Bob Morales posted:
- How did we get this far without sio bao?
- Because I've never made it, and it's really more Chinese than Filipino, it just happens to be popular there. If someone else has made it before, they should post it.
- Requesting siopao recipe, please. Pork siopao.
- When I was six, my family moved from Texas to the Philippines (Clark AFB) and I distinctly remember the first time I had siopao and how delicious and warm and soft and sweet but savory it was. Lumpia is awesome, but I think siopao is my favorite.
Alright, I guess I can try making it soon. Although I've never tried, or even seen it done, so it might fail horribly, who knows. When I was growing up, the recipe was: go to 99 Ranch Market or Goldilocks and pick up some...
No but really, I don't know where to start, we can try and collectively discuss our experiences and whittle down a recipe to try. Googling "siopao recipe" gives a lot of options. The best looking one to me is the following. I say this because it says it's quoted from a book I think I've seen in my mom's collection and it contains lard, which has to be authentic.
5. Steam for 15 minutes.
1 1/2 cups lukewarm water
2 tablespoons sugar
1 teaspoon dry yeast
4 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup sugar
3 tablespoons pork lard
Procedure for Dough
1. Place the sugar and yeast into the lukewarm water.
2. Let stand for 10 minutes.
3. Mix flour, baking powder, remaning sugar and lard.
4. Add the mixture of Number 3 to the yeast mixture in number 1.
5. Knead until smooth.
6. Let rise for 2 hours. (Prepare filling while waiting for the dough to rise)
2 tablespoons lard
1 head garlic, minced
1 kilo pork shoulder (kasim) cut into large chunks
2 medium-sized onions, sliced
4 tablespoons soy sauce
4 tablespoons sugar
2 tablespoons Oyster sauce
Procedure for Filling
1. Saute garlic in the pan when lard is heated.
2. Add pork and brown lightly
3. Add the remaining ingredients and cook until tender.
4. Remove pork and dice into 1/2 inch cubes.
5. Return pork to mixture.
6. Add oyster sauce.
7. Use filling after the dough has risen or after 2 hours when dough was set to rise.
Placing filling to the dough
1. After the dough is ready, divide dough int 24 to 32 balls.
2. Arrange balls on the table and fill each with a tablespoon of filling.
3. Place each filled siopao on 2 inch square of wax paper. Let stand for 1/2 hour.
4. Arrange siopao in a steamer lined with cheesecloth or towel.
The other that looks good to me is: http://www.pinoyrecipe.net/siopao-recipe-siopao-asado-and-siopao-bola-bola/ They're both very similar, but when dealing with dough, I tend to trust a book source more than a interwebz source.
E: Just remembered something - most Filipinos eat their siopao with a special kind of sauce that they either pour into an opened siopao, or just dip it into.
Here's a sample recipe:
- 2 cups pork or chicken broth
- 1/4 cup onions, chopped
- 3 tbsp. sugar
- 2 tbsp. soy sauce
- 1 tbsp. worcestershire sauce
- 1 1/4 tsp. salt
- 1 tsp. garlic, minced
- 1/4 tsp. ground pepper
- 1 pc. star anise
- . Mix all of the above in a saucepan; let boil and simmer for 5 minutes; strain.
- . Dissolve 2-3 tbsp. cornstarch with a small amount of water and add to the broth mixture.
- . Cook till thickened.