Ingredients:

Cameron cabbage (don’t use Taiwan cabbage as the leaf are harder to wrap)
Minced Pork – season it with soy sauce, pepper and tapioca flour (you may substitute pork with chicken or beef)
Carrot – diced finely
Luncheon meat (you may substitute it with corned beef) –
Tapioca flour
3 cloves of garlic

Step by step:

Seasoned the pork with soy sauce + pepper + tapicoa flour and finely chopped carrot. Lay out the cabbage on a top and place a spoonful (quantity varied from individual) of seasoned pork on the cabbage with the luncheon meat on it. Wrapped them the bolster springroll way.

Amount of pork and cabbage is varied from individual. You might want to try out a few times to get the correct amount of pork. For me, a big bowl of pork can make about 8 pieces of package.

Arrange them in a tray and steam for 15minutes. Make sure the water are boiling hot before putting in your dishes. We believe food will turn out more delicious this way.

Remove package and transfer them into a serving plate. Reserve the liquid for gravy. Saute shallot in a wok. Pour the gravy in them. You may add more water or seasoning. It all depends on individual liking. Lastly mixed in the tapioca flour. Mix well and pour in the package.

Best served hot with rice!

Short Talk: I so love to see the way Zidane (France captain) bang that Italian guy’s forehead yesterday. Like watching wrestling lidat, wakakakaaa. Anyway, Italy win. Boohoo.

The first time I set my eye on the famous Kampar Chicken curry bun, I know I must bake one myself too. Ain’t too difficult cos I just put 2 recipes together.

Curry Chicken in a bun is a combination dish of curry chicken which was pre-cooked and wrapped in parshment paper or aluminium foil and bake them in a bun or bread. This is how I do it.

55g of yeast, 600ml of warm milk, 60g of sugar to be fermented for about 30min or more. In a mixing bowl, place 1kg of high protein flour, 8g of salt, 180g of sugar, 180g of butter and rub the flour till it became like bread crumbs. Add in 2 large egg into the fermented yeast, mixed well and add to the flour. I don’t use a electric bread mixer as I prefer to knead them manually altho it may take quite sometime to form a smooth dough.

Let them raise for 40minutes in a warm room.

Punch them down and knead the dough again. Repeat the process twice.

Place your pre-cooked chicken curry in aluminium foil….

… and wrapped them tightly.

Divide the dough into 2 portion and place the packet of curry in the centre.

Wah, didn’t know my finger looks so sexy when camwhoring. wakakakaaka!

Leave them in a baking tray for about 15min to allow rising.

Before and after raising.

Bake in a oven at 220C for 15min and reduce the temperature to 180C for another 15min.

The finishing product….

Crusty on the outside….

soft and fluffy inside ….

Cut or break open the bread and dipped in the curry chicken.

Remember! Must eat them while it’s hot to enjoy the crispy crust. We ate that for lunch and had leftover. What we do is bake them again and the bread is even more crusty.

I bake another one for my sister using a rectangle tray. Look more pleasant and nice.