Call me lame, but I normally don’t dress up for Halloween until few years ago when we had costume contest in the office. The first year, we did not do group category, rather went on our own. I was a little
bumble queen bee. The funny part was everyone tried to make it as a surprise, hence that year we had 14 people dressed up as nuns. The winner was someone who dressed up as Miss Universe – it’s special because he (yes, he) sew the ribbon himself, complete with our company’s logo. And he showed up in 14-inch heels and gorgeous wig and makeup looks. Everyone was thrilled to see her him.
So, the following year, I dressed up better and became Wilma from head to toe, complete with her sandals. My friends came as Thor, Lara Croft, Jersey Shore, and so much more, including Lady Gaga with her meat dress. It was awesome because she worked with a fashion designer and made the dress out of latex. We’re all in awe. But, the cutest was Snow White and seven dwarfs sang Heigh-Ho!
Since then, we decided to dress up as a group. It’s so much easier to pick costumes and plan together. Last year we were X-Men with Wolverine, Storm, Rogue (me), Professor Xavier, Dark Phoenix, and Cyclops. This year…well, it’s still too early to reveal that. So in the meantime, let’s enjoy this wicked bao. It’s so wicked that you can’t miss it on Halloween.
- 1 shallot, thinly sliced
- 1lb ground beef or chicken
- 4 cloves of garlic, roughly chopped
- 5 (or more) fresh Thai chili
- 2 tbs roughly chopped mint leaves
- 2 tbs roughly chopped basil leaves
- 1 tbs sliced scallion
- 1 tbs Shaoxing rice wine
- ¼ tsp sugar
- 1 tsp dark soy sauce
- 2 tbs plum sauce
- 2 tbs fish sauce
- Juice of 1 lime
- Sesame oil
- 1 cucumber, sliced
- Jalapeno, thinly sliced
- 1 handful of cilantro, torn
- 1 package of frozen bao, steamed (about 6 baos/ package)
- Vietnamese Pickles with carrot and daikon radish (Do Chua)
- Optional: roasted peanut, roughly chopped
- Mix ground beef with lime juice and 2 tsp sesame oil. Let it marinade for 10-15 minutes.
- Steam your buns according to the directions in the package. When buns are done steaming, take them out of the steamer and cover with a towel to keep them warm.
- In a heated wok, add 2 tsp sesame oil, followed by garlic and shallot. Add the beef mixture and stirring constantly to break up any lumps.
- Add the rice wine and continue stirring. Then, add the dark soy sauce, fish sauce, plum sugar, and sugar. You can adjust the seasonings by adding more fish sauce.
- Add the mint leaves, basil leaves, scallion, and Thai chilies. Transfer to a bowl.
- To plate: open the bun (slice into two), add cucumber as your first layer. Spoon some of the minced meat, add the Vietnamese pickles, jalapeno, cilantro, and roasted peanut (if using). Topped with top layer of bun.
For printed recipe, please click here.
Halloween Sunday Supper
- Shrunken Heads in Cider - Girlichef
- Candy Corn Martini - The Messy Baker Blog
- Wine Pairings - ENOFYLZ
- Steak Bites with Bloody Mary Dipping Sauce - I Run for Wine
- Eggs in Purgatory - My Catholic Kitchen
- Mini Jack-o’-Lantern Sloppy Joe Pies - Small Wallet Big Appetite
- Baked Mummy Cheese Dogs - In the Kitchen with KP
- Meat Head - Ruffles & Truffles
- Goblin Eggs - Bobbi’s Kozy Kitchen
- Mummy Hot Dogs - Damn Delicious
- Spooky Kid Pizzas - Sustainable Dad
- Pumpkin Chili, Pumpkin Dip, & Wicken Witch’s Brew - Daddy Knows Less
- Monster Mash - Cindy’s Recipes & Writings
- Sloppy Worm Sandwiches - La Cocina de Leslie
- Pumpkin Whoopie Pies with Biscoff Cream - The Girl in the Little Red Kitchen
- Spooky Ogre Eye Cookies - The Realistic Nutritionist
- Jack O’ Lantern Cookies - Magnolia Days
- Spooky Good Popcorn Snack Mix - The Weekend Gourment
- White Chocolate & Coconut Dipped Strawberry Ghosts - Sue’s Nutrition Buzz
- Monster Bites - Cravings of a Lunatic
- Vegan Halloween Sugar Cookies - Hezzi-D’s Books & Cooks
- Monster Cookies - Dinners, Dishes, and Desserts
- Tunnel of Doom Cake - That Skinny Chick Can Bake
- Candy-Stuffed Rice Crispy Treat Pumpkins - Chocolate Moosey
- Crispy Graham Bones - The Meltaways
- Dulce de Leche Bat Cookies - Crispy Bits & Burnt Ends
- Witch’s Fingers - Noshing with The Nolands
- Sweet Intestines with Broken Glass - The Little Ferraro Kitchen
- Graveyard Brownies - The Wimpy Vegetarian
- Boo Candy Corn & Chocolate Chip Cookies - Hip Foodie Mom
- Bleeding Devil Cakes - Momma’s Meals
- Pumpkin Halloween Munch - Big Bear’s Wife
- Halloween Peanut Butter Cookie Dough Cake Pops - Juanita’s Cocina
- Jack-O-Lantern Carrot Cake - Galactosemia in PDX
- Ghostly Chocolate Orange Tarts - Happy Baking Days
- Messy Monster Cookies - MarocMama
- Bewitchingly Delicious Butterscotch Broomstick Cake Pops - Mama.Mommy.Mom.
- Halloween Popcorn Cake - Pippis in the Kitchen Again
- Witches Morning Gruel - In the Kitchen with Audrey
- White Chocolate & Dulce de Leche Ghosts - Vintage Kitchen Notes
- Peanut Butter Candy Bar Cookies - The Cookie A Day Challenge
- Monster Cookie Revel Bars - Baker Street
- Halloween Cereal Bars - Basic N Delicious
- Ossi di Morti (Bones of the Dead Cookies) - Webicurean
- Pumpkin Pie Pinwheels - Midlife Road Trip
Please be sure you join us on Twitter throughout the day, Sunday (October 28th) during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about all things Halloween. All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat.
We’d also love to feature your favorite Halloween recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.