Thread: Baked Char Siu Bao

In article <[email protected]>,
Boron Elgar <[email protected]> wrote:

> I've been cooking.
>
> I had some leftover pork ribs that needed to be used up, so I thought
> it might be a good idea to strip the meat from the bones and use it to
> stuff Chinese buns - baked char siu bao.
>
> The dough recipe came from the link below, but note that we cut down
> on the added sugar by half.
>
> http://visualrecipes.com/recipe-deta...-Siu-Bao----Bu
> ns-With-Minced-BBQ-Pork/
>
> We made up the filling as we went along, the BBQed pork, lightly run
> through in the food processor, went into a saute pan with chopped
> onion and garlic, some 5 spice powder, and a dab each of hoisin and
> ketchup. When that was done, we added half a shredded carrot and some
> fresh chives.
>
> It's good to be stuffed.
>
> http://www.flickr.com/photos/2564880...7623985317383/
>
> Boron

Oy. Funny you should post this. I was just contemplating some leftover
sausage and additional spicing mixed with tomato sauce, stuffed in to
puff pastry and baked since I have it on hand! <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Fri, 21 May 2010 20:11:36 -0400, Boron Elgar wrote:

> I had some leftover pork ribs that needed to be used up, so I thought
> it might be a good idea to strip the meat from the bones and use it to
> stuff Chinese buns - baked char siu bao.

Pulled pork with a little BBQ sauce works just as good. Who says
they have to be Chinese? :-)

I made some last month and they were great. Lots of filling,
slightly sweet.

-sw

On Fri, 21 May 2010 20:11:36 -0400, Boron Elgar
<[email protected]> wrote:

>I've been cooking.
>
>I had some leftover pork ribs that needed to be used up, so I thought
>it might be a good idea to strip the meat from the bones and use it to
>stuff Chinese buns - baked char siu bao.
>
>The dough recipe came from the link below, but note that we cut down
>on the added sugar by half.
>
>http://visualrecipes.com/recipe-deta...nced-BBQ-Pork/
>
>We made up the filling as we went along, the BBQed pork, lightly run
>through in the food processor, went into a saute pan with chopped
>onion and garlic, some 5 spice powder, and a dab each of hoisin and
>ketchup. When that was done, we added half a shredded carrot and some
>fresh chives.
>
>It's good to be stuffed.
>
>http://www.flickr.com/photos/2564880...7623985317383/
>
>Boron

Wow!! Outstanding.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 05/09/10

On Fri, 21 May 2010 21:43:49 -0500, Omelet <[email protected]>
wrote:

>In article <[email protected]>,
> Boron Elgar <[email protected]> wrote:
>
>> I've been cooking.
>>
>> I had some leftover pork ribs that needed to be used up, so I thought
>> it might be a good idea to strip the meat from the bones and use it to
>> stuff Chinese buns - baked char siu bao.
>>
>> The dough recipe came from the link below, but note that we cut down
>> on the added sugar by half.
>>
>> http://visualrecipes.com/recipe-deta...-Siu-Bao----Bu
>> ns-With-Minced-BBQ-Pork/
>>
>> We made up the filling as we went along, the BBQed pork, lightly run
>> through in the food processor, went into a saute pan with chopped
>> onion and garlic, some 5 spice powder, and a dab each of hoisin and
>> ketchup. When that was done, we added half a shredded carrot and some
>> fresh chives.
>>
>> It's good to be stuffed.
>>
>> http://www.flickr.com/photos/2564880...7623985317383/
>>
>> Boron
>
>Oy. Funny you should post this. I was just contemplating some leftover
>sausage and additional spicing mixed with tomato sauce, stuffed in to
>puff pastry and baked since I have it on hand! <g>

Excellent way of using up foods. Every culture has a recipe or twelve.
I want to try them all.

Boron

On Fri, 21 May 2010 21:33:57 -0700, koko <[email protected]> wrote:

>On Fri, 21 May 2010 20:11:36 -0400, Boron Elgar
><[email protected]> wrote:
>
>>I've been cooking.
>>
>>I had some leftover pork ribs that needed to be used up, so I thought
>>it might be a good idea to strip the meat from the bones and use it to
>>stuff Chinese buns - baked char siu bao.
>>
>>The dough recipe came from the link below, but note that we cut down
>>on the added sugar by half.
>>
>>http://visualrecipes.com/recipe-deta...nced-BBQ-Pork/
>>
>>We made up the filling as we went along, the BBQed pork, lightly run
>>through in the food processor, went into a saute pan with chopped
>>onion and garlic, some 5 spice powder, and a dab each of hoisin and
>>ketchup. When that was done, we added half a shredded carrot and some
>>fresh chives.
>>
>>It's good to be stuffed.
>>
>>http://www.flickr.com/photos/2564880...7623985317383/
>>
>>Boron
>
>Wow!! Outstanding.
>
>koko

Thank you.

We need 50 state cook-ins!

On 5/21/2010 2:11 PM, Boron Elgar wrote:
> I've been cooking.
>
> I had some leftover pork ribs that needed to be used up, so I thought
> it might be a good idea to strip the meat from the bones and use it to
> stuff Chinese buns - baked char siu bao.
>
> The dough recipe came from the link below, but note that we cut down
> on the added sugar by half.
>
> http://visualrecipes.com/recipe-deta...nced-BBQ-Pork/
>
> We made up the filling as we went along, the BBQed pork, lightly run
> through in the food processor, went into a saute pan with chopped
> onion and garlic, some 5 spice powder, and a dab each of hoisin and
> ketchup. When that was done, we added half a shredded carrot and some
> fresh chives.
>
> It's good to be stuffed.
>
> http://www.flickr.com/photos/2564880...7623985317383/
>
> Boron

Oddly enough, we have a truck that stops in front of my apartment that
sells char sui bao. It comes around 9 o'clock. We call it maunapua and
typically it's steamed rather than baked and the filling will be bright
red. It'll come around in about 7 hours from now but unfortunately, I
have an appointment with the doc in the morning - otherwise, I'd
probably be eating some delicious maunapua!

In article <[email protected]>,
Boron Elgar <[email protected]> wrote:

> >Oy. Funny you should post this. I was just contemplating some leftover
> >sausage and additional spicing mixed with tomato sauce, stuffed in to
> >puff pastry and baked since I have it on hand! <g>
>
> Excellent way of using up foods. Every culture has a recipe or twelve.
> I want to try them all.
>
> Boron

I actually did end up sort of doing this. I had some mashed sweet
potatoes I'd been planning on currying and putting into shells anyways
so I did that and added a slice of sausage and a little cheese and baked
them. I did not add any tomato sauce tho' as I felt it would not work
with this.

It came out quite good. That Pepperidge Farm puff pastry dough (comes in
sheets and a couple of other forms from the freezer section) is most
excellent and not badly priced.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Sat, 22 May 2010 10:26:29 -0500, Omelet <[email protected]>
wrote:

>In article <[email protected]>,
> Boron Elgar <[email protected]> wrote:
>
>> >Oy. Funny you should post this. I was just contemplating some leftover
>> >sausage and additional spicing mixed with tomato sauce, stuffed in to
>> >puff pastry and baked since I have it on hand! <g>
>>
>> Excellent way of using up foods. Every culture has a recipe or twelve.
>> I want to try them all.
>>
>> Boron
>
>I actually did end up sort of doing this. I had some mashed sweet
>potatoes I'd been planning on currying and putting into shells anyways
>so I did that and added a slice of sausage and a little cheese and baked
>them. I did not add any tomato sauce tho' as I felt it would not work
>with this.

I agree...no tomato sauce on curried sweets.
>
>It came out quite good. That Pepperidge Farm puff pastry dough (comes in
>sheets and a couple of other forms from the freezer section) is most
>excellent and not badly priced.

I have used it successfully several times. I also have a great frozen
puff pastry source through (of all places) a Russian deli a few towns
over.

Boron

In article <[email protected]>,
Boron Elgar <[email protected]> wrote:

> On Sat, 22 May 2010 10:26:29 -0500, Omelet <[email protected]>
> wrote:
>
> >In article <[email protected]>,
> > Boron Elgar <[email protected]> wrote:
> >
> >> >Oy. Funny you should post this. I was just contemplating some leftover
> >> >sausage and additional spicing mixed with tomato sauce, stuffed in to
> >> >puff pastry and baked since I have it on hand! <g>
> >>
> >> Excellent way of using up foods. Every culture has a recipe or twelve.
> >> I want to try them all.
> >>
> >> Boron
> >
> >I actually did end up sort of doing this. I had some mashed sweet
> >potatoes I'd been planning on currying and putting into shells anyways
> >so I did that and added a slice of sausage and a little cheese and baked
> >them. I did not add any tomato sauce tho' as I felt it would not work
> >with this.
>
> I agree...no tomato sauce on curried sweets.

But when I make sweet potatoes, it's a savory dish. <g> I just did not
feel that tomato sauce would go well with curry, altho' I've seen the
chef on vahrevah.com use fresh chopped tomatoes in some Indian dishes.
But not all of them are curried...

> >
> >It came out quite good. That Pepperidge Farm puff pastry dough (comes in
> >sheets and a couple of other forms from the freezer section) is most
> >excellent and not badly priced.
>
> I have used it successfully several times. I also have a great frozen
> puff pastry source through (of all places) a Russian deli a few towns
> over.
>
> Boron

Very cool. :-) I notice bits of whole butter in this stuff when I am
rolling or stretching it out but I've never tried to make my own.

I finally found a use for that aluminum water bottle I was given for lab
week with the local path' lab logo on it. The sides are straight. I've
filled it partially with water and stuck it in the freezer and am using
it as a frozen rolling pin. <g> Works great for rolling the folds out
of the puff pastry without sticking!

You have to unscrew the lid to drink out of it as it does not have a
pop-up dispenser. I use Gator Ade bottles as water bottles most of the
time with the labels removed. They are very sturdy for keeping in the
truck.

The nice thing about that dough is that it does not have that bitter
overtone that so many commercial raw doughs have on baking. Pillsbury is
famous for that! They are the worst. Grands are not quite as bad but I
can still taste their over-use of baking soda.

Pepperidge Farm does not seem to suffer from that malady.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Sat, 22 May 2010 02:06:19 -1000, dsi1 <[email protected]> wrote:

>On 5/21/2010 2:11 PM, Boron Elgar wrote:
>> I've been cooking.
>>
>> I had some leftover pork ribs that needed to be used up, so I thought
>> it might be a good idea to strip the meat from the bones and use it to
>> stuff Chinese buns - baked char siu bao.
>>
>> The dough recipe came from the link below, but note that we cut down
>> on the added sugar by half.
>>
>> http://visualrecipes.com/recipe-deta...nced-BBQ-Pork/
>>
>> We made up the filling as we went along, the BBQed pork, lightly run
>> through in the food processor, went into a saute pan with chopped
>> onion and garlic, some 5 spice powder, and a dab each of hoisin and
>> ketchup. When that was done, we added half a shredded carrot and some
>> fresh chives.
>>
>> It's good to be stuffed.
>>
>> http://www.flickr.com/photos/2564880...7623985317383/
>>
>> Boron
>
>Oddly enough, we have a truck that stops in front of my apartment that
>sells char sui bao. It comes around 9 o'clock. We call it maunapua and
>typically it's steamed rather than baked and the filling will be bright
>red. It'll come around in about 7 hours from now but unfortunately, I
>have an appointment with the doc in the morning - otherwise, I'd
>probably be eating some delicious maunapua!

Both the steaming and the red color are traditional, but baking the
buns is pretty common, too, even for manapua.

http://hawaiirama.com/2007/06/hawaii...ts-manapua-moj

If one is going to make the steamed version, a different type of
dough is used.

If someone delivered these bun to me every morning, I would be a happy
(and hippy) camper.

Boron

On Fri, 21 May 2010 21:44:37 -0500, Sqwertz <[email protected]>
wrote:

>On Fri, 21 May 2010 20:11:36 -0400, Boron Elgar wrote:
>
>> I had some leftover pork ribs that needed to be used up, so I thought
>> it might be a good idea to strip the meat from the bones and use it to
>> stuff Chinese buns - baked char siu bao.
>
>Pulled pork with a little BBQ sauce works just as good. Who says
>they have to be Chinese? :-)
>
>I made some last month and they were great. Lots of filling,
>slightly sweet.
>
>-sw

AS I said, ever culture and ethnicity has a few recipes for
meat/veggie concoctions stuffed into bread/pita/wrap/bun/pastry.

Makes an excellent leftover user-upper and a fine, easily transported
and eaten food item.

Boron

On 5/24/2010 4:33 AM, Boron Elgar wrote:
> On Sat, 22 May 2010 02:06:19 -1000, dsi1<[email protected]> wrote:
>
>> On 5/21/2010 2:11 PM, Boron Elgar wrote:
>>> I've been cooking.
>>>
>>> I had some leftover pork ribs that needed to be used up, so I thought
>>> it might be a good idea to strip the meat from the bones and use it to
>>> stuff Chinese buns - baked char siu bao.
>>>
>>> The dough recipe came from the link below, but note that we cut down
>>> on the added sugar by half.
>>>
>>> http://visualrecipes.com/recipe-deta...nced-BBQ-Pork/
>>>
>>> We made up the filling as we went along, the BBQed pork, lightly run
>>> through in the food processor, went into a saute pan with chopped
>>> onion and garlic, some 5 spice powder, and a dab each of hoisin and
>>> ketchup. When that was done, we added half a shredded carrot and some
>>> fresh chives.
>>>
>>> It's good to be stuffed.
>>>
>>> http://www.flickr.com/photos/2564880...7623985317383/
>>>
>>> Boron
>>
>> Oddly enough, we have a truck that stops in front of my apartment that
>> sells char sui bao. It comes around 9 o'clock. We call it maunapua and
>> typically it's steamed rather than baked and the filling will be bright
>> red. It'll come around in about 7 hours from now but unfortunately, I
>> have an appointment with the doc in the morning - otherwise, I'd
>> probably be eating some delicious maunapua!
>
> Both the steaming and the red color are traditional, but baking the
> buns is pretty common, too, even for manapua.
>
> http://hawaiirama.com/2007/06/hawaii...ts-manapua-moj

Great picture! I can't say that I've ever seen a manapua like the one
pictured. The one's you have to buy won't have that amount of filling.
If I wanted to have one like that(I do!) I'd have to make it myself -
damn! :-)

>
> If one is going to make the steamed version, a different type of
> dough is used.
>
> If someone delivered these bun to me every morning, I would be a happy
> (and hippy) camper.
>
> Boron