Something Asian, if not wrong this is Malaysian (I had better unclaimed this as it can potentially spark another debate on food origin :)) The first time I tried this was from a shop in Kampar, Perak many years back. This is a definite pleasure for chicken curry and bread lovers. They go really well together.
It takes some extra effort to make this. This is not the first time I've made it due to popular demands. The chicken curry will need to be prepared separately. Furthermore, it is really important to ensure that the bread is soft and pillowy to make it a nice dip for the curry. For this, I diligently followed a sweet bread dough with overnight sponge dough recipe (by Alex Goh). Which means, one has to start yearning for it at least 8 hours in advance to make this happen! The sponge dough really made a lot of difference to the texture of the bread and it was well worth it.
The chicken curry is then wrapped with some foil before it is wrapped with the bread dough. I eggwashed the top of the bun and sprinkled some toasted sesame seeds to give it a nice crunch although the original version of the bun does not have them (think hamburger buns :)) I remember that the original version was a lot bigger too but I made mine a lot smaller, individual portions so that everyone has one to dip and eat it in their own way...
Step by step guide on how to eat this bun (or maybe I should I say it is a loaf as it is quite big to be called a bun?)
Truly finger licking good, hats off to the one who first thought of eating curry and bread in this manner...:)
It takes some extra effort to make this. This is not the first time I've made it due to popular demands. The chicken curry will need to be prepared separately. Furthermore, it is really important to ensure that the bread is soft and pillowy to make it a nice dip for the curry. For this, I diligently followed a sweet bread dough with overnight sponge dough recipe (by Alex Goh). Which means, one has to start yearning for it at least 8 hours in advance to make this happen! The sponge dough really made a lot of difference to the texture of the bread and it was well worth it.
The chicken curry is then wrapped with some foil before it is wrapped with the bread dough. I eggwashed the top of the bun and sprinkled some toasted sesame seeds to give it a nice crunch although the original version of the bun does not have them (think hamburger buns :)) I remember that the original version was a lot bigger too but I made mine a lot smaller, individual portions so that everyone has one to dip and eat it in their own way...
Step by step guide on how to eat this bun (or maybe I should I say it is a loaf as it is quite big to be called a bun?)
- To be eaten hot.
- Cut through the top of the bun to reveal the nice little package of chicken curry.
- Open up the foil for the yummy curry. I think the heat makes the curry creamier and increases the ability of the meat to absorb the flavour of the spices and also becoming more tender , in short it became tastier!
- Tear the bun and dip into the curry
- Indulge!
Truly finger licking good, hats off to the one who first thought of eating curry and bread in this manner...:)
1 comments:
hi, serving individually is also a very good idea, everybdoy will get to open their own treasure box!.. just a little more work for us to do! haha!
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