Jamie Oliver saved my life! With his pork dim sum recipe…

So is anyone watching Jamie’s new cheap meals show?  I’m keeping up with this one for sure as I love finding ways of reducing costs with cooking since I like to cook all the time (well, duh).  My passion is far enough now for me to create dishes within one cuisine, then use the leftovers to make another substantial meal from another cuisine, for example; roast dinners are my favourite to use leftover mash to make Indian parathas for the next days breakfast, then the meat for a stir fry at dinner time – but there’s so many things you can do with leftovers and I really believe in wasting nothing! When Jamie made the pork dim sum, I was ready to make them that night after seeing the show – it was due to being ill that I didn’t go ahead with it but trust me when I say, I seriously would have.  Ever since having dinner at one of my old university friend’s house, Mary who is half Thai and half British, I’ll never forget this meal she and her partner, Chris made as they’re the ones who introduced me to bau – the type of dim sum he made on the show.  From then on, I started buying these from the Chinese supermarket all the time and even begged the owner of the store to give me a recipe, as we’re on friendly terms and he loves food – he told me it’s too difficult to make and quite a long process; the recipes I found seemed to say the same thing to me and although this normally wouldn’t put me off, I for some reason didn’t give it a try...   Then I went to China last year and oh my goodness... I could buy bau for 20p each!  I was in heaven and I can’t explain just how happy I was to be able to buy freshly made bau for so cheap and with so many fillings!  Greg and I would wake up early enough when we were in Luoyang. to visit one of the only stores open down the road, which looked like a garage from here if I were to describe it, except, there was masses of steam coming out and stacks and stacks of bamboo cases, high enough to almost be as tall as me (not that hard I guess), cooking away tons of bau – it was such a pleasure to wait with our bit of change in our hands, staring at them being cooked, then signalling with our fingers how many we wanted and for them to bag it up – we’d pretty much open the bag straight away with the steam flowing out and grab one each to each on the way back to the hostel to grab bits before heading out for the day.

So is anyone watching Jamie’s new cheap meals show? I’m keeping up with this one for sure as I love finding ways of reducing costs with cooking since I like to cook all the time (well, duh). My passion is far enough now for me to create dishes within one cuisine, then use the leftovers to make another substantial meal from another cuisine, for example; roast dinners are my favourite to use leftover mash to make Indian parathas for the next days breakfast, then the meat for a stir fry at dinner time – but there’s so many things you can do with leftovers and I really believe in wasting nothing!
When Jamie made the pork dim sum, I was ready to make them that night after seeing the show – it was due to being ill that I didn’t go ahead with it but trust me when I say, I seriously would have. Ever since having dinner at one of my old university friend’s house, Mary who is half Thai and half British, I’ll never forget this meal she and her partner, Chris made as they’re the ones who introduced me to bau – the type of dim sum he made on the show. From then on, I started buying these from the Chinese supermarket all the time and even begged the owner of the store to give me a recipe, as we’re on friendly terms and he loves food – he told me it’s too difficult to make and quite a long process; the recipes I found seemed to say the same thing to me and although this normally wouldn’t put me off, I for some reason didn’t give it a try…
Then I went to China last year and oh my goodness… I could buy bau for 20p each! I was in heaven and I can’t explain just how happy I was to be able to buy freshly made bau for so cheap and with so many fillings! Greg and I would wake up early enough when we were in Luoyang. to visit one of the only stores open down the road, which looked like a garage from here if I were to describe it, except, there was masses of steam coming out and stacks and stacks of bamboo cases, high enough to almost be as tall as me (not that hard I guess), cooking away tons of bau – it was such a pleasure to wait with our bit of change in our hands, staring at them being cooked, then signalling with our fingers how many we wanted and for them to bag it up – we’d pretty much open the bag straight away with the steam flowing out and grab one each to each on the way back to the hostel to grab bits before heading out for the day.

There was nothing like it and now, I’ve got many thanks to give to Jamie Oliver for giving such an easy and straightforward recipe to make them myself!  When he made the dough simply with self raising flour, salt and milk, I thought he must’ve been joking or there was a serious joke on me for never knowing about this!  Either way, I’m indeed a happy girl and will make these a LOT, perhaps some to freeze to whip out but either way I don’t care... I got my bau recipe!  I’d recommend this to anyone who likes Chinese flavours and for something to offer in a spread or along a noodle dish and also, to play around with your own fillings using what you have hanging round the kitchen, mixed in with a dressing using perhaps soy sauce, sweet chilli sauce, hoisin sauce – I mixed soy sauce, BBQ sauce, sesame oil, shaoxing rice wine and some sugar to taste and marinated the pork with this.  Enjoy!

There was nothing like it and now, I’ve got many thanks to give to Jamie Oliver for giving such an easy and straightforward recipe to make them myself! When he made the dough simply with self raising flour, salt and milk, I thought he must’ve been joking or there was a serious joke on me for never knowing about this! Either way, I’m indeed a happy girl and will make these a LOT, perhaps some to freeze to whip out but either way I don’t care… I got my bau recipe! I’d recommend this to anyone who likes Chinese flavours and for something to offer in a spread or along a noodle dish and also, to play around with your own fillings using what you have hanging round the kitchen, mixed in with a dressing using perhaps soy sauce, sweet chilli sauce, hoisin sauce – I mixed soy sauce, BBQ sauce, sesame oil, shaoxing rice wine and some sugar to taste and marinated the pork with this. Enjoy!

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