Purefoods Ready to Eat Viands has 9 different variants and I decided to start with something easy … Pork Humba. For those who are unfamiliar with Pork Humba, it is a sweet and savory dish. This (in my opinion) makes it a perfect filling for siopao, as it will be reminiscent of Pork Asado.
Siopao (sometimes called steamed dumplings) is best known as a Chinese snack, often served with noodle soup.
It’s as easy as 1-2-3
Purefoods Ready to Eat Viands: Pork Humba
Purefoods Ready to Eat Viands are truly easy to serve. it only takes less than 10 minutes to feed our family.
Take your selected Purefoods Ready to Eat viand from the freezer.
Thaw it out in the chiller or drainboard.
Open the package and pour its contents into a pan and heat for 8 to 10 minutes.
It’s that easy! Usually served with hot rice. 🙂
This was the recipe provided by HomefoodiePH and Purefoods for Humba Pao:
Ingredients:
1 pack Purefoods Ready to Eat
6 pieces store-bought cua pao, reheated to package instructions
6 tbsp. chopped peanuts
3 tbsp. coriander (wansoy) leaves
Instructions:
Slice humba into 1/4 inch thick slices. Reheat in a pan with the sauce.
Assemble by placing a few slices of humba in the pao and drizzling with humba sauce. Serve with peanuts and coriander.
That recipe makes 6 servings.
What I ended up doing
I didn’t have any cua pao and I didn’t want to have to go to the grocery just to buy some. But I did have the ingredients to make siopao buns, so that is what I did. This is the recipe that I used.
This is the recipe for making just the buns without the filling. You can fill the buns with any kind of food really. It could be savory, or sweet, or both!
Prep Time1 hourhr32 minutesmins
Cook Time25 minutesmins
Course: Side Dish
Cuisine: Chinese
Keyword: bread, bun, siopao
Servings: 12
Author: Penny Angeles-Tan
Equipment
mixing bowl
measuring spoons and cup
Rolling Pin
rolling mat or board
steamer
Ingredients
1cupwarm water
2tspdry instant yeast
2tbspsugar
1/2tspsalt
4cupsall-purpose flour
2tspbaking powder
1/2cupssugar
2tbspoiluse a neutral oil
1kalamansi (juice only)
a little more flour for dusting when kneading
Instructions
Prepping
Combine the water, yeast, 2 tbsp. sugar, and salt and mix. Make sure that the milk is not too hot or the yeast will die. Let it sit for about 10 minutes. You will know the yeast is alive and ready if it bubbles up.
In a mixing bowl combine the flour, baking powder, remaining sugar, oil, and kalamansi.
Pour the yeast mixture into the flour mixture and mix until fully blended. Knead until it turns into a dough that is smooth and not sticky.
Cover the bowl with a clean cloth and set it aside for 1 hour or until it doubles in size.
Assembling the pao
After an hour, take the dough out of the bowl and put it on your rolling mat or board and knead it a little more then roll it into a log and divide it into 12 equal (or as equal as you can make them) parts, and set them aside on a tray or mat without touching each other. You can roll them into balls for easier handling later. Cover with a cloth until you need them and let them rest for 30 minutes. The dough will rise even more.
Take one part and knead it and make a ball. Dust it with flour and flatten it with your palm then roll it into a flat disk (circle) making sure the center is thicker than the sides as the middle will hold the filling.
Place 1 to 2 spoons of the filling in the middle of the disk and then gently lift the edges to the middle in folds and then pinch and twist.
Take a small piece of baking paper (or waxed paper) and put the bun on it. This will prevent the filling from leaking out. Place the assembled bun on a plate or tray until you will cook it.
Repeat from step 2 of "assembling the pao" for the remaining dough balls.
It's time to steam
Place your steamer on the stove. Make sure there is water underneath or it won't steam. 🙂 Turn it on and wait a few minutes before putting the buns in
In the steaming tray place enough buns without touching. Keep in mind that the buns will still expand. It is likely that not all the buns will fit in one layer so you will need to either put another layer or just cook a second or third batch. Steam your buns for 20 minutes then turn off the stove and let the buns sit in the steamer for another 5 minutes before removing them.
Notes
Notes
You can fill these buns with anything you want. Keep in mind, it is really just bread. 🙂
If you are cooking more than one layer of the buns, keep in mind that they will not cook the same because one layer will be hotter than the other. In my experience, the buns at the bottom "blossom" better than the ones on the upper layers.
This recipe is based on research from 2 or 3 recipe sites and I adjusted based on my available ingredients and the amount of effort I was willing to put into it. 😀 This is loosely based on the pita recipe I followed last time but instead of grilling the bread, I steamed it.
This is the first time that I made this so while I got it to cook and taste the way it should, I couldn’t get the right technique to pinch it closed consistently, hehe. The next time I make this I will most likely fold the buns into cua pao instead of siopao. 😀
How does the Pork Humba taste?
The Pork Humba ready to eat viand tasted just like pork humba should … savory and sweet at the same time. The meat was just the right level of softness and was anything but tough or dry.
I will confess that instead of thawing it in the chiller or drainboard, I decided to put it in the pot frozen and thaw it gently on the stove in low heat.
I also decided to cut it up with scissors in the pot, instead of cutting it on the board with a knife. This was because I didn’t want to waste any of the sauce.
I didn’t get to use all the humba when I made the paos so what was left I set aside I intend to eat tomorrow for lunch. 🙂
Feedback from the fam
Purefoods Ready to Eat Viands: Pork Humba
They loved it! They loved the flavor of the humba and the combination with the siopao bun (phew!) Now I have one more new recipe to add to my repertoire. Thanks for the assist, Purefoods! And thank you, HomefoodiePH for the recipe suggestion. <3
Bibingkang malagkit or kumot as my dad used to call it is a rice cake snack that my dad used to love. We would buy a small tray of 8 squares every week. My dad called it kumot because of the layer if coco-caramel on top.
Is it also called biko?
Bibingkang malagkit is also called Biko. The only difference that I can see is that Biko is brown and is often topped with latik instead of coco-caramel sauce. To achieve that brown color, replace the white sugar with brown sugar.
The search is over
one serving size served here as a dessert with a cup of coffee on the side
Our favorite kakanin seller has not been around since the quarantine and when I ordered from someone on Facebook who makes bibingkang malagkit Facebook I was very disappointed at what I received … it was 10×10, as promised but the rice part was barely a centimeter high and the coco-caramel topping was about as thick. It was so thin that the only way to enjoy it was to roll a slice into a log and THEN eating it. It was a waste of money. Therefore, I decided to try making it myself.
I looked at several recipes online and chose the one I thought I could work with and yet I still made changes because I wanted it to look just like the one dad liked.
It took quite some time to make and requires a lot of patience but if you keep at it, you will be quite happy with the end result.
Time to cook!
Below is my version of the bibingkang malagkit. I was surprised that it turned out pretty well … exactly the same as the one dad and I used to buy. Yey! Today I had it for dessert with my breakfast.
FYI, I love using a wok for most of my cooking so for this recipe I still used two woks … a big one for the kakanin and a small one for the sauce topping.
rice cake made of glutinous rice, sugar, salt, and coconut milk
Course: Breakfast, Dessert, Snack
Cuisine: Filipino
Keyword: bibingka, biko, filipino, rice cake
Servings: 24
Author: Penny Angeles-Tan
Equipment
big wok
small wok
baking dish
oven
Ingredients
1tbsp.butterfor coating the baking dish
Kakanin
4cupsmalagkit ricealso known as glutinous rice
1,000ml.gatacoconut milk
1.5cupswater
1.5cupssugarwhite or brown
1/4tspfine sea salt
Topping
200ml.gatacoconut milk
1cupdark brown sugar
Instructions
Prepping the baking dish
Take some butter and lightly coat the inside of the baking dish at the bottom and the sides and set aside.
Preparing the kakanin
Place the rice in a bowl then wash and drain it. Place enough water to cover and soak for a few hours ... one hour at the very least, overnight at most. Note, that the longer you soak it, the better the rice will cook later.
When you are ready to cook, drain the rice and set aside.
Place the coconut milk and water in a saucepot, set the heat to medium and simmer.
Add the drained rice and stir often to be sure the rice does not burn along the sides of the pot. Continue to cook over medium heat and mixing until the rice has soaked up most of the liquid. Using a large wok makes it easier to mix.
Reduce the heat and add the white sugar and salt to the rice mixture and mix. Make sure the sugar and salt are completely mixed into the rice. You will notice that the rice where the sugar gets mixed in becomes shinier so keep mixing gently. This will take around 10 to 15 minutes, more or less.
Taste the rice every now and then to make sure it is cooked all the way through. You know you are done when the rice mixture is sticky and clumps but separates from the pot easily.
Preparing the coco-caramel sauce topping
Place the remaining 200 ml. coconut milk and the dark brown sugar in a saucepan.
Turn on the stove and mix until completely mixed and the sugar is dissolved.
Turn off the stove and allow to cool for 2 to 5 minutes.
Putting the dish together
Transfer the rice mixture into the buttered baking dish and spread it until it is flat and evenly spread.
Pour the sauce over the rice mixture and make sure it covers the rice mixture completely.
Time to bake
Heat your oven to 350F. Some say to preheat before you start cooking but, personally, I usually wait until I am actually going to bake because I cannot predict how long the preparation would take and it would be a waste of gas (or electricity).
Once it has reached 350F place the prepared tray in the oven and bake for 1 hour. The sauce topping will bubble and thicken.
I do most of the cooking at home and my most requested dish for everyday cooking is chicken and pork adobo. Here is my recipe. Warning, it is probably more work than most people want to put in but I promise you, the end result is super delish!
I actually combined 3 or 4 adobo recipes I found in our cookbooks here to come up with this version.
A simple traditional Filipino dish that can be cooked in hundreds of ways ... each region (and possibly household) have their own way of making it.
Course: Main Course
Cuisine: Filipino
Keyword: adobo, chicken, comfort food, pork
Calories: 165kcal
Author: Penny Angeles-Tan
Equipment
measuring cup
chopping board
2 pots
tongs or a slotted spoon
cooking spoon
large non-stick pan
Ingredients
1kgporkcubed
1kgchickencut up
coarse sea saltwe use salt from Alaminos, Pangasinan
waterto cover
1headgarlic
black peppercoarsely ground
bay leaves (laurel)
3/4cupregular vinegar
1/4cuprice wine vinegar
1cuplight soy sauce
4 cupswater
Instructions
Preparation
Wash the pork and chicken separately, then place them in the pot. I recommend the pork below and the chicken on top.
Take a small fistful of salt (around 2 tbsps.) and sprinkle it on the meat then pour in enough water to cover.
Boil for 20 to 30 minutes. Make sure your pot is deep enough that it won't overflow. This will accomplish two things: a) it will soften the meat and b) it will remove that funky smell meat sometimes gets
Get a fat skimmer and skim off all the gunk (fat, etc.) that will float on the water. This usually looks like light brown bubbles or soap suds. DON'T MIX THE CONTENTS OF THE POT! That will just make the gunk mix back in and we are trying to remove it. Note: You don't have to wait until the 20 to 30 minutes are up to do this. I usually check every 5 minutes and remove what I can. This way, more gunk is removed.
Turn off the stove.
Cooking Phase 1
Take another pot put in the cracked garlic.
Using tongs or a slotted spoon lift out all the pieces of meat and put them in the pot containing the garlic.
Throw in the pepper and bay leaves.
Pour in the vinegar, rice wine vinegar, light soy sauce, and water. DO NOT MIX!
Turn on the stove and boil the pot for 30 minutes or until your nose tells you that the dish is cooked. This usually means it does not smell so "vinegary". You can cover the pot but make sure not to close the lid completely or place a wooden spoon across so that it won't overflow. At this point you will also notice that there is less water.
Taste and add salt or spices as you feel is needed.
Turn off the stove and let the adobo "sit". I like to just keep it in the pot covered properly to keep the household pests from getting to it first. But if you prefer, you can put it in the ref once it is cool. For the flavor to really seep in it is best to let it sit for 24 hours.
Cooking Phase 2
Take a large frying pan, preferably non-stick so you don't need oil. But if you have a regular one that is ok, too.
If using a regular frying pan, heat the pan then add oil. Once the oil is hot add the meat pieces and brown the meat. If using a non-stick pan, put the meat pieces in even if the pan is not yet hot. Turn on the stove to brown the meat.
Be careful when turning the meat to fry the other side. Since we pre-cooked the meat, it should be super soft and will likely shred ... unless your objective is adobo flakes, in which case, have at it! 🙂
Once all the meat is browned pour what sauce you have remaining over the meat to heat up.
Place in a bowl or serving platter and feed to your family.
Notes
I honestly do not know how many servings this recipe makes but it is a lot!
If you like this recipe and will replicate it, take a pic and share it on Facebook or Instagram and don’t forget to tag me and use the hashtag #slvrdlphnrecipes
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The Pork Humba ready to eat viand tasted just like pork humba should … savory and sweet at the same time. The meat was just the right level of softness and was anything but tough or dry.
Make the holidays sweeter with a delicious Christmas ice cream cake from Baskin-Robbins, the world’s most loved ice cream brand.
“Each and every one of our loyal Citi cardholders deserves a sweet treat. This is actually just one way of showing how thankful we are for their loyalty,” explained David Stoughton, Citi Philippines Head of Credit Payments Products. “It’s a great way to end a lovely meal – tempting dessert with compliments from Citi Cards.”
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