Luke Nguyen grew up on this very authentic southern Vietnamese recipe for noodle salad, which makes a perfect light lunch. "Bun" is the vermicelli noodles, "bo" is the beef and "xao" means to stir-fry – the beef is quickly marinated and charred in a hot wok and served on top of cold noodles, cucumber, beansprouts and herbs. You simply add nuoc cham and garnish to taste.
Bao (or bau, pow or baozi) is the Chinese word for ‘steamed bread’, and that’s exactly what these strange little white Kermit faces are. This recipe originates from David Chang – though I’ve modified it slightly. 30 baos might sound like a lot, but they will get eaten, and if not they freeze very well. Just defrost in the steamer when it’s time to eat.
Jane de Graaf consulted the experts and discovered the right combination of fruit and spices needed to create the best recipe for homemade hot cross buns this Easter. But remember, you can add more or less of the spices - it's up to you. You might also want to add ginger, ground cloves or star anise to suit your tastes.
Coconut and condensed milk rolls (pão doce com coco)
Traditional recipes for these ridiculously delicious buns tend to be dense with flour, but here’s a slightly fluffier version for you to try. As if the condensed milk in the filling isn’t enough, you get to pour more over the end result. Use as much – or as little – at this stage as you like, and a sprinkling of shredded coconut is an optional embellishment.
Steamed spring onion flower buns (xiang cong hua juan)
It’s in the single digits here in Boston, and I am freezing. During times like these, I crave comfort food. I’m not talking about mac and cheese or lasagne, I mean Chinese comfort food, such as xiang cong hua juan. It literally translates to fragrant spring onion flower buns, but they are also known as steamed spring onion buns. This is an easy recipe and very, very satisfying. There are two ways you can shape the buns – one uses a knife, the other a chopstick. Both create layers, although I…
Bring the flavours of Easter to your kitchen with Mary's moreish hot cross buns.For this recipe you will need a piping bag fitted witha fine 3mm nozzle, but if you don't have a nozzle you could use a piping bag and snip the end off.
Some say the earliest cinnamon roll may have descended from a medieval fritter, while others credit the Swedes or Germans as creators. Today, there are many variations, including this American-style caramel and pecan-laced sticky bun. The recipe is best eaten ont the same day – although that shouldn’t pose a problem!
This burger bun recipe is our take on the traditional bread found in Xi’an. Although the original buns are the best, this delicious version comes a close second. You can use pork belly instead of lamb, if you prefer.