SIOPAO

Posted in Uncategorized, delicacies, food business, health food by admin

June 8th, 2009

dinner7

SIOPAO

Because of heavy Chinese influence, Philippines has develop a liking for Chinese food which has since became an integral part of Filipino cuisine. One of this is siopao – a Chinese inspired Pinoy style soft white bread with meat fillings – an indispensable pinoy delicious snack.

Ingredients:

Dough:

2 kilo all purpose flour
½ kilo all purpose flour
½ kilo white sugar
1 tablespoon active dry yeast
1 cup cooking oil or lard
10 tablespoon baking powder
2 tablespoon vinegar
2 cups boiling water

Filling: Pork or Chicken Asado

1 kilo pork meat (from pig’s head) or chicken
½ kilo brown sugar
3 tablespoon cornstarch, dissolved in 1 cup water
2 cloves garlic
2 onions
1 cup lukewarm water
3 teaspoons salt
4 teaspoons oyster sauce
4 teaspoons light soy sauce
5 pieces star anise
10 hard-boiled eggs

PROCEDURE:

Siopao Dough:

In a medium bowl, combine flour, salt and baking powder, vinegar, set aside.
In another bowl liquefy yeast in lukewarm water then add 1 cup of the flour mixture. Mix thoroughly.
Cover with a cloth and let rise 1 hour.
In the meantime, soften the white sugar in the boiling water.
Stir well then let cool to lukewarm.
Pour into the yeast mixture, and then add the rest of the prepared flour mixture.
Stir to blend well. Grease a large bowl.
Turn dough out onto a floured board and knead for 3 minutes, you want your dough smooth, not sticky.
Put ball into bowl, turn once and cover with a damp cloth.
Let rise 2 hours or until doubled.

Siopao Filling: Pork Asado or Chicken Asado

Stir fry the garlic and onions in oil in a wok.
Add pork (preferably meat from pig’s head), or chicken and stir fry for 1 minute or until meat is no longer pink.
Add soy sauce, oyster sauce and brown sugar.
Transfer in the dissolved cornstarch and stir fry quickly until meat is glazed well.
Remove from heat and let cool.

To make Siopao:

Knead dough further on a floured board for 5 to 10 minutes.
Divide dough and roll further
Cut each into 50to60 grams a piece using a weighing scale.
Roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle.
Powder with flour if needed to prevent sticking.
Place 1 slice of egg into center of dough round, then 1 Tablespoon of filling with sauce.
Gather sides of round pinch together and twist.
Put pinched side down on parchment paper and place in steamer. Repeat until done.
Cover with a damp cloth and let rise for 1 hour. Steam Siopao for 20 minutes. You can freeze cooked Siopao, simply re-steam for 10 minutes.
Makes about 50 pieces of siopao