I love how the hot dog buns in the Chinese bakery are so soft and fluffy. I decided to make it at home and tried out a few different shapes. If you are like me and want to make something different, then give this a try. Its perfect for a quick snack. Children would love it because of the different shapes especially the puppy shape. You could add some toppings like cheese, chopped green onions, sliced onions, sliced bell pepper to it just before baking. If you have any questions, please post it in the comment section and I shall make sure I reply. Do try and enjoy
Hot dogs – 8 (uncooked)
All purpose flour – 370 gms
Warm milk – 1 cup
Sugar – 3 tbsp
Quick Rise Yeast – 2 1/4 tsp
Baking Powder – 1 tsp
Sea Salt – 1 tsp
Melted Butter – 3 tbsp
- Mix the warm mix and sugar in a small bowl and then add the yeast to it. Let it sit for 5 minutes.
- It will become frothy if the temperature of the milk is right. Make sure that the milk is not hot as it will kill the yeast and the dough will not rise.
- In a large bowl or the bowl of your stand mixer, add the flour, baking powder and salt. Mix it well.
- Add the melted butter and beat it for couple of minutes.
- Add the yeast mixture and mix it to form a dough. Knead the dough for ten minutes till smooth and elastic.
- Place the dough in a lightly oiled bowl. Let it rise for an hour till it has doubled in size.
- Divide the dough into 10 equal and smooth pieces. I weighed mine to make sure they are equal in size.
- Follow the pictorial instructions to make the different shapes with the dough.
1. Roll out the dough in a rectangle. Place the hot dog inside and cover it up with the dough.
2. From the top, make cuts on it up to 3/4 the way as shown in the picture. Now place each slice on either side till all the way through.
3. For the next one, roll the dough into a circle. Make two small slits on the sides and spread it out. These are the doggy ears. Now slice the mouth part in half using scissors. It was tricky to do that but possible. Now place half a hot dog in the mouth part and then seal it up. Then use black kidney bean or coffee bean for the eyes and nose.
4. Roll up the dough into a rectangle and place the hot dog in the center. Now makes small slits on each side. Now braid the dough over the hot dog as seen in the picture.
5. Roll out the dough using your hands like a rope/ string. Wind the hotdog using this rolled out rope for the next design.
6. Roll out the dough into a circle. Make slits in the dough as shown in the picture. Slice the hot dogs into 6 pieces and insert the pieces into the six petals of the dough.
- Place all the prepared hot dog buns onto a baking sheet lined with parchment paper and let it rest for 40 to 60 minutes.
- In the meantime, preheat the oven to 400 degrees. Beat one egg in a small bowl and use a brush to egg wash the rested dough. Bake it for 10 to 15 minutes or till golden brown in color.
A very basic yet flavorful vermicelli rice noodle recipe. With this base, you can try a variety of different flavors of your choice.
For instance, you could omit the hoisin sauce and keep it simple. Also add a tbsp of curry powder to it to make a Singaporean version of vermicelli noodles. You could also add chicken or shrimp in place of pork or a mixture of proteins to get a mixed version. Add different vegetables of your choice.
Onion – 1 (sliced)
Green onion –half a bunch (chopped)
Chinese Cabbage – a small pc (sliced)
Carrot – 2 (shredded)
Garlic – 5 cloves (sliced)
Pork – 200 gms (sliced thin and small)
Eggs – 3
Vermicelli Noodles – 1/2 pkt
Soy sauce – 4 tbsp
Hoisin sauce – 2 tbsp
Sesame Oil – 1 tbsp
White pepper – 1 tsp
Salt – to taste
- Soak the dried noodles as per package instructions. Shake the noodles to separate the noodle strands and then strain in a colander.
- Heat oil in a pan, add 2 tsp oil and scramble the eggs. Remove and set aside.
- In the same pan, add 2 tbsp of oil, add the pork, 1-2 tsp of soy sauce and stir fry for about 5 minutes till tender. Remove and set aside.
- Add 2 tbsp of oil and saute garlic and onion till golden in color.
- Add cabbage, carrot, bok choy and spring onion. Stir till vegetables are soft.
- Add the soy sauce, hoisin sauce and sesame oil.
- You can optionally add a chicken bouillon cube to taste.
- Add in the scrambled eggs, spring onion, noodles and ground white pepper and salt to taste.
- Toss the noodles to evenly mix in with the vegetables.
Fried rice is one of the main dishes in Indo Chinese food. This dish is very adaptable as its a very basic vegetarian recipe You could add more veggies of your choice. Add cooked and shredded chicken, meat or prawns to it for a non vegetarian option. You can add scrambled eggs to it make egg fried rice. Add some fried paneer to make paneer fried rice. Add chicken, prawns and eggs to make mixed fried rice.
Hope you enjoy!
Cooked Basmati Rice – 4 to 5 cups
Oil – 2 tbsp
Onion – 1(sliced)
Ginger – 1 tbsp (chopped)
Garlic – 1 tbsp (chopped)
Green bell peppers / Capsicum – 1 (chopped)
Celery – 2 sticks (cut thin and long)
Carrots – 2 (small cubes)
Green beans – 7 to 8 (chopped)
Cabbage – 1 small pc (cut thin and long)
Green Onion/ Spring Onion – 1 bunch
Soy Sauce – 2 tbsp
Rice vinegar or White vinegar – 1 tsp
White pepper pw – 1/2 tsp
Salt – 1 tsp (add more/less according to taste)
- Heat oil in a pan on medium- high heat, saute ginger and garlic in a few seconds.
- Saute onion, celery and spring onion for 30 seconds.
- Add carrots and beans and mix well. Add salt, cover and cook for a minute.
- Add cabbage and bell pepper. Mix well. Cover and cook for couple minutes.
- Add the cooked rice to it and mix well.
- Add soy sauce, vinegar and white pepper pw and stir fry on high heat for couple minutes.
Indo Chinese food is very popular in India. Its an Indian version of Chinese food. A popular dish that you get in Indo- Chinese restaurants is Chilly paneer.
Saucy and yummy! Its so easy to prepare. Try and enjoy!
Paneer – 400 gms
Oil – 4 tbsp
Onion – 1(cubed)
Ginger – 1 inch (chopped)
Garlic – 6 cloves (chopped)
Bell peppers / Capsicum – 3 (different colors) – cubed
Green chillies – 3 to 4 (mild hot) , 5 to 6 (moderately hot)
Green Onion/ Spring Onion – 1 bunch
Cornstarch – 4 tbsp
Soy Sauce – 2 tbsp
Ketchup – 2 tbsp
Green chilly sauce – 1 tbsp
Red Chilly paste – 1/2 tsp
Sugar – 1 tbsp
- Prepare the batter – In a bowl, add cornstarch, chilly paste, 1/2 tsp soy sauce, salt- 1/2 tsp. Add water and mix well to make a smooth paste.
- Add the paneer to it and coat well.
- Heat oil in a pan on medium – high heat and fry the marinated paneer in it.
- Transfer onto a plate lined with paper towels to soak the excess oil and set aside.
- Heat oil in a pan on medium high heat, add ginger and garlic and fry till it turns golden in color.
- Add the onions, green chillies and the bell peppers together and stir fry for a minute.
- Mix the soy sauce, ketchup and green chilly sauce together in a bowl.
- Add to the above stir fry mix. Mix well.
- Add the fried paneer and 1 tsp cornstarch mixed with a bit of water to the pan. Mix well.
- Add 1/4 cup water to it and stir fry for couple more minutes.
- Enjoy ! It pairs very well with fried rice but tasty with plain rice as well.
Do you like Chinese food? I definitely do especially if its homemade. If you have the ingredients at hand, Chinese food is very easy to make at home. Just like, we need to have some basic spices at home to make Indian food, there are some basic sauces that you need to have at home to make Chinese food. The good to have basic sauces are soy sauce, rice wine vinegar, shao hsing cooking wine, hoisin sauce, oyster sauce, sweet chilli sauce, sichuan pepper and sesame oil. These ingredients are sometimes used in other Asian cooking as well. These sauces are readily available in chinese supermarkets like T n T supermarket.
Try making this Kung Pao Chicken at home. You won’t regret it!
For the Marinade
Soy Sauce – 1 tbsp
Chinese rice wine – 1 tbsp
Cornstarch – 1/2 tbsp
Chicken – 1/2 kg
For the Sauce
Chinese Black Vinegar – 1 tbsp
Soy Sauce – 1 tsp
Hoisin Sauce – 1 tsp
Sesame Oil – 1 tsp
Sugar – 1/2 tbsp
Cornstarch – 1 tsp
Sichuan pepper(ground) – 1/2 tsp
Peanut Oil or Vegetable Oil – 2 tbsp
Dried Red Chillies – 10
Green Onions – 1 bunch (slice the white and green parts separately)
Garlic paste – 1 tsp
Ginger paste – 1 tsp
Dry Roasted Peanuts – 1/4 cup
- Mix the soy sauce, rice wine vinegar and cornstarch together and then marinate the chicken with it. Keep it aside.
- Prepare the sauce by mixing the chinese black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch and ground sichuan pepper together in a bowl. Make sure that the sugar and cornstarch has dissolved. PS: You can substitute a good quality balsamic vinegar if you do not get the chinese black vinegar.
- Take a wok or skillet and heat the peanut or vegetable oil on medium high heat. Add the dried red chillies and stir fry till it just begins to turn black in color.
- Add the marinated chicken to it and stir fry. Close and cook for about 5 minutes.The chicken cooks in the water that it releases. (I like my chicken well cooked and that is why I choose this method but you can optionally stir fry it with the lid open for 2 – 3 minutes which is the original stir fry method.)
- Now add the sliced white part of the green onions, ginger and garlic paste. Stir fry for few seconds.
- Add the sauce and the roasted peanuts and cook for 2 -3 minutes. Transfer to a serving bowl.
- Garnish with the sliced green onions(the green part).Enjoy!