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Recipes
Steamed Pork Buns
Makes: 6
Preparation: 20 minutes (+ 1 hour proving time)
Cooking: 10 minutes
200g Chinese style BBQ pork
¼ cup hoi sin sauce
1 tablespoon salt-reduced soy sauce
1 garlic clove, crushed
½ teaspoon sesame oil
¼ teaspoon Chinese five spice powder
Dough
1 ¼ cups plain flour
2 tablespoons caster sugar
2 teaspoons dried yeast
¼ cup warm milk
¼ cup lukewarm water
1 ½ tablespoons vegetable oil
1. To make the dough, combine the flour,
sugar and yeast in a large bowl. Make a
well in the centre. Combine the milk, water
and 1 tablespoon of the oil in a jug. Add to
dry ingredients and stir to combine.
2. Turn dough out onto a lightly floured
surface; knead for 5 minutes or until
smooth. Use remaining oil to lightly grease
a large bowl. Place dough in bowl and turn
to coat in oil. Cover with plastic wrap and
place in a warm, draught-free place to
prove for 30 minutes or until dough
doubles in size.
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3. Meanwhile, trim any fat from pork and
finely chop meat. Combine sauces, garlic,
oil and spice in a bowl; stir through pork
and set aside.
4. Punch dough down with your fist, knead
briefly on a lightly floured surface and cover
with plastic wrap. Place in a warm draught-
free area to prove for a further 30 minutes.
5. Use a round 7cm pastry cutter as a guide
to cut six discs from non-stick baking
paper. Shape dough into a 5 x 20cm log.
Cut into six equal portions.
6. Flatten each dough portion. Place equal
amounts of pork mixture on centre of dough
and bring side of dough up to enclose. Roll
into a ball. Place bun, seam-side down, on
paper. Cut a small cross in top of each bun.
Arrange buns on steamer rack.
7. Pour approximately 2 cups of water into the
base of the wok. Place steamer rack into
wok. Cover with lid and turn wok onto MIN
setting. Once water starts to simmer, cook
buns for 10 minutes or until dough is
cooked.
Tip: Chinese BBQ pork can be bought from
some Asian food stores.
Recipes
Thai Fish Cakes
Serves: 4-6 as an entrée
Preparation: 15 minutes
Cooking: 20 minutes
500g red fish fillets
2-3 tablespoons red curry paste
1 teaspoon sugar
2 tablespoons fish sauce
2 egg whites
½ cup thinly sliced snake beans
2 kaffir lime leaves, shredded
Peanut oil, for deep frying
Dipping Sauce
½ cup white sugar
½ cup water
½ cup white vinegar
1 large red chilli, thinly sliced
1 tablespoon chopped fresh coriander
1 tablespoon finely chopped roasted peanuts
1. Remove any bones from fish and roughly
chop.
2. Combine fish, red curry paste, sugar, fish
sauce and egg whites into a food processor.
Process until mixture is combined.
3. Place mixture into a bowl and stir through
beans and lime leaves.
4. Heat oil in wok on MED/MAX setting until
oil is hot.
Note: See tips on deep frying in a wok on
page 7.
5. Using two dessertspoons carefully drop
spoonfuls of fish mixture into the oil –
about 6-7 at a time. Cook fish for 2-3
minutes until cooked through. Drain on
paper towelling and repeat with remaining
mixture.
6. Serve with dipping sauce.
Dipping sauce: Combine sugar, water and
vinegar into a small saucepan. Stir over a low
heat until sugar dissolves. Increase heat and
simmer mixture for 5 minutes. Remove from
heat and allow to cool. Stir through chilli,
coriander and nuts.
Spring Rolls
Makes: 20
Preparation: 40 minutes
Cooking: 20 minutes
100g glass (bean thread) noodles, soaked
6 dried shitake mushrooms
1 tablespoon peanut oil
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
¼ cup canned bamboo shoots, thinly sliced
350g chicken or pork mince
2 tablespoons kecap manis
1 large carrot, grated
3 green onions, thinly sliced
1 cup finely shredded Chinese cabbage
20 medium spring roll wrappers
Peanut oil, for deep frying
1. Soak noodles in cold water for about 20
minutes or until softened; drain well. Using
scissors, cut noodles into short strands.
Soak mushrooms in boiling water for 10
minutes or until soft. Drain and thinly slice.
2. Preheat wok to MED setting. Heat oil and
add garlic, ginger and bamboo shoots. Do
not brown. Add chicken and sauce, stir-fry
for 3-4 minutes.
3. Add remaining ingredients and stir-fry until
the cabbage has just wilted. Remove
ingredients from the wok and allow to cool.
4. Meanwhile, clean wok and heat oil to MED/
MAX setting for deep frying.
5. Place 2-3 tablespoons of the filling near
one corner of each wrapper. Lightly brush
edges of each wrapper with a little water,
tuck in ends and roll up to enclose filling.
Note: See tips on deep frying in a wok on
page 7.
6. Deep fry spring rolls in batches for 3-4
minutes or until golden brown. Drain on
paper towelling.
7. Serve hot with favourite dipping sauces.
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