Brown Sugar Mantou (Steamed Buns) - 黑糖饅頭

Brown Sugar Mantou (黑糖饅頭) are soft, fluffy Chinese steamed buns made with a dough that incorporates brown sugar, giving them a subtle caramel-like sweetness. They are light and airy, with a slightly rich flavor compared to traditional plain mantou, making them a perfect treat or breakfast option.

Ingredients (8 Buns)

- 240g cake flour

- 20g brown sugar

- 4g instant dry yeast

- 120g water

- 30g brown sugar (for filling)

Instructions

1. Prepare the Dough:

   - In a bowl, combine all the ingredients using a spoon or spatula.

   - Knead the dough for 10-12 minutes until smooth, making sure to remove as many air bubbles as possible.

   - Cover with a napkin and let it rest for 1 to 1.5 hours.

2. Shape the Buns:

   - After the dough has rested, deflate it.

   - Knead it briefly, then roll it into a rectangular shape.

   - Sprinkle the brown sugar evenly over the dough.

   - Roll the dough into a log shape.

   - Divide the log into 8 equal portions.

   - Place the buns on a piece of parchment paper.

   - Let the buns rest for 30 minutes.

3. Steaming:

   - Prepare a pot of water for steaming and bring it to a rolling boil.

   - Place the buns in the steamer and steam over high heat for 12 minutes.

   - Remove from the steamer and serve warm.

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Taiwanese Braised Foods - Luwei 滷味

Luwei (滷味) is a popular Taiwanese street food made by braising various ingredients in a flavorful broth (called lu shui 滷水) that's rich with soy sauce, spices, and herbs. The ingredients are simmered until they absorb the flavors of the broth, making them savory and aromatic. You can find Luwei stalls in night markets across Taiwan, where customers choose their preferred ingredients, and the vendor braises them to order.

Ingredients

For Braising:

- 10 slices ginger

- 2-3 bay leaves

- 5-6 garlic cloves 

- 1 tbsp Sichuan peppercorns  

- 1tsp five spice powder 

- 120 ml light soy sauce

- 60 g brown sugar  

- 1.5 l water

Others:

- 450 g white daikon radish, peeled and cut into 1½-inch thick half-moon pieces

- 300g dougan 

- 300g mixie 

- 200g seaweed 

- 200g tofu 

- 300g tempura 

Instructions 

1. In a pot large enough to accommodate your ingredients, combine all the braising ingredients. Make sure the pot has enough room for both the ingredients and sufficient water later on.

2. Stir the mixture until the sugar is fully dissolved, ensuring a smooth, well-blended base for braising.

3. Add the main ingredients (such as radish, dougan, etc.) to the pot. 

4. Pour in enough water to completely submerge them, ensuring even cooking and flavor absorption.

5. Bring the pot to a gentle boil, then reduce the heat to low. Cover the pot and let the ingredients simmer for at least 1 hour, allowing the flavors to meld. You may adjust the cooking time and seasonings.

5. After cooking, carefully remove the ingredients from the braising liquid. Let them rest briefly before slicing. Once sliced, arrange them on a plate and serve while warm, optionally drizzling some sauce over the top for added flavor.

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Pork-Filled Pan-Fried Buns

Simple pan-fried buns made with yeast-leavened dough are crispy on the outside and juicy on the inside. You can fill them with anything you like; mine were filled with pork mince. The perfect balance of crispy crust and tender filling makes them a delicious and versatile snack.

Ingredients:

Buns:

- 270 g bread flour

- 5g instant yeast or active dry yeast

- ½ tsp salt

- 1 tbsp sugar

- 15 g oil

- 170 ml warm water

Filling:

- 320 g ground pork (with some fat)

- 1 tsp ground white pepper, black pepper, sichuan pepper 

- 1 tsp sugar

- 2 tbsp soy sauce 

- 1 tsp cornstarch

- 80 g green onion (about 7 large stalks), finely chopped

Instructions:

1. Prepare the Filling:

- In a large mixing bowl, combine all the filling ingredients.

- Cover the bowl and refrigerate until ready to use.

2. Prepare the Dough:

  - In a mixing bowl, whisk together the flour, sugar, salt, and yeast.

  - Add oil and warm water.

  - Use a stand mixer with the dough hook attachment to knead the dough until smooth and not sticky or knead by hand.

- Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.

3. Wrapping

- Divide the filling into 8 equal portions.

- Flatten the risen dough to remove air and divide it into six equal pieces. Work with one piece at a time, keeping the rest covered.

- Roll each piece into a round circle.

- Place one portion of filling in the center of the dough circle.

- Gather the edges of the dough to pinch and seal. Repeat with remaining dough and filling.

- Flatten each bun with your hands.

- Place the wrapped buns seam side down on a plate lined with parchment paper.

4. Frying

- Place the buns seam side down on a preheated frying pan.

- Fry on both sides until golden brown and the meat filling is cooked through. Use low heat to not burn the buns.

- To ensure they are fully cooked, add a bit of water to the frying pan and cover with a lid.

- Let the buns steam for a few minutes.

- Uncover and allow the buns to crisp up on both sides.

- Remove from the frying pan and transfer to a plate.

- Serve warm, as the buns will lose their crispiness over time. You can also reheat them in the oven to make them crispy on the outside again.

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Thai-style Basil Chicken

Thai Basil Chicken (Pad Krapow Gai) is a classic Thai stir-fry dish made with minced or thinly sliced chicken, stir-fried with garlic, chilies, and plenty of fresh Thai basil leaves. The dish is seasoned with a savory and slightly spicy sauce, typically made from soy sauce, fish sauce, and a touch of sugar. The combination of the peppery, anise-like flavor of Thai basil and the heat from the chilies makes this dish fragrant and flavorful. It's usually served over rice and often topped with a fried egg.

Ingredients

- 400g chicken breast

- 10ml oil

- 6 cloves of garlic, chopped

- 3-4 chillies, chopped (adjust according to your spice preference)

- 15g brown sugar

- 15ml dark soy sauce

- 20ml fish sauce

- 20ml oyster sauce

- Handful of Thai basil leaves

Instructions

1. Prepare Ingredients:

   - Chop the garlic cloves and chillies.

   - Measure out the brown sugar, dark soy sauce, fish sauce, and oyster sauce.

   - Rinse the Thai basil leaves and set aside.

   - Cut the chicken into cubes or strips. 

2. Stir-Fry:

   - Heat the oil in a wok or large skillet over medium-high heat.

   - Add the chopped garlic and chillies to the hot oil and stir-fry for about 30 seconds to release their flavors.

3. Cook Meat:

   - Add the chicken to the wok and stir-fry, until the chicken is cooked through and no longer pink.

4. Add Seasonings:

   - Sprinkle the brown sugar over the cooked chicken and stir to combine.

   - Pour in the dark soy sauce, fish sauce, and oyster sauce, stirring well to coat the meat evenly with the sauces.

5. Cook Basil:

   - Once the chicken is fully cooked and the sauces are well incorporated, add the Thai basil leaves to the wok.

   - Stir-fry for another minute or two until the basil leaves are wilted and fragrant.

6. Serve:

   - Remove the wok from the heat and transfer the spicy Thai basil chicken stir-fry to a serving dish.

   - Serve hot with steamed rice or noodles.

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Three Cup Mushrooms - San bei ku 三杯菇

Three Cup Mushrooms (San Bei Ku, 三杯菇) is a popular Taiwanese dish made by cooking mushrooms with equal parts of sesame oil, soy sauce, and cooking wine. The dish is enhanced with garlic, ginger, and fresh Thai basil, giving it a fragrant, savory, and slightly sweet flavor. It's a plant-based variation of the traditional three-cup chicken.

Ingredients

- 300g king oyster mushrooms, cut into your desired size

- 6 cloves garlic, sliced

- 15 slices of ginger

- 2-3 dried chilies

- Bunch of Thai basil leaves

For Cooking:

- 15ml sesame oil

- 15ml vegetable oil

Sauce:

- 20ml light soy sauce

- 20ml dark soy sauce

- 20ml rice wine

- 15g brown sugar

- teaspoon white pepper

Instructions

1. Prepare the Seasoning:

   - In a small bowl, combine the light soy sauce, dark soy sauce, rice wine, and brown sugar. 

- Stir until the sugar dissolves, then set aside.

2. Stir-Fry Aromatics:

   - Heat both the sesame oil and vegetable oil in a wok over medium heat.

   - Add the minced garlic and sliced ginger, and stir-fry until they become aromatic and golden.

3. Cook the Mushrooms:

   - Toss in the dried chilies and king oyster mushrooms. 

   - Stir-fry until the mushrooms start to soften and absorb the flavors, about 3-5 minutes.

4. Add Seasoning:

   - Pour the prepared seasoning into the wok, continuing to stir-fry until the mushrooms are tender and evenly coated in the sauce.

5. Finish with Basil:

   - Add the Thai basil leaves, giving everything a quick stir until the leaves are wilted and fragrant.

6. Serve:

   - Serve the Three Cups Mushrooms hot with steamed rice.

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