Friday, July 06, 2007

Filling for Char Siu Pau ~ Pork Bun Filling

This is my favourite filling for steamed or baked savoury siew pau (buns). I always have a ready stock of barbecue pork in my freezer and can whip a small batch of this in a jiffy whenever I feel the urge to make some seremban siu pau or char siu pau .

char siew pau filling

Ingredients
125 gm char siew (bbq pork) (chopped into small pieces)
5 Tbsp frozen peas
chives or spring onions (optional)
2 tsp oil

Seasonings
3 Tbsp water
¼ tsp sesame oil
1½ tsp oyster sauce
2 tsp sugar


3/4 tsp dark soy sauce
½ tsp cornflour
1½ tsp peanut butter
dash of pepper
dash of chinese wine

Method
1. Mix seasoning together
2. Heat oil, add seasoning and simmer till gravy thickens.
3. Add bbq pork and the rest of the ingredients. Mix well
4. Remove and leave to cool before using as filling.

Note : Leftover filling can be eaten with rice or frozen for future pau making.

Recipe : kitchen @ kc from A Comprehensive Collection of Oriental & Western Cuisines by Bong Hiong Hwa (adapted)

6 Comments:

SAMELETHU said...

YOUR RECIPE FOR THE BUN WAS SUPERB! IT TASTED JUST LIKE WHAT WE GET FROM THE CHINESE STORES.HOPING TO TRY OUT MORE OF YOUR RECIPES. THANKS

Jan said...

Help Sinner ! I'm preparing the dish now but I'm not sure what kind of chinese wine are you referring to ? Is it rice wine?

Sinner said...

Jan,
Can be rice wine or any chinese cooking wine.

Sinner said...

Samelethu,
Sorry, I seems to have missed your comment. I am glad you like the bun. Thanks for the feedback.

Anonymous said...

hi hi,
wish to ask whether can i omit the
peanut butter?

thanks
elaine

Sinner said...

Hi Elaine,
Yes you can omit. The peanut butter however does make it extra nice.

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