Friday, 27 April 2012

Asian afternoon

Steamed Pork Buns from Asian Dumplings by Andrew Nguyen and Beef and Prawn Laksa from Thai Street Food by David Thompson.

It's been a while since we've had a weekend at home, and a chance to spend a chunk of the day in the kitchen. Thanks to daylight savings we had an extra hour up our sleeves - we had cooked baked eggs for breakfast, dug up and planted our winter garden, checked out the Richmond Weekender market and bought a new Texas barbeque while still allowing enough time for a afternoon cooking session.

Hot and steamy - our steamed pork buns

The bun dough wasn't quite a success.  It's always hard with a new recipe knowing how much the dough should rise.  Caroline singing to the dough in bread puns doesn't help either, the likes of 'I want you, I knead you..' doesn't help when you're trying to concentrate.  Making the filling was a bit more of a success.  Doing our own char sui sauce and barbeque pork was definitely worth it.

For the Laksa the paste was made from scratch, cooked off with coconut cream and meat which simmered for about an hour. 

Verdict: Pork Buns have always been Troy's weakness, so we were pretty excited to try mastering these at home. Which we didn't quite do, but the filling was more to my taste than the standard of the ones bought down Victoria Street.
Would we make this again?: We need to master the dough, but next time we would use the sweet dough from the Momufuko book (which is always a success) but with this filling. And would make the Laksa again.

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