Tag Archives: Roast

Char Siew Bao – Pork Roast Steamed Buns Recipe

One of Asian grocery stores that I frequent is Marina, and they always give out food coupon for your purchase, which can be used in exchange for take out items in the nearby food stall and I usually ends up with either char siew or siew yuk. Most of the times, we eat those as is with steamed white rice, or as the main protein in fried rice, fried noodles, fried rice noodles, etc. Once in a while, when I feel especially crafty, I turn the char siew into char siew bao (pork roast steamed buns).

How to Wrap Char Siew Bao: flatten dough to 4″ diameter circle, top with 1.5 tablespoon (1 medium ice cream scoop) char siew filling, then gather the edges and make pleats to close the seam.

Char siew bao filling can be made with as little as 250 gram of char siew and most of the time I get more than enough to turn my free char siew into char siew bao filling. First, dice char siew into tiny cubes (1/8″), then dice 200 gram of onion also into cubes (1/8″), cook these with some oyster sauce, soy sauce, sugar, sesame oil, and then add corn starch slurry to create a thick sauce. Done! Easy right?

Char Siew Bao - Pork Roast Steamed Buns. How they look prior to steaming.

Char Siew Bao – Pork Roast Steamed Buns. How they look prior to steaming.

While the filling is chilling in the fridge. Let’s make the skin. In my experience, there are two kinds of bao skin, the one that is more often sold by mom-and-pop/street hawker variety, and the one sold in dim sum. The skin recipe for the former one usually uses all purpose flour, but the later one usually uses Hong Kong bao flour. Hong Kong bao flour has much lower protein (gluten) content, very similar to cake flour, so the result is so much more fluffier. If you cannot get a hold of bao flour, you can easily substitute with cake flour. The second important ingredient is wheat starch (or tang mien), and I must stress that wheat starch is not wheat flour, please don’t use it. Most Asian grocery stores will carry wheat starch, and if not, you can always get wheat starch online from Amazon. Other than bao flour (which again can be substituted with cake flour) and wheat starch, the rest of the ingredients should be easily available from any decent supermarket.

Char Siew Bao - Pork Roast Steamed Buns

Char Siew Bao – Pork Roast Steamed Buns

As in any making any kind of bread, I start by mixing some warm water with my active dry yeast and sugar and let the solution sit awhile until foamy (about 15-20 minutes). Then, I sieve together all the flour (bao/cake flour, wheat starch), and sugar into a mixing bowl. Make a well, then pour the foamy yeast solution, along with oil and vinegar. Next is knead, knead, knead, for about 15-20 minutes, until the dough is non-sticky, smooth, soft, and elastic. Cover the mixing bowl (with the dough inside) with a wet kitchen towel/saran wrap, and let it proof until the volume is doubled, about 1 hour in a warm kitchen. Once the dough has finished proofing, mix 10 gram baking powder with 10 gram water, and sprinkle this on the dough, and knead the dough again until the baking powder solution is incorporated into the dough. Divide the dough into 16 portions. Next step, shaping the buns.

Char Siew Bao - Pork Roast Steamed Buns

Char Siew Bao – Pork Roast Steamed Buns

Take a piece of dough, flatten into 4″ circle with a rolling pin, place 1 medium ice cream scoop (1.5 tablespoon) of char siew filling on the dough, then gather the edges and make pleats (like this). And if it is too much to make pleats, you cannot go wrong with simple round buns 🙂 I use medium size ice cream scoop to portion my filling, and it is the perfect amount for 16 buns. Once they are done, simply steam for 12 minutes, then rest for 2 minutes in the hot steamer, then open the steamer and remove from steamer. Enjoy!

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Buttermilk Roast Chicken Recipe | Daily Cooking Quest

Sometimes the best meal is the simplest. Take this buttermilk roast chicken for example, they taste amazingly good, and all you need to recreate this at home are the commonest of pantry ingredients.

Other than buttermilk, you only need salt, pepper, sugar, chili powder (or paprika powder), and garlic.

This dish is one of the very first view dishes that I mastered back in college, simply because it’s so dirt cheap. I just needed to buy those family pack size chicken thigh, then picked up some buttermilk (more often than not, I picked up milk and yoghurt), and I’d be set for one week!

Buttermilk Roast Chicken

Buttermilk and some substitutions

Since buttermilk is even listed in the title, I highly suggest getting some. But if you really must substitute, here are my two workarounds.

If you only have milk and lemon/white vinegar at home, you can add 1 tablespoon lemon juice/white vinegar to (1 cup – 1 tablespoon) of milk to substitute for 1 cup of buttermilk.

If you have milk and yoghurt, you can mix 1/2 cup milk plus 1/2 cup yoghurt to substitute for 1 cup of buttermilk.

Buttermilk Roast Chicken

Buttermilk Roast Chicken

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Spicy Lemongrass Roast Chicken Recipe

Spicy lemongrass roast chicken. These roast chicken are very flavorful, and cooked in a cast-iron skillet from stove top to oven. Super easy and you will want to make them again and again and again.

Spicy Lemongrass Roast Chicken

What’s in the marinade?

Let me start listing the ingredients for the marinating sauce. You need chilies (I use 2 bird eyes, you can use any red chilies of your choice), garlic, shallot (or onion), lemongrass, and kaffir lime leaves (or lime zest).

You will also need oil, sugar, fish sauce, and oyster sauce.

Simply blitz away everything in a food processor, then mix this with skin-on bone-in chicken thighs.

The minimum marinating time is 2 hours, but if you have the time, please leave it overnight for maximum flavors.

Spicy Lemongrass Roast Chicken

Spicy Lemongrass Roast Chicken

Oven proof skillet or pan

You will need a skillet or pan that can move from stove top to oven, and I highly prefer using a cast-iron skillet for job like this.

It is best if you can choose a pan that the chicken can fit quite comfortably, not too snug, and not too loose. A 10.25″ cast-iron pan is the best size for 4 chicken thighs.

Spicy Lemongrass Roast Chicken

Spicy Lemongrass Roast Chicken

Sear first, then into the oven

Cooking these chicken cannot be easier. Start by preheating your oven to 350 Fahrenheit (180 Celsius).

Once the oven is hot, heat 2 tablespoon of oil over medium high heat in a cast-iron skillet and place the chicken thighs skin-side down and sear for 5 minutes.

Turn off the stove, flip the chicken, then add all the remaining marinating sauce.

Bake (roast) in oven for 25 minutes, or just until the chicken is cooked.

Spicy Lemongrass Roast Chicken

Spicy Lemongrass Roast Chicken

Serving the roast chicken

Remove roast chicken from oven, tilt the pan so you can spoon sauce over the chicken.

Transfer to serving plate, garnish with thinly sliced scallions (and more chilies if you want).

I usually serve these roast chicken with steamed white rice.

Spicy Lemongrass Roast Chicken

Spicy Lemongrass Roast Chicken

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Sambal Goreng Kentang – Roast Potatoes in Spicy Chili Sauce Recipe

Using my homemade sambal goreng (fried chili paste), I can prepare this lovely and delicious sambal goreng kentang, roast potatoes in spicy chili sauce, with nothing but salt, pepper, olive oil, and sambal goreng. Once you give these spicy roast potatoes a try, I am sure you will want to make this all the time. They are so good and super addictive.

Ingredients to prepare sambal goreng kentang (roast potatoes in spicy chili sauce): homemade sambal goreng (fried chili paste), potatoes, olive oil, salt, and pepper.

What do I need to prepare Indonesian sambal goreng kentang?

First, you will need to prepare a batch of homemade sambal goreng using my previous post. Then, you will need to roast a batch of potatoes using super simple ingredients:

  • potatoes, I use russet, but any potatoes suitable for baking is okay
  • olive oil
  • salt
  • pepper

How do I roast potatoes?

  1. Peel the potatoes. I peel my potatoes, but you can roast potatoes with skin on too if you wish. It will actually look more rustic that way. 🙂
  2. Season the potatoes. Add olive oil, salt, and pepper. Cut potatoes into cubes/wedges, about 2″, and gently toss with olive oil, salt, and pepper.
  3. Arrange the potatoes. Transfer potatoes to a baking sheet, for 500 gram (1 lb.), a quarter sheet is enough. If you do a double batch and prepare 1 kilogram (2 lb.), a half-sheet pan is better.
  4. Roast the potatoes. Roast potatoes in a preheated oven of 200 Celsius (400 Fahrenheit) for about 45 minutes to 1 hour. I turn the potatoes about 2 times during roasting so they are evenly roasted.

I don’t have an oven, can I still make this dish?

Yes, you can. Most Indonesians actually prepare the potatoes by deep-frying instead of roasting. So if you are not averse to deep-frying, simply heat a pot of hot oil in a pot and deep fry potato cubes/wedges until golden brown and set aside. You should also be able to fry potatoes in an air-fryer too if you own one.

Top: Toss potatoes in olive oil, salt, and pepper. Bottom: roasted potatoes.

Top: Toss potatoes in olive oil, salt, and pepper. Bottom: roasted potatoes.

How do I cook sambal goreng kentang?

Once we have a batch of roasted/deep-fried/air-fried potatoes, we are ready to make our sambal goreng kentang. For 500 gram (1 lb.) of potatoes, do the following:

  1. Heat 1/4 cup (4 tablespoons) of homemade sambal goreng in a wok/frying pan until bubbles.
  2. Add roasted/fried potatoes into the wok/pan, gently toss until evenly coated. Turn off the heat, transfer to a serving platter, and serve immediately.

Super easy and simple, right? If you wish, you can garnish the sambal goreng kentang with some thin slivers of kaffir lime leaves too. The fresh green leaves add a wonderful pop of color to the orange/red of the spicy potatoes.

Easy Indonesian sambal goreng kentang from simple oven roasted potatoes toss with homemade sambal goreng.

Easy Indonesian sambal goreng kentang from simple oven roasted potatoes toss with homemade sambal goreng.

What other dishes can I make with the handy sambal goreng?

If you love these spicy roast potatoes, you may want to use the same homemade sambal goreng to prepare these dishes:

And feel free to experiment making your own sambal goreng dishes too. Just remember that you will need 1/4 cup of homemade sambal goreng for every 500 gram (1 lb.) of your choice protein/vegetables.

A simple and delicious roast potatoes in spicy chili sauce using homemade sambal goreng (fried chili paste).

A simple and delicious roast potatoes in spicy chili sauce using homemade sambal goreng (fried chili paste).

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Char Siu – Chinese Glazed Roast Pork Recipe

Char Siu – Chinese Glazed Roast Pork.

My parents’ house in Jakarta is only three doors away from a superb family restaurant selling char siu – Chinese glazed roast pork and siu yuk – Chinese crispy skin roast pork. Whenever I have the chance to visit my parents, I always make sure to drop by and buy loads!

But I can only fly home so many times, and thus, must find a reliable recipe to reproduce my favorite food. This is, by far, my favorite recipe for char siu. I will be the first to admit that my neighbor’s version is still better, but for a homemade version, this is the best I can manage for now. 😀

Ingredients for char siu marinade: brown sugar, honey, hoisin sauce, soy sauce, five-spice powder, oil, preserved bean curd, Shaoxing wine, and rose water.

Ingredients for char siu marinade: brown sugar, honey, hoisin sauce, soy sauce, five-spice powder, oil, preserved bean curd, Shaoxing wine, and rose water.

Char Siu Marinade

The first step in making char siu is preparing the marinade, and these are what I use:

If you cannot find all the listed ingredients, my suggestion is to omit rose water and preserved bean curd and try to keep everything else intact.

Arrange marinated pork on a wire rack over a baking sheet lined with aluminum foil.

Arrange marinated pork on a wire rack over a baking sheet lined with aluminum foil.

Choosing the right pork cuts for char siu

The pork cut used by most Chinese restaurants for making char siu is the neck part. The neck cut is not easy to find unless you buy it from an Asian/Chinese market, and I often use other pork cuts too.

I have tried this with pork shoulder, pork sirloin, and pork tenderloin. All cuts produce a very acceptable result, and nobody has yet to point out something is wrong when I use one pork cut over the other.

Regardless of the cut you use, be sure to marinate for at least 24 hours and up to 48 hours. Even if you don’t have much time, please marinate for a minimum of 8 hours.

Boil the marinade and honey into a thick sauce. Use the sauce to baste the pork during roasting.

Boil the marinade and honey into a thick sauce. Use the sauce to baste the pork during roasting.

How to roast char siu in an oven

1. Roast the pork

Preheat oven to 160 Celsius (320 Fahrenheit). Line a baking sheet with aluminum foil, and place a wire rack on top. Arrange pork over a wire rack and roast (bake) for 30 minutes.

TIPS: I find that elevating the pork with a rack helps to get a better color overall because the meat doesn’t lay flat directly on the baking sheet. The final taste and texture are pretty similar whether you use a wire rack or not, so don’t worry too much if you can’t prepare this exact setup.

2. Prepare basting sauce

Meanwhile, prepare the basting sauce. Pour the remaining marinade into a small saucepot along with the two tablespoons of honey. Cook over medium heat until boiling, then cook further until syrup consistency, about 2-3 minutes more. Remove from heat.

3. Baste the pork

Remove the pork from the oven, baste with basting sauce, flip to the other side, and baste again. Roast again for another 30 minutes.

Remove the pork from the oven for the second time, baste with sauce, flip, and baste. This time roast for 20 minutes, and you may want to tent with a foil if it starts to char too quickly.

Finally, remove the pork from the oven, baste the surface, and return it to the oven for a final 10 minutes roast. It should be caramelized nicely and glazed with sticky sauce.

Char siu just out from the oven, with a thick glossy glaze coating the pork.

Char siu just out from the oven, with a thick glossy glaze coating the pork.

Serving suggestion and storing leftovers

Once you take the roast pork out from the oven, let it rest for 15 minutes to settle the juices. Then, cut into thin bite-size slices for serving.

Char siu goes perfectly with rice or as noodle toppings. If you have any leftovers, you can use it as bread filling and make some delicious char siu milk bread or char siu steamed buns.

If you make too much char siu, you can store any leftovers in the fridge for up to 5 days. Alternatively, you can freeze char siu for up to 3 months!

Rest the char siu for 15 minutes, then cut into bite-size slices to serve.

Rest the char siu for 15 minutes, then cut into bite-size slices to serve.

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