DOUGH:
2 cups warm water
4 tsps. yeast
1/2 cup sugar
1/4 cup oil
1 tsp. salt
4 cups all purpose flour
4 cups cake flour

ASADO FILLING:
1/2 kilo pork, cut into cubes
3 cloves garlic, pounded
1/4 cup onions, minced
1/4 cup sugar
1/4 cup soy sauce
1 pc. bayleaf
salt, pepper, vetsin to taste
1/2 cup water
2 tbsp. cornstarch
2 pcs. hard boiled egg, cut into pieces

BOLA-BOLA FILLING:
1 1/2cups ground pork
1/4 cup shrimps, chopped
1/4 cup onions
3 cloves garlic, minced
salt, pepper, vetsin to taste
1 raw egg
2 tbsp. flour
2 pcs. hard boiled eggs, cut into pieces

Dough:
Dissolve yeast in warm water and add sugar. Let rise for 20 minutes. Add rest of ingredients and knead until smooth. Let rise 1 hour or until double. Punch down. Divide into 24 pieces. Form into balls and allow to rest another 30 minutes. Flatten dough pieces and place filling in center and pull edges to top center and pinch securely to close. Place on paper squares. Allow to rest 1 hour. Line steamer with cloth. Place siopao on top and cover with another cloth before steaming. Steam for 30-40 minutes or until done.

Asado Filling:
Saute garlic and onions. Add meat and seasonings. Add a little water and simmer until tender. Add cornstarch dissolved in little water. Use to fill siopao.

Bola-bola Filling:
Mix well ingredients except hard boiled egg. Form into 1 inch ball. Use to fill siopao together with 1 piece hard boiled egg.