Monday, November 21, 2011

Green Pao

Still in the month of Moringa, I am sharing my malunggay pao recipe ...


1 tblspn Yeast
3 tblspn AP Flour
3 tblspn Sugar
1 c  Water

2 c  AP Flour
1/2 tspn Salt
1/2  tblspn Malunggay Powder
  or 2 tblspn Paste
1 tsbpn  Vinegar

Combine starter ingredients, cover with loose towel and let it ferment for 10-15 mins. In a separate bowl, combine AP flour, salt and vinegar. Add the starter. Combine, mix and knead. (press in the middle, if it springs back the dough is ready)


250g Pork Tenderloin
1/2 c Honey
1/4 tspn Five Spice
1 clove Garlic, crushed
1/2 inch Ginger,grated
1 tblspn Sesame Oil
1 1/2 tspn Dark Soy
1 1/2 tspn Hoisin Sauce
To taste Salt and Pepper

Combine all ingredients and marinate overnight. In a small pot, add a little water and simmer until pork is tender and sauce is reduced. Shred meat and set aside.

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Cut into 200g per piece, flatten the dough into a circle and place about 1 tablespoon of filling into the center, Bring the edges together and twist to seal the filling. Place each filled dough onto waxed paper and proof until size is doubled.

Steam for about 15 to 20 mins.

Food Notes :
1. To make malunggay paste, combine water and leaves and puree in blender or food processor.