Malaysia "Curry Chicken Bun" Aka Lucky King Bun
Online, November 19, 2012 (Newswire.com) - Lucky King Bun, aka the world's biggest curry chicken bun/bread and a famous specialty in Seremban and Port Dickson in Malaysia, is an awesome dish combination of a gigantic bread-like bun stuffed with curried chicken, mixed with potatoes and thick gravy.
Having taken Malaysia by storm, the Curried Chicken Bun makers are now finalizing plans to take it worldwide. Thus, they have made their mission to bringing "curry in a loaf" to the doorsteps of people around the world.
"Ever encounter those food ads that usually come with tempting photographs of their food as though you can grab it from the photo itself and eat it on spot, but when you walk into the shop and ordered the same food shown in the ads, it turns out to be tiny mini pieces which can barely fulfill your gluttonous stomach?" says the site's owner.
"Well, it isn't so with the Curry Chicken Bun," says the site's owner, who explains how the buns are made.
One would assume that the buns are not difficult to make. After all what you need to do is just wrap the dough around the aluminum foil containing the filling and bake it until it is done, right? You, might have guessed the overall process correctly but there are many fine details involved and patience is very important too, as each bun takes about four hours to make from start to finish.
Firstly, the curries had to be cooked first from as early as 6 a.m. because the buns are made fresh daily. The base curry paste used to prepare the curries has more than 20 different ingredients and spices that are slowly simmered and stirred to extract their flavors.
The fillings for the 'Curried Bun': Chicken meat and pork ribs curried.
After transferring the curries into the bowls, they are wrapped carefully so as not to break the fragile greaseproof paper.
The next step is to wrap the packets of fillings tightly using aluminum foil. A layer of butter is spread evenly over them to ensure the bun doesn't stick to the foil later.
Freshly made dough is cut into big individual chunks and weighed to ensure proper sized loaves.
They are covered and left to rise for 30 minutes, then rolled into flat and round shapes.
Some skill is required to wrap the dough around the packets of aluminum foil especially if you need to do it fast.
After a second rise for 30 minutes, they are ready to go into the oven.
When the bun turns golden-brown, the crust is glazed with egg yolk for a shinier finish. The process is actually repeated as many times as necessary until the desired color is attained.
What this all amounts to is the several freshly baked buns that have the perfect shape, and smell really nice of butter. This would be the best time to enjoy the buns while they are still warm and taste the best. In fact, some customers actually purchase the buns directly from the factory as soon as they are out of the oven - usually by 11 a.m.
For further information, please visit the following website:
http://www.facebook.com/LUCKYKINGBUN