Three days later, I think the question is, did I or did I not overdo it?īehold… of this thing that I created… What should I call this fine specimen of human greed, I asked myself…? It’s gotta be something absurd, something inherently wrong… immoral almost. What was I to do? Could I right this wrong? It might as well be called, the almost vegetarian pork bun. Perhaps it’s the traditional way, perhaps it’s even the healthy way, but there was about a whole damn cup of diced cabbage, even though nicely seasoned if I might add, with only about one tbsp, one lousy tbsp of diced pork! Now that, that really pissed me off. It almost made me forget about the “but”… well… But, the only thing was… there was practically no pork. Huge… colossal… almost comically sized, it was the steamed pork bun I’ve always wanted, with soft but chewy dough in the optimal thickness, filled with flavourful, savoury and non-soggy filling that was a complete meal on its own. That day, on a busy Beijing street where I’ve overlooked all these years, I found the bun of my dreams. It is an obsession supported only by faith, that as long as I bite into every single steamed pork bun that comes across my path, that if I just do that, then someday somewhere, I would find the one. In fact, overly large steamed buns usually mean overly thick doughs and little fillings, and for the past 35-some years in the ever-pursuit for “the one”, big or small, I hardly found a steamed pork bun that I actually like. I know, it’s completely shallow, illogical, utterly fantasy-based. Even though we all know that size does not imply superiority or function, but as far as steamed bun goes, it is fair to say that I like’em as unapologetically as how men like their boobs. I wish I could say that this is where the embarrassment stops, but no. Throw a steamed pork bun in front of me while I’m crossing the street? And you can watch the progression of a human-roadkill unfold with captions, NatGeo-style. Ask my husband who never understood any of it, that whether it is placed on the table of a proper restaurant or abandoned in the metal cage of an electric warmer inside any 7-11’s in Asia, or even just a carcass of it laying on the asphalt being picked by a mob of pigeons… you put a steamed pork bun within my perimeter of sight? And you’re likely to achieve a deer-in-headlights reaction from me. I think it was a childhood trauma that I developed in my earliest memory, over one afternoon by a hungry swimming pool when it was given to me as a snack, but I never suspect it would follow me ghostly into adulthood like an unsociable kink. I have a sickly obsession for Chinese steamed pork buns. There’s something about me unknown to most. PACKED WITH A WALLOP OF SCALLION GROUND PORK, A PIECE OF BRAISED PORK BELLY, ONE BRAISED SHITAKE MUSHROOM, ONE SALTED DUCK YOLK AND CHILI CONFIT, EACH BUN MEASURES 5 1/2″ (14 CM) IN DIAMETER AND ALMOST 1 LB (450 GRAMS) IN WEIGHT IF THIS ISN’T CRIMINAL, I DON’T KNOW WHAT IS It's a far gentler form of cooking than most, retaining the flavour and texture of all foods.MEET “THE WALTER WHITE” – THE KINGPIN OF MEAT BUNS Often, steamers are bought for health reasons on the grounds that steaming preserves more vitamins and nutrients than boiling. Though not strictly a kitchen essential, for some, electric steamers are an indispensable tool. Simply so, is a steamer worth it for food? Using the microwave as a steamer or done on the stovetop, steamer recipes are an effective way to prevent a food's nutrients from being broken down, or lost, during the cooking process. Vegetables like broccoli and carrots, seafood like fish fillets and crab legs, and even rice can be cooked in a steamer. Subsequently, what foods can you use a steamer for?
The process is sometimes slower than using a metal basket, but it's also more effective bamboo absorbs some of the excess moisture while cooking, rather than allowing the steam to re-condense into water and drip back onto your food. Bamboo steamers have a tightly woven lid that keeps steam from escaping.
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