#savory
◕ ᴥ ◕ || ducknbaohtx on ig
[id: two gifs of bao with green onion and black sesame seeds sprinkled on top. in the first gif the camera roves over four bao on a plate. in the second gif a person picks up one of the bao and shows off the golden brown bottom of it.]
I made butter poached cod with braised leeks (dressed in some ground coriander and olive oil) with toum for dinner one night. Toum, Lebanese “whipped garlic” sauce, really tied everything together. It’s spicy, garlicky and I don’t make it often enough. It’s perfect as a dip for french fries and vegetables, and equally delicious when you add it to a baked potato.
There are multiple ways to make this emulsion and this method is definitely more unconventional; I like a good shortcut and egg white makes it extra fluffy.
For 1 cup:
- 1 head garlic, peeled into cloves
- 1 teaspoon kosher salt
- 1 tablespoon water
- 1-2 tablespoon lemon juice
- 1 egg white
- 1 cup canola oil
Using a food processor, combine garlic cloves, salt, water and lemon juice until the garlic becomes paste like. Transfer contents into a tall container. Using an immersion blender (or transfer the garlic paste to a blender), add egg white and canola oil. Quickly, blend everything together until it is fluffy and smooth. Refrigerate for about an hour before consuming.
A few places, like Momofuku Ssam Bar, may have popularized this idea of meat (usually pork belly) nestled between a steamed lotus leaf shaped bao (bun), but the concept of this is Fujian Chinese in origin and it’s been around for awhile. In Taiwan, a similar version is lovingly called the Taiwanese hamburger. It makes sense because Taiwan, is right across the sea from Fujian and experienced a huge influx of Chinese immigration during WWII & the Second Sino-Japanese War.
Three important items for these ‘burgers: steamed lotus leaf buns 荷葉包, spicy pickled mustard greens (post forthcoming) and pork belly. I have seen vegetarian AND vegan friendly options, but I plan on creating this for a future post! As for the buns, this is so embarrassing to admit, I have not been able to successfully make steamed buns from scratch like my grandma so I do not have a recipe listed below. Fortunately, you can find steamed buns at most Asian grocery stores.
Braised Pork Belly
For 4 servings:
- 2 tbsp. vegetable oil
- 1 bunch green onions, roughly chopped
- 3 garlic cloves, roughly chopped
- 1 lb. pork belly (Duroc or Berkshire), cut into 4 strips
- ½ c. Shaoxing wine
- 2 tbsp. dark soy sauce
- 2 tbsp. light soy sauce
- 4 star anise pods
- 2 3-inch cinnamon sticks
- 1 tsp. fennel seeds
- ½ oz. yellow rock sugar
- 2 c. water (or enough to cover the pork)
Accoutrements: steamed buns sliced cucumber, cilantro, steamed buns, ground peanuts, spicy mustard greens
Heat vegetable oil over medium heat in a dutch oven. Add green onions and garlic. Cook until fragrant, about 1 minute. Add pork belly and cook until all edges are seared. Remove pork belly and add the remaining ingredients. Bring the mixture to a boil. Add pork and reduce heat to low. Cook on low heat for 2 hours, occasionally flipping the pork.
To serve, sandwich pork between steamed buns with cilantro, cucumber and ground peanuts.
I love seafood. And I’m always craving seafood. Ceviches, oysters, po’ boys, lobsters rolls, moules frites, sushi. I love it all. I don’t really like preparing raw food though in my own home, but I’ve been craving crudo pretty badly. So I made this dish. It’s the fanciest (and least time-intensive) thing I’ve ever posted on this food blog.
Living in the Midwest, I don’t have access to the super fresh stuff I’m used to in New York and that’s why I don’t really like preparing raw food in at home. Granted, technology and the way things are packaged and shipped are continuously improving, but the ultimate rule is always buy from a trusted source!
This dish is an appetizer and I can’t stress the importance of using high-quality fresh scallops for this. Secondly, the Thai basil brings out a little earthy bitterness that I quite like – if it’s not for you, sweeten it up with a few tablespoons of fresh squeezed orange juice à la Jean-Georges Vongerichten.
For about 4 servings:
- ½ lb. dry-packed sea scallops
- 1 lime, juiced
- 1 tbsp. pure sesame oil
- 1 ½ tsp. tamari
- 1 tsp. rice vinegar
- 1 tsp. grated ginger
- 1 small Serrano chili thinly sliced
- 1 bunch Thai basil leaves, chiffonade
Pat scallops dry and thinly slice them crosswise. Whisk together lime juice sesame oil, tamari, cringed and ginger. Arrange scallop on plates. Spoon sauce over scallops. Garnish with sliced chili and sprinkle with a tablespoon scoop of Thai basil leaves.
