my first attempt at dough…
…was a success! it was M who has always been into pizza and making them, whether from scratch or semi-scratch. i just find it too tedious of a job to make dough myself up until M requested mami and siopao [chicken noodle soup and pork buns] dinner a few nights ago. i was FORCED, not bribed still i obliged.:] what i have to offer was just a faint memory from my high school days on how these buns were made since my aunt used to make them. all i ever remember was hoisin sauce, one cannot make pork asado siopao without this…at least that’s how i thought so.
after browsing for a good recipe, i came across manangK’s beef asado siopao wherein she used the Parker House Rolls recipe for the dough…i trusted my instinct and true to lori’s words, it should be used as a ‘master dough’ due to its flexible consistency…i’ll prove it to you on another post:]…
…now for the filling, i did not follow her beef recipe, since M wanted a more fat-laden siopao…
i sauteed the cubed pork pieces in garlic and onion, seasoned with a pinch of salt and pepper, sugar[to taste] and about a third of a cup hoisin sauce[any Asian store should have this], i just feel it won’t taste the same as the ones my aunt makes if i simply use soy sauce. lastly, i added a quarter of a cup of corn starch and water mixture just to thicken a bit. now i am sensing i should have added a piece or two anise seeds to the filling too:) to spiCe it up…next time:] and that’s it!
cool the pork filling a few minutes while you work on the dough [it's on the link above]…and then just divide into small balls or squares, whatever you feel like doing and divide the filling equally…i used the above steamer together with my stainless steel turkey pan[just to give you some solutions] since i don’t have a big wooden steamer, and it does the job…successfully, i should say!
YOU MUST TRY this dough recipe, i tell ya! i consider myself still a beginner when it comes to cooking beyond adobo and sinigang but i think i did a good job here!:) so you can too!
this recipe is especially posted for sha… enjoy dear! and of course to all of you!:]
NOTE: the Parker House Rolls recipe would yield around 24-28 medium buns and I used half of that only…the other half? next post!:) don’t expect the flaky, dry kind of siopao dough though, cause this is far from that…
No Comments
Other Links to this Post
-
my #2 attempt @ dough « spiCes — October 17, 2008 @ 10:19 am
RSS feed for comments on this post. TrackBack URI
By christine, October 9, 2008 @ 5:44 pm
wow! the siopao looks really good! have a good weekend, ces!
christine’s last blog post..Somewhere Over the Rainbow
By Living the Healthy Life!, October 9, 2008 @ 7:30 pm
thanks for sharing this ces
love ni ethan ang siopao and i’d rather do this from scratch kesa bumili ng frozen 
yummy!
By sha, October 9, 2008 @ 8:06 pm
kulit ko kasi i love siopao … i cant eat lots
so am going to attempt this one
thank you ces..
sha’s last blog post..mousse au chocolat
By pao, October 10, 2008 @ 5:00 am
gusto ko din ng siopao pero yung tinapay lang.
pao’s last blog post..LP #28: Luma Na
By Jay, October 20, 2008 @ 2:11 pm
gusto ko rin itry yung siopao and siomai kaso wala kaming steamer
kaya di maganda yung result ng gawa namin kasi sa make-shif steamer lang kami 
ayaw kasi nila parents gamitin yung rice cooker as steamer 
magastos daw sa koryente 
Jay’s last blog post..La.Pi.S.#19: on a Stick