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najia-cooks · 1 year

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[ID: Five large, enclosed bao piled on a plate. The topmost bao has been opened to show a bread-like dough texture and a vegetable filling. The bao are garnished with chopped chives. End ID]

Bánh bao chay (Vietnamese vegetable dumplings)

Bánh bao are an iteration on the Chinese da bao (大包) brought to Vietnam by Cantonese immigrants. Like da bao, bánh bao are commonly filled with some combination of minced meat, Chinese sausage, and hard-boiled eggs; however, some versions of bánh bao are also made with Vietnamese vegetables, herbs, and flavorings. Vegetarian bánh bao (bánh bao chay) may have no filling, a filling consisting of a variety of vegetables, or a filling of sweetened beans or sweet potato.

This recipe combines Vietnamese vegetables, herbs, spices, and sauces with Vietnamese meat substitutes to make a well-rounded filling that's equal parts umami and fresh. The yeasted, enriched dough is tasty, fluffy, and light, but still has enough structure to hold up against the filling.

Recipe under the cut!

Patreon | Tip jar

Makes 16-20; serves 6.

Ingredients:

For the dough:

4 cups + 2 Tbsp (500g) all-purpose flour

2 tsp (7g) active dry yeast

7 Tbsp (90g) granulated sugar

1/2 tsp salt

2 tsp (10g) baking powder (optional)

2 Tbsp (16g) cornstarch (optional)

1 - 1 1/4 cup (135-295 mL) lukewarm soy or oat milk, or water

1 Tbsp cooking oil

The basic components of this dough are flour, yeast, sugar, salt, oil, and milk. The baking powder is added to help with leavening; the cornstarch works to create a light, fluffy dough that will not become soggy when filling is added.

For the filling:

1 large carrot (100g)

4-inch piece (120g) cassava root / yuca

1 cup (100g) shiitake or wood-ear mushrooms, diced

4 large pieces (50g) sườn non chay, or 1/2 cup diced or crumbled chả lụa chay

1/2 cup water + 1/2 tsp vegetarian 'chicken' broth concentrate (optional)

50g tofu skin (đậu hủ ky)

1 red onion, minced

5 cloves garlic, chopped

4-5 chives or scallions, finely chopped

1 tsp freshly ground black pepper

1/2 tsp sugar, or to taste

1/2 tsp salt, or to taste

2 tsp bột nêm chay, ground to a powder (optional)

1 1/2 tsp fermented bean paste + 1/2 tsp light soy sauce (or 2 tsp vegetarian fish sauce)

2 tsp vegetarian oyster sauce

1/4 cup soybean oil, peanut oil, or other cooking oil, divided

Sườn non chay (roughly, “vegetarian ribs”) is a meat replacement made of textured soy protein. It may be found in bags online or in the pantry / dried goods section at your local Asian grocery store—the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.” Most sườn non chay are large and pale in color, but they sometimes come in "beef" or "pork" styles—the difference is not the flavoring but rather the size, shape, and coloring of the pieces. In my experience, the "beef" ones are more darkly colored, and both "beef" and "pork" styles are smaller in size and thinner in shape than the non-specific ones, which I often use to replace chicken.

Chả lụa chay is a vegetarian version of a Vietnamese pork sausage. It can be found in the form of a large loaf in the refrigerator section of a Vietnamese or Asian grocery store. It will be labelled "chả lụa chay" or "gio lụa chay," as well as "vegetarian pork roll," "wheat meat," or "vegetarian food."

Đậu hủ ky, or tofu skin, is prepared by taking the film off of a batch of tofu as it sets. Tofu skin may be purchased fresh or dried, in sheets or in sticks: for the purposes of this recipe, any kind will work! Chinese tofu skin produced for sale abroad may be labelled "dried beancurd sticks."

Bột nêm is a Vietnamese seasoning sold in powder or granule form. Vegetarian ("chay") versions of the seasoning may contain shiitake mushroom, lotus seeds, carrots, tomatoes, and kohlrabi, as well as salt and MSG. It can be purchased in pouches or boxes from an Asian grocery store, or you can use any other vegetable stock powder.

Fish sauce and oyster sauce are common inclusions in pork fillings for bánh bao but are often simply omitted from vegetarian ones. I've used vegetarian substitutes for these ingredients—if you don't have vegetarian imitation fish or oyster sauce, just increase the amount of salt, sugar, and bột nêm to taste.

Instructions:

For the dough:

1. Heat 1 cup (135mL) non-dairy milk to lukewarm in a saucepan or in the microwave. Stir in the yeast to dissolve. if you’re not sure your yeast is alive, proof it by allowing to stand for 10 minutes—it should foam.

2. Add the baking powder, sugar, and salt and whisk to dissolve.

3. In a large bowl, whisk together flour and cornstarch. Pour in the milk mixture and mix well to combine. Add additional milk 1 tsp at a time if it remains too dry to combine. The dough should be slightly tacky but not sticky.

3. Add oil and knead by hand until dough is smooth and elastic, about 10 minutes. Cover with plastic wrap and allow to rise in a warm place for about 3 hours until doubled in size. If you live in a cold climate and don't have a proofing drawer, heat your oven on the lowest setting for a few minutes, turn it off, and then proof the dough in the oven.

For the filling:

1. Prepare the proteins. Soak the tofu skin (if you're using dried) and sườn non chay in cool water for about half an hour until rehydrated (or simmer them for a shorter amount of time). They are fully hydrated once flexible and a couple shades lighter. Gently squeeze the water out. Dice tofu skin; rip sườn non chay into small pieces lengthwise and then dice widthwise.

2. Prepare the vegetables. Peel cassava root and carrot. Cut both into a fine julienne, or grate them. Dice the mushrooms; mince the red onion; chop the garlic.

3. Cook the filling. Heat oil in a large skillet on medium. Add the garlic and sauté until fragrant.

4. Add the red onion and continue to sauté until fragrant and slightly softened. Add black pepper, bột nêm, and salt and allow to cook another 30 seconds.

5. Add carrot, cassava, mushrooms, chả lụa chay (if using), and tofu skin and stir to combine. Reduce heat to low and cook, stirring often, until tender. Remove from pan.

6. If using sườn non chay: in the same pan, fry sườn non chay in 3 Tbsp of cooking oil on medium until they’ve absorbed the oil. Whisk 'chicken' stock concentrate into a small amount of hot water, then add the stock into the pan. Cook until mostly dry.

Soaking in water, deep frying in oil, then simmering in a flavored broth is the typical Vietnamese preparation of sườn non chay. The simmering in stock could potentially be skipped if you're including vegetarian oyster and/or fish sauce, but personally I find that dried soy products benefit from being soaked or simmered in something other than water.

7. Mix sườn non chay in with other filling ingredients, salt, sugar, sauces, and chives.

To assemble:

1. Turn dough out from its proofing bowl and gently divide into two even parts. Cover the half you're not using and gently roll the other out into a log of even width. Use a dough cutter or sharp knife to divide the log into 8 or 10 even pieces.

2. Place each disc of dough on its side and roll it out into a circle about 5" (13cm) in diameter. The edges of the circle should be much thinner than the center, since the edges will be bundled up and folded together.

3. The folding method is the same as for baozi and momos. Hold a wrapper in the palm of your non-dominant hand and add a couple tablespoons of filling (if you’re not experienced with making dumplings, it may be easier to add less). While pressing the filling down with your non-dominant thumb, use your other hand to pinch pleated folds in the dough all the way around the circle of the wrapper. Remove your thumb and make one last fold to close the bao. Pinch firmly at the place where all the pleats come together (where the drawstring would be if it were a drawstring pouch) and give a small twist to seal.

4. Set each finished bao on a small square of parchment paper on a baking sheet or in a steamer and lightly cover with plastic wrap or a light kitchen towel. Continue folding until you have formed all of the bao.

To steam:

1. Place a bamboo steamer in the bottom of a wok or large pot, and fill the wok with enough cool water to cover the bottom rim of the steamer by ½". If you've added baking powder to your dough, you may add a splash of vinegar to the water to help neutralise the dough's pH and combat yellowing of the dough.

If you’re using a metal steamer, tie a kitchen towel around its lid to prevent condensation from dipping back down onto the dumplings. Carefully place the bao, along with their parchment paper squares, into the steamer, leaving an inch or so between each one. They will expand as they steam!

If you don’t have a steamer, place a small bowl in the bottom of a wok or large, deep pan or pot. Place the dumplings, with their parchment paper squares, on a plate and place the plate on top of the bowl–the plate should fit inside your pot. Make sure that you can cover the plate and dumplings with a lid. If your lid is domed, there is no need for a kitchen towel, since the condensation will run down towards the outer rim. If your lid is flat, tie a tea towel around it just as you would with a metal steamer. Fill your cooking vessel with 2 or so centimeters of cool water.

2. Raise the heat to high and allow the water to come to a boil. Once boiling, lower the heat to medium-low and cover your steamer or pot. Steam the dumplings for about 8 minutes, until the dough is tender and cooked through. Keep finished bao warm in a covered casserole dish in an oven on low while you steam the others.

#vegetarian recipes #recipes #vegan recipes #Vietnamese #dumplings #carrots #cassava root #tofu skin #mushrooms #sườn non chay #chả lụa chay #fish sauce #chives

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thebloodyrabbit · 1 year

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Damn, I'm from Singapore and I really love the soya beancurd. But it super damn sweet and I could only eat one of em before gagging of the sweetness. And Apo didn't even buy from Mr. Bean where you can choose the level of sweetness you want. He bought from normal stores which is always 100% sugar :')

His sweet tooth is really no joke man. He ate three soya beancurd in one day and even bought two more before going back to Thailand. I hope there will be someone in Thailand that would open a shop to sell soya beancurd, to satisfy his craving for it.

#apo nattawin #nattawin wattanagitiphat #nattawin #KinnPorsche #He eats so much desserts #I hope he is healthy and not on the way to having diabetes #be on cloud #kinnporche the series #mileapo

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her-lightbringer · 3 months

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hi yue!!!! for your valentines asks, how about poetry + lovebirds for your beloved generals? (jing yuan, zuo le, jiyan)

hello hello bee ^_^! ty for sending one in! :3. Also @bunny-lovers I decided to combine your ask with this one, hope you don't mind!

Ask game

Poetry: How do you F/Os express their love for you?

Jing Yuan, Zuo Le and Jiyan all seem like quality time and acts of service people to me, so they would do something reflecting their love languages (giving). Likee picking a day and clearing out their busy schedules just to spend it with me - be it a walk with them in the park, a museum date or simply lazing around at home with them to make up for lost time <3

Chocolate: Do either you or you or your F/O like chocolate or any kind of sweets?

I don't have a large sweet tooth myself to be honest!

Jing Yuan enjoys a cup of Immortal's Delight every now and then with me (occasionally) tagging along to keep him company. Jiyan likes desserts that are made traditionally so I share a bowl with him sometimes! When the rare occasion strikes where I'm in the mood for something sweet, I'd drag zuo le out with me to go dessert hunting hehe, we usually end up with a cup of beancurd pudding for us two :3

Love-knots: If you and your F/O were to have matching couple accessories what would it be?

matching hair ties , hairclips, rings and earrings!

Lovebirds: What do you consider a ‘perfect date’ between you and your F/O?

A date where most of/everything we planned goes as planned! I love seeing Jing Yuan's satisfied smile, the corners of Jiyan's lips quirking upwards and hearing Zuo Le's little huff of triumph whenever things go and end smoothly :)

#[❣] Musings from the General's lady #[❣] Visitor:bee♡-> lucian's muse

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morethansalad · 1 year

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Beancurd and Barley Sweet Dessert Soup / Tong Sui (Vegan)

#vegan #desserts #dessert soup #chinese cuisine #asian cuisine #tofu skins #bean curd #barley #gingko #pandan #chinese rock sugar #tong sui

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greedyapron · 1 month

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15/3/2024 - Breakfast

📍温德姆自助餐 Wyndam Grand Plaza Royale Hotel, Changsha

⭐️⭐️ Pork porridge - it's so good!! very tasty and comes with century egg

⭐️ Seafood porridge - has abalone inside

⭐️ Tofu beancurd - there's a whole array of ingredients to either make it sweet or savoury. I tried mine with osmanthus jam

⭐️ Sweet potato yam balls - there's a soft and tender

⭐️ Stir fried pork with green peppers

Sunny side egg - WITH THE RUNNY YOLK. Other hotels only had ones that has a fully cooked egg

Bamboo shoots - from the noodle section

Fried youtiao

Tea egg

Beef from noodle section - also quite decent

⭐️ Prawn crackers - super crispy and freshly fried. Also super flavourful

Fruits

Coffee bread - was quite disappointing cause it's not as fluffy and a little too bitter

Bread snack from 茶颜悦色 (Cha Yan Yue Se) - it's like pretzel bites from muji

Would definitely recommend this place! Almost everything was a hit!

#ChinaMar2024 #china #hotel #breakfast #buffet #changsha

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stiltonbasket · 1 year

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xiao-yu trying to start a black market for baos? He's got candy and snacks and Forbidden Leaflets, which he's happily exchanging for other snacks and cuddles and stories.

Take 2 of the black market mostly features tasty doupi (fried beancurd cakes with meat, egg, and seafood) from Wei Wuxian's kitchen, sweet roasted chestnuts and peanuts from the meal kits Lan Wangji makes for Sizhui, and lots of Forbidden Leaflets (aka, pages that Xiao-Yu painstakingly copied from a kids' edition of TGCF, his favorite book of all time). Meanwhile, Minghui is out bartering old notes from LQR's classes in exchange for worn-out shoes: only his parents know where he got the notes, and no one has the faintest idea what he does with all the shoes.

#asks #lan xiaohui #lan minghui #gusu baby jail

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buffetlicious · 28 days

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Saw the advertisement on television promoting the bundle deal of three dishes by Tun Xiang Hokkien Delights (豚香福建馆). Thought that it was a good deal plus the fact I have not been to the place yet. Dragged mum along to Northpoint City mall on a hot weekend afternoon since I couldn't possibly finish the set meal alone.

Upon seated, the wait staff informed us that you can scan the QR code on the table to access the digital menu plus order. Placed ordered for the Bundled Deal (S$28.80++) consisting of the Signature Hokkien Mee, Iberico Pork Fried Beancurd and White Pepper Collagen Pig Stomach Soup.

The Signature Hokkien Mee (招牌黑猪福建面) came with a mixture of yellow noodles and bee hoon (rice vermicelli) served over banana leaf. At a glance, one can spot prawns, squids, matchstick sized pork and plenty of deep-fried pork lards soaked in the gravy. While the overall taste is decent, the flavour profile of the prawn is not pronounced enough like they didn’t use enough prawn heads and shells to render out the prawn oil.

Both of us enjoyed the Iberico Pork Fried Beancurd (酥炸黑猪酿卜) a lot. The minced pork is well seasoned and stuffed into fried bean curd puffs before going into hot oil. The puff outside is crispy while the meat is juicy. Remember to dip the whole thing into the sweet thick sauce for the complete package before devouring it.

Was reminded that the White Pepper Collagen Pig Stomach Soup (胶原胡椒猪肚汤) is hot when it was served. It came with thinly sliced Iberico pork, tripe, fish maw and garnished with coriander and chilli. Taking a sip of the soup, I can detect the stickiness of the collagen on the lips and the spiciness of peppercorns though I would have enjoyed a stronger peppery taste. Both the tripe and pork were tender enough but the fish maw needs a longer cooking time to get to the softer texture I preferred.

While I enjoyed the meal, mum is a lot harder to please. She claims that the noodles look like last night leftover and other than the fried bean curd, I don’t think she like the other two dishes.

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footballandshit · 4 months

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started the new year right by having one of my all time fav tong sui (chinese sweet dessert) - barley, ginkgo & fu zhuk (beancurd) dessert 🤤💞

#my parents got it from this little kopitiam (chinese coffeeshop) where they make this dessert #and i like theirs because they blend their fu zhuk so the dessert becomes like this thick sweet soup and not like the usual more watery one #i love all sorts of tong sui but THIS tops the list!!! also tong sui is like my feel-good comfort food/drink 💞#wait till i get my hands on a bowl of the purple sweet potato + sago one OR the longan + snow fungus one!!#and omg don't get me started on black sesame filled tang yuan 🤭#i'm wondering if anyone even knows wtf i'm talking about but y'know what let me ramble to no one 🤭😭#ice talks

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radio-charlie · 7 months

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That being said - early into my shift, i was given a pot of simmered chicken residue to clean. it was a variation on a malaysian-chinese dish i'd loved in my childhood. not nice of me to just share the recipe here without people's permission so i won't describe in detail. when i picked the simmered beancurd skins out to eat with my fingers, the hit of chilli, ginger, intense salty slight sweet from the two kinds of soy sauce, it felt very good and very right. there was even a bit of chicken wing in there, and the light fattiness of chicken skin goes very well with this type of dish

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40sandfabulousaf · 10 months

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大家好! Besides veggies, I also have a variety of fruit. Juices are fantastic thirst quenchers on hot days. Rounding off lunch of fried fish (the stall didn't serve steamed fish that day), taupok (beancurd) filled with minced pork, preserved mustard greens, mixed veggies and okra with zhou (congee): freshly squeezed red dragon fruit juice. Because I don't have a sweet tooth, there's no added sugar in all freshly squeezed juices that I drink.

1 of the prettiest plants I found so far during the walk to the coffee shop near my home bears multi-hued tiny flowers, a striking contrast to its rich green leaves. Stopping along the way to capture lovely blooms dotting the pavements in white, yellow and bold red is fun; I even tried to colour-coordinate my lunch with the flora and fauna to give family and friends a laugh! Whilst eating, I caught up on recipes, exercise news, as well as current affairs. SW and I had a chat too and she shared that her dad, who, in spite of greying hair looks incredibly youthful, also eats food from cai fan (mixed dishes with rice) stalls. It's easier to eat more veggies this way.

Moderately healthy living is less rigid so it isn't salads salads salads, the same few veggies with olive oil or nuts and seeds all the time. Details about my first visit to Pizza Hut in years in the next post! It's not that fastfood is completely banned; there're just healthier and even more delicious alternatives like dimsum, dumplings or ma la and I'd much rather have those since I don't feel as lethargic after eating them. My health goal isn't to look, but to BE; not to look muscular but to BE healthy, agile, energetic, alert and mobile. And if I want to be energetic and alert, I don't wanna eat foods that make me feel tired, drained and sloth-like all that often.

The understanding here is, food doesn't have to be crispy to taste good. Steamed fish can be melt-in-your-mouth tender and it is delicious. Okra can be crunchy or soft and I can eat it for days. Don't even get me started on egg tofu because it's so versatile, I eat it with veggies and zhou for breakfast, I add it to veggie soups or stirfried veggies and enjoy with rice for dinner and I STILL can't resist it for lunch at times! 1 tube of egg tofu sold here = 1 egg, so that gives me a lot of flexibility when planning my meals for the day.

When it comes to what is heart-healthy, well, like it or not, to family, close friends and I who grew up with a traditional Asian upbringing, it isn't oils; it's veggies, plenty of it, some fruit, some fish, seafood, eggs and tofu, and less often, meat (including poultry). Fastfood, cake, pastries, bread, creamy pasta, ice cream and cookies are only eaten a few times a year, even if there are vegan alternatives because to us, vegan substitutes are just less UNhealthy. Ikr, offended, outrage, well you did it to our white rice, so suck it up. As it is, we already eat more healthily than your average citizen does. 下次见!

#Youtube

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pardisefooding · 1 year

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BEST ZI CHAR PLACES IN SINGAPORE FOR THAT COMFORT FOOD

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Hor amusing with the biggest prawns ever is critically well worth each penny. With a fantastic wok hei, it's far a clear winner on fingers with its smokey aroma and highly spiced, starchy broth spiked with uncooked egg ribbons and lines of dried shrimp. People maintain coming again for this amazingly delicious dish. Menu: kok sen menu has all of the trappings of traditional zi-char food from delicious soups to a ramification of seafood, hen, and beef dishes. It additionally serves some rare to locate, strangely flavored chinese delights. Bloodless beer is to be had to clean down your hearty meals. Know more

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