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Sunday, 24 July 2016


Foochow people 
make their Meat Pau different from other dialects

They are generous with the filling

They like to mince the meat 
shaped into a ball
wrapped around a piece of egg

You can easily buy this pau from 
any coffee shop in Sitiawan
Pau cottage factory
in Simpang Tiga
a small town in Sitiawan

Foochow Pau

140g minced pork
60g big onions, chopped
2 tsp ginger, chopped
1/2 tsp dark soya sauce
1/2 tsp chicken powder
1 tsp soya sauce
1/2 tsp salt
pepper to taste
1/2 tsp chinese wine
1 tsp corn flour

3 Tbsp water

2 hard boiled eggs, quartered

1) Mix all ingredients except water, last item in the list
2) stir thoroughly until it is  very well mixed
3) add water by the Tbsp, stir well until water has been absorbed
4) add the next Tbsp of water and do the same
5) when the last tablespoon of water has been absorbed, leave it in the fridge
6) divide into 8 portions when ready to wrap pau

165g pau flour, sifted
25g sugar
13g shortening
90g water
1/2 tsp yeast
1/2 tsp double action baking powder

1) place all ingredients in bread machine, dough cycle
2) let dough rest 1/2 hour
3) divide dough into 8 portions, roll into balls
4) roll flat, place a meat ball in the centre, press in 1 pc egg
5) wrap up & seal
6) place on grease proof paper & leave in steamer
7) let proof for 20min in the steamer
8) steam pau for 20min 
9) leave pau in steamer for 5min before opening cover

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