Home made Siopao

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Before we went home, we were fortunate to witness and participate in making Siopao in my aunt's house.

Quite a huge one, but there are actually just two of them out of the twenty we made. The last two buns had to share the extra filling to place in it, lol.. Anyway, making Siopao actually starts with making the dough.. But before we go there, below are the ingredients used..

6 cups flour

1 package active dry yeast

1 lb minced pork

1 cup white sugar

2 teaspoons cooking oil

1 cup lukewarm water

1/2 cup boiling water

6 hard-boiled eggs

2 green onions

4 teaspoons light soy sauce

4 teaspoons brown sugar

4 teaspoons oyster sauce

1 teaspoon cornstarch, dissolved in 2 t. water

2 cloves garlic

3 teaspoons salt

6 teaspoons baking powder 

Siopao Dough: Mix flour, salt and baking powder in a medium bowl, set aside.

You are to dissolve 1 package active dry yeast in lukewarm water then add 1 cup of the flour mixture. Mix thoroughly. Cover with a cloth and let rise 1 hour.

Dissolve the white sugar in the boiling water. Stir well then let cool to lukewarm. Pour into the yeast mixture, then add the rest of the prepared flour mixture.

Stir to blend well. Turn dough out onto a floured surface and knead for 3 minutes-you want your dough smooth, not sticky.

Let rise 2 hours or until doubled.

Divide the dough in two equal parts and start cutting according to desired size of buns..

Then prepare the filling:

 The minced meat was flavored according to the recipe of making meatballs.

The eggs were then sliced...

To make the Siopao, all you have to do is place the filling into the bun by flattening the dough and putting the egg slice first..

 The meatball follows on top the egg slice...

 And the bun is then closed by having all edges meet on top. Oh and don't forget to cut out paper for its base while cooking in the steamer or oven..

Our finished product..

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2 Kilos Plus 1: Butuan City's Lechon

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Sorry for this late post. I was quite busy offline. But as I mentioned in my previous post, Butuan City Lechon  post is here.. 

After visiting our departed loved ones from the cemetery, we went home and rested awhile. Then we headed to my Aunt Vangie's place for lunch. As expected, we had Lechon -- Butuan City style and flavor.. 

Tender meat, juicy to the core. The flavor is truly to die for. Yes, I had Iligan City's Lechon on Saturday, then on Tuesday, Butuan City's Lechon.. But what the heck... it's near Christmas, Lechon will be everywhere-- hahaha.. 

We had 2 kilos served during lunch, then when we were done, another kilo arrived. All from different Lechon dealers in Butuan City. And sure enough, they tasted different from each other. But quite frankly, I could never say that one is better than the other. Although, Ramos' Lechon in Butuan City has always been a hit, I'd say that both are delicious.. 

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