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Thursday, May 28, 2020

Strawberry Rose Tartlets

Do you like my tartlet pans? I got them at Sur la Table!
I think I know what you're thinking. You're thinking: "Strawberry and roses. Is that going to be okay?" Yes, and here's why:

Strawberries are sour, sweet, and can be incredibly fragrant. Roses are astringent in flavor but incredibly fragrant as well. Both are perennials. Both are edible. Both are growing in my garden. When you balance astringency with sweet and sour flavors the right way, it creates something magical and whole in your mouth. The idea of a tartlet is to have full and complete flavors all in a small package. If you've already gotten a good crop of goodies happening in your own garden, or perhaps have a neighbor with a good garden that is willing to share their harvest of berries with you, I think you should do these berries the proper respect by treating them with love and elevating them to be the best things they can be. Be forewarned, this recipe takes time, but it is absolutely worth it.


Strawberry Rose Tartlets
yields 6

Strawberry Filling

  • Garden fresh strawberries, about a pint and a half
  • 3 large leaves of lemon balm, chiffonade
    • Why grow this stuff? Not only is it delicious, but it keeps mosquitos away!
    • Don't have lemon balm growing? Use basil, oregano, or tarragon instead. Any soft and fragrant herb will do nicely!
  • 3/4 c granulated sugar
  • 1 tsp dried lemon zest or 1 Tbsp fresh lemon zest
  • Petals of 2 roses
  • A fat pinch of kosher salt
  • 1/4 c tapioca flour

Olive Oil Tart Dough

  • 7 oz all-purpose flour
  • 2.3 oz good olive oil
  • 2 Tbsp granulated sugar
  • Enough vodka to make it all come together, about 4 Tbsp


Start by gathering strawberries and washing them in a large bowl with a solution of water and a little apple cider vinegar. Then hull and cut the strawberries in half before tossing them with the sugar, salt, roses, lemon balm, and lemon peel. Stir very well and cover with either a clean tea towel or plastic clingfilm. Let sit overnight. Yes, overnight. This is crucial because you're going to want to draw out all of that delicious pectin. While you're waiting, you can make the dough, as well.

Not all of the strawberries absolutely have to be perfectly red when a baked product is involved. Pick white ones, too!

Simply combine all of the dough ingredients in a small bowl with a fork or a pair of chopsticks until it becomes one ball of dough. Wrap all that with clingfilm and let it sit overnight as well. The dough will be incredibly crumbly, and that's okay. While we wait, let's talk about the history of strawberries!

Strawberries are native to the Americas. Yes, that's right, these babies are All-American Beauties. They used to be called 'strewn berries' by ye olde English because they grow low to the ground and seem to be 'strewn about'. They're incredible perennial evergreen plants, but I even hesitate to call them evergreen as I've seen their leaves turn a brilliant purplish-red in the winter with my own eyes. So long as you keep them mulched heavily, they'll grow and stay verdant in the depths of winter, but don't think that they're indestructible. They do need some care and fertilizing to make deliciously plump berries each year. Colonists were so fond of them that there are records of them shipping the plants and berries back to Europe as early as the 1600s.

I spoke about strawberries recently in my "Real Girl Guide to Victory Gardens" blog, so I'm sure you all must know that I love the plants a great deal. When growing strawberries, please plan for a sunny patch of garden, and plan for plenty of space over the coming years. Strawberries make their own babies in the summer and fall, so be sure to have lots of room for them unless you plan on putting them in planters and giving them away to friends. Like asparagus, they get bigger each year with the deeper the root system, so do be patient with them. The strawberries you likely get in the grocery store are likely going to be strawberries coming from plants that are not only juiced up with fertilizer but at least a few years old.

Have I lulled you to sleep yet? Are you awake? Is it the next morning? Have you had your coffee? Oh, good.

Preheat your oven to 350 degrees F and use a rolling pin to roll out your tart dough between two sheets of parchment or plastic wrap. Line six small tart pans with your dough and make sure to press into the grooves as much as you can to get that signature tart shape. Pop these puppies back in the fridge until you're ready to fill and bake.

Drain the juice from the strawberries into a small saucepot and bring to a simmer. Let cook for about 3 minutes until slightly syrupy in texture. In the meantime, toss the macerated strawberries with the tapioca flour, and then pour the simmering syrup onto the strawberries, stirring gently. Drain that new mixture into the saucepot and bring to a boil, then reduce to a low simmer until thick and delicious, a little less than five minutes. Stir and let cool to room temperature before adding the strawberries back in.

It might get messy, so do yourself a favor and make the cleanup easy for Future You. 

Once the strawberries are folded into your thick and jelly-like syrup, you can line a sheet tray with foil or a Silpat mat to catch any spillage that may occur. Spoon your fruit filling into your chilled tartlet pans and bake at 350 on the bottom rack of the oven for 25 minutes, or until the filling has swollen up from the heat and the tart dough is lightly colored. The filling will recess into its tart shells with time as it cools.

Remove from the oven and let cool in the pans for at least 20 minutes. You may pop them out of the pans afterward, but do not eat them for at least 2 hours so the pectin may set. If you cut into a berry pie or tartlet like this before the pectin sets, it'll never go back to being gel-like and forever be runny.

It's worth the wait. 
This recipe is something I threw together from what was growing in my garden. The best part about that sort of thing is that it was basically free to make, which I'm sure that we can all use. It is my true and sincere hope that after the pandemic is buried in the ground then we'll be able to come out of this traumatic experience with a good garden and a good amount of knowledge on what to do with all the things growing in there. Chefs like me are all struggling to find our purpose nowadays with restaurants being closed and operating at limited capacities. Some chefs are closing their restaurants permanently. Some are switching gears and turning their restaurants into community kitchens because they, too, got bit by the non-profit bug like I did once upon a time. One thing we can all say with certainty is that the world will never be the same, and I for one am not mad about that.

I think that this pandemic has exposed a lot about the curious animal we call American citizens. A lot of us are viewing common courtesies as 'infringements on rights' and today we saw a large amount of police brutality in Minnesota on those protesting the death of George Floyd. Police are tear-gassing the protestors, and just a couple of weeks ago they let a slew of white protestors with AR-15s holding up signs demanding that their restaurants and salons open back up. Can you guess why the former was treated differently than the latter?

I hope I can look back on this moment in history in 10 years' time and know that I live in a better 'today' than I did 'yesterday.' I hope that we can all look back on 2020 and feel a little wiser and a little more self-sufficient. I also hope that you all write things down. Yes, you! You should write down what's going on today in the world and how you feel about it. Someday, a child may read about it in a textbook and have a real person's account of what's gone on in the days during the great COVID 19 pandemic.

I hope you're all doing well and staying safe. Happy cooking and happy eating!

Wednesday, May 27, 2020

Favorite Kosher Carrot Cake

Have your cake and eat it too!
A lot of you are learning to bake. I've seen and joined groups called "Quarantine Cooking" and am absolutely loving your progress. I think it's a lot of fun to bake and that it's easy to do, and being a person that's classically trained, I suppose that I take quite a bit for granted. So many are intimidated by baking, so I thought it'd be fun to give you my easiest recipe that's also one of my most-delicious.

My favorite thing about cakes at home is that you have absolutely no pressure to make it look perfect. Is it nice to do it for the 'gram? Of course! But don't be brainwashed into thinking that there's only one kind of beautiful cake. You can dive headfirst into that rustic-looking style and use flowers and herbs straight out of your garden to decorate the top of your cake. You'll take the pressure off yourself, and you'll dirty fewer dishes.

Favorite Kosher Carrot Cake
yields 1 full sheet pan, or a 4-layer cake

Cake

  • 240 g all-purpose flour
  • 100 g tapioca flour
  • 275 g granulated sugar
  • 1 Tbsp baking powder
  • 1/4 tsp baking soda
  • 1 Tbsp cinnamon
  • 3/4 tsp turmeric
  • 1/2 tsp kosher salt
  • 1 Chinese long peppercorns ground quite fine (or grate some off with a Microplane)
  • 198 g vegetable oil
  • 113 g/1 stick vegan butter
  • 4 eggs
  • 1 Tbsp Mexican vanilla
  • 1 1/2 medium carrots, grated finely, roughly 300 g
  • ** You may add a few handfuls of chopped nuts to this cake. I like pecans, but walnuts are great in this cake too!
Vegan Cream Cheese Frosting
  • 227 g vegan cream cheese
    • I like Daiya's brand the best for this application
  • 113 g/1 stick vegan butter
  • Roughly 2 cups Powdered Sugar
Preheat your oven to 350 degrees F. Prepare a half-sheet pan by lining it with either parchment or a Silpat mat. Mix all dry ingredients together in a large mixing bowl with a whisk. Melt the butter together with the vegetable oil and mix it together with the dry ingredients using a wooden spoon. This method is called reverse creaming, but please don't ask me why. 

This is one of those recipes that you can add different spices to suit your tastes, so please have fun!

Mix together the eggs and vanilla, and add to the flour-fat mixture a third at a time. Make sure this is wholly incorporated before adding in the grated carrots. The finer the grate on the carrots the better, so don't be afraid to use the smaller bits. The carrots in this recipe are what provide moisture, and the fine grate lets you get lots of it released into the cake. When all of this is combined, you can pour the batter into the pan, and spread evenly. Bake for 20-25 minutes, or until the cake is done. Remove from the oven and let cool.

While it's baking, let's talk a little about what kosher and pareve are, since I tend to write about it a lot. I'd like to clear up quite a few misconceptions and with the rising amount of antisemitism online I think it's appropriate to be loud and proud about my culture. Why do I feel that way? I feel this way because ignorance leads to fear, and fear leads to hatred. It seems like everyone in America is at least playfully antisemitic nowadays, and I don't entirely think it's their fault. I think there's a lot of media bias and a lot of cultural bias against Jews, not to mention that a lot of folks seem to think that the Jew is some exotic creature instead of just the gal next door. This idea of the 'other' leads down many paths, but most of them are to genocide.

In the holocaust alone, approximately 11 million people were killed for this culture. This is not including the others killed by the Nazis. I read somewhere that if we were to take a moment of silence for every soul lost in the holocaust, we'd be silent for something like 10 years. Living loud and proud about the culture you inherited is going to not just empower you, but give others that share your culture the courage to live loud and proud themselves. Being your wonderful radical self is a defiant act in a society that tells you what to be. Being kosher or having pareve items may sound foreign; so let's just clear up what they are and why I cook that way.

To keep kosher is, in short, to keep to the strict dietary standards set by Jewish Law. Most have heard of "don't mix milk and meat," and that's one. Another is to not eat cloven-hooved animals, such as pigs. I don't always keep kosher, as I do consume pork products on occasion. I do, however, keep dairy and meat separate because both my husband and myself are lactose intolerant. Actually, he's severely lactose intolerant, whereas I just get really gassy if I have ice cream. 

When possible, and at home, I do try to keep kosher and tell myself that if G-d wanted me to keep kosher my entire life He'd have made a whole Jew instead of half-and-half. Yes, yes, I know there are going to be a lot of more orthodox Jews on here telling me that there's "no such thing as half a Jew." Genetically, there is where religiously there is not. The other half of me is a full-blooded native Filipino, and they are pork-heavy people. To balance the love of all of my cultures, I tend to not buy pork to cook in my home, and instead only eat it when I'm out. If I did have dairy in my home, I'd have to have separate plates, cookware, tools, and silverware for when I wanted to have dairy-based meals or meat-based meals. 

Pareve (or parve) is a food that is neither meat or dairy. These things are pasta, rice, eggs, vegetables, etc. When you have a pareve cookie or pareve cake, that means that this cookie or cake has no dairy nor meat in it. Do I still have eggs in it?  Yes, so it is therefore not vegan. One might look at pareve or kosher baking as the stepping stone towards vegan baking. All of the baking I do at home is pareve. I can remain pareve thanks to the many wonderful vegan products out there that replicate milk, butter, and cheese in a baking scenario. It is because of these products, I can quite literally have my cake and eat it too. 

Now, should you be eating pareve desserts? If you're even mildly lactose intolerant, I'd seriously suggest it. I don't know how much healthier it is for you than the dairy-laden alternative, but I can tell you that at least some calories are cut with non-dairy items, and there are certainly less saturated fats. I personally know I've felt much better now that I cut dairy almost entirely out of my diet. If you're baking at home more, that means you're likely eating more goodies at home. So why not eat some nice goodies by cutting back here and there, and inserting gorgeous vegetables...like carrots?

When your cake is cool, you may work on the frosting. Simply whip your butter using the paddle attachment on your standing mixer until it's quite soft, and then add the cream cheese, whipping slowly until wholly incorporated. Whip on medium-high to get some loft before adding the powdered sugar, 1/2 cup at a time. Mix slowly to start, and then mix on higher and higher speeds. The trick is to get it to be your desired consistency without it being too terribly sweet. I like it a little thinner, as it's better to spread on this cake. 

I wish more folks would bake cakes in a sheet cake form. It's so much easier to layer!
My trick for getting layers on a sheet cake is thus: 

First, turn your cake out of the pan and then trim all the crunchy edges off. Measure with a ruler the length and width of your cake. My width ended up being 28 cm, so I knew to cut that in half to 14 cm. The length of the cake was 40 cm, so of course, I would cut it in half at 20. Next, frost your cake evenly with your smooth and delicious icing. Cut your cake into your 4 equal pieces, and layer each piece atop one another. Et voila! Now you have a four-layer carrot cake, with not too much frosting on it. 

See? There it is, just stacked atop one another! EASY!
You can garnish with carrot chips or candied nuts, if you like, or just have it plain like this. This cake is sweet enough to stand on its own merit, in my opinion, so I don't like to let it get too frilly and fussy. I think a good portion of what we like to see, especially on Instagram, is a cake that's too pretty to eat. Cake, however, is meant to be eaten, and with so many of you all learning to bake at home, I think it's more than fine to love the things that are delicious and without frills. 

Good luck everyone! Happy cooking and happy eating!

Wednesday, May 20, 2020

Hickory Nut Cake


Memorial Day is upon us, so I thought it would be fun to dive right in to some American culinary history, featuring one of our many indigenous trees that just happen to produce some delicious nuts. The Americas are home to many different kinds of trees, and the nuts of said trees can be foraged at no cost to you, other than a simple "please" to the owner of the land that you're on. I've got a neighbor that has a hickory tree and an oak tree, so they let me gather nuts and acorns as I please. In return, I like to bake them some cookies every so often, or - if you like - a delicious cake, such as this one. Remember, a neighborhood full of victory gardens is made even better when you share your bounty; so be good and share and share alike!


Hickory Nut Cake
Recipe adapted to be dairy-free from American Cake by Anne Byrd
  • 11 oz all-purpose flour
  • 4 oz tapioca starch
  • 2 tsp baking powder
  • A fat pinch of kosher salt
  • 8 oz vegan butter
    • I like Earth Balance, but you can - of course - use dairy butter if that's what you have
  • 14 oz granulated sugar
  • 4 eggs, separated
  • Juice of 1 lemon
  • 1 c almond milk
  • 1 tsp good vanilla extract
    • I like this Mexican vanilla from Global Goods Inc. Use code "LFVanilla" to get 30% off!
  • 1 c hickory nuts, chopped
    • If you can't find any, you can use walnuts instead!
Preheat your oven to 350 degrees F. Take a 10" tube pan and butter and flour it liberally. Don't skip this step, and don't be skimpy on the flouring of this tin. The cake batter will rise and will need something to cling to!

Sift together all of your dry ingredients and set aside in a bowl. Separate your eggs, and set those aside. Combine your milk, lemon juice, and vanilla extract into a container and set aside. Grab yourself a large bowl and a long spatula, and set that aside as well. 

Cream the butter in the bowl of a standing mixer on medium for 2 minutes and then on high for another 2 minutes. Lower the speed to medium-high and add your sugar, a few spoonfuls at a time, until all but 2 oz of it are left in your container. Let that mix until sugar is completely incorporated, and add in your egg yolks, one at a time. Scrape all of that goodness into your large bowl and give your mixing bowl a quick wash with soap and water. 

Using your spatula, stir in your flour mixture, alternating with your milk mixture, until everything is just incorporated. Go slow, as you're stirring by hand, and you don't want to overwork it. Take the remaining sugar and your 4 egg whites into your now clean mixing bowl and whip it with a whisk attachment on high until stiff and glossy peaks form and the mixture has tripled in volume. Fold in your egg whites gently in thirds. Fold in your chopped nuts as gently as you can, as you don't want to knock out all that lovely air.

Pour your batter into your prepared mold and smooth the surface. Bake at 350 for 55 - 60 minutes, never opening the oven until the 45-minute mark hits. Then, you may open your oven and rotate your pan once, and let finish cooking. Err on going towards the 60-minute mark, as this cake can be a little doughy if not cooked well enough. You want your cake to be a nice golden-brown, and to have a lovely crack going down the middle of the cake. While we're waiting for the cake to bake, let's learn a little bit about the hickory nut and the history of this cake! 

Hickory nuts come from - you guessed it - hickory trees. We here in the midwest are more than familiar with hickory wood, as it's incredibly popular to use for BBQ smoking. Hickory also makes beautiful furniture. Their nuts are a little bit of a pain to harvest, and the nutmeats are small, but they're quite buttery and delicious. They grow quite fervently here in America, so you'll likely not have a problem finding a neighbor that'll be happy to get them off their lawn. If you don't have a hickory tree, nor a neighbor with a hickory tree, I highly recommend heading over to Burnt Ridge Nursery, an awesome small business, that has hickory nuts in stock!

The hickory nut cake was specifically a favorite of President James Polk. Although the civil war began years after his presidency, this cake was still popular during that time, where not every township had a proper general store that was able to get regular shipments of walnuts or pecans during the war, and most folks wouldn't mind sending their youngins out to the field to gather nuts and acorns for supper. Through necessity comes ingenuity, and the classic tube cake shape was a great way to ensure a cake was going to rise instead of falling flat in a simple circular cake pan. The civil war is timely now not just because we're in a pandemic and every day feels like an episode of Little House on the Prairie, but because Memorial Day is coming up next weekend and that holiday was established to honor the fallen of the Civil War. You can find all sorts of fun tidbits of information on Memorial Day here. Is it a bit of a reach, just to justify making a cake? Sure; but who cares? You learn something and you get to eat some delicious cake. It's a win-win.

If you are curious, or if you still have a few minutes before your cake is done, check out this fellow here, teaching you all about hickory nuts and what to do with them.



Is your cake done yet?

Remove from the oven and let cool on the rack, right-side-up, for 20 minutes. After that timer's gone off, turn your cake tin upside-down and let cool entirely. Most tube pans have feet that will help give air between the surface of the cake and your counter, but if yours doesn't, you may balance it on a bottle to let it be suspended instead. To serve, run a knife or spatula around the edge of the cake tin. Dust with powdered sugar, and serve!

So light.
This cake is just fine on its own and has absolutely no need for extra glazing or frosting. Have it with a cup of coffee or some green tea. It's light as a cloud, thanks to the tapioca starch, and I know you'll have a great time baking this cake. It makes quite a bit, so feel free to take a slice with you to the grave of a fallen soldier, light a candle, and offer it to them. Remember, Veteran's Day is for those that are here with us that have served, and Memorial Day is for those that have fallen.

I hope you're all keeping your spirits up! If you make this cake, leave a comment below, and feel free to share this recipe around with your friends and family. Happy cooking and happy eating!

Wednesday, May 6, 2020

Siopao Asado

Kumain ka po na?
Hello, all! These gorgeous siopaos lit up my Instagram the other day, and a few of my friends have asked me for my method on how to make them. I want to jump right into the recipe, but first I'd like to give a quick note on Filipino Siopao versus Cantonese Char Siu Bao:

Char siu bao and siopao are quite similar because siopao is the indigenized version of this Cantonese classic. The Philippines were a mecca of trans-oceanic cultures coming together, so it's certainly no surprise that dishes are shared between them. Most Filipinos love siopao, and why shouldn't they? They're a hot pocket full of delicious meat with a dough that doesn't flake. It's soft, squishy, keeps hot for a long time, and oh-so-pretty. I learned how to make Charsiu Bao in culinary school, and have since made my own version of siopao. I like the Chinese-style bun dough better than the one you might find in a siopao recipe online, just because the end texture feels a little nicer, in my humble opinion.

Chinese-style Asado
yields a good portion of meat for dinner, and plenty for your siopao
  • 2 lb pork butt
    • You can make this with chicken as well!
  • 2 Tbsp sesame oil
  • 3 oz honey
  • 2 tsp five-spice powder
  • 1 tsp cracked black peppercorns
  • 1/4 c dark soy sauce
  • 1/4 c tuba vinegar
  • 1/2 c banana ketchup
  • 6-8 cloves garlic, crushed
  • 1 bell pepper, chopped
  • 1 stick celery, chopped
  • 1 medium carrot, chopped
  • 2 c stock
    • Veggie, pork, chicken, or whatever you have!
  • 1 c water

Bun Dough
yields enough for 6 large buns/bao
  • 224 g all-purpose flour
  • 4 g yeast
  • 135 g warm water, 
  • 100 g sugar
  • 15 g lard or shortening
  • 1 1/2 tsp baking powder mixed with 1 tsp water

Siopao Filling
  • 3/4 c Asado, shredded
  • Sesame or peanut oil to coat the pan
  • 2 oz carrot, brunoise
    • The tiniest dice you can manage
  • 1 scallion, sliced thin
  • 1/4 c all-purpose flour
  • 1/2 c stock
    • Chicken, beef, or vegetable!
  • 2 tsp dark soy sauce
  • 1 tsp banana ketchup

Take the protein of your choice and cut it into large cubes, about 2" pieces. In a large bowl, whisk together the banana ketchup, cracked peppercorns, spice powder, soy sauce, vinegar, sesame oil, and honey. Toss the meat pieces in the mixture and cover; marinate for 2 hours or overnight. 

Preheat the oven to 300 degrees F. Use a large, cast-iron pot and add just enough canola oil to coat, and heat on a medium-high flame. When the oil is nice and hot, add in your marinated meat pieces and sear for 2 minutes. Add your water and stock to the bowl with the marinade, give it a stir, and dump in that gorgeous liquid to your pot. Add in the carrot, celery, and bell pepper along with the garlic. Bring to a boil and pop in the oven for 3 hours. 

When it comes out of the oven, a fair portion of the liquid will have cooked off. You can now remove the meat from the juices and turn the pot on to a low flame. Fish out the aromatic veggies from the broth and discard. On your cutting board, shred the meat with a pair of chopsticks or some forks. Add the meat back into the pot and simmer down until saucy and delicious. As I'm sure you can tell, this will be more than enough to make buns aplenty, but I assure you that this Asado is good enough to eat on its own as a wonderful entree! I suggest having it with some coconut rice or in some tortillas with lime juice. This is a savory delight, so please have something deliciously tangy with it, such as pickled vegetables. 

To make the siopao filling, take the Asado that's now cooled from last night and sautee it with a little oil, the carrot, and scallion. Add the flour, and cook for one minute to get rid of that raw flour taste. Add the remaining ingredients and cook down until it has a thick consistency that is still saucy. Remove from the pan and let cool to at least room temperature.

To make the bun dough, simply combine the yeast, half the sugar, flour, and water in the bowl of a standing mixer and stir until combined. Let sit for 10 minutes before adding the remaining sugar and lard and turning the machine on to mix for another 10 minutes. Turn out into a lightly oiled container and allow to proof for 1 1/2 hours or until the mixture has doubled in size. When it has, turn it out onto a floured surface and punch it out and roll it out until it's about an inch in thickness. Spread the mixture of the baking powder and water over, and fold the dough over to encapsulate it. Roll out, then fold again, and knead by hand until it's quite satiny in feeling. This shouldn't take more than ten or eleven turns. Pop it back into your oiled container and let it sit for another 30-40 minutes.

Take your dough and roll it into a log. Cut it in half, and then cut each half into thirds, leaving you with six lumps of dough to make your bao. Cover the lumps with a clean tea towel and work each lump of dough with a rolling pin, one at a time. I could tell you how to roll yours, but I am frankly so bad at it that I think it's best if I leave you with a video on how this awesome person does theirs.





I always try to pleat mine, but sometimes my pleats don't work out, or I accidentally roll out my dough too thin on the bottom. That's okay! Just flip the bao over and steam them upside-down. No matter how you fill and seal your siopao, it's okay - it's going to taste good, so don't put too much pressure on yourself if you mess up one or two. Either way, fill and fold all six of your buns with that delicious filling you've made, and let them rest on the counter while you get your steamer ready, about 20 minutes.

My steamer is a little worse for wear since I've had it for 10+ years!

A note on steamers: If you have a metal steamer, they will do just fine in the dishwasher. If you have a bamboo steamer, like me, you should never ever put them in the dishwasher. Wash them by hand with soap and hot water, and then treat with a little oil each time you use them. Respect and care for your tools and they will repay you tenfold. Please keep in mind that a wok is usually what's used to make a steamer work, so make sure you have one of those as well. I think a good steamer is an essential thing in a person's kitchen, so you might want to make an investment in your future healthier self and get one. You can buy them online, of course, but it's probably safer and cheaper to just head on over to the local Asian store in your town and pick one up. I assure you they've been wearing masks and gloves since far before this Covid19 nonsense all happened, and I personally feel better shopping there versus the American grocery stores near me, but that's another blog post.

I steam mine with a bamboo steamer that I purchased at the local Asian grocery store. Always make sure that you oil your steamers with canola or sesame oil before you begin, and line your baskets with either paper or cabbage leaves. My cabbage isn't big enough, yet, but I have a lot of spinach in my victory garden, so I used that. (What's a victory garden? Find out here!)

Steam your siopao in the wok steamer for 8-10 minutes, and for the love of all that is holy: do not open the lid for anything. You're going to want a nice, steady simmer to keep that steam going. As long as the water level is good, you're in the clear!

These siopaos are delicious afternoon snacks, a great lunch, or just a delicious dinner. My husband and I ate all six of these together, and that filled us up for the rest of the night! You can make siopao with things other than Asado filling, using the bun dough to help stretch any saucy leftovers you might have. I hope you enjoy them, and please feel free to bug me with any questions you might have along the way!

Happy cooking and happy eating!