Steamed Pork Buns (???)

This recipe of steamed buns comes late, a bit behind my original schedule. These pork buns were cooked last week and posted on my Chinese food blog a few days ago.



Over the past few days, south-east Queensland has experienced a very devastating flood, so called ?inland tsunami?, similar to 1974 tragedy. The family was spared as we are not in the flood zone. Sadly, countless suburbs, the CBD of Brisbane and Ipswich are inundated, awaiting for clean up once the flood waters are clear. My mind was totally occupied by all those images and news about the flood through the media. It?s so sad to see many people lost their houses, their business, their property and even their loved ones. I?ve ever seen such a horrible flash flood since I moved to Australia. Hope I won?t see any again. My thoughts and hearts are out to all those affected in this traumatic flood.



The flood came so quickly, much quicker than anyone expected. So, be thankful and enjoy what you have right now. Even if it?s something as simple as eating a few buns, it's a bliss by itself. Speaking about the buns, they can be kept in freezer for up to two to three weeks once they are steamed and cooled down. I usually take one or two out form the freezer, needless to defrost, and quickly bring their softness and freshness back by steaming in a wok/steamer for breakfasts.

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