Everyone loves a bun especially the savoury and spicy type with a flair of nyonya. You can prepare ahead and pop the extra in the freezer, perfect to eat anytime.
Ingredients
Buns (6 pcs) - (A) Yeast Mixture :
150g Warm water
5g Caster sugar
5g Instant dried yeast
Buns (6 pcs) - (B) Bread Mixture :
220g Bread flour
15g Caster sugar
20g Melted Butter
2g Salt
Curry Kapitan Filling - Curry Paste
20g Lemongrass
35g Red Chilies
15g Fresh Turmeric
25g Galangal
25g Garlic
2pcs Dried Chillies
2nos Candle Nuts
Curry Kapitan Filling - Other Ingredients
100g U.S. Russet Potatoes, diced
60ml Coconut cream
100ml Water
4-6 tbsp Cooking oil
300g Chicken Breast, diced
30g Onions, diced
2pcs Kafir Lime Leaves
1/2 tbsp Salt
1 tsp Sugar
2nos. Limes, juiced
Preparation
Prep Time: 100min | Cook Time: 30min
Method Preparing Buns
Mix yeast with warm water and sugar. Set aside until it bubbles.
For the dough: In a mixing bowl, place flour, sugar, salt & butter, add in yeast water and knead the dough 7-8 minutes. Transfer the dough to a greased bowl and rise for 1 hour. Meanwhile make the filling & let the dough cool.
Divide the dough into 6 equal pieces. Roll the balls into 7 to 9cm in diameter. Place 1 tablespoon of the filling in the centre, seal the dough tight and shape into a ball.
Place all the balls on a baking tray, cover and allow to rest for 20 minutes. Pre-heat oven to 180° Brush the buns with egg wash and sprinkle with sesame seeds. Bake for 20 minutes.
Method Preparing Curry Kapitan Filling
Grind the curry paste ingredients. Add in water and blend until smooth.
In a wok, heat the oil and fry the curry paste until fragrant and the oil separates. Add the diced chicken. Reduce to medium low heat and stir to coat the Kafir lime leaves, chicken & U.S. Russet Potatoes with curry paste. Add the coconut cream and bring mixture to a boil.
Reduce the heat and simmer chicken until tender. Once the gravy thickens, add in onions, salt, sugar, lime juice and season to taste.
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