Bao Series 2.0

DuckSJBaoRoast Duck Bao.
Roast Duck. Crispy Duck Skin. Hoisin. Cilantro. Black Sesame Sheng Jian Bao.

Growing up eating Peking duck meant ok this is a fancy dinner or this is a fancy restaurant. But in China almost every restaurant had it. I was luckily enough to try it at Tao Ran Xuan on Shamian Island. The small island in the middle of Guangzhou still in it’s 19th century look. Dining in your own large private room at restaurants is normal all over China. However there was a price on this room because it had peking duck carved table side. Amazing to say the least.

However, definitely one of my favorites still and you know it has to go in a bao sandwich form.
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CHINA PT. 1: HANG IN BEIJING

CRISPY SWEET POTATOES

Sweetpotato&Cream

FRIED PANKO SWEET POTATO. HABANERO CREAM. CILANTRO CRISP.

Took leftover sweet potato and turned it into crispy hor’dourves.

Sweet Potatoes
Panko Bread Crumbs
Flour
Water
Habanero Hot Sauce
Sour Cream
Cilantro
Togarashi

MISO WONTON NOODLES + CHINESE BREAD STICKS

imageIt’s the noodles that are wonton style. Not necessarily meaning there’s wonton with the noodles. Smooth with a bite almost like capellini. However there are dumplings.

So there’s Wonton noodles, pork dumplings, Chinese sausage (lap cheong), maitakes mushrooms, scallions, black sesame seeds & miso Thai chile broth. Served with Chinese bread sticks.

Can’t go wrong with this to start November.

CANNABIS INFUSED BACON GARLIC KNOTS

Cannabis infused bacon, scallion, serrano & garlic knots. Easiest bread you will ever make.

3 ¾ C Bread Flour
1 ½ t Sugar
1 Envelope Yeast
2 t Salt
1 ¼ C Warm Water
2 T Oil
2 C Bacon, bits
1 C Scallions, minced
2 Serrano, minced
Garlic & Butter
Cannabis butter or oil, amount as desired
1 Egg, whisked

Once you have your dough made, let it double in size covered.
Prepare the bacon, scallions, serrano and cannabis garlic butter then set aside.
Portion out the dough, fill with bacon mixture and shape the dough.
Let it rise again and right before you bake it, brush each with the egg wash and bake at 450 degrees for 18-20 minutes.
Serving: 16 aprox.

MANGO SALMON TARTARE

MANGO SALMON TARTARE + AVOCADO CILANTRO TOGARASHI SOUR CREAM.

A recipe campaign I recently did with Best Food Feed & Dairy Pure Sour Cream. Sour cream is so versatile you can almost eat it with anything. I had salmon and mango in my fridge at the time and the rest is history. Blended avocado, cilantro and togarashi with the sour cream and that’s my sauce. Picked some micro oxalis that grows all around the house outside from the garden to the drive way cracks. Garnished with lemon zest and Thai chiles all on a crispy wonton chip. Simple but soo good.

Find the full recipe at: Best Food Feed – Mango Salmon Tartare!

ON A PERCH.

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Smoked Paprika Perch + Cilantro Soy Butter.

Seared with salt, white pepper and smoked paprika. Other ways of cooking filets of fish would be to sous vide it! Controlled temperature cooking will give you an extraordinary outcome.

To make the cilantro soy butter, take a sauce pot and melt half pound of butter with half bunch of cilantro while stirring continuously. Once all the butter is melted down add a pinch of sugar and about 1/4 cup of soy sauce. Taste to see if it’s to your liking. Add more soy if you want it any darker or saltier. To make it darker but not saltier, add about a 1/4 teaspoon of dark soy sauce. A little goes a long way, this soy is used mainly for color and flavor without adding anymore sodium.

Recommended:
+Anova Culinary Bluetooth Sous Vide Precision Cooker, 800 Watts, Black
+Pearl River Bridge Superior Dark Soy Sauce