HOCK CHIEW ANG CHOW MEAT PAUS

The original recipe for this pau filling is from Coco Kong’s book on ‘Paus’. I followed the meat filling recipe but used my usual ‘Sure-Can’ pau skin recipe cos’ I wanted a bigger quantity.

For the filling, the meat is cooked with red rice wine yeast [ang chow], thus is the name of this pau ‘Fookchow Red Rice Wine Yeast Paus’. The filling is quite like Char Siew with red rice wine yeast flavor, more of a savoury taste than the sweetness of char siew. It has the fragrance of rice wine.

Overall, it is quite unusual but good. The pau skin is perfect – soft, light and fluffy. If you are one that loves meat paus but afraid of the sweetness of char siew filling, then you can give this one a try.

I made a total of 16 medium size paus. You can make smaller or bigger ones, according to own preference. 

Recipe adapted from Coco Kong’s book on ‘Paus’ [slightly modified]

Ingredients for Filling

[makes 16 paus]

300 gm pork tenderloin with some fats – diced or coarsely chopped

1 heaped Tbsp red rice wine yeast residue [Ang Chow in Hokkien]

1 tbsp each chopped ginger and garlic

1 stalk spring onions – chopped

Some toasted sesame seeds [optional]

Seasoning

1 tbsp oyster sauce

1-1 ½ tbsp light soy sauce

2 tbsp brown sugar [optional]

½ tsp each of salt and msg [I omit the msg, replaced by sugar]

120 ml water

1 tbsp each of plain flour and cornflour

1. For Filling - Heat a non-stick wok with ½ tbsp oil, sauté ginger and garlic until aromatic. Add in the meat and fry until meat colour turns white. Add in ang chow and seasoning, stir fry to cook for a few minutes, then pour in the water.
2. Bring to boil and simmer until the sauce is reduced. Add in plain flour and cornstarch to thicken.  Off heat, add in spring onions and toasted sesame seeds.
3. Dish up to cool and chill in the fridge until required [can prepare the filling a day earlier].
   

Ingredients for 'Sure-Can' Pau Skin

[makes 16 paus]

350 gm pau flour

1 tsp double action baking powder

40 gm castor sugar

1 tsp instant yeast

200 ml luke warm water

¼ tsp vinegar

1 tbsp shortening

1. For the Skin – Sift flour and baking powder into a mixing bowl of an electric mixer, add in the sugar and yeast. Pour in water and vinegar, knead into a rough dough.
2. Add in shortening and continue to knead until the dough is soft, smooth and shiny. Shape into a round ball, cover and leave to rest for 20 minutes.
3. Punch down and divide dough into 2 equal portions [about 300 gm each]. Shape each portion into a round ball.
4. Divide a portion into 8 equal portions, roll into rounds. Flatten each round and wrap up filling, gather the edges into a round or pleated pau. Place on paper case in the bamboo steaming tray. Finish doing the same for the remaining dough.
5. Leave to proof for 30-40 minutes or until double in size.
6. Steam paus over medium high heat for 12 minutes. Off heat and leave the paus in the steamer for a further 3 minutes before removing to cool on wire rack or serve immediately.
   
   
   
   

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I am submitting this post to Cook Your Books Event #28 [November 2015] hosted by Joyce of Kitchen Flavours