Ingredients with Measurements:
- 2 cans of tuna flakes (180g each)
- 1/2 cup of chopped onions
- 1/4 cup of chopped carrots
- 1/4 cup of chopped celery
- 1/4 cup of chopped bell pepper
- 1/4 cup of soy sauce
- 1/4 cup of oyster sauce
- 1/4 cup of brown sugar
- 1/4 cup of water
- 1 tablespoon of cornstarch
- 2 tablespoons of vegetable oil
- 2 teaspoons of minced garlic
- 2 teaspoons of grated ginger
- 1 teaspoon of sesame oil
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 12 pieces of siopao dough
Special equipment needed:
- Steamer
Step-by-step instructions:
1. In a pan, heat the vegetable oil over medium heat. Add the garlic and ginger and sauté for 1 minute.
2. Add the onions, carrots, celery, and bell pepper. Sauté for 2-3 minutes or until the vegetables are tender.
3. Add the tuna flakes, soy sauce, oyster sauce, brown sugar, water, cornstarch, sesame oil, black pepper, and salt. Mix well and simmer for 5-7 minutes or until the sauce thickens.
4. Remove from heat and let it cool.
5. Divide the tuna mixture into 12 portions.
6. Flatten each siopao dough and put a portion of the tuna mixture in the center.
7. Gather the edges of the dough and twist to seal.
8. Place the siopao in a steamer and steam for 15-20 minutes or until cooked.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Steamer temperature: High heat
Serving size:
- 12 pieces
Nutritional information:
- Calories: 230 kcal
- Fat: 5g
- Carbohydrates: 35g
- Protein: 10g
Substitutions for ingredients:
- Tuna flakes can be substituted with canned salmon or shredded chicken.
- Brown sugar can be substituted with honey or maple syrup.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add chopped water chestnuts or bamboo shoots for added crunch.
- Use different vegetables such as mushrooms or snow peas.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Make sure to seal the siopao dough tightly to prevent the filling from leaking.
- Let the siopao cool for a few minutes before serving to avoid burning your mouth.
- Leftover siopao can be stored in the refrigerator for up to 3 days.
Storage instructions:
- Store leftover siopao in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the siopao for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the siopao on a bamboo steamer for an authentic touch.
- Garnish with chopped scallions or sesame seeds.
Pairings:
- Serve with a side of steamed rice or noodles.
Suggested side dishes:
- Stir-fried vegetables
- Egg drop soup
- Fried rice
Troubleshooting advice:
- If the siopao dough is too sticky, dust with flour before flattening.
- If the filling is too dry, add a little more water or soy sauce.
- If the filling is too wet, add a little more cornstarch.
Food safety advice:
- Make sure to cook the siopao thoroughly to avoid foodborne illness.
- Store leftover siopao in the refrigerator and consume within 3 days.
Food history:
- Siopao is a popular Filipino snack that originated from China. It is a steamed bun filled with meat or vegetables.
Flavor profiles:
- The tuna siopao has a savory and slightly sweet flavor with a hint of sesame oil.
Serving suggestions:
- Serve the tuna siopao as a snack or appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Filipino