Homemade Pau With Savory Turnip Fillings

Homemade pau with savoury turnip fillings are delicious and they are not difficult to make. Much easier than anticipated. Good for breakfast , afternoon tea snacks or supper. I made one load of pau dough from Amy Beh's recipe and the Piggies had them for breakfast and supper :))) I still haven't been successful in making the pau smile coz I didn't want to use ammonia bicarbonate on the pau. It will definitely smile if I had used them :))

Appearance wise they may not look attractive

but definitely tasty and yummilicious!

The pau skin is soft and fluffy

the recipe is a keeper for sure

testing my cam skill :P

mouthwatering ?

haha Piggy gal said I put in too much

fillings so can't get to eat the pau skin :))

Pau dough recipe by Amy Beh 

Fillings Ingredients:

2 turnips - julienned

1 carrot - julienned

8 dried chinese mushroom - soaked and julienned

1 dried cuttlefish - soaked and cut into strips

3 pips of garlic - chopped finely

2 tbsp of cooking oil

Seasoning:

2 tbsp of oyster sauce

1 tsp of chicken powder seasoning

a dash of pepper

salt to taste

1/2 tbsp of thick soy sauce * optional

1 cup of water

1 tbsp of cooking wine* optional

thickening:

1/2 tbsp of tapioca flour

3 tbsp of water

Method:

Heat up the wok with 2 tbsp of cooking oil , sauteed the garlic till fragrant, add in cut cuttlefish and stir fry till fragrant. Add in the cut mushroom and the julienned veggies and sir fry till well mixed for ten minutes. Add in the water and simmered till almost the turnips are soft. Add in all the seasonings ingredients. Add in the thickening last. Dish up and when cooled , put in the fridge till required. Best overnight.

Enjoy!