Shanghai

Sheng Jian Bao/生煎包（pan-fried pork buns) is a type of Chinese bao buns. The preparation of this dish is what makes it unique and healthy. With no additives and simple preparation of a light fry and steam, this recipe does not contain much oil and fat, but still tastes delicious!

Ingredients

1. 250 g minced pork

2. 2 tbsp spring onion

3. 1/2 tbsp ginger

4. 2 tsp light soy sauce

5. 1/2 tsp rice wine

6. A pinch Sichuan pepper

7. 1/2 tsp sesame oil

8. 5 tbsp chicken stock (to be gradually added to the mixture)

9. Yeast dough wrappers: can be handmade using the following ingredients:

   1. 250 g all purpose flour

   2. 1 tsp sugar

   3. 1 tsp dried instant yeast

   4. 0.6 cups water

Procedure

1. If making the dough, first combine the dry ingredients in a bowl then add water and knead until a smooth dough forms. Proof the dough in a warm place for about an hour until the size of the dough doubles. Then, knead until the dough goes back to its starting size and divide into 20 pieces.

2. Season the minced pork with spring onion, ginger, light soy sauce, rice wine, Sichuan pepper and sesame oil

3. Add the chicken stock gradually to the filing mixture because this will make the filling moister.

4. Wrap about 1/2 or 1 tablespoons of filling into each wrapper, then fold the wrapper and twist the top to seal.

5. Fry the buns by adding oil to a hot pan then adding hot water to the pan. Place the buns in the pan and the oil will sear the bottom of the bun while the steam will cook the bun through.

6. Sprinkle some chives or spring onions on top to garnish then serve.

Recipe from: https://redhousespice.com/pan-fried-pork-buns/

This is a fresh salad that my family has enjoyed on Christmas day and throughout the summer. Australians are lucky that 90% of fresh produce is grown domestically meaning we have access to fresh and healthy vegetables to be served at our tables. Throughout the year we enjoy many meals outside and this is a salad which can be enjoyed with BBQ meat or fresh seafood.

Ingredients

500g baby or small potatoes - halved or quartered.

1 tbsp pistachio dukkah (or plain dukkah)

¼ cup extra virgin olive oil

2 bunches broccolini

200g cherry tomatoes (preferably a mix of red and yellow).

1 small red onion (thinly sliced)

2 tbsp white wine vinegar

1 tsp chopped chives.

Procedure

1. Preheat the oven to 180 degrees C

2. Combine the olive oil, potatoes and dukkah in a large roasting pan.

3. Bake for 1 hour until the potatoes are golden brown.

4. You should add the broccolini for the last 10 minutes of cooking.

5. Transfer to a serving platter and add the tomato and onions. Toss to combine.

6. Place vinegar, chives and remaining oil in a screw-top jar. Seal and shake well to combine. Dress the salad with this dressing and serve.

Recipe from: https://www.taste.com.au/recipes/dukkah-potato-broccolini-salad-recipe/hwo0uhgb

Hummus contains only fresh ingredients, with chickpeas that are high in protein, minerals, and fibre, which improves digestion and prevents certain diseases such as diabetes, heart disease, and cancer.

Ingredients

306 grams of Chickpeas

2 Tbsp of Fresh Lemon Juice

3/4 tbsp of Tahini (sesame paste)

4 cloves of garlic, chopped

3-4 Tbsp of Extra Virgin Olive Oil (3 then and add if the mix is too thick)

1/2 Tsp ground Paprika

1/2 Tsp Cayenne Pepper (can be omitted if you like it less spicy)

1/2 Tsp salt

Procedure

1. Drain the chickpeas reserving 60-120 mL of the liquid.

2. Combine the chickpeas, lemon juice, tahini, garlic, oil, paprika, cayenne pepper and salt in a blender or food processor. Puree until smooth adding the chickpea liquid and additional olive oil to thin the puree.

3. Refrigerate for 3-4 hours before serving to blend the flavours.

4. Serve with fresh cut vegetables or pita bread.

Ingredients

2 loaves pita bread

Extra Virgin Olive Oil

½ tsp sumac, more for later

Salt and pepper

1 heart of Romaine lettuce, chopped

1 English cucumber, chopped

5 Roma tomatoes, chopped

5 green onions (both white and green parts), chopped

5 radishes, stems removed, thinly sliced

2 cups chopped fresh parsley leaves, stems removed

1 cup chopped fresh mint leaves (optional)

Vinaigrette

1 ½ lime, juice of

⅓ cup Extra Virgin Olive Oil

Salt and pepper

1 tsp ground sumac (or paprika if sumac is not available)

¼ tsp ground cinnamon

¼ tsp ground allspice

Procedure

1. Toast the pita bread in your toaster oven until it is crisp but not browned. Heat 3 tbsp of olive oil in a large pan. Break the pita bread into pieces, and place in the heated oil. Fry briefly until browned, tossing frequently. Add salt, pepper and ½ tsp of sumac. Remove the pita chips from the heat and place on paper towels to drain.

2. In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions with the sliced radish and parsley.

3. To make the dressing, whisk together the lemon or lime juice, olive oil and spices in a small bowl.

4. Dress the salad with the dressing and toss lightly. Finally, add the pita chips, and more sumac if you like, and toss one more time. Transfer to small serving bowls or plates. Enjoy!

Recipe from: https://www.themediterraneandish.com/fattoush-salad/