My wifes just back from a tripe to India, and I'm already sampling her cooking delights.. One of the non-bread things I regularly make is empanadas with various fillings and sag aloo is one of them, but she now has ideas for one or 2 other fillings. Empanadas are pastry but Pirozhki is a Russian bread based pasty-like thing - that's traditionally filled with cabbage/onion/potato type filling, but it can be anything, really.
What style of bun are you looking for? Fried, baked, steamed ...? I know there is a Japanese curry bun, but I am sure the Chinese buns could hold curry as well. I think more details of what you are looking for might help.
but you certainly could have had one. Like everywhere else in the world it seems the Brits played a big part of introducing curry to China mainly through Hong Kong and Burma. But Curry was making its way from Nepal to Tibet as well. The saying is that no matter where you go in the world you can find a good Chinese resturant adn the same can be said about about fining a curry restaurant, With such huge Chinese populations all over SE Asia especially in Malaysia Singapore and Indonesia where curries are king Hing Kong and the Canton area were where curry could be found for most western visitors Cjhinese curries, unlike most others fro DE Asia, India, Pakistan etc are on the thin, watery side side rather than the thicker side which are more favorable for including in a bun. But since you are of Chinese decent you might well have come from Canton where these buns might well have been made 30 years ago
Now, with the powerful Chinese fusion cuisine scene where curry is the new on mix for Chinese chef exploitation, they are probably street food in Beijing now,.
Curry is just a blend of spices and nothing more. The blend varies with region and type of food base. As most of the spices originate in Asia, don't think for one minute they were introduced by the Brits. Such a tale will get you a long nose. :v) Curry and whatever food it's flavouring (veg, meat, fish, rice) turns it into a Curry dish. I have never seen so many different whole spices thrown into a soup stock as I have in China. That soup stock boils away while the meal gets cooked in it.
Thirty years ago is not so long ago, I also had spicy filled buns in Asia and whatever is around, gets put with curry or blend of spices. Served straight up (if there is such a thing) the meat and larger vegetable chunks are picked out and the curry goes into the next meal getting better and better with age and reheating. Buns would be different, whatever is packed inside gets eaten with the bun. Curry filled buns makes me think of a variety of fillings. There really is no limit, only your imagination.
The English dis more to spread curry around the world, especially the modern versions, that replaces the old Indian dishes before the chili pepper and tomato were introduces into India the early 1500's. It was the Bristish East Insia company that really spread the spices of India and SE Asia (not China) around the region and eventually to.just about every part of the world New and Old. Many of spices had been around India and SE Asia since ancient times and Buddhist Monks supposedly carried them around the region as did regional traders, but, modern curry and curry powders, while not invented by the British, were pretty much spread worldwide by the Brits. who were the trading powerhouse of the time, of the region and around much of the world - they even brought curry to the Caribbean.
...you can find: "The Forme of Cury, a roll of ancient English cookery. Compiled, about A.D. 1390, by the Master-Cooks of King Richard II" free to download. It makes fascinating reading.
Fish and chips or roast beef may be what springs to most people's minds when they think of typically English food but, in poll after poll, the English (and perhaps the Scots, the Welsh and the Irish, for all I know) say that a curry is their favourite meal. By that, they mean the kind of curry served in 'Indian' restaurants here, even though many of them are run by Pakistanis and serve 'Pakistani' dishes, which are to be found in even the smallest of towns.
The favourite of favourites is the 'chicken tikka masala', a dish which exists nowhere outside the UK. Except perhaps in a few of the places the British holiday abroad. It really is that popular. Most of the other curries available in the UK are, likewise, uniquely UK inventions or distortions of the originals tailored to suit British tastes, hence the quotation marks, above. Unless you're fortunate enough to live within striking distance of one of the towns with a large Asian* population, of course, where you can find the real thing.
But a beef Madras is a wonderful substitute.
* Which means 'from the Indian sub-continent' in the UK.
but I'm going too. Also another good bread site.
http://www.weekendbakery.com/posts/bakpao-the-steamed-buns-project/
If you try it let us know about your results.
My wifes just back from a tripe to India, and I'm already sampling her cooking delights.. One of the non-bread things I regularly make is empanadas with various fillings and sag aloo is one of them, but she now has ideas for one or 2 other fillings. Empanadas are pastry but Pirozhki is a Russian bread based pasty-like thing - that's traditionally filled with cabbage/onion/potato type filling, but it can be anything, really.
-Gordon
What style of bun are you looking for? Fried, baked, steamed ...? I know there is a Japanese curry bun, but I am sure the Chinese buns could hold curry as well. I think more details of what you are looking for might help.
I'm remembering Chinese baked curry buns, but that was from over thirty years ago! Can't even remember what kind of meat it contained.
So this kind (of course these are barbecue pork?
Just like those. I even recall the slight sweetness of the glaze.
some kind of duck (my favorite) pork or chicken in them and probably not a curry. But, lamb curry sounds pretty good too.
Why would buns 30 years ago be unlikely to have curry?
but you certainly could have had one. Like everywhere else in the world it seems the Brits played a big part of introducing curry to China mainly through Hong Kong and Burma. But Curry was making its way from Nepal to Tibet as well. The saying is that no matter where you go in the world you can find a good Chinese resturant adn the same can be said about about fining a curry restaurant, With such huge Chinese populations all over SE Asia especially in Malaysia Singapore and Indonesia where curries are king Hing Kong and the Canton area were where curry could be found for most western visitors Cjhinese curries, unlike most others fro DE Asia, India, Pakistan etc are on the thin, watery side side rather than the thicker side which are more favorable for including in a bun. But since you are of Chinese decent you might well have come from Canton where these buns might well have been made 30 years ago
Now, with the powerful Chinese fusion cuisine scene where curry is the new on mix for Chinese chef exploitation, they are probably street food in Beijing now,.
Happy bao baking...eeerrr,,,,steaming .
Curry is just a blend of spices and nothing more. The blend varies with region and type of food base. As most of the spices originate in Asia, don't think for one minute they were introduced by the Brits. Such a tale will get you a long nose. :v) Curry and whatever food it's flavouring (veg, meat, fish, rice) turns it into a Curry dish. I have never seen so many different whole spices thrown into a soup stock as I have in China. That soup stock boils away while the meal gets cooked in it.
Thirty years ago is not so long ago, I also had spicy filled buns in Asia and whatever is around, gets put with curry or blend of spices. Served straight up (if there is such a thing) the meat and larger vegetable chunks are picked out and the curry goes into the next meal getting better and better with age and reheating. Buns would be different, whatever is packed inside gets eaten with the bun. Curry filled buns makes me think of a variety of fillings. There really is no limit, only your imagination.
The English dis more to spread curry around the world, especially the modern versions, that replaces the old Indian dishes before the chili pepper and tomato were introduces into India the early 1500's. It was the Bristish East Insia company that really spread the spices of India and SE Asia (not China) around the region and eventually to.just about every part of the world New and Old. Many of spices had been around India and SE Asia since ancient times and Buddhist Monks supposedly carried them around the region as did regional traders, but, modern curry and curry powders, while not invented by the British, were pretty much spread worldwide by the Brits. who were the trading powerhouse of the time, of the region and around much of the world - they even brought curry to the Caribbean.
https://en.wikipedia.org/wiki/Curry
...you can find: "The Forme of Cury, a roll of ancient English cookery. Compiled, about A.D. 1390, by the Master-Cooks of King Richard II" free to download. It makes fascinating reading.
Fish and chips or roast beef may be what springs to most people's minds when they think of typically English food but, in poll after poll, the English (and perhaps the Scots, the Welsh and the Irish, for all I know) say that a curry is their favourite meal. By that, they mean the kind of curry served in 'Indian' restaurants here, even though many of them are run by Pakistanis and serve 'Pakistani' dishes, which are to be found in even the smallest of towns.
The favourite of favourites is the 'chicken tikka masala', a dish which exists nowhere outside the UK. Except perhaps in a few of the places the British holiday abroad. It really is that popular. Most of the other curries available in the UK are, likewise, uniquely UK inventions or distortions of the originals tailored to suit British tastes, hence the quotation marks, above. Unless you're fortunate enough to live within striking distance of one of the towns with a large Asian* population, of course, where you can find the real thing.
But a beef Madras is a wonderful substitute.
* Which means 'from the Indian sub-continent' in the UK.