Tag: Arnold Gamboa

Siopao

Uncategorized

Siopao with ube halaya fillings
Photo by Priscilla BagusBlog

Blog

Recipe

Siopao

My husband loves siopao and so do I.  Peter used to order it at Chowking when we were in the Philippines.

He loves the asado siopao.  We can also get siopao here in London, actually in Golders Green where there is a Korean/Chinese/Filipino shop.

There was a time when we would not eat siopao in the Philippines.  It was rumoured then that the meat in the siopao were those of cats or dogs!!!

This is a photo of Arnold Gamboa, my teen-age self’s idol of the mid-70s. Arnold was one of the Apat Na Sikat (Famous Four) who used to sing, dance and act in television skits which sent young girls’ heart aflutter.  Those were the days my friends.

The siopao he is holding is the largest that I have ever seen. It must be  a family size one.

I found a good site and I thought I would share with you a very comprehensive recipe of siopao making.

Estimated cooking time: 3 hours and 30 minutes

 

Siopao Ingredients:
  • 6 cups flour
  • 1 package active dry yeast
  • 1 lb cubed pork loin or chicken thighs
  • 1 cup white sugar
  • 2 teaspoons cooking oil
  • 1 cup lukewarm water

 

  • 1/2 cup boiling water
  • 6 hard-boiled eggs
  • 2 green onions
  • 4 teaspoons light soy sauce
  • 4 teaspoons brown sugar
  • 4 teaspoons oyster sauce
  • 1 teaspoon cornstarch, dissolved in 2 t. water
  • 2 cloves garlic
  • 3 teaspoons salt
  • 6 teaspoons baking powder

Siopao Cooking Instructions:
  • Siopao Dough:

    • Mix flour, salt and baking powder in a medium bowl, set aside.
    • In another bowl dissolve yeast in lukewarm water then add 1 cup of the flour mixture.
    • Mix thoroughly.
    • Cover with a cloth and let rise 1 hour.
    • Meanwhile, dissolve the white sugar in the boiling water.
    • Stir well then let cool to lukewarm.
    • Pour into the yeast mixture, then add the rest of the prepared flour mixture.
    • Stir to blend well.
    • Grease a large bowl.
    • Turn dough out onto a floured board and knead for 3 minutes-you want your dough smooth, not sticky.
    • Place ball into bowl, turn once and cover with a damp cloth.
    • Let rise 2 hours or until doubled.

     

  • Siopao Filling:

    • Saute the garlic and onions in a small amount of oil in a wok.
    • Add meat and stir fry for 1 minute or until meat is no longer pink.
    • Add soy sauce, oyster sauce and brown sugar.
    • Pour in the dissolved cornstarch and stir fry quickly until meat is glazed well.
    • Remove from heat and let cool.

     

  • How to make Siopao:

    • Punch down dough and knead on a floured board for 3 to 5 minutes.
    • Divide dough and roll each half into a 12.2 inch log.
    • Cut each into 12 pieces, making 24.
    • Roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle.
    • Dust with flour if needed to prevent sticking.
    • Place 1 slice of egg into center of dough round, then 1 T. of filling with sauce.
    • Gather sides of round, pinch together and twist.
    • Place pinched side down on parchment paper and place in steamer.
    • Repeat until done.
    • Cover with a damp cloth and let rise for 1 hour.
    • Steam Siopao for 20 minutes.
    • You can freeze cooked Siopao, simply re-steam for 10 minutes.

Read more: http://www.pinoyrecipe.net/siopao-recipe-siopao-asado-and-siopao-bola-bola/#ixzz2LczpxH1E

Arnold “Notnot” Gamboa’s Chicken Pastel

Philippines

Chicken Pastel by Arnold Gamboa

This chicken pastel recipe is from my Facebook friend, Arnold Gamboa.  Yes folks, it is the Arnold Gamboa of the Apat na Sikat.

By his own admission,  apparently his recipe is so easy that he was almost embarrassed to post it, but it is just too  good not to share.  So here it is…..

Arnold “Notnot” Gamboa’s Chicken Pastel

Ingredients:

  • 1 kilo  chicken fillet, cut to bite-size pieces
  • 1 tetra pack all purpose cream or Campbell Mushroom soup (or 1 medium size double cream)
  • 5 cloves garlic, crushed
  • 5 onion finely chopped
  • 2 tbsp sugar
  • 1 cup straw and champignon mushroom (or use baby mushroom) sliced
  • 10 pack baby corn, cut in half lengthwise
  • 2 medium carrots peeled and sliced
  • 1 bell pepper, julliene
  • 1 cup water chestnut, sliced
  • 1 cup mange tout (chicharo)
  • Salt & pepper to taste
  • 1 red bell pepper for garnish

 

Preparation:

  • Arnold admits to not using  Maggi or Knorr cubes in his cooking  because they are artificial.  Instead he saute 5 cloves of garlic and 5 onions, he adds the chicken and stir-fry until golden.  He adds the sugar.
  • He then  just dump a lot of straw and champignon mushrooms, baby corn, carrots, bell pepper sliced “julienne” style, water chestnuts and chicharo into the wok.
  • Then add the cream and turn down the heat and  let all the ingredients “get married and make love” so that they will absorb the flavor. Slow cooking po para absorb lahat ang flavor.
  • Add salt and pepper according to taste.
  • Then as a “finishing touch”, i chopped a few red bell pepper into tiny cubes and sprinkled it on top