Bangus Tocino Cuapao

Two Filipino favorites - bangus and siopao - come together to make a bun like no other.

by: Zee Castro-Talampas | Aug 7, 2013

Two Filipino favorites—a breakfast dish and a Chinese snack—come together to make a bun like no other. Tasty yet still healthy, this'll get you hooked for sure.

Prep Time

10 mins

Cooking Time

15 mins

Ready In

25 mins

Yield

Cuisine

Chinese, Filipino

Cooking Method

Fry

Bangus Tocino Cuapao Ingredients

8 pieces cuapao buns

1 cup sarangani bay bangus tocino, sliced

1 cucumber, thinly sliced to make 24 rounds

1 1/2 tablespoons peanuts

How to Make Bangus Tocino Cuapao

Steam cuapao buns until soft.

In a pan, fry bangus tocino until reddish brown in color, about 10 to 15 minutes.

Meanwhile, thinly slice a cucumber to make 24 rounds and crush peanuts.

To assemble: Place 3 cucumber rounds in a bun, add 2 tablespoons cooked bangus tocino, and sprinkle with 1/2 teaspoon peanuts. Repeat with remaining ingredients.

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Bangus Tocino Cuapao

Bangus Tocino Cuapao Ingredients

How to Make Bangus Tocino Cuapao

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Bangus Tocino Cuapao

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