"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Friday, August 17, 2012

Toasted Siopao

I'm a total Toasted Siopao buff !
I remember one time (some 2 decades ago --- argh! now you're mentally calculating my age hmn!) when some friends and I went into this small snack shop in Manila - with dumplings and siopao to offer - of course I asked for a toasted siopao, then all heads snapped to my face - as if they heard me wrong. Yeah! they've never heard and never had a toasted siopao before. Seems they only knew steamed siopao : asado and bola-bola. Now, I heard some bakeshops in QC do sell some toasted siopao today. But I doubt if they taste good as the ones in Naga City.
Since I have some leftover chicken today (roasted chicken for lunch), I've decided -why not make siopao?
The first time I made it, t'was good. The second time - nah! I didn't know what happened, the buns were as hard as a rock. lol!
So now, is my third try.... and luckily, it turned out great! Yum! The buns tasted good. Nicely toasted yet soft in the inside. Though not as awesome as those ones from Naga restaurant - but definitely good!

Toasted Siopao

2 1/2 - 3 cups flour
2 tsp active dry yeast
5 tbsp sugar
3/4 cup warm milk
1/3 cup warm water
1/2 tsp salt

Egg wash:
1 egg, slightly beaten with 1 tbsp of water

2 cups shredded cooked chicken (i used the leftover of the roasted chicken we had for lunch)
2 pcs chorizo, sliced
1 potato, peeled and cubed
2 pcs salted egg, quartered
2 tbsp cooking oil
4 cloves garlic, minced
1 onion, chopped
4 tsp hoisin sauce
4 tsp oyster sauce
1 tbsp sugar
1/2 cup water
1/4 cup green peas (i have some left over, so I tossed it in as well :) )
2 tsp cornstarch, dissolved in water
salt and ground black pepper , to taste

  • Dissolve 2 tbsp sugar in milk and water. Add in yeast, let stand for about 15 minutes - until bubbly.
  • In a bowl, mix the dry ingredients - sugar , 2 1/2 cups flour and salt. Then add to milk and water mixture. 
  • Kneed the dough. Add flour as needed until it's not sticky. Then place and cover it in an oiled bowl. Let the dough rise for about an hour.
  • While waiting for the dough to rise, prepare the filling. Heat oil in a pan.Saute garlic, chorizo, toss in the chicken and green peas. Stir in hoisin sauce, oyster sauce and water. Add sugar then cornstarch solution. Cook for about 3-5 minutes. Set aside. Let cool.
  • Preheat oven to 180 °C.
  • Now, to prepare the dough, punch it down (yeah as in really do some punching), then roll it and cut into 10 - 12 pieces. Roll each piece into a ball. Then cover with cloth. Set aside for about 10 minutes.
  • Then flatten each roll to form a thin circle. Place a scoop of filling in the centerthen add a slice of egg, gather the edges over the filling, then pinch the edges to secure and seal the bun.
  • Place the buns with the seam upside down in a baking tray. Cover with cloth and let rise for about 15 minutes or until puffy. Brush buns with egg wash.
  • Bake the siopao for about 20 minutes or until it toasts to a nice soft brown. 

This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday ,  Recipe Sharing Monday


Unknown said...

i haven't heard of toasted siopao until today.:p
i'd love to try it--now i wonder which siopao house serves toasted siopao.

Kilawin na Isaw

Pinoy Kitchenette said...

Hi Miranda! not quite sure where exactly in QC.. But whenever you get a chance to be in Naga City in Bicol, don't miss to grab and bite some of these famous toasted siopao.

Dexie said...

I love toasted siopao. The first time I had them was in Baguio and I've never forgotten toasted siopao ever since. So when I make regular siopao now, I also make toasted version.

Tito Eric said...

There are a few eateries/stalls in Manila's Chinatown where they offer fried siopao. They're delicious, but I'm sure your homemade toasted sopapo are even better.


Pinoy Kitchenette said...

@ Dexie - Hi! Thanks for that info- good to know there's one in Baguio.would surely look up for it when get a chance to have a little vacay one of these days.

Pinoy Kitchenette said...

@ Tito Eric - Thanks! its really yummy. But its different with that of the fried siopao. i had it one time in Robinsons Place - well after a bite - nakakaumay.

i♥pinkc00kies said...

something new!!

♥ Willa @ Postage Journal♥ said...

I like Siopao but never tried the toasted one yet.

Ali @ Jamhands.net said...

Thank you so much for linking up last week at Recipe Sharing Monday. The new link party is now up and I'd love it if you joined us again. Have a great week!

maiylah said...

oh, we had something similar eons ago in Malaybalay City (where we lived for a couple of years)..they called it baked siopao. it reminded me so much of the pan de carne my family always had after movie nights! :)

thanks so much for sharing over at Food Friday!
so sorry for the uber late visit...

Post a Comment

Thanks for visiting! I love to hear your comments...

Twitter Facebook

Top Web Hosting | new york lasik | cpa websites