Symanzik Family Update

Siopao is a Filipino steamed bread with a chicken, pork or beef filling. I enjoy getting one as a merienda (snack) when shopping at the mall. Recently, Mikayla and I found some pre-made in the freezer section of a fairly new grocery store here in Davao. We bought them and steamed them up for lunch! Yum!

Siopao
Ingredients
1 tablespoon active dry yeast
1 1/2 cups lukewarm water
1/4 cup white sugar
4 1/2 cups rice flour, divided
1/2 cup solid vegetable shortening, divided

1 teaspoon vegetable oil
1 large onion, diced
1 clove garlic, chopped, or to taste
1 1/2 pounds shredded cooked chicken meat
1/4 cup soy sauce
2 teaspoons white sugar
1/2 cup diced green onion
1 pinch salt and black pepper to taste
1 teaspoon cornstarch, if needed (optional)

Directions

Dissolve yeast in the water; stir in the sugar and beat in 2 1/2 cups of rice flour to make a soft sponge.
Set aside in a warm place to double in bulk, about 40 minutes. Mix in 2 more cups of rice flour and 1/4 cup of shortening and place the dough on a greased work surface;
knead in the remaining 1/4 cup of shortening to make a smooth dough. Cut the dough into 15 equal-sized pieces; form each piece into a ball.

Heat the vegetable oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, about 5 minutes. Stir in the chicken, soy sauce, 2 teaspoons of sugar, green onion, salt, and pepper. If the mixture is juicy, add cornstarch to thicken.

Working on a lightly greased work surface, flatten a dough ball into a circle about 4 inches in diameter with the heel of your hand. Place about 1 tablespoon of filling into the center of the dough ball, bring the edges of the dough together at the top, and pinch and twist to seal in the filling. Place each filled dumpling onto waxed paper with the pinched seal at the bottom while you finish the rest of the dumplings.

Spray a multi-layered bamboo steamer with cooking spray, place the steamer on top of a large saucepan, and pour in water to several inches below the steamer. Bring the water to a boil.

Working in several batches, place 3 or 4 filled buns into each steamer layer without letting the buns touch each other or the edge of the steamer, cover the steamer, and let the buns steam over medium-low heat until puffy and the dough is springy, about 15 minutes per batch. Serve warm.

Mikayla learned to make arroz caldo the other day from Arlene, our helper and really great cook!

1 tablespoons oil
1 onion, diced
2 cloves garlic, crushed
1 (2 inch) piece fresh ginger, peeled and thinly sliced
2 1/4 pounds chicken pieces with bone or boneless, skinless chicken meat
1 tablespoon fish sauce
5 1/4 cups water
1 cup glutinous sweet rice
1 cup white rice
salt and pepper to taste
3 green onion, chopped

Directions Heat the oil in a large pot over medium heat; cook and stir the onion, garlic, and ginger in the hot oil until fragrant, about 5 minutes. Add the chicken; cook until meat is done. Stir the fish sauce into the pot, cover, and cook another 2 minutes. Pour the water into the pot. Add the rice and sweet rice and stir. Bring the mixture to a boil; cover and cook for 10 minutes, stirring occasionally to assure the rice is not sticking to the bottom of the pot. Season with salt and pepper. Garnish with the green onion. Serve with soy sauce

I'm thankful our kids enjoy reading!

Sometimes, you just need to get up higher to add momentum
and applied force to the mashing of potatoes!

40 days since Jerard died.
Seems sur-real in some aspects.
There are still mornings I walk down stairs expecting to see
him sleeping in the sala like he used to.
Occasionally I pick up his picture and rub my nose on his nose in the photo.
Grief washes over me at times
It robs me of energy
Some days seem so long and cumbersome

Sadness feels etched into my soul.
The loss of Jerard is deep

I miss him
I miss his feel
I miss his soft breath on my neck
I miss his drool on my shoulder
I miss the sounds he used to make
which actually ended two months before his death when he
had his major seizures on March 7 and lost all function; becoming limp like a rag doll, unable to move on his own:
he didn't bang on his tray anymore, or laugh, or smile.....
I started grieving his loss then

I miss rubbing my chin on his head
I miss rubbing noses with him
I started that with him when he was little
as my special kiss to him - Eskimo kisses - nose to nose
he'd laugh, he'd smile when I did that for him
and we had a bond
when he was upset
he'd settle with me
he loved graham crackers
he loved pancakes
I fought for him
I wanted the best for him
I sometimes questioned if I was the best for him...
but God's grace used Jerard to teach each of us so much

Jerard,
I loved you
I tried to do the best for you
I may not have given birth to you physically but I birthed
you from a sick with pneumonia, hydrocephalic 9 week old,
to a relatively healthy, blind, special needs little boy with so much to offer.
you taught me so much
I thank God for you, Jerard.....
I miss you
my arms ache to hold you again....
my little guy....
I love you

So, today, in honor of the Filipine custom to celebrate the 40th day after death we lit a candle at your gravesite, put fresh flowers there, reflected on memories of you, ate pancakes and graham crackers in your honor.....

As the song, "A Visitor From Heaven" states:

With aching hearts and empty arms.....
We send you with a name
It hurts so much to let you go
But we're so glad you came
We're so glad you came
A visitor from Heaven
If only for a day
We thank Him for the time He gave
And now it's time to say
We trust you to the Father's love
And to His tender care
Held in the everlasting arms
And we're so glad you're there
We're so glad you're there

I am thankful you are in the presence of Jesus!
I'll see you again some day!
Love you so much my son!