What's cooking?

That looks great1

 

This thread is simply amazing! Nice work all!

 

My thrifty lunch made from left over bits and pieces.

 

Taiwanese Pan-fried Stuffed Buns

 

Made up a wet rub and gassed some chicken breast for use during the week, turned out pretty tasty

 

Charles
Those stuffed buns look great. Don't suppose you'd share that recipe?

 

making a fritata with left over ham. Wish I had some spinach and grape tomatoes to toss in with the potato, onion and green pepper.

 

Those buns look amazing Charles!

After vacation my wife asked for lighter fare. Not exactly light, but at least simple....a salad with goat cheese

 

Nice buns Charles! ( bet you don't hear that everyday!)

 

Guys, thanks for the kind words!!
Here is my own recipe if any body interesting....
For dough

100g Bread Starter & 300g all purpose flour
or
350g all purpose flour
1/2 teaspoon salt
3/4 teaspoon instant yeast
20g white sugar
150g warm water
20g oliver/vegetable oil

*In a mixing bowl, combine flour, yeast, white sugar and salt. Stir in water and form a dough. Add some more warm water if needed. Let set for 10 minutes. Add oil and knead until smooth, about 8-10minutes.
Cover and let rise in a warm place until double, about an hour.

for filling

300g Taiwan Cabbage
200g ground pork
20g dried small shrimp
3~5 green onions
2~3 tablespoons soy sauce
2 tablespoons Chinese rice wine (cooking michiu)
6~8 tablespoons sesame seed oil
1/2 tablespoon salt
1/2 tablespoon white pepper powder

*chopped Cabbage & green onions. then, Sprinkle 1 ts salt over top and mix it up by hand. Set aside for 10-15 minutes.Squeeze the excess water out.
Combine all filling ingredients well, Set aside.

Direction
1. cut dough into 12 pieces. Roll each piece out into a disk about 4 inches (10 cm) in diameter.Place 2-3 tbs of filling mixture in the center of dough. Lift edges of dough and pinch small portion around the filling until filling is seal snugly inside the bun. Repeat same process for the rest of 12 buns.

2. Add the cooking oil to the frying pan and heat till the oil is hot. Place the buns in and fry till the bottom skin turns golden brown/yellow in color. Pour in the water and spread some white sesame seeds on top, cover and cook until all water is evaporation.

PS. Taiwanese cabbage is different from the US cabbage. It's softer & sweeter than the US cabbages(US cabbages has thicker fiber).
It's okay to use the US cabbages as well but remember to dice it more finely. I got the Taiwanese cabbage from our local oriental market (99 Ranch Market).
My fillings are based on traditional Taiwanese style Pan-fried Stuffed Buns . I used 65% cabbage & 35% meat for mine because its healthier & I love the cabbages' natural sweetness taste & crispy mouthfeel. You can modify the ratios to your own heats' content.

 

Beercan chicken rubbed and ready for the grill

 

Not bad for a weekday.

 

Thanks Charles! My family (looking over my shoulder) have pretty much insisted we try that.

 

Thanks Charles. You make it sound like I could do it.

 

This...

 

What is this.

 

Fungi?

 

Large morel by the looks of things.

 

Yup! Ordered 3 pounds to experiment with.

 

Don't often snap a photo of what's cooking, but this week I did. Not any good pics but still...
Pizza and shrimp soup.