Filipino style Siomai recipe

5 June, 2009 at 6:44 am

Ingredients:
1 kg ground pork (suggested proportion of fat to lean meat is 1:3)
1/3 cup chopped water chestnuts or turnips (singkamas)
1/3 cup chopped carrots
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
50 pcs. large or 100 pcs. small wanton or siomai wrapper

Wrapper:
1/4 cup water
1 egg
1 tablespoon vegetable or corn oil
1/4 teaspoon salt
1 1/2 cups all-purpose flour

Chili paste:
soy sauce
calamansi (lemon or kumquats)
sesame oil
chili paste

Preparations:
1. Mix all the ingredients for the filling in a bowl.
2. Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
3. In another pot, boil water and brush steamer with oil.
4. When the water is starting to boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
5. Serve with soy sauce, calamansi and sesame oil. Chilli past is optional.

Wrapper:
1. Beat egg and mix with flour till free of lumps.
2. Bring water, cooking oil and salt to a boil, then pour in flour.
3. Remove from heat and beat until mixture forms a ball.
4. Divide the dough into 1 1/4 -inch balls.
5. Roll each ball on a floured board until paper thin. Set aside.

Chili paste
1. Combine chopped chillies and mashed garlic then simmer for around 20 minutes or till most of the water has evaporated.
2. Add oil, simmer and stir well.

Technorati Tags: filipino food recipe, filipino style siomai recipe, food

Pansit Canton

30 September, 2008 at 4:50 am

Ingredients:
•12 ounces pansit canton noodles / egg noodles
•1 chicken breast, cooked and shredded
•4 cups chicken broth (from boiled breast) or water
•4 tablespoons cooking oil
•1/2 cup chopped onion
•2 tablespoons garlic, minced
•cauliflower, cut to bit size
•2 cups peas
•2 cups cabbage, sliced into strips
•1 cup celery, sliced
•1 carrot, diced
•4 tablespoons soy sauce
•1 tablespoon sesame oil
•Salt and pepper to taste

Directions:
•In a big pan or wok, heat oil then sautee garlic and onions.
•Add 2 cups of chicken broth and add the shredded chicken, sliced Chinese sausages, shrimps, snow peas, cabbage, celery and diced carrot. Simmer for about 10 minutes or until cooked.
•Add the remaining 2 cups of chicken broth and the pansit canton noodles. Let simmer until noodles are soft.
•Add the scallions, sesame oil then salt and pepper to taste.
•Serve hot.

Technorati Tags: pancit, pansit canton recipe