Ever since we featured Siopao Asado here in our Filipino Food Blog, we have been receiving a lot of inquiries and requests for the Special Siopao Sauce that should go with it. Based on my replies on your comments, this Siopao sauce recipe should be released along with the Siopao Bola-Bola video (which I plan to feature soon) – but I’ve decided to publish this recipe ahead because more requests on this are coming in on a regular basis.
You should keep in mind that sauces should be stored inside the fridge to increase its shelf life. This special siopao sauce is no exception. You can refrigerate this for a couple of days for maximum freshness.
We appreciate all your comments and emails. We will continue to work hard and do our best to be able to deliver your requested Filipino Recipes.
Try this delicious Panlasang Pinoy Siopao Sauce for your Siopao Asado and let me know what you think.
- Serves: 8
- Serving size: 8
- 2 cups beef stock or broth
- 1 piece star anise or ½ teaspoon five spice powder
- 2 tablespoon cornstarch diluted in 4 tablespoons of water
- ¼ cup onions, diced
- 2 cloves garlic, chopped
- A dash of ground black pepper
- 4 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- Cooking Procedure
- Heat the saucepan and pour-in the beef stock. Bring to a boil.
- Add the onions, garlic, soy sauce, Worcestershire sauce, brown sugar, salt, ground black pepper, and star anise then simmer for 8 to 10 minutes. Make sure to cover the saucepan to trap the steam. Add extra water as needed.
- Turn of the heat then filter the liquid using a fine-mesh kitchen strainer. This is done by pouring the simmered mixture on a strainer with an empty bowl below to hold the liquid.
- Heat a clean saucepan and pour-in the filtered mixture. Bring to a boil.
- Add the cornstarch diluted in water then stir continuously until the texture becomes thick.
- Turn off the heat and allow the mixture to cool down then transfer the Siopao sauce to a serving container.