Tuesday, February 1, 2011

Steamed Barbeque Roast Pork Bun ( Char Siew Pao)

Char Siew Pao in English is Barbeque Pork Bun. My whole family is definitely a big fan of Steamed Char Siew Pao. During the dim sum time, this is absolutely must have item other than shrimp dumpling  (har gao) and siew mai.  Back in Malaysia my family and I almost go for  yum cha every Sunday morning. In my diary I think I never go dim sum without having Char Siew Pao. To me, dim sum / yum cha is not complete without the Char Siew Pao.
What about you, are you a huge fan of Char Siew Pao too?

Char Siew Pao
   Ingredients    :

   Pre- mixed flour           16 ounces
   All purpose flour          20 gm for dusting
* Prepare by following the steps and instruction from the packaging
* Make 12 - 15 depends how small or big you want it to be

   Fillings   :

   360   gm   char siew, cut cubes
   11/2  teaspoon oyster sauce
   11/2  teaspoon cooking oil
   11/2  teaspoon sesame seeds, roasted 
   1       teaspoon corn starch, mixed with 2 tablespoon water
   2      cloves garlic, minced
   2      sprigs cilantro, minced
   2      teaspoon sesame oil
   2      teaspoon sugar
   180  water
   1/2   teaspoon edible red food color ( i use thick soy sauce)
   Method   :

   Heat the pan/ wok with cooking oil, add in the char siew cubes follow by minced garlic and all the 
   ingredients and stir- fry for 2 - 3 minutes. Add in water and simmer until gravy thicken, stir in the
   corn starch, mix and combine all filling. Remove from pan/wok.

   Follow the instruction to prepare the dough.

   Roll out the dough about 2 1/2 inch.

   Place char siew filling in the center, wrap and pleat into pao sharp and close up with a gap.

   Place the pao in a cut out paper and put it in the steamer.

   Prepare hot boiling water, add in 1 teaspoon vinegar in the water, this step is to makes whiter.

   Steam for 25 minutes. Eat while its hot.




The dough made from this pre-mixed flour 
* Today i use a short cut to make the Char Siew Pao dough, although i have a recipe from my family to
    make the started dough but since it needs to take a day or two in advance to prepare the started dough
    i rather do it with the pre- mixed flour, easier and faster. 

    But don't worry i will share with the original recipe from my family.

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