Cooking in Corona Days- With Karni Tomer Food Explore Stuffed Steamed Buns
Cooking in the days of Corona
Hi, I’m Karni Tomer Food Explorer,
Food explorer and owner of a food tours company in Singapore.
I have lived in Singapore for over 10 years, and the thing I love most is eating.
And to cook, to bake and especially to indulge in food.
In Singapore, the Corona sneaked into our lives in late January at the height of the Chinese New Year celebrations.
We went through very stressful days accompanied by loss of income, fear of the unknown, psychosomatic illnesses and daily counts of patients.
Today the situation is under control but the virus has not disappeared. In the meantime, I am sad to see how the virus has spread to the world and to Israel in particular.
In my opinion, the best therapy is food.
Cooking and feeding you is the best gift I can give you.
Every day, I will publish a Western or Asian recipe that will delight your heart and inspire you to cook at home.
pe to see you on better days,
Karni Tomer Food Explorer – Singapore
www.woknstroll.com.sg
Steamed rolls stuffed with yummy goods
So a few moments before the arrival of Passover, use all the flour you have left and make this great bun.
Do not be afraid of working with yeast because on my Live Cooking Class today, I will explain how to use east and enjoy such delightful buns
This is a great recipe. Trust me, I have verified that for you 🙂
: https://seonkyounglongest.com/bao-buns/
The Fill of the Buns
For vegetarians:
I soaked firm tofu slices in a bowl with a quarter cup of soy, date syrup or sugar, grated ginger and grated garlic. You can soak it for an hour to a full night in the fridge. The tofu absorbs great flavours and I began to like this plant-based protein, realising that it can get great results, especially on meatless Mondays.
Then, I roasted the slices on a strip pan.
You can also roast Portobello mushrooms soaked in olive oil, salt and pepper and some fresh/dried thyme if available.
For meat and chicken lovers
This is a recipe that is usually use for roast pork, but here is a great kosher version made of chicken breast.
I made a sweet ketchup marinade, barbecue sauce, soy, date syrup ,salt and pepper. I added a little water and purple onion slices. I used a butterfly chicken breast (two thick chunks that are not cut into “schnitzel”). Make sure to not use thin slices.
I covered the pan with foil and baked in the oven for about an hour and a half/two hours at 170 degrees. Occasionally, I turned the chunks and covered with sauce.
I then took the chunks out of the oven and started to crush them into soft tasty and thin pieces covered them with the remaining sauce.
This is one of the fills that best fits this bun.
Another option is to roast the chicken breast and slice.
Asian coleslaw salad:
Ingredients
Chopped cabbage
Chopped carrots
A little bit of chopped coriander
Shredded ginger
Shredded garlic
Sauce made of soy sauce, sugar, ginger, garlic, sesame oil, vinegar and water
Let the cabbage and carrot rest in the sauce until served.
You can also add sliced cucumbers, bean sprouts, lettuce leaves and even avocado.
Asian mayonnaise
I took Japanese mayonnaise and added some sweet chili sauce to it
Peanut sauce
Take 3 tablespoons of peanut butter and melt with a little boiling water.
Add a spoon of soy sauce, grated ginger, a little brown sugar, and a little fish sauce to those who love it. You can also allow yourself to add a little bit of spicy chili, if you are brave enough.
Have a good day and see you tomorrow!
You are welcome to follow me on;
Facebook: https://www.facebook.com/singaporefoodtours/
https://www.facebook.com/groups/FoodiesinAsia
Instagram: @woknstroll @foodiesinasia
Linkedin: Karni Tomer
You are welcome to follow me on;
Facebook: https://www.facebook.com/singaporefoodtours/
https://www.facebook.com/groups/FoodiesinAsia
Instagram: @woknstroll @foodiesinasia
Linkedin: Karni Tomer
