3 minutes, or until the cabbage is wilted. Add the sugar, broth, soy sauce, and sesame oil and simmer the mixture, covered, for 3 minutes. Stir the cornstarch mixture, stir it into the vegetable mixture, and bring the liquid to a boil. Stir in the pork and season to taste with red pepper flakes. Simmer until heated through and serve over noodles.
Please contact Mr Zhang for orders
Contact number: 061 020 0789 or 076 993 4368 or 084 451 4110 (Mr Zhang)
Special
Steamed Buns.
Ingredients
Filling:
1 (1/2 to 1-pound) rack spareribs
3/4 cup hoisin sauce
1 cup shredded cabbage
1 bunch scallions, thinly sliced
Dough:
1 package active dry yeast
1/2 warm water
1 1/2 cups all-purpose flour, plus more for kneading
1 1/2 cups cake flour
3 tablespoons sugar
1/2 teaspoon baking powder
1/2 cup warm milk
1 tablespoon canola oil, plus more as needed
Directions
For the filling:
Put the rack of spareribs into a large resealable plastic bag. Pour in the hoisin sauce, close the bag and toss gently to coat. Put the bag into a bowl and marinate the ribs in the refrigerator for 3 hours or up to overnight.
Preheat the oven to 300 degrees F.
Put the ribs into a sheet pan along with all the marinade. Cover the pan with aluminum foil, slide it into the oven and bake until the meat easily separates from the bone, about 2 hours. Baste them every 30 minutes during the cooking process. Remove the ribs from the oven and let them rest.
When cool enough to handle, pull the rib meat from the bones and coarsely chop. Then, in a large bowl, toss the pork together with the cabbage and scallions. If the mixture seems too dry, add in a bit more hoisin sauce.
For the dough:
Sprinkle the yeast over the warm water in a small bowl. After a few minutes, the yeast will begin to foam and bubble.
In a large bowl, whisk together the flour, sugar, and baking powder. Make a well in the center of the dry ingredients and add the warm milk, canola oil, and the activated yeast. Work the dough to produce a shaggy mass. Turn it out onto a floured board or countertop and knead until the dough becomes smooth, soft, and pliable, about 5 to 10 minutes. Put it into a lightly oiled bowl and turn it over once to coat. Cover the bowl in plastic wrap and allow the dough to rise undisturbed for 40 minutes to 1 hour. The mass should double in volume.
For the assembly:
To form the buns, remove the dough from the bowl and roll it into 1 long rope. Cut the rope into 12 equal portions. Roll each piece and set them aside in a bowl. Using a rolling pin, flatten each ball into 4-inch circles, leaving the center slightly thicker then its edges. Put a heaping tablespoon of the filling into the center of each disk and pinch the tops closed to seal.
Arrange the buns on a parchment lined sheet tray and cover them with a clean kitchen towel. Alternatively, place the buns into a large 3-level bamboo steamer lined with parchment paper, 4 buns per level. Allow the buns to rest for 10 minutes.
In the meantime, fill a bamboo or stainless steel steamer with water and bring it to a boil. Cut 12 (4-inch) rounds from some parchment paper. When ready to cook, place the buns on the parchment rounds and into the steamer.
Chef's Note: Do not overcrowd your steamer. Steam the buns in batches if necessary. Steam for 12 to 15 minutes, then remove the buns from the heat and serve them warm.
Steamed Dumplings
Ingredients for making the filling:
Pork (ground), 1.5 cups
Shrimp (ground), 0.5 cup
Napa cabbage, 2 cups
Ginger, 1 teaspoon (tsp)
Green onion, 1 tablespoon (tbsp)
Salt, 1.5 teaspoon
Soy sauce, 2 tablespoon
Cooking wine, 1 tablespoon
White pepper, 1/3 teaspoon (optional)
Sesame oil, 1 tablespoon
Vegetable oil, 1 tablespoon
Shrimp (ground), 0.5 cup
Napa cabbage, 2 cups
Ginger, 1 teaspoon (tsp)
Green onion, 1 tablespoon (tbsp)
Salt, 1.5 teaspoon
Soy sauce, 2 tablespoon
Cooking wine, 1 tablespoon
White pepper, 1/3 teaspoon (optional)
Sesame oil, 1 tablespoon
Vegetable oil, 1 tablespoon
Directions
Mince meat
Noodles
Fried Chicken/Beef/Veg Noodles
Ingredients
1 tablespoon vegetable oil
2 scallions, trimmed and cut crosswise tinto 1/2-inch thick pieces
1 1/2 cups sliced Napa cabbage
1/4 cup sliced celery
1/4 teaspoon sugar
1/2 cup chicken broth
1/2 tablespoon soy sauce
1 teaspoon Asian sesame oil
1/2 tablespoon cornstarch dissolved in 1 tablespoon cold water
1 cup cooked pork loin, cut into thin strips
Red pepper flakes, to taste
1/4 pound cooked vermicelli
Directions
In a large heavy skillet heat the vegetable oil until it is hot but not smoking and in it stir fry the scallions, cabbage, and celery for 3 minutes, or until the cabbage is wilted. Add the sugar, broth, soy sauce, and sesame oil and simmer the mixture, covered, for 3 minutes. Stir the cornstarch mixture, stir it into the vegetable mixture, and bring the liquid to a boil. Stir in the pork and season to taste with red pepper flakes. Simmer until heated through and serve over noodles.
Please contact Mr Zhang for orders
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