Siomai :]
Siomai is a very versatile dish. It can be eaten solo as a snack, or served with rice to make a full meal, so you can sell it anytime of the day. Ingredients for making siomai are readily available in supermarkets and public markets; some you’ll even find in your own kitchen right now.
To make 150 pieces of 10-gram siomai, you need the following ingredients:
Main ingredients:
1 kg of ground lean pork
100 pieces small-sized molo or siomai wrapper
For the curing mix:
1 tsp or 3 g. phosphate
1 tbsp or 12 g. iodized salt
1/2 tsp or 2 g curing salt
1/4 cup chilled water
For the extender:
1/4 cup or 18 g TVP (textured vegetable protein) granules
1/2 tsp or 1.25 g carrageenan,
1/2 cup of water
1/2 tbsp or 2.5 g ground black pepper
2 tbsp or 4 cloves minced garlic
3/4 cup or 96 g of shredded carrots
1/4 cup finely chopped spring onions
2 pcs medium-size eggs
1/2 cup or 1/2 bar grated cheese
2 tsp or 10 ml sesame oil
2 tsp or 6 g shrimp powder
For seasonings: 5 g. of BF (binder filler) blend
Materials needed:
Bowls
Ladle
Measuring spoons and cups
A kitchen weighing scale
Serving tray
Steamer
Knives
Gas stove
Steps in making Siomai :) :
Step 1. Once you have all the ingredients, prepare the curing mix by combining the phosphate, iodized salt, and curing salt. Blend. Before adding the chilled water, make sure the phosphate is blended well with the other two powders. Stir well until everything is dissolved, then set the mix aside. Thoroughly mix the phosphate with other ingredients to avoid lumps from forming and to prevent bacteria from proliferating.
Step 2. Prepare the extender by mixing the TVP and carrageenan. Make sure they are blended well before adding to the water; this is to ensure that the TVP would not separate from the meat once the siomai is cooked. Mix the extender for three minutes until it is hydrated.
Step 3. To make the seasoning, mix all the dry ingredients in a bowl. Then pour the liquid ingredients except the egg and BF blend. When the dry and liquid ingredients have been mixed, add the eggs and then the BF blend, which together will serve as binders. Set the mix aside.
Step 4. Prepare the meat by adding the curing mix, kneading it by repeated inward folding with your palm. Make sure the curing mix is evenly distributed. Knead the meat until it becomes tacky and can be held together—that is, there should be no loose bits of meat. Then add the extender, also making sure it is evenly distributed while you knead the meat.
Step 5. Transfer the meat to a bowl containing the seasoning. Mix until the meat absorbs the seasonings in the bowl. Then knead the meat. Get the molo or siomai wrapper and the weighing scale.
Step 6. Arrange 10 wrappers in a tray, and weigh 100 g of siomai mixture. Place 2 tsp of meat in each wrapper until nothing is left unfilled. Each wrapper will have 10 grams of siomai.
Step 7. To enclose, gather up the edges of the wrapper and gently pleat it so that it forms a basket shape, with the top of the filling exposed. Press lightly as you pleat each side. Or, if you don’t want to expose the filling, use a bigger wrapper. Do the same to the remaining meat mixture.
Step 8. After wrapping the siomai, get the steamer and pour water until it is one-fourth full. Arrange the siomai uprightly in the steamer and steam for 25 minutes over simmering temperature. While waiting for the siomai, prepare the sauce. Notice that although your meat is just a kilogram, your yield is 150 pieces, which has a total weight of 1.5 kg. This is because of the extenders you added and the weights of the other ingredients.
Step 9. Mix the following: 1 cup or 224ml soy sauce, 12 pcs or 60 g calamansi or Philippine lemon, 1 tbsp or 3.30 g white sugar, 1 tsp or 1.70 g ground black pepper, and 3 tbsp or 6 cloves of fried chopped garlic. Set aside.
Step 10. After 25 minutes, take off the siomai from the steamer and arrange it in a tray or plate with the sauce.
Lumpia Shanghai :]
Lumpia is mostly meat and it is a lot skinnier than the traditional one. This one is also very popular at most celebrations. Since we all tend to serve the best on the table during special occasions, it definitely makes the cut in that category. Even though this appetizer is easy to make, it is very time consuming wrapping it. So, be patient when it comes to that part and you will be rewarded with one of the best tasting Lumpia you’ve ever had. A recipe all Filipinos are proud of! Lumpia (Shanghai type) is a type of egg roll, except it's mainly filled with meat. You could use pork and beef or both! It's a yummy recipe and great to serve as side dish or appetizer.
Main Ingredients :
- 1 lb ground pork
- 1/2 cup diced shrimp
- 1/2 cup grated carrots
- 3 tbsp soy sauce
- 1 tbsp Five Spice Powder
- 1 egg
- 1 pack Spring Roll Shells/Wrappers
- cooking oil
- Duck Sauce (dipping sauce)
Steps in making Lumpiang Shanghai :) :
Step 1. In a medium bowl, mix pork, shrimp, carrots, soy sauce, egg, and five spice powder until well blended.
Step 2. Lay out a spring roll wrapper. Spread about a spoonful of the mixture onto the middle portion of the wrapper. A fork works well to spread the mixture evenly.
Step 4. Roll the wrapper into a... roll. Seal the roll by smearing a little water along the edge of the wrapper.
Step 5. Make as many rolls as you want. If you have more meat than wrappers, you can make fried meatballs. If you have more wrappers than meat, seal the leftover wrappers in a plastic bag and freeze for next time.
TIPS:
1. Monitor the heat when frying. Too low makes the lumpia too oily and soggy; too high will burn the wrapper before the meat is cooked.
2. Lumpia is best eaten while warm and crunchy. To reheat, re-fry in oil, or bake until hot. Microwaving is not recommended.
3. It's always best to fry only what can be consumed in one sitting. Keep the rest of the raw rolls in the refrigerator up to two days, or freeze up to two weeks.
4. If you feel like adding a hint of the Orient, sprinkle a few drops of Sesame Oil to the meat mixture.
References :
Char Galinga ui !!! Himu i ko ana hahp :P
ReplyDeleteHahahaha . oh sureness chuvaness eklabooo ! :D ga.e kog ingredients mag.himu koo pero ako ray m.kaon ako guy naghago binuang kahayahay pud ba nimu . ! =p
ReplyDelete