LITTLE PIGGIES IN A BLANKET

After the haze, the weather over the weekend was too hot to venture out and the best place to chill out is in the house.  Yet I still felt very hot too- because I have been cooking, baking and steaming.

We braved the heat on Friday and went for lunch with Sarah and my niece and sister-in-law at the Three Little Pigs and Big Bad Wolf.  The cafe was located at Bangsar Village and the main entrance is through the car-park but you can also go through the side entrance in the supermarket. 

The main food item on the menu is- as the name says it - pork.   

The lunchtime crowd has swindled by the time we arrived and we did not have to wait too long for our food.   My niece ordered the Meat Lover's favourite- Aglio Olio Spaghetti served with roasted pork, pork patty and bacon and ham. The roasted pork with its crackling was delightful.  

I decided to skip the meat and ordered this Spaghetti with Soft Shell crab and Salmon roe - which make the dish tasted rather "fishy".

The Big Bad Wolf's favourite

Grilled (or burnt?) bacon crisp with spaghetti in creamy sauce and soft boiled egg. 

Little Piggies rolling in mud- pork cutlet top with grilled cheese and served with Japanese curry and rice. Mildly spicy and yummy!

So over the weekend, I decided to create my take of the Little Piggies. 

Recipe taken from Pengskitchen.

I was recommended by my sundry shop to buy this can of  luncheon meat.  I seldom use luncheon meat  and only then to serve them pan-fried(to render off as much oil as possible) and as a condiment for plain porridge.
  

Cut the meat into squares and pan fry them (not necessary to add any oil at all) till lightly brown.  

I had prepared the pau dough: 200 gm pau flour; 5 gm instant yeast; 1 tsp double action baking powder; 50 gm caster sugar; 1 tsp vegetable shortening and about 100 ml water. I just mixed everything together and knead by hand for around 10 minutes till smooth.  Let it proof till double in size.

Divide the dough into 40gm per piece.  Roll each piece into oval shape and place a piece of  the luncheon meat and fold over.

Here they are- the little piggies covered under the "blanket" 

Let them proof again till double in size (30-45 minutes).  Steam over high heat for 10 minutes.

The pau tends to be a bit dry upon cooling.   However each bite of the bun did not taste oily and the luncheon meat makes the whole bun moist and tasty.  This  recipe is easy and ingredients are minimal which is great for a quick snack.

    

Next----  more piggies in a blanket coming up.