un-steamed buns waiting for the wok
There’s one thing the Mike absolutely has to have when we go to dim sum: char siu bao. The bamboo steamers usually come with three fluffy, slightly sweet, steamed buns filled with savoury chunks of char siu hidden inside. It’s a irresistible combination of carbs and protein and it’s hand held; what more could you want?
When I was a kid, I ate a lot of barbecue pork, or char siu. It was a busy weeknight dinner staple, something we’d have about twice a month. Chinese takeout, as we knew it, was usually char siu, roasted pork, soy sauce chicken or roast duck with some greens and white rice.
momofukufor2.com is where I document the little tips and tricks I learn while attempting to cook my way through the Momofuku Cookbook by David Chang and Peter Meehan.
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