“Flossy chicken” ≠ poultry with good dental hygeine: treats from the Malaysian bakery

9 Feb

I love bakeries, especially the Asian Western-style ones, because you can find the most interesting combinations of Orient and Occident. Also, I have fond memories of going to the bakery down the street from my grandma’s place in Tokyo, and sometimes getting to pick out treats like chocolate coronets (kind of a sweet crescent bun filled with chocolate cream) in addition to the morning’s loaf of bread.

Naturally, I was excited to find that Malaysia (or at least Kuala Lumpur) has a plethora of bakeries, ranging from the authentically European to those catering to the local palate, which seems to like its baked goods on the savory side. It was at Bread Talk that I found the Flossy Chicken:

Reddish color = spicy

Actually, this is Fire Flossy Chicken, although I didn’t find it to be all that spicy. It’s a soft bun, like a dinner roll, topped with chicken “floss” (shredded chicken that’s been dry-cooked to the point where it becomes light and fluffy, like poultry confetti; outside of Malaysia and Indonesia, the floss is made of pork), with a sweet mayonnaise filling. I wasn’t expecting the filling, but it was kind of tasty. Sort of a sweet-and-savory combo. The chicken floss bun seems to be a fixture, as I’ve seen it in other bakeries; Bread Talk, not to be outdone in the originality department, offers variations with nori and “ham” (read: chicken luncheon meat) as well.

For those who suffer no ambiguity in their pastries, there are straight-up sweet rolls.

Kaya roll (L) and red bean roll (R)

The kaya roll (on the left, and those black things on top are sesame seeds) was more like a filled danish. I don’t think I’ve done a post on kaya yet, but I know I’ve talked about it: it’s sort of a coconut curd that’s popular as a spread. It’s equally delicious in a danish-y sweet roll thing. The red bean roll (pictured right) was a twisted bun, with the sweet red bean paste twisted into the dough, rather than a filled bun. I guess the words “sweet” and “bean” don’t appear together very often on Western menus, but Asians have been doing this forever. Think of how odd refried beans must look to someone who’s never had a savory bean dish!


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