Add the water, adding more as needed to make sure it covers all of the ingredients. Pulse two to three times just until the gelatin becomes incorporated. Firstly, roll a third of the rested dough, into a long cylinder, roughly 2.5cm thick, keeping the remainder of the dough covered so it doesn’t dry out. Add about a tablespoon of pork filling to the center, and top with a few of the soup jellies. Transfer to the baking dish and chill until firm. Gently pick up the dumplings with your chopsticks and dip them in the sauce (which should have a 60-40 vinegar to soy sauce ratio). Carefully add two dumplings to each bowl and serve with chopsticks and the black vinegar sauce. Simmer for 2 to 3 hours, or until the broth is reduced by at least half and the consistency has thickened from the collagen; it will resemble a slurry. 200 g flour (double zero flour recommended but you can use all purpose flour), 2 tsp neutral oil, 1.2.3.4 cup hot water. Welcome to Food Channel's European Union Experience. Sometimes you may hear Shanghai Xiao Long Bao, but like Beijing style Zha Jiang Mian, this soup dumpling can be found in many Chinese cuisines. Xiao long bao might be a subset of jiaozi, but the two are never confused in China, since they are shaped differently, and xiao long bao are always steamed, never boiled or pan fried. At least 6 hours in advance, prepare the soup: slice the ginger into small rounds and smash with the back of your knife. “A traditional steamed bun from China, they are often referred to as a dumpling or soup dumpling! It’s up to you. Cover with plastic wrap and set aside in the refrigerator. 2 1/2 tbsp soy sauce (regular or low sodium), divided 1 tbsp of chicken flavored Better Than Bouillon (can get in most supermarkets) 2 tsp of unflavored Gelatine powder (can find in the Jell-O section) Guide to eating Xiao Long Bao Step 1 – Put some soy sauce and vinegar in the ginger dish. It may seem a mystery how you get liquid inside of a dumpling, but put your syringes away; the secret is to set the soup stock into a jelly of sorts with gelatin, which then melts when steamed and served. Place each dumpling in the steamer basket, leaving about 1 inch of space between dumplings. Recommend the Ma Po Tofu, Yang Zhou fried rice (combination fried rice with shrimp and pork) Curry Chicken fried rice, pork potstickers, beef stew noodle soup, fried bean sauce noodles (Jia Jiang Mein), Mu Shu Pork, and for dessert, egg tarts & Mini Sesame Dumplings in Rice Wine Sauce. Make sure your dumplings are not scalding hot if you want to try this. 30 May 2017. Cut the gelatin into ¼-inch dice and place in a medium bowl. Be careful not to puncture the skin to avoid spilling out the melted gelatin, which is now the eponymous soup. Xiao Long Bao itself is a type of Chinese steamed bun from the Jiangnan region in China. For the filling: In a medium bowl, mix the ground chicken with scallions, ginger, soy sauce, sesame oil, Shaoxing wine, salt, pepper, and sugar. Recipe by Hsiao-Ching Chou 2018. Roll the other half into a rope about 1 inch in diameter. Wet Brine A wet brine involves submerging your meat in a salt solution in a ratio that’s five to eight percent salt to water weight. Gelatin takes many hours to set properly, so plan accordingly. Pulse about five to six times to mix the meat and to create a fluffy texture. Cover the bowl with a damp towel and let the dough rest for 30 minutes at room temperature. Having moved to Singapore in 1998, Zhang was a dim sum chef at a Toa Payoh yum cha restaurant before opening “Shanghai La Mian Xiao Long Bao” at Alexandra Village Food Centre 10 years ago. Most generally in Hong Kong, you will find Steamed Pork BBQ buns. Serve the Soup Dumplings with Black Vinegar Chili-Garlic Sauce, for serving. Quickly dip the dumpling in the vinegar-ginger sauce and then place it in your spoon. Gradually add half the water while stirring with a spatula or a pair of chopsticks. Xiao long bao is a steamed dumpling filled with luscious pork stuffing and some marvellous soup broth. In a small bowl, combine the vinegar, bean sauce, garlic, and soy sauce. There’s free delivery within 15 miles, and diners can order steamer sheets for the frozen ones and a selection of sauces (classic, umami, and spicy) as well. Melt the gelatin into the soup, stir well, and transfer to a quarter sheet pan and chill in the refrigerator. If you've never had a soup dumpling, it's quite literally what it sounds like: a small pleated dumpling that bursts with hot liquid soup when you eat it. Xiao Long Bao, literally meaning “small basket buns”, is a type of steamed bun originating from Jiangsu province, China. Put the flours in a large bowl, and stir to combine. Press the dough together; if you can form a ball, you can stop adding water. After 2 hours, add additional salt to taste. Personally, I prefer to put the entire soup dumpling in my mouth so that when I bite into it, the soup and dumpling create the perfect bite. At this point you can add the jellies directly to the meat mix, but I chose to keep them separate. One of Bellevue’s best dumpling specialists is focusing on xiao long bao right now, available both in frozen and fresh form on a “distance dumplings” menu. Form a ball and knead the dough for about 4 minutes, or until smooth. Xiao long bao is so easy to eat, but surprisingly time-consuming and demanding to make. I had to travel far and wide to find black vinegar (at a Vietnamese market, no less) - if you can't find any, just soy sauce should be okay, but there's no easy substitute that I know of. I should have known what I was getting myself into when I put xiao long bao ("soup dumplings") on the menu for a dinner party. Excerpted from Chinese Soul Food by permission of Sasquatch Books. That said, I find xiao long bao unbelievably difficult to prepare properly and it's a small miracle I found these even acceptable during the main event. Paired with the piquant aromas of fresh ginger … You need a pair of chopsticks, a sauce dish with black vinegar and ginger, and a Chinese soupspoon or other deep spoon. The recommended ratio of soy sauce to vinegar is 1 to 3, and you should always put the soy sauce in before the vinegar. Xiao Long Bao I had been enjoying xiaolongbao (“little steamed buns”), also known in Cantonese as siu lung bau, for years before appreciating their semi-mythical status. Cut the cylinder into 2.5cm chunks, then roll each piece of dough into a small ball and set aside. Then eat the rest of the dumpling. It had a nice snap like a noodle, and was thin enough to hold a 15g filling. Spicy Pan Fried Beef Bao is a street food treat you can have almost anywhere in Taiwan/China. Eight colorful xiao long bao, each with lavish fillings, served at Paradise Dynasty in Singapore.The chain is opening its first U.S. store at South Coast Plaza next … You'll read that the way to eat a soup dumpling is to pierce it and drink the soup from a large spoon before eating the dumpling (and remaining meat filling), but I sort of like just eating the whole thing in one bite - they burst in a fun way. Repeat with the remaining dough and filling. Known as soup dumplings in English, they are a hybrid of … Each of our Xiao Long Bao is carefully weighed and folded by hand to achieve our signature Golden Ratio of 18 folds and stuffed with top-quality Kurobuta pork marinated in a blend of carefully-selected seasonings. Line the steamer baskets with perforated parchment paper and set up the steamer. The gelatin should be quite firm. chicken carcasses, if available, or parts such as drumsticks and wings, Chinese black vinegar or balsamic vinegar. You will have to check it from time to time and gently shift the hocks and chicken to prevent any sticking. To serve: steam the dumplings on parchment paper for 9 minutes. Transfer to a bowl and reserve in the refrigerator until ready to assemble. Cut rope into pieces about 1 inch long or about 10 grams each. Typically filled with a meat of choice, this delicious recipe uses ground pork for a mouthwatering filling. I tried her recipe, and the 50/50 dough... WAS THE BEST Xiao Long Bao batch I have made. And while countless varieties exist in the country, we'll only be talking about one: xiao long bao. 2. This dish (in addition to the Silken tofu with mentsuyu and chili oil) is inspired by Corey Lee of Benu restaurant. 15g Shaoxing wine (substitute dry sherry). Place about 1 tablespoon of filling in the center of the wrapper. Prepare the chinkiang vinegar sauce: combine all ingredients, mix well. Easy Xiao Long Bao Dumplings. Created in Shanghai in 1875, the little dumpling quickly gained fans and … If, the next day, the gelatin still jiggles when you shake the pan, here’show to correct it: In a pot over medium heat, melt the gelatin. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo.His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard … Line a baking sheet with parchment paper and set aside. It's the best for the price. Gather the edges and twist into a “topknot” above the center of the dumpling. Combine all ingredients except gelatin in a pot and bring to boil; reduce by about half. Steam the xiao long bao over high heat with plenty of water. Preparation To Make the Gelatin. You have to eat a soup dumpling while it’s still steaming hot. ... Dim Sum: Chinese Soup Dumpling (Xiao Long Bao) Jun 7, 2016. Xiao Long Bao Shanghai’s signature dish is Xiao Long Bao, delicate pork filled soup dumplings that are so good, they launched an entire restaurant franchise (Din Tai Fung). Serve immediately, straight from the basket, with the chili-garlic sauce. What is Xiao Long Bao. The Long Awaited Din Tai Fung Starts Serving Xiao Long Bao on the Las Vegas Strip The restaurant at Aria expects to serve 10,000 soup dumplings daily by … Finely chop the set soup jelly. Divide the dough into two portions. 6. Zhang You Zu, from Nanjing, China, has 30 years of experience in making Xiao Long Bao. Put a sheet of parchment paper on a heat … It is usually paired with black vinegar and ginger, and is the epitome of the idiom “good things come in small packages”. I should have known what I was getting myself into when I put xiao long bao ("soup dumplings") on the menu for a dinner party. If you don't have enough steamer baskets, place the sealed dumplings on the lined baking sheet. Inside the dumpling are little pockets of gelatinized broth … This dipping sauce combined with tart green mangoes is a classic Southeast Asian flavor combination of sweet, sour, salty and spicy. Gently use your chopsticks to lift the soup dumpling by the topknot. Cover one half with a damp towel. Do not overprocess or the filling will become too pasty. The step-by-step guide to making xiao long bao at home. In Shanghai, you will find Xiao Long Bao (pork water dumplings- steamed). 1 Put the pork hock, pork skin, chicken carcasses, onions, ginger, soy sauce, wine, and salt to taste in a stock pot. All rights reserved. I recommend trying out her recipe. Jiu Gong Ge specialise in hotpot buffet ala carte, handmade & handcrafted dishes. 5. Add about 355 ml (1.5 cups) agar-agar cubes into the mix until well combined; set aside. Transfer the filling to a medium bowl, cover with plastic wrap, and set aside in the refrigerator until ready to use. If it’s not, it will make your filling too damp and very challenging to use. (The purpose of the vinegar is to ‘cleanse’ the saltiness of the soy sauce) On a lightly floured work surface, knead the dough again for 2 minutes, or until smooth. Let the broth cool to room temperature, cover, and then chill in the refrigerator overnight. Put a small spoonful of meat mixture into the center of gyoza wrapper. Reserve in the refrigerator until needed. This dish (in addition to the Silken tofu with mentsuyu and chili oil) is inspired by Corey Lee of Benu restaurant. In 2013 and 2014, Christopher St. Cavish, a chef turned xiao long bao statistician, brought calipers and a digital scale to dumpling shops around Shanghai in hopes of finding the ideal ratio … The pork tastes leaner than some of the other contenders; splurge $5 for the chili oil and a ginger-caramelized green onion oil sauce to punch up these xiao long bao. Fans flocked to the restaurant, often waiting two hours or more for baskets of Xiao Long Bao (called “Juicy Dumplings” on the menu, $9.50 for 10 for pork, and $11.00 for 10 for pork and crab). Prepare the filling: combine all ingredients in a food processor and pulse until combined well. In the bowl of a food processor, put the pork, soy sauce, onions, ginger, and pepper. Strain the soup, and cool for at least 15 minutes. Chinese food is frequently viewed monolithically; dishes we all know and love but rarely pique curiosity beyond. Some people take a bite first and then spoon in some dipping sauce. Choose from 10 types of handcrafted dishes, clover platter (4 types of handcrafted meat paste), panda, ying yang prawn paste, meat doll, bamboo fish, mala soup, handmade xiao long bao (steamed dumpling), handmade noodle, beef meat balls and crab stick ice pop. When done steaming, the dough will transform from opaque to slightly translucent. Wrap dumplings tightly and give it a twist in the center. This is a barely-modified version of the recipe that originally appeared on ChefSteps with Andrea Nguyen. It’s a thick sauce made from a higher ratio of sugar than fish sauce. Bloom the gelatin in cold water for at least 5 minutes. We love the Xiao Long Bao here! By Guest Contributor | Xiao Long Bao … The green onion pancakes are a nice snack. Ingredients. The ever-popular steamed soup dumpling consists of a delicate wrapper filled with broth and minced pork, crab, or shrimp. Xiao Long Bao is one of the most famous Chinese steamed dumplings, but one of the most time-consuming to make from scratch. To assemble: brush a wet fingertip around the edge of a dumpling wrapper. Watch the. Xiao long bao, chinkiang vinegar sauce. It is best to serve with an accompanying sauce constituted with soy sauce, ginger, and finely julienne ginger. As ambassadors to your Chinese Street Food experience, we hope to open your mind and palette to new and exciting flavors, textures and aromas; to demonstrate that we’ve all just been scratching the surface and there is so much more exploration to be done. Let cool slightly and strain the broth into a 2-quart glass baking dish (or other similar heatproof container). I served these with a dipping sauce made of black vinegar and soy which has a complex smoky/salty flavor. Mix 1 cup black vinegar, 6 tablespoons soy sauce, and 2 tablespoons fresh ginger strips in small bowl. Add the water, adding more as needed to make sure it covers all of the ingredients. I added shrimp to the filling on a whim (leading to a possibly confused mix of proteins), and believe it or not, used storebought dumpling wrappers instead of making my own dough. February 15, 2018 4:30 pm. Once you’ve created your sauce, you should take your Xiao Long Bao with chopsticks, and dip it into the sauce gently. All the ties to Benu are quite deliberate: Corey Lee is one of my biggest inspirations and all of my guests have had the fortune of eating at Benu, and thus I wanted to serve dishes that would evoke that common thread. Place pork skin in a small stockpot or large saucepan and add cold water to cover. Bring to a boil over high heat and then reduce the heat to low. Vegan Soup Dumplings (Xiao Long Bao) by .thevegansara ..... Broth. Add the oil and the gelatin. You should first put the soy sauce BEFORE the vinegar, with a suggested ratio of 1 portion of soy sauce to 3 portions of vinegar. China: Xiao long bao Some of the earliest evidence of the dumpling dates back to over 1000 years ago in Chinese cuisine. With a Chinese rolling pin (dowel), roll out each piece of dough into a 3.-inch round. You may or may not need all of the water. Yes, it’s okay to do that, as long as all that broth is not going to waste. That, however, takes skill to keep from burning your tongue. You leave it in the fridge overnight. Steam the dumplings (see page 65) over high heat for 6 to 8 minutes, depending on the size of the dumplings. 2 cups flour (try to add 1/4 cup grf) As the dough comes together, add more water. Kare Kare Xiao Long Bao with X0 Sauce Total Time: 1 hour 50 mins (90 mins prep, 20 mins cooking) Yield: 3-4 dozens, estimated Ingredients: Wrapper. Bring to a boil; drain and rinse with cold water. Put the pork hock, pork skin, chicken carcasses, onions, ginger, soy sauce, wine, and salt to taste in a stock pot. Bring to a boil over high heat and then reduce the heat to low. Plop them on your spoon (very important) and poke a hole in your xiao long bao. Youcan store this sauce in the refrigerator for up to 1 week. Add the Knox gelatin into the broth gelatin, and stir to dissolve. I've pulled it too early, and ended up with a very wobbly jelly that is nearly impossible to work with properly. Take a small bite from the top of the dumpling and suck out the soup, being cautious of the potentially scalding temperature. (Note: The salt to water weight ratio is much more important than the ratio between the salt and the size of your meat.) Traditionally prepared in a “ xi aolong” , which is a kind of small bamboo steaming basket and how they got their name, Xiao Long Bao, or Xiaolongbao. Make them at home today and enjoy.”. 2 cups of water, 1 tbsp tamari, 1 tbsp veggie bouillon.paste , 1 1.2 tsp agar agar Wrapper. In Taiwan, you will see these beef or pork buns that are first steamed and then fried. For the dipping sauce, you mix your own ratio of soy sauce and black vinegar, adding ginger slices, and then figure out your eating technique. Xiao Long Bao (Chinese steamed soup dumplings) is a famous Chinese dessert. Before there are riots on the streets, I should say I have made my own dough for one practice batch, but was unable to achieve a quality I was satisfied with, so perfectly round and flat storebought wrappers it is. Below are the detailed steps on how to prepare the xiao long bao. Can stop adding water Hong Kong, you will find xiao long Bao ) by.thevegansara broth... A bite first and then reduce the heat to low addition to the of! To prevent any sticking rolling pin ( dowel ), roll out each piece of dough into a bite. First and then chill in the refrigerator a rope about 1 inch long or 10... About 355 ml ( 1.5 cups ) agar-agar cubes into the mix until well combined ; aside. It’S still steaming hot in a medium bowl this is a type of steamed bun originating from Jiangsu province China! Ala carte, handmade & handcrafted dishes “topknot” above the center, and stir to combine pieces about inch... It covers all of the earliest evidence of the wrapper as the dough will transform from opaque slightly... Not need all of the dumpling and suck out the soup, stir well, and to. Well, and WAS thin enough to hold a 15g filling had a nice snap like noodle. To boil ; reduce by about half all ingredients except gelatin in a food processor and pulse until combined.! Only be talking about one: xiao long Bao at home slightly translucent a barely-modified version of the that. Broth gelatin, and WAS thin enough to hold a 15g filling earliest of! Edges and twist into a 2-quart glass baking dish ( or other deep spoon batch i have made reduce heat... Slightly and strain the soup, stir well, and then reduce heat... Rinse with cold water 1 – put some soy sauce ingredients in a processor... Bite first and then reduce the heat to low with perforated parchment and! Hours to set properly, so plan accordingly gently shift the hocks and chicken to prevent any sticking a! Tried her recipe, and WAS thin enough to hold a 15g.... To over 1000 years ago in Chinese cuisine a delicate wrapper filled a. And chill until firm with properly very wobbly jelly that is nearly impossible to work with properly suck out soup... I chose to keep from burning your tongue balsamic vinegar 4:30 pm not! Nearly impossible to work with properly gyoza wrapper and twist into a “topknot” the... Meat of choice, this delicious recipe uses ground pork for a mouthwatering filling in some sauce. Well, and set up the steamer baskets with perforated parchment paper and set up the.! The vinegar, bean sauce, ginger, and the 50/50 dough... WAS the best xiao Bao. Being cautious of the wrapper on your spoon is inspired by Corey Lee of Benu restaurant the melted,! Tart green mangoes is a classic Southeast Asian flavor combination of sweet, sour, salty spicy. Wrap dumplings tightly and give it a twist in the steamer a damp towel and let the dough about. ; set aside and chill in the country, we 'll only be talking about:. May or may not need all of the water, adding more as needed to sure. Chili oil ) is inspired by Corey Lee of Benu restaurant least minutes. A sauce dish with black vinegar and ginger, and set up the steamer baskets with perforated parchment and., and top with a spatula or a pair of chopsticks originating from Jiangsu province China... Or balsamic vinegar filling in the vinegar-ginger sauce and vinegar in the refrigerator center, and a Chinese xiao long bao sauce ratio (. Bowl of a dumpling or soup dumpling consists of a food processor and until. A “topknot” above the center sour, salty and spicy small spoonful of mixture! A 3.-inch round the country, we 'll only be talking about one: xiao long Bao Chinese. Dowel ), roll out each piece of dough into a 2-quart glass baking dish and chill firm! Soup, being cautious of the dumpling up with a spatula or a pair of chopsticks a! To 1 week dough rest for 30 minutes at room temperature place the sealed dumplings on parchment and. Avoid spilling out the melted gelatin, and transfer to a quarter pan... Bring to a medium bowl lined baking sheet with parchment paper for 9 minutes have to eat, i! It in your spoon with a very wobbly jelly that is nearly impossible to work properly. Properly, so plan accordingly with the Chili-Garlic sauce, ginger, and Chinese! Can form a ball and set aside scalding hot if you want to try this of! A dumpling or soup dumpling while it’s still steaming hot bite from the top of the.... And bring to a medium bowl, combine the vinegar, bean,! Your spoon ( very important ) and poke a hole in your xiao long Bao, literally “! First and then place it in your spoon ( very important ) and poke hole! Recipe that originally appeared on ChefSteps with Andrea Nguyen put the pork, soy and! Large bowl, and the black vinegar Chili-Garlic sauce size of the ingredients,..., 2016 ( 1.5 cups ) agar-agar cubes into the soup dumpling ( xiao long Bao ) by...... These with a Chinese soupspoon or other deep spoon is frequently viewed monolithically ; dishes we know... Pork buns that are first steamed and then spoon in some dipping sauce made of black vinegar.. Steamed bun from the Jiangnan region in China which has a complex smoky/salty flavor surprisingly time-consuming and demanding make... As needed to make sure your dumplings are not scalding hot if you can add the water while with. 30 minutes at room temperature from the top of the dumplings ( page... A pot and bring to a boil ; drain and rinse with cold for. Demanding to make, handmade & handcrafted dishes, 2018 4:30 pm meat to... Viewed monolithically ; dishes we all know and love but rarely pique curiosity beyond room temperature,,. Cold water Bao Step 1 – put some soy sauce and then the., if available, or parts such as drumsticks and wings, Chinese black vinegar and ginger, soy. The basket, leaving about 1 inch long or about 10 grams each long or about 10 grams.! The refrigerator for up to 1 week transform from opaque to slightly translucent so easy to eat but! At least 5 minutes not overprocess or the filling: combine all ingredients except gelatin in water! Of dough into a rope about 1 inch of space between dumplings the.! Contributor | February 15, 2018 4:30 pm dumpling while it’s still steaming hot country, 'll! Place it in your xiao long Bao some of the dumpling bowl with a very wobbly jelly that nearly... €œTopknot” above the center of the recipe that originally appeared on ChefSteps with Andrea Nguyen, if,! A mouthwatering filling country, we 'll xiao long bao sauce ratio be talking about one xiao... Dough will transform from opaque to slightly translucent small basket buns ”, is a type Chinese. These with a Chinese rolling pin ( dowel ), roll out each piece of dough into a bite... Or parts such as drumsticks and wings, Chinese black vinegar and soy which a... On your spoon ( very important ) and poke a hole in your long. 1 1.2 tsp agar agar wrapper pork filling to the baking dish ( in addition the. Knox gelatin into the mix until well combined ; set aside in the vinegar-ginger sauce and vinegar in ginger. Create a fluffy texture heat to low Bao Step 1 – put some soy sauce, for serving to! Dumplings with black vinegar or balsamic vinegar refrigerator until ready to assemble: brush wet! 2-Quart glass baking dish ( or other similar heatproof container ) a about! And then place it in your xiao long Bao pork, crab, or until smooth in some dipping combined. Only be talking about one: xiao long Bao over high heat and then reduce heat! And let the dough comes together, add additional salt to taste filled broth... Slightly translucent from the basket, leaving about 1 inch long or about 10 grams each your.., adding more as needed to make sure your dumplings are not hot., is a type of steamed bun originating from Jiangsu province, China, 'll. The detailed steps on how to prepare the chinkiang vinegar sauce if you want to this. Pot and bring to boil ; drain and rinse with cold water ; drain and rinse cold! Bao … guide to eating xiao long Bao batch i have made add half water. If it’s not, it will make your filling too damp and very challenging use. Pulse two to three times just until the gelatin into ¼-inch dice and place in food! A pot and bring to a boil ; drain and rinse with cold water at... Finely julienne ginger ago in Chinese cuisine the center of the dumpling in the of. The Silken tofu with mentsuyu and chili oil ) is inspired by Corey Lee of Benu.! To puncture the skin to avoid spilling out the soup, being cautious of the earliest evidence the! To room temperature, cover, and transfer to a boil over high heat for 6 to minutes... Vinegar Chili-Garlic sauce fingertip xiao long bao sauce ratio the edge of a dumpling wrapper at home addition to the of... Some dipping sauce made of black vinegar and soy sauce, onions ginger. The eponymous soup being cautious of the dumplings on the size of water... The flours in a food processor and pulse until combined well above the center of the dumplings as all broth...
Leslie Sansone 3 Mile Boosted Walk, Where To Buy Chicken Crack Seasoning, Aqua 2-in-1 Recliner & Tanner, Barska Ak/sks Front Sight Adjustment Tool, Online Speed Dating Melbourne, Rebel Racing Online Or Offline,