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Short rib bao burger and spicy cucumber salad
Fruit and vegetables
2
spring onions
1 tbsp neutral oil (such as ground
nut
)
2 medium
carrots
, peeled and cut into long, thin shreds
2
watermelon
radishes, cut into long, thin shreds, or 100g/3½oz small radishes, thinly sliced
4 mini
cucumbers
(or 225g/8oz
cucumber
), cut into 15mm/⅝in chunks (see tip)
handful
fresh coriander
, leaves roughly chopped
handful micro garlic
chives
Tins, packets and jars
1 tbsp
dried chilli
flakes
50g/1¾oz
plain flour
, plus extra for kneading and rolling
Cooking ingredients
1 tbsp neutral
oil
(such as groundnut), for frying
250ml/9fl oz light
soy sauce
100g/3½oz soft light
brown sugar
2 tbsp
sesame oil
6
star anise
1 tbsp
cardamom
pods
1
black cardamom
pod
3
cloves
50g/1¾oz
honey
100ml/3½fl oz Shoaxing
rice wine
1 tsp fast action dried
yeast
2 tsp
caster sugar
1 tsp
baking powder
black sesame seeds
, to finish
125ml/4fl oz distilled white vinegar or
white wine vinegar
1 tbsp flaked
sea salt
1 tbsp
caster sugar
½ tsp crushed
pink peppercorns
1 tbsp Chinkiang black
rice vinegar
or
rice vinegar
1 tbsp light
soy sauce
1 tbsp
chilli oil
1 tsp
sesame oil
1 tsp
caster sugar
1 tsp
sesame seeds
4 tbsp
peanuts
, crushed in a pestle and mortar or food processor
Baking and patisserie
125g/4½oz strong
white bread
flour, pasta flour or Chinese high gluten flour
Meat, fish and poultry
500g/1lb 2oz
beef
short ribs (bone in)
Back to recipe
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