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Minced Pork Bun (Sa La Pao Sai Moo Su) 

       By: Chef Naam  

Recipe Detail :

Minced Pork Bun (Sa La Pao Sai Moo Su) - Everyone familiar with this menu. You can found in almost everywhere. Not just in the market but also in the restaurant or even the convenience shop. With intense flavor of minced pork, wrapped with soft dumpling. Eating when just steaming hot is so delicious! It can be a delicious breakfast or light meal.




Minced Pork Bun (Sa La Pao Sai Moo Su) - Everyone familiar with this menu. You can found in almost everywhere. Not just in the market but also in the restaurant or even the convenience shop. With intense flavor of minced pork, wrapped with soft dumpling. Eating when just steaming hot is so delicious! It can be a delicious breakfast or light meal.
The dough
1. Light wheat flour (sifted) 2 1/2 cup
2. Dry yeast 1 1/2 Tsp.
3. Melted white butter 2 Tbsp.
4. Sugar 2 1/2 Tbsp.
5. 1 cup warm water

Filling
6. Red pork with fat (finely chopped) 250 grams
7. Ginger (finely chopped) 1 1/2 Tsp.
8. Radish (shredde, put in saline then squeeze the water out 4-5 times) 1/2 cup
9. 1/4 cup Chinese Sausage (steamed for 5 minutes, then roll on the pan until golden yellow - cut small dice)
10. 2 tbsp. Spring onion, celery (finely chopped)
11. 1 Salted egg yolk (Cut into small pieces)
12. Soy sauce 2 1/2 Tsp.
13. Dark soy sauce 1/2 Tsp.
14. Oyster sauce 1 Tbsp.
15. Chinese Wine 1 1/2 Tsp.
16. Oyster Sauce1 Tbsp.
17. Sugar 2 Tbsp.
18. White color paper (cut into 2x2 inch squares)
1. Measure flour and sift the flour into bowl. Make a hole in the flour. Put warm water, sugar and dissolve well together, yeast, lard and use a spatula mix gently in the same way. Then knead until the dough until soft (10 minutes). Cover the dough and let the dough rise doubled (1-2 hour). Leave it at room temperature.
2. Filling- Mix all ingredients for making filling well together.
3. Divide the dough equally into a ball 15-16 pieces. Spread the dough, then put filling and wrap close around the dough. Place salted egg in the middle, place the bun on the paper, arrange in the steamer and leave for 5-10 minutes. Steam with high heat about 10 minutes. And when it cooked, put in a container with a lid to keep it soft.

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Minced Pork Bun (Sa La Pao Sai Moo Su)




Minced Pork Bun (Sa La Pao Sai Moo Su) - Everyone familiar with this menu. You can found in almost everywhere. Not just in the market but also in the restaurant or even the convenience shop. With intense flavor of minced pork, wrapped with soft dumpling. Eating when just steaming hot is so delicious! It can be a delicious breakfast or light meal.

Ingredient of Minced Pork Bun (Sa La Pao Sai Moo Su
)

The dough

1. Light wheat flour (sifted) 2 1/2 cup
2. Dry yeast 1 1/2 Tsp.
3. Melted white butter 2 Tbsp.
4. Sugar 2 1/2 Tbsp.
5. 1 cup warm water

Filling

6. Red pork with fat (finely chopped) 250 grams
7. Ginger (finely chopped) 1 1/2 Tsp.
8. Radish (shredde, put in saline then squeeze the water out 4-5 times) 1/2 cup
9. 1/4 cup Chinese Sausage (steamed for 5 minutes, then roll on the pan until golden yellow - cut small dice)
10. 2 tbsp. Spring onion, celery (finely chopped)
11. 1 Salted egg yolk (Cut into small pieces)
12. Soy sauce 2 1/2 Tsp.
13. Dark soy sauce 1/2 Tsp.
14. Oyster sauce 1 Tbsp.
15. Chinese Wine 1 1/2 Tsp.
16. Oyster Sauce1 Tbsp.
17. Sugar 2 Tbsp.
18. White color paper (cut into 2x2 inch squares)

How to Cook Minced Pork Bun (Sa La Pao Sai Moo Su)

1. Measure flour and sift the flour into bowl. Make a hole in the flour. Put warm water, sugar and dissolve well together, yeast, lard and use a spatula mix gently in the same way. Then knead until the dough until soft (10 minutes). Cover the dough and let the dough rise doubled (1-2 hour). Leave it at room temperature.
2. Filling- Mix all ingredients for making filling well together.
3. Divide the dough equally into a ball 15-16 pieces. Spread the dough, then put filling and wrap close around the dough. Place salted egg in the middle, place the bun on the paper, arrange in the steamer and leave for 5-10 minutes. Steam with high heat about 10 minutes. And when it cooked, put in a container with a lid to keep it soft.

 
Author
 PhotoExecutive Editor
Post Date     03/04/2013 เวลา 13:05:00 ( 1483 Day ago.)
Edit Date      20/06/2013 เวลา 15:50:06 ( 1405 Day ago.)

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