Pan Fry Pork-Cabbage Bun Recipe | Buffalo Cookware Malaysia
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Pan Fry Pork-Cabbage Bun

Recipes | Buffalo Cookware Malaysia

Ingredients for dough

  • 300gm flour
  • ½ tbsp yeast powder
  • 1 tsp baking powder
  • 40gm sugar
  • A pinch of salt
  • 1 tbsp oil
  • 150ml water

Filling

  • 300gm cabbage
  • 250gm mince pork
  • 2 tbsp dried shrimp skin (wash and drain)
  • 3 cloves garlic (minced)
  • 1 tbsp mince young ginger
  • 1 tbsp spring onion stalk (diced)

Filling Seasoning

  • ½ tsp white pepper powder
  • ½ tsp sugar
  • ½ tsp chicken powder
  • ½ tbsp sesame oil

Cooking Ingredients

  • ½ tsp cornstarch
  • ¾ cup water

Method for Dough

  1. In a small bowl, mix yeast powder to 2 tbsp of warm water. Set aside 5 minutes.
  2. Combine flour, baking powder and sugar in a bowl and mix well.
  3. After 5 minutes, pour in yeast mixture into the flour mixture. Add water progressively; knead into a dough.
  4. Add oil and continue kneading until you achieve a smooth surface.
  5. Cover dough with cling wrap and let it rest for 1 hour until it doubles in size.
  6. To check if the dough is ready, dip your fingertip with flour and insert your finger into the dough. If it leaves a finger gap it means the dough is ready.

Tips:

  1. For better result, you may dissolve sugar in water before your progressively add into the dry ingredients.
  2. If weather is cooling, place dough in warm place. (ie: place a cup of hot water next to the bowl of dough in a microwave to help rise the dough)

Method for Filling

  1. Wash and finely chop cabbage. Add 1 tbsp of salt and mix evenly and let it rest for 6-8 minutes. Squeeze out excess water and set aside.
  2. Prepare a wok, heat oil in medium-high heat. Add dried shrimp skin, minced garlic, minced ginger and diced spring onion and saute until fragrant.Season this with white pepper and sugar and mix well. Remove and set aside.
  3. In a large mixing bowl, add cabbage, minced pork and ingredients prepared in step 2. Mix well until evenly combined.

Notes:

  1. Salt added to chopped cabbage helps remove access water content in cabbage and allows it to stay crisp while cooking the bun. It also helps to ensure that the bun does not break due to the access water of cabbage during cooking.
  2. Stir-frying shrimp skin, garlic and ginger with oil gives a better fragrant to the meat filling.
  3. Dried shrimp skin can be easily found in well-stocked supermarket that sells dried shrimp.

Method for cooking

  1. Once dough has risen, move it to a workspace dusted with a little flour. Divide into 9 equal portions. Roll each portion into a ball and flatten it. Use a rolling pin to roll the dough out into a circle with slightly thinner edges around the circle with a thicker center.
  2. Place filling into the center of the dough and pinch and pleat around the dough to seal. Place the finished buns onto a lightly powdered flour plate and cover with plastic wrap. Repeat with the remaining dough and filling. When complete, let it rest for 20 minutes.
  3. Add 2 tbsp of oil into inner pot. Select “Steam” function, heat oil and place the buns into inner pot (flat side down and pleated side up). Briefly pan-fry the buns until slightly brown.
  4. Add in cornstarch with water mixture into the pot. Sprinkle some white sesame seed and cover lid. Cancel “Steam” function and re-select “Cake” function. Cook with preset timing.
  5. 5 minutes before cooking time completes, open the lid and let it cook until complete.

Tips :

  1. When cooking the buns, arrange buns close to each other. This ensures a lovely soft bun texture with a golden crispy base.
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Thai Style Hot and Sour Soup 【Tomyum Kung】

Recipes | Buffalo Cookware Malaysia

Ingredients

  • 6 prawns
  • 2 stalks lemongrass
  • 5 kaffir lime leaf (slightly crushed by hand)
  • 3 sliced galangal
  • 1 red chilli (cut diagonally)
  • 1-2 red onions (minced)
  • 1 tbsp oil
  • 8 cherry tomatoes
  • 1 packet shimeiji mushroom
  • 1 tbsp thai chili sauce
  • 3 tbsp lemon juice
  • 2 tbsp fish sauce
  • 500ml chicken/vegetable broth
  • 300ml water
  • Salt (to taste)

Method

  1. Wash, deshell and devain prawns. Set aside prawn shell and prawn head.
  2. Slightly pat lemongrass and cut into 3 inch section. Leave a small portion for decoration.
  3. Add oil into inner pot. Select “Steam” function and cook with preserve timing. Add prawn shell and prawn head and saute.
  4. Add in chicken broth and water and let it boil. Once boiling, remove prawn shell and prawn head.
  5. Add lemongrass, galangal and red onion to boil (about 10mins), then add thai chilli sauce, kaffir lime leaf, shimeiji mushroom and cherry tomatoes to the broth.
  6. Once boiling, add fish stock, prawns, lemon juice and salt to taste.
  7. Soup is ready to serve once the prawn cooked.