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Thread: Baked Char Siu Bao

  1. #1
    Boron Elgar Guest

    Default Baked Char Siu Bao

    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

  2. #2
    Omelet Guest

    Default Re: 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

  3. #3
    Sqwertz Guest

    Default Re: Baked Char Siu Bao

    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

  4. #4
    koko Guest

    Default Re: Baked Char Siu Bao

    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

  5. #5
    Boron Elgar Guest

    Default Re: Baked Char Siu Bao

    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

  6. #6
    Boron Elgar Guest

    Default Re: Baked Char Siu Bao

    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!

  7. #7
    dsi1 Guest

    Default Re: Baked Char Siu Bao

    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!

  8. #8
    Omelet Guest

    Default Re: Baked Char Siu Bao

    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

  9. #9
    Boron Elgar Guest

    Default Re: Baked Char Siu Bao

    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

  10. #10
    Omelet Guest

    Default Re: Baked Char Siu Bao

    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

  11. #11
    Boron Elgar Guest

    Default Re: Baked Char Siu Bao

    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

  12. #12
    Boron Elgar Guest

    Default Re: Baked Char Siu Bao

    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

  13. #13
    dsi1 Guest

    Default Re: Baked Char Siu Bao

    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



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