Waltzing w Yeast 2 : Singapore Char Siew Bao 老面叉燒包...less sweet

What're u eating? 在吃什么?

吃不饱的. 没钱吃饱

Harmonious conformers
Won't choke you...Everyone tell me , " Aiyoyo, just buy lah ! So many good char siew baos in Singapore, from Jurong East to Tiong Bahru to Toa Payoh to Newton to etc...etc..." I'm not disagreeing but none of them suits my palate. The amount of sugar or honey -they so said , far too excess in the sauce. I often have to scoop 2/3 of the char siew filling to the side plate and invite nasty looks or comments to my wastage. However I do love eating them with the right sweetness! So regardlesss of the toil to prepare the dough and filling, I'm not whinning at all.....

If you have no interest to roast your char siew, they are easily available in supermarkets, preferably those that have some fat on it.  The meat has to be cut into small pieces for easier wrapping and take lesser time to soften in the sauce. The first few baos may go out of shape so much you like to throw them against the wall...stop ! Wrap a few more and you 'll be smiling away. In my recipe, the addition of wan sui and water chestnut make your char siew baos the winning champ in Singapore. The one and only one !

Singapore Char Siew Bao 老面叉燒包
Recipe:
1 qty Da Bao /Tua Pau dough (watch video)

350g pork char siew
1 1/2 tbsp cooking oil
2 water chestnuts
1 stalk chinese parsley - wan sui
2 clove garlic / 1/2 onion
2 tsp hoi sin sauce
1 tsp oyster sauce
3/4 hot water
2 tsp chinese wine - optional
salt/ sugar/ pepper to taste

9 pcs white paper - 7 cm by 7 cm

Workshop available @ Palate Sensations Singapore 

- tel 65 6589 8843

Step by Step Video:

food quote:   殺雞儆猴: "To kill the chicken to frighten the monkeys . To punish someone as a warning to others.

Cook as to how you like to eat it, join me if we share the same taste. PaulaCookingFingers

yeast

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