|Fresh from oven, missing pieces are in our stomach 🙂|
“Seremban Siew Pau” – cited from wikipedia
Seremban is famous for its special delicacies comprising Malay, Chinese, and Indian cuisine. Among the famous local cuisine is Seremban Siew Pau that is well known throughout the country. It is flaky pastry bun filled with meat fillings either pork, the traditional flavour or chicken which is halal.
I’m itching to bake again, we ran out of breakfast at home and I’m struggle to come out with something to feed my hubby. Final decision is to transform a famous malaysia meat pastry – “Seremban Siew Pau” into vegetarian pau/bun, I remember when I was a kid, my parents used to take me to a vegetarian place in SS2 closed to SJK (c) Puay Chai where they serve tasty vegetarian food and mouth watering vegetarian siew pau. But instead of a sweet filling such as sweet char siew, it’s savory with salty pastry skin. Again, the best chinese pastry is always made of flaky pastry skin, though I’ve experienced muscle fatigue after the karipap (curry puff ^^) making, I guess I still have yet to learn the meaning of pain lol
It’s a big challenge to make a vegetarian filling, because I’ve a very vague memory of the vegetarian siew pau I had, the only thing I remember is the filling has green pea -___-” so I chose a bunch of veggies and stir fry with salt and pepper (keep it healthy), of course the hard part is making the pastry skin. I was having fear if it doesn’t turn out good… it’ll all go into trash! but hubby loves it~ what a relieve, we each had three pieces last night so I guess it’s pretty good, will make it again with different filling next time ^___^
|Close up ^^|
Vegetarian Siew Pau
– Pastry recipe adapted from My Kitchen Snippets
Pastry Dough Ingredients:
Dough 1 (Oil Dough )
240 gm superfine flour
120 gm shortening
Dough 2 ( Water Dough )
240 gm all purpose flour – sifted
60 gm icing sugar (I omit the icing sugar and use sea salt instead – appx 1/8 – 1/4 tsp)
120 ml water
1 egg yolk for glazing
- Prepare the dough 1 and 2 separately.
- Mix all the ingredients of Dough 1 together and knead till you get a soft dough. Leave it aside for 30 mins.
- Mix all the ingredients of Dough 2 together and knead till you get a soft dough. Leave it aside for 30 mins.
- Scale oil dough into 20 gm and water dough into 40 gm.
- Wrap oil dough inside with water dough.
- Roll flat and roll up like swiss roll.
- Roll flat again and roll like swiss roll.
- Cut each piece into halves.
- Roll out each piece cut side down and put in filling. Wrap filling and seal well.
- Repeat with the rest of the dough.
- Preheat oven at 375 f Convection and bake for 10 minutes, remove from oven, glaze with egg yolks and bake another 15 – to 20 minutes.
- Chop cabbage, dry mushroom finely, soak vermicelli in water until soft, and cut into small pieces, chop ginger, garlic and shallot together until fine.
- Heat up the wok and add some cooking oil, toss in ginger, garlic and shallot and stir-fry until fragrant. continue to stir-fry with the rest of the ingredients, add salt. Stir-fry to mix it well for another minute, put into a bowl and let cool.
|The filling and flaky pastry skin!|