Crab & Pork Siomai
- 2 lbs ground pork
- 12 ounces crab meat
- 3 tbsp sesame oil
- 1 large egg
- 1 medium sweet onion, minced
- 1 cup minced carrots
- 1 pack won ton wrapper
- ½ teaspoon ground black pepper
- 2 tsp salt
- Cooking oil spray
- 5 cups water (for steaming)
- In a large mixing bowl, combine the pork and crab meat. Mix well using a spatula or long wooden spoon.
- Add the sesame oil, egg, salt, pepper, onions, and carrots. Continue to mix until all the ingredients are properly incorporated. You can even mix using your hand if you feel comfortable doing this.
- Scoop around 1 to 1½ teaspoon of mixture and place at the middle of a wonton wrapper.
- Fold the wonton wrapper to cover all the sides. Make sure that you leave the top open. Do this step until you are down with the last shumai. If you need more guidance on this step, this pork siomai recipe cooking video might be helpful.
- Spray cooking oil on the base of a bamboo or metal steamer to avoid the shumai from sticking. I use Pam cooking oil spray all the time, but feel free to use whatever brand suits you. If you do not have a cooking oil spray around, you can spread about a tablespoon of cooking oil using a paper towel.
- Arrange the shumai on steamer. Make sure that you leave a little space in between each piece to prevent the shumai from sticking to each other.
- Pour the water into the steamer and let boil.
- Steam the crab and pork shumai for 20 to 25 minutes.
- Remove from the steamer and serve with ponzu or soy sauce and a lemon dip.
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Shrimp and Pork Siomai Recipe
Shrimp and Pork Siomai Ingredients:
- 1 teaspoon salt1 kg Lean ground Pork or 1 kg Prawn (shrimp) peeled
- 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
- 50 pcs. large or 100 pcs. small wanton or siomai wrapper
- soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)
- 1/4 cup water
- 1 egg
- 1 tablespoon vegetable or corn oil
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/8 kilo Chillies (Siling Labuyo)
- 3 tablespoons cooking oil
- 2 cloves garlic, peeled and minced
- Mix all the ingredients for the filling in a bowl.
- Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
- Meanwhile, boil water and brush steamer with oil.
- When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
- Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.
- Beat egg and mix with flour till free of lumps.
- Bring water, cooking oil and salt to a boil, then pour in flour.
- Remove from heat and beat until mixture forms a ball.
- Divide the dough into 1 1/4 -inch balls.
- Roll each ball on a floured board until paper thin. Set aside.
- Simplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil, never olive oil if you want it to have a Filipino taste.
- Combine chopped chillies and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.
Crispy Cheddar Chicken
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley
1 14 ounce can cream of chicken soup
2 T sour cream
2 T butter
1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the
mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
5. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges
of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until
the sauce is nice and hot. Serve over the chicken. Enjoy!
Pinoy Shawarma Rice
Oil for cooking tapa
Garlic yogurt sauce
For Beef Tapa
500 g beef sirloin, tapa cut
1/4 cup soy sauce
2 tbsp brown sugar
1 tsp garlic powder
1/2 tsp black pepper
Bird’s eye chili, optional
For Cucumber Salad
1 pc cucumber, seeded, halved & sliced thinly
4 pcs tomato, seeded, sliced
1 medium white onion mince and cubed
For Garlic Yogurt Sauce
1 small tub yogurt (125ml)
1/4 tsp garlic powder
1/4 tsp minced fresh garlic
1/8 tsp salt
For Shawarma Rice
2 cups long grain rice (Jasmine or basmati)
2 cups water
1/4 cup margarine
1/2 tsp kasubha (crocus in english or dried safflower)
1. Toss cucumber salad ingredients together in a bowl, serve on the side of shawarma rice.
2. Mix together all ingredients for garlic yogurt sauce. Keep mixed sauce in the chiller until ready to use.
3. Rinse rice, put in a rice cooker together with water, margarine and kasubha. Cook rice as you would.
4. Once cooked, fluff rice to distribute color. Set aside and keep warm.
5. In a bowl, marinate beef in soy sauce, brown sugar, garlic powder and black pepper for 20 minutes or overnight.
6. Pan fry marinated tapa in oil until browned. Chop into pieces.
7. To assemble, put rice on plate, cucumber salad on the side.
8. Top minced tapa over rice.
9. Drizzle garlic yogurt sauce all over the beef & rice. You can also combine drops of hot sauce over your garlic sauce if you like it spicy.
Orange Chicken Meatballs
For the meatballs
1/4 cup milk
1/4 cup Panko breadcrumbs
1 1/2 pounds ground chicken (See Kelly’s Note)
2 cloves garlic, minced
2 teaspoons minced fresh ginger
2 Tablespoons minced scallions
2 Tablespoons low sodium soy sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
For the sauce
1 1/2 teaspoons sesame oil
1 1/2 teaspoons olive oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 1/2 teaspoons crushed red pepper flakes, or more to taste
3/4 cup orange marmalade
1/4 cup hoisin sauce
Make the meatballs
1. Preheat the oven to 500ºF. Spray a minimuffin pan or baking dish with cooking spray.
2. In a small bowl, stir together the milk and Panko breadcrumbs and let sit for 5 minutes.
3. In a large bowl, combine the ground chicken, garlic, ginger, scallions, soy sauce, salt, pepper and soaked breadcrumbs.
4. Use your hands to thoroughly combine the meat mixture and then shape it into balls using 2 to 3 tablespoons of meat per meatball.
5. Place the shaped meatballs into the prepared pan and bake for 12 to 15 minutes until the meatballs are fully cooked. While the meatballs are
baking, prepare the sauce.
Make the sauce
1. Add the sesame oil and olive oil to a small saucepot over mediumlow heat. Add the garlic and ginger and cook, stirring, for about 2 minutes
until golden brown.
2. Add the red pepper flakes, orange marmalade and hoisin sauce, and cook, stirring occasionally, for 5 minutes until the sauce has thickened
3. Remove the meatballs from the oven and transfer them into a large bowl. Pour the sauce on top and toss to coat. Serve immediately.