Skip to main content
logo
Food Advertising by

'Nam Yue' Rolls


I've been putting off making these 'Nam Yue' pau for quite some time but finally got down to it.  Instead of pleating the folds of the pau, this time I chose to just roll it up for a change, hence 'Nam Yue' rolls.  For those readers who do not have an idea of what 'nam yue' is, do check it out  'here'.












As you can see, I didn't make the meat too moist with more sauce as I was afraid that the gravy will ooze out from the ends, upon steaming.

Ingredients for Pau skin
  • 500 gm pau flour
  • 2.1/2  tsp dried yeast
  • 100ml lukewarm water 
  • 125 gm sugar
  • 5  tsp shortening
  • 2.1/8  tsp baking powder
  • 1/4  tsp salt
Filling
  • 370 gm pork fillet cut to 1/2 inch slice
  • 1  tsp nam yue/ preserved beancurd, smashed
  • 1  tsp each of light soya sauce and Shaoxing wine
  • 6 pips garlic, crushed
  • 2  tsp sugar
  • 1/8  tsp dark soya sauce
  • 1/2  cup water
  • 1/2  tsp cornflour + 2 tsp water to thicken
Preparation
  1. Marinate the pork fillet with the smashed nam yue for a few hours.
  2. Heat up a pan and saute the crushed garlic with some oil till fragrant.
  3. Mix in the marinated meat, stir-fry and add in all the sauces and sugar.
  4. Add in the water and let it simmer till the meat is cooked.
  5. Test for taste and stir in the cornflour thickening.
  6. Let cool and keep refrigerated till ready for use.  (Best to make this overnight).
Method
  1. Mix dried yeast with lukewarm water, stir.
  2. Add in 130 gm sifted pau flour, mix well.  Roughly make into a ball of dough and set aside for 15 mins.   (A)
  3. Mix the balance 370 gm sifted pau flour with the baking powder, sguar and salt.  (B)
  4. Pour (B) into (A).
  5. Add in shortening and water sparingly, knead till dough doesn't stick to the hands.  If the dough is too dry, add in 1 tsp of water.
  6. Cover dough with a damp cloth and let dough prove till double in size for about an hour, in a warm place.
  7. Knock out dough, knead for some time.  Roll out onto a slightly floured surface.  Weigh out about 50 gm of dough.
  8. Roll out into an oblong, put in the cooked meat and roll up like a swiss roll.
  9. Place the  roll on a piece of greaseproof paper, repeat process for the others.  Cover rolls  with a damp cloth and let rise for another 15 mins.
  10. Steam rolls under rapidly boiling water for 10 - 12 mins. and be very quick when removing the cover of the steamer, taking care not to let the condensed water drip onto the rolls.
  11. Remove from steamer and serve warm.




I'm submitting this to  Muhibah Malaysian Monday.  Do check it out  'here'.

Comments

  1. Wah, looks very "jeng".
    I heard the best is found in Menglembu, right?

    ReplyDelete
  2. Looks so white and puffy! I would prefer with more sauce though, maybe do the covered version to get the sauce sealed in huh?

    ReplyDelete
  3. Looks nice and soft. I love to have the sauce too!

    ReplyDelete
  4. so cool that you can make your own bao!

    ReplyDelete
  5. Cheah...this is like what Wendy said " jeng " LOL ! My Jo loves this and never fails to order this from the stall :) Thanks for sharing the recipe. Shall try it out one day when she is back :)

    ReplyDelete
  6. wish i can have one for my afternoon tea now, look so yummy!

    ReplyDelete
  7. Whoa Cheah, the bun looks so white & fluffy. Like cotton soft! So pretty. I shall try making some savoury buns some day. You have just tempted me to do so. ha... Thanks for sharing. Have a lovely evening.
    Goodnight,
    Kristy

    ReplyDelete
  8. What a great idea to make a rolled shape. Looks so elegant too. I don't think I've ever eaten this style of pork before (or maybe I just didn't know what it was called) :)

    ReplyDelete
  9. Wendy
    Thanks. Not sure about Menglembu because I hardly go there.

    Jeannie
    Yes, that way the sauce won't ooze out.

    Rebecca
    Of course you can. More than welcome!

    busygran
    Yup I agree with you too but then I just thought of making something different to post on my blog.

    Penny
    You can do it too. I made the pau with the Rooster brand Vietnamese flour in Melbourne, turned out ok. No need to add in so much vinegar to the boiling water, less than half of what was stated is good enough.

    Elin
    Hey you can make good pau too, momsie!

    Sonia
    That's a nice picture, gosh so young! You too are welcome to partake the pau.

    ReplyDelete
  10. Very clever Cheah.. u did it again!

    ReplyDelete
  11. nam yue pau is very tasty and i think your pau really looks fluffy..long time never make pau already

    ReplyDelete
  12. Your boas are so professional made. Their texture is so soft...Yum!

    ReplyDelete
  13. Claire
    Thanks for sweet compliment!

    Lena
    Maybe it's high time you make for your girls, i.e. if they like pau.

    Zoe
    When I was in Melbourne I made pau with the Rooster brand Vietnamese pau flour and the result was good. Perhaps you can check it out. Caution though, don't add so much vinegar into the boiling water for steaming the pau.

    ReplyDelete
  14. the texture looks so soft, wish to have a big bite now.

    ReplyDelete
  15. Jess
    You are more than welcome to try!

    ReplyDelete
  16. Wow I want to just grab a few off the screen! They look so wonderful!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…