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Siopao Recipe is a favorite Filipino snack, consisting of a meat filling inside a steamed rice-flour bun, a larger version of Chinese dumplings. It is usually sold as part of dim sum by Chinese-style restaurants.





Siopao Asado is filled with diced pork or beef cooked in soy sauce (with salt and sugar added to taste); its taste and texture a bit like adobo. Indeed, a good use for leftover adobo is siopao filling.

Siopao Bola-bola is a local term for Chinese-style filling; chopped pork and Chinese sausage baked with egg and flour to a consistency akin to meatloaf.

siopao recipe

Siopao Ingredients:

  • 6 cups flour
  • 1 package active dry yeast
  • 1 lb cubed pork loin or chicken thighs
  • 1 cup white sugar
  • 2 teaspoons cooking oil
  • 1 cup lukewarm water
  • 1/2 cup boiling water
  • 6 hard-boiled eggs
  • 2 green onions
  • 4 teaspoons light soy sauce
  • 4 teaspoons brown sugar
  • 4 teaspoons oyster sauce
  • 1 teaspoon cornstarch, dissolved in 2 t. water
  • 2 cloves garlic
  • 3 teaspoons salt
  • 6 teaspoons baking powder

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How to cook Chicken Mami Noodles Soup

Chicken Mami Noodle Soup Recipe is a popular comfort food in the Philippines; it is made of egg noodles, chicken broth, pieces of sliced chicken, cabbage, fried garlic and green onions. The preparation of the broth is the key to this dish all you need is a lot of chicken bones and you should use a freshly made egg noodles instead of the preserved or dried ones, you can buy this on wet markets.

The history of Chicken Mami soup according to legend is from a Chinese entrepreneur named Ma Mon Luk who introduced and popularized this dish.  The name Mami was a combination of his first name “Ma” and “Mie” for noodles. He started selling this on the streets of Manila and eventually he opened his own restaurant.

Chicken Mami Noodle Soup goes well with a side order of Siopao asado.

chicken mami noodles soup recipe

Chicken Mami Ingredients:

  • 2 small chicken breasts
  • 2 litres chicken and vegetable stock
  • 1 small cabbage
  • 3 medium carrots
  • 1 large stalk celery
  • 1 large onion
  • 250 g Miki noodles
  • 3 pcs. cloves
  • 2 laurel leaves (bay leaf)
  • 1 tbsp. oregano
  • salt to taste

Toppings and condiments:

  • 3 hard-boiled eggs, sliced into 6 sections each
  • 3 heads crushed fried garlic (approx)
  • 2 stalks spring onion, thinly sliced or chopped
  • calamansi slices
  • ground black pepper
  • fish sauce

Chicken Mami Cooking Instructions:

Note: Cooking will be a bit faster if you have chicken or vegetable stock but it is not necessary. Even it is available, the chicken breasts would still have to be parboiled and if it is not, then the water used to boil the chicken can be used as stock.

  • Chop one carrot and a quarter of the cabbage.
  • Julienne the rest of the carrots and thinly slice the cabbage.
  • In a pot, cover chicken in stock or plain water.
  • Season with half a teaspoon of salt, whole peppercorns, 3 cloves, laurel and oregano.
  • Add chopped carrots and cabbage. Let it boil till chicken is tender.
  • Take out chicken so as not to overcook.
  • Debone and return bones to the stock.
  • Keep it on a low simmer till serving time.
  • In a separate pot, boil around a litre of water.
  • Drop the fresh noodles and let it come to a rolling boil.
  • Take out the noodles as soon as tender but still with some resistance or al dente.
  • Wash the noodles in cold or tap water. Drain.
  • In the same pot used to cook the noodles, pour in one or two servings worth of the chicken and vegetable broth, half a cup of the julienned carrots and thinly sliced cabbage.
  • Boil for 2-3 minutes then add the noodles and pieces of chicken.
  • Pour into bowls as soon as it boils.
  • Garnish with the toppings and season with the condiments as desired.

chicken mami noodles soup recipe

Learn how to cook Bihon Guisado

Pancit Bihon Guisado Recipe is a popular Filipino noodle dish, brought and introduced by the Chinese, just like Pancit Canton,  Siomai, and Siopao and has been a favorite by Filipinos.

Pancit Bihon Guisado is always served during get together parties or special occasions like Fiestas, especially on birthdays and New Year because of the popular stories and belief, that this dish should be served to live a long life and have a good health.

Bihon Guisado tastes delicious and it can be a complete meal because of its ingredients, vegetables, pork, and shrimp and of course the Bihon noodles which is made from rice.

Cooking Pancit Bihon is very quick and easy just give a try!

pancit bihon guisado

Pancit Bihon Guisado Ingredients:

  • 1 pack (8 oz.) pancit bihon noodles
  • 1 cooked chicken breast, shredded
  • 2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
  • 1/4 cabbage, sliced into strips
  • 1 onion, pealed and sliced
  • 3 cloves of garlic, crushed and minced
  • 1/3 cup scallions, cut into pieces
  • 1 carrot, sliced into strips
  • 2 tablespoons of cooking oil
  • 3/4 cup diced celery
  • 3 tablespoons soy sauce
  • Salt and pepper to taste
  • 5 pieces of calamansi or 1 lemon, sliced

Pancit Bihon Guisado Cooking Instructions:

  • Soak the pancit bihon noodles to soften for 10 minutes
  • Grease a large pan or wok with oil. Saute garlic and onions.
  • Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
  • Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
  • Salt and pepper to taste.
  • Serve hot with sliced calamansi on the side.

Filipino Recipes Portal Tip:

  • Calamansi or lemon is to be squeezed into the pancit bihon before eating.
  • You can add chicken liver for added flavor

pancit bihon guisado



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