I need help finding what this asian dish is that i ate in Guam, please help me!?

Question

maybe you could help me on this. there was a bread that i got when i lived in guam called shopaow (not sure of the spelling) its a asian dish. its a sweet bread w beef,pork or chicken in the middle. it was sold at the 7 eleven there.

I would appreciate ANY type of help anyone could offer! thank you thank you thank you!

Answer 1

FOUND IT! I think this is it...

Cha Shao Pao (Dumplings Stuffed with Roast Pork)

Ingredients:

1 1/2 pounds flour
1/2 cup sugar
1 tablespoon powdered yeast
2 tablespoons shortening or lard
1 tablespoon peanut oil
1/2 pound cha shao,(roast pork) diced small
1 small leek
1 sliced ginger root

Sauce:
2 teaspoons sugar
pinch salt
1/2 teaspoon monosodium glutamate (optional)
1 tablespoon dark soy sauce
2 teaspoons light soy sauce
1 tablespoon oyster sauce
1/2 cup chicken stock
1 teaspoon sesame oil
pinch red food coloring
1 tablespoon cornstarch dissolved in 1 tablespoon water

METHOD:

You can usually buy roast pork ready-to-go in a Chinese butcher shop in your local Chinatown, but if you don't live near one, I've included a recipe for cha shao after this recipe.

Sift the flour into a large mixing bowl.

Dissolve the sugar in the hot water, add the yeast, and mix well. Leave to stand for 10 minutes.

Add the yeast to the flour and mix in the melted shortening or lard. Mix well, remove from the bowl and knead for about 3 minutes. Shape into a long sausage shape and cover with a cloth.

Blend the sauce ingredients together and set aside.

Heat the oil in a wok and fry the diced cha shao, the leek and the ginger over a high heat for a minute. Remove the leek and ginger and discard. Pour in the sauce and then add the cornstarch and water to thicken. Stir and cook until the mixture is smooth and homogenous. Leave to cool.

Cut the roll of dough into 24 pieces, flattening each piece with your fingers and shaping into a disk. Place a tablespoon of filling in the center of each round of dough and enclose, pinching the dough closed with the fingers.

Place a piece of waxed paper or foil under each dumpling and leave it to rise for 10 minutes.

Cook in a bamboo steamer for about 10 minutes taking care to leave each dumpling enough space to expand. Do not open the steamer while the dumplings are cooking.

Serve warm.

Makes 24 dumplings


Cha Shao:

Ingredients:

3 1/2 pounds loin of pork
6 tablespoons honey
1 tablespoon salt
1 cup soy sauce
1 tablespoon rice wine or dry sherry
1 tablespoon ginger juice
pinch of red food coloring or 1 teaspoon liquid food coloring

METHOD:

Bone the loin of pork and prick the meat all over with the point of a sharp knife. Cut into slices about 1 1/2 inches thick.

Mix all the sauce ingredients together with the red food coloring and sprinkle over the meat. Leave to marinate for 11/2 hours.

Thread one end of each strip of meat onto a metal skewer. Suspend the pieces of meat from the top rack of the oven (the pieces of meat will hang down through the rack while the skewer rests across the rungs).

Leave the meat to hang and dry for 45 minutes.

Roast in the oven at 350ºF (180ºC) for 20 to 25 minutes, basting from time to time with some of the honey.

When the pork is almost done brush with the remaining honey and let it dry.

Serve hot or cold.

Makes 12 servings.

**********************************************************
My old neighbor's from Guam and said they were most likely MANAPUA (savory rolls filled with meat).

RECIPE INGREDIENTS:

Char Sui (sauce)
11/2 tablespoons soy sauce
4 tablespoons water
4 tablespoons honey
1 teaspoon hoisin sauce
1 teaspoon oyster-flavored sauce
1 teaspoon toasted sesame oil
1/8 teaspoon five-spice powder

Filling
1/2 pound ground pork or chicken
1 scallion, finely chopped
1 garlic clove, minced
1 teaspoon fresh ginger, minced
2 tablespoons water chestnuts, minced
1/2 tablespoon cornstarch
1 tablespoon cold water
2 cans (11.3-ounces each) dinner
rolls, such as Pillsbury

METHOD:

1. Heat the oven to 350°. In a small bowl, whisk together the char sui ingredients and set them aside.

2. In a large nonstick skillet, cook the meat over medium-high heat until it's no longer pink, about 7 minutes. Reduce the heat to medium, add the scallion, garlic, ginger, and water chestnuts and sauté 1 minute. Stir in the char sui and bring the mixture to a gentle simmer.

3. In a small cup, dissolve the cornstarch in the water and pour it over the simmering meat. Cook for another minute or two until the juices have thickened, stirring constantly. Remove the pan from the heat and allow it to cool for 10 minutes.

4. Line two small baking sheets with aluminum foil and spray with nonstick cooking spray. Remove the biscuits from the cans and flatten each one into a 4-inch circle. Place a level tablespoon of the filling in the center of each circle. Gather the dough edges together and pinch tightly to close.

5. Place the biscuits on a baking sheet pinched side down and brush the tops with water or egg wash (1 egg whisked with 1 tablespoon of water). Bake for 15 minutes or until golden brown. Makes 16 biscuits.

Answer 2

Is one of the Dim Sum and it's called BBQ Pork Bun or Steamed Pork Bun.

You can find it at most Chinese restaurants.

Answer 3

it is called siopao. it is white in the outside and a bit of pork or beef inside. you usually put a sauce- kecthup or barbecue sauce in it. it's yummy and very cheap for us asians.

Answer 4

its called pao or shaopao in China, or a roast pork bun in the West. also, a slight variation of this is called "mantou", in which the bun is flat w/out filling.

Answer 5

ok you can email this guy look at the top part it has contact so se if he will help you or search his site it might have info its all i could get :)

Answer 6

check this:
it's called siopao (steamed dumplings) and it has recipe and pictures on it.


http://www.pinoycook.net/index.php/recipes/recipe/142/

Answer 7

maybe it was a buritto