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Craving for some Hong Kong snacks but can’t travel to Hong Kong at the moment? Don’t despair as we share with you a simple recipe by Hong Kong Chef - May Chow who owns HK’s Little Bao Diner in Causeway Bay.
Ingredients:
| 1.5kg | Beef Brisket |
| 1 piece of | White Radish, Ginger and Scallion |
| A few pieces | Pickled Cucumber |
| Some butter | |
5 Spice Marinate:
| 75g | Sweet Soy |
| 500g | Soy |
| 600g | Water |
| 75g | Dark Soy Sauce |
| 1 piece | Bay Leave, Star Anise and Cinnamon Stick |
| 2 Pieces | Dried Red Chilli |
| 6g | Five Spice Powder |
| 2.5g | Szechuan Peppercorn |
| 275g | Rock Sugar |
Salad:
Salary, Dried Radish, Coriander, Scallion, Fried Shallots
Sauce:
Chiu Chao Chilli Oil and Mayonnaise
Batter:
| 120g | All Purpose Flour |
| 140g | Corn Starch |
| 3g | Baking powder |
| 200g | Water |
| 220g | Vodka |
Steps:
- Prepare 5 spice marinade, until rock sugar is melted. Put aside.
- Prepare a pot of water, add 2 slices of ginger, scallion and szechuan pepper. Slice the beef brisket, add them into the pot of water, let it boil for 10 minutes. After 10 minutes, rinse the beef brisket with clean water.
- Then add white radish and cook for another 15 minutes.
- Prepare salad by mixing all the ingredients together.
- In a pressure cooker, add the 5 spice marinade and beef brisket. Cook for about 30 minutes.
- Mix the sauce while waiting.
- Slice the radish.
- Prepare batter.
- Steam the bao buns and then grill them.
- Prepare the batter for the beef brisket and ready to deep-fry until it's crispy
- Bao assembly, from bottom up.
Bao, Salad, Fried Beef Brisket, Pickled Cucumber, Chili Mayo, Bao
Happy Eating!
