spicy pork buns

baked bao

We made our periodic pilgrimage to Uwajimaya last weekend, partly to shop for tacky Christmas presents but mostly to restock our supply of noodles, tea and chile-garlic sauce. We went to Samurai Noodle for lunch (the new Extra Pork Fat option is astonishing), then spent the next two hours battling our way through all the other people milling around trying to figure out which small red jar might hold the correct form of soybean paste or pickled turnip, or stampeding through the narrow aisles between the Hello Kitty stickers and the Daruma keychains.

chile bean paste

The funny thing is, we came home with all this new stuff, all jazzed up about doing some new Chinese dishes or something Indonesian, and the dinner we ended up making didn’t use any of it. How silly. We were going to make a side of stirfried ong choy (water spinach), which we haven’t found anywhere else,┬ábut it started to compost itself before we could cook it (drat). We had to have plain spinach instead. And for dinner I made bao, one of my favorite things to eat in the world, with a new filling out of Fuchsia Dunlop’s Land of Plenty, which turned out to be the easiest bun filling I’ve ever made and used ingredients we already had around. Go figure. But never fear, we’ll get around to the soybean paste and pickled mustard greens later this week. Stay tuned!

steamed bao

Concerning bao: I love pretty much any kind of bread or dumpling with a savory filling, and bao are even more wonderful made fresh at home than they are off a street vendor’s cart. Continue reading

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