Steamed Buns

So yummy! They went so fast I didn't even have time to take a picture of them before they were all eaten!  I made this without meat and it was good but next time I will make it with meat and maybe add some cream cheese. Buns were an awesome texture and I will definitely make this again.

Buns
2 cups flour
1/4 tsp baking powder
1/2 tbsp yeast
1 tbsp sugar
1/2 tsp salt
1 tbsp butter
1/2 cup warm water

Filling
1 cup vegetables such as carrots, sprouts, cabbages (chopped or grated small)
1/4 cup chicken, meat or shrimp cooked cut small (optional)
1 tbsp oil
1 tbsp soy sauce
1/4 tsp chili powder

1. Marinate the vegetables in soy sauce and chili powder. Heat oil and stir fry. Cool before filling buns.

2. Combine yeast and sugar in warm water. When the mixture froths add all the ingredients mix, adding more water if it is to dry and knead into a smooth dough. Let the dough rest for 1/2 hour.

3. Make small balls, roll it thin and put a heaping tablespoon of the cooled filling in the center. Using your fingers bring the dough together pinching to close.

4. Place the buns about 2 inches apart and steam for about 10 minutes in a steamer lined with banana leaf, wax paper or cabbage leaves. I use a large dutch oven or stock pot and place a steaming tray in the bottom covered with wax paper. The buns are cooked if it has become big and the color has changed. Serve it hot on it is own or with a sauce of your choice. I used teriyaki and sweet chili sauce. Serve on it's own or with some rice and hot and sour soup and enjoy!



Recipe found at  Torview Toronto.

Pad Thai

Oh how I love Pad Thai.  I was very pleased with how this turned out.  I didn't make it very spicy because of the kids but next time will add a little more heat to it after I take out their portions.  I also made the hoisin sauce from scratch and will post that recipe at the bottom.  It was very yummy.  Way better than the store bought brands.  The one thing I did was use wide rice noodles and because of that I didn't take any pictures, wide rice noodles aren't very pretty!  So next time I will make it with the thinner kind.  Hope you enjoy!

8 oz dried rice noodles
1/4 cup fish sauce
1/4 cup sugar
1/4 cup rice vinegar
2 tablespoons hoisin sauce

3/4 lb shrimp, pork, or chicken
2 tablespoons to 1/4 c vegetable oil
2 cloves minced garlic
1/2 teaspoon of chili sauce (sriracha)
2 eggs, beaten
4 green onions, thinly sliced
10 oz fresh bean sprouts
3/4 cup ground unsalted peanuts
1/4 cup chopped cilantro
lime wedges

1. Soak noodles in hot water according to the package directions. Drain.

2. Slice chicken or pork across the grain into thin strips.  Mix fish sauce, sugar, vinegar, and hoisin sauce in a bowl; stir until sugar is dissolved. Set aside.

3. Heat a wok over high heat. Add 2 tablespoons of oil, garlic, and chili. Stir fry until golden. Add meat (not shrimp), and stir fry 2 minutes. Add noodles and toss lightly to coat with oil. Push noodles to one side, and add more oil if necessary. Add eggs; cook until slightly set, then break up into pieces and toss with noodles. Add shrimp if desired, most of the bean sprouts, the green onions, and 1/4 cup of peanuts. Stir fry until shrimp just turns pink - 1-2 minutes. Add sauce and toss to coat.

4. Remove to a serving platter and top with cilantro and remaining peanuts. Garnish with bean sprouts and lime wedges. Serve immediately.


Hoisin sauce

4 tablespoons soy sauce
1 tablespoon peanut butter
2 tablespoons honey, molasses, or brown sugar
2 teaspoons white vinegar
1/8 teaspoon garlic powder
2 teaspoons sesame oil
2 teaspoons sweet chile sauce
1/8 teaspoon black pepper

Mix together until well blended.

Recipe and photo for Pad Thai from KoKoCooks.

Leek & Saffron Soup With Sauteed Shrimp

Haven't tried this yet...but I aim to make it real soon! Sounds heavenly...

1/2 cup fresh parsley, chopped
1/2 cup olive oil
4 cloves garlic, chopped, divided
18 uncooked medium shrimp, peeled, deveined, and halved lengthwise
6 tablespoons butter
5 medium leeks, chopped (green & white parts ~ about 3 cups)
1 potato, peeled and chopped
1/4 teaspoon saffron threads, crumbled
5 cups chicken broth
1 tablespoon whipping cream
1 small bunch of chives, cut into 1 inch pieces
salt and pepper to taste

1. Combine parsley, oil and 1 garlic clove in food processor. Blend until parsley is coarsely chopped. Transfer 1/4 cup to medium bowl. Add shrimp and toss to coat. Pour remaining parsley-garlic oil into a cup. Cover shrimp and remaining oil separately and refrigerate.
2. Melt butter in a heavy large pot over medium-high heat. Add leeks and sauté until tender and wilted about 5 minutes. Add potato, remaining 3 garlic cloves and saffron, sauté 2 minutes. Add chicken broth and bring to a boil. Reduce heat to medium-low. Cover and simmer 30 minutes. Working in batches puree soup in a blender until smooth. Return to pot. Add cream, season with salt and pepper.
3. Heat heavy medium skillet over low heat. Add shrimp and sauté until just opaque in center, about 1 minute per side. Ladle soup into bowls. Top soup in each bowl with 6 shrimp halves, garnish with chives and several drops of remaining parsley-garlic oil and serve.

Marinated Grilled Shrimp

Shrimp sounds so good today!  When I was a young girl I remember eating shrimp for the first time...I didn't think that crunchy tail was all that great...after I finished my meal everyone wondered where I put the tails...Aaaww the memories, now I know better!!!


3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds shrimp, peeled and deveined
skewers


1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar.  Season with basil, salt, and cayenne pepper.  Add shrimp to the bowl, and stir until evenly coated.  Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat.  Thread shrimp onto skewers, piercing once near the tail and once near the head.  Discard the marinade.
3. Lightly oil grill grate.  Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.