Had a pau making session last night (1st Sept). It was a long weekend so we had time to spend with friends. I made steamboat on 31st Aug at my place. Too bad I forgot to take a photo of the stuff on the table before it got eaten up. I tried out korean kim chi chige for one of the soup base. The other soup base was plain chicken stock. It was quite a hunt for beef though. Did not realise it was that difficult to buy beef in Kuching. In the end, we managed to buy some from a frozen mart in Satok. The slicing was tricky as I wanted it really thin. But it was worth the effort...yummy!
Saturday night was also free, so we tried making kaya pau. I had bought the flour quite some time ago but did not have the time to make it. It was quite challenging. Definitely toned some arm muscles kneading the dough. The dough had to be kneaded for a long time. I hope we did not drip any sweat into it while we were at it...oops. The next challenge was the 'pau' part. It was tricky getting the kaya to be 'pau' inside and not spill out. I will definitely appreciate effort put into making a pau next time I buy one from outside. It was quite a successful first time for us. The pau turned out edible although not as fluffy and white as those sold. Hurray! Still have half pack of flour left...maybe char siow pau next.







