Monday, September 5, 2011

Siomai Pinoy Style – Food Recipe


Pork Siomai has been one of the most preferred foods when it comes on quick eating. Vendors usually steam this Pinoy food during preparation of their store. Then customers will just pass by to have a quick snack. Vendors will put it in a small paper like bowl with calamansi on the side of it. Then the customers will devour it immediately and have another set.
That’s how fast this Pinoy food sold in the food stores today. Usually if it is rush hour, there are a lot of people passing by to have a set of their favorite Pinoy food Pork Siomai. Here’s a recipe below.

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
soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)

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

Instructions:
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 past is optional.
Update: Someone asked me for the recipe of chilli paste and siomai wrapper that’s why I’m reproducing it here.

Wrapper:
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 an Asian taste.

The chilli paste found in restaurants is a combination of chillies, garlic and oil. Combine chopped chillies and mashed garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.

That’s the end of the recipe. I hope this one is the one that you are looking for. If it’s not, don’t worry. Just browse the category section on this blog and you’ll see the Siomai Category. Have a happy eating!
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Recipe by: Ex Designz
Photo by: Filipino Recipe TV

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