HAWAIIAN MANAPUA (CHAR SIU) APPETIZER SANDWICHES
This recipe was found in the Hawaiian Islands, a favorite of the locals! It is a soft roll filled with a sweet and savory chopped pork, marinated in a Hawaiian style barbeque sauce and baked to perfection! Your family and friends will love them! A larger sandwich can be made from this recipe also, just by making your dough larger portions.
Provided by AZ Food Critic
Time 4h10m
Yield 12 Appetizers, 6 serving(s)
Number Of Ingredients 23
Steps:
- Filling:.
- • In a small size mixing bowl, combine garlic, ginger, oil, sugar, honey, hoisin sauce, soy sauce, rice wine, food coloring, water, salt and five spice powder. Mix well.
- • Pour the glaze over the pork and let marinate in the Char Siu sauce, covered overnight in the refrigerator.
- • The next day, preheat oven to 350 degrees F. bake the pork (covered) in the oven for 45 to 55 minutes or until fork tender. Turn oven up to broil and place meat under broiler for 3 to 5 minutes until the char Siu (pork) is slightly charred. Remove from oven, wrap in foil and let rest for at least 15 minutes.
- • Chop pork into small diced pieces. Add chopped green onion and combine.
- Dough:.
- Place the sugar and warm water in a bowl; mix until sugar dissolves. Add yeast and leave it for 5 minutes until it starts to get foamy.
- • Sift flour into a large size mixing bowl. Add yeast mixture, egg, oil and salt; stir to mix. Use your hands to bring the flour mixture together.
- • Place dough on a lightly floured surface and knead for 5 to 6 minutes or until smooth and slightly elastic.
- • Place in a lightly oiled, large size bowl; cover with a damp cloth and leave to rise until doubled in size, approximately 2 to 2 1/2 hours depending on room temperature.
- •.
- • Assemble:.
- • Once dough has doubled in size, punch it down and divide into 12 even portions; shape into round 1 inch size balls.
- • Use a rolling pin to roll a ball into a 2-inch disk. Then pick up the piece of dough and gently pull the edges to enlarge to a 3-inch diameter disk. The dough will be slightly thicker in the center.
- • Place a rounded tablespoon of filling in the middle of the dough circle. Gather the edges and seal the bun. (Use water on your fingertips if needed, to seal your edges).
- • Place the bun, seal side down, on a greased baking sheet. Continue with the rest of the dough, leaving 2 inches in between each roll.
- • Once all buns are filled, brush surface with egg wash.
- • Place in a preheated oven of 350 F for 15-20 minutes or until golden brown.
- Cook's Note: These appetizers can be made ahead of time and frozen for up to 3 months.
Nutrition Facts : Calories 585.5, Fat 22.9, SaturatedFat 4.7, Cholesterol 111.1, Sodium 1012.9, Carbohydrate 69.7, Fiber 2.5, Sugar 26, Protein 24.9
ROY'S FAMOUS CHOCOLATE SOUFFLE
I haven't tried this yet, but the souffle at Roy's Restaurant is to die for. Recipe courtesy of the Honolulu Star Bulletin.
Provided by Chilicat
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter and chocolate together in a double boiler.
- Combine sugar and cornstarch. In a separate bowl, whisk eggs with yolks. Add chocolate mixture to sugar mixture; combine thoroughly. Add eggs and whisk just until smooth. Refrigerate overnight.
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spray with cooking oil. Spray molds* with oil and line with parchment. Spray parchment with oil. Scoop batter into molds so they are 2/3 full. If using small ramekins, cut a piece of parchment to fit the bottom, then spray the sides generously.
- Bake on top rack of oven 20 minutes, or until sides are set but center is still undercooked. Remove from oven. Holding each mold with tongs or potholders, slip a metal spatula underneath and transfer to plate. Slip a butter knife between the parchment and the mold to loosen cake; slip off mold and peel off parchment. Serve immediately. Makes 4 3-inch cakes (if using 8-ounce tomato sauce cans you'll get 6).
- *if you don't have bottomless round dessert molds, 8-ounce tomato sauce cans with the tops & bottoms removed work also.
Nutrition Facts : Calories 516.9, Fat 36.9, SaturatedFat 21.8, Cholesterol 221.8, Sodium 49.2, Carbohydrate 49.8, Fiber 4.8, Sugar 37.8, Protein 8.3
TITUS CHAN'S CHAR SIU BAO
From the Honolulu Star Bulletin article "Take a Bao: A chef and author reveals the mysteries of manapua", Wednesday, October 23, 2002.
Provided by Chilicat
Categories Breads
Time 5h15m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- To make dough: Dissolve sugar in warm water (water should be as hot as your finger can stand to touch). Add yeast. Let stand 10 minutes as yeast foams and rises.
- Sift flours together twice. Place in a large bowl. Add shortening, then slowly add the yeast mixture, incorporating it into the flour gradually. Form into a ball.
- Turn onto a floured surface and knead 5 to 7 minutes, until smooth and elastic. Add more flour or water if necessary. Place in a clean bowl and cover with a damp cloth. Let rise in a warm place for 2 to 4 hours, until at least doubled in bulk.
- To make filling: Heat vegetable oil in a wok. Add remaining ingredients, except the cornstarch slurry, and stir-fry until hot. Bring to a boil, then stir in slurry to thicken. Cool.
- To assemble bao: Remove warm dough from bowl and knead on a floured surface 5 to 7 minutes, adding more water if too dry, or more flour if too wet. Form into a long roll and divide into 24 equal portions. Lightly oil a Chinese knife or cleaver. Place a section of dough cut-side down on a flat surface and pound with the flat side of the knife. Then press down on the dough with the knife and turn the knife clockwise to form the dough into a thin circle, about three inches in diameter. Use the knife to lift the dough and place it in your hand.
- Place a heaping tablespoon of filling into the circle, gather up the edges and pinch closed in the center. Place on a square of paper. (Dough is easier to work with when warm. Beginners may wish to work with half the dough at a time, keeping the remainder in a warm place.).
- Let filled buns rise in a warm place 15 minutes.
- Oil steamer baskets and arrange buns 1/2-inch apart. Fill a wok 75 percent with water and bring water to a boil. Steam buns 15 minutes over high heat. If buns are in two stacked trays, switch the trays midway. Serve hot.
Nutrition Facts : Calories 150.2, Fat 2.1, SaturatedFat 0.4, Sodium 84.5, Carbohydrate 28.9, Fiber 0.8, Sugar 2.7, Protein 3.3
CHAR SIU BAO (PORK BUNS)
I adapted the char siu recipe from my friend Mitch's late Great Uncle Kennie's recipe. Making these dim sum buns does take a bit of time, especially if you make the meat yourself, but the results are wonderful! If you have an Asian deli that sells char siu (Chinese BBQ pork), that will save you time. Times assume meat is pre-bought or made ahead of time. Thanks to Pneuma for putting this recipe in her best of 2008 cookbook!
Provided by Maito
Categories Yeast Breads
Time 1h20m
Yield 16 buns, 4-8 serving(s)
Number Of Ingredients 22
Steps:
- To make meat:.
- Combine marinade. Marinate pork at least 3 hours, or overnight.
- Cooking methods:.
- a) place meat on a roasting pan with a rack -- with the pan below filled with water and roast at 350 F until done (turn over half way through) OR.
- b) cook in a crock pot with 3 cups of water for 1 hour on high and then 7 hours on low or until it flakes apart (this is the method I have used) OR.
- c) you could try grilling or broiling the meat, but it might lack some of the moisture that the other two methods will give you.
- To make filling:.
- Sauté ginger in hot peanut oil, stirring constantly, for about 4 minutes. Transfer to a bowl and mix with hoisin, chili paste, green onions and meat. Let cool.
- To make dough:.
- Mix yeast, sugar and warm water; let proof (sit and rise) for about 10 minutes.
- Place flours and salt in the bowl of an electric mixer fitted with a dough hook, if available. (This can also be done by hand).
- Add yeast mixture. Knead until homogeneous and dough forms a ball.
- Let rise in a cool place to minimize air bubbles, about 15 minutes.
- Portion dough into 16 balls, flatten them, and place a small amount of filling into the center of each.
- Pinch back to close and form a ball shape.
- Place balls on lightly oiled piece of parchment or waxed paper (oiled plastic wrap would probably work too). Let proof 15 minutes, or until double in size.
- Place in a covered steamer, and cook for 8-10 minutes.
- Eat now or cool completely and freeze in ziplock bags (to reheat: steam 10 minutes).
- Enjoy the fruits of your labor!
VIETNAMESE STEAMED BUNS (BANH BAO)
Make and share this Vietnamese Steamed Buns (banh Bao) recipe from Food.com.
Provided by Nolita_Food
Categories Breakfast
Time 1h30m
Yield 30-40 buns
Number Of Ingredients 10
Steps:
- Submerge mushroom in hot water until softened. Take them out, dry and finely juliene. Reserve water.
- Heat some oil in a skillet, put in onions and let it sweat for a while. Stir in the rest of filling except boiled eggs and BBQ pork. Season with fish sauce and pepper to taste.
- Add sugar to milk to dissolve. Add flour one cup at a time, after each time kneed the dough before adding the next cup. Put dough into a large mixing bowl, put a damp cheese cloth over to prevent drying out.
- Cut a handful of dough (size to your choice), roll out thin (use bread roller or the smaller dumpling roller). Add a spoonful of filling, 1 piece of egg, BBQ pork. Seal dough tight around filling and put on a cut-out piece of parchment paper. Steam buns for about 15 minutes. These buns freeze pretty well as well, if you want to make a big batch at a time.
CHAR SIU SAUCE
I am posting this because it is different than the other Char Siu Sauces here on Zaar. I noticed a recipe called, "Sticky Chicken" Recipe # 397556. It is posted by Im Pat. I am not familiar with this sauce so I googled it and found this recipe. Since I would never buy a jar of it, I felt like this would be a good recipe to post. Please give credit to: From the Sunset Chinese Cookbook. From Geminis MASSIVE MealMaster collection at www.synapse.com/--gemini. Extracted from a Char Siu Ding (Pork) recipe.
Provided by KCShell
Categories < 15 Mins
Time 4m
Yield 1/4 cup
Number Of Ingredients 6
Steps:
- In a pan, combine soy, honey, sugar, sherry, salt, five-spice and ginger. Heat for one minute to dissolve sugar.
- Use as a basting sauce on pork or chicken or as an addition to a basting sauce as in "Sticky Chicken" Recipe # 397556.
Nutrition Facts : Calories 1533.2, Fat 0.2, Sodium 17837.4, Carbohydrate 277, Fiber 2.4, Sugar 247.7, Protein 14.1
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