Bun Susie Revisited

Chef Daniel Tay, like many of us, learned life’s lessons the hard way as a go-getting young businessman. He was born and raised in the baker’s kitchen; in fact, for many years, Chef Tay’s father owned a well-known neighbourhood bakery, the Seng Choon Confectionery, at Marine Parade.

Tay Senior learned the ropes of the trade through the people he employed after setting up his shop, eventually mastering the skills and techniques required to become a baker and a businessman. Chef Tay later took over his father’s business, but lost it due to his youthful inexperience.

Apple Pies

This setback spurred him to pack his bags and head for Paris, where he honed his skills working at some of the most respected names in the business. He returned some years later to found Bakerzin, and the rest is sweet history.

Now, with this project, Chef Tay pays loving tribute to his dad by bringing to life the Seng Choong Confectionery. From 1 to 12 August 2012, 11 am to 9 pm, venture down to Tanjong Pagar Railway Station, 30 Keppel Road, to experience once again Rock Bun, Apple Pie, Bun Susie, and even Kaya, the old fashioned way.

Rock Buns

And speaking of Bun Susie, it is a forgotten snack that Eurasians and Peranakans often served their guests in the time before the 70s. Sadly, these days, not many have heard of it, let alone eaten it.

Here is its recipe; though it may not be exactly the same as Chef Tay’s, it is close enough to be enjoyed by the whole family.

Bun Susie

Butter                         75 g  

Mashed potato          80 g

Castor sugar               50 g

Hi-protein flour          450 g, sifted

Salt                              ½  tsp

Yeast                           10 g

Water                          175 ml, lukewarm

Egg                              1, for glazing

Filling:

Coriander powder      5 g

Oil                               2 tbsp

Garlic                           5 cloves

Taucheo paste            ½ tbsp

Chicken/Pork              360 g, diced

Dried winter melon    110 g, finely chopped

Seasoning:

Light soy sauce           1 tbsp

Sugar                           1 tsp

Pepper                         ½ tsp

Salt                               ½ tsp

Dark soy sauce            1 tsp

Water                           120 ml

Method:

1.     Preheat oven at 190°C.

2.    Blend butter, sweet potato and sugar in a bowl until smooth and thoroughly mixed.

3.    Mix flour, salt and yeast and mix thoroughly with a dough mixer.

4.    Add blended sweet potato batter and mix into a crumbly dough. Add water and mix until the dough is smooth and elastic. Cover and let it rise for 30 minutes.

5.    Knead dough until smooth. Divide into 22 portions. Flatten the dough, spoon in the filling and shape the dough into a ball.

6.    Place the ball on a greased baking try. Brush with beaten egg and leave it to rise for another 25 minutes.

7.     Bake for 15 minutes.

Filling:

1.   Pan-fry coriander seeds until fragrant, remove from heat. Pound coriander seed until  

      powder form.

2.   Saute garlic and taucheo until fragrant. Add chicken and coriander powder. Stir well.

3.   Add seasoning and water. Simmer the gravy until it is reduced to near-dryness. Add winter 

      melon. Remove from heat and leave it to cool.