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Chan Pau

Hello May 2021! Its beginning to feel a lot like deja vu. Here we are back in lockdown 3.0. I've started baking again. I find it therapeutic and I'm glad the government decided to allow some outdoor physical activities. Walking G is a key role in keeping my sanity in check. So back to online classes for my 2-legged animals while we wait. Hope everyone is staying safe and keeping sane.  This is a 2 part recipe that does require some prep in advance. I made the filling the day before and note to self, do not overfill the buns. I had a few bust open in the oven. Love the er "rustic" appearance. Recipe makes 12 buns  Filling  400gm of pork fillet cut into small cubes 1 tablespoon shao xing wine 1 tablespoon oyster sauce 1 tsp 5 spice powder 1 tbls hoisin sauce 1 tbls sugar 1 tbls dark soy sauce 1 tbls soy sauce half tsp salt white pepper 1 tbls corn flour optional - 2 tbls toasted sesame seeds, handful of chopped celery leaves & spring onions Mix all ingredients toget

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