CHARCOAL BURGER BUN

Burgers are one of our comfort foods. Patties of pork, beef, fish or chicken accompanied with slices of cheese, lettuce, tomatoes and pickles smeared with mayonnaise and mustard, ahhhh... just imagining it makes me drool!

After successfully made my charcoal pandesal, i decided to try it in a burger bun and it worked well too! Here is it--

CHARCOAL BURGER BUNS
Makes about  869g raw dough yields about 10 buns

3 c bread flour

2 tsp instant yeast

¼ c caster sugar

1 tbsp bamboo charcoal powder

1  tsp salt

1 egg

1 c fresh milk

2 tbsp softened unsalted butter

 

Topping:

Melted butter to brush the buns before baking

White Sesame seeds or combination of black & white

 

Greasing the bowl:

1 tsp oil

 

Place dough ingredients in a bowl of stand mixer.

Mix to rough dough, after which start the timer of 15 minutes and knead to smooth dough.

When done, form the dough into a big ball.

Place in a greased bowl and proof for an hour or until double.

When ready, punch the dough.

Divide into 80g each and roll into ball.

Place the bun on a baking tray lined with parchment paper and gently pat the top to flatten.

Brush with butter and sprinkle with sesame seeds.

Bake at 175° for about 15 minutes.

Cool and ready to use.

I made pork burger patties to go with this bun, emmental cheese, lettuce, tomato and sliced onions. It's sooo good!

BRAISED PORK RIBS in MISO

Little did we know that miso is a popular Japanese seasoning. It is a fermented soybeans paste with salt and kōji. It's interestingly delicious that almost every dish we might think of blends perfectly with miso. Even a simple mixture of hot water and miso paste-- miso soup, is satisfyingly flavourful. The primarily reason how my kids came to love miso.

Tonight is a venture of braising pork with fermented soyabeans.

Check this out!

BRAISED PORK RIBS IN MISO

About a kilo of pork ribs (6 big slices) 

2 c water for simmering

1 tsp cornstarch mix with 1 tbsp water, to thicken the sauce, if needed.

 

To Sauté

1 thumb size ginger (grated)

1 head garlic, minced

1 medium onion, chopped

2 stalks scallion,

Star anise

Cinnamon quill

1 tbsp butter, optional

About 1 tbsp EVOO

 

Sauce, mix and pour

2 tbsp fermented soy bean paste (miso)

2 tbsp LKK Superior light soya sauce

1 tbsp oyster sauce

1 tsp black soya sauce

1 tsp sesame oil

4 tsp Shaoxing wine

 

Method:

Place butter and EVOO in a pan.

Brown the ribs, remove from pan and set aside.

Sauté the sauté ingredients in the same pan until aromatic.

Add mixed sauce. Simmer.

Add ribs, water. Bring to a boil under high heat.

Lower the heat and let it simmer until sauce is reduced and ribs are soft, stir occasionally.

When you are satisfied with the amount of sauce, add the dissolved cornstarch, if needed.

Let it simmer until sauce thickens.

When done, remove the spare ribs and place it on the serving plate.

Pour the sauce over the ribs and garnish with sliced scallions.

Serve with steamed rice.

Enjoy!