Thursday, March 1, 2012
I have to share this Velvety sauce as this sauce kicked the Char Siew Pau/Bao up a few knotches and moved it to my favorite, will not go back to my older recipe. The recipe for the sauce makes a fairly large batch and it is worth the while cos it will keep well in the fridge and every time you want to make Char Siew Pau/Bao, half the work is done if you have Char Siew and all you have to do is to make the Pau/Bao dough. Talking about Pau/Bao Dough, i get all excited when i see a new recipe and what a let- down to the excitement when the result is not up to my expectation. I still fall back to SuperSoft Pau and if you are lazy and do not want to make the Tangzhong, go ahead and follow Tien Tsin Pau recipe or Pan Fried Pau, they are very good pau doughs which my picky pau eater, Renee approves.
I am posting the Velvety Sauce as the Ingredients and Method for making the Pau/Bao Dough are already posted in the 3 links i have provided above. You can make
Char Siew following these 2 recipes - Char Siew and Lam Yee Char Siew
3 large thin slices ginger
1 stalk of green onion - cut into 2 - 3 inches length
1 tbsp oil for frying the above
2 cups water
1 tsp chicken powder
1 tbsp dark caramel soya sauce
2 tbsp light soya sauce
4 ozs oyster sauce
1 cup sugar/207 g fine granulated sugar
2 tsp gelatine
2 tbsp tapioca starch
4 tbsp cornstarch
1/2 cup water
Mix B till well combined
Mix C with a fork or whisk and mix it thoroughly otherwise the sauce will be lumpy.
Make a slurry with D and leave aside
Heat a large skillet or wok with 1 tbsp oil and fry ginger slices and green onions.until aromatic. Add in the water, bring to the boil and cook until the ginger slices and green onions have released their flavor. Remove the ginger slices and green onions and discard.
Stir in mixed B, lower the heat and contine to stir.
Add in C and continue to stir until sugar and gelatine have dissolved.
Finally add in the slurry D and cook until the sauce thickens. Turn off heat and allow sauce to cool before putting into the fridge and let it cool and set for 3 hours before using.
To make Char Siew Filling:
Diced 1/2 lb Char Siew into tiny dices.
Mix in the above cooled sauce, the amount is up to you, more sauce or less sauce, your preference. A word of caution, do not overmix the sauce otherwise it will be runny. Filling is ready for wrapping into paus/baos.
Posted by lily ng at 10:26 AM