For those out there who no longer read magazines or perform a perfunctory skim of written material, take a closer look at the October issue of Gourmet magazine. There is an in depth article on David Chang and his restaurants, cooking and desire to serve delicious food. Within the article is the recipe for the Momofuku steamed buns, the actual buns, and the roast pork which goes within. I, like many others, am addicted to the steamed buns, particularly the buns themselves. The fact that the recipe for the buns was published opened up a new means for getting my steamed bun fix, I can make them at home.
And, if you have an extensive cookbook library at home a fine alternative recipe with the same baking soda trick as in David's recipe can be found in The Key to Chinese Cooking, by Irene Kuo. Mind you we would not have been able to find a similar recipe had David's not been published in the magazine.
As for what we will be putting in my steamed buns, we may try BBQ eel or perhaps smoked lobster salad. Or even chewy hot fudge and macerated strawberries, raspberries and lemon cream or cajun steamed shrimp with crisp green onions and remoulade. The possibilities are endless...
