#clamshell bun

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Mum cooked her Braised Pork Belly (五香扣肉) dish, so I used the fluffy soft steamed Lotus Leaf Bun (荷叶包) to make sandwiches or bao. Didn’t have many ingredients on hand other than the pork, lettuces and buns but they are good enough for a simple dinner.

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This 3kg Honeycomb Virginia Baked Ham (S$55) from NTUC is a little drier and tougher compared to the one we had last year. Set aside a small portion for my brother as I promptly sliced up the rest to thick cuts as we like our ham to have a more substantial bite.

Today’s breakfast is east meets west fusion of Ham & Clamshell Bun and Chips. Sis started preparation by frying the omelette, followed by the shiitake mushrooms and then the ham. While I washes and dry the lettuces plus sprayed it with some truffle oil. Now to assemble the freshly steamed buns. A piece of cheese at the base, followed by plenty of lettuces, ham, egg, mushrooms and pickled daikon. To finish off the sandwiches, a drizzle of honey mustard and they are done. I also throw in a handful of Spicy Crayfish Flavoured Chips which complemented the buns rather well.

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Mum cooked her signature dish of Five-Spice Braised Pork Belly (五香扣肉) with shiitake mushrooms for lunch. She also bought these lovely Clamshell Buns or Gua Bao (刈包) from Chong Pang’s wet market. After steaming the buns, we simply filled it with the braised pork and mushroom to make sandwiches. Plus I have a can of potato chips on hand so I used some chips to fill up the white spaces and to add contrast.

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This Marinated Pork Belly (扣肉王) is another one of sis’s online purchase from Pin Si Kitchen (品食). The pork belly is infused in a mixture of aromatic spices and fragrant soy sauce and pre-cooked before vacuum packed frozen. You just need to thaw then steam for 15 minutes to eat. Here, we paired it with Clamshell Bun or Gua Bao (刈包) but you can also eat it with a bowl of rice.

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An afternoon snack since I had my brunch in the morning. My Clamshell Bun Sandwich with Virginia baked ham, an over easy egg and Japanese cucumber slices.

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Breakfast is made from leftover honeycomb Virginia baked ham together with fried chive omelette and some kimchi sandwiched in steamed fluffy soft Clamshell Buns or gua bao (刈包).

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Instead of toasted buns, I used these steamed fluffy soft Clamshell Buns or Gua Bao (刈包) or as some people would call them - Lotus Leaf Buns (荷叶包). Added the same pan-fried Ham Royale 🍖 with capsicums 🫑 & button mushrooms 🍄‍🟫 stir-fry and lettuce 🥬 leaves but omitted the cheese and honey mustard. Tossed in some spicy potato chips to fill in the hole in the centre. 😋 Overall, it was a good sandwich 🥪 but a little bland since I did not salt the vegetables and I am lazy to reach for the honey mustard squeeze bottle in the fridge.

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Since there is a minimum order to qualify for the free delivery, sis bought more of the Kuo Rou Bao (扣肉包). They came vacuum packed and frozen so can be conveniently stored away in the freezer until ready to consume.