Shakoy (Twisted Fried Donuts) Recipe!!!

Shakoy (Twisted Fried Donuts) Recipe!!!

Twisted Fried Donuts “Shakoy” is a Filipino all-time favourite snack “meryenda” and it is very popular with its native version of twisted sugar doughnuts. You can buy and find this everywhere in all edges here in Philippines, local markets and even in street vendors.

I remember how I love Shakoy when I was just a kid, I force my grandmother (Lola) to cooked it every day for an afternoon snack. Now that I’m old enough to know the procedures and how to cook, now, my Lola always wants me to cook Shakoy everyday. This dish is very easy to cook and to prepare the only delaying part is when you wait for the dough to rise up because it takes time.

This is my version of Shakoy (Twisted Fried Donuts) Recipe. Enjoy!

 

Ingredients:

1 1/2 cups all purpose flour (add a little extra for dusting)

1/4 cup white sugar

1/2 tsp. salt

3/4 tbsp. yeast

1-2 cups cooking oil, for frying

1/2 cup water

Directions:

Sift all purpose flour, add salt and yeast then mix very well Using a large bowl.

Make a well in the middle and pour the water then mix until forms dough.

Sprinkle flour and knead the dough until it becomes smooth and form a ball.

In case the dough is still too sticky, add a little flour, then knead more until you get to the right consistency.

Get a clean bowl, grease with oil and place the dough on it and cover with clean cloth and let it rest for 1 at least an hour or so. (These process will double the size of the dough.

After an hour when the dough rises, punch down and knead, cut in your desired sizes.

Roll the dough into a long stick and from a twist.

Place the twisted dough on a tray and cover with a clean cloth and let it rest for 1 hour to rise.

In a large frying pan, heat cooking oil over medium heat.

Drop the twisted dough in batches and fry until color turns golden brown.

Remove from the pan and drain on paper towels, drop in a bowl of sugar and roll.

Coat Shakoy evenly and shake off the excess white sugar.

Serve while it’s hot with cold or hot drinks,

Share and Enjoy!!!

Shakoy (Twisted Fried Donuts) Recipe!!!
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Shakoy (Twisted Fried Donuts) Recipe!!!
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Ingredients
Servings:
Instructions
  1. Sift all purpose flour, add salt and yeast then mix very well Using a large bowl.
  2. Make a well in the middle and pour the water then mix until forms dough.
  3. Sprinkle flour and knead the dough until it becomes smooth and form a ball.
  4. In case the dough is still too sticky, add a little flour, then knead more until you get to the right consistency.
  5. Get a clean bowl, grease with oil and place the dough on it and cover with clean cloth and let it rest for 1 at least an hour or so. (These process will double the size of the dough.
  6. After an hour when the dough rises, punch down and knead, cut in your desired sizes.
  7. Roll the dough into a long stick and from a twist.
  8. Place the twisted dough on a tray and cover with a clean cloth and let it rest for 1 hour to rise.
  9. In a large frying pan, heat cooking oil over medium heat.
  10. Drop the twisted dough in batches and fry until color turns golden brown.
  11. Remove from the pan and drain on paper towels, drop in a bowl of sugar and roll.
  12. Coat Shakoy evenly and shake off the excess white sugar.
  13. Serve while it’s hot with cold or hot drinks,
  14. Share and Enjoy!!!
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Siopao – Filipino Steamed  Pork Bun (Pork Asado filling)

Siopao – Filipino Steamed Pork Bun (Pork Asado filling)

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Siopao literally means “steamed bun”  with yummy meat fillings. It is a famous Chinese-Filipino snack or street food.  It’s mainly sold in Chinese restaurants or by sidewalk vendors in the Philippines.

Pork Asado Siopao or Steamed Pork Bun is the most popular type  and a favorite of many Filipinos including me. There are many kinds of fillings that can be used in this siopao recipe but pork asado is the most popular one.

Making siopao or steamed pork bun is not as difficult as you think, if you have some experience in kneading dough, then making siopao is easy. The only tricky part is twisting and sealing the dough when you finished wrapping up the filling. It must have that fluffy and soft bun with yummy filling inside.

Here’s a Siopao with Pork Asado Filling recipe you can follow, Enjoy!!!

 

Ingredients:

For Siopao Dough:

4 cups flour

3 tbsp. shortening

2 tsp. dry active yeast

¾ cup sugar

2 tbsp. olive oil

¼ tsp. salt

2 cups warm water

For Pork Asado Filling:

½ kg. pork, sliced into small pieces

2- 21/2 tbsp. oyster sauce

¼ cup soy sauce

2 tbsp. cornstarch, dilute in ¼ cup water

¼ cup brown sugar or white sugar

2 cups water

1 clove garlic, minced

1 pc. onion, minced

2-3 tbsp. cooking oil

 

Directions:

For Pork Asado Filling:

Heat oil in a pan over medium heat then sauté the garlic and onion.

Add the sliced pork and stir fry until the color turns light brown.

Add the oyster sauce, soy sauce and sugar then stir and add 2 cups water, simmer for at least 45-60 minutes.

Add the diluted cornstarch and stir until the sauce becomes thick then set aside.

For Siopao Dough:

In a bowl or glass, pour in 2 cups of warm water, add the sugar, shortening and stir for a while to dissolve then sprinkle the yeast and set aside for at least 10 to 15 minutes.

After 10-15 minutes you can now add the salt and olive oil in the bowl, mix well, add the flour and continue mixing till well blended; knead on floured board until smooth.

Shape the dough into a ball and place in a bowl greased with. Grease surface of dough. A little bit of olive oil so it won’t stick or you can buy a non-stick spray for food so it won’t stick on the bowl.

Cover with wet cloth, foil or a food plastic wrapper and set aside for at least 60 – 120 minutes in a warm temperature place to let the dough rise.

Then after that you can now punch down the dough and divide into desired sizes.

Form into balls and let them rise again for 30 minutes.

Flatten dough with a rolling pin.

Fill the center with prepared pork asado using spoon.

Wrap the filling similar to wrapping a siomai and seal the dough by twisting the top and shape into small balls.

Place a piece of clean wax paper at the bottom of the balls to prevent them from sticking to the steamer.

Let the balls rise for at least 60 – 90 minutes or until double the size.

And finally, steam at least 10 to 15 minutes or until cooked.

Serve while it’s hot,

Share and Enjoy!!!

Siopao (Pork Asado Filling) Filipino Recipe!!!
Print Recipe
Servings
10 people
Servings
10 people
Siopao (Pork Asado Filling) Filipino Recipe!!!
Print Recipe
Servings
10 people
Servings
10 people
Ingredients
For Siopao Dough:
For Pork Asado Filling:
Servings: people
Instructions
For Pork Asado Filling:
  1. Heat oil in a pan over medium heat then sauté the garlic and onion.
  2. Add the sliced pork and stir fry until the color turns light brown.
  3. Add the oyster sauce, soy sauce and sugar then stir and add 2 cups water, simmer for at least 45-60 minutes.
  4. Add the diluted cornstarch and stir until the sauce becomes thick then set aside.
For Siopao Dough:
  1. In a bowl or glass, pour in 2 cups of warm water, add the sugar and stir for a while to dissolve then sprinkle the yeast and set aside for at least 10 to 15 minutes.
  2. After 10-15 minutes you can now add the salt and olive oil in the bowl, mix well, add the flour and continue mixing till well blended; knead on floured board until smooth.
  3. Shape the dough into a ball and place in a bowl greased with. Grease surface of dough. A little bit of olive oil so it won’t stick or you can buy a non-stick spray for food so it won’t stick on the bowl.
  4. Cover with wet cloth, foil or a food plastic wrapper and set aside for at least 60 – 120 minutes in a warm temperature place to let the dough rise.
  5. Then after that you can now punch down the dough and divide into desired sizes.
  6. Form into balls and let them rise again for 30 minutes.
  7. Flatten dough with a rolling pin.
  8. Fill the center with prepared pork asado using spoon.
  9. Wrap the filling similar to wrapping a siomai and seal the dough by twisting the top and shape into small balls.
  10. Place a piece of clean wax paper at the bottom of the balls to prevent them from sticking to the steamer.
  11. Let the balls rise for at least 60 – 90 minutes or until double the size.
  12. And finally, steam at least 10 to 15 minutes or until cooked.
  13. Serve while it’s hot,
  14. Share and Enjoy!!!
Recipe Notes

[tonjoo_spb]Open the steamer right after 10 minutes and touch the buns. If the buns are fluffy and soft then its ready to serve.

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