Skip to main content

beefy buns

Nothing goes well with a big bowl of hot and hearty beef noodle soup than soft and fluffy steamed buns! 
This dish reminds me of my childhood fascination of the vibrancy of a busy marketplace. During summer vacation, before going to work, my mom would take us to the market to buy our meals for the day and the corner noodle shop was often than not our main stop. We would order a couple of servings of beef noodles and steamed buns... I would often discreetly watch the people inside the shop - fascinated by the diversity of the patrons coming and going. There are families dinning out for a treat... couples maybe on a date... lone diners and working people like my mom dressed in office uniforms. Our take away package seems to come too quick for me to enjoy my time people watching and making my self dizzy going round and round on the bar stools. With a plop the server would hand us bulging bags full of hot soup and that would be the signal ending my market adventure as my mom would escort us to the jeepney for the ride home, we would wave goodbye as the jeepney guns away... Beef Asado Steamed Buns (Siopao) Ingredients:
for dough:
- 3/4 cup warm water (not hot)
- 1 tsp instant dry yeast - 2 1/2 tbsp white sugar
- 2 cups AP flour
- 1 tsp baking powder
- a pinch of salt
- 1 1/2 tbsp butter or shortening

Filling:
- 280g beef chunks
- 1 medium sized finely chopped onion pr spring onion
- 4 gloves minced garlic
- 1/4 tsp black pepper
- 1/2 tsp lemon juice or lime
- 1 tsp salt
- 2 tbsp oyster sauce
- 2 tsp light soy sauce
- 2 tbsp corn starch
- 2 medium boiled egg (divide into 4 portion)
- sugar to taste


How to:
- season beef with a little salt and pepper
- heat oil in pan and sear beef chunks
- add in garlic and onion and saute, add water and simmer beef until tender... add more water if necessary
- in a bowl dissolve cornstarch in oyster sauce, soy sauce, lemon juice, salt and pepper
- when beef is tender add sauce mixture, add sugar to according to your taste
- simmer until sauce is thickened
- set aside to cool
- in a bowl dissolve yeast with warm water and sugar - allow to bloom until frothy about 5 minutes
- add in flour, baking powder, salt and oil
- knead until smooth
- place in oiled bowl, cover and let rise about 1 hr
- after proofing - turn dough unto floured surface and knead again for 1 minute
- roll into a log and divide into 6 portions
- roll into balls and shape into disks using your fingers or a rolling pin
- put filling in the center, pleat and seal
- place unto a greased square piece of wax paper and let rest for another 30 minutes
- steam for about 15-25 minutes
- enjoy!
Labels:

Comments

Post a Comment

Popular posts from this blog

no fruits

Old fashioned sweet and sour recipes that I know includes pineapple chunks, I have no problem with fruit on main course dishes but my picky brother doesn't like fruits in his so I tweaked this recipe for sweet and sour chicken that I found. No fruits just veggies. Baked Sweet and Sour Chicken ingredients: - 2 to 3 boneless chicken breasts cubed into bite size pieces - salt and pepper to taste - cornstarch - 1 bell pepper julienned - 1 medium white onion julienned - 1 medium carrot julienned for the sauce - 3/4 cup sugar - 4 tbs ketchup - 1/2 cup distilled white vinegar - 1 tbs soy sauce - 1 tsp garlic salt how to: - season the chicken cubes with salt and pepper - dredge in cornstarch - flash fry until golden brown, trasfer to a baking dish - stir fry veggies iuntil crisp tender - whisk all sauce ingredients in a bowl and pour oven chicken - bake in a 325 degree oven for 20-30 minutes or until chicken is cooked through mixing in the veggies halfway...
Post a Comment
Read more

Thai in a jiffy

Probably the thing I love most about traveling is the culinary adventures - the hunt for that ever famous restaurant and finding out what the fuss is all about or just stumbling upon some hidden gem of a food joint with the tastiest most authentic dishes gives me more thrills than finding a bargain at the malls.  A year ago I am fortunate enough to travel to Bangkok Thailand with my family and boy did we eat! me and my dad were even brave enough to snack on fried crickets! yes crickets! I thought it would be icky but when you get pass the fact that they are once moving bugs you get know that they taste like crispy fried shrimps, kind of sweet and crunchy, it was good enough for me! I was kinda missing Thai food and so stumbling upon an instant Pad Thai pack at the grocers I had a quick idea of making a Thai themed Thursday dinner. I decided on making the Pad Thai and some chicken satay - I had once tried to make the peanut dipping sauce from internet recipes but it w...
Post a Comment
Read more

getting Stuffed!

I my house no leftovers are never wasted - we dress them up or 'reinvent' them into new dishes for the next meal, such is the case when I made these stuffed bell peppers. I had a couple of cups of  leftover rice in the fridge along with a slice of steak and mixed veggie sidings from the steak dinner we had the previous night. I wanted to make it like a java rice but didn't have the turmeric powder needed to color the rice yellow so I used the curry powder I had instead and liked the mild spicyness flavor it gave the rice. Curry Rice Stuffed Bell Peppers ingredients: - 2 large bell peppers - 2 cups of leftover rice - 1 cup cooked sliced meat of your choice - 1 cup cooked mixed veggies - chopped onion and garlic - 1 tsp or more of curry powder how to: - cut the bell pepper in half to make 'cups'  - if you are using the long big ones or if using the round ones have 4 and just cut the tops off, carefully remove the seeds - blanche the bell peppers i...
Post a Comment
Read more