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  • Sirimon Halloumi cheese
  • 1 tbsp Gochujang paste
  • 1 tsp Dark Soy sauce
  • 2 tbsp Sriracha sauce
  • 1/2 tsp Vinegar
  • 1 tsp Oil
  • 1/2 tsp Ginger paste
  • 1/2 tsp Garlic paste
  • 1 tsp Cornflour
  • Salt to taste
  • Handful of Fresh Coriander
  • Black & White Sesame

Bao buns :

  • 1 cup All purpose flour
  • 1 tsp Active Yeast
  • 1 tsp Baking powder
  • 1/4 cup Milk
  • 1 tbsp Oil
  • 1/2 tsp Salt


  • Combine all the ingredients for the bun and knead a soft dough with warm water. Cover and rest for 60-90 minutes.
  • Once risen, roll out a 1 cm disc, Use 8 cm cookie cutter to cut out rounds from the dough. Repeat until all the dough is used.
  • Apply oil on each rounds and fold in half. Then use a rolling pin to gently flatten the dough. Cover with a damp cloth and leave it to rest for another 15-20 minutes.
  • Line the steamer with a parchment paper and arrange the buns, steam for 12 minutes. After 12 minutes switch it off and leave just like that for another 5 minutes.
  • To prepare halloumi, cut it into strips. Cook on a non stick pan til golden and crispy.
  • Combine Gochujang paste with Soy sauce, Sriracha and Vinegar. Dissolve Cornflour in 1/4 cup of water.
  • Heat oil in a pan, saut√© Ginger-Garlic paste. Add Gochujang mixture and 2/3 cup of water. Mix well and bring it to a boil.
  • Add dissolved cornflour 1 tsp at a time, until the sauce thickens. Adjust the seasoning.
  • Add Halloumi strips, coat them well with the sauce. Fill the buns with halloumi, fresh coriander springs. Serve with a sprinkle of Black & White Sesame.

Products in this recipe

Halloumi 250g
Halloumi 250g
KES 450