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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!

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