Alyssa and I, homemade fish balls, okra, tofu and meat, Steve with Camilla, the hotpot spread
Foodie Friday! – a hotpot dinner party!
Normally I would post a foodie entry from a restaurant/eatery I have visited but the star of this Foodie Friday’s blog entry is a delicious dinner party at the Wong residence.
A few months ago I went to a friend’s house for a catch up and he wowed us all with his hotpot spread! It was the perfect dinner party – good company, good conversation, a comfortable setting and amazing food! There was an abundance of seafood and meat and I even ate heaps of okra (I never used to like okra)! The home made fish balls were a highlight!! Thank you Mr Wong! 🙂
What is your favourite dish to serve at a dinner party with friends?
Hi everyone! How is your Saturday going? Only 31 days left until Christmas!
Thought I’d post a foodie entry since I haven’t done so in what seems like a while. It has been 3 weeks since I have eaten somewhere outside of home and that is a long time for those of you that know me! Hubby and I love dining out but lately we’ve been eating at home every day with our parents kindly bringing over dinner – yum!
Feeling better and more mobile each week, I decided to get back into our kitchen to try and cook a delicious Filipino snack Siopao Asado! I can’t even remember the first time I had siopao. It is such a tasty snack!
The filling turned out very tasty just a little salty and the dough could have been a lot more moist. Overall I was pretty happy with my rushed bun attempt! (I had to prep and cook everything in between baby’s feeds!). Oh well! I will try it again soon! Might even try the Chinese BBQ pork bun version,Char Siu Bao.
Hope you are having a great weekend!
Recipe for the Asado Filling
- 3 tbsp cooking oil
- 2 tbsp finely chopped garlic
- 1 large finely chopped onion
- 800g pork, chopped into small pieces
- 3 tbsp soy sauce
- 4 tbsp sugar
- 3 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 2 tbsp cornstarch, diluted in 1/4 cup water
- Cook the Asado filling by heating the oil in a pan
- Saute the garlic and onions
- Add the pork and cook until the pork turns a light brown colour
- Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix well. Simmer for 40 minutes, occasionally stirring.
- Mix in the diluted cornstarch until the texture of the sauce becomes thick then set aside to cool. Filling mixture must be cool before you assemble the buns.
Follow ingredients and method on packet mixture! 🙂
To make the dough for the buns I used a packet mixture readily available from your local Asian grocery store. It is so easy to make as you just need to add milk and sugar to the packet mix! Then set the dough aside to rest for 30mins.
I turned to trusty old YouTube for instructions on how to put together my asado filling and dough. A big thank you to Panlasang Pinoy for your YouTube video. I was able to get my buns looking quite nice thanks to your instructions 🙂
Once you have completed your buns, place a square piece of baking paper underneath them before placing them in the steamer so that they don’t stick. Then steam your buns for about 15mins. Serve hot!
Hope you enjoy this recipe!