CHICKEN MAMI WITH SIOPAO MAMI: 2 small chicken breasts slices of cooked beef and pcs of shrimps (optional) 2 litres chicken and vegetable stock 1 small cabbage 3 medium carrots 1 large stalk celery 1 large onion 250 g Miki noodles 3 pcs. cloves 2 laurel leaves (bay leaf) 1 tbsp. oregano salt to taste Toppings and condiments: 3 hard-boiled eggs, sliced into 6 sections each 3 heads crushed fried garlic (approx) 2 stalks spring onion, thinly sliced or chopped calamansi slices ground black pepper salt and pepper to taste Mami Cooking Instructions: Cooking will be a bit faster if you have chicken or vegetable stock but it is not necessary. Even it is available, the chicken breasts would still have to be parboiled and if it is not, then the water used to boil the chicken can be used as stock. Chop one carrot and a quarter of the cabbage. Julienne the rest of the carrots and thinly slice the cabbage. In a pot, cover chicken in stock or plain water. Season with half a teaspoon of salt, whole peppercorns, 3 cloves, laurel and oregano. Add chopped carrots and cabbage. Let it boil till chicken is tender. Take out chicken so as not to overcook. Debone and return bones to the stock. Keep it on a low simmer till serving time. In a separate pot, boil around a litre of water. Drop the fresh noodles and let it come to a rolling boil. Take out the noodles as soon as tender but still with some resistance or al dente. Wash the noodles in cold or tap water. Drain. In the same pot used to cook the noodles, pour in one or two servings worth of the chicken and vegetable broth, half a cup of the julienned carrots and thinly sliced cabbage. Boil for 2-3 minutes then add the noodles and pieces of chicken and (cooked beef and shrimp). Pour into bowls as soon as it boils. Garnish with the toppings and season with the condiments as desired. SIOPAO (Steamed Pork Buns) 1/4 cup lukewarm water 1/2 tsp sugar 1 tsp dry yeast 1/2 cup warm milk 1/4 cup sugar 1/4 tsp salt 1 1/2 cups flour plus extra for kneading (2 1/2 cups total) 12 pcs 2 1-2 x 2 1-2 inch square wax paper pork filling 1/2 tsp oil 1/2 Lb. ground pork 2 tbsp chopped onion 1/2 tsp minced garlic 1 tbsp soysauce 1 tbsp sugar 1/2 tbsp oyster sauce 1/8 cup water 1/2 tsp cornstarch dissolve in 1 tbsp water DOUGH In a large bowl, dissolve 1/2 tsp sugar and yeast in lukewarm water. Allow mixture to sit 10 minutes, or until bubbly, without stirring. Combine warm milk with 1/4 cup sugar, stir to dissolve sugar. add to yeast mixture. Combine flour with salt. Stir into liquid yeast mixture. Stir until a firm dough is formed. Turned out on floured surface and knead until smooth, adding extra flour if neccessary (about 10 minutes) Form into a ball. Place in a greased bowl, turn dough over and cover with a towel. Allow to rise until double in volume Punch down dough, knead for 2 minutes and allow to rest for another 2 minutes. Cut into 6 or 12 equal pieces. PORK FILLINGS Add oil to saucepan, brown the ground pork. Add all ingredients, except cornstarch. cook for 5 - 7 minutes, stirring often. Mix cornstarch and water and pour into pan. Cook, stirring until mixture is thick and almost dry. Set aside. filling the dough Roll each piece into a ball, then using a rolling pin, roll and flatten into circle. Place 1 tablespoon filling in center. Pull dough over filling and close top by pleating, pinching and twisting edges together. Place each filled siopao on wax paper. Allow to rise for 45 minutes. Arrange siopao in a steamer and steam for 15 minutes. Remove cover carefully so water will not drop on top of buns.
Posted on: Sat, 25 Jan 2014 15:06:09 +0000
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