-
Fluffy steamed buns encasing rich, sticky pork are always first to be plucked from the trolleys at yum cha restaurants. You can leave the bunfight behind by making even better char siu bao at home. Marinated pork is roasted in the oven, then concealed in glossy bao, risen with yeast and a little baking powder.
-
Poaching in master stock is a classic Chinese technique with many cooks taking pride in a concoction that is reused for years – sometimes it’s even passed down through generations! Each new meat that’s braised in the stock both borrows and imparts flavour. See the Tips section for ways to retain and reuse your Master stock safely.
-
Fluffy Making fortune cookies is a bit tricky, so it's best tackled with friends or family in a spirit of fun. And anyway, even if you don't create perfect cookies, the biscuits are still delicious. Check danivalentcooking.com for printable fortunes and more folding tips. Must have accessory: Medium Rose Gold Over Tray - SHOP NOW (AU) | SHOP NOW (NZ)