Jamie Oliver’s, naturally.  I’ve been waiting for the episode with the recipes for steamed buns, that he puts on the table and says- imagine putting this on the table- boom! They looked wonderful. And I’ve always been a pig for Chinese food. Finally, last Thursday I caught that episode, took notes of all the recipes, ordered a bamboo steamer from Ocado and this evening made the whole thing.  Olutafied, as ever, I had to. Jamie boy makes those meals a bit too healthy  sometimes, so I decided against steaming my chicken, I fried it. 🙂

The buns. Super easy recipe. A 400 ml can of coconut milk and 2 of those cans of self raising flour. Pinch of salt. Kitchen aid.  The dough was very runny, messy and difficult to work with, but I was doing as I was told, as always on the unfamiliar territory.  They steamed in the wok for about 15 minutes using the muffin paper cups and they  looked exactly like on telly.  They tasted ok and were very, very filling, however I couldn’t, for the live of me taste any ducking coconut!!!Maybe coconut cream next time? Some toasted desiccated coconut? We both really liked them though and I’ll be looking at more recipes with steamed buns.  If I could make those super light dim sum things with hot pork inside, I’d be super happy.

The chicken was awesome. And will be done again this way. A quick marinade of hoisin sauce, a juice of half a lime, some salt, sesame seeds. A few chestnut mushrooms.  Quickly pan fried, finished with fresh chili and coriander- from the garden. Loved it! Fresh, exciting, oriental.

Also present were some steamed broccoli and pak choi, a bit overcooked, but eaten nevertheless. And a little cucumber salad that I won’t bother with any more, so average it was.

I’ll definitely be doing more buns, more steaming and more of that yummy chicken.