So, you may remember that back in 2013, my website was hacked and I lost…everything on the site. (Yes, I should have backed up my content. I know.) This was a project I started while we were living abroad in England, and it seemed too disheartening to start from scratch, so I just didn’t. I let my passion for food blogging lapse.
But my darling husband recently sent me a link to a website that captures versions (aka snapshots) of internet content. Though it’s a bit terrifying that everything on the net is never truly gone, I was also very happy to find a version of my past blog. Thank goodness for www.wayback.com and for husbands that don’t give up on their wives’ passions. Continue reading →
Okay, I’ve been wanting to post this recipe for a couple of months. It’s taken me that long to work up the energy to type up this recipe. It’s not difficult to make, but it does take some time. But believe me, it’s worth it! First of all, you need to make your filling. I use a slow cooker to make tender, juicy Filipino pulled pork. Then, you prepare some pillowy soft and slightly sweet steamed buns. For traditional siopao, you wrap the asado filling in the dough and then steam the dumplings – which is just as delicious. But we’ve opted to steam the buns and then slice them in half, inspired by the famous Momofuku pork belly bun. Then we topped each bun with pulled pork and a generous helping of siopao sauce. We didn’t want to mess with the traditional taste of siopao, so we didn’t add any cucumber crunch or pickled daikon, but you could if you wanted to! So if you’re looking for a small sandwich with all the nostalgic goodness of siopao, give this recipe a try. Continue reading →
I’m a sucker for fresh bread – and steamed bread is no exception! This is a simple recipe for basic steamed white buns, which can be filled with savoury or sweet fillings or used as buns, as I do for our version of siopao. Continue reading →
Have I mentioned how much I love my new slow cooker? Well, it’s amazing. I’ve made soup, stocks, stews and more; it has made my life as a working mum easier, and to be honest, healthier too. This is a particularly healthy recipe, but it is delicious. Filipino pulled pork, a version of asado, is typically shredded and used as a filling for siopao, a meat-stuffed steamed bun. It’s also good with rice and a fried egg or on a regular or steamed bun. It’s best served with siopao sauce. Continue reading →