Carrot and Tomato Juice
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Carrot & Tomato Juice
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This is my second trial,mixed carrot and tomato juice without sugar, just ass natural honey and lime syrup, and mineral water (you may add ice cube to make it even cooler).
I use one and a half piece of carrot and one piece of tomato. It not taste really good as a juice in a can or a box. Believe me, it is more healthier than those instant juice out there.
Or you may create another mixture of juice, like strawberry and banana, papaya and guava, kiwi and melon, or you name it !
Brunch at Imperial Chef - Emporium Pluit
Having a brunch with family at Imperial Chef, then take away some delicious foods.
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Char Siew Bao (Char Siu Bao/叉烧包) |
Cha siu bao or char siu bao is a Cantonese barbecue-pork-filled bun (baozi).
The buns are filled with barbecue-flavored cha siu pork.
They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries
Ingredients:
A:
3 large thin slices ginger
1 stalk of green onion - cut into 2 - 3 inches length
1 tbsp oil for frying the above
2 cups waterB:
1 tsp chicken powder
1 tbsp dark caramel soya sauce
2 tbsp light soya sauce
4 ozs oyster sauce
C:
1 cup sugar/207 g fine granulated sugar
2 tsp gelatine
D:
2 tbsp tapioca starch
4 tbsp cornstarch
1/2 cup waterMethod:
Mix B till well combined
Mix C with a fork or whisk and mix it thoroughly otherwise the sauce will be lumpy.
Make a slurry with D and leave aside
Heat a large skillet or wok with 1 tbsp oil and fry ginger slices and green onions.until aromatic. Add in the water, bring to the boil and cook until the ginger slices and green onions have released their flavor. Remove the ginger slices and green onions and discard.
Stir in mixed B, lower the heat and contine to stir.
Add in C and continue to stir until sugar and gelatine have dissolved.
Finally add in the slurry D and cook until the sauce thickens. Turn off heat and allow sauce to cool before putting into the fridge and let it cool and set for 3 hours before using.To make Char Siew Filling:
Diced 1/2 lb Char Siew into tiny dices.
Mix in the above cooled sauce, the amount is up to you, more sauce or less sauce, your preference. A word of caution, do not overmix the sauce otherwise it will be runny. Filling is ready for wrapping into paus/baos.
There are two major kinds of cha siu bao: steamed (蒸, zheng) and baked (烤, kao). Steamed cha siu bao has a white exterior, while its baked counterpart is browned and glazed.
Cha siu refers to the pork filling; the word bao simply means "bun."
Fried Baozi / Fried Pork Buns /水煎包 / 包子
Steamed Pork Buns
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Found a recipe from Lily Best Blog
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A:
3 large thin slices ginger
1 stalk of green onion - cut into 2 - 3 inches length
1 tbsp oil for frying the above
2 cups waterB:
1 tsp chicken powder
1 tbsp dark caramel soya sauce
2 tbsp light soya sauce
4 ozs oyster sauce
C:
1 cup sugar/207 g fine granulated sugar
2 tsp gelatine
D:
2 tbsp tapioca starch
4 tbsp cornstarch
1/2 cup waterMethod:
Mix B till well combined
Mix C with a fork or whisk and mix it thoroughly otherwise the sauce will be lumpy.
Make a slurry with D and leave aside
Heat a large skillet or wok with 1 tbsp oil and fry ginger slices and green onions.until aromatic. Add in the water, bring to the boil and cook until the ginger slices and green onions have released their flavor. Remove the ginger slices and green onions and discard.
Stir in mixed B, lower the heat and contine to stir.
Add in C and continue to stir until sugar and gelatine have dissolved.
Finally add in the slurry D and cook until the sauce thickens. Turn off heat and allow sauce to cool before putting into the fridge and let it cool and set for 3 hours before using.To make Char Siew Filling:
Diced 1/2 lb Char Siew into tiny dices.
Mix in the above cooled sauce, the amount is up to you, more sauce or less sauce, your preference. A word of caution, do not overmix the sauce otherwise it will be runny. Filling is ready for wrapping into paus/baos.
Char Siu - 叉燒 - Chinese BBQ Pork
Video by danrt50
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