Bao Down

baodownlede
Gua Bao
is a Taiwanese street food, comprised of a steamed bun, braised meat, and other fillings. I was first introduced to these teeny-tiny bites of delight while I worked for a food truck in San Francisco. Every weekend our truck met with other food trucks at Fort Mason hosted by Off the Grid, a Bay Area-based food and music event planner of sorts, bringing together only the best local food trucks at different venues weekly throughout the Bay. Off the Grid events were super fun to work because we were always busy and we got to meet some really awesome and talented people in the food truck community. One of my favorite trucks that I became a huge fan of was Chairman Bao, food truck that specialized in gua bao. A light and fluffy steamed bun with a tender, crisp slice of pork belly, with a nicely pickled crunch of daikon. So many excellent flavors all in one bite. You can’t help but want more.

This week I put my own spin on gua bao with braised pork belly, sweet pickled papaya and spicy pickled cucumbers.

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FOR THE BUNS
Recipe slightly adapted from Food52
Yields 16

INGREDIENTS
1 Tablespoon active dry yeast
1 cup water, room temperature
2 1/8 cups flour
3 Tablespoons granulated sugar
1 1/2 Tablespoon nonfat dry milk powder
1/2 Tablespoon Kosher salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup reserved pork fat, room temperature (you can use bacon or pork belly fat)

METHOD
Set up a stand mixer with a dough hook. Place the yeast and water together and mix just to incorporate to activate the yeast. Let it sit for 10 minutes. Then add in the flour, sugar, milk powder, Kosher salt, baking powder, baking soda and fat and mix on low for about 10 minutes. After the mixing cycle, your dough should be gathered into a ball. Place the dough ball in a lightly oiled medium-sized bowl, wrapped in plastic wrap. Keep the bowl in a warm area of your kitchen and allow the dough to rest for about 1 hour to 1 hour and 30 minutes, or until the dough has doubled in size.

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Once the dough has rested and risen, transfer it onto a lightly floured work surface. Use a sharp knife to divide the ball in 2 equal-sized pieces.

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Then divide each half into 4 equal-sized pieces, making 8.

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Roll each piece into mini logs, then cut each log in half, making 16 pieces total.

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Each piece should weigh about 25 grams each and be about the size of a Ping-Pong ball. Then roll each piece into a ball and place on a baking sheet. Loosely wrap the sheet tray with plastic wrap and allow to rise for a half-hour.

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After the buns have rested, use a rolling pin to roll each ball into a 4-inch-long oval. Brush each bun lightly with oil, and lay a chopstick horizontally across the center of the oval and fold it over onto itself to form a bun. Gently pull out the chopstick, leaving the bun folded, and place it onto a sheet tray, allow all the rolled out buns to rest for another 45 minutes.

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Set up a steamer on top of your stove. Steam your buns in batches so the steamer isn’t overcrowded, and steam them for about 8 to 10 minutes. Quickly remove each bun and place on a sheet tray to cool.

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The steamed buns can be used immediately or kept frozen in Zip-Lock bags for up to 2 months. Reheat the frozen buns on a stove top steamer for about 3 minutes, or until soft and warmed all the way through.

FOR THE FILLING
Recipe slightly adapted from Serious Eats
Serves 4-8

INGREDIENTS
1/2 pound slab skin-on pork belly
1 Tablespoon olive oil
1 clove garlic, minced
1 stub ginger, peeled and minced
3 each star anise
2 each Thai chili
2 Tablespoons brown sugar
1/4 cup Asian rice wine
1/2 teaspoon Chinese 5 Spice
1/2 cup dark soy sauce
1/4 cup light soy sauce
3 cups water

METHOD
Heat a nonstick or cast-iron skillet on medium-high. Once hot, place the pork belly into the pan and allow to sear for 5 minutes (or until light golden brown) before turning the belly onto the other side. Allow to sear for another 5 minutes, flipping the belly till all sides are seared nicely.

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Remove the belly and place onto a plate. Lower the heat to medium, then add the oil, garlic, ginger, and chilis. Toss for 2 minutes. Then add the star anise and brown sugar. Stir for a minute then deglaze with the wine. Stir till the sugar is melted.

Add the rest of the ingredients and stir thoroughly. Return the belly to the pan and turn down the heat to low. Carefully cover the pan with a lid or aluminum foil. Allow to braise for at least 1 hour. Check the belly for tenderness after 1 hour. Cook till fork tender.

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FOR THE PICKLES

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Spicy Pickled Cucumbers
Yields 1 cup

INGREDIENTS
1 large English cucumber, thinly sliced
1 1/2 cups rice wine vinegar
1/3 cup sugar
1 Thai chili, julienned
1 Tablespoon Kosher salt
2 teaspoons red pepper flakes
2 teaspoons black sesame seeds

METHOD
Heat the vinegar, sugar, chili, salt, pepper flake and sesame seeds in a small pan till boiling. Place the sliced cucumbers in a Mason jar or deli cup, then pour the boiling brine into the jar then cover. Allow to sit in room temperature for an hour, then keep in the refrigerator.

Sweet Pickled Papaya
Yields 2 cups

INGREDIENTS
1 small green papaya, cored and thinly sliced
1/2 cup rice wine vinegar
1/2 cup granulated sugar
1/2 cup water
1 teaspoon Kosher salt

METHOD
Bring the vinegar, sugar, water and salt to a boil until the sugar is dissolved. Pour the brine into a Mason jar or deli cup with the papaya. Cover tightly and allow to sit in room temperature for 1 hour. Then keep in the refrigerator.

Pickles can be used once cooled, and stored in the refrigerator for up to 3 weeks.

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TO ASSEMBLE
16 steamed buns
braised pork belly, sliced into 16 pieces
hoisin sauce
spicy pickled cucumbers
sweet pickled papaya
1/4 cup cilantro leaves

METHOD
Place a slice of the pork belly into the bun, smear a little hoisin sauce on the pork. Put 3-6 cucumber slices and about 3 tablespoons of papaya on top of the pork. Sprinkle with cilantro leaves. Enjoy!

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Bidi Bidi Bánh Bánh

lede

I first discovered Bánh mì sandwiches in Little Saigon–an area in the city of Westminster, California, where a large population of Vietnamese Americans live. The Asian Garden Mall, “Phước Lộc Thọ”, had several Vietnamese-owned restaurants, clothing, jewelry, electronic, and beauty shops. My family would go there often when I was a kid because my mom enjoyed shopping there, and the mall was only a 30-minute drive from where we lived.

Bánh mì translates to “bread.” The French-style baguette was introduced to the cuisine during the French colonization in Indochina in the late-1850s early-1860s. The sandwich is traditionally made with pork liver pâté (also from the French), cold cuts, pickled carrot and daikon, cilantro, and mayonnaise.

For this recipe, I decided to go with a throwback recipe from Bon Appetit from 5 years ago. I loved the recipe then and I love it even more now. With a few tweaks and the addition of crispy shallots and a homemade French baguette recipe, this is definitely one of my favorite sandwiches. This sandwich is so good it makes my heart beat like Bidi Bidi Bánh Bánh.

artsy

Pork Meatball Bánh Mì Sandwich
Recipe adapted from Bon Appetit
Yields 4 sandwiches

INGREDIENTS
For the spicy mayonnaise
2/3 cup mayonnaise
2 1/2 tablespoons hot chili sauce (I used Sriracha)

For the Pickled Carrot
2 cups coarsely grated carrots
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 teaspoon coarse kosher salt
1 tablespoon Asian sesame oil

For the Pork Meatballs
1 large shallot, minced and sautéed in oil till translucent
1 pound ground pork
1/8 cup basil, picked and finely chopped
1/8 cup cilantro, picked and finely chopped
4 garlic cloves, minced
1 tablespoon fish sauce (such as Nam Pla or Nuoc Nam)
2 tablespoons hot chili sauce (I used Sriracha)
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt
oil for frying

For the Sandwiches
4 each French baguettes (recipe here)
1 each jalapeño chile, sliced thinly
1/2 cup cilantro, picked
1 large shallot, peeled and thinly sliced into rounds
oil for frying

METHOD
To make the Spicy Mayo, stir all of the ingredients in a small bowl. Season with salt. This can be made a day ahead. (Cover and chill.)

To make the Pickled Carrots, mix together the first 5 ingredients in medium bowl. Let stand at room temperature for about an hour, mixing occasionally.

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To make the Pork Meatballs, stir all of the ingredients together in a large bowl. Form the mixture into scant tablespoonful balls, rolling the mixture into 1 1/2-inch meatballs. You should have 12 meatballs. Arrange them onto a baking sheet. This can also be made a day ahead. (Cover and chill.)

Preheat your oven to 300°F. Heat oil in a large skillet over medium-high heat. Add in half of the meatballs. Sauté until browned and cooked through, turning the meatballs to evenly sear all sides lowering heat if they begin to brown too quickly, about 15 minutes. Transfer the meatballs to another rimmed sheet tray. Place into the oven. Repeat searing and baking with the remaining meatballs.

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In a small sauce pot, add 1/4 cup of oil. Place the sliced shallot rings into the pan. Turn on the heat to medium and wait for the oil to heat. (Allowing the shallot rings to fry in cold oil makes it easier to control the heat and to avoid burning them.) Once the oil begins to heat up, toss the shallot rings until a light golden brown. Transfer rings to a paper towel-lined plate.

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Cut each baguette horizontally in half. Spread spicy mayo over each bread halve.

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Place 3 each meatballs onto the bottom halve side per sandwich.

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Arrange the jalapeños one one side, then adding the (drained) and pickled carrot, crispy shallots, and cilantro. Gently place the top on baguette tops. Repeat with all sandwiches.

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Roll Out!

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This is a great beginner’s recipe for making bread. I haven’t made baguettes since my Breads and Pastries class in culinary school, so this was a great refresher course. I made this bread specifically for this recipe. 

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Vietnamese-style French Baguette
Recipe adapted from Vietnam Online
Yields 4 small baguettes

INGREDIENTS
4 cups all-purpose or bread flour
1 1/2 cups lukewarm water
2 Tablespoons granulated sugar
2 Tablespoons and 2 teaspoons melted butter
2 teaspoons salt
2 teaspoons instant yeast
2 Tablespoons softened butter
extra flour for coating

METHOD
Dissolve the sugar and 3/4 cup of the lukewarm water, add the yeast and dissolve.

In a large bowl, mix together the flour, melted butter and salt. Add the sugar water yeast mixture and beat slowly with an electric mixer. Add the rest of the lukewarm water gradually if the mixture is still dry. Beat and mix well until the dough has a smooth surface.

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Butter a large bowl and place the dough there, cover with a damp towel and allow to sit for about an hour or until the dough doubles in size. Once doubled, beat the dough slightly and knead well. Divide the dough into 4 equal-sized portions. Slightly deflate the dough to even out the flour and roll back into mini baguettes.

Place the rolls onto a sheet tray. Preheat the oven to 212°F. Allow the rolls to proof in the oven for 30 minutes, turning off the heat after 10 minutes. (You can spray a little water onto the rolls to give the bread some moisture.)

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After proofing, the rolls should be doubled in size. Remove from the oven and preheat the temperature to 375°F. Using a sharp razor, make a vertical slash onto the top of each roll. Smooth a tiny bit of water on the surface of the bread and dust with flour. Use the leftover butter to fill in each slash.

Bake the rolls for about 15-20 minutes until the bread turn light yellow and toothpicks come out clean. Remove and set aside to slightly cool.

We Belong Together

maltedlead

These ice cream sandwiches are unreal. Instead of going on and on about how crazy delicious they are, I’ll just get on with it and let the photos do the talking.

INGREDIENTS
Malted Chocolate Chip Ice Cream (recipe here)
Whopper Cookies (recipe here)

ASSEMBLY
Scoop your Malted Chocolate Chip Ice Cream into nice rounds and place on a plate or small tray and into the freezer. You want your scoops to be as frozen as possible to avoid a messy assembly later on.

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Once the scoops are fully frozen (for at least an hour), have your Whopper cookies paired up and placed with the flat side facing you on a cutting board or platter.

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With a pallet knife or small spatula, place the scoop of ice cream onto one of the cookies and top with its matching cookie. Lightly press onto the top cookie, making sure the ice cream scoop is now flattened and evenly distributed onto the surface of the cookies.

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Allow to freeze for another hour to solidify before consumption. I wrapped the sandwiches in parchment paper and ribbon to avoid a messy situation! (But it’s gonna get messy, anyway. And that’s OK!)

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