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.
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| 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.
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| 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.
