A lot of you have been clamoring for a siopao recipe. It’s been ages since I last cooked siopao. My recipe is based on”Favorite Filipino Recipes” by Pat Dayrit. The recipe is comprised of two parts: the dough and the filling. Let’s start with the dough first

Dough
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)

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Posted: July 6th, 2009 under Filipino Food, Recipes.
Comments: 12

Another guest post from my sister Lorna is a recipe that made it to the finals during the RFM Corporation’s 25th Anniversary in 1983 is Chit Kiam Siopao. I am copying the recipe “as is” so substitute the ingredients accordingly. If you prefer, Asado Siopao, you can also follow this Asado Siopao Recipe.

Dough:

2 tsps active dry yeast

1-1/2 cup lukewarm water

3/4 cup sugar

4 to 5 cups White King All-Purpose Flour (subsitute with your favorite brand)

3 teaspoons Snow White Baking Powder (subsitute with your favorite brand)

1 tablespoon vegetable oil

Procedure:

1. Soften yeast in lukewarm water with 2 tbsps sugar. Set aside in a mixing bowl for about 5 minutes.
2. Mix together remaining sugar, White King All-Purpose Flour, and baking powder.
3. Add flour mixture to dissolved yeast. Add vegetable oil and knead until the dough is smooth and elastic, for about 20 minutes.
4. Form dough into a ball, place in a slightly-greased bowl and cover with a damp cloth. Let rise for 1 hour or until double in bulk.
5. Punch down dough and form into a rod. Divide dough into 24 pieces.
6. Let rise for 30 minutes.
7. With the cut side up, flatten each piece of dough and put a tbsp of filling, a tbsp of sauce, and a piece of quail egg. Seal well.
8. Put a piece of paper underneath each siopao.
9. Let rise for another 30 minutes.
10. Steam for 20-25 minutes or until done.

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Posted: January 19th, 2009 under Pork, Recipes.
Comments: none

My daughter took a bite from the asado siopao that her dad bought for her. “Can I take a photo first?”, I asked. My hubby goes, ” her teethmarks show”. This Asado siopao was bought from Emperor’s Palace restaurant in Binondo, Manila. I prefer the Asado siopao over the bola-bola especially if the filling contains salted egg. Commercial siopao tends to have so much bread in proportion to the filling. The ideal ratio would be 50-50.

Posted: July 29th, 2006 under Filipino Food.
Comments: 6