Siopao (Steamed buns)

 

Siopao (Steamed Buns )

Siopao is the Filipino version of the Chinese baozi (steamed buns). It is a popular food item in the Philippines. It does not require utensils to eat and can be consumed on-the-go.there are several siopao stuffing varieties which could be either Asado or Bola-bola that may be using  chicken, beef, shrimp, eggs, and possibly chopped scallions and water chestnuts as well.

Ingredients:

1-1/2 cups warm water

1/2 cup white sugar

1/4 cup canola oil

1 tsp. salt

4 cups flour

1 tbsp baking powder

1 tsp. yeast

Method:

1) Put all the ingredients in the pan. Knead the dough for  30 minutes. When the kneading is finished , leave the dough in the pan to rise until doubled in bulk.

 

 

 

2) Take out dough and divide it into 20-24 pieces.

3) Roll out each piece into about 6 inches discs, should be thinner around the edges. 

Place about 1 heaping tablespoon of filling on the center of dough. Gather the edges, using the N-S and E-W or the 12 o'clock-6 o'clock and 9 o'clock-3 o'clock fashion. Meaning, take the 2 opposite sides and pinch them together, then the other 2 sides together, then gather the rest of the sides, pinching them altogether to seal well.

4) Oil the bottom of the filled dough before placing them on a piece of paper. You can use 2 1/2 square inch wax paper or parchment paper or just simply use muffin liners. Place the filled siopao smooth side up on the papers.

5) Let the dough rise until doubled in size, about 45 minutes, before putting them in the steamer to steam. (Don't forget to place a clean kitchen towel over the steamer before putting the lid on so the water from the vapor will not drip on the buns).

6) Steam the siopao for 15-20 minutes.

Looks like this when its cooked!*__*

 

Sauce Ingredients: 

4 tablespoons soy sauce
4 tablespoons brown sugar
4 tablespoons oyster sauce
2 tablespoons fish sauce
4 tablespoons sweet chili sauce
2 tablespoons cornstarch dissolved in 1/8 cup of water
2 teaspoons sesame oil
Salt, pepper, cayenne and lime juice to taste

 




or the the other way around:

Sassy Sauce
just mix them altogether

3 tbsp apricot preserves
1 tbsp soy sauce
1 tsp hot red chili sauce
 

 Puto ( Filipino Steamed  cake)

Filipino food culture brings together tastes and techniques from around the world. This slightly sweet steamed cake is topped with cheese or butter.

Ingredients

•   1cup all-purpose flour
•  1cup white sugar
•  1 tablespoon baking powder
• 3 eggs
• 1 (12 fluid ounce) can evaporated milk
• 1  cup water
• 1  cup cheese, shredded
• 4 cups water for steaming

Directions

 

Grease small cake, puto molds, or ramekins for use in a steamer.

 

Mix the flour, sugar, and baking powder together in a bowl. 

In a separate, large bowl, scramble the eggs with the evaporated milk and water.

Fold the dry mixture into the eggs until evenly blended.

Fill the prepared molds 2/3 of the way up with the batter and top with shredded cheese.

 

Fill a wok or a sauce pan that will hold a steamer basket with a few inches of water. Bring the water to a boil over medium-high heat.

Place the molds into a steamer basket and place over the boiling water and cover.
 

Steam until a toothpick inserted in the center of one of the putos comes out clean, about 30 minutes. 

 

 

Cool on a wire rack and serve warm or at room temperature.

If you do not have access to a steamer: Preheat oven to 350 degrees F (175 degrees C) oven. Pour your batter into greased muffin tins and place the tins into a large high sided pan; place onto the rack of the preheated oven. Carefully pour boiling water into the large pan, so that it reaches half way up the sides of the muffin tin. Bake until a toothpick inserted in the center comes out clean, about 35 minutes.

Maja Blanca

Maja Blanca

Ingredients:

4 cups coconut milk

3/4 cup cornstarch

14 ounces condensed milk

3/4 cup fresh milk

3/4 cup granulated sugar

15 ounces whole sweet kernel corn

5 tbsp toasted grated coconut

Cooking procedure:

1. Pour the coconut milk in a cooking pot and bring to a boil.

2. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed.

3. Simmer for 8 minutes

4. Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted

5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.

6. Allow to cook while stirring until the mixture reaches your desired thickness

7. Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula

8. Allow to cool down then refrigerate for at least 1 hour

9. Garnish with toasted grated coconut (or latik if available)

10. Serve cold. Share and enjoy!

Apple Fritters

Apple Fritters

 

 

• 2 cups all purpose flour

 

• 1 tablespoon baking powder

 

• 1/2 cup sugar

 

• 1teaspoon vanilla

 

• 1 tablespoon salt

 

• 1 tablespoon ground cinnamon

 

• 2 eggs, lightly beaten

 

• 1 2/3 cups milk

 

• 2 tablespoons butter, melted

 

• 1 to 3 quarts vegetable oil for deep frying

 

• 5  apples, peeled, cored and cut into rings

 
 
 Method:

Combine the flour, baking powder, sugar, salt, cinnamon, eggs, milk and melted butter in a medium sized bowl. Mix well. Let the batter rest for at least 15 minutes.

Dip the apple rings into the batter and gently drop the battered apples into the hot oil. Fry until the fritters are golden brown and crispy, turning once.

Drain the fritters on a paper towel and dust with powdered sugar and cinnamon or serve immediately with homemade or store-bought caramel sauce.

For Pineapple Fritters: Use 5 pineapple instead of apple.

For Banana  Fritters: Use 5 banana instead of apple. Cut in half and then slice in half lenghtwice.

Fried Onion Rings

Fried Onion Rings

Onion rings are a favorite accompaniment to most sandwiches, such as hamburgers etc . Serve onion rings with ketchup . Makes enough for about six people (assuming that everyone wants a lot, which they do).

Ingredients:

• 4 large yellow onions
• 2 tsp. salt
• 3 eggs
• vegetable oils for frying
• 4 c. flour
• 2 tsp. of cayenne - optional
• 2 tsp. black peppers
• If you find the batter slightly heavy, then add milk to make the batter paste-like. it will be yummy more^_^  

 

Method:

 

 

Peel the onions and cut into very regular slices 1/8 inch thick. With the fingertips , very carefully detach the rings  of each slice without damaging them.

 

 

Beat the eggs then add some salt and milk . Dip the rings slowly one at a time.

 Prepare the flour . add black pepper,cayenne and salt.Dust in the onion- battered to the flour . 

 

And then fry !

 

Bon Appettit!!!

Spicy Chicken Croquette

Spicy Chicken Croquette

 These chicken croquettes are great for parties as finger foods or appetizers before the main course. Quick and simple to make. Ingredients for 8 pieces but can be easily doubled.

- Ingredients -

* 4 cups cooked and minced chicken breasts
* 1 cup, plus 2 tablespoons all-purpose flour
* 1-1/4 cups breadcrumbs
* 2 large eggs
* 2 tablespoons unsalted butter
* 1 teaspoon chili powder
* 1/2 teaspoon ground nutmeg (optional)
* 2-1/4 tablespoons minced parsley leaves
* 1 cup heavy cream
* 1-1/2 tablespoons thinly sliced fresh chives or green onions, green parts only
* 1 large minced shallot
* Salt and black pepper to taste
* Vegetable oil, for frying

 

 

 

Method:

Gather and prepare the following for the spicy chicken croquettes recipe:

Melt butter over medium heat in a saucepan. Sauté until softened, 4 minutes. Next, blend 2 tablespoons of flour into the butter and cook for additional 2 minutes.

 

Fold in the cream and lower heat to a simmer. Stir mixture until thickens. Transfer sauce into a bowl. Season salt and pepper, to taste. Stir in the nutmeg and chili powder. Set aside to cool.

Mix the chicken, chives and parsley into the cooled sauce. Form the chicken mixture into eight 3" long croquettes. Put the chicken croquettes on a pan, cover with food wrap, and refrigerate for 3 hours or until firm.

Put  1 cup flour on a plate. Whisk the eggs with some salt and pepper in a bowl. Spread breadcrumbs on a separate plate.

Roll chicken croquettes in the flour, shake off any excess. Dip croquettes in the egg mixture, and then roll in the breadcrumbs

Pour oil into a large skillet over medium heat, oil should be covering the croquettes. Fry the croquettes until golden brown on all sides, about 6 minutes. Drain on paper towels and serve with your favorite dipping sauce (mustard, ranch, sweet and sour, ketchup... etc).

Potato Croquettes

Potato Croquettes

The absolute best use of leftover mashed potatoes is to make potato croquettes. We bread and fry them, making them nice and crispy on the outside, but retaining the flavor and creaminess of the mashed potatoes on the inside. You can eat them like french fries, complete with ketchup on the side, or enjoy them on their own.(same recipe applies to leftover chicken) So we dont throw away ^_^ our left over chicken or beef!!!

Ingredients

• 1 cup mashed potatoes 
• 1 teaspoon fresh italian flat-leaf parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon romano cheese 
• 1 cup seasoned,  bread crumbs
• to taste salt & black pepper
• 1/2  cup all-purpose flour
• 1 egg
• 1 teaspoon water
• to fry olive oil or any other healthy cooking oil 

  Method: 

Mix  all the ingredients together except the oil.then roll them into cylinder form.

In a nonstick pan,  heat a 1/4-inch of olive oil. When hot, we add half the croquettes and panfry, turning a quarter turn when the bottom is brown. We continue to turn until all sides are browned, and then we drain on paper towels. We continue with the rest of the croquettes. When done, we place in the oven to keep warm until ready to enjoy!Bon Appettit !

Useful Frying Hints

Useful Frying Hints

• Pieces of food should be of equal size and thickness , to ensure that the food cooks at the same time.

• Do not use pieces which are too thick as they may not cook through completely.

• Do not fill the basket more than three-quarters full with frozen foods.

• Always dry food well, especially chipped potatoes. If left damped they will not turn crisp.

• All foods, except those with a high starch content (chips, doughnuts), should be coated before frying. Typical coatings are seasoned flour, breadcrumbs or batter.

• Before frying, always wait until the temperature light goes out before lowering the basket into the oil.

• When frying, carefully time foods to avoid overcooking. The cooking time may vary according to the quantity and thickness of the food being fried. Remember a difference of one or two minutes  can result in overcooked food.