Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mid night guabao (pao). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for Chicken Cordon blue. layered of pounded chicken breast, stuffed with ham and cheese then rolled and breaded and fried, and baked in the oven to finish. Sauté onion and garlic until medium crispy in oil, add the liver stir it, season with salt and pepper, mix in the chopped herbs. Set it aside for filling afterwards. Trim the pork belly, scraping out some excess or carcass seasons with salt and pepper.
Mid night guabao (pao) is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Mid night guabao (pao) is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook mid night guabao (pao) using 18 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Mid night guabao (pao):
- Get GUABAO DOUGH (PAO)
- Get 4 cups all-purpose flour
- Get 1 1/2 cup warm milk
- Prepare 1 tsp. baking powder
- Prepare 1 tsp. salt
- Take 1 tbsp. sugar
- Get 2 tbsp. yeast
- Prepare Ground POrk Filling
- Take 1/2 kg ground pork
- Get 400 g shredded green cabbage
- Take 200 g chopped onions
- Get 100 g slice scallions
- Prepare 100 g minced garlic
- Prepare 200 g shredded carrots
- Get 200 g oyster sauce
- Prepare dash cooking oil for sauteing
- Take salt and pepper to taste
- Prepare 2 tbsp. sesame oil
Marco Gumabao was born as Marco Imperial Gumabao. Located in the beautiful and decadent Faena hotel (the former Saxony) Pao did everything they were supposed to and so much more. Impeccable service, cool ambiance and environment, amazing food by chef Paul Qui. Faena and Pao are killing it.
Instructions to make Mid night guabao (pao):
- To make the pao dough, in a small container or a cup, mix the yeast, sugar in the warm milk cover it and let the yeast activated and till gets bubbly in a room temperature for about 10-15 minutes
- On the other side mix the flour sugar baking powder. when the yeast milk mixture are ready slowly pour it to the flour while mixing it with a fork until everything is incorporated, then knead the dough until it gets firm, baste it with a pinch of oil to helps the dough firm and intact. rest it for an hour in a room temp and cover it with a clean towel for an hour.
- For the filling, saute everything and season it accordingly.
- Coming back to the dough, press it in a table with a dust of flour to avoid sticking on to the table, and start to stretch it out using a roller, and rolled it, using a ring cutter with your choice of size, cut the dough. Brush a little bit of oil each of the round dough lay them properly and fold it in half gently, Heat the steamer, and place the pao to the steamer and avoid them from touching each other and steam it for about ten minutes in a low heat.
- When the pao are cook already, slowly open its sides, and fill it out with the pork filling
- ENJOY, can be paired with a savory sauce ginger sweet soy, you can make a filling also a mild spice by adding spiciness during the cooking of filling, also can be any filling like chicken or beef or just a vegetables.
Impeccable service, cool ambiance and environment, amazing food by chef Paul Qui. Faena and Pao are killing it. This is the place to be. Welcome to pao restaurant, ode à l'artisanat. Located exclusively in Shingoku with team sourced local ingredients and exotic fresh ingredient imports. pao restaurant aims to connect the worldly neighborhood to a dining experience in the same way ingredients are connected to food.
So that is going to wrap it up with this special food mid night guabao (pao) recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
