We were treated with crusty Ciabatta rolls each time when we dine at Grand Hyatt Singapore.
This elongated, broad and flat rolls are baked in many variations.
Crusty is the first crisp, yet chewy and soft spongy crumb with beautiful holes in the roll.
Now this bread has become my family favourite.
I have tried many other outlets serving the same bread but currently I prefer those sold at Giant Tampines Mart and reasonably priced.
A great selection of different types of breads.
Here are the freshly first batch baked Ciabatta rolls from Giant.
1 packet Ciabatta rolls
1 packet Shabu Shabu Pork (Belly Sliced)
1 packet Crunchy Lettuces
1 big tomato
1 big sweet onion
Teriyaki Sauce or any other preferred Sauce
Marinate the Shabu Shabu Pork slices with your own preferred choice of sauce for at least two hours. Keep refrigerated.
Toast the Ciabatta rolls in the oven until crispy.
Pan fry sliced sweet onion with unsalted butter until the onion turned soft and caramelized.
Add the marinated Shabu Shabu Pork slices and stir fry for 3-4 minutes.
Do not overcook the pork slices otherwise the meat will be tough, just like the way you cook the shabu shabu in Steamboat.
Wash and drain the lettuce leaves.
Sliced the tomato and set aside.
With each piece of the Ciabatta Roll, cut into half.
Add sufficient Shabu Shabu Pork slices together with a few slices of tomatoes and lettuce.
You can also add your own dressing but the gravy and the marinade for the pork slice should be tasty enough even without any dressing.
Serve while the roll is hot and crispy.
Here’s another recipe with Hamburger bun.