The Apartment Kitchen » asian

Steamed Pork Buns

theapartmentkitchen — Sun, 25 Jan 2009 19:40:00 +0000

This is one of my all-time favorite foods. It’s a perfect combination of meat and dough that is delicious enough to be a meal but casual enough to be eaten with your hands. I first fell in love with these at Momofuku in New York City. While the steamed bun is Chinese in origin, there are a variety of Asian influences in the modern bun.

Many restaurants buy their buns and only make the fillings fresh, as the process for the perfect steamed bun is a little complicated. But fresh buns are so delicious, as I discovered in my quest to make my own last year. Though they are traditionally made with Hong Kong flour, my version used cake flour, which is much easier to find.

These buns are easy and delicious with any kind of filling, and are the perfect answer to leftover meat in your fridge – shred a roasted chicken, dice up some steak, or, as I did, peel the tender meat off of some delicious pork ribs.

Steamed Pork Buns

Makes 10 small buns.

Leftover Potential: There definitely will not be any left.

Steamed Buns:

3 1/2 cups (12 oz) cake flour, sifted

1 3/4 Tbsp (0.90) oz sugar

pinch salt

1 tsp baking powder

1 tsp (3.50 grams) active dry yeast)

1/2 cup (4.10 oz) water

1/4 cup (2.60 oz) milk

1. In a large bowl, whisk together the cake flour, sugar, salt, and baking powder to combine. When it is well mixed, add the yeast, and mix completely to evenly distribute.

2. In a small pot, heat the water and milk over medium heat. It should feel warm to the touch, but not hot (about 110 degrees). If the mixture gets to hot, cool it down at room temperature.

3. Make a well in the flour mixture, and slowly pour the liquids in. Mix to with fingers to combine, then knead into a smooth dough. By hand, this should take about 4-5 minutes.

4. Place the dough back into the bowl. Cover completely with plastic wrap, and allow to rise in a warm place until double in size, about 20 minutes.

5. Divide the dough into 10 even pieces. Roll the dough into circles about 1/4 inch in thickness.

To Finish:

hoisin sauce, as needed

shredded pork, as needed

1 bunch scallions, finely sliced

10 wax paper or aluminum foil squares, cut into 3″ by 3″ squares

sriracha, or other spicy chili sauce, as needed for garnish

1. Heat a large pot filled with about 2 inches of water over medium high heat. Place the bamboo steamer on top of the pot. Make sure the lid to the steamer is completely attached.

2. Place a little bit of hoisin sauce on each round of dough, and spread gently to coat the center.

3. Place a mound of shredded meat in the center of each round.

4. Sprinkle generously with scallions.

5. Bring the edges of the dough towards the center, using your fingers to pinch the dough together. Turn the assembled bun over, keeping the sealed side down. Place each bun on a square of wax paper or aluminum foil. This will keep the buns from sticking to the steamer.

6. Place the buns inside the steamer. Depending on it’s size, you can steam 5-10 at a time, utilizing the different layers. Steam each bun for 7-9 minutes, or until they are cooked through.

7. Serve with plenty of sriracha and enjoy!

Vegetarian Red Curry with Brown Rice

theapartmentkitchen — Wed, 07 Jan 2009 19:02:00 +0000

I have several vegetarian friends and family members. Often times, I want to make a dish that’s vegetarian friendly that can also feed several carnivores as well. In the past when I’ve faced this problem, I turn to Asian cuisines. There are an array of Asian dishes that are classically vegetarian, but since there are so many stews or one-bowl dishes, the addition of meat is very simple.

A few years ago for a party, I made this dish: red coconut curry with an array of vegetables. Then I cooked some seasoned chicken breasts in a different saute pan, and reserved some of the curry sauce so that people could assemble their plates as they wished: chicken and vegetables or just veggies. Curry is fantastically simple if you buy pre-made curry paste, but you can certainly make your own.

Any vegetables or meats could be added, so it’s creative as well as easy – and it is very healthy. That’s why I chose to pair this curry with brown rice. In the past, I’ve made flatbreads, basmati, lentils, or even saffron rice to pair with a classic curry like this.

Vegetarian Red Curry with Brown Rice

Served 2

Leftover Potential: Reheats very easily. Provided 1 meal after the initial dinner.

Curry:

1 tbsp oil

1 onion, sliced

3 cloves garlic, finely minced

2 bell peppers, sliced

1 1/2 cups mushrooms, sliced

1 1/1 cups green beans, cut in half ***

3-4 Tbsp curry paste, or more as desired

1 can coconut milk, unsweetened

salt, to taste

pepper, to taste

chicken breasts, pork loin, etc. can be cooked separately and added as well.

1. In a large saute pan, heat the oil over medium heat. Add the onion and saute until translucent. Do not let brown.

2. Add the garlic and saute until aromatic, about one minute.

3. Add the peppers, mushrooms, and green beans. Stir over the heat for about a minute.

4. Add the curry paste, stir well. Add the coconut milk and stir to combine.

5. Allow the mixture to come to a simmer. Simmer until the vegetables are tender, but still slightly crisp. Season with salt and pepper as desired.

6. Serve in warm bowls with a scoop of brown rice.

*** Green beans can also be blanched (cooked in boiling water and then chilled to retain green color) prior to cooking if you prefer them to be softer.

**** Other great vegetables to use are corn, asparagus, sweet potatoes, and various canned products, such as water chestnuts, baby corns, etc.

Brown Rice:

1 tbsp oil

2 cloves garlic, finely minced

1/2 cup brown rice ***

1 cup vegetable stock

1. In a small pot, heat the oil over medium heat. Add the garlic and saute until aromatic, about 1 minute.

2. Add the rice and stir to prevent sticking. Add the stock and bring to a simmer. Cover and cook as per instructions. Different rices cook for different lengths of time. Brown rice generally takes awhile longer. When the rice is tender, fluff with a fork and serve with curry.

*** Any rice can be used, I chose brown rice due to the healthy qualities.

No More Boring Leftovers Continued: Homemade Dumplings

theapartmentkitchen — Tue, 30 Dec 2008 16:01:00 +0000

I love dumplings. If you’ve read my previous blog, you know that the day I discovered how easy they are to make was a very happy day in my house. And just to make the whole thing even easier, the pre-made ground meat mixture is waiting for me in the fridge when I come home. I can take out just the right amount to make 6, 10, or 20 dumplings depending on how many people I’m feeding.

Paired with some frozen edamamme, it’s a super simple and really delicious meal prepared in no time!

Homemade Dumplings

Served 2.

Leftover Potential: Take out just the right amount of meat so that there will be no leftovers!

Dough:

1 1/2 cups flour

pinch salt

1/2 cup water, or as needed

1. Mix flour and salt together well.

2. Slowly add water, mixing dough into a smooth mixture that comes together completely. Add more water as needed.

3. Cover with a damp paper towel and let sit for 15 minutes.

Finishing:

1 cup ground meat mixture

soy sauce or sweet chili sauce, for dipping

1. Roll the dough into a thin log, about 1/2″ thick. Using a knife, cut the dough into even pieces.

2. Roll each piece of dough into a thin circle (about an 1/8″ thick). Place some filling in the center.

3. Dip your finger into some water, and run it around the edge of the dough. Bring the edges together in the center, and press firmly to seal.

4. Pan fry or steam as desired. Pan frying will take about 4 minutes, steaming will take 3-5 minutes.

5. Serve with dipping sauce and salted edamamme!

The Answer to No More Boring Leftovers

theapartmentkitchen — Mon, 29 Dec 2008 15:12:00 +0000

Sometimes I like to use the weekend to prepare meals for the week ahead – especially when I know I have a lot on my plate. But I also don’t necessarily like to rely on leftovers. It’s easy to get burnt out after eating the same thing three days in a row. Which is why I got the idea to prepare a base using ground turkey that I could use to make multiple meals throughout the week.

I combined the turkey with some other basic ingredients and a marinade that would keep the turkey moist and flavorful. Then I kept it tightly wrapped in the refrigerator, taking out only the amount that I need each day.

It may appear that there’s a lot of specialized ingredients, but these simple and inexpensive additions to your cabinet will enable you to make a huge amount of asian dishes, so it really is worth it! You can alter the marinade as you wish.

Asian Ground Meat Marinade

Serves for three-four meals

Leftover Potential: made for more interesting leftovers. Provides 3-4 meals.

1 lb. ground turkey, pork, or other meat

1 container mushrooms, finely chopped

1 bunch scallions, finely chopped

5 cloves garlic, finely minced

2 Tbsp ginger, finely minced

1/3 cup soy sauce

3 Tbsp fish sauce

1/8 cup rice vinegar

1 Tbsp cayenne pepper

1. Mix ingredients to combine. Add more ingredients as necessary.

***Check following posts for the meals made using this mixture.

Other options:

-saute the ground meat with veggies and noodles for a stir fry.

- saute the ground meat and serve with lettuce leaves and raw veggies for wraps.

-form the meat into balls, cook until done, and cover with a spicy curry or other sauce.