Siapao Asado
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Siapao Asado (Steamed Pork Buns)

Siapao is a popular Chinese-Filipino dish and can be enjoyed anytime of the day: breakfast, lunch, merienda (snack) or dinner.

In the Philippines we eat Siapao mostly for merienda. Siapao means literally “steamed buns”. There are different varietes of siapao buns based on the stuffing:

* ASADO for chicken or pork with sweet thick sauce or

* BOLA-BOLA (meatball) for beef or pork

This Pork Asao recipe is my cousin’s favourite which he made for me as I visited him in Frankfurt last time. It’s not very difficult to prepare but you will need a steamer for cooking. Enjoy siapao with banana ketchup or banana sauce which you can buy in good assorted Asia shops (popular brands: Jufran, UFC, Del Monte etc).

Siapao Asado 11

[Serving suggestion: Siapao with Banana Ketchup]

Siopao - Asado  1

Siopao - Asado 5

Siapao Asado_Onions

Siapao Asado_Pork

Siopao - Asado 6.1

 

Modification of the original recipe from Panlasang Pinoy are:

* Filling: we filled each bun with 1/2 hard boiled egg. This filling variety is mostly known from my hometown Cebu.

* Instructions is also from Panlasang Pinoy .

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INGREDIENTS
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For the siopao dough:

2 tsp dry active yeast
4 cups flour
3 Tbsp shortening
3/4 cup sugar
1-1/4 cups warm water
1/4 tsp salt

For the pork asado filling:

1 kilo pork, slice into small pieces
3 Tbsp cooking oil
1/2 head garlic, minced
1 medium size onion, minced
2 Tbsp cornstarch (dilute in 1/4 cup water)
1/4 cup soy sauce
1/4 cup sugar
2 Tbsp oyster sauce
1 Tbsp Hoisin sauce (optional)

1/2 hard boiled eggs for each bun (optional)

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INSTRUCTIONS

  1. Prepare the asado filling first. In a skillet, heat oil and saute garlic and onion.
  2. After the onions become transparent, add the sliced pork and stir fry until the pork becomes light brown.
  3. Then add in the soy sauce, oyster sauce, hoisin sauce and sugar then stir cook then simmer for at least 45 minutes.
  4. Add in the diluted cornstarch and stir cook until the sauce becomes thick. Set aside.
  5. To make the dough, soften yeast and 1 tablespoon sugar in lukewarm water. Set aside for from 10 to 15 minutes.
  6. Mix together sugar, salt, and oil in a bowl. Add softened yeast. Add half of the flour and mix well.
  7. Add remaining flour and continue mixing till well blended; knead on floured board until smooth.
  8. Shape the dough into a ball and place in a greased bowl. Grease surface of dough.
  9. Cover with wet cloth and let rise for from 30 to 40 minutes in a warm place.
  10. Punch down dough, divide it into desired sizes, form into balls and let them rise  again for 30 minutes.
  11. Flatten dough pieces with a rolling pin. Use spoon on prepared asado filling into the center.
  12. Wrap the filling (similar to wrapping a siomai filling with wanton wrapper) and seal the dough by twisting the top and shape into small balls.
  13. Place a piece of clean wax paper at the bottom of the balls to prevent them from sticking to the steamer.
  14. Let the balls rise for from 1 to 1-1/2 hours or until double in bulk.
  15. Steam for from 10 to 15 minutes or until cooked.

 

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