I am developing a new list. I call it the ‘Irritating List of Annoyances’, or ILA. The ILA currently comprises:
- Our intermittent leaking roof. How can a bloody roof leak intermittently? How does it do that? Why does it not leak when the roof man comes round to investigate? And then start leaking once he’s gone, and it isn’t even raining.
- The Highways Agency. They decided that to ease the traffic problem on my way to work they would make the road narrower. Yes narrower. The reason? To make more space for the pedestrians. But there aren’t any bloody pedestrians because the road is a dual carriageway and no one walks.
- Squeaky noises from the car. I hear a noise and noises = £££s. But was it a noise from my car or the old banger in front? Has life come to this? Listening out for noises and then cursing other people for having noisy cars?
- BBC Weather forecasters. No one has any idea what the weather is going to do. But some people get paid for not knowing.
I will add to my list as time goes by. Then I will publish it and people will buy it and I will be rich and drive my car straight into my roof and that will deal with a lot of the things that annoy me.
Food doesn’t annoy me.
Some time ago I decided to try out Pork Steamed Buns. They were delicious but I had to eat all of them because the wife is vegetarian and the children were indisposed. So I thought I’d try a vegetarian version, with mushrooms replacing the pork. Maybe they’d turn out better, maybe not.
If you’ve never tried steamed bread, I highly recommend it. Weird sounding, but really rather delicious.
The ingredients are almost the same as for the porky version, except for the pork.
For the buns
- 30g caster sugar
- Packet dried yeast
- 220g plain flour
- 1½ tsp baking powder
- 1 tbsp oil
- ¼ tsp white vinegar
For the filling
- 1 punnet shiitake mushrooms
- 1 punnet oyster mushrooms
- 200ml water
- 2 tbsp caster sugar
- 2 tbsp oyster sauce
- 4 tsp light soy sauce
- 1 tsp dark soy sauce
- 2 tbsp oil
- 2 tbsp chopped ginger
- 2 tbsp chopped spring onion
- 2 shallots, chopped
- 2 garlic cloves, chopped
- 2 tbsp cornflour
First prepare the dough. Stir the sugar into 125ml of tepid water, add the yeast, and stir to dissolve; leave to activate.
Sift the flour and baking powder into a bowl, make a well in the centre, and add the yeast, oil, vinegar and ½ tsp salt.
Stir with a spoon to bring it all together.
Knead the dough on a floured board for about ten minutes until the dough becomes elastic and stops sticking to the board.
Put in an oiled bowl, cover with cling film and leave in a warm part of the kitchen for one to two hours until it has at least doubled in size.
Meanwhile turn your attention to the filling.
Fry the garlic, spring onion, ginger and shallots in a little oil until softened…
Wash the mushrooms and finely chop.
Add to the pan along with the other ingredients…
Simmer to thicken and then add the cornflour and combine to thicken some more. Then set aside to cool…
Back to the buns. The dough should have risen to about twice its size…
Punch the air out and then knead on a floured board for a few minutes…
Cut in half and then roll out the halves into a tube of dough…
Cut the tube into six pieces…
Roll each piece into a ball and then flatten into discs…
Take a piece of flattened dough and place it in the palm of your hand…
Drop a tablespoonful of mushroom mix onto the dough…
Draw in the dough with your fingers, and pinch together to seal…
Repeat with the rest of the dough. Place the dumpling buns on greaseproof paper in a steamer…
Leave to rise again for about half an hour until they double in size…
Steam for twenty minutes until glossy…
Now the only thing you need to do is eat them. Lets open one up and take a look…
Succulent springs to mind. Delicious! And won’t be making an appearance on my ILA!