Siopao - Steam Pork Buns
The Filipino cuisine has been influenced by many, mostly by the Malays, Spanish, Indians, and Chinese. The early Filipinos used simple ways of cooking like barbecuing, boiling and roasting. Sauteing wasn't a method used until the Spanish came. However frequent visits by Asian neighbours, who came to the Philippine shores to trade their goods, exposed their food cultures and their use of herbs and spices to the Filipinos, which led the Filipino cuisine to become a varied and vibrant one like it is today. To learn more about Filipino cuisine, read here.
Today's Challenge is of one influenced by the Chinese. My sis in law came across a simple but more importantly, delicious Siopao recipe (pronounced sho-pow). My mum used to make these when I was younger but her recipe is a bit more complicated. We three decided to give it a go and make it together. Our filling is usually pork but I've seen beef recipes on the net.
The basic recipe includes a light dough mixture
filled with pork with gravy and a piece of boiled egg
and then shaped into a ball.
This is steamed for about 20-25 minutes
It's ready when it grows double in size.
Anyone that wants to give this a go leave a comment and I'll give you the recipe.