Rumor has it that a little shop in Boston called Mei Mei’s serves this delicious breakfast sandwich made of two poached/fried eggs on a scallion pancake with pesto sauce and cheese. It’s called the “Double Awesome.”
This is akin to the bread you find in Chinese bakeries. They’re often stuffed with fillings such as custard, red bean, or cha siu, or topped with crusts to make those Hong Kong style pineapple buns (foreshadowing!!!) but as this is my second time ever working with yeast, I’m starting small with just plain loaves.
I’m all about minimalism when it comes to kitchen equipment, and I’ve tried to get by without thermometers. Thus, I scorched my first batch of chili oil. The apartment reeked of smoke and the resulting oil tasted like charcoal.
Oh, also, the above photo features the “sad woman sauce.” My friend brought it along and explained how it’s ubiquitous in China and like crack. The chili oil with black bean sauce goes on everything, even spicy noodles!
I go out of my way in Chinatown to buy cha siu because it was a dish that I never dreamt of cooking. However, when I bought a pork shoulder on a whim and subsequently frantically looked up ways to cook it Chinese-style, cha siu came up. I didn’t even realize that was the cut used! Next time, I will be sure to buy the fattiest cut available.
Shoutouts to thewoksoflife.com, with consistently good Chinese and Taiwanese recipes, and invaluable advice on how to emulate industrial cooking equipment in the home kitchen.
Cha Siu (Cantonese BBQ Pork)
3 lb pork shoulder/butt, very fatty, cut obliquely into flat 1”-thick strips. Marinate in bag overnight.
Appropriately, we made chicken cabbage dumplings. Also, pork and chive potstickers. Flashback to my Harvard Taiwanese Cultural Society days and our Dumpling Workshops, where we would buy huge bags pork and other ingredients, mix it with our hands, teach 100+ people how to wrap 1000+ dumplings, boil in three vats of water, and just have a great big happy family.
combine 1 lb ground meat, like 1oz chives, tiny bit of minced ginger and scallions, a splash of soy sauce, some cooking wine, dash of sesame oil.
with friends, wrap around 40 dumplings.
in a big wok with some oil, steam off a thin layer of water, then fry two surfaces.
Sorry, there’s no way to write an intelligible terse recipe, haha