Suanne’s Siew Pau
I had wanted to make the Seremban Siew Pau which Ben blogged about during his Singapore-Malaysia trip. But, I just can’t find the recipe from the internet. Finally, today I got down to create this recipe by combining a pastry dough which I learned from Jean and a char siew filling recipe which I have been using for my Char Siew Bao.
The result is quite satisfactory. The crust was very flaky and the filling is moist, exactly the way I wanted it. However, it does not look as appealing as it should.
To check out the recipe, just click on the above links on pastry dough and char siew filling. The Siew Pau did not turned out as brown as I wanted even though I did brush the top with egg wash. Perhaps, I should used only the egg yolk with some sugar for the egg wash. I baked the Siew Pau in a 350F preheated oven for 30 minutes.
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Lea | Nov 9, 2006 | Reply
Excellent!! I am totally making this this weekend!!! I’ve got masses of char siu in the freezer that needs using!! =)
kkama67 | Nov 9, 2006 | Reply
That was some yummy looking food!
Causalien | Nov 9, 2006 | Reply
Wow, that looks very authentic . Found a treasure.
Rasa Malaysia | Nov 9, 2006 | Reply
So juicy and yummy!
Chubbypanda | Nov 10, 2006 | Reply
How did you get the cha shao to come out so rich and brown? It looks amazing. The filling is truly a work of art.
- Chubbypanda
Suanne | Nov 10, 2006 | Reply
Hi Chubbypanda,
The sauces used to make the cha shao filling are the key to the richness and browness.