"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Sunday, September 24, 2006

Beef Asado Siopao

When I was still in PI, during college days I used to buy siopao from Kowloon. I like their siopao because it had lots of filling, although the dough is not too well distributed - quite thin on one side, and thick on the other. However, I am not really a big fan of siopao dough made with rice flour. I prefer the ones made with all-purpose flour.

When I was a mother already, there was this aisle in SuperSale where I would get my beef asado siopao. They came in packs of 6, and must be chilled or frozen right away, and steamed to reheat/consumed. I liked its dough, but the filling was rather skimpy and had more starchy sauce than meat, although tasty.

Of course, since coming to the US, I have been experimenting. At first I made beef asado roll with the leftover beef pares and the Basic Egg Bread recipe. But that was baked. I had the theory that the same dough used for baking in the oven, when steamed, would give me siopao. The first how-to I found online was Sassy's post on pork asado siopao. (Update as of 3-7-2010: Latest siopao I have is pork siopao, which is sooo yummy! Check it out! Kids gobbled them up quickly!)

However, this time when I experimented, I made use of the dough for Parker House Rolls recipe, which has become one of my favorites, and I have made it my Master Dough for such things as pan de coco, pan de lemon, pan de sal, and anything where I use fillings. It is just so airy and light, and I like its taste. But you may want to consider other classic bread recipes featured in Breadworld.com, like Basic Egg Bread, Old-Fashioned Bread, etc.

What I used, of course, was the leftover from beef pares. I chopped it coarsely (not ground). I heated the excess sauce, seasoned it with sugar, soy sauce, salt, and pepper, then thickened with water-cornstarch mixture. Then I mixed the chopped beef, and chilled in the fridge until I was ready to use it. (Please see my siopao using leftover pork roast here.)

Than I prepared the dough using Parker House Rolls recipe as per intructions UP TO THE INITIAL RISING. The reasons why I like this dough, aside from those mentioned above, was that I could make this at night and refrigerate it for use in the morning or the next supper time. That means I can divide it in half (two birds with one stone), and it is suitable for get-togethers in that I only have to shape and bake them on the day of the party.





PARKER HOUSE ROLLS

Makes 36 Rolls

4-3/4 to 5-1/4 cups all-purpose flour
1/3 cup sugar
2 envelopes FLEISCHMANN'S RapidRise Yeast
1-1/2 teaspoon salt
3/4 cup milk
3/4 cup water
1/4 cup butter or margarine
1 large egg
1/4 cup butter or margarine, melted

Directions
In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and 1/4 cup butter until very warm (120o to 130oF). Stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover;* let rest 10 minutes. 
Source: Breadworld.com
From hereon, I divided the dough into about 20 pieces (roughly 2 oz each).  I placed them on a greased pan, covered with greased plastic and lest rest 10 mins further. Then I filled with meat mixture, placing coffee filters cut into squares (divide each filter into four and cut the sides off to have squares). I let them rise for 10 minutes before steaming. I used 1 tbsp in about 2 cups water for every batch of siopao steamed. I never have had luck steaming several stacks of siopao steamer, so I do them one at a time.

Then I proceeded as depicted in the following slideshow:

DETAILED PROCEDURE: 


1. Prepare the dough and let rise for 10 minutes. (Note: For my rolls which I fill with something like siopao or pan de coco, I have found that handling and filling the dough is easier when it is cold. The same goes for the filling, especially for siopao and empanada. Do not try to fill the dough with lukewarm, runny filling. It will be frustrating.)

2. Cut the dough using a dough scraper/cutter into 2-inch wide logs, then cut further to make approximately 2x2 cubes. You may use your hand to just pinch off, as long as you don't squeeze them flat.

3. Lay them on a lightly greased baking sheet about 2 inches apart and let rise for further 10 minutes. Not only will this give you more airy buns later, but also allow for easier manipulation when filling them.

4. Using your hands, flatten each piece to about 1/4 inch thickness, thinnest at the sides.

5. Place about 1 heaping tbsp of the filling at the center.

6. Gather the edges and pinch together to seal. Place the dough on the paper with the seam under.

7. Arrange on the steamer pan about 1 inch apart. Cover and let rise 10 minutes.

8. Steam for 12 minutes. Prepare the next batch while waiting.
Notes: (1)I read in another blog to add vinegar to water to help make buns come out whiter. (2) It was advised to put clean dish towel (I used flour sack here) above the siopao doughs to prevent water condensing beneath the cover to drop onto the buns and make them soggy. (3) I tried to steam the first batch for 30 minutes with only a layer of flour sack under the cover, but I had a poor outcome as shown in the photo. Compare the wet bun on the left with the smooth and spongy bun on the right. So I also placed flour sack under the pan of buns, and those two covers gave me the smoothest spongy buns.

9. Cool for about 5 minutes then transfer to wire rack, then proceed with making the next batch.

10. You may eat this now, or let cool completely then place in freezer bags for future eating. (I covered with one coffee filter to help absorb moisture and lessen freezer burn). While I am not in a position to tell you how long it will last in the freezer, I am sure it won't reach one month before you (or family or friends) will consume them. When frozen, reheat for about 1 minute in the microwave. If it is just chilled in the fridge, reheat for 30 seconds.

I made some with chicken-mushroom filling (just shredded chicken mixed with cream of mushroom) because out of the 36 pieces, I had 10 more when I ran out of beef filling. My older son loved the beef, my younger preferred the chicken. Then I offered both types to my in-laws, and they loved the beef as well (It's their first time to try steamed buns). I had hubby try the beef, and he said (in his usual unenthusiastic way) it was good. Oh well, he really prefers plain yeast rolls, especially ones made with wheat.

Special thanks goes to my friend Ana for lending me her steamer (sa uulitin!).

If you do not have enough beef fillings for all the dough pieces, you may keep them refrigerated covered with cling wrap and then bake the next morning at 350 F for 12-15 minutes (depending on the size; watch out as it browns) to enjoy plain buns, or roll each piece first on a plate of breadcrumbs to have pandesal.

UPDATE [1/25/09]
For those who want a recipe for siopao sauce, here's one shared to me by an online friend (and a good singer) Jen. I have not tried making this because my siopao does not usually need additional flavor; the filling is already tasty. So, if you feel like experimenting, here it is.

sio pao sauce

1 T oyster sauce
1 1/2 t dark soy sauce
2 t catsup
2 1/4 t white sugar
pinch of ground white pepper
2 1/4 t tapioca starch
5 T chicken broth

1 T vegetable or peanut oil
1/2 c dice onion
3/4 c thinly cut Barbecued Pork
1 1/2 t gin
1/2 t sesame oil

1. In small bowl, combine sauce ingredients and reserve.
2. Heat a wok and add oil. Add onion and cook for 5 minutes. Add pork, gin, reserved sauce mixture and cook for 1 to 1 1/2 minutes, until sauce thickens. Add the sesame oil and mix well. Turn off heat and transfer filling mixture to a shallow dish. Cool to room temperature, then refrigerate until ready to use.

TO BAKE SIOPAO instead of steaming:
Well, after I tried steaming in small batches, I thought it would be easier to bake them, which I have tried (although no pics of those here). Baking the siopao instead of steaming (though by definition, siopao is steamed) , you will come up with rolls which has meat filling instead (sort of like those sold in red ribbon if you shape them like triangles), almost like Hot Pockets. Just flatten them a bit to achieve a more browned look. Bake at 350 for 12-15 minutes or until golden brown. Brush with melted butter right after baking. Refrigerate the leftovers (for the sake of the filling, as that cooked meat will spoil if left in room temp for a long time).

88 comments:

  1. Ang tyiga mo naman Manang! I love siopao maybe one of these days I will try your recipe. Kung kapit-bahay lang kita palagi ako sa bahay mo! Kahit magbayad pa ako para sa pagkain. I like your new online kitchen.

    ReplyDelete
  2. Hi KK,
    Sa totoo lang, simula kasi naka-RN na ako, tinatamad na ako work (as MT) kaya puro blogging ako lately, lalo na when I think about how busy I will be once I started working as RN full time.
    Kung kapitbahay kita, kahit alang bayad, basta me kasalo ako. Bihira kasi magsalo-salo eh. My nearest friend is 15 mins away.

    ReplyDelete
  3. Hi Manang,
    I can understand na tinamad ka na doing MT. It's very monotonous and not fit for your brains. I am truly happy that you've achieved RN. It's a great start to earn more.

    Kakahiya naman kung palaging makikikain ng libre.

    All the best,
    KK

    ReplyDelete
  4. Hi Ate,
    Nakakatuwa ka naman, i was just browsing for usual filipino recipes and then bam! i got lucky and found ur website! u r awesome!i loove to cook, and i live on my own here sa tate, lahat ng family ko nsa pinas. Ur postings loook so goood! nagutom 2loy ako hehehe nursing student ako ate!i have 3 more semesters 2 go, grabe ang hirap..but its worth it! ang galing mo nman te na babalance mo everything!love ur website!

    sincerely,
    meg

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  5. hi meg, oy, lapit na matapos nursing mo! Kung kapitbahay lang kita, ako na lang mag-aalaga sa yo (sa pagkain lang, hehe). baka type mo mag-establish ng career dine sa state na to. tutal mag-isa ka lang kamo. Marami pinoy drs/PT/nurse dito sa lugar ko. I can't wait to work with them and enjoy Pinoy food with them.

    ReplyDelete
  6. hehehe para siguro ako nanalo ng lotto kng kapitbahay kta te! =) d ko pa alam kung saan ako mag s-settle down after nursing, pero masaya nga sa madaming kabayan! =)sna mkapasa ako te tulad mo!=) mag cclinicals na ako this month te excited na ako =) saludo ako syo te! galing galing mo! =) goodluck te sa RN career mo hope 2 be like u soon =)

    ReplyDelete
  7. Hi Manang,

    I'd like to try your siopao recipe, nabanggit mo na nilagyan mo ng cloth yung cover ng steamer, iyun bang ilalim ng steamer ay may cloth din na ilalagay?
    Best regards,
    Jenn

    ReplyDelete
  8. Hi Jenn,
    yap, I placed the flour sack both under the pan of buns and above them under the cover, nakalimutan ko lang ilagay sa post. :) I corrected already.

    ReplyDelete
  9. hello ate,
    ang suwerte naman ng husband mo sayo...........
    magaling ka sa lahat ng bagay,hope ganyan din ako someday....graduating pala ako te as an it student,2 years lang kasi ang kinuha ko.............i love cooking talaga, kaso my family can't afford.......
    sana maging katulad mo ako te.......

    judith

    ReplyDelete
  10. Hi judith,
    Actually medyo nasasayang yung extra cooking/baking talents ko dahil konti lang ang kinakain ng asawa ko (very afraid to try something new). I usually stick to what I know he prefers. The Pinoy things I try to make are mainly to satisfy me, my kids and my Pinay friends, and to keep some Pinoy traditions alive, to pass on to next generations.
    Thanks for the kind words!

    ReplyDelete
  11. hello manang, ung isang pack na yeast is equivalent to how many tsp or tbsp?..tnx

    ReplyDelete
  12. hi jing,
    I never measure kasi in tbps or tsp, but it says on the pckg that it is 0.25 oz or 7 g. I will try to measure next time gagamit ako, ok? (While holding it, I estimate it to be around 1 tbsp siguro but I can't be sure until I actually open one and measure.)

    ReplyDelete
  13. Hi Manang (kahit mas matanda ako sa'yo),

    Just found your site. i-try ko recipe mo ng siopao ngayong weekend. taga-Maine din ako pero mukhang malayo sa iyo.

    Cristi

    ReplyDelete
  14. Hi Cristi!
    Please email me where you live or what your number is. How far? What city?

    ReplyDelete
  15. Hi Manang,

    ano e-mail address mo? hindi kasi ako member ng blogger e. Nasa Lincolnville kami. BTW, just tried the siopao recipe, ang sarap!!! maraming salamat!

    Cristi

    ReplyDelete
  16. Hi Cristi,
    Glad you liked the siopao!
    Email me (give also your email addy and exact address and tel # if you like) at manang.kusinera@gmail.com

    ReplyDelete
  17. Hi Manang,

    sent you an e-mail last night.

    cristi

    ReplyDelete
  18. Hi cristi,
    just wanted to let you know I have not received an email from you yet...

    ReplyDelete
  19. Hi jing,
    I measured it, and it was roughly equivalent to 2 & 1/4 tsp (a little bit above but not reaching 2 & 1/2).

    ReplyDelete
  20. Hi Manang,

    ni-resend ko ulit using the manang.kusinera@gmail.com e-mail ad. Sana makuha mo.

    Cristi

    ReplyDelete
  21. Hi Manang,

    Ang galing nyo naman at di kayo maramot sa recipe mo. Marami akong nakikitang mga recipe sa internet pero may daya e lalo na ang paggawa ng puto. Marunong po ba kayong gumawa ng puto? Miss ko na rin ang puto sa atin. I tried making it pero iba e hindi iyong tulad sa atin. Anyway, I really like your website. God bless you for sharing your recipe.

    ReplyDelete
  22. Hi Anna,

    Thanks for appreciating my efforts. I have not tried puto, but one of these days I might be motivated to make them. I have two small bags of sticky rice that up to now I am not quite sure what to do. So maybe sa puto ko na lang gamitin.

    ReplyDelete
  23. Thank you so much for sharing your secrets. May tanong lang sana ako manang. Paano ba ang procedure para whiter ang outcome ng siopao. Di ko kasi mahanapan . Thanks alot manang. Pls reply @jmrye713@yahoo.com

    ReplyDelete
  24. hELLO manang!!

    Just want to thank you po for the very informative website you have!! I just have a one question... for the siopao?? can i used the breadmaker for the siopao??? kindly please return my email... maraming salamat po!! God bless!!

    ReplyDelete
  25. Hi Joy,

    If you want to use your breadmaker, look up a recipe for dough that uses breadmaker (you may want to use the recipe for pan de sal using bread machine).

    Sorry I can't email you as you did not leave your email address.

    ReplyDelete
  26. Hello Manang!! I loved your ensaymada recipe..all my friends and families were all asking for more!! Thank you so much..Your website really inspire me to give my best in cooking and baking. I just have one question, I wanted to make a siopao (beef asado siopao) can i use my breadmaker to make the dought for siopao?? Kindly please return my message here or in my email add(edeanching@yahoo.com) Thank you so much manang!! More power!! God bless you and your family!

    ReplyDelete
  27. Joy,
    Try using the pandelimon recipe (click on the link at the right sidebar to get there).

    I will also email you about it.

    ReplyDelete
  28. Hello Manang!!

    Thank you so much for having time to reply in my email po. I will bake that pandelimon as soon as i get time talaga... i will surely let you know the outcome!! Manang, may request po sana me na recipe po.. I saw from your slide show yung picture ng CHEWY BROWNIES AND BUKO PIE...pwede po makahingi copy po??? favorite po kasi ng family ko yun. I hope you can grant my simple wish idol!! mwaaah!! Salamat po ulit!! God bless you and your family!

    ReplyDelete
  29. Hi Joy,
    The recipes for those are in my Lumang Kusina (link can be found at my side bar here after the first slide show). I will also email you the links. :)

    ReplyDelete
  30. Manang,
    You can call me Bhey. I'm in san Diego, CA. I stumbled upon your web site looking for a siopao recipe. I did my first batch last night from a flour mixture and it didn't rise. My sis in law said i can prep the dough in my bread machine w/c I have yet to try. I am looking forward to making your siopao recipe.

    ReplyDelete
  31. Hi Bhey,nice to meet you!
    If you are gonna use the bread machine, I suggest using the recipe for Buttery Sweet Bread or Basic Egg Bread (search for them on breadworld.com) and set the machine on dough only. Goodluck and thanks for the comment!

    ReplyDelete
  32. Hi Manang, I haven't tried your siopao recipe pero yung ensaymada and pan de sal recipe I tried and everybody loved it. Marami na nga trying to request.
    Ang saya ko. Thank you so much for posting the recipe.

    ReplyDelete
  33. Bhey, glad to hear that! If you plan to make several batches of pandesal at once, I suggest everytime matapos ang isang batch ng 1.5 dough, (which takes 30 minutes for the BM to prepare), ilipat mo sa greased mixing bowl and cover with plastic, put in the fridge, then make another batch and do the same thing. You can then let these sit in the fridge to rise and bake them the next day or later same day. Shape each into logs (tight enough para medyo compact), coat with breadcrumbs and cover with plastic to rise for about 10-30 minutes more before you cut into individual pieces and placing on the pan. then siguro mga 10 minutes lang ready na ilagay sa oven. Syempre kung alin ang nauna mo icut, yung ang una sa oven. :)

    ReplyDelete
  34. ilang araw na ko naghahanap ng siopao recipe... good thing I found your website. try namin magluto... balitaan kita ng outcome. Thanks for sharing...

    Deth
    Sydney,AU

    ReplyDelete
  35. Hi Deth,
    Welcome to my site! I hope you will find at least some of my recipes useful and a keeper! Balitaan mo ko. Kung me ma-encounter kang problem, feel free to post about it and maybe I can offer suggestions re troubleshooting. Or maybe I can troubleshoot my own posts baka me nakalimutan i-emphasize... :)

    ReplyDelete
  36. Hi Manang,Merry Christmas to you & to your family,I just have a question on your siopao recipe,..You use the parker house rolls for the dough right? Can I bake the siopao instead of steaming?Please advice.Thanks.

    ReplyDelete
  37. Hi Luz,
    Merry Christmas to you and yours, too! Yes, you can definitely bake the siopao instead of steaming (thought by definition, siopao is steamed) so that you will come up with rolls which has meat filling instead (sort of like those sold in red ribbon if you shape them like triangles). Just flatten them a bit to achieve a more browned look. Bake at 350 for 12-15 minutes or until golden brown. Brush with melted butter right after baking. Refrigerate the leftovers (for the sake of the filling). enjoy!

    ReplyDelete
  38. Hi Manang,you are so nice ,I will try to bake them ,what about you did you try to bake them or mas masarap pag steam? kasi nakatikim ako last week from a coworker na inorder sa chinese restaurant dito sa San Diego ,I love them especially mainit-init pa, I will let you know kung makagawa nga ako. Thank you so much again.

    ReplyDelete
  39. Hi Luz, (I meant for that first post to say "more uniformly browned"). I actually prefer them baked kasi mas madali kesa steaming (less busisi), but the thing is, hindi ko pa alam nun kung pwede i-freeze yung iba. Kasi pag di naubos, mapapanis lang di ba? But with my experiment in freezing ensaymada dough, I think you can do the same. Wag lang masyado matagal nakafreeze. (Siguro hanggang two weeks lang muna trial and error).

    ReplyDelete
  40. I tried to make it instead of steaming...I baked them and they are good..the dough is soft and I told my friend from eastcoast and I told her about your website and she made some pandecoco with that dough she was so happy that she made it. Thanks again Manang I will make pandecoco too with that doughHappy New Year!!

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  41. Hi Manang,
    i love siopao of whatever kind and am not into making one. i only buy siopao at asian stores and i like them. the problem is they don't go with a sauce to go with it nor any ready made siopao sauce i could buy (you know the mang tomas kind). can you post a recipe for the siopao sauce good for any filling, please. your website is cool, i've never done this before.

    ReplyDelete
  42. hi anonymous,
    I updated this siopao post to include a recipe for siopao sauce, but I have to warn you that I have not personally tried making it. It was shared to me by an online friend.

    ReplyDelete
  43. Hi Manang,If I double the ingredients... do I have to increase the beating time,kneading and rising time too?Please advice. Thanks.

    ReplyDelete
  44. Hi Luz,
    I do not think you have to double, but it may take a longer time to actually mix. Just eyeball the consistency. Rising and kneading time will still be the same. Too much kneading will make it too chewy and less hole-y.

    ReplyDelete
  45. Pasensiya na Manang sa marami kong tanong..naaddict na ako sa site mo:) I learned a lot from you.This parker house rolls recipe do you think is it ok to use my BM for kneading? Or pwede ko ring gamitin yung pandesal recipe for siopao right?

    ReplyDelete
  46. Luz, ayos lang yan...gusto ko nga yung naka-clarify ang questions eh.
    pwede mo gamitin yung pandesal recipe.
    Yung PHR, masyadong marami...aapaw siguro sa BM.

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  47. Never ending thank you Manang:)

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  48. It's me again,I run out of breadflour & I mixed with all purpose flour hopefully ok ang kalalabasan..by the way I am making a siopao dough using my BM with the pandesal recipe..I will let you know the outcome:)

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  49. Balitaan mo ko if it turned out ok... :) Goodluck!

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  50. Pwede pala...It turned out good :)

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  51. Congrats, Luz! Aliw ako sa yo, nage-experiment ka na rin! Balang araw, ikaw naman magshi-share ng recipes out of your own experiments. Are you taking notes?

    ReplyDelete
  52. Hi Manang, Thanks, pero minsan takot pa rin ako baka di maganda ang kalalabasan:)Kina- career ko na nga ang pagbebake eh :)yesterday I tried your ensaymada yung para sa BM,first time medyo di yata masyadong naluto kasi malambot siya at yung pagcoil ko palpak kasi hindi nagshape na ensaymada:) nagkadikit-dikit yung coil :)pero nasarapan naman ang family ko.. hindi daw mukhang ensaymada:) later I will try again, I will make sure ensaymada na ang shape:)

    ReplyDelete
  53. Hi Manang,
    I was browsing for filipino food lalo na siopao and I found ur site. Yah they are right ang galing nga ng site mo detailed and complete with pics love it. I tried to make siopao yesterday using a different recipe and turn out mali pala I was disappointed kc I was trying to impress my husband. Good thing di nya alam kung ano itsura hehe and he said its good. So now Im going to try ur recipe siopao and the coconut cinnamon roll. I saved ur site in my favorited in that way its easy for me to access the recipe.

    thanks again,

    KG

    ReplyDelete
  54. Hi Luz,
    If I were you, I would do the supersoft one. Do you have a stand mixer already? If not,you can make the supersoft ensaymada just with handbeater initially before the final flour. Pag yung last flour added na, saka mo gamitin wooden spoon or even your hands just until you make a firm dough then follow the rest of the instruction. Very easy to make, and the outcome is superb.

    ReplyDelete
  55. Hi KG, Welcome to my site!
    Thanks for the kind words.
    Well, before you make the coconut cinnamon rolls, you will have to make the supersoft ensaymada dough first (which is good for 3 parts of 9 rolls each, as you can freeze naman, so you might want to consider making some ensaymada, some coco-cinni rolls).
    Good luck and have fun!

    ReplyDelete
  56. hi manang..may tanong lang po ako..kelanhan po ba ibake muna ung dough bago ilagay ung filling?naguguluhan po ako..salamat po!

    ReplyDelete
  57. Hi Manang,
    I tried your siomai and coconut cinniman roll, my goodness ang sarap and soft ng roll. Siomai is one of my chinese favorite food and pancit. Im soo glad now I know how to make it and I adjust the measurement sincve I dont have a measuring or timbangan here but it turn out soo good love it. me and my friend used to go to chow king in Pinas just to eat cantoon and siomai and the taste its like chow king. Kc may natikman akong siomai b4 it doesnt taste good unlike this one. And the cinnamon roll my husband really love it, Im going to make a new version of coconut roll sana will work and will tell u later. Cant wait to try more of ur recipes Im soo glad go to check ur website. thank u so much, Im glad too theres ground pork here kc wala akong pang grind. Anyways till next time ulit...

    Thanks alot

    ReplyDelete
  58. Hi kate!
    Welcome to my site!
    I am glad you find my site useful.
    Have you tried the plain (as in alang coconut or cinnamon) supersoft ensaymada (actually, that's the dough you used in CCR)? Really really my favorite now for pastry-like rolls.
    If you will ever need to grind meat, you can use a food processor.
    Enjoy!

    ReplyDelete
  59. Hi Manang, question about your supersoft ensaymada...does it really require to add mashed potatoes? if it does can I use instant mashed potatoes or pwedeng hindi na ilagay?Please advice. I just want to let you know I made your BM ensaymada for the 2nd time it is good.Thanks.

    ReplyDelete
  60. Hi Luz,
    Sorry medyo late sagot. Mashed potatoes here really does the trick. Actually my recipe for pandelimon de patatas, which gave me super soft rolls, was what gave me the idea of tweaking a potato roll bread recipe into an ensaymada. And true enough, I came up with what I was hoping to get!
    You can probably use instant mashed potatoes. Hindi ko lang alam how you would adjust the proportion of liquid to solids.

    ReplyDelete
  61. I think I posted something on your old kusina.I can't find it anymore.
    I love ensaymada, esp. when it is soft, so I will try your recipe.Though I am not a baker, I will try.I wannt be up to date with your recipes.I love to cook but I live by myself now,my mom and brother are back in the Philippines. I wish there is someone to eat my cooking, when I get in the mood which is most of the time.lol Today, aliw na aliw ako sa iyung website.I am learning a lot.

    ReplyDelete
  62. Hi Elvira,
    You did post a message sa beef tapa.
    If you want to be up to date with my recipes, just enter your email at the Subscribe on upper right.
    Have fun baking!

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  63. Hello Manang,
    Sorry, I'm still a little confused about the steaming of the siopao. I have a triple decker, like the ones available in oriental stores. I first bought it when I made puto. When you say that you put a sack under the siopao and over the siopao (under the cover), how will the steam rise if the bottom is also covered with cloth? Maybe I misunderstood. My steamer has small round holes so I was thinking, kung tatakpan ko and bottom at yung ibabaw, paano mag work ang steam?
    Thanks in advance for clarification. I'm curious because I'd like to have a smooth skinned siopao like the one in your image.
    sharon

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  64. Hi Sharon,
    If you use flour sack, below and above, the water that tends to condense (which can soak the dough) will be trapped in the mesh of cloth. However, the heat coming from the steam will still penetrate, and only the "microdroplets" (sorry for lack of better word to describe) will be able to pass through. The moment the microscopic droplets clump together to form bigger droplets (in condensation), these might drop back down to the dough, soaking the dough and ruining the rolls.
    See it like "wet" baking, without any exposure to the heating element that can make the rolls brown.

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  65. Thank you Manang. Now I'll have to find some flour sacks in the stores! I'll let you know how it turns out. You mentioned baking them as well and they turned out good. I'm tempted to bake them as well. When I bought my steamer, I was so excited, pero when my puto was ruined, medyo nawalan ako ng gana to use my steamer.
    sharon

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  66. Hi Manang,

    Ask ko lng po kng kelangan ba bake ung dough?? will it taste diferent pag hindi ko ibake???

    Salamat po!!!

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  67. Hi zirk,
    no, siopao is steamed. The "bake" part there was for the original recipe of Parker House Roll, but I used that recipe only for the dough, then I proceeded as directed for the siopao part (see directions under the slideshow).
    enjoy!

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  68. Thanks manang!!!
    I made the siopao na, t'was gud :) naubos agad!!! gud recipe!!!
    more power!!!

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  69. I also made pan de coco :) sarap!!! tnx ulit manang!!! everybody liked it, sbe ng mom ko magbakery na daw ako ;) aheheehe!!!

    Tnx po ulit!!!

    zirk

    ReplyDelete
  70. hi zirk,
    thank you :)
    sige, magbakery na...haha!

    ReplyDelete
  71. Hi. Ako po yung owner ng site na youtubemegavideo.blogspot, at icclear ko lang po na di ako yung nagsspam message sa mga sites. I already posted my answers to the thread you requested. Pasensya na, ako ang biktima dito.

    ReplyDelete
  72. I've been searching thru the web of which siopao recipe is the best. And from the comments here..I think I found something that's going to be a keeper. I will try it and let you know...thanks for your generosity.

    ReplyDelete
  73. Hi Anonymous,
    Welcome to my site, and I hope you will like this. Please take note that I use leftover meat dishes for siopao filling (I have one that uses leftover beef pares, and another using leftover roast pork - posted as pork sesame siopao).

    ReplyDelete
  74. you are very clever and brilliant in doing all of these efforts and sharing it to your co-filipinos. I really admire you.I am also an RN like you and loves cooking so much, how would I get all the recipes that I like in one shut.

    ReplyDelete
  75. laging palpak mga gawa ko. Try ko nga to, makagawa nga uli!

    thanks

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  76. Hi Manang, I just made some siopao today with my BM using your pandesal recipe.It's been about 6 months that I have not use my BM.I'm so happy that I still remember how to make siopao :).Thank
    you.

    ReplyDelete
  77. manang,
    hello manang, really appreciate your website, tagal ko ng nghahanap ng website where i will find filipino cuisine, though a little bit difficult because of the ingredients. im here in milan, italy and the ingredients are not that easy to find. already tried you pandesal recipe but didnt come out fine, well maybe its the difference between our ingredients. really love your site... next time kwentuhan ulit kita when i try one of your recipe...

    ReplyDelete
  78. Hi Manang,

    just want to know what flour gagamitin ko for siopao, we only have plain & selfraising flour dito. thank you & more power

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  79. Hi finny,
    You can use the plain flour. :)

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  80. ate masarap nmn ng siopao!! ngutom 2loy ako!!!!
    sana matuto din ako gumawa ng siopao!!! paburito ko kasi ang siopao.salamat sayo at gudkuck...godbless you.. "god" is gud all the time.. im carlo ortiz ng cavite.

    ReplyDelete
  81. Hi Carlo,
    Thanks for your comment. Sana you will find this recipe and the photos helpful if you will try making siopao.

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  82. Ok... I have the dough and the sauce, but how can i prepare the filling?

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    Replies
    1. If you read my story above, I used the leftover meat from beef pares, chopped and reheated and adjusted the taste as needed. REcipe for beef pares is here: http://kusinanimanang.blogspot.com/2005/04/beef-pares.html

      Delete
  83. Hi manang,
    I've been reading your recipes and they are the best! Glad there's someone who is willing to share their recipes... Ask ko lang po how to make the siopao white kc yung flour dito sa states hindi kasing puti ng local brand sa pinas.. thank you so much...

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    Replies
    1. Hi Chelsea, the only thing I do is to add vinegar to the water that I use for steaming. It is still not as white as the usual siopao in the Philippines, but nobody cares when the filling is sooo good!

      Delete
  84. Hi Manang,

    I tried your soft ensaymada recipe it was a blast! My friends from church are yearning for more...thanks so much! I have also tried the crema de fruta recipe just yesterday and same thing, my friends liked it. I think I will try your siopao recipe kasi medyo mahal din ang siopao dito sa Canada. Dati $1 lang, ngayon over $1 na, ang konti pa ng palaman.
    Thanks and a Blessed Christmas to you and your family.

    Angel

    ReplyDelete
    Replies
    1. hi Angel, thanks for your feedback on SS ensaymada. Indeed it has been a fave even among my friends. Happy New Year!

      Delete
  85. Hi Manang,

    Although I already sent msg to your fb account about this siopao dough recipe still I would like to write here so others can view and read my review and maybe be of help :)

    Today I tried this siopao recipe and it was the most easiest and fastest recipe of dough i have handled so far! It is super fluffy and yummy!

    Do try this and it is really worth it!

    Thanks a bunch Manang!

    Girlie

    ReplyDelete

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