Taiwanese Hamburger

Happy National Bao Day!

Yep, today is National Steamed Buns Day, how cool, hey 😀

Wow Bao founded National Bao Day to celebrate the ancient Chinese tradition of bao and to raise awareness about the variety of contemporary bao restaurants opening around the country giving diners an opportunity to enjoy the diversity of flavors. Wow Bao chose August 22 for National Bao Day as it is the anniversary of the launch of their first bao-centric restaurant in Chicago. They now have ten restaurants and are growing! The Registrar at National Day Calendar declared National Bao Day to be celebrated annually in 2017. –https://nationaldaycalendar.com/latest-posts/

Raise your hands if you like steamed buns too, either savory or sweet ones 😀

If you are a follower, you would know my household is a big fan of steamed buns (which Asians don’t like bao, right?). I have shared various steamed buns recipes on my Steemit, for dessert or for our lunch 🙂

They are filling, they are fluffy, they are good, and they are so easy to prepare.

Today’s steamed buns is called Taiwanese Hamburgers, because instead the filling is inside, it is presented as sandwich. The filling for the following bao is Vegan Mandarin Chickun 😀 Yes, you read right, chickun instead chicken 😉 Us vegans, we always have cute name for foods it seems 😀

The following recipe makes 5 buns, btw!

The filling main ingredient is…roll the drum…SOY CURLS!

Soy curls is an awesome protein source for vegans, if you don’t have any sensitivity towards soy that is.

You can subs mandarin with canned pineapple, it will work as well. The goal is to produce sweet and sour chickun 🙂

Before we proceed with the recipe, we have to dehydrate the soy curls first. This way, they will absorb whatever flavor you add to them 😀
– 2 c of soy curls
– enough warm water
– soak for 10 minutes, drain, squeeze water out
– add 1 tsp each of garlic powder, onion powder, salt, and smoked sweet Hungarian paprika powder. Stir and let stand until ready to use

Pao Dough
– 3/4 c lukewarm water
– 1 tbsp sugar
– 1 tsp active dry yeast
– 1 1/2 c flour
– 1 tbsp Vegeta powder/seasoning powder

How To
– In a bowl, mix sugar, water, and yeast. Let stand 5 mins to bloom
– Mix flour and Vegeta powder in another bowl
– Once yeast bloomed, pour into flour mixture, knead
– Cover with cling wrap, let stand in warm area for 20 mins

While dough is resting, let’s make the filling!

Heat 1/4 c vegetable oil and fry seasoned soy curls until browning, drain from oil

Filling
– 2 coins of ginger
– 3 garlic, thinly sliced
– 2 tbsp olive oil
– 1/2 c mandarin juice (from can)
– 1-2 tsp low sodium soy sauce
– 2 tbsp sugar
– freshly cracked black pepper, to taste
– 1 tbsp cornstarch dissolved in 2 tbsp water
– Vegeta powder/salt, to taste
– Mandarin pieces
– 1/2 c frozen yellow bell pepper, thawed
– 1/4-1/2 c French-cut cooking carrots

How To
– Heat oil and saute garlic and ginger until fragrant
– Add in thawed and drained yellow bell pepper, cook for a bit (2 mis)
– Pour in mandarin juice, sugar, and add in soy sauce and season with a little Vegeta and black pepper
– Stir in carrots, stir for 2 mins, then pour in cornstarch solution. It will start thickening
– Stir in fried soy curls and voila 😀
– Add in mandarin pieces and your filling is done!

You can serve this Mandarin Chickun with warm rice and salad, yum! OR warm rice with veggies and this filling, also good. Even as is, is yummy. So basically you can use the filling for other dish as well 🙂

Now that our filling is ready, let’s make the sandwich!
– After 20 mins mark, divide dough into 5 balls, then roll each ball into oval shape as shown on picture
– Brush with a little sesame oil, fold, and place on parchment paper
– Leave to rest again for 20 mins
– Preheat your steamer
– Steam buns for 20 mins
– Take out buns off steamer, let cool for a bit, and stuff the filling

ENJOY!

Fluffy and tasty veganized Taiwanese Hamburgers, yum yum 😀

Bakpao Ketawa

Hari Bakpao Se-Nasional Nih 😛

Pasti ikutan ngakak yak. Ada-ada aja perayaan di Amrik. Setiap hari ada perayaan/peringatan ini itu deh, baik makanan, seni, penemuan/inovasi, kesehatan, dll.

Bukan berarti peringatan ini dijadikan tanggalan merah, ga ada liburnya sih, tapi seru juga kalau teman pada mau kreatif mengikuti peringatan hari-hari tertentu.

Ini laman untuk mengecek peringatan apa saja perharinya 🙂 https://nationaldaycalendar.com

Keluarga hobinya makan bakpao, sampai pipi-ku endut mirip bakpao dah hahaha. Oleh karena itu aku sering banget unggah resep untuk bakpao, baik yang isinya manis ataupun yang ada sayur-mayurnya.

Untuk memperingati Hari Bakpao ini, aku tadi buat bakpao ketawa buat makan siang, yang kuisi dengan “ayam” asam-manis.

Bakpao ketawa ini konon aslinya dari Taiwan, dan tidak berbentuk bulat seperti umumnya, melainkan seperti roti lipat, dan disajikan seperti sandwich

Untuk isinya, sesuka teman yak, tapi aku bikin oseng-oseng “ayam”, yang disini disebut soy curls, terbuat dari kedelai. Tentunya teman boleh menggunakan irisan daging sapi ataupun daging ayam.

Yuk ditengok resepnya dibawah 😀

Soy curls merupakan daging vegan kedelai yang sudah dikeringkan. Dengan kata lain, sebelum mengolahnya, kita harus merendamnya terlebih dahulu, untuk melunakkannya kembali. Dengan begini, segala bumbu yang kita beri akan diresap dengan baik 🙂

Untuk isi bakpao berikut ini, ini dia ukuran buat soy curlsnya.
– 2 gelas soy curls kering
– air hangat secukupnya
– rendam soy curls dalam air hangat selama 10 menit, tiriskan dan remas-remas agar air yang teresap keluar lagi
– beri masing-masing 1 sdt bubuk bawang putih, bubuk bawang, paprika bubuk, serta garam. Aduk dan biarkan hingga siap dimasak

Untuk bakpaonya sendiri, resep dibawah ini akan menghasilkan 5 buah bakpao yah.

Kulit Bakpao
– 3/4 gelas air hangat suam-suam kuku
– 1 sdm gula pasir
– 1 sdt ragi butiran
– 1 1/2 gelas terigu
– 1 sdm Royco (rasa terserah)

Cara Membuat
– Campurkan air, gula, ragi, diamkan 5 menit hingga mengembang
– Campurkan terigu dan Royco
– Tuang ragi ke terigu, uleni. Tutup dengan lap bersih dan biarkan 20 menit

Saat adonan sedang istirahat gini, yuk kita masak soy curls kita, yaitu dengan memanaskan 1/4 gelas minyak goreng, dan goreng soy curls yang sudah kita bumbui hingga kecoklatan. Tiriskan dari minyak, dan mari bikin sausnya 😀

Bahan Isi
– 2 irisan tipis jahe
– 3 siung bawang putih, iris tipis
– 2 sdm minyak zaitun
– 1/2 gelas paprika warna kuning
– 1/2 gelas wortel iris korek
– 1 sdm maizena larutkan dalam 2 sdm air
– 1/2 gelas jus jeruk mandarin
– jeruk mandarin secukupnya
– sedikit bumbu perasa/garam
– sedikit lada hitam
– 1-2 sdt kecap asin
– 2 sdm gula pasir

Cara Membuat
– Panaskan minyak, tumis bawang putih dan jahe hingga harum, masukkan paprika, masak 2 menit
– Tuang jus mandarin, beri kecap asin, gula pasir, garam, lada hitam, aduk
– Masukkan wortel, aduk sebentar
– Tuang larutan maizena dan masukkan soy curls yang sudah digoreng tadi
– Beri jeruk mandarin, jadi deh 🙂

Oseng-oseng ayam ini juga enak disajikan dengan nasi hangat loh. Bahkan juga enak dimakan begitu saja. Sesuka hati saja yak 😀 Ga perlu sebagai isian sandwich juga enak 😀

Sekarang waktunya bikin bakpaonya nih
– Bagi adonan menjadi 5, bulatkan
– Gilas berbentuk oval dan sapu dengan sedikit minyak wijen, lipat dan letakkan pada kertas roti
– Diamkan 20 menit
– Panaskan kukusan
– Kukus bakpao 20 menit
– Dinginkan sebentar, beri isian dan sajikan