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MAKE IT YOURSELF: KESURI BUN
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INGREDIENTS
For the filling:
500g boneless chicken thigh, skin removed and cut into bite-sized chunks
3 tsp light soya sauce
1/2 tsp white pepper
3 tsp brown sugar
2 Tbs lime juice
6 dried chillies, soaked in hot water till soft
1cm piece of peeled fresh turmeric
10 peeled shallots
1 tsp Lee Kum Kee Fine Shrimp Sauce
1 Tbs oil
1 big onion, sliced into thick strips
2 cups mix of cheddar and mozzarella cheese
For the bun:
500g bread flour
1 1/2 tsp salt
1 Tbs caster sugar
11g dry yeast (Redman)
1 1/4 cup water, room temperature
1 egg mixed with 1 Tbs water (for egg wash)
Red chilli flakes (optional)
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METHOD
1. For the filling: Marinate the chicken with soya sauce, white pepper, brown sugar and limejuice. Set aside until ready to use or leave to marinate overnight.
2. With a mortar and pestle, pound the dried chillies, turmeric, and shallots. Alternatively, you can use a food processor. Stir in the shrimp paste to get a thick rempah.
3. Heat oil in a wok and fry the rempah for a few minutes until fragrant.
4. Add the chicken, without the excess marinade, and fry on high heat for about five minutes. Pour in the remaining marinade, cover the wok and leave to simmer on low heat for about 10 minutes, or until the chicken is cooked. Check occasionally and add small amounts of water if the mixture becomes too dry.
5. Stir in the onion, then turn off the heat and set aside.
6. For the bread dough: In a large mixing bowl, mix the bread flour, salt, sugar and yeast with your hands. 7. Make a well in the middle of the dry ingredients and pour in a small amount of water. Use your hands to mix the flour with the water. Repeat until the flour and water are well mixed and you get a moist ball of dough.
8. Place the dough on a dry, unfloured surface. With the heel of your hand, push the dough downwards and forwards with a smooth stroke. Fold back the dough and repeat the kneading until it is smooth, wet and pliable. Dab small amounts of water on the dough if it gets too dry. The dough should feel slightly warm as the yeast starts to work.
9. With a rolling pin, roll out the dough into a rectangle that measures 1m by 15cm. 10. Mix in the cheese with the chicken and transfer the filling into a bowl.
11. Starting from the left, spoon the filling lengthwise, across the centre of the dough. Leave about 5cm of the right end of the dough empty. Do not overfill.
12. Gently pinch the two top and bottom edges of the dough together to form a long tube with the "seam" on top. Shift the dough such that the "seam" is turned towards you.
13. Bring the two ends together and slot the end which is filled into the end that is empty. Pinch the ends to form a doughnut shape.
14. Grease and sprinkle flour on a baking tray. Carefully transfer the dough to the tray and leave to proof for 20 minutes.
15. Preheat the oven to 200 deg C.
16. Before placing in the oven, brush the top of the dough with egg wash. Sprinkle red chilli flakes on top.
17. Bake for 30 minutes or until golden brown.
18. Cut into thick slices and serve hot.
Serves 4