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2012-10-11
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For a full story coverage, please visit:http://www.epinosh.com/2012/10/tiong-bahru-pau-singapore.htmlOriginating from the Guangdong province of China (my grandfather was from China), these Chinese buns were made from milled rice flour, stuffed with diced BBQ pork tenderloin. They are one of the popular dim sum snacks these days and the nostalgic take-away versions are from Tiong Bahru Pau and Teck Kee. The buns are mostly steamed but there are baked alternatives. I am accustomed to the steamed
http://www.epinosh.com/2012/10/tiong-bahru-pau-singapore.html
Originating from the Guangdong province of China (my grandfather was from China), these Chinese buns were made from milled rice flour, stuffed with diced BBQ pork tenderloin. They are one of the popular dim sum snacks these days and the nostalgic take-away versions are from Tiong Bahru Pau and Teck Kee. The buns are mostly steamed but there are baked alternatives. I am accustomed to the steamed ones since young.
The sizable chicken bun is always so gratifying. Without a trace of stickiness on the root of your palate, the skin was marvelously soft and not overly thick. You will find chunks of fresh chicken meat with a touch of ginger, soy sauce and a bit of Chinese rice wine. Nope, no egg was stuffed in there unlike other places where Big steamed buns do. Without that extra calories, I could eat them with ease.
The memories of my grandfather starts flowing when the stall-holder pickup that vapouring BBQ buns from the steam tray. It was a complete solace. The act of unfolding the skin to reveal the glazed ingredients was equally heart throbbing. With the roasted pork so well browned and glossy looking, I couldn't wait any longer to taste the sweet oyster seasoning in the meat. The candied mixture add so much flavour to the tender pork, every time with the right consistency. Watching the laving juices wetting my fingers and dripping down my wrist is visually appealing. Did you feel the joy?
I will never stop at the savory even though the sweet ones seem to attract the older crowd more. My grandfather was one of the avid fan of the bean-paste filled buns. The shiny smooth white exterior hides a pool of creamy red bean paste. For a less sugary variation, go for the lotus paste which came with robust lotus seeds flavour that was flowy as well. It was mind rupturing each time I sank my teeth into the fluffy bun to penetrate the fillings. Truly unimaginable.
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