I love dim sum. Dolly Dim Sum, Luk Yu Tea House and Lai Po Heen are my favorite places in KL for good dim sum, but unfortunately it’s not often that I get a chance to enjoy their food.
One of the typical dim sum I would order are the BBQ chicken buns, or chicken char siew bao. Lately Kak’mbang and I started making pau again using my trusty breadmaker, so I thought, why not try out fillings we haven’t tried before?
Read MoreOne of my favorite things to order whenever I go for dim sum is their BBQ chicken buns, or char siew chicken buns. There are a number of good halal dim sum places in KL, but we rarely eat out anyway, so meals there are few and far between usually.
Here’s my first attempt at making my own chicken char siew, to be used for the pau filling. I got this recipe from Jasmine Hoo, one of my Cooking With Philips Pressure Cooker Facebook groupmates, modified using permissible ingredients, of course.
Read MoreWhen making most of the recipes in this blog which calls for chicken stock, I usually go for the quick and easy method by using store-bought stock cubes. However, for or when you have some extra time on hand, or when the flavor of the stock is truly the heart of a dish, here’s a simple recipe for you to make your own batch at home.
Read MoreIt’s been a very long time since Kak’mbang and I made pau. Back when we were still living in Terengganu, every so often we would buy boxes of Blue Key flour and make chicken mushroom pau. Kak’mbang made the filling and I was on dough duty. Freshly steamed buns would then be sent to friends and relatives for their afternoon snack.
Gosh, that was such a long time ago.
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