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We like to live the motto of "healthy meets delicious". We enjoy cooking healthy, living great, and sharing the adventures we have along the way.

Sunday, March 11, 2012

International Cooking: Asia Part 1

 Traditionally the basil and coriander are served fresh, but this is a great alternative to making it when fresh are not available or preferred.


2/3 lb sirloin steak
½ yellow onion
½ T mint
1 T fresh ginger
½ T coriander
½ T basil
½ T cloves
1 cinnamon stick
½ t pepper
½ t anise
1 carrot
1 lime
1 c bok choy
½ c bean sprouts
1 chili pepper
2 pints beef stock
1-pint water
rice noodles
hoisin, fish and hot sauce


            Slice the onion, leaving in semicircles. Chop the ginger and carrot coarsely. Add the onion, ginger, carrot as well as the coriander, cinnamon, basil cloves, pepper, anise and mint to the broth pot. (If you want a more clear broth, place the seasonings in a cloth wrap and remove before serving). Add the broth and water to the pot, place on medium-low heat and simmer for one hour.

            Meanwhile, place the rice noodles into warm water, and allow to soak forty-five minutes. Remove from water, and place into serving bowls.

            Slice the sirloin steak into thin strips and put on place. Cut up the bok choy, chili pepper and lime with bean sprouts and set aside. When broth is ready to be served, place the beef on top of the noodles in serving bowls. Pour the broth over the meat and noodles. Place desired toppings on top (bok choy, etc.) as well as favorite sauces. Enjoy!

Char Siu Bao (Pork)


½ c water
1 T sugar
1 ¾ c flour
2 T canola oil
1 package of active yeast
1 t baking powder
pinch of salt


½ t five spice powder
½ lb pork tenderloin
3 green onions
2 T oyster sauce
1 T brown rice vinegar
½ T soy sauce
1 t honey
1 t fresh ginger
1 t garlic
pinch of salt


To begin the dough, place warm water in a mixing bowl with yeast (between 100-110 degrees). This will begin the activation of the yeast. After a couple of minutes, add the sugar so it dissolves as well. When the yeast looks creamy, about five minutes, add the flour, salt and baking powder. Mix the flour together, until a ball forms, and add the canola oil. Knead the dough at least ten minutes; it will begin warming up and becoming elastic.

When finished kneading, place into a bowl, and canola oil to the outside, and cover with clothe. Place in a warm area, until it doubles, about one hour.

Meanwhile, remove fat and clean up pork. Rub the five spice to the outside, and prepare a pan with olive oil on medium heat. Add the pork, cook evenly on both sides, and remove from heat. In a medium bowl, add the oyster sauce, vinegar, soy sauce, honey and salt. Slice the ginger, garlic, and green onions and add to bowl as well. After the pork has rested, slice up into cubes, and mix well with other ingredients.

When dough has doubled in size, remove from bowl, punch, and let rest five minutes. Separate into five balls. Roll out the dough into five-inch circles. Place the filling into the center, gather the sides, press together and twist. Repeat to all five.

Prepare streamer, and place so there is a space between each Bao. Steam for 10-15 minutes, they will puff and look glossy when finished. Serve as a side dish, snack or main coarse. Enjoy!

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