/ck/ - Food & Cooking

With my mouth mostly.

>>12187095
>mostly

>>12187108
sometimes you can use your hands to put it in there

>>12187108
I also stick it up my butt and rub the sauce in my peehole uwu

Char Sui Bao

I like the baked version

>>12187129
Xan I have recipe? How do I make bread? How do I make bread with things in it?

>>12187089
>Sui
>File: Char Sui.jpg
>>12187127
>Sui

>>12187175

You make a yeast dough similar to a pizza dough and you roll out small circles and put a big scoop of filling and then wrap them up and let them rise one last time.

I make Pork Kimchi buns. This is Korean recipe I make.

https://www.youtube.com/watch?v=DBPUnJSp-wM

https://www.maangchi.com/recipe/kimchi-ppang
But Char Sui Bao are Cantonese cuisine. Same Idea you make a dough and fill it with BBQ pork usually it has sauce and onions in the Bao.

>>12187209
Thanks. I've never made bread/dough though. So I can find any recipe for pizza like dough? How do you get that nice sheen? So many questions.

>>12187089
The problem most people run into is not being able to even find char sui in the first place, or at least good char sui and not that shitty overcooked chinese bbq pork that's been sitting in a heating tray full of oily juices but still requires an extra $1 surcharge when you pick it.

https://www.epicurious.com/recipes/member/views/momofuku-steamed-buns-50165535

these are pretty damn good. You'll need a big bamboo steamer and a pot it can sit on, but you don't need a stand mixer, a food processor or brute strength will work too.

with quick pickles & hoisin sauce in bao is pretty amazing
Easier than making actual char siu bao with the filling inside

I strongly disagree with the baked bao anon

>>12187209
>Sui
>>12187244
>find char sui
>good char sui
>>12187244
>>File: Char-Siu

>>12187234
Disregard, I assumed it was links for just the filling. Thank you many times!!

>>12187244
it's really not hard to make, you just need a few cubes of this stuff crushed up with a bit of juice, five spice, hoisin sauce and soy sauce (maybe + minced garlic, vinegar, chilli, etc etc but thats all you need)
mix in a ziplock bag (so you can get it touching all the meat), add some chops you cut off a pork shoulder or a pork loin, leave it a few days in the fridge, then grill or roast it, and baste it in a soy sauce & honey mix.

>>12187269
and it's very easy meat to time
you aim for just well done, but loin is still good a little pink medium, so do it under, only takes like 15 mins on a hot grill

and shoulder is good if you do it over because it has a lot of fat in it, so if you go over, that's not a problem either. Hell you can make pulled pork with shoulder.

and either if you went under is fine as you use char siu in other cooked dishes often so just do that if you're worried.

>>12187277
>Not cooking pork all the way through
What, do you cook chicken to a perfect medium rare as well?

>>12187310
not medium rare anon, medium.
perfectly safe for pork in civilised countries
and pork loin is best when it is a little pink in the middle
not uncooked though, tender, not chewy

although i generally do just do char siu well done because that's traditional, it's better to go under, than over.
A few mins past well done and loin is ruined, because the meat is so lean.

>>12187269
People always talk about Chinese food like it's some kind of secret alchemy shit, but if you literally pick up some laoganma and red bean curd you can probably make some pretty authentic tasting shit with just the stuff you already have in your pantry if you cook at all.

>>12187346
yeah lol
well you do need the five spice too
but you basically can't fuck up a marinade

I don't think 'authentic' is even a good aim.

>>12187357
I only meant "authentic" to mean "tastes like at the place where they speak Chinese in the kitchen". Those two things are kind of magical ingredients the first time you cook with them. Also, everyone has 5 spice in their spice cabinet.

>>12187346
>>12187357
>>12187345
Add liquid hickory smoke to make it even better.

>>12187346
They only say this because when people try to do Chinese food they try to follow recipes meant for restaurant stovetops and deep round-bottom woks and then don't understand why it doesn't come out right when they use their generalized home equipment to cook it.
Now people have long since adapted Chinese cooking to the standard western shit we're used to cooking with but then the food tastes quite different because by then it's like passing off an oven roast for being deep fried.

>>12187369
hmm ok yeah

>>12187089
if you have sliced char siu, and you want it hot (and you're not gonna put it in another dish like fried rice), and i would advise just eating it cold, that's what chinese people do, anyway, if you want it hot, and this goes for peking duck or other chinese bbq meats too

put it on a plate in a bamboo steamer
that method will dry it out the least

Bao are so Kowaii

Have a rice bowl with some bok choy

in a bun

>>12187129
Steamed is the superior option

>>12187622

>>12187599
I prefer gai lan if I'm eating at home, but pretty much this.

>>12187720
i just get whatever leafy green looks freshest and cheapest at my local chink place, which changes.
choy sum and water spinach too, there's a few others i don't know the names of as well

>>12187720
>gai lan

>>12187089
叉 烧 炒 蛋

>>12187782
>>12187786
Nice cuts of meat, but would be better if they approached the char of >>12187776
The Maxims one does look really succulent and tasty though

>>12187112
>sometimes you can use your hands to put it in there

I unhinge my jaw to swallow the entire slab whole. Quite paradoxically, chewing is for suckers.