Recipe Category: Ginny Grant Issue 188

Recipe

FRY BREAD WITH PASSIONFRUIT & HONEY

Fry breads are one of the simplest of breads and are found worldwide, from the youtiao of China, bannock of Scotland, or sopadillas of Mexico and South America. Some may be yeasted or include a raising agent, but they all use basic ingredients and are prepared with a minimum of fuss. This recipe is based on a fairly standard ratio for fry breads, but enriched with a little extra butter. Here I’ve made them into doughnuts with simple passionfruit and honey syrup. I used a delicate beechwood honey for the syrup and frozen passionfruit pulp, but do use fresh passionfruit if available. Each passionfruit has approximately 2 tablespoons pulp. These are best eaten on the day they are made.

Recipe

FRIED TURNIP-CAKE BAO

Turnip cake (law bok gow) or more accurately radish cake, is a popular component at yum cha venues and is especially popular at Chinese New Year. Normally it would have dried shrimp and/or Chinese sausage added to the mix. Steamed then fried and served with a chilli sauce or hoisin-based sauce and eaten as is, it’s a deliciously simple dish. I thought it would be a brilliant component for a vegetarian bao.

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