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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 371.8
  • Total Fat: 15.9 g
  • Cholesterol: 53.3 mg
  • Sodium: 350.9 mg
  • Total Carbs: 37.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 18.6 g

View full nutritional breakdown of Pow Trinidad Style calories by ingredient
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Pow Trinidad Style

Submitted by: KIMMY_LYN
Pow Trinidad Style

Introduction

A Trinidadian-Chinese snack dish A Trinidadian-Chinese snack dish
Number of Servings: 12

Ingredients

    1 pkg dry yeast
    1 cup warm water
    1/2 cup sugar
    2 tbsp vegetable oil
    1 tsp salt
    about 3 1/4 cup all purpose flour unsifted
    melted margarine

    1 1/2 lbs meat (or veggies) cut into 1/4 - 1/2 inch cubes, season with 2 cloves crushed garlic, 1/2 tsp minced fresh ginger, 2 tbsp sugar and 2 tbsp soy sauce.

    Fry meat and seasoning in 1 tbsp oil over high heat (about 8 minutes), add 1 chopped onion and cook 2 minutes. Stir in Cornstarch mixture (see below) and cook stirring until sauce thickens.

    Combine 2 tsp sugar, 1 tbsp cornstarch, 2 tbsp soy sauce, 1 tbsp sherry or 1/2 old oak rum and 1/2 water and 1/4 up water


Directions

Method:

1. In a large bowl, dissolve yeast in water
2. Blend in sugar, oil and salt
3. Let stand in warm place until bubbly (15 min.)
4. Add flour and mix until dough holds together
5. Place on lightly floured board and knead until smooth and elastic (8-10 min.)
6. Place in greased bowl, cover and let rise until doubled in size (about 1 hour or more)

7. Meanwhile prepare filling
8. When risen, turn dough on a lightly floured board and knead for 1 minute
9. Divide into 12 equal pieces

10. Roll each in 4 1/2 diameter, with outer edges slightly thinner
11. Place 2 tbsp filling in centre of each circle. Pull edges around and twist to seal

12. Place each bun on a piece of foil. Cover and let rise until puffy (30 min)
13. Cover and steam for 12-15 minutes. If a steamer is unavailable use a colander over boiling water.

Number of Servings: 12

Recipe submitted by SparkPeople user KIMMY_LYN.






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