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Curry Chicken Pau ~Bun. 'Malaysian Monday No. 10'





There's this famous coffee shop in Tanjung Malim, Perak ..... 'Yik Mun' that sells Hainanese curry chicken pau/buns and also pau with different fillings like curry beef, red bean paste and kaya/coconut jam.  As it is a certified halal outlet, other than the Chinese, Malays and Indians also frequent this shop and it's normally packed during breakfast and lunch.  We used to exit @ the Tanjung Malim toll exit and head to this shop  for the curry chicken pau.  You can hop over to this site for more goodies from Yik Mun.

Coming back to my curry chicken pau .... no they're not Hainanese pau, just simple pau from my humble kitchen, yummy too but then not so uniform in shape as they're handmade.   I must truly admit that I still have a long way to go to master the art of pau pleating!











This pau is delcicious, just simply love the chewy pau infused with the curry flavour ....... Join me!

Ingredients for curry chicken (Best to cook this a day before)
  • 400 gm free range chicken - cut into small pieces
  • 6 shallots - pounded
  • 2 pips garlic - pounded
  • 2 lemon grass - crushed
  • 3 small potatoes - diced
  • 4 tsp curry powder
  • 2 tsp salt
  • 1 cup coconut milk/soymilk (I used soymilk)
  • 1 small piece cinnamon
  • 2 pips star anise/cloves
  • 1/2 tsp chicken granules
  • Curry leaves
  • Oil for frying
Preparation
  1. Season the chicken pieces with 2 tsp of curry powder, set aside.
  2. Heat up some oil in a pan and saute the pounded shallots and garlic till fragrant.
  3. Mix the remaining curry powder with some water to form a paste, add into the garlic mixture, toss in some curry leaves, cinnamon and cloves, stir-fry.
  4. Mix in the diced potatoes, stir-fry for a while, add in the salt and add in the seasoned chicken pieces as well.
  5. Add in the coconut milk and cook till the potatoes and chicken are cooked through and the curry is quite thick.
  6. Add in the chicken granules and fine tune to taste.
  7. Dish out and once cooled, refrigerate till ready for use.
Ingredients for Skin
  • 500 gm Pau flour/Hong Kong flour
  • 2.1/2  flat tsp yeast
  • 100 ml lukewarm water
  • 125 gm caster sugar
  • 5 tsp shortening
  • 2.1/8 flat tsp baking powder
  • 1/4 tsp salt
  • 100ml water + 1 tsp
Preparation
(A)
  1. Mix dried yeast with lukewarm water, stir.
  2. Add in 130 gm sifted pau flour, mix well and roughly form into a ball of dough.  Set aside for 15 mins.
(B)
  1. Mix the balance 370 gm sifted pau flour with the baking powder, sugar and salt.
  2. Pour (B) into (A).
  3. Add in shortening and water sparingly, knead till dough doesn't stick onto the hands.
  4. Cover dough with a wet cloth, place in a warm place and let dough prove till double in bulk, around 1 hr to 1.1/2 hr.
  5. Knock dough to expel some air, knead for some time.  Roll out onto a floured board.  Weigh out 50 gm dough, roughly form into a ball.  While you are working with a ball of dough, cover the rest with a damp cloth  to prevent them from being exposed to air and getting flaky.  Makes  18 pau. 
  6. Roll out the ball of dough lightly and cup it into the palm of your hand and spoon in some filling.  Pleat up the sides of the pau. Put the pau on a piece of greaseproof paper and place them on the steamer rack.
  7. Set them aside for another 15 mins, and meanwhile prepare the steamer with water.
  8. Steam pau under rapidly boiling water for 10-12 mins.
  9. Quickly and carefully remove the steamer cover so that condensed steam will not drip onto the pau.
  10. Remove the pau from the steamer rack and serve hot.





Do find out more from this site.

Comments

  1. This is nice! I like to eat curry pao too but selling everywhere over my place.

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  2. I am craving for a steaming hot pau or 2 right now...it has been raining all day and this is the perfect snack!

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  3. Never tried curry chicken pau before. Looks so good and I want some dipping curry sauce to go with the pau :)

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  4. I love the look of your curry chicken pau sitting on a very lovely plate too! Yum! Your pleating looks fine to me, at least doesn't leak. Mine always leak if I ever made them:P

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  5. Looks like a big pao. I wish I have one now...would feel so good when it's hot in my hand, especially in this cold weather. Your pao looks so perfect and delicious.

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  6. Cheah , you are so humble :) The pau looks pro. And I was telling myself, I need to make some too. My pau always turned out yellowish ...why is that...any idea. Yours looks great..like those sold in the shop.

    ReplyDelete
  7. You are really good at making paus. I already bookmarked some of it previously but have yet to try it out. The problem here is that I can't get the HK or pau flour. Like Elin if I use the normal flour it will always turns out yellowish. Someone told me to put a few drops of vinegar in the steaming water but didn't seems to work. Any other advise?

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  8. Cheah, your bao looks fantastic and gigantic! Love more fillings in that bao and your pleating looks fine & nice. No worries! Hmm...mm... I'm salivating here. haha.... Thanks for sharing. If I pass by there next time, I'll stop by for the bao.
    Kristy

    ReplyDelete
  9. First time here, chicken bun looks interesting and delicious :)
    Ananda http://anandasagari.blogspot.com/

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  10. Jess @ Bakericious
    Looks like you'll have to DIY then!

    3 hungry tummies
    Yup, good for snack anytime, especially when they're hot!

    Anncoo
    I always make extra curry, so can have more for dipping!

    Jeannie
    Perhaps you can try to make the sides thinner, so when you pleat up, then it's not so bulky, then gather the pleats and give it a twist to 'seal'them up. Oh, that's my favourite plate, from my grandma, maybe antique by now!

    MaryMoh
    Yes, can make it bigger like 'tai pao', put in more filling and it can be for lunch or dinner as well.

    Elin
    Bought the pau flour from Intrico, not their premix homebrand.

    ReplyDelete
  11. ICook4Fun
    When I next go get my supplies from the speciality shop, I'll ask the lady there to see how to overcome this problem and revert to you.

    Kristy
    I suppose you can put in more filling if the meat is boneless, will try it next time, easier to eat!

    Ananda Rajashekar
    Thanks for dropping by. Will hop over to your blog soon!

    ReplyDelete
  12. It certainly looks delicious! And you've really mastered the art of pau making - I love how nice and white your skin is.

    Thanks for your entry!

    ReplyDelete
  13. I've always been fascinated with the malaysian pau. We also refer to a bread bun as Pav, but its different.

    ReplyDelete
  14. ha ha, thanks for bringing back memories of Tanjung Malim pau! Your pau looks so good, I thought it was a bought one, what do you mean you need more work?

    Thanks for the recipe and thanks for joining us again :)

    ReplyDelete
  15. Shaz
    Oh, so you've tried the Tg Malim pau before? I like the curry flavour but then rarely go out all the way to Tg Malim now, highway all the way to KL!

    ReplyDelete
  16. I love pau but you know, I've never tried curry chicken pau hehe..must give it a try! they look delicious :D

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  17. Jen
    Oh yes, pau with curry filling is delicious. You should give it a try.

    ReplyDelete
  18. This curry pau looks great. Are you able to assist with the filling for vegetarian.

    ReplyDelete
    Replies
    1. I suppose you can use diced carrot, potatoes, vegetarian chicken, mushrooms and some peas to substitute. Mix them with curry and chilli powder.

      Delete

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