MIDDLE EASTERN BAOS – Cuisinart Philippines

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MIDDLE EASTERN BAOS

MIDDLE EASTERN BAOS

INGREDIENTS

For the Chicken

  • 1 kg chicken tenders, 4 tbsp plain flour (for dusting), 2 tbsp corn flour (for dusting)
  • ¾ cup plain flour (for coating), ¼ cup corn flour (for coating), ½ tsp salt, ½ tsp chili powder, 1 tsp pepper

For the Marinade

  • 1tbsp garlic juice, 1tsp ginger juice, 1 tsp
  • paprika, 1tsp cayenne, 1tsp cinnamon, ½ pepper, 1tsp salt, 5 tbsp buttermilk, 1 tbsp soy sauce, 1 tbsp lemon juice, 1tsp celery powder, 1 tsp vinegar, ½ tsp tobacco

METHOD

  1. Rinse chicken, pat dry.
  2. Combine all ingredients for the marinade in a bowl and rest for 10 mins. Place chicken in marinade, massage and set aside.
  3. Combine flour and cornflour on a plate ready for dusting. Remove chicken from the marinade and dust one piece at a time.
  4. Return to bowl marinade for 6 hour or overnight.
  5. Remove chicken from the fridge.
  6. Combine plain flour, corn flour, salt, chili powder and pepper and mix well.
  7. Heat vegetable oil in a large fry pan and start to fry the tenders until golden brown.

For the Bao

  • 525g plain flour, extra for dusting, 1 ½ tbsp caster sugar, plus a pinch, 1 tsp dried year
  • 50 ml milk, 1 tbsp sunflower oil, plus extra for dusting, 1 tbsp rice vinegar, 1 tsp baking powder

METHOD

  1. Mix flour, caster sugar, ½ tsp salt in a large bowl.
  2. Dissolve the yeast and a pinch of sugar in 1 tbsp warm water, add to the flour with the milk, sunflower oil, rice vinegar and 200ml water.
  3. Kneed for 15 mins and place in a warm spot till it doubles in size.
  4. Roll into a long sausage shape, about 3cm thick.
  5. Cut into pieces about 3cm wide and roll into a ball, leave to for 3 mins.
  6. Roll each ball into oval shape about 3-4mm thick.
  7. Fold the dough over, place a small sheet of baking paper in between and leave to prove for 1 hr.
  8. Heat a large steamer and cook for 8 mins until puffed up.

Garlic Sauce

  • 1 cup garlic, 2 tsp salt, 3 cups vegetable oil
  • ½ cup lemon juice

METHOD

  1. Add garlic and salt into a food processor, and blitz.
  2. Pour one to two tablespoons of oil.
  3. Continue adding another tablespoon or two until the garlic starts looking creamy.
  4. Add the ½ cup of lemon juice and blitz.

For the filling

Coriander, Radish

Tags: Dinner