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
There’s something very comforting about freshly baked bread, and this recipe is one of my all time favourites. Based on a Filipino recipe for savoury snack buns (ensaymada), this roll is pillowy soft and buttery with the sharpness of garlic. This is probably the closest you’ll get to melt-in-the-mouth bread.
What better way to resurrect my blog than to start with a recipe for the newest craze in sweets to hit Canada, Papparoti! But unless you are fortunate enough to live in Vancouver (www.papparoti.ca), you’re faced with an expensive trip to the West Coast or … kitchen experiments. With two kids under two, I opted for the latter option. So, after a challenge from my husband and inspiration from his co-workers, this is my recipe for Papparoti. This is a long recipe with many steps, but it is well worth the effort. These treats evoke the buttery texture of croissants and the dense richness of sweet rolls with the sweet crunch of a coffee-caramel topping – the perfect snack to pair with a hot drink!