Easy Crab & Pork Siomai Recipe

INGREDIENTS:

• 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)

Cooking Instructions

1. In a large mixing bowl, combine the pork and crab meat. Mix well using a spatula or long wooden spoon.
2. 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.
3. Scoop around 1 to 1½ teaspoon of mixture and place at the middle of a wonton wrapper.
4. 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.
5. 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.
6. 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.
7. Pour the water into the steamer and let boil.
8. Steam the crab and pork shumai for 20 to 25 minutes.
9. Remove from the steamer and serve with ponzu or soy sauce and a lemon dip.
10. Share and enjoy!

SOURCE: panlasangpinoy.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Ginataang Kuhol

Ginataang Kuhol

30 kuhol or snails

2 cups kangkong leaves & stalks

1 cup thick cream (1st Extract)

2 cups thin cream (2nd Extract)

3-4 green pepper

1 medium onion, sliced

4 cloves garlic, minced

2 tbsp minced ginger

bagoong to taste

Cooking Instructions:

Soak kuhol in water for 2-3 hours. Wash and drain. Break tail-end of snails (simply by tapping with the handle of a knife). Wash again and drain. Set aside.

In a pan, put in thin cream, add garlic, ginger, onion, and green pepper. Bring to a boil. Add snail and kangkong leaves and stalks. Season with bagoong or salt. When kangkong is half cooked, add thick cream. Simmer for 10 minutes. Serve immediately.

source: Lutong Cavite

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Pancit-Bam-i

• 1 pound of canton noodles
• 2/3 pound of rice noodles
• ¹⁄₂ pound of chicken breast
• 1 pound of pork
• 1 pound of medium sized shrimp
• 4 pieces of chorizo (chinese sausage)
• 5 cloves of garlic, crushed then peeled
• 1 medium-sized onion, sliced
• 1 medium-sized red bell pepper, sliced
• 1 medium-sized green bell pepper, sliced
• 1 cup of brocolli heads
• 1 cup of cauliflower heads
• ¹⁄₂ cup of carrots, jullienne cut
• ¹⁄₂ cup of snow peas
• ¹⁄₂ cup of shredded cabbage
• ¹⁄₂ cup of chopped mushroom
• 4 tablespoons of soy sauce
• 2 tablespoons of vinegar
• 4 tablespoons of cooking oil
• 1 teaspoon of brown sugar
• ¹⁄₂ teaspoon of freshly ground black pepper
• ¹⁄₄ cup of sliced green onions for garnishing (optional)

Cooking Instructions:

1. In a pot boil the chicken breast in 2 cups of water with a dash of salt until the chicken is cooked through.
2. Remove the chicken from the water and save the water for later use.
3. When the chicken has cooled enough to be handled, shred it by pulling it apart with your hands and set it aside as well.
4. Marinate the pork in 2 tablespoons of soy sauce and cane vinegar for at least 10 minutes.
5. In a large pan or wok over medium-high heat, sauté the pork for about 2 minutes with a little cooking oil until it is cooked through then remove it from the pan.
6. When the pork has cooled enough to be handled, slice it into thin strips.
7. Now take the chorizo and chop it into small pieces.
8. Put the chorizo in the same pan over medium heat (do not add any cooking oil to the pan).
9. When the chorizo renders its own oil stir fry until it is fully cooked then remove it from the pan and set it aside.
10. Next peel the shrimp and add them to the pan along with a little cooking oil.
11. Stir fry the shrimp until they become pink in color.
12. Carefully take the shrimp out of the pan using a slotted spoon, leaving the shrimp flavored oil in the pan.
13. Cut the shrimp into small pieces then set it aside.
14. In the same pan with the shrimp flavored oil sauté the garlic and onions over medium heat.
15. Add the chicken and pork back to the pan and sauté for about 2 minutes.
16. Now add the green and red bell peppers, broccoli, cauliflower, carrots, snow peas, and cabbage.
17. Sauté for 5 minutes while frequently stirring.
18. Pour in about one cup of the chicken broth that you saved from earlier (use enough broth to cover mixture in the pan).
19. Add 2 tablespoons of soy sauce and 1 teaspoon of brown sugar.
20. Stir it all together then let it simmer for about 10 minutes.
21. While the broth boils soak the rice noodles in cold water and cut them the length you want them to be with scissors.
22. In a separate container soak the mushrooms for a few minutes and then coarsely chop them.
23. Once the broth has boiled for 10 minutes, add the rice noodles and mushrooms and mix thoroughly then let it cook for 5 more minutes.
24. Add the canton noodles then frequently stir while it cooks for 10 – 15 minutes or until the canton noodles are soft.
25. Now add soy sauce to taste (do not use salt).
26. Add the chorizo pieces and ground black pepper then stir for another 5 minutes.
27. Remove it from the heat and transfer it to a serving dish.
28. Garnish with spring onions and serve with calamansi or lemon.

source :  Filipino chow

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Pancit Molo

Pancit Molo

Dumplings:

• 1 pound of ground pork
• 1 pound of shrimp, minced
• 1 cup of turnips, finely chopped
• 1 carrot, finely chopped
• 2 teaspoons of salt
• 1 tablespoon of freshly ground black pepper
• 2 eggs
• wonton wrappers

Broth:

• 1 breast chicken, boiled and shredded
• 2 pounds of chicken bones
• ¹⁄₂ pound of shrimp, scaled and finely chop
• 3 slices of ham
• cooking oil
• ¹⁄₂ gallon of chicken broth
• salt to taste
• black peppercorns, crushed
• spring onions, finely chopped
• fish sauce
• 4 tablespoons of garlic, minced
• 2 onion, finely chopped
• garlic, finely chopped and fried for garnish

 

Cooking Instructions:

Dumplings:

1. Combine all the the dumpling ingredients in a mixing bowl.
2. Mix the ingredients thoroughly.
3. Put a teaspoon of the mixture in each dumpling wrapper and seal the dumpling.
4. Set the prepared dumplings aside.

Soup:

1. Bring the chicken bones and chicken breast to boil in a pot of water.
2. Once the chicken breast is cooked through remove it from the broth to cool.
3. Continue to boil the chicken bones.
4. When the chicken breast has cooled, shred the breast meat.
5. When the chicken bones have fished rendering stock, remove the bones and reserve the stock.
6. In the same pot that was previously used saute the garlic and onions then add the shredded chicken meat and fish sauce.
7. Simmer for a few minutes then add the ham, ground black peppercorns, and shrimp.
8. Simmer this mixture for a couple minutes.
9. Add the chicken stock and dumplings to the pot.
10. Bring to a boil then reduce to a simmer.
11. Simmer for 15 minute or until the pork is well done.
12. Add salt to taste and MSG (optional).
13. Serve the pancit molo while it is hot, sprinkled with spring onions and fried garlic.

source :  Filipino chow

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

La Paz Batchoy

 

La Paz Batchoy

Ingredients:

• 1 kilo mami noodles

Broth

• 1 medium size onion, quartered
• 1/2 head garlic, crushed
• 1/2 tsp. shrimp paste (bagoong)
• 1 tbsp. peppercorns, crushed
• 2 tbsp. Worcestershire sauce
• 10-12 c. beef/pork stock
• 1 tbsp. sugar
• 1 tsp. soy sauce
• salt to taste

Toppings

• 250 g. pork
• 150 g. pork liver
• 150 g. shrimps
• 1 pc. chicken breast

Garnishing

• chicharon, crushed
• chopped garlic,fried
• chopped spring onion

Cooking Instructions:

1. In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil.
2. Reduce heat and blanch shrimp until cooked.
3. Remove shrimp from the pot, remove shell and head each shrimp, set aside.
4. Add in pork, chicken and liver in the pot, let simmer for 25 minutes or until pork, chicken and liver are tender add more stock if necessary.
5. Remove pork, chicken and liver from the pot, drain and let cool.
6. Continue simmering the broth in low heat until ready to serve, season with salt to taste.
7. Slice the pork, chicken and liver into thin strips and set aside.
8. Place noodles in serving bowl and pour strained boiling stock over the noodles. Top with pork, chicken, liver, shrimp.
9. Garnish with chicharon, spring onion and fried garlic.
10. Serve immediately.

Recipe adapted from : Pinoy recipe

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Pork and Shrimp Siomai

Ingredients:

• 2 1/2 lbs ground pork
• 1 cup shrimp, minced
• 2 cups water chestnuts, minced
• 5 tbsp sesame oil
• 1 tbsp ground black pepper
• 1 cup onion, minced
• 1 cup carrots, minced
• 1 1/2 cups white mushroom, minced
• 1 pack won ton wrapper
• 1/4 cup scallions, minced
• 2 tsp salt
• 1 piece raw egg
• Water for steaming

Cooking Instructions:

1. Combine all the ingredients except for the water and wanton wrapper and mix thoroughly.
2. Wrap the mixed ingredients using the won ton wrapper. (watch the video for easy procedure)
3. Using a steamer, steam the wrapped siomai (shaomai) for 15 to 25 minutes. The time depends on the size of each individual piece (larger size means more time steaming).
4. Serve hot with kikkoman soy sauce and calamansi or lemon dip. Share and enjoy!

Source: panlasangpinoy.com/

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Squid Sisig

Squid Sisig

Ingredients

• 2 large squids, cleaned and ink sacks removed
• 2 medium yellow onion, minced
• 2 teaspoons minced ginger
• 2 tablespoons cooking oil
• 1 tablespoons soy sauce
• 2 tablespoon garlic powder
• 2 teaspoons salt

Cooking Instructions

1. Rub 1 teaspoon salt on the squid. Let it stand for 5 minutes.
2. Grill the squid for 3 to 4 minutes per side. Remove from the grill. Let cool.
3. Chop the squid into small pieces.
4. Heat the oil in a pan and then saute the garlic, onion, and ginger.
5. Put-in the chopped squid. Stir and then cook for a minute.
6. Add the garlic powder, salt, and soy sauce. Stir and cook for 2 to 3 minutes.
7. Transfer to a serving plate. Garnish with crushed chicharon and chopped scallions.
8. Serve with lemon wedges. Share and enjoy!

source: http://panlasangpinoy.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Pancit Guisado

Pancit Guisado 

(serves 1 – 2)

• 100 grams dried pancit canton noodles
• 5 – 6 pieces medium-sized prawns (deveined, head and shell removed), each sliced into 3 – 4 small pieces
• half a medium-sized carrot, sliced thinly
• 100 – 150 grams pork belly, sliced into bite sized cubes
• ¼ cup water
• ¼ cup soy sauce
• half a garlic bulb, minced
• 2 small red onions, sliced
• 2 – 3 tablespoons soy sauce
• 2 – 3 tablespoons hoisin sauce
• 2 tablespoons vegetable oil
• spring onions, sliced, for garnish

Cooking Instructions: 

1. Cook the noodles in a pot of boiling water. The noodles may cook fast, around 1 – 2 minutes. Drain and set aside.
2. Cook the pork pieces by placing it in a frying pan and adding the water. Let the water boil and cook the pork until the water dries up, pork starts to toast, and fat begins to render. Add the 1/4 cup soy sauce and cook until tender. Set aside.
3. In a pan, heat oil over medium heat. Add the garlic and onions. Saute until fragrant. Add the carrots and fry until slightly tender.
4. Add the soy sauce, hoisin sauce, and the prawns. Mix everything together and cook until prawns are pink, around a minute or two. Add the pork belly and noodles.
5. Mix everything together and fry for another 30 seconds. When done, remove from pan and serve in individual bowls or in a takeout box for that full effect. Garnish with the spring onions and serve. Enjoy!

source :  the Hungry Giant

Adobong Tahong

Adobong Tahong

Ingredients

• 1 lb. Mussels, cleaned and shell removed
• 3 cloves garlic, crushed
• 3 tablespoons soy sauce
• 2 tablespoons white vinegar
• 4 pieces dried bay leaves
• ½ tablespoon whole peppercorn
• 2 tablespoons toasted garlic
• 2 tablespoons cooking oil
• Salt to taste

Cooking Instructions

1. Heat the cooking oil in a cooking pot.
2. Put-in the crushed garlic and whole peppercorn. Cook until the garlic turns light brown.
3. Add the mussels. Stir and cook for 2 minutes.
4. Put-in the bay leaves, add the soy sauce, and 1 tablespoon of toasted garlic. Let it boil. Simmer for 5 to 7 minutes.
5. Pour-in the vinegar. Let the liquid reboil. Stir and then cook for 3 minutes.
6. Add salt to taste. Transfer to a serving plate.
7. Top with the remaining toasted garlic. Serve.
8. Share and enjoy!

source: http://panlasangpinoy.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Pancit Palabok

Pancit Palabok 

(serves 6 – 8)

Some miki noodles have been pre-salted already, so exercise caution when seasoning the sauce, tasting as you go along.
2 500-gram packs miki (egg noodles; the ones that I used were bundled but already soft and ready to use, with a shelf-life of only 3 days)
Sauce:

• At least 8 – 10 medium-sized prawns, head and shell intact, but with barbs (the rostrum) and whiskers snipped
• 3 – 4 cups water to cook the prawns
• 1 30-gram pack annatto/atsuete seeds
• ¼ cup vegetable oil

Seasoning:

• 2 tablespoons patis/fish sauce, or more to taste
• Salt and pepper
• 2 pork broth cubes, or more to taste
• Cornstarch slurry: 6 – 8 tablespoons cornstarch dissolved in 1 cup warm water

Toppings:

• ¼ kilo pork belly, sliced into small cubes
• Pork chicharon, crumbled
• Spring onions, cleaned and sliced thinly
• Napa cabbage/Chinese pechay, cleaned and sliced into strips
• 5 – 8 hard-boiled eggs, sliced in half

 

Cooking Instructions: 

1. Over medium heat, boil prawns in a pot with the water. When thoroughly orange all over, turn off the heat.
2. Using a slotted spoon, remove the prawns and place in a bowl. Allow to cool. Reserve the water for use later.
3. Meanwhile, in a pan, add the pork with enough water to cover the bottom of the pan. Cook over medium heat. Season with salt and pepper. Allow the water to evaporate and the pork’s fat to render. Sauté the pork in its own fat until lightly toasted.
4. Peel the prawns and remove the heads. Place all the prawn heads in a mortar and using the pestle (the heavy bat shaped object), pound the prawn heads until juices have been released and the mixture looks “pulpy”.
5. Place everything in the pot of water that was used to boil the prawns and mix everything together.
6. In a small pot, make the atsuete oil by heating the vegetable oil over medium heat and adding the atsuete seeds. Toast until fragrant and the oil takes on a shade of dark orange.
7. Add the oil to the shrimp water, together with the seeds. Mix everything together and let the color bleed into the soup, leave for 3 – 5 minutes. You will want a slightly dark yellow-orange colored liquid.
8. Run the mixture through a sieve and into a slightly larger pot.  Heat the pot over medium heat. Add around 1 – 2 more cups water. Season with salt and pepper. Add the broth cubes and the fish sauce, starting with 2 cubes and 2 tablespoons, respectively. Add more if desired.
9. When it starts to simmer, add the cornstarch slurry. Allow to boil, stirring frequently. Adjust taste and consistency to your liking. I personally want a liquid that’s thick and gravy-like, which may need more of the slurry, or not – it’s your call.
10. Place the miki noodles in a bowl of hot water to wash and soften it. Drain.
11. Put everything together: In a plate, place a generous mound of noodles. Ladle an equally generous amount of sauce. Add the toppings (toasted pork belly, sliced spring onions and Napa cabbage, shrimps, hard-boiled egg) and sprinkle with the crumbled chicharon. Serve with calamansi on the side. Enjoy!

source :  the Hungry Giant