Tuesday, July 19, 2011

Steamed Buns w/ Five Spice Sesame Pork

Pin It One period of my life that I really enjoyed was my time as a student in Singapore. My husband and I went there together to do a short course in 2007, and we had a real blast!

When we first got there, the food came as quite a shock to us. We were not expecting the stuff that was served to us. Fish ball? Century Eggs? What on earth are those things? And the smells, - oh the smells! Everything smelt fishy to us. We lived on PB&J for a couple of weeks, and were quite proud of ourselves for getting on. At school, during breaks we would go out with our Singaporean friends to the local hawker centers, and they would eat and we would watch. Let me tell you, Singaporeans LOVE their food. And slowly, but surely, we began experimenting. In a matter of days, we were eating as much as they were. Wow, that food was amazing.

There are so many dishes I can name that I miss so dearly, and this is one of them. Pau are little steamed buns with a filling. Such amazing fillings. There was the little place in one of the MRT (Metro) stations that served some really awesome barbeque pork pau. Everytime we got off at that station, I just HAD to buy one of those. No matter how late we were running. No matter how long the queue. No matter how little money we had. I just had to get it. I wish I could recreate that exact pau, and I would be set for life. But for now, here is a simpler one that I came up with. The filling is Minced Pork & sesame with Five spice powder.
There was a slight issue with the pau dough recipe. The original recipe I used called for 1 1/2 cups of flour, and that wasn't even close to enough. The dough was still very gloopy. I don't think I did anything wrong. Anyways, I ended up adding another cup of flour before the dough felt right.

Pau dough
Ingredients
For the starter
1 tbsp yeast
1 tsp sugar
1/4 cup warm water
1/4 cup all purpose flour

Dough
2 1/2 cups all purpose flour
1 tsp salt
3 tbsp sugar
2 tbsp oil
1/2 cup warm water

Method
Make sure the 1/4 cup of water for the starter is lukewarm. 
Mix all the ingredients for the starter in a large bowl and set aside to proof for 1/2 hour.
When the mixture bubbly and has risen, stir in the salt, sugar, oil and warm water.
Add the flour, 1/2 cup at a time, mixing well after each addition.
When you have a soft, very slightly sticky dough, stop adding flour. 
Knead well for 10 minutes, form into a smooth ball, and set aside in a lightly greased bowl. Cover the bowl with greased clingfilm, and place in a warm place to rise for 2 hours.
At the end of 2 hours, punch down the dough, knead briefly and divide in 16 equal balls.
Flatten each ball with your hand, and spread into a 3 inch circle.
Place a generous teaspoon of the filling in the center, and bring the sides of the circle to the center and pinch the dough to seal. Turn over and slightly flatten. This side should be smooth and slightly rounded.
Set the filled pau on a lightly floured baking tray and allow to rise for about 25 minutes.
Steam them at high heat for about 12 minutes. Serve warm.
Five Spice Sesame Pork
Ingredients
300g minced pork
3 tbsp soy sauce
1 tbsp five spice powder
1 tsp ground pepper
1 tsp palm sugar
1/4 cup sesame seeds
1 1/2 large onions, finely chopped
5 large cloves of garlic, finely chopped
2 tsp sesame oil
1 cup fine sliced spring onion (green part)

Method
Marinate the pork with the soy sauce, five spice powder, pepper and sugar for 2-8 hours.
In a dry saucepan, toast the sesame seeds and set aside.
In a large wok or pan, fry the onion and garlic until softened and slightly golden.
Add the pork and stir well to combine. Continue cooking for 7-8 minutes until the ground meat is cooked.
Check the seasoning, and add more soy sauce if you want it saltier.
Add the sesame seeds and stir well.
Stir in the sesame oil, and the sliced spring onion.
Set aside to cool.

The pau we ate never came with a dipping sauce, and they didn't need one for sure. But mine are very different, and the filling is slightly drier. Maybe next time, I won't let it reduce down as much. So, I served the pau with a spicy homemade plum sauce.
Spicy Plum Sauce
Ingredients
1 pound plums, pitted and quartered
1 tsp onion pwd
1 tsp garlic pwd
3/4 cup sugar
1/4 cup apple cider vinegar
1 large cinnamon stick
1/2 tsp dried red chili flakes
1 tbsp cornstarch

Method
Combine all these in a saucepan, and cook until the plums have completely disintegrated.
Dissolve the cornstarch in a little water, and stir in. Cook until slightly thickened.
Taste and add more sugar, vinegar or chili flakes, if desired.
Eating pau brought back a lot of great memories. And now I think I am going to be cooking a lot more Singaporean food. We only lived there for 6 months, but that time was enough to make us fall in love with the food there. I often crave Singaporean food, and nothing local, no matter how authentic it claims to be, can match up with that sweet, little old lady who made us delicious Wonton Mee, or that grumpy man who made us that incredible Popiah. I even miss those smells. I want to go back soon, and we pray I will.
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54 comments:

Lynne @ 365 Days of Baking said...

Marsha, these look fantastic!!  Will definitely have to give these a try!!  Not too good with chopsticks though, so hope they taste just as good with a fork.  ;-)

ping said...

Oh, I'm glad you had such a great experience in S'pore. Next time you get the chance, hope over to Malaysia and eat your way from the south right up to the north. I promise you, it's an experience not to be missed. Btw, these paus don't look too bad, I think they're quite nice actually. And if you're not quite happy with the pau recipe, I found a good one the other day but didn't quite find the time to take a pic and post the results. If you're interested, let me know, I can forward you the recipe.

feedthebf said...

It's funny, I'm actually eating one of those buns right now for lunch!  I was thinking to myself, "I really need to learn how to make these" - and lo and behold - I come across this!  It was meant to be =)

Briarrose said...

Amazing, tasty dish.....that sauce has some beautiful color.

Biren @ Roti n Rice said...

Glad to hear you enjoyed your stay in Singapore. Your char siew pau looks really good. I will be making some real soon. I am on a pau streak :)

Claire Gallam10 said...

I have seen steamed buns all over the blogosphere lately. Sign I need to make them!

Galexi cupcakes said...

I've never had a steamed bun before. Yr buns look fantastic (lol, I just realized I made a joke). I will definitely have to put these on my to make list. Jackie

Amanda . said...

Oh my.

Amanda . said...

OH! My GOODNESS!

Maris Callahan said...

I think it is awesome how you were able to so successfully recreate these dishes

Christine said...

Glad y'all had fun in Singapore. Looks wonderful.

Joyti said...

What wonderful memories. I do hope you make it back soon.
And the buns look great - so soft and fluffy!

Kitchen Belleicious said...

I have always wanted to do steamed buns- they are so cute and fun. Your filling sounds amazing and the buns look perfect. Perfectly done. Oh awesome job my friend, awesome

Jill Colonna said...

Oh Marsha, this looks so good - and love the spicy plum sauce to go with these gorgeous steamy balls of deliciousness :-)
Reminds me of our honeymoon in Singapore - you are so right.  So many different tasting experiences.  I remember one highlight was a fish curry served on banana leaves which was just incredible.  Thanks for sharing these with us - must give them a try!

In Katrina's Kitchen said...

Goodness! I am hooked! I bet these are just lovely!

Amanda said...

Yummy! As I have a Chinese background, I frequently enjoy similar steamed buns at home. And fish balls... yumm...
I just discovered your blog today! I'm a teen food blogger. If you could check out my blog, I'd appreciate that.

Amanda
softandstiffpeaks.blogspot.com

Carolyn said...

Funny how we can be so weirded out by other culture's food, but come round in time.  The pau sound amazing, I would absolutely love to try them!

Frugal Antics said...

Those sound and look amazing.  What a fabulous experience for you and your husband.

Heidi @ Food Doodles said...

That looks so delicious!  I love steamed buns with fillings like this.  Since moving to a very small town from a very multicultural city I've really been missing these.  They look so good :)

the indolent cook said...

Pork buns are so good. Yours look delicious! 

Anna Petralia said...

these look soo good! i am most definitely going to try these! i cant wait! :)

Liz said...

Wow, Marsha!  These look restaurant perfect...amazing!  And I bet SO delicious~

Hester Casey said...

"Marsha! These look fantastic. Along with Gyoza, these are my other addiction. There was a short-lived restaurant about a mile from where I worked that served these. I used to sprint across at lunchtime, devour my order and waddle back to the office, content as can be. I am definitely making these, and that sauce looks incredible. Congrats on your 2-month anniversary! Loving your food."

SpicieFoodie said...

It's always an adventure adjusting to the local cuisine of a new place. Luckily for myself and my hubby we are very curious and adventurous when it comes to food. It is so great that in the end you loved and now miss the cuisine. These little buns look amazing! I really want to try them soon. Thanks for participating in the giveaway:) 

Kate said...

These pork buns look divine!

theharriedcook said...

Thank you, Lynne... I got good at eating with chopsticks after living in Singapore... and now I make a big fuss if I am eating this genre of food, and there's no chopsticks around :) LOL... But I'm sure it'll taste just as good with a fork :) Thanks for stopping by!

theharriedcook said...

Yes, please! I will email you about the recipe... I really want to travel to Malaysia for the food, too... Let's see if that works out :) Thanks for stopping by!

theharriedcook said...

 Those buns are delicious, aren't they? Not sure mine is the best recipe out there, but it was pretty nice...Thanks for stopping by! :)

theharriedcook said...

I love the color of the sauce too... beautiful plums, I guess :) Thanks for stopping by!

theharriedcook said...

Thank you, Biren... Not really a char siew pau (i wish!), but this is just my take on something amazingly good... Thanks for stopping by! :)

theharriedcook said...

:) They're really delicious... no wonder they're all over the place! Thanks for stopping by... 

theharriedcook said...

LOL :D Jackie, you are so funny :) But I will graciously accept the compliment :) Steamed buns are delicious... you should try them! Thanks for stopping by!

theharriedcook said...

Oh yes. :p

theharriedcook said...

If you want, tell me. I will make for you. I am nice like that :)

theharriedcook said...

Thank you, Maris! It was an attempt, and it turned out okay. Not Singapore standards, but it was tasty... Thanks!

theharriedcook said...

Thank you, Christine... Singapore was awesome! :) Thanks for stopping by!

theharriedcook said...

I hope so too! :) The buns turned out really well... Next time, I just need to make moister filling... but with the sauce, it all worked.. Thanks for stopping by, Joyti!

theharriedcook said...

Thank you :) You are so generous with your compliments :) Steamed buns are really delicious! 

theharriedcook said...

You honeymooned in Singapore? That sounds perfect! That fish curry sounds amazing... we make something like that in India too... Thank you for your sweet comment, Jill! You rock :)

theharriedcook said...

Thank you, Katrina! I really appreciate the thoughtful comment :) Thanks for stopping by!

theharriedcook said...

Oh how I miss fish ball... Yummy... I must check out your site... Thanks for stopping by!

theharriedcook said...

Yeah, and we really fell in love with the food once we came around :) The pau was one of my favorite things to eat there... Thanks for stopping by, Carolyn!

theharriedcook said...

Thank you, Kristen! :) It really was an amazing experience living in Singapore... Thanks for stopping by!

theharriedcook said...

We don't get there where we live too... Hence, the improvisation :) Thanks for stopping by!

theharriedcook said...

Thank you! :) I love pork buns too! Thanks for stopping by... 

theharriedcook said...

I hope they turn out great! :) Thanks for stopping by... 

theharriedcook said...

They did taste pretty great, Lizzy... Thank you for the kind comment :) and for stopping by!

theharriedcook said...

Thank you, Hester! I love Gyoza too... I can imagine if I had a restaurant like that around the corner... I would be way fatter than I am now :) Thanks for stopping by!

theharriedcook said...

Thank you, Nancy! :) Yeah, after living in Singapore, we are now bolder when it comes to trying new things... I guess we learnt that after realizing how much good food we had been missing by being so fussy :) Now we're game to try anything... well, almost anything :) Thanks for hosting the giveaway! 

theharriedcook said...

Thank you, Kate! :) I really appreciate it... 

Carolyn Jung said...

Homemade buns are THE best! They are just so much more pillowy than store-bought ones. I can't ever get enough of them, either.

Sandra's Easy Cooking said...

These are reminding me of the Manju steam Cakes..yours looks so good, i love steamed dough, so light and delicious! You pictures are beautiful!!!

theharriedcook said...

They are the best, aren't they? You're so right about the texture and fluffiness of homemade buns, and I just need to master the filling recipe :) Thanks for stopping by, Carolyn! :)

theharriedcook said...

I just googled manju steamed cakes, because I have never heard of them, and you are so right... these buns look just like those manju steamed cakes :)  I love steamed breads too... Thanks for stopping by & for your words of encouragement! :)

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