I love to eat Pau. It’s a steamed bun with wide assortment of filling such as red bean paste, kaya paste, chicken curry, beef rendang, chocolate and many others. Probably the best pau is made by Chinese and quite difficult to savour good pau from Malays.
A good pau must be fluffy or “gebu, it has to be total white to reflect its purity. The skin should be porous and able to peel off before you can see and taste the gorgeous fluffy flesh of pau. That’s why whenever you see they opened the cover of steam cooker, resulting involuntarily severe salivation. I love to eat the skin first before enjoyed the rest of the pau.
There’s one street stall at Taman Pasir Puteh that can be considered serve a good malay pau in Pasir Gudang vicinity. They are called Pau Kassim.
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| Fluffy Pau |
Beef Rendang was among the best pau they served. Beside the pau itself the most important is the filling. Personally I like red bean pau, but here the beef rendang is better. It has generous filling with full of chunky beef meat inside the pau. Totally feel like Hari Raya is around the corner. Two piece of Pau can make you skip dinner already. I’m stuffed.
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| Pau Kassim |
Pau Kassim,
Jalan Asli 17,
Taman Pasir Putih,
Pasir Gudang
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