Southeast Asia and Yummy Pork Buns
http://www.fao.org/docrep/w6864e/w6864e09.htm (FEASIBLITY STUDY GUIDE)
Background History
Where to get soft, yummy pork buns? We guide you to the best siopao spots in Manila.
By: Frances Lorraine Haw-Ang | Published on: Aug 25, 2010 - 9:00am
The word siopao was actually a localized term coined after the Chinese dimsum called "bao-zi." It may be translated as "hot buns" in the Chinese dialect Hokkien. This popular snack is best enjoyed hot, right after it's taken out of the steamer.
Pinoys love asado siopao, as well as those which use quality meat with a little fat and delicious filler. While most stores in Binondo may dominate the list, we've found the top spots for siopao places outside Chinatown:
WIKIPEDIA
Siopao (Chinese: 燒包; Pe̍h-ōe-jī: sio-pau) is a Hokkien term for bāozi (包子), literally meaning "steamed buns".[1] It has also been incorporated into Thai cuisine where it is called salapao (Thai: ซาลาเปา)
A Brief History of Siopao
In Food on May 12, 2012 at 2:04 pm
From foodums.ellaganda.com
Siopao, or more formally known as baozi, is a surprisingly popular and omnipresent food in the Philippines and Thailand (salapao). Literally meaning “steamed buns”, these treats are composed of steamed flour with meat filling.
It is said that the military strategist Zhuge Liang created these steamed buns as an offering to the gods. They were designed to look like human heads. Gruesome, yes, but this was almost 1,800 years ago. Now, the siopao is enjoyed as a snack usually served with tea.
In the Philippines, the history of the siopao started with the entraprenuer Ma Mon Luk. He traveled to the Philippines in 1918 to escape a broken heart and became the perpetrator of the siopao, siomai and mami business.
Today, the siopao can be found in most Chinese restaurants and sidewalk vendors. It’s a tasty treat for those on-the-go and for people who enjoy a simple yet delicious meal in a budget.
Background History
Where to get soft, yummy pork buns? We guide you to the best siopao spots in Manila.
By: Frances Lorraine Haw-Ang | Published on: Aug 25, 2010 - 9:00am
The word siopao was actually a localized term coined after the Chinese dimsum called "bao-zi." It may be translated as "hot buns" in the Chinese dialect Hokkien. This popular snack is best enjoyed hot, right after it's taken out of the steamer.
Pinoys love asado siopao, as well as those which use quality meat with a little fat and delicious filler. While most stores in Binondo may dominate the list, we've found the top spots for siopao places outside Chinatown:
WIKIPEDIA
Siopao (Chinese: 燒包; Pe̍h-ōe-jī: sio-pau) is a Hokkien term for bāozi (包子), literally meaning "steamed buns".[1] It has also been incorporated into Thai cuisine where it is called salapao (Thai: ซาลาเปา)
A Brief History of Siopao
In Food on May 12, 2012 at 2:04 pm
From foodums.ellaganda.com
Siopao, or more formally known as baozi, is a surprisingly popular and omnipresent food in the Philippines and Thailand (salapao). Literally meaning “steamed buns”, these treats are composed of steamed flour with meat filling.
It is said that the military strategist Zhuge Liang created these steamed buns as an offering to the gods. They were designed to look like human heads. Gruesome, yes, but this was almost 1,800 years ago. Now, the siopao is enjoyed as a snack usually served with tea.
In the Philippines, the history of the siopao started with the entraprenuer Ma Mon Luk. He traveled to the Philippines in 1918 to escape a broken heart and became the perpetrator of the siopao, siomai and mami business.
Today, the siopao can be found in most Chinese restaurants and sidewalk vendors. It’s a tasty treat for those on-the-go and for people who enjoy a simple yet delicious meal in a budget.