February 15, 2010
This is just an experiment to re-create this Malaysia snack. This kind buns usually filled with sweet tasted BBQ pork (char siew). I replaced it with chicken in ginger & garlic with oyster sauce!
Ingredients: Make 4 buns
- Pastry (refer to the apple tarts for the pasty recipe. I use 1/4 of the amount of the pastry stated in the apple tarts recipe )
- 1 chicken drumstick (diced)
- 2 tbsp oyster sauce
- 2 clove garlic (chopped finely)
- Ginger (chopped finely)
- Spring onion (chopped finely)
- Salt and pepper to taste
Fry ginger and garlic until lightly brown. Stir in the chicken and cook for few minutes. Add oyster sauce and cook until the juice slightly reduced. Add spring onion and mix well. Set aside to cool.
Heat the oven to approximately 150’C
Roll out the pastry thinly, approximate 3mm thick and cut it with a 98 mm circular pastry cutter. Scope the chicken to the middle of the pastry and fold the pastry upward to seal the pastry parcel. Brush with one layer of egg white. Put the buns in the fridge for 20 minutes. Brush another layer of egg yolk and refrigerate for another 20 minutes.
Bake the buns in the oven for about 30 minutes or until the pastry skin is golden brown.
Serve cold or warm.
Note: The taste of the bun will develop nicely in the sealed container for overnight.