Filé powder – Definition

Tagged: Sacramento | Related topics: , , , ,

[FEE-lay; fih-LAY] Choctaw Indians from the Louisiana bayou country are said to have been the first users of this seasoning made from the ground, dried leaves of the sassafras tree. It’s since become an integral part of CREOLE COOKING and is used the thicken and flavor GUMBO and other Creole dishes. Filé has a woodsy flavor reminiscent of root beer. It must be stirred into a dish after it’s removed from the heat because undue cooking make Filé tough and stringy. Filé powder is available in the spice or gourmet section of most large supermarkets. As with all spices, it should be stored in a cool, dark place for no more than 6 months.

Char Sui Bau (Steamed/Baked Roast Pork Buns)

Tagged: Sacramento | Related topics: , , , ,

Came across this great website, Fine China Girl, when trying to figure out how to spell Bau. (I was right.) I really like her style of writing, and she knows her stuff. I’d recommend it for anyone trying to learn more about authentic asian food.

Why was I looking up the spelling of Bau you ask? Well, I was writing a list of things I miss about Sacramento, and Pork Bau’s were on there. No one in Tennessee has heard of these, and they’re SO good! Our corner market in Sac used to get some delivered in the morning from a local restaurant, and I’d stop and get one for $1.25 on my way to light rail. Nothing like walking down 24th Street early in the morning with a super hot pork bau to keep you warm. (These are the thoughts that make me really homesick sometimes!)