INGREDIENTS FOR BAO:
2 Tbsp Caster sugar
1¼ tsp Active dried yeast
200 ml Warm water, or a dash more if needed
300 gm Plain flour (2 cups)
1 tsp Salt
½ tsp Baking powder
1 Tbsp Spirulina powder or Malunggay powder
1 Tbsp Peanut oil, choose a good quality one, plus extra for brushing
1. Put sugar and yeast in a small bowl of warm water. Leave in a warm place for about 5 minutes until the yeast is frothy.
2. Sift the flour, salt and baking powder and spirulina powder into the bowl of an electric mixer with a dough hook. Make a well in the centre of the flour and pour the peanut oil. Add in the yeast mix to flour mixture. Mix until it turns into a dough. The dough should form into a soft, but not sticky ball.
3. Place the dough on your bench top and knead by hand until it is smooth, about 2 minutes.
Lightly oil and place the dough in a bowl. Cover with plastic wrap and a clean tea towel. Leave in a warm place to rise until the dough has doubled in size, approximately 1 hour.
4. Divide the dough in half. Cover one half with plastic wrap and set aside. Divide the dough into 5 even-sized pieces, so you’ll have 10 dough pieces all in all. Roll each piece into a bun shape and roll them in an oval shape. Place on a piece of baking paper as you go, making sure they are well apart. Lightly brush with peanut oil and cover with plastic wrap. Leave to prove for another 15 minutes or until they increase in size (half of their original size again).
5. Repeat with all the remaining piece of dough.
6. When ready to steam, put enough water in the steamer to prevent it from boiling dry. Place a piece of baking paper in the base of the steamer.
7. Carefully lift the first five buns and place in the lined steamer. Replace the lid and cover with a cloth and steam for 10-12 minutes until the buns are puffed and sound hollow when you tap the base.
8. Carefully lift out the buns. Repeat to steam the remaining five buns.
INGREDIENTS FOR CHICKEN KARAGE (JAPANESE FRIED CHICKEN)
1 lb chicken breast or thigh
1 inch ginger
8 cloves garlic (You can adjust as you like)
1 Tbsp soy sauce
1 Tbsp sake (or dry sherry)
1 tsp sesame oil
1 tsp granulated sugarSea salt
Freshly ground black pepper
1/4 cup corn starch
1/4 cup all-purpose flour
Vegetable oil for frying
1. Pat dry the chicken with paper towel. Cut each chicken breast or thigh into 2 inch pieces. Season with salt and freshly ground black pepper. Put the chicken in a large bowl or storage bag.
2. Grate the ginger and mince the garlic (with garlic presser).
3. Combine the chicken and all the seasonings in the bowl (or storage bag). If in a bowl, cover with plastic wrap and rest in refrigerator for at least 1 hour.
4. Bring the oil to 320-338F (160-170C).
5. Combine corn starch and flour, and whisk all together.
6. Add the flour mixture to the chicken.
7. Gently drop each piece of chicken separately into the hot oil. Do not overcrowd so as to cook the chicken evenly and quickly. Deep fry approximately 3-5 pieces at a time (depending on the pan).
8. Cook the chicken until it is cooked through and the outside is light golden color. If the oil temperature is too high, the chicken will change its color quickly and will burn.
9. Transfer the fried chicken onto a wire rack to drain excess oil.
10. Serve and enjoy with family and friends!