Scaevola Recipe Reviews (Pg. 1) - (11484095)

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Chinese Pork Buns (Cha Siu Bao)

Reviewed: May 31, 2010
The dough needs a little tweaking (more water). I kind of eyeball it and add more. I also use a rolling pin to get the balls flatter so they can hold more filling. Overall, this is an excellent recipe and I've made it repeatedly. Also, raw bao freezes well (just steam them a little longer than usual)!
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Mrs. Sigg's Fresh Pumpkin Pie

Reviewed: Nov. 23, 2012
I have made this recipe twice now. I make my own pumpkin pie spice from another recipe on here, and tweak it a little. Otherwise, this recipe is perfect. I took it to my friend's for Thanksgiving this year, and her relatives kept coming up to me to tell me how amazing the pie was.
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Super-Simple, Super-Spicy Mongolian Beef

Reviewed: May 29, 2010
Super-simple and spicy is correct. I used the same measurements as indicated here, even though I became worried when everyone said they cut the garlic and red pepper down. (I never cut garlic down; that's silly :)) Anyway, I followed this recipe and added a bit of brown sugar to the marinade and it is awesome! The red pepper is not overpowering and may put a little sweat on your brow, but I like it like that. Made this for my friend and he agreed that it was the right amount of spice and loved it.
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1 user found this review helpful

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