Try,Try, Try (Again): Finally

I have been meaning to get a family portait taken for a while now, but some how I keep putting it off. THANK YOU Laura for driving out and taking our pictures! They turned out wonderful.

What's Up Kids??

updated 01/01/2012

Bean is no longer a toddler. He started preschool a month ago (we were on the waiting list and a spot opened up) and life has never been the same. He is now trying to read books all on his own. What Bean really is doing is making up the story as he goes, which is fun to listen to.

Lily now crawls all over the house. If she needs to get to something fast she will revert to combat crawling. She also will call for Bean. She has not quite said his name yet, but Lily makes a distinct sound when she wants his attention.

What's Cookin'

updated 3/13/10

Sooo excited!! I've been craving boa (Chinese steam buns), and I finally found a recipe that works. I found this recipe at all recipes.com

Chinese Steam Buns With Meat Filling

Filling:
8 oz chopped pork

1 (4 oz) can shrimp, drained and chopped

1 tsp salt

2 green onions

1 tbsp chopped fresh ginger

1 tbsp light soy sauce

1 tbsp rice wine

1 tbsp vegetable oil

1 tbsp white sugar

ground black pepper to taste

2 1/2 tbsp water

buns:

1 tbsp active dry yeast

1 tsp white sugar

1/4 c all-purpose flour

1/4 c water

1/2 c warm water

1/4 tsp salt

2 tbsp white sugar

1 tbsp vegetable oil

1/2 tsp baking flour

1. Cook chopped pork in a wok over medium heat. After 3 minutes of cooking add chopped shrimp if desired. Cook until pork is no longer pink. Drain, season with salt and set aside.

2. Mix together green onions, ginger, soy sauce, rice wine, oil, sugar, and pepper. Stir in minced meat. Stir in water and mix thoroughly. Chill in freezer for 2 hours, or refrigerate over night to firm up and blend flavors.

3. Prepare dough for buns.

1. Mix together yeast, 1 tsp of sugar, 1/4 c flour, and 1/4 c warm water. Allow to stand for 30 minutes.

2. Mix in 1/2 c warm water, flour salt, 2 tbsp sugar, and oil. Knead until dough surface is smouth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.

3. Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts.

4. Shape dough into balls. Roll each out into a circle (like wonton wrapers). Put 1 tbsp of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seams down onto wax paper squares. Let stand until doubled, about 30 minutes.

5. Bring water to boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between buns. At least 2 inches space should be left between steam plate and the wok. Cover with lid. Steam buns over boiling water for 15 to 20 minutes.

6. REMOVE LID BEFORE you turn off the heat, or else water will drip back onto the bun surface abd produce yellowish "blisters" on bun surfaces. Continue steaming batches if buns until all are cooked.

Try,Try, Try (Again)

Sunday, May 9, 2010

Finally

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