Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, char sui bao. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Char Siu Bao or char siu Pao ( 叉烧包) is the most famous classic Cantonese dim sum. Delectable and exotic, a meal of dim sum can truly be one of the best you've ever had. The soft and tender bun, the oozing soy-based thick gravy, and the meaty filling weaving seamlessly into a perfect culinary masterpiece. A different formula dedicated to Char Siu Bao.

Char Sui Bao is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Char Sui Bao is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook char sui bao using 19 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Char Sui Bao:

1. Get Pickled cucumber and pickled carrots
2. Take 1/2 cucumber / 2 carrots
3. Make ready 1 tsp salt (cucumber only)
4. Prepare 1 tbsp caster sugar each
5. Take 1 tbsp white wine vinegar each
6. Prepare 1/2 tsp each pickling spice
7. Take Tobacco Onions
8. Make ready 1 white onion
9. Prepare 100 g plain flour
10. Take 25 g cornflour
11. Get 1 tsp baking powder
12. Prepare 1 tsp onion powder
13. Make ready 1/2 tsp paprika
14. Take 1/2 tsp garlic powder
15. Get Salt and pepper
16. Take Oil for frying
17. Make ready Fresh ingredients
18. Take 1 Chopped red chilli (deseeded)
19. Get Handful Chopped coriander

Add the onion and stir-fry for a minute. Turn heat down to medium-low, and add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy. Stir and cook until the mixture starts to bubble up. Add the chicken stock and flour, cooking for a couple minutes until thickened.

Instructions to make Char Sui Bao:

1. Cut the cucumber in half and deseed it then chop finely into half moon shapes. Toss in salt and allow to sit for 15-20 minutes then absorb as much moisture as possible with kitchen towel. Mix white wine vinegar and sugar and pour over cucumber and put in air tight container and refrigerate for 2hrs +
2. Wash, peel and cut carrots into fine 1/2 inch batons and add the vinegar and sugar mix (and even a little salt). Refrigerate in air tight container for 2hrs +
3. Heat oil to medium high. Toss julienne of onion in the flour mix and deep fry in batches. Allow to cool, salt and chop finely.
4. Chop red chilli into slices and remove seeds. Chop coriander and start building your Bao. I added more of the marinade to the pork before packing the Bao.

Stir and cook until the mixture starts to bubble up. Add the chicken stock and flour, cooking for a couple minutes until thickened. Steamed char siu bao has a soft, snowy-white, pleated dough; the baked version is made with a different dough and is baked until golden-brown and somewhat resembles a hamburger bun. Children, my daughter included, love the steamed version because of its soft, fluffy texture and slightly sweet dough. These buns are a grab-and-go street food in China.

So that’s going to wrap it up for this exceptional food char sui bao recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!