Anyone partaking in Aritzia’s Black Friday sale?
Anyone partaking in Aritzia’s Black Friday sale?
Char Siu Burger (Gua Bao)
1 packet of of dry yeast
200ml milk (or water)
400g dumpling flour (Vinh Thuan Bot Banh Bao)
1 tbsp cooking oil
1. Pour sugar into a large bowl of milk or water (we did half milk and half water) and stir. Combine yeast into mixture and wait for a minute.
2. Slowly add flour into the mixture to combine.
3. Knead the dough for 10 minutes and then add cooking oil before kneading for another 10 minutes.
4. Saran wrap bowl or put a towel over it and leave it in a warm place for an hour to let the dough rise. You can slightly oil up the inside of the bowl to make sure it doesn’t stick after it rises.
5. Divide the dough into 8 balls and flatten then slightly into an oval shape. Put a piece of wax paper on half of the circle and lightly fold the other side over it to sandwich the paper.
6. Steam buns with 2 tbsp of vinegar in the water to keep buns white. Steam for 10-15 minutes.
7. Take out the wax paper after it’s done and spread some hoisin sauce inside. Place the lettuce and cilantro inside and place char siu into the bao last and sprinkle some sesame seeds on top.
After my trip to Vancouver, we were craving the char siu burger we had. So we thought that we’d try out hands at making our own. Josh didn’t want to use pork belly, which is usually the cut used in these burgers. We decided to use char siu (Chinese BBQ pork) for the recipe instead.
In all honesty, the recipe doesn’t take that long to make. It is, however, a bit more time-consuming than the usual recipes I’ve put up. Unfortunately, my city doesn’t have such a wide array of restaurants, so we do not have these types of burgers as readily available as Vancouver. No choice but to make it!
The recipe I posted is actually based off of the directions on the package of flour we used. The brand is Vinh Thuan and the flour is Bot Banh Bao. If you buy another brand, I encourage you to use their directions instead since it might differ.
This is definitely best eaten as soon as your bao is freshly steamed. The soft, warm bun combined with the ingredients is delicious. The bao in itself is pretty bland. It has a very light sweetness, but that couples nicely with the saltiness of the meat and the sauce. Japanese char siu (pork belly) can be really salty so having the bun be salty would be too much.
I recommend you to experiment with the flavours and put what you like inside. I think some cucumbers would be nice and if I made it again, I would prefer to have the pork belly instead. But.. I like fat food like that LOL. But seriously, some grilled pork belly cooked with some sweet soy sauce?! We also mixed our sauce with some hot sauce. We like things with a bit of spice haha!
This will be the last post I do for my trip to Vancouver in August! There were a couple more places that we went to, but I thought that this will be a good post to end it off.
However, that doesn’t detract anyone from walking over to Meat & Bread for some food! The line was constantly long! The interior design encourages everyone to sit down together so there’s a long table in the middle of Meat & Bread. We didn’t actually stay inside. We got it as take out to eat as lunch at Stanley Park :P
We ordered the Porchetta. It’s made with roast pork, looks like the Chinese kind actually, at least the skin part. They crush the crunchy skin to sprinkle on top of the meat which gives it a nice texture. Really good! Should try if you’re in Vancouver.
Josh ordered the Fruity with Brussel Waffles while I got the Bresilienne on Liege Waffles. It has vanilla ice cream, fresh whipped cream, hazelnut crumble, caramel sauce, and I added strawberries! It was really good, but definitely a sweet snack. I love ice cream with waffles though! Another place to definitely check out.
Breakfast Pigs in a Blanket
8 breakfast sausage links
1 can (8 oz) crescent rolls
2 tablespoons maple syrup, plus more for serving
1 teaspoon poppy seeds
- Preheat the oven to 375°F.
- Cook the sausages according to the package direction; set aside.
- Open the crescent rolls and separate into triangles. Brush the maple syrup over the surface of the crescent rolls. Place one sausage on the wide end of each crescent triangle, roll up and place on an ungreased baking sheet.
- In a small bowl, lightly beat the egg with a splash of water. Brush the tops of the crescents with the egg wash. (You don’t need to use it all, just enough to cover the tops of the dough.) Sprinkle with the poppy seeds.
- Bake until golden brown, about 10 minutes. Serve with more maple syrup, for dipping.
I must’ve mentioned before that I love breakfast food. If I haven’t, well, now you all know! To be honest, I get really lazy to make a big breakfast in the morning. Hell, I barely even eat breakfast because I refuse to get up any earlier than I need to in the morning to get ready for school or work haha! So any recipes that are meant for morning or brunch needs to be simple for me. What can be more simple than cooking up sausages and using Pillsbury to help with the rest? Unless someone just made this for me, but that doesn’t count ; )
I made this twice. The first time I was at my boyfriend’s house and we skipped out on basically everything LOL! We literally just made the sausage and then wrapped them up to make crescent rolls. The second time around, I made it myself at home. I actually used everything in the recipe. What did I learn? There wasn’t much of a difference in taste, in all honesty LOL!
To be fair, I used maple breakfast sausages so the maple syrup that was spread onto the roll while wrapping, wasn’t coming through to me. Also, because of the egg brushed on top, it made my rolls really brown despite it not being burnt LOL. I’m crediting that, to the fact that eggs cook a lot quicker than dough. I also didn’t dip it into maple syrup because I think that it would be too sweet for me.
Good to have alone as something light or as a side to something. Maybe a small mixed salad to accompany the rolls in the morning?