Holy cow is right with these corned beef-filled siopaos! Here's the scoop...
For me, Joann's Bakery in Yigo, Guam, has the best siopao on island -- so glad I live up the street! When I was home in 2015, I was excited to share with the owner that I put Spam in the siopao dough and it was delish. Ha, he told me, "Try corned beef." OMG, he was on point. And you know how much islanders love Spam and corned beef in the can -- well, this is going to be your new favorite too! Seriously.
The corned beef goes marvelously well against the slightly sweet backdrop of the siopao dough -- it's out-of-this-world yummers. It is possibly better than the tangy flave of kelaguen against the sweet dough.
I used the white can of corned beef -- Armour or Hormel -- threw the can out already. Anyways, it's not the very oily kind. Sautee about a half cup of diced onions, add the canned corned beef to brown, cool overnight in fridge. You'll have to soften the corned beef quite a bit when it's cold -- use a spoon or fork to "fluff" it up real good.
In hindsight, I wish I had thought to drain and add some of my fina'denne'-soaked onions to the cooked corned beef -- that would have been incredible.
On the down side, one can -- the size you have to open with the attached key -- only makes NINE siopaos. Sadness! I thought I was done making siopao till next winter, but since I only have seven corned beef flavors left -- I might make some again later this year. Yup, it is that good!
For the PBJ, I mixed Jiff peanut butter with grape jelly -- adding more jelly than normal for a PBJ sandwich. The jelly helps lighten the thickness of the peanut butter -- necessary with a richer dough compared to sandwich bread. I also kept the jelly a little chunky.
I tend to stuff my dough very full, even with PBJ. Thus, because the PBJ is heavy and dense, when these siopao steam, they flatten and expand quite a bit -- so be sure there is enough room in your steamer.
I've written plenty about siopao over the last few weeks -- so much to share. In case you missed it, here's a link to the chicken kelaguen post, and a link to the Spam siopao post.
I'm forcing myself to take a break from making freezer food -- I can barely fit anything else in, never mind a major production like -- apple turnovers! My "fast food" in the freezer mania is because life is more than crazy when my kids' softball and soccer season roll around, not to mention adding middle school softball to the mix.
The siopao dough recipe is in the video below. The list of ingredients only show up if viewed on something larger than a phone -- a YouTube bug. When you are on YouTube, it's also in the "Show More" tab under the video. If you have my book, A Taste of Guam, it's there too.
Till laters!
:-)
paulaq
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