adobo buns

there are a lot of recipes for adobo out there :-)

i was having a craving for manapua, a sort of baked meat-filled bun. did a little improvising, searched the fridge, came up with this pork and chicken adobo bun. i shredded the chicken, chopped up the pork, added a little of the gravy (cold, for easier handling). made a dough that was sort of a cross between soft, sweet manapua dough and pandesal by taking my basic bread recipe (1 packet yeast, 3 cups flour, 1-1 1/2 c. water, a little sugar, a little salt, a little oil) and adding a tablespoonful of honey, two eggs, and substituting a half-cup of the water with melted butter. sounds funky, but it worked, as it wasn't too dairy tasting, and the bread was firm enough to hold in the saucy filling. wrapped a couple heaping tablespoonfuls of the meat and gravy in the dough, pinched it closed, put the "dimpled" side down, brushed the tops with an egg wash, and after rising, baked in a 350 oven for 20-25 minutes. perfect on-the-go parcels, if you can resist eating them fresh out of the oven.


those lovely buns!! i'll pay for shipping tita santos...just a couple...
what a photo!

hi stel! have you seen your car yet?! ;-) i was actually thinking about you when i posted this. i thought, hm, drstel should make these when she's trapped in the house with the kids--they can attach them to string and make earmuffs :-D warm and toasty--and then merienda!

Yum Yum. Sri Lankans make a similiar bun called maspung (sic). Basically meat in bread. However the meat filling is spicey spicey and the bread is soft and delicious. My mouth is watering just thinking about it!!


Great post Santos!

Hi Santos,

Looks yummy! I wouldn't have the patience to even try making this at home. I'm hungry now! =P

Ollie's caretaker, Darlene, here:

My mom used to make the steamed version, supao. As little kids, we didn't like the traditional filling since we were so Americanized by then. So she used to make hot dog versions for us. Now, I can't get enough of the traditional kind!

Yum, this looks good, reminds me a bit of char siu buns which I really miss. I make adobo so often, so this is one idea to develope that further.

hi saffron--ooh. sri lankan? what's the filling for those?

hi reid--you should make some of these for your plane ride to asia! keep 'em stashed in your handcarry, and pull them out when you're hungry. they keep very well, and you've got a long trip ahead of you :-)

hi darlene--i will forever love your blog for having the words to the monchichi song, which goes through my head a lot more than it should :-) i love the steamed version--we call it siopao--but i can't get the dough right. when i steam the bun it gets puffy but it collapses on me :-(

hey oslofoodie--this is great for any little amount of adobo left over, because you really don't put more than a few tablespoons of filling inside. and they freeze very well, so you can keep a stash in the freezer....