YEAST ACTIVATION:
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1 tsp active dry yeast powder
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1/4 cup / 65 ml warm water
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1 tbsp white sugar
DOUGH:
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1/2 cup /125 ml warm water
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4 tbsp /70g white sugar
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2 cups / 300g plain flour (all purpose)
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1 cup / 155g cornflour / cornstarch
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1/4 cup / 65 ml vegetable oil
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2 1/2 tsp baking powder
PORK FILLING:
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1 tbsp vegetable oil
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1/3 cup finely chopped escalot or white onion (Note 1)
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1 tbsp sugar
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1 1/2 tbsp soy sauce , regular or light (not dark)
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1 1/2 tbsp oyster sauce (can sub Hoisin)
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1 tbsp sesame oil
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1/2 cup water
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1 tbsp cornflour dissolved in 1 tbsp water
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1 1/2 cups Chinese Barbecue Pork , diced (Note 2)
As the lunar calendar marks the end of the year, the smell of delicious food fills the air. My mom, my aunts, and my PoPo would spend the whole day preparing traditional Chinese foods to celebrate the new year. The house would rupture in the sound of my family's native tongue. Even while I knew Mandarin, everyone in my family spoke Cantonese first mandarin second, and English third. Most of my family could speak English except my PoPo. When I was younger even though I couldn't speak Cantonese like my other cousins, she always made sure I was loved equally.
When I got older I was able to speak Mandarin and I could slowly communicate more with my PoPo. The more I learned the more I was able to talk to her, by the time I was around 11 I could have full conversations. Whenever I visited My popo she would buy a big box of yellow buns and pork buns. While the yellow buns were still good the pork bun was always my favorite. After my PoPo Learned that, she instead would make Pork buns herself anytime we visited, the smell of the freshly steamed buns would make any person hungry. After a while, she eventually asked if I would like to learn how.
In Mandarin, she taught me how to make pork buns starting with the dough, using yeast flour and sugar to make the dough. It will eventually rise giving the pork bun the fluffy texture it has. Water, sesame oil, soy sauce, pork, and sugar are used to make the pork filling.
My PoPo passed away 2 years ago, and she never had time for herself and only thought of others, Her intentions were pure and genuine, sacrificing so much of herself to give to her family. Her love spreads into everything that she does including her food.
What kept me moving forward in learning mandarin was the chance I got to have of speaking to my PoPo, I'm glad I was able to have heart-to-heart conversations with her before she passed away. Even simple things such as making food I will remember.
After putting the pork into the buns the last step is to steam them, using a bamboo steamer and parchment paper place each bun inside and let them steam for 12 minutes. My grandma usually wouldn't eat many she would watch me eat them, looking back she probably wanted to save more for me. I was able to grow so much through my PoPo the motivation I got to learn Chinese and have genuine conversations with her made the 6 years worth it.