Posted on 01/02/2017 10:05:39 AM PST by goldstategop
The humble steamed bun is taking Hong Kong's culinary scene by storm - and scooping up awards along the way.
May Chow, the owner of restaurant Little Bao, has just been voted Asia's best female chef by a panel of over 300 experts.
The 32-year-old's restaurant serves what she calls Chinese burgers: steamed white buns filled with braised pork belly, fried chicken or fish.
And there are even burgers for dessert, in the form of fried buns sandwiched with ice cream.
(Excerpt) Read more at bbc.com ...
I made it pretty much like a chicken fried steak. I bought a big old pork loin and cut it into a bunch of chops and then pounded those thin. then I did the flour-—> egg dredge——> flour coating and deep fried it at around 360 degrees IIRC. Then I put it on a large toasted bun with mayo, lettuce, tomato, and onions. The flour was pretty heavily spiced with black pepper, red pepper, cayenne pepper, salt, oregano, thyme, onion powder, and garlic powder, again, IIRC. It was good. No doubt about it. It’s real big in Indiana. as such, you can find infinite variations of the recipe all over the internet. I’m so hungry right now.
No kidding. Like an English muffin someone forgot to put in the oven.
Iron Chef Sakai was always using foie gras in his French-based concoctions, but that was over a generation ago...
We’ve been eating those for a few years in Las Vegas. yummy but not good for ya. :)
That does look tasty too.
All the best food ends up in America.
That’s how China gets rid of their waste products—ship ‘em to the US in food!
I agree 100%. These days, America is where you go if you want the best food. We have it all.
Is it just me?, but that looks like a Giant Clam with its tongue sticking out. LOL
Not soggy at all, more like a very soft bagel. VERY soft.
If she got married would she change her name to Chow-Hall?
My wife and I used to live in Honolulu. We went to this one restaurant that served crispy fried duck in a bun. Crispy duck pieces in one bowl and a big steamed dough ball on a plate. Tear open the ball and you found silver dollar size steamed dough pieces. Wrap a pieces of steamed dough around a crispy piece of duck and dip in soy sauce, Chinese mustard or a mixture of the two.
I wish I could find a restaurant that served this or the recipe.
Believe me when I say that that siaopao would be fantastic! 3 or 4 of them, with some soup dumplings (Xiao long bao) would be even better!
Get thee to a dim sum restaurant!
yum
That’s how China gets rid of their waste products—ship ‘em to the US in food!
I bought some Made in China frozen egg rolls in a dollar store for a buck. Had some mystery paste inside. Sort of like dirt cookies from Haiti I guess. LOL.
...with gums like that, who would?
LOL! I have eaten so much Chinese food, and have survived, but I believe it to be the “dead by a 1,000 cuts” method of dumping their waste food.
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