Pan-fried Chinese steamed-bun

One of my childhood pleasures are coming home from school and finding out that Mom had prepared these "crispy-on-the-outside and soft-on-the-inside" snacks for me and my sister. I remember the smells of the melted margarine that she used, filling out our house as I entered it. My sis and I would race, trying to get our hands to these warm and toasty buns.

Memory continues as I become a mom now. Every once in awhile I would make these yummy snacks for my family and they love it.




I am telling you, though, this snack come with warnings. First, you WILL get addicted to them, especially when they are still warm. Second, if you are worrying about your cholesterol level and clogged arteries, this is NOT an ideal snack for you :) Why? Well, keep on reading ..

This is how I made them: Start with thawed Chinese steamed-buns. They are soft and pillowy.

And I used Indonesian margarine, Blue Band. They are available in most of Asian groceries. You may substitute it with any margarine. Just don't use butter as they burn easily.

Cut the bun in 3, lengthwise and spread the margarine, generously, on each side. Now you know why you should worry about your cholesterol level :)

Next, heat your frying pan on medium high heat. Melt about 1 tbsp margarine and fry 4 slices of buns at a time. Stick around, peek often! These buns aren't shy in letting you know that they are done.
Eat 'em when they are still warm!!

Enjoy!!! :)