My Recipe

Baked BBQ Pork (Char Siu) Bun


7 oz – Char Siu
5 oz – Onion
1 recipe – Proved bun dough (see recipe below)
2 Tbsp – beaten egg (for glazing)


1½ tsp – Light soy sauce
1½ tsp – Dark soy sauce
1 Tbsp – Oyster sauce
1 tsp – Sugar
1/2 tsp – Sesame oil
1½ Tbsp – Cornstarch
4½ oz – Water


  1. Cut char siu and onion into small dices.
  2. Mix seasoning ingredients.
  3. To make filling: Heat wok and add 1½ Tbsp oil. Sauté onion until translucent. Add seasoning ingredients and bring to a boil. Add char siu, toss until heated through and sauce thickens. Remove onto a large plate. Cool and divide into 20 portions.
  4. Punch proved dough down with the fist of your hand which is slightly floured. Remove dough from bowl to a slightly floured surface. Knead several times with the palm of your hand. Cut dough into 20 small lumps of 42 g each. Cover with a dry tea towel and rest for 10 minutes.
  5. Grease 1 or 2 cookie sheets or line with parchment paper or Silpat.
  6. Roll each lump of dough into a thick disc about 3½” in diameter. Put a portion of the filling on the rolled out disc and shape into a bun. Arrange on prepared cookie sheet with seal side down. Repeat with remaining dough and filling.
  7. Cover shaped buns with a dry tea towel. Allow to rise in a warm place until double in size.
  8. Brush proved bun with beaten egg and bake in a preheated 350°F oven for about 12 minutes (rotate after 8 minutes). Remove and cool on cooling racks. Enjoy!

Note: Baked bun can be frozen.

Dough for Baked Chinese Bun


1 lb – Bread flour
3½ oz – White granulated sugar
1½ oz – Lard (softened)
1 – Large egg
2/3 cup – Warm water (105°F to 115°F)

Yeast Mixture:

2 tsp – Active dried yeast
1/2 tsp – White granulated sugar
1/3 cup – Warm water (105° to 115°F)


  1. Add 1/3 cup of warm water to a warm bowl. Sprinkle 2 tsp sugar and yeast on top. Stir to dissolve. Cover and stand mixture for about 10 minutes or until foaming.
  2. Make dough using either one of the following 3 methods.

Make dough by heavy-duty stand mixer:

  1. Heat sugar, lard and remaining 2/3 cup water in a saucepan until sugar and lard dissolve. Cool to lukewarm (105°F to 115°F).
  2. Beat egg in a small bowl.
  3. Put flour in mixer bowl. Add sugar, lard and water mixture in step 1, yeast mixture and egg. Using dough hook, mix for 2 minutes on speed 2. Knead on speed 3 for another 6 minutes until dough is smooth and not sticky.
  4. Remove and put dough in a greased bowl. Turn dough to coat oil evenly. Cover using plastic wrap and let dough rise in a warm place until double or triple in size.

Make dough by hand:

  1. Put flour in a big bowl. Make a well in the centre. Add sugar, lard, egg, remaining ⅔ cup warm water and yeast mixture. Start incorporating flour into the mixture. Then transfer to a work surface. Sprinkle flour on the work surface to prevent dough from sticking. Knead to a smooth dough and not sticky to the touch.
  2. Put dough in a greased bowl. Turn dough to coat oil evenly. Cover using plastic wrap and let dough rise in a warm place until double or triple in size.

Make dough by bread machine using dough cycle:

Put all ingredients and yeast mixture ingredients in the bowl and press “dough” cycle. Dough is ready when cycle ends.

High Blood Sugar in Older Women Linked to Colorectal Cancer

There may be a link between high blood sugar levels and an increased risk of colorectal cancer in older women, a new study finds.

Researchers analyzed 12 years of data collected from 5,000 postmenopausal women in the U.S. Women’s Health Initiative study. The women’s fasting blood sugar (glucose) and insulin levels were measured at the start of the study and then several more times over the next dozen years.

During the study period, 81 of the women were diagnosed with colorectal cancer.

The researchers found that women with elevated glucose levels at the start of the study were more likely to develop colorectal cancer, and that those in the highest third of glucose levels were nearly twice as likely to develop colorectal cancer than those in the lowest third.

There was no association between insulin levels and colorectal cancer risk, according to the team led by researchers at Albert Einstein College of Medicine in New York City.

The study appeared online in the British Journal of Cancer.

Japanese Oden Stew


200 g beef tendon
500 g daikon
4 medium potatoes
4 pieces deep-fried tofu
4 burdock fishcake rolls
1 cake konnyaku
4 boiled and shelled eggs
8 sausages
to taste yellow mustard

Seasoned Broth

8 cups dashi
2 tbsp sugar
2 tbsp mirin
7 tbsp light soy sauce
1 oz dried shrimp
6 tbsp sake


  1. Rinse beef tendon and blanch in a pot of lightly salted boiling water. Drain and cut into bite-size chunks.
  2. Peel potato and daikon. Cut into 2 cm thick round pieces.
  3. Rub konnyaku with salt, parboil briefly. Cut diagonally across the surface into 8 pieces.
  4. Blanch deep-fried tofu and burdock fish cake in boiling water to remove excess oil. Cut tofu in two halves.
  5. Place all ingredients and seasoned broth in a pot. Bring to a boil. Cook over low heat for 1 to 1½ hour until the beef tendon is tender. Serve with mustard.

Source: Japanese magazine

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