Posts Tagged "Appetizers / Pulutan"

Siomai (Steamed Pork Dumplings)

Siomai (Steamed Pork Dumplings)

The Philippines has been greatly influenced by Chinese cooking since the time of Chinese trading with the Philippines. In fact many Filipinos are partly Chinese; me, case in point is partly Chinese. Siomai or steamed pork dumpling is Chinese in origin. This recipe is Chinese in origin with a slight twist; the exchange of rice in place of wonton wrapper. The reason for this exchange is that sometimes the wonton wrapper gets soggy and looks wilted; whereas the rice makes the Siomai look always fresh. My first encounter with ‘siomai’ was when I was a grade schooler at the Assumption Convent in Manila. The nuns sold these dumplings bought from the famous “Ma Mon Luk” restaurant during the school fairs. Siomai Ingredients: 500 grams ground pork 250 grams shrimps – steamed, peeled and cut into tiny cubes 1/2 cup carrots – peeled, cut into tiny cubes 1/8-inch size 3/4 cup water chestnuts or singkamas – cut into tiny cubes (water chestnuts preferred) 1/4 cup spring onions – finely chopped 1/2 cup pork luncheon meat (Spam) or ham – cut into tiny cubes 3 pieces dried black Chinese mushrooms – soaked in hot water till soft, drained, stems removed, and cut into tiny pieces or 1/2 cup finely chopped fresh Shitake mushrooms 1 teaspoon finely grated ginger 1 tablespoon seat salt 1 tablespoon sesame oil 3 tablespoons oyster sauce 2 tablespoons soy sauce 3 egg whites 1 teaspoon freshly ground black pepper 1 cup cornstarch (corn flour) 1 cup rice – soaked in water for 1 hour and drained or 50 pieces wonton wrappers 1/2 cup frozen green peas (optional for decoration) Siomai Procedure: Wear plastic gloves and, with hands, combine all the ingredients except rice or wrapper and peas, until well blended. With hands, shape mixture into 1 1/2-inch balls and roll in rice until the whole ball is covered with rice. Set aside on a tray until all the balls have been rolled. Place a pea on top of each ball. Arrange the dumplings in single layer in an oiled basket steamer or line steamer basket with ‘katcha’. Have two inches of water in the bottom layer of steamer and bring to a boil. Place the steamer basket on top and steam dumplings for 20 to 30 minutes or until the dumplings and rice are cooked. Serve with the dipping sauce. Dipping Sauce Ingredients: 1/2 cup soy sauce 1 tablespoon calamansi or lemon juice 1/2 teaspoon hot sauce (Tabasco or Chili sauce) 1/4 teaspoon sesame oil 1 tablespoon sugar Dipping Sauce Procedure: Mix together in a small bowl and use as dipping sauce for Siomai. Notes: Wrap the cover of the steamer with ‘katcha’ to prevent the dumplings...

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Pork Adobo with Rum

Pork Adobo with Rum

Adobo was originally a Spanish dish, having been introduced four hundred years ago, but has become something Filipinos have since adopted and made their own.  Indeed, there are as many versions of adobo as there are provinces in the Philippines. Practically each household has its own rendition of this traditional dish, each with its own distinct twist to the recipe.  The basic ingredients are garlic and vinegar or another souring agent (tamarind, guava and even watermelon are not unheard of) and soy sauce.  Some versions require coconut milk while others use olive oil.  The viands required to fill the stew are also as varied.  Aside from pork or chicken, one can make adobo with prawns, squid, lamb, goat, crabs, beef, vegetables (bamboo shoots, Chinese cabbage, potato, etc.) or even frog’s legs and balut (traditionally salted duck fetus).  Once prepared, it is an invaluable companion to steaming hot rice and makes for a quick meal over the week, as the older it gets, the richer and more full-bodied its flavor.  Even adobo’s leftovers need not go to waste.  The sauce and oils can be used for frying leftover rice while the meat can be shredded and also fried to a crisp as Ropa Vieja.  Try this recipe if you want something distinctly home-cooked from the Archipelago. Ingredients: 1 kilo pork belly (liempo) and cut into 1-inch width by 2-inch lengths 1/2 cup soy sauce 1/2 cup vinegar 1 cup rum (Tanduay or Añejo, the white variant, you can also use your favorite rum brand) Soak the pork belly pieces in this mixture. 2 tablespoons crushed garlic 2 tablespoons cooking oil Sauté garlic in the cooking oil till light golden brown. Remove garlic from oil and drain on paper towel. 1 cup buco juice (young coconut juice, aka young coconut water) 2 tablespoons cooking oil 1 tablespoon crushed garlic 1 tablespoon freshly crushed black peppercorns 1 piece bay leaf (aka laurel) 1 sprig oregano or 1/2 teaspoon crushed oregano Salt to taste, start with 1/2 teaspoon. Procedure: Marinate the pork belly in the mixture of soy sauce, vinegar and rum for 2 hours. Drain from marinade and save marinade. In a non-corrosive cooking pot, such as glass, enamel, or non-stick, pour in the oil from the sautéed garlic plus 2 tablespoons cooking oil. Avoid using aluminum or stainless steel pans, they will add a metallic flavor to the meat. Place pot over medium-low fire and sauté the 1 tablespoon crushed garlic till very light gold. Put in the marinated pork pieces and sear. Turn the flame to low and pour in the pork marinade, buco juice, peppercorns, bay leaf, and oregano. Simmer the pork, stirring occasionally, till the pork is tender;...

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