Bapao sandwiches are eaten all over Asia. You have Chinese versions of it (bao) and, for example, Philippine (siopao). They can be filled with anything. You have versions with minced meat, with shrimp and even sweet bapao sandwiches.
Today we make the bapao with an Antillean twist, namely with a filling of 'stobá di kabritu'. This is a traditional Antillean goat meat stew. It is a real party dish that is served at weddings or anniversaries, for example.
So you make these Antillean bapao sandwiches if you have leftovers of the kabritu. If you still have about enough for one portion (so about 500 ml in total, meat and sauce) you can make them.
Prefer a video about the bapao sandwiches?
Would you rather watch a video of this recipe? That is allowed! In about 10 minutes we explain how to make the bapao sandwiches. The recipe for the kabritu can be found in our book and you will find a shortened version under the video:
Kabritu recipe stobá
The complete recipe for our traditional kabritu stobá can of course be found in our cookbook 'the Complete Antillean Kitchen'. You will find no less than 300 recipes in it Aruba, Bonaire en Curaçao and this stew should not be missing!
Nevertheless, we are happy to help you on your way to making the stobá. In short, it boils down to making a stew from a kilo of goat meat (in bite-sized pieces), beef stock, 1 tsp cumin, ½ tsp curry, 2 tbsp dark soy sauce, 1 onion, 1 red pepper, 1 tomato, 1 clove garlic, 1 Madame Jeanette pepper & 70 gr tomato puree.
The idea is to stew the goat meat with the rest of the ingredients and some water for about 2 hours until it is completely soft and falling off the bone. Both the meat and the sauce that is created when stewing are used in this bapao recipe.
So when you have leftovers from the stew, first make sure that there are no more pieces of bone in the meat. Then cut the pieces of meat very small. Finally, it is important to stobá to thicken. To do this, make a mixture of a tablespoon of cornflour with 2 tablespoons of cold water. You do this at the stobá in the pan and so you heat everything one more time.
Cooking for a minute is now enough. This makes the sauce nice and thick and you can fill the sandwiches with it.
You can make about 15 (small) bapao rolls with this recipe.
- 500 gr wheat flour
- 200 ml (whole) milk
- 75 ml water
- 25 ml sunflower oil
- 30 gr sugar
- 8 g dried yeast
OR 24 g fresh yeast
- 7 g salt
- 1 tl baking powder
Preparation of bapao sandwiches
Take a large bowl and mix all dry ingredients in it. So those are the flour, the sugar, the yeast, the salt and the baking powder.
Then make a well in the center and add the milk, water and oil. Then knead it into a smooth dough. With a machine this takes about 5 minutes and by hand about 15 minutes.
Let the dough rise in a warm place. In about an hour, it should have doubled in volume.
Flatten the dough and divide it into 15 balls. Roll out the balls until you get a circle of dough about 5 mm thick. Meanwhile, cut 15 pieces of baking paper of about 10x10cm.
Always put a tablespoon of the filling in the middle of the circle of dough and fold the dough closed. Place the dough with the folded side down on a piece of baking paper. Repeat until all the dough is finished and you have 15 bapao rolls.
Now it is time to steam the bapao. Use a large pan in which you heat a layer of water. In the pan you can then either put a steaming basket or a plate / dish that has been slightly raised with another plate. It is important that the bapao buns do not touch the water!
Place the rolls in the pan and heat the water until it boils and produces steam. Steam the bapao rolls in about 20 minutes. Finally, remove them from the pan with two spoons or tongs. Enjoy your meal!
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