This is one of the ways we make our version of char siu bao filling.
1 1/2 cups chopped meat from Char Siu, prepared specifically for this dish, or leftovers
3 tablespoons minced garlic
1/2 cup finely chopped onions
3 tablespoons soy sauce
2 tablespoons oyster sauce
1/2 teaspoon freshly ground black pepper
3 tablespoons light brown sugar
1/2 cup water
1 tablespoon cornstarch
Combine everything in a small saucepan and cook over medium heat, stirring frequently, until thickened and cornstarch is fully cooked. Adjust seasonings and serve on top of rice, or allow to cool and use for stuffing char siu bao (Filipino siopao).
Tigerfish, you must be talking about sinigang! Yum! Can’t remember if I’ve featured that here or not…. but now that you mention it, I’ll make sure I write about it soon. Can you find green tamarind where you are?
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Stef, I suddenly remember that vegetable used in the sourish soup…it’s kang kong (I don’t know if you all call it kang kong too?) The proper name seems to be water spinach (leafy greens with hollow stems?)
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Very similar, Tigerfish, to some extent. We have our Chinese-influenced dishes and our Spanish-influenced dishes, but of course we also have “our very own”. And then we’ve got tons of food from other cultures that we’ve “Filipinized”. I’ll post about our Filipino spaghetti sauce sometime.
Thanks, MeltingWok!
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Yummi this looks good. I want to make some steamed pork buns! :) I just had some for dim sum.
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Stef, very mouth watering :) You gotta try adding some chinese 5-spice to this dish, very tasty..ooh, great idea !! I have to make this one of these days, thx :)
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Because of your blog, I’m learning so much about Filipino cuisine! It’s really so similar to Chinese food, huh ? Char Siu Bao is siopao…also that meesua and misua….
So how did you eat this char siu ? OVer rice, as baos or both :p
(p.s my only impression of filipino food is a sourish soup of long bean, egg-plant,and other vegetables…what is this called? and what other veg. are used typically?)
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