Combine all yeast water and ap flour let it rise for 1-2 hour
Add the remaining ingredients and knead for 10 minute using stand mixer. Cover and let it rise for 2 hours.
Once proof punch it out and portion it into a 80g ball. Roll the ball into a thick disk.
Let it rest for 30 minutes. Pan grill the bread on top of cast iron pan.
Heat up the pan with oil and add in curry leaf and dried chilies.
Saute until fragrant and add Nyolike kam heong paste.
Add the chicken and cook until the flesh are firm.
Set it aside and now we can go for the makeup.
Cut the bread into half and split the middle. Start fill the pockets with preferred greens.
Slot in the Kam Heong filling. Garnish with colourfull garnish.
