Well, you know what happens when you shop alone? You roam down the aisles you really don't need to go down (just so you can prolong the "alone time") and you end up discovering all kinds of exciting ingredients. Then, you have a false sense of time and buy everything you really don't need, thinking oh yeah, I will make that on the weekend. I had one of those moments on Thursday night and purchased a mysterious packet of Vietnamese "mixed flour" labelled Bot Banh Bao. OMG steamed buns!! I love those at Dim Sum, really how difficult can it be!?!?
Let me tell you.... 6 hours of cooking later and I made them!!! They were delicious. I am adding this to my new section called "What's Cooking" because I love to cook and know you will love to see what I make!
First, I had to roast the pork. I looked up 'Chinese BBQ pork' on the internet and found this amazing recipe. I varied it to only use the marinade. I didn't marinate it overnight and I did omit some of the ingredients, it turned out great. Here's how I made the sauce -
Combine -
1 1/2 Tbsp sugar3/4 tsp salt
1 tsp Chinese five spice1 garlic clove chopped
3 Tbsp ketchup
3Tbsp soy sauce
1 Tbsp rice vinegar (I didn't have the white wine the recipe called for)
2 Tbsp Hoisin sauce
2 Tbsp Honey
After mixing this, I smeared it all over boneless country style pork ribs and put it in an 350F oven for about 2 hours, turning it over every now and then to check. I admit, you can cook it for less if you want but I wanted the sauce really caramelized and pork super tender.
Once the pork was cooked, I started on the Bot Banh Bao dough. I really wish you can make the dough ahead of time because having to wait for the pork to be done first adds so much time to the cooking process. Unfortunately, it is one of those sticky doughs that has to be mixed, rested, then re-kneaded and finally rolled and steamed immediately. Time consuming (especially with two small kids).
I followed the instruction on the packet. Basically, you have to mix the packet of "mixed flour" with 1 cup of milk, 1/2 cup of sugar and 1 Tbsp vegetable oil. The instructions said to hand-mix for 10 minutes. No way I was doing that, so I put it in my Kitchen Aid and set the dough hook on low for 10 minutes.
Then you have to let the dough rest for 15 minutes (this is when I took a break to have my lunch, which might I add, I did cook simultaneously!). After 15 minutes, I used the suggested 2 Tbsp of reserved mixed flour to flour my board and then you have to knead the dough for ten more minutes. Let me tell you, the dough is sticky so make sure you reserve more than the recommended 2 Tbsp of mixed flour.
























