Month: September 2014

September 27, 2014 Chinese Recipes, Main Courses, Marinades and Rubs, Pork, Snack Food

Chinese Crispy Fried Pork Belly Rashers. Deep-Fried Pork Belly Rashers with Black Bean Marinade.

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Chinese Crispy Fried Pork Belly Rashers. Deep-Fried Pork Belly Rashers with Black Bean Marinade.
Author: 
Recipe type: Pork Belly / Deep-fried / Dim Sum
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
This is Part 2 of the Chinese Pork Ribs & Belly demonstration. To see Part 1, click the on-screen link. In this Episode, we slice the pork belly into rashers, marinate it in a rich fermented black bean marinade, coat it and deep-fry it to crispy golden perfection.
Ingredients
  • 600g Pork Belly, skin on
  • 2Tbs Rice win or dry sherry
  • 4 Tsp Caster sugar
  • 2 Tsp Salt
  • 2 Tsp Roasted sesame oil
  • 2 Tsp Garlic powder
  • 4 Tbs Fermented black beans, rinsed and finely chopped
  • 1 Tsp Dried chilli flakes
  • 4 Tsp Cornflour
Instructions
  1. Slice the belly into ¼ inch or 6mm rashers. Place these in a large mixing bowl and add the caster sugar, salt, garlic powder, chilli flakes, cornflour, black beans, rice wine and roasted sesame oil.
  2. Massage this all into the pork rashers, then allow to marinate for 2 hours in your refrigerator.
  3. Fill your wok or pan with oil to depth of 50mm or 2 inches and heat this to 190c or 350f.
  4. Working with 1 rasher at a time dip a rasher in the egg, then drench it in the cornflour. Carefully lower it into oil, then repeat until the pan or wok is full.remove the rashers from the oil using a pair of tongs as soon as they are crisp and golden.
  5. Transfer the rashers to platters and serve with the dipping sauces of your choice.

 

September 26, 2014 Chinese Recipes, Main Courses, Marinades and Rubs, Pork, Snack Food, Starters

Chinese Steamed Pork Ribs with Black Bean Sauce. How to Make Chinese Steamed Ribs – Dim Sum Pork Ribs

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Chinese Steamed Pork Ribs with Black Bean Sauce. How to Make Chinese Steamed Ribs - Dim Sum Pork Ribs
Author: 
Recipe type: Dim Sum / Cocktail Snacks / Pork Belly
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This Chinese Steamed Pork Ribs is Part 1 of a 2 part demonstration covering Chinese Pork Belly. Part 2 will be published tomorrow. In Part 1, we separate the ribs from the belly, cut them apart, marinate them in a rich black bean sauce, then steam them to succulent perfection. In Part 2, tomorrow, we slice the belly into rashers, marinate it, then deep-fry it to crispy golden perfection.
Ingredients
  • Pork Belly, bone in, cut to 75mm / 3 inches wide
  • 1 Tbs Rice wine
  • 2 Tsp Caster sugar
  • 1 Tsp Salt
  • 1 Tsp Sesame oil
  • 1 Tsp Garlic powder
  • 2 Tbs Fermented black beans, rinsed and finely chopped
  • ½ Tsp Dried chilli flakes
  • 2 Tsp Cornflour
Instructions
  1. To start, have your butcher cut the entire belly into short ribs, about 75mm or 3 inches wide. You will use 1 of these strips for this series.
  2. Scrape the skin with the blade of your cleaver to get rid of any stray bristles.
  3. Cut the ribs away from the rest of the belly. Put the belly aside for tomorrow's episode.
  4. Cut the ribs apart and place them in a large mixing bowl.
  5. Add the caster sugar, salt, garlic powder, chilli flakes and cornflour. Add the finely chopped fermented black beans and the rice wine and roasted sesame oil.
  6. Massage this into the ribs thoroughly, then leave this to marinate in your refrigerator for 2 hours.
  7. Place a heat-proof plate in your steamer. Using 4 bamboo skewers form a bridge across the plate. Place the ribs on top of the skewers. Place the lid on the steamer and steam the ribs over rapidly boiling water for 25 minutes.
  8. Remove the steamer from the wok and serve the ribs immediately with the dipping sauces of your choice.

 

September 25, 2014 Baking, Breakfast, Cheese, Mediterranean Recipes

Black Olive, Feta & Spinach Muffins. Savory Muffins Recipe with a Taste of the Mediterranean.

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Black Olive, Feta & Spinach Muffins. Savory Muffins Recipe with a Taste of the Mediterranean.
Author: 
Recipe type: Baking / Muffins / Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These olive, feta and spinach muffins are dead-easy and quick to make. The flavor is outstanding, and this is simply the best savory muffins recipe around.
Ingredients
  • 240g Self-raising flour
  • 3ml Salt
  • 10ml Baking powder
  • 60g Baby spinach, finely chopped
  • 200g Feta cheese
  • 200g Balck olives, pitted and cut into rounds
  • 1 Egg
  • 300ml Milk
  • 50ml Melted butter
Instructions
  1. Sift the flour, salt and baking powder into a large mixing bowl.
  2. Add the finely chopped baby spinach and the black olive rounds and mix them into the flour, then crumble in the feta cheese.
  3. In a jug, whisk together the milk, egg and melted butter, and pour this into the mixing bowl.
  4. Using a wooden paddle, mix the batter until all of the ingredients are just wet. Over-mixing the batter will result in tough muffins.
  5. Press a square of baking paper into one of the muffin pan holes then fill this with batter. The weight of the batter will hold the paper in place. Continue this until all 12 holes are filled with equal amounts of batter.
  6. Bake the muffins in a preheated oven at 180c or 350f for 30 minutes. Test for doneness by pressing a toothpick or skewer into one of the muffins. If it comes out clean, the muffins are ready, if not, return them to the oven for another 5 minutes.
  7. Remove the muffins from the oven and allow them to cool for 20 minutes on a wire rack before serving.

 

September 22, 2014 Accompaniments, Chinese Recipes, Garnishes, Pickling Recipes, Thai Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

Thai Pickled Ginger. How to Make Asian Pink Pickled Ginger at Home

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Thai Pickled Ginger. How to Make Asian Pink Pickled Ginger at Home
Author: 
Recipe type: Pickle / Preserve
Cuisine: Thai / Japanese
Prep time: 
Cook time: 
Total time: 
 
Pickled ginger is served in Asian restaurants across the globe. This delicious Thai pickled ginger is quick and easy to make, with no special equipment necessary.
Ingredients
  • 2 Cups peeled, wash and thinly sliced young ginger
  • 3 Tbs Salt dissolved in 1 liter water
  • 1½ Cups white sugar
  • 1 Tbs Salt
  • 1½ Cups white wine vinegar
  • ½ Cup Water
Instructions
  1. Peel and thinly slice 2 cups of young ginger and place it in a mixing bowl. Dissolve 3 tablespoons of salt in a liter of water and pour this over the ginger. Let the ginger steep for 60 minutes.
  2. Drain and rinse the ginger, and squeeze out any excess water.
  3. Transfer the ginger to pickling jars.
  4. In a pot, combine the sugar, salt, white wine vinegar and water. Bring this to a boil.
  5. Place the pickling jars in a pan and surround them with warm water. This will warm the glass and stop it from breaking when the boiling pickling solution is poured in.
  6. Pour in the boiling pickling solution to cover the ginger and seal the jars.
  7. Place the jars in a cool spot and allow the pickle to mature for 10 to 14 days before eating. During this time the pickles color will transform from creamy light yellow to its light pink hue.

 

September 20, 2014 Accompaniments, Dessert, Potato Recipes, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

Sweet Potato Fritters. Delicious Fritters as Dessert or an Accompaniment to the Main Course.

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Sweet Potato Fritters. Delicious Fritters as Dessert or an Accompaniment to the Main Course.
Author: 
Recipe type: Vegetable / Potato
Cuisine: Central African
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Sweet potato fritters are very popular in both Malawi and Zambia. It is quick and easy and will do any feast justice. Sweet potato fritters can serve both as a delicious dessert, served with syrup and lemon, or plain as an accompaniment to your main course.
Ingredients
  • ½ Kg Sweet potatoes
  • ½ Cup Milk
  • 1 Tsp Salt
  • 1 Tsp Ground cinnamon
  • ⅜ Cup Brown sugar
  • ⅞ Cup All-purpose flour
Instructions
  1. cut the sweet potato into small blocks and place it in a pot with the milk.
  2. Place the lid on the pot and cook this over medium heat for 15 minutes until the potato is very soft, and almost all of the milk has been absorbed.
  3. Remove the pot from the heat and mash the sweet potato until smooth.
  4. Add the salt, cinnamon, brown sugar and flour. Using a wooden paddle, mix this until everything is well combined and you have a soft sticky dough.
  5. Fill your pan with oil to a depth of 1 inch or 25mm and heat this to 180c or 350f.
  6. Scoop up single tablespoons of the dough and carefully drop them into the oil. Fry the fritters for 2 and a half minutes per side until crisp and golden. Repeat this until all of the batter is used.
  7. Drain any excess oil on kitchen paper before serving.

 

September 19, 2014 Chicken Recipes, Main Courses, Poutry, Snack Food, Starters

Stuffed & Deep-Fried Chicken Drumsticks. Deep-Fried Stuffed Chicken Drumsticks – Easy Cocktail Meals

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Stuffed & Deep-Fried Chicken Drumsticks. Deep-Fried Stuffed Chicken Drumsticks - Easy Cocktail Meals
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These drumsticks get the King's treatment - first tunnel boned, then stuffed, then coated with a special seasoned coating, then deep-fried to golden perfection. This video demonstration will show you how tunnel bone the drumstick, fill it, coat it and fry it.
Ingredients
  • 8 x Chicken Drumsticks
  • Stuffing of your choice
To Coat
  • ½ Cup Tapioca flour or cornflour
  • 3 Eggs, lightly beaten
½ Cup Finely crushed cornflakes mixed with:
  • ½ All-purpose flour
  • 1 Tbs Salt
  • 1 Tbs Brown sugar
  • 1 Tbs Lemon pepper
  • 1 Tbs Dried chilli flakes
Instructions
  1. To de-bone the drumstick, holding the narrow end, pull the skin back to expose the joint.
  2. Using a sharp paring knife, cut around the joint to free the meat.
  3. Grab the joint with your dish cloth and scrape the meat down the bone with the edge of your blade.
  4. Pull the flesh back onto the bone, then using the back of your cleaver, break the bone just above the narrow joint.
  5. Pull the bone out of the drumstick.
  6. You can stuff the drumstick with anything, I am using a puree of fried bacon, spinach and feta. Using your piping bag or syringe, pipe the filling into the leg until it is plumped up.
  7. If you are using a chunky filling, you can use your fingers to stuff the drumstick.
  8. Pull the skin together at the opening, and pin it closed using a toothpick.
  9. To coat the drumsticks, dredge them in the tapioca or cornflour.
  10. Dunk the drumstick in the egg making sure to wet all of the flour.
  11. Finally dredge it in the special mixture consisting of finely crushed cornflakes, flour, salt, brown sugar, lemon pepper and chilli flakes. Make sure to get a good solid coating all over.
  12. Transfer the coated drumsticks to a platter and allow the coating to set for 20 minutes.
  13. Fill your pan with oil to depth of 1 inch or 25mm and heat this to 180c or 350f.
  14. Carefully lower drumsticks into the oil and deep-fry them for 4 minutes per side. Remove them from the oil and drain on kitchen paper.
  15. Serve immediately with the accompaniments of your choice.

 

September 17, 2014 Baking, Dessert

How to Bake Sponge Pudding with Pears. Malva Pudding with Pears – Quick and Easy Sponge Pudding Recipe.

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How to Bake Sponge Pudding with Pears. Malva Pudding with Pears - Quick and Easy Sponge Pudding Recipe.
Author: 
Recipe type: Dessert / Pudding
Cuisine: English / South African
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Sponge pudding is a quick and easy way to cater for larger groups. The recipe is dead-simple and it can be made ahead of time and re-heated with no hassle. In South Africa, this is called Malva pudding, and it is an all-time favorite.
Ingredients
  • 8 x Canned pear halves
  • 2 Eggs
  • 250ml Cream
  • 380ml Evaporated milk
  • 1 Cup Sugar
  • 1 Cup all-purpose flour
  • 2 Tsp Baking powder
  • 2.5ml Salt
Instructions
  1. Slice the canned pears and line the bottoms of the 8 ramekins with the slices.
  2. In a large mixing bowl combine the sugar, flour, baking powder and salt.
  3. In a jug, combine the cream, evaporated milk and lightly beaten eggs, then pour this into the flour mixture.
  4. Whisk this until it is smooth. Set the batter aside and allow it to stand for 15 minutes.
  5. Ladle equal amounts of the batter into each of the 8 ramekins.
  6. Bake puddings in a preheated oven at 180c or 350f for 45 minutes until well risen and golden brown.
  7. Remove from the oven and allow to cool for 5 minutes. If you like the pudding on the sweeter side, drizzle a little of the pear syrup over each dessert before serving.

 

September 16, 2014 Chicken Recipes, Main Courses, Mexican Recipes, Poutry, Sauce Recipes

Mexican Chicken with Chocolate Sauce. Succulent Chicken Breasts with a Rich Cocoa Sauce.

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Mexican Chicken with Chocolate Sauce. Succulent Chicken Breasts with a Rich Cocoa Sauce.
Author: 
Recipe type: Chicken / Poultry
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
In Mexican cuisine cocoa is used as a spice. This succulent Mexican Chicken with Chocolate Sauce recipe is a perfect example of this. The recipe is quick and easy and certainly worth a try.
Ingredients
  • ½ Cup all purpose flour
  • ¼ Tsp Ground cinnamon
  • 4 Chicken breasts, deboned, skin off
  • 30g Butter
  • 4 Baby onions, cut into wedges
  • 2 Tsp Cocoa powder
  • 2 Tsp Brown sugar
  • 2 Tsp Tomato paste
  • ¼ Cup red wine
  • 1 Cup chicken stock
  • 1 Tbs Sour cream
  • ⅓ Cup Raisins
Instructions
  1. Combine the flour with the cinnamon. Remove a teaspoon of this and put it aside.
  2. Chop the baby onions into wedges, measure out the tomato paste and the cocoa and brown sugar.
  3. In a jug, combine the red wine with the chicken stock.
  4. In a small bowl, combine the sour cream with the teaspoon of reserved cinnamon flour, and measure out the raisins.
  5. Heat your pan over medium high heat, add the butter. Drench the chicken breasts in bowl of cinnamon seasoned flour and fry them for 4 minutes per side until crisp and golden.
  6. Remove the chicken breasts from the pan and place them in a baking dish.
  7. Add the onions, tomato paste, cocoa and sugar to the pan. Fry these briefly, then pour in half of the wine stock mixture. Stir this until everything is well combined then add pour in the rest.
  8. Add the raisins, stir them in, then add the sour cream mixture.
  9. Continue to boil, stirring continuously until the cream has dissolved completely, and sauce has thickened slightly.... about 2 minutes.
  10. Remove the pan from the heat and spoon the sauce over the chicken.
  11. Bake the chicken in a preheated oven at 180c or 350f for 15 minutes.
  12. Remove the chicken from the oven, transfer it to serving platters and serve immediately.

 

September 14, 2014 Breakfast, Poutry, Sauce Recipes

How to Make Eggs Benedict with Real Hollandaise Sauce. Eggs Benedict & Hollandaise Sauce Recipe.

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How to Make Eggs Benedict with Real Hollandaise Sauce. Eggs Benedict & Hollandaise Sauce Recipe.
Author: 
Recipe type: Breakfast / Eggs / Sauce
Cuisine: English
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
In our last episode we baked a batch of insanely good English muffins. You will need a few of these for this traditional Eggs Benedict with Real Hollandaise Sauce recipe.
Ingredients
For the Hollandaise Sauce
  • 4 Egg yolks
  • 15ml Fresh lemon juice
  • 125g Butter, melted
  • Pinch of cayenne pepper
  • Pinch of salt
Other Ingredients
  • 8 Rashers streaky bacon
  • 2 English muffins
  • 30ml White vinegar
  • 4 Eggs
Instructions
To make the Hollandaise Sauce
  1. Place the egg yolks and lemon juice in a jug and whisk these until they thicken and increase in volume.
  2. Transfer this to your double boiler and heat this over medium low heat. Drizzle the melted butter into the egg mixture while whisking continuously.
  3. Continue to whisk until the sauce reaches a custard consistency. Remove this from the heat, stir in a pinch of cayenne pepper and a pinch of salt, then keep this warm on the side.
If you don't have a double boiler, please follow these steps:
  1. Whisk the egg yolks and lemon juice, then transfer this to a stainless steel bowl.
  2. Pour an inch of boiling water into a pot and heat this over medium low heat. Place the stainless bowl on top of the pot - The bowl must not touch the water.
  3. Continue as per above.
For the Rest of the Ingredients
  1. Heat a large pan over medium high heat and fry the bacon until it takes on color. Remove the bacon from the pan and keep it warm.
  2. Slice the muffins in half and place them face down in the bacon fat. Fry these until they are crisp and golden and warmed through.
  3. Wipe the pan out carefully with kitchen paper, then half fill the pan with boiling kettle water, then pour in the vinegar.
  4. Crack the eggs carefully into the water and allow them to poach for 3 minutes.... the whites will be cooked, and the yolks will still be soft. Arrange the muffins on platters, top the muffins with 2 rashers of bacon each, top the bacon with the eggs, then top the whole lot with the Hollandaise sauce.
  5. Season with salt and cracked black pepper and serve immediately.

 

September 13, 2014 Baking, Bread, Breakfast

How to Make English Muffins. Light & Fluffy Inside, Crispy Outside – Best English Muffin Recipe.

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How to Make English Muffins. Light & Fluffy Inside, Crispy Outside - Best English Muffin Recipe.
Author: 
Recipe type: Bread, Dough
Cuisine: English
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A great English muffins requires a rich dough with excellent rising properties. This recipes give you a fantastically light and fluffy inside and crispy outside, with tons of flavor.
Ingredients
  • 4½ Cups all-purpose flour
  • 1¾ Full cream milk
  • 45g Butter
  • 1¾ Tsp Kosher salt
  • 1 Tbs Sugar
  • 1 Large egg, lightly beaten
  • 1 Tsp Baking soda
  • 2 Tsp Dry yeast
  • Cornmeal for dusting
Instructions
  1. Place the flour, salt, sugar, baking soda and yeast in the bowl of your food processor or stand mixer.
  2. Warm the milk and butter together until the butter melts, then whisk in the egg.
  3. Pour this mixture into the dry ingredients and run the processor or mixer until a dough comes together.
  4. Turn the dough out onto a well floured work surface and dust the top of the dough with flour as well.
  5. Knead the dough for 2 minutes, sprinkling with extra flour whenever it gets too sticky.
  6. Roll the dough out to a thickness of 1 inch or 25mm and using a cookie cutter, press out the muffins. Re-roll the off-cuts and continue pressing out muffins until all the dough is used. This recipe will make 12 to 14 muffins.
  7. Dust a large baking sheet with cornmeal, transfer the muffins to the sheet, then dust the tops of the muffins with cornmeal.
  8. Cover the muffins lightly with cling wrap and allow them to rise for 20 minutes in a warm place.
  9. Heat a heavy based pan over medium heat and cook the muffins for 3 to 5 minutes per side until browned and crisp.
  10. Return the muffins to the baking sheet and bake them in a preheated oven at 170c or 325f for 12 minutes.
  11. Remove from the oven and cool on wire racks. The muffins will keep for up to 2 weeks stored in an airtight container.

 

September 12, 2014 Barbecue, Chinese Recipes, Main Courses, Marinades and Rubs, Pork

How to Make Char Siu. Cantonese Barbecue Pork. Chinese Barbecue Pork Fillet Recipe.

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How to Make Char Siu. Cantonese Barbecue Pork. Chinese Barbecue Pork Fillet Recipe.
Author: 
Recipe type: Pork Fillet / Barbecue / Grilled
Cuisine: Chinese / Cantonese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Char Siu is the perfect addition to a main meal, or as part of a Dim Sum feast. Marinated in a blend of Hoisin and bean sauce, char siu has a very distinctive flavor and aroma that keeps people coming back for more. Apart from the long marinating time, this Chinese barbecue pork recipe is quick and easy to make and will leave a lasting impression with your friends and loved ones.
Ingredients
  • 800g Pork Fillet
  • 45ml Hoisin sauce
  • 45ml Black bean sauce
  • 2 Cloves garlic, finely chopped
  • 2.5ml 5 Spice
  • 45ml Light soy sauce
  • 15ml Brown sugar
Instructions
  1. To start, you will need 800g of pork fillet. Place this in a stainless pan.
  2. Combine the hoisin sauce, black bean sauce, finely chopped garlic, five spice, light soy sauce and brown sugar in a jug and mix this until the sugar has dissolved.
  3. Spoon this marinade over the pork and allow this to marinate in your refrigerator for a minimum of 8 hours, preferably overnight, turning and re-coating every 6 hours.
  4. Remove the pork from the pan and transfer it to a rack in a roasting pan. Reserve the marinade for basting.
  5. Roast the pork in a preheated oven at 180c or 350f for 10 minutes.
  6. Remove from the oven and baste the pork liberally, then turn it over. Return the pork to the oven for another 10 minutes.
  7. Remove the pork from the oven and baste liberally again. Turn it over, and return it to the oven.
  8. Soften the honey in your microwave for a few seconds, then combine this with the leftover basting sauce.
  9. Remove the pork from the oven and brush liberally with the honey mixture. Turn the pork over and roast for 2 minutes.
  10. Remove from the oven brush the remaining honey mixture on and roast for a final 2 minutes.
  11. Carve the pork into thin slices at an angle and serve immediately with the accompaniments of your choice.

 

September 10, 2014 Beef, Bread, Chinese Recipes, Main Courses, Snack Food, Starters, Steak

Chinese Steamed Buns with Black Bean Beef.

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Chinese Steamed Buns with Black Bean Beef.
Author: 
Recipe type: Beef / Chinese Steamed Buns
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
Finely chopped rump steak, stir-fried with peppers and black bean sauce makes an aromatic and flavorful filling for the delicious Chinese steamed buns. The recipe is quick and easy and makes a fantastic entre', snack or addition to a Dim Sum feast.
Ingredients
For the Dough / Pastry
  • 300g All purpose flour
  • 1 Tbs Baking powder
  • 110g Caster sugar
  • 125ml Milk
  • 80ml Water
  • 60ml Oil
For the Filling
  • 250g Rump steak, finely chopped
  • ¼ Red pepper, finely diced
  • ¼ Yellow pepper, finely diced
  • 15ml Fermented black beans
  • 15ml Light soy sauce
  • 15ml Rice wine (or dry sherry)
  • 5ml Brown sugar
  • 5ml Roasted sesame oil
  • 10ml Cornflour or tapioca flour
Instructions
  1. Starting with the pastry, place the flour, baking powder and caster sugar in a mixing bowl. In a jug, combine the milk water and oil, then pour this into the flour. Mix this all to a soft dough.
  2. Turn the dough out onto a well floured work surface and start to knead. The dough will be soft and sticky and you will sprinkle flour onto the dough continuously while kneading to make it manageable.
  3. Knead the dough for 2 minutes, then dust it with flour, wrap it in cling wrap and refrigerate for 60 minutes.
  4. While the dough matures, finely chop the rump steak. In a jug, combine the soy sauce, rice wine, sugar, sesame oil and cornflour. Pour this into the beef and massage the marinade into the meat, then put this aside.
  5. Finely dice the peppers, and chop the spring onions into fine rounds.
  6. Rinse and dry the fermented black beans, then chop them until fine.
  7. Heat your wok over medium high heat and stir-fry the beef in 2 batches, for 60 seconds per batch.
  8. If necessary, add extra oil to the wok, then stir-fry the peppers and spring onions for 60 seconds. Add the black beans and stir-fry for a further 60 seconds.
  9. Return the beef to the wok and stir-fry for a further 60 seconds.
  10. Remove this from the heat and transfer it to a mixing bowl. Quick chill the beef by floating the bowl in a sink of cold water.
  11. Remove the dough from the refrigerator, unwrap it and roll it into a sausage. Divide the sausage into 4 pieces.
  12. Roll each of these into a sausage and divide these into 4 pieces.
  13. Working with one piece, roll this into a ball, flatten the ball into a disk.
  14. Place a tablespoon of the filling in the center of the disk, stretch the edges of the disk upwards and over the filling. Give it twist to seal.
  15. Repeat this until all of the buns are completed.
  16. Cut 16 squares of baking paper and start packing the buns into your steamer. You will need to use both tiers of your steamer, or cook 2 batches.
  17. Hal fill your wok with water and bring this to a rapid boil. Place the steamer on the wok and steam the buns for 20 minutes.
  18. Remove the steamer from the heat, transfer the buns to platters and serve with the dipping sauces of your choice.

 

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