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Ingredients 1 kg ground pork (suggested proportion of fat to lean meat is 1:3) 1/3 cup chopped water chestnuts or turnips (singkamas) 3/4 cup

chopped carrots 2 tbsp or 4 cloves minced garlic 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 5 g seasonings 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) Directions - Mix all the ingredients for the filling in a bowl. - 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. - To enclose, gather up the edges of the wrapper and gently fold 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. - Meanwhile, boil water and brush steamer with oil.

Serve with soy sauce. peeled and minced * dried shrimp or meat finely chopped or grind (Adds more flavor but optional) Siomai Chilli Sauce Directions . calamansi and sesame oil. Siomai can be marketed in schools. Chili Sauce for Siomai * 1/8 kilo Chillies (Siling Labuyo) * 3 tablespoons cooking oil * 2 cloves garlic.Combine chopped chillies. offices..When the water gets to a rolling boil. or to your neighbors. . simmer and stir well. Source: Pinoy Bisnes Ingredients . dried shrimp or meat and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Chilli paste is optional. arrange the siomai in the steamer and let stand for 15-20 minutes. longer for larger pieces. Add oil. Put your cooked Siomai in a nice packaging when planning to sell it.

salt. vodka. Put the shrimps in the plastic bag and shake until all the shrimps are coated with flour 4. Share and enjoy! Mango-Pomegranate Gelatin Dessert Posted on Sunday. In a deep pot or pan.1 2 3 1 1 3 lb shrimp cups white wine (you may also use either gin. and pepper in a clear plastic bag and mix well by shaking 3. or beer) cups flour tsp salt tsp ground black pepper cups cooking oil Directions 1. Serve hot with vinegar. Place the flour. put-in the cooking oil and deep fry the shrimps until the shrimps floats 5. Remove from the pot and place in a plate with napkin or paper towel to absorb the excess oil 6. Marinade the shrimps in wine (or liquor) for 30 to 40 minutes 2. September 16. 2012 .

each) JELL-O Lemon Flavor Gelatin 1-1/2cups cold water 1Tbsp. stir until well blended. Serve topped with COOL WHIP. chopped 1/2cup pomegranate seeds 2/3cup thawed COOL WHIP Whipped Topping Direction ADD boiling water to gelatin mixes in large bowl. STIR in mangos and pomegranate seeds. Refrigerate 1 hour or until thickened. REFRIGERATE 4 hours or until firm. zest and juice. until gelatin is completely dissolved. Pour into 9x5-inch loaf pan sprayed with cooking spray. peeled. stir 2 min.Ingredients 1-1/2cups boiling water 2pkg. (3 oz. . each lemon zest and fresh lemon juice 1 mango. Add cold water. Unmold onto serving plate.

dark soy sauce. Remove from the saucepan. plunge briefly into ice cold water. bring the chicken broth. and drain. garnished with the . Pour the sauce over the blanched broccoli.Ingredients 1 pound broccoli flowerets Sauce: 1/4 cup chicken broth 1 tablespoon oyster sauce 1 tablespoon dark soy sauce 1 teaspoon granulated sugar 1/4 teaspoon sesame oil Pinch of salt 1 teaspoon cornstarch dissolved in 4 teaspoons water 2 tablespoons white sesame seeds Directions Bring a large pot of salted water to a boil. Serve hot. Add the broccoli and blanch for 2 to 3 minutes. granulated sugar. Add the cornstarch and water slurry. sesame oil to a boil. In a small saucepan. Add salt to taste. stirring to thicken. oyster sauce. until it is tender but still crisp.

and dredge in flour. beer and baking powder. 1/2 cup flour. Refrigerate for 30 minutes. September 13.sesame seeds. . shaking off excess flour. 2012 Ingredients 1 egg 1/2 cup all-purpose flour 2/3 cup beer 1 1/2 teaspoons baking powder 1/4 cup all-purpose flour 2 cups flaked coconut 24 shrimp 3 cups oil for frying Directions In medium bowl. Hold shrimp by tail. Roll shrimp in coconut. and place on a baking sheet lined with wax paper. Dip in egg/beer batter. Source: Chinese Food Coconut Shrimp Posted on Thursday. heat oil to 350 degrees F (175 degrees C) in a deep-fryer. allow excess to drip off. Place 1/4 cup flour and coconut in two separate bowls. Meanwhile. combine egg.

Fry shrimp in batches: cook. Using tongs. remove shrimp to paper towels to drain. . or until golden brown. for 2 to 3 minutes. turning once. Serve warm with your favorite dipping sauce.