What’s soft, pillowy, delicious and you can probably eat five of these for breakfast? No, not my nephew, char siu baos! A dim sum staple, these are hot and steamy buns filled with savoury barbecue pork filling. I remember my mom and grandmothers making by the hundreds for my sisters and I when we were young – Ok, maybe not hundreds, but by the “fifties”?. They would often spend an entire afternoon on a bao making blitz cooking up filling and filling up discs of rolled out dough then freezing them. These lasted us for weeks and were often the snack of choice that greeted us after school. Here’s an adapted version of our family recipe.
Category:
Recipes
When I spent time in Malaysia, there were a few things that I anxiously awaited to greet me in the morning; intense humidity and a bowl of noodles – more specifically, curry laksa. You would think this steamy bowl of spicy curry noodle soup is ideal for the bitter cold of the permafrost tundra during our eight-month long winter season, right? Wrong.
My family and I have been making this recipe for who knows how long. I’ve always known it as stir fry beef and it wasn’t until I went out to eat with some non Asian people (who did the ordering) did I find out that our family recipe (or something quite similar) was an actual legit thing! Commonly known as “mongolian beef”, popularized by “western-Chinese” restaurants, this simple beef dish is simple to make that incorporates a velvety gravy that tastes great over white rice.