I remember when I lived in Kuala Lumpur and probably once a month, we would make a trip to my in-laws. Every trip we would always make a slight detour into Seremban town to pick up a box of Seremban Siew Pau. They were so good!! Well, that was many years ago and I haven’t had that taste of the Siew Pau for a while now. So last week I decided to try making some. For the pastry skin, I used this recipe. For the filling, I didn’t have any char siew, so I used a simple stirfry of chicken and peas instead.
The recipe was pretty easy but I did run into some trouble pleating the top. see how it split open at the top?
But I was so glad to see all the flaky layers in the pastry. This recipe is definitely a keeper. The Siew Pau was really delicious! I will just need to brush up my pleating skills and make sure that it doesn’t open up during baking.
All packed up and given to Lil’ C’s chinese school teachers. Not as pretty as I wanted but I am sure that they didn’t mind as long as it taste good.