Bapou chicken sate
Bapou a Chinese Indonesian soft steam bun filled with meat. Nice juicy and soft chicken in a peanut butter satay sauce paste in combination with the fresh steamed homemade bun.
Serves: 10 bunns
Preparation time: 70 min
Ingredients:
For the bun dough:
• 500 gr / 3 ¾ cups of flour
• A small satchel of dried yeast (about 7 gr)
• 3 teaspoons of salt (about 7 gr in total)
• 1 tablespoon of sugar
• 1 tablespoon of sunflower or olive oil
• 300ml / 1 ¼ cups of room temperature water
Other:
• Steam oven or a steam basket above boiling water
Meat:
• 500 gr /1.1 pounds of chicken in very small pieces
Satay paste:
• 3 cloves of garlic
• Half an onion
• 1 teaspoon of stem ginger
• Pinch of salt
• 60 gr / 2.1 ounce of tomato puree
• A drizzle of vinegar
• 70 gr / 1/3 cup of sugar
• 120 gr 4.2 ounce of peanut butter
Steps
1. Put all the dough ingredients to a kitchen machine or knead by hand for about 10 minutes until all ingredients are mixed and you have a nice fluffy dough
2. Let the dough to rest and rise for about 1 hour at a warm place and place a moisturized tea towel over the dough so it won’t dry out
3. In the meantime, make the filling by making the satay paste
4. Peel all the garlic cloves
5. Peel the onion and cut roughly
6. Take a kitchen machine and add all the garlic, onions and also add the stem ginger
7. Mix for some time until you have a smooth paste, optionally you can add some chili peppers if you want a spicier sauce
8. Now take a big pan or wok on medium fire and add a little oil
9. Cook the paste on low heat for about 10 minutes, keep constantly stirring and ensure the paste does not burn - this is very important
10. After 10 minutes the paste has become browner due to the caramelization process but is not burned
11. Now add the peanut butter, the tomato puree, salt, sugar and last but not least the vinegar.
12. Now mix all ingredients and cook for another 5 minutes on a very low fire. The paste is ready.
13. Cook the chicken on medium heat in some oil, when done and cooked add the satay paste and mix well. Set aside
14. After one hour when the dough has risen divide the dough in about 10 small balls (about 60 gr / 2 ounce per balls)
15. Flatten each ball by hand and put some of the meat filling (about one tablespoon) in the middle. Fold the edges around the filling and close them at the bottom.
16. Repeat this until all buns have been stuffed.
17. Leave the buns to rest for about 45 minutes on a surface that is covered with some flour or put the buns on a sheet of baking paper, let some space in between as they will grow a bit. Place a moisturized tea towel over the buns so they won’t dry out
18. Time to steam the buns, you can use a steam oven at full power or a steam basket above boiling water. Steam the buns for about 15 minutes. Enjoy!