Frying transforms Steamed Flower Buns into a totally new dish; the crisp, golden crust contrasts nicely with the flufy lightness of the steamed interior. I was told by my friend, Agnes, that these fried buns are very popular in Singapore and they are served with Chilli Crabs. In her recent party, she made Chilly Crabs and i told her that i will make the Golden Flower buns and they turned out so good that guests just ate them straight.
Ingredients:
Ingredients:
1 recipe Flower Buns - refer here http://lilyng2000.blogspot.com/2005/05/flower-buns.html
2 cups peanut/cooking oil
Method:
Heat oil, add the oil, and heat the oil to 350 f.
Add 2 or 3 of the buns, depending on the size of the wok, and deep fry, turning constantly, until the loaves are golden brown.
Remove and let drain on a cake rack placed on a kitchen-towel-lined baking sheet.
Deep fry the remaining buns in the same manner.
Serve immediately
Serves
Serves
hmmmm...loook so good especially the golden brown color..Can I bake it instead of fried??Thank you:)
ReplyDeleteThe look so beautiful
ReplyDeletebeachlover
ReplyDeletei don't know about baking instead of frying. The time to brown these buns in the oven will take too long and dry them out whereelse frying just take about 1 minute
Hi Lily,
ReplyDeleteDo you steam the buns before deep frying them or deep fry them after proofing?
Hie Lily,
ReplyDeleteThanks for the wonderful recipe.
A question though, do I fry the buns straight after steaming or should they be cooled before frying?
Thanks again.
cheryl
ReplyDeletethe flower buns are all steamed ,ready to be eaten and then you fry them.
hi, it's my 2nd time to your blog. it looks delicious! i was wondering if u made any mini shrimp rolls before? the fried type for Chinese new year :)
ReplyDeleteaub & syl
ReplyDeletei did make these rolls before i started this blog. i will have to make some so that i can have the picture for the blog
whre4arthou
ReplyDeletelet the buns cool before frying, they will be easier to handle
Those look and sound wonderful!
ReplyDeletehi lily,
ReplyDeletemmmm, these buns look delicious ... but is it very oily ? or just nice to eat? i think it might be very fragnant, aren't they? regards.
This comment has been removed by the author.
ReplyDeleteqq red apple
ReplyDeleteif you follow the rule of deep frying, the buns will not be soggy at all.
yes, they are delicious, crispy on the outside and soft inside
So beautiful and tempting. I have eaten these with Smoked Duck and sauce in a restaurant Johor Baru.
ReplyDeleteI just had them in S.E. Asia, and now I get to make them thanks to your recipe. Hehe! Thanks!
ReplyDeleteWoooo... wonderful blog! I want to ask promission to link this beautiful blog on mine. Please be free to view!
ReplyDeleteeast meet west kitchen
ReplyDeletewe can now have mee rebus
merakemas
ReplyDeleteno permission needed. go ahead
Lily, these are so good with fish or seafood curry! Thanks for sharing this.
ReplyDelete- Ling