Pandesal Asado

Yield: 10 pcs

For the Asado Filling

 1 tablespoon canola oil

 1 small onion, peeled and chopped
 2 cloves garlic, peeled and minced
 1 pound pork butt or shoulder, cut into large chunks
 2 1/4 cups water
 1/2 cup soy sauce
 2 tablespoons oyster sauce
 3 tablespoons sugar
 2 star anise
 1 tablespoon cornstarch
For the Siopao Dough

 260 ml warm milk (40-60 C)

 2 teaspoons dry instant yeast
 2 tablespoons sugar
 1/2 teaspoon salt
 500 grams all-purpose flour
 2 teaspoons baking powder
 100 grams sugar
 2 tablespoons vegetable oil
 Bread crumbs

Instructions
For the Siopao Filling

 In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
 Add pork and cook, turning as needed, until lightly browned.
 Add 2 cups of the water, soy sauce, oyster sauce, sugar, and star anise. Stir until well-
dispersed. Bring to a boil, skimming scum that may float on top.
 Lower heat, cover, and continue to cook for about 1 hour or until meat is fork tender. You will
have about 1 1/2 cups of liquid left in the pot. With a slotted spoon, remove pork from pot and
let cool to touch. Using two forks, shred meat.
 Remove about 1 cup of the braising liquid and set aside. Return shredded meat to pot and
bring to a boil.
 In a bowl, combine cornstarch and the remaining 1/4 cup water. Stir until smooth and
cornstarch is dissolved. Add half of the cornstarch slurry to the pot of meat and stir to
distribute. Continue to cook for about 1 to 2 minutes or until thickened. Remove from pan and
allow to cool.
 In a saucepan over medium heat, combine the reserved 1 cup braising liquid and the
remaining half of the cornstarch slurry. Bring to a boil, stirring regularly, for about 2 to 3
minutes or until thickened. This well be the siopao sauce.
For the Siopao Dough

 In a bowl, combine milk, yeast, the 2 tablespoons sugar and salt. Stir well until dissolved. Let
stand for about 5 to 10 minutes or until mixture is foamy.
  In a large bowl, combine flour, the 100 grams sugar, baking powder, and vegetable oil, Mix
well. Add a few drops of lime juice into the flour mixture (to make the buns whiter).
 Add yeast mixture to the flour mixture. Mix together until it forms a dough. Continue to mix
and knead until the dough is smooth and no longer sticky.
 Cover with a plastic film and allow to rise in a warm place for about 2 hours or until double in
size.
 Remove the dough from the bowl, place on a clean work surface, and form into a long log.
 With a knife, cut the dough into 10 equal size pieces and then form each piece into smaller
balls. Cover the dough with a damp cloth and allow to rise for about 30 minutes.

Carrot cake

Ingredients
 1 ¼ cup & 1 Tbsp of All Purpose Flour
 ½ cup of Sugar
 ¼ cup of Brown Sugar
 1 tsp of Baking Soda
 2 tsp of Cinnamon
 ½ tsp of Salt
 ¼ tsp of Nutmeg
 ¾ cup of Vegetable Oil
 2 Eggs
 1 Tbsp of Vanilla Extract
 1 tsp of Grated Orange Zest
 1 ½ cups of Shredded Carrots
 ½ cup of Raisins

Preparation
1) Preheat your oven to 350 degrees.

2) Spray a 9-inch square baking pan with non stick cooking spray. Lay the bottom
with parchment paper and set aside.

3) In a bowl toss together the carrots, raisins and the 1 Tbsp of flour until all of the
carrots and raisins are coated with the flour.

4) In a large bowl mix together all of the ingredients until well combined. Add the
carrots and raisins and mix until they are well incorporated through the batter.

5) Pour the batter into the prepared baking pan and bake for about 30 minutes or
 until when a toothpick inserted in the center comes out clean.

6) When the cake is ready, let it cool in the pan for a few minutes but then take it out
and let it cool completely on a wire rack.
Empanada

Ingredients

 1 lb. ground pork

 1 small carrot cubed

 1/2 cup green peas

 1 small baking potato cubed

 1 medium yellow onion chopped

 1/2 cup raisins

 1/4 cup Worcestershire sauce

 1 tablespoon brown sugar

 1/2 to 3/4 cups beef broth

 3 tablespoons cooking oil

 Salt and ground black pepper to taste

Empanada Dough

 3 1/4 cups all-purpose flour

 1/2 teaspoon salt

 1 cup unsalted butter

 1 egg

 10 tablespoons fresh milk

Eggwash

 1 Egg egg white only

 2 tablespoons fresh milk

Instructions

1. Prepare the pork filling by heating oil in a cooking pot. Add ground pork and cook
until light brown.

2. Add the chopped onions. Stir and continue to cook until the onion becomes soft.

3. Add raisins, Worcestershire sauce, and beef broth. Cover the pot, adjust the
heat to medium, cook for 10 to 12 minutes.

4. Add peas, carrots, and potato. Cover and cook for 5 to 8 minutes Note: Add
more beef broth or water, if needed

5. Put the brown sugar into the pot and season with salt and ground black pepper.
Stir and cook for 1 minute. Set aside.

6. Preheat oven to 400F.

7. Meanwhile, prepare the dough using a food processor. Put flour in a food
processor and then add salt. Pulse until both ingredients are blended.

8. Slice the butter into small pieces. Add into the food processor. Continue to pulse
until the butter blends well with the flour mixture.

9. Add egg and gradually pour the milk 2 to 3 tablespoons at a time, while pulsing.
Continue to process the mixture until all the ingredients are well blended.

10. Transfer the dough into a flat surface. Mold a large sphere out of it. Separate in
half, and then create a disk shaped figure on each piece of dough. Chill the dough for
at least 20 minutes.

11. Flatten one piece of dough on a flat surface using a rolling pin. Note: Watch
video below for more information.

12. Cut a part of the flatten dough using a circular mold, or anything with a circular
tip such as a bowl. Remove the circular dough and set aside.

13. Assemble the pork empanada by placing 1 to 2 tablespoons of the pork filling in
the center of the circular dough.Secure it by folding both sides of the dough towards
each other. Use your thumb and index finger to pinch the sides for it to cling to each
other. Secure it even more by pressing the tip of a fork on the sides of the empanada.

14. Arrange the empanadas on a baking tray lined with parchment paper. Bake for
15 minutes and then remove from the oven.
15. Prepare the egg wash by combining egg white and milk in a bowl. Beat the
mixture until blended. Brush the egg wash all over the empanadas.

16. Put the pork empanada back into the oven. Continue to bake for 5 to 7 minutes
or until it turns medium brown.

17. Remove from the oven. Let it cool down.

18. Serve. Share and enjoy!