I am totally stepping out of my comfort zone with this recipe. I have never ever made steamed buns before in my life. Talking about steamed buns, I remember too well the one time I tried to steam those commercial frozen char-siu buns for breakfast. Instead of feeding my stomach, I fed the thrash bin. Long story short: I placed the buns directly on the perforated layer of the steamer with too much water boiling below. I ended up with soggy buns. My mom didn't know whether to shout at me or laugh when she saw the soggy mess in my hands. She did neither, perhaps too distraught by the thought of having produced such bird-brained daughter. That was two decades ago and many char-siu buns later. But it still make me want to slap my forehead whenever I think about it. I don't know for sure what is the proper way to use those steamer but I know my best protection against my own stupidity is to put whatever I am steaming in a plate first and then place it onto the perforated laye
Savouring life with dainty bites