| 108. HOW TO MAKE SIOPAO Ingredients: Sweet Roll � cup sugar 2 1/2 cups hot water, not boiling 2 pkg yeast 3/4 cup margarine 1 cup dry milk 2 tsp salt 8 - 8 1/2 cups flour Filling 2 lbs of chicken, thinly sliced 2 cloves of garlic 1 onion, sliced 3 hard boiled eggs, sliced How to Prepare: In a large bowl, add sugar and hot water; stir until sugar is dissolved. Sprinkle yeast over the water; stir in the margarine, dry milk, salt, and enough flour to make a very soft dough. IMPORTANT: Beat vigorously for a few minutes. Add in the rest of the flour, using only enough flour to make a soft dough, soft enough to handle. Cover and let rise until double in bulk. Shape into rolls and place on a greased pan. Let rise again, until double in size. Preheat oven to 400 degrees. Bake until golden brown and done. For whole wheat rolls, use the above recipe except use whole wheat flour for half the amount of flour called for and 1/2 cup honey instead of 3/4 cup sugar. Filling Cook chicken chunks in garlic and onions. Cut hard boiled eggs in four. Get a piece of dough (made from Grandma Splinter's butter roll recipe below) twice the size of an egg. Pat is into a round and place filling in the middle. Gather all the edges and place on a square of waxed paper. Let stay for 15 minutes and then cook. Bake at 375 degrees for 10-15 minutes or steam. Siopao (Steamed Pork Buns) This recipe came from The Australian Women's Weekly Chinese Cooking Class Cookbook. Ingredients Dough Filling 3 cups plain flour 1 in piece green ginger 1 tbsp baking powder 1 clove garlic 60 g (2 oz) lard 2 tbsp oil 3/4 cup warm water 1/2 cup water 1 teaspoon white vinegar 1 tbsp hoi sin sauce 1/2 tsp salt 1 tbsp oyster sauce 1 tbsp soy sauce 1/2 tsp sesame oil 3 tsp cornflour 4 shallots 8 oz Chinese barbecued pork Note: These buns are cooked in steamers available in sets of two or three racks. Chinese barbecued pork can be bought at Chinese food stores, or you can make your own - this is basically tocino - the recipe will come out soon! Be patient. 1. Place peeled and grated ginger, crushed garlic and oil in frying pan, saute gently for one minute. Add hoi sin sauce, oyster sauce, soy sauce and sesame oil, simmer for two minutes, stirring constantly. Add combined water and cornflour, stir until sauce boils; reduce heat, simmer uncovered for two minutes. Add very finely chopped pork, stir until combined. Remove pan from heat, add finely chopped shallots, stir until combined. Allow pork mixture to become complete cold. 2. to make the dough, sift flour, salt and baking powder into bowl. Rub in softened lard until mixture resembles fine bread crumbs. Add combined warm water and vinegar, stir to a soft but pliable dough. Turn out on to lightly flour surface; knead lightly. Cover dough with plastic food wrap, allow to stand for 20 minutes. Knead lightly. Cut dough into 12 equal portions. Roll each portion into a ball. 3. Take each ball of dough and roll out on floured surface to a 4 in circle. Brush edge lightly with water. Place one round of dough in palm of hand. Put one tablespoon of filling in center of round. Press edges of dough together. 4. Take the two ends of bun, bring them up over the pinched edge and twist together firmly. Cut 12 pieces of greaseproof paper into 5in squares. Brush one side lightly with oil. Place a bun upside down, so the smooth rounded side is uppermost, on each oiled piece of paper. 5. Choose a saucepan slightly smaller than the diamer of the steamer. Fill saucepan to about 1/3 full of water, bring to boil. Arrange buns on paper in single layer in steamer. If using steamer with two or three racks, fill remaining racks the same way. Plac eon top of first rack. Put lid on top. Steam over gently boiling water for 20 minutes 109. HOW TO MAKE PALITAW This one is very easy to do. Palitaw is a Tagalog term for this dessert or snack. In Aklan, we have our own version. My mother used to make this as quick snacks although she called it differently and instead of rolling the cake into white coconut flakes, she used bukayo (sweetened coconut flakes in brown sugar) as topping. I forgot how she called it though - I think inday-inday. I never thought that this was easy to do - but it is. Ingredients: Sweet rice flour - about a cup. 3/4 cup water coconut flakes Lots of white sugar Toasted linga (sesame seeds). Mix rice flour with water to make dough. Make little balls then flatten. Boil water in a saucepan. Drop flattened dough balls into boiling water. The cakes are cooked when they float. Remove from water, let cool a little bit, roll in combined sugar and toasted sesame seeds and coconut flakes. That's it. |
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