Page 105 - Slide 1

Fill half of the bamboo steamer with water. Bring to a boil.

Put the siopao dough in a bamboo steamer. Touch only the baking
paper and not the siopao dough.

Steam for 20-25 minutes with a cheese cloth on top of each layer to

avoid water drippings.
You may use a stainless
steamer if a bamboo steamer is
To make the filling: not available. But a bamboo

steamer is best to use for siopao.
6 c pork or chicken adobo shredded

2 c singkamas, minced
2 c potatoes, minced
½ c sugar To avoid wrinkles on

1 seasoning siopao, don't open the
steamer while cooking
1 cup onion, and until cooled.

2 cloves garlic, minced
¼ c oil
1 tbsp pepper

1 tbsp worcesterstire sauce
3 tbsp cornstarch diluted in ⅓ c water

6 eggs cut lengthwise into 3 portions

Sauté onion and garlic in oil. Add adobo flakes, singkamas, potatoes,

worcestershire sauce, sugar and seasoning.

Blend well and add cornstarch mixture.

*Let it cool before filling the siopao dough.*

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