24 Feb '12, 1am

D'Bun: Juicy juicy Tua Pau!: I have been on a bit of a pau craze lately. It all started with me trying to mak...

I have been on a bit of a pau craze lately. It all started with me trying to make the perfect pau skin at home. I had tried it a few times before, but without much success. Those of you who have tried it before at home might empathize with me. My pau skin always comes out a bit yellowish and doesn't have that soft, billowy, cottony texture that our local pau possesses. They are, in fact, more like the ones that Din Tai Feng makes which I never liked. Our local Tua Bak Pau (large pork steamed buns) is one of those things that I really missed when I was living in Australia. You can find excellent Hong Kong Char Siew Pau there, the type with the puffed up, "open flower" tops and over in the Vietnamese part of Sydney, you can buy a style of pau that is more like what we get here. But somehow, they never really match up with our Tua Pau. (That was quite a few years ago, so I am...

Full article: http://ieatishootipost.sg/2012/02/dbun-juicy-juicy-tua-pa...

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Man, I love juicy Tua Pau! Revisited D'bun and ...

ieatishootipost.sg 24 Feb '12, 1am

I have been on a bit of a pau craze lately. It all started with me trying to make the perfect pau skin at home. I had trie...