Big Steamed Pork Bun (大包). My wrapping technique is shit, and I have never cut a bun with a knife until now either. It’s not exactly a bake, but the bun uses the same technique as making bread anyway. This is definitely savoury and not sweet. It is filled with marinated minced pork and egg. The bun turned out a lot bigger than expected, but it tastes almost like the ones back in Singapore. Reminiscing those times where it was only 50 cents SGD, and now making it probably costs double for me to make it in another country. Recipe is from kwgls.wordpress.com.
Krispig fläsksida med Griffinsgjord kimchi, koriander, shiso krasse, chilimajonnäs & mirinpicklad gurka och allt det här goda kommer i en steamed bun. Finns bara tillgänglig ikväll! #onsdagsburgare#krispigtfläsk#steamedbun
“Hot flowing custard buns” (#naiwongbao ) at Gold Mine, Paddington. Soft steamed bauble sponge ponds, lava-ed up with rich buttery salted egg yolk, lurking lethal to squirt out and scorch you when you bite down inside. Have fun trying to peel em out their crinkle wrappers without burning your twiddlers... (served with fresh orange slices to counter the Cantonese roast duck ‘n dim sum) IF you make it through the CHAOS of that front-door line! #TOPDUMPS