Saturday, 30 July 2011

Travel: Cuti-cuti Seremban

by Lee Thean Seng

Seremban, the capital of Negeri Sembilan was originally founded as Sungai Ujong, It was named after a nearby river of the same name. While the town was renamed Seremban thereafter. The town is also referred to as "Fu Yong" (Chinese芙蓉) among the Cantonese speaking community, although the name is unrecognised officially.

When the little town of Seremban is mentioned, the first thing that crosses the mind is the word "Siew Pau". The Seremban Siew Pau is a baked crispy bun with char-siew (BBQ pork) fillings. The Siew Pau craze has spread all across the Peninsular and pork free versions of Chicken Siew Pau has been introduced in the recent years. 

However, many come to an agreement that the authentic ones in Seremban still reigns supreme. These are two example of the famous bakeries which takes pride in their famous Siew Pau.

The best Siew Paus should have a flaky and crispy bun (many said that lard is incorporated to get the flaky pastry) and have a contrasting moist, savoury filling of juicy tender meat, onions and peas. Nevertheless, it is a universal truth that a Siew Pau is best eaten fresh, especially hot from the oven.

A Siew Pau will cost around RM1.20 to RM1.50. Besides Siew Pau, these bakeries also produces good confectionery snacks like egg tarts, kaya puffs, Ham Dam Sou (salted egg puffs) and pineapple rolls but you will definitely never go wrong with the Siew Pau. =)

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