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Siopao 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. 

Asado siopao 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.  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.

Estimated cooking time: 3 hours and 30 minutes

• 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

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Makes 4 to 6 servings
Preparation time: 10 mins + overnight marinating
Cooking time: 15-20 mins

• 1 kilo beef sirloin, thinly sliced cut
  
• 1 1/2 Tablespoon + 1/2 teaspoon salt
  
• 7 Tablespoon white sugar
  
• 1 teaspoon minced garlic
  
• 1 tsp. ground black pepper
  
• 2 1/2 tablespoon soy sauce
  
• 3 1/2 tablespoon vinegar
• 1/2 cup oil
  

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Kaldereta Kambing is one of the meat dishes every Filipino has come to love. It is a favorite pulutan and is a requisite during fiestas. You can always find it in the menus of authentic Filipino restaurant or even in “turo-turo” type restaurant.

Estimated preparation and cooking time: 1 hour and 30 minutes

• 1 kg Goat meat
  
• 1 can button mushroom, cut into halves
  
• 2 medium size onion, chopped
  
• 1/2 head garlic, chopped
  
• 1 can liver spread
  
• 1 cup tomato sauce
  
• 1 pkt. kaldereta mix
  
• 5-8 peppercorns, crushed
  
• 2 medium size green/red bell pepper, cut into 1” square
  
• 2 medium size potato, quartered
  
• 1 medium size carrots, cut same size as potato
  
• 1/4 c. soy sauce
  
• 1/4 c. vinegar
  
• 3 siling labuyo
  
• 3 bay leaf
  
• salt
  
• pepper

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Beef Bulalo Recipe is one such favorite soup and the hotter it is the better. It is best complemented by the marrow that is tapped out of the bone. This delightful Beef soup is a specialty of the cattle-raising region in the province of Batangas.

Serves 6
Preparation time: 10 mins
Cooking time: 2½ hours

• 2 kg beef bone marrow, have your butcher chop it into small pieces
• 1 kg boneless beef shank or stewing beef
• 1 onion, peeled and sliced
• 3 liters water
• 2-3 medium potatoes, peeled and quartered
• 2-3 saba (plantain) bananas, each cut into two pieces
• 1 whole medium cabbage, quartered
• 3-4 tablespoons fish sauce (patis)
• Salt and pepper to taste

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