On Sunday, Philip (owner of RICE - Resources In Cuisine & Events) invited me to teach his students how to make buns at his place in Clementi. Philip specialises in Peranakan Cooking and organises culinary tours. Over at his place, I taught his students how to make our soft asian buns with a twist. The filling was a truly Peranakan recipe. It consists of mainly minced meat with some onions and spices, cooked and cooled before being wrapped in the buns. This is what Philip calls the modified version of the Bun Susi (which incidentally, I found the recipe on the internet). The original Bun Susi (according to Philip) is actually the minced meat filling wrapped in a shortcrust pastry. In addition, the minced meat filling is slightly sweet.
To make the bun more interesting, I made a slit with a scissors, egg glaze and baked the buns. After which, I used the thai sweet basil leaf and a sliced chilli for a final touch.
