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Red Pork Buns (Sa La Pao Sai Moo Dang)

       By: Chef Naam  

Recipe Detail :

Red Pork Buns (Sa La Pao Sai Moo Dang) - Another popular buns that always stay beside with minced pork bun. For anyone who doesn’t like the tasteless flavor, red pork bun may be your favorite. Seasoned red pork with various spices, smell nice and has intense flavor. Eating when just steaming hot is so delicious! Another thing that can make you enjoy.

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Red Pork Buns (Sa La Pao Sai Moo Dang) - Another popular buns that always stay beside with minced pork bun. For anyone who doesn’t like the tasteless flavor, red pork bun may be your favorite. Seasoned red pork with various spices, smell nice and has intense flavor. Eating when just steaming hot is so delicious! Another thing that can make you enjoy.

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The dough
1. Light wheat flour (sifted) 2 1/2 cup
2. Dry yeast 1 1/2 Tsp.
3. Melted white butter 2 Tbsp.
4. Sugar 2 1/2 Tbsp.
5. 1 cup warm water

Filling
6. 250 grams Red Pork 
7. Onion (finely chopped) 1 Tbsp.
8. Soy sauce 1 1/2 Tsp.
9. Sauce 1 Tbsp.
10. Brown sugar 2 Tbsp.
11. Tomato sauce 2 Tbsp.
12. Cornstarch (dissolved in water 1 tbsp.) 1 1/2 Tsp.
13. Strain paper (cut into 2x2 inch squares)
1. Flour- Measure the flour and sift in a bowl. Make a hole in the flour. Put warm water, sugar and dissolve well together, yeast, lard and use a spatula mix gently in the same way. Then knead until the dough until soft (10 minutes). Cover the dough and let the dough rise doubled (1-2 hour). Leave it at room temperature.
2. Filling- Use folk stab in the pork 1 1/2 inches wide, 5 inches long. Mix with soy sauce, sugar, tomato sauce with the pork. Marinate for 30-40 minutes, Bring the pork to boil (keep marinated water) Then boil it by put water just a little (or put in the oven), cut into small dice. Heat the pan, then add fermented pork water, chopped onion and fry together. Add sliced pork, cornstarch dissolved in water. Taste to salty- sweet, fry until dry out.
3. Divide the dough equally into a ball 15-16 pieces. Spread the dough, then put filling and wrap close around the dough. Place on the paper, arrange in steamer and leave for 5-10 minutes. Steam with high heat for 10 minutes. And when it cooked, put in a container with a lid to keep it soft.
รายการที่1-8 จาก 8
รายการที่1-8 จาก 8

Red Pork Buns (Sa La Pao Sai Moo Dang)




Red Pork Buns (Sa La Pao Sai Moo Dang) - Another popular buns that always stay beside with minced pork bun. For anyone who doesn’t like the tasteless flavor, red pork bun may be your favorite. Seasoned red pork with various spices, smell nice and has intense flavor. Eating when just steaming hot is so delicious! Another thing that can make you enjoy.


Ingredient of Red Pork Buns (Sa La Pao Sai Moo Dang)

The dough

1. Light wheat flour (sifted) 2 1/2 cup
2. Dry yeast 1 1/2 Tsp.
3. Melted white butter 2 Tbsp.
4. Sugar 2 1/2 Tbsp.
5. 1 cup warm water

Filling

6. 250 grams Red Pork
7. Onion (finely chopped) 1 Tbsp.
8. Soy sauce 1 1/2 Tsp.
9. Sauce 1 Tbsp.
10. Brown sugar 2 Tbsp.
11. Tomato sauce 2 Tbsp.
12. Cornstarch (dissolved in water 1 tbsp.) 1 1/2 Tsp.
13. Strain paper (cut into 2x2 inch squares)

How to Cook Red Pork Buns (Sa La Pao Sai Moo Dang)

1. Flour- Measure the flour and sift in a bowl. Make a hole in the flour. Put warm water, sugar and dissolve well together, yeast, lard and use a spatula mix gently in the same way. Then knead until the dough until soft (10 minutes). Cover the dough and let the dough rise doubled (1-2 hour). Leave it at room temperature.
2. Filling- Use folk stab in the pork 1 1/2 inches wide, 5 inches long. Mix with soy sauce, sugar, tomato sauce with the pork. Marinate for 30-40 minutes, Bring the pork to boil (keep marinated water) Then boil it by put water just a little (or put in the oven), cut into small dice. Heat the pan, then add fermented pork water, chopped onion and fry together. Add sliced pork, cornstarch dissolved in water. Taste to salty- sweet, fry until dry out.
3. Divide the dough equally into a ball 15-16 pieces. Spread the dough, then put filling and wrap close around the dough. Place on the paper, arrange in steamer and leave for 5-10 minutes. Steam with high heat for 10 minutes. And when it cooked, put in a container with a lid to keep it soft.

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