Lasang Pinoy, a monthly food blogging event which features Filipino cuisine. The host for this month is Mike of Lafang and he has chosen as the theme: Recycled, Reloaded. For this theme, we will post recipes that have been given a makeover otherwise known as resurrected leftovers.
Adobo is one of the favorite dishes in our house, and it’s easy to make, so we make it often, at least once or twice (sometimes thrice) a month. We often have leftovers as I try to make extra for a second meal. On the last time we made chicken adobo with potatoes, I used more breast pieces than was desired by the family, so I decided to recycle it another way, as siopao.
Siopao is another Chinese recipe adapted by Filipinos. In Chinese restaurants, it is commonly known as sieu bao or baozi and served during dim sum. Basically, it is a steamed bun filled with a savory filling, like barbecued pork. It can also be baked if you don’t have a steamer.
For my recycled adobo version, here is what I did:
Leftover Adobo with potatoes, bones picked out and large pieces shredded
3 Tablespoons cider vinegar
1 Tablespoons sugar
In a saucepan, heat the cider vinegar and add the sugar. Stir until sugar is dissolved, and add the leftover chicken adobo including the potatoes. (I actually liked the potatoes in the filling, it reminded me of empanadas) Mix well and let cook for a few minutes until most of the liquid is reduced and thickened. Set aside to cool while you make the dough.
This recipe is from an old Chinese Cookbook from Sunset House, one of the first cookbooks I ever bought for myself.
1 package active dry yeast
1 cup warm water (about 110 degrees)
1/3 cup sugar
2 Tablespoons salad oil
1 teaspoon salt
About 3 1/4 cups all-purpose flour
In a large bowl, dissolve yeast in water; blend in sugar, oil, and salt. Let stand in a warm place until bubbly (about 15 minutes). Add 3 1/4 cups of flour and mix until dough holds together. Place dough on a lightly floured board and knead until smooth and elastic (about 8-10 minutes). Place in a greased bowl, cover, and let rise in a warm place until doubled in bulk (about 1 hour and 15 minutes).
After it has doubled, turn dough out onto a lightly floured board and knead for 1 minute. Shape into a rectangle. Cut rectangle in half lengthwise, then cut crosswise 6 times to make 12 equal pieces.
Roll each piece into a round about 4 inches in diameter. Place about 1 tablespoons of filling in the center of each round and pull edges of dough up around the filling and twist to seal. Place each bun, sealed side down on a 3-inch square of wax paper. Let buns rise for another 30 minutes then place them in a steamer and let it steam for 12 to 15 minutes.
Makes 12 buns.