Recipe taken from hslingkitchen.
3 Lemon grass smashed
5 pieces of dried chilli
2tbsp meat curry
3sprigs curry leave
The curried potato above is really good, slightly spicy.
The pau’s texture is good even when cooled, i think mostly due to this method of having a starter dough (part of flour, water, yeast fermented slowly in room temperature for 6 hours and more)
pau starter dough left to ferment overnight, bubbles formed inside the soft dough batter
mix starter dough and all other ingredients together
left to rise to double in size
potato, curry powder, curry leave, serai, dried chilli, shallot etc
yummy curried potato
before going into steamer
steamed for 15 minutes
fluffly pau skin with soft yummy filling