Pho
Traditionally the basil and coriander are served fresh,
but this is a great alternative to making it when fresh are not available or
preferred.
Ingredients:
2/3 lb sirloin steak
½ yellow onion
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
Directions:
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)
Ingredients:
Dough
½ c water
1 T sugar
1 ¾ c flour
2 T canola oil
1 t baking powder
pinch of salt
Filling
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
Directions:
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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