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
Fried spring rolls are always a hit. There is something amazing about biting into a spring roll that’s been freshly fried: crispy and crunchy on the outside with a moist, flavourful filling. Filipino spring rolls are called lumpia, and this particular recipe is called lumpiang shanghai. There are many ways to make the filling, and everyone has their favourite filling recipe. The traditional version has just onion, ground pork and seasoning – but feel free to add whatever you like. This is my favourite filling, and it always gets rave reviews.
So, I’ve decided to make videos for things that are especially difficult to explain in words. And here’s the first video!
This is one of my favourite Filipino side dishes; it’s our version of a salad roll. Crisp lettuce, stir-fried vegetables and tender meat are wrapped up in a fresh crepe, and then a salty-sweet sauce is drizzled on top. Top it all off with some chopped, roasted peanuts and you have a delightful snack or appetizer. This is my favourite filling, but you can use just about any combination of vegetables and meat!
Filipino empanadas are somewhat nostalgic for me. I remember picking them up from a fast food restaurant in a double paper bag that quickly grew translucent with oil. Then, I learned how to make them from my mother and father, but we prefer to bake the empanadas with an egg wash rather than deep-fry them. They are less greasy, and we make the leap to thinking they might actually be healthy. Regardless, they are delicious with a flaky, tasty pastry and a meaty filling. Continue reading