PORK SIOMAI

PORK SIOMAI


 
Ingredients:
 
1/2 kilo ground pork
3/4 cup onion, minced
2 tbsp garlic, minched
3/4 cup carrots, minced (i mix carrots and parsnip)
1 egg
1/2 tsp salt
1/2 tsp pepper
2-3 green onions, chopped
1 stalk celery, chopped
1 tsp sesame oil
wonton or siomai wrapper 

Cooking Instructions

Combine all the ingredients together except the wrapper.

Wrap the meat in wanton wrapper by placing about 1 tbsp of meat in the center.

Place all the wrapped meat in the steamer.

Steam for 20-25 minutes or deep fry.

DIPPING SAUCE:
2 tbsp soy sauce
1 tbsp lemon or calamansi

 

Easy Gyoza (Pan Fried Dumplings)

INGREDIENTS:

• Store-bought gyoza wrapper
• Oil, for pan-frying
• Water, for steaming

For the Filling:

• 8 oz ground pork
• 2 oz cabbage, shredded and cut into small pieces
• 1 thumb-sized ginger, peeled and grated
• 1 clove garlic, peeled and grated
• 1/2 tablespoon cornstarch
• 1 1/2 tablespoons Mizkan (Bonito Flavored) Soup Base or 1 tablespoon soy sauce
• 1/2 tablespoon sake
• 3 dashes white pepper
• 1/2 teaspoon sesame oil
• 1 tablespoon chopped scallion, green part only
• Pinch of salt

For the Ponzu Dipping Sauce (Optional):

• 4 tablespoons Mizkan AJIPON® Ponzu or regular Japanese Ponzu
• 1/2 teaspoon sesame oil

Cooking Instructions

1. In a bowl, combine all the ingredients in the Filling and blend well. The Filling should be sticky and cohesive.
2. In a dipping bowl, combine the Ponzu with the sesame oil. Stir to blend well.
3. To assemble the gyoza, place a piece of the gyoza wrapper on your palm or a flat surface. Spoon about 1 teaspoon of the Filling onto the center of the wrapper. Dip your index finger into some water and moisten the outer edges of the dumpling wrapper. Fold the gyoza over, press and seal the left end. Use your thumb and index finger to make a pleat. Pinch to secure tightly. Repeat the same to make the pleats. (Start with 3-4 pleats if you are a beginner). A nicely wrapped gyoza should have a crescent shape.
4. Heat up the oil in a skillet or stir-fry pan over medium heat. Arrange the gyoza  and cover with the lid. Pan-fry the gyoza until the bottoms turn golden brown and become crispy. Add about 1/4-inch water into the skillet or stir-fry pan and cover the lid immediately. The water should evaporate after a few minutes. Continue to cook the gyoza for a couple of minutes to crisp up the bottoms.
5. Remove the gyoza from the skillet or stir-fry pan and serve immediately with the Ponzu dipping sauce

SOURCE: atbp.ph
IMAGE: manusmenu.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.

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.

Lumpia

Lumpia

1 tbsp vegetable oil

1 lb ground pork

2 clove garlic, crushed

1⁄2 cup onion, chopped

1⁄2 cup carrots, minced

1⁄2 cup scallion, chopped

1⁄2 cup green cabbage, thinly sliced

1 tsp ground black pepper

1 tsp salt

1 tsp garlic powder

1 tsp soy sauce

30 lumpia wrappers

2 cup vegetable oil, for frying

Cooking  Instructions

·  Place a wok or large skillet over high heat and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat and set aside until cool enough to handle.

·  Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.

·  Heat a heavy skillet over medium heat, add oil to 1/2 inch depth and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

source : kitchme

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.

Bopis

Bopis

1/2 kilogram Bopis meat (pork heart and lungs), ground
1 small carrots, diced
1potato, diced
I bell pepper (red or green), diced
1 large onion, chopped
5 cloves garlic, choppes
half thumb size ginger, choppes
Siling haba 
Bay Leaves
Vinegar to taste
1/2 cup water
3 tbsp Soy Sauce
Salt and Pepper to taste
Brown Sugar to taste
4 tbsp Anato oil
1 tbsp Vegetable oil

Cooking Instructions:

 1.  Wash the bopis meat properly.  Place them in a pot and pour water over eat, bring to a boil and simmer until the meat are tender.  Drain bopis meat and rinse in running water. Drain properly to remover excess water.
2.  In a wok,vegetable oil and saute in it the garlic, ginger, and onion.  Throw in the bopis meat.  STir fry for about 2 minutes. Pour 1/2 cup of water and season with the soy sauce and vinegar. Cover and allow to simmer until most of the liquids have evaporated.
3.  Add in the anato oil and throw in the rest of the ingredients. Stir-fry.
4. Adjust taste by adding salt, sugar, and black pepper powder.


source :  Cooking Pinay


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.

Tokwa and Tuna

• 6 oz. ahi tuna
• 14 oz. extra firm tofu
• 1 medium red onion, sliced
• 3 pieces long green chili, sliced
• ¾ cup apple cider or cane vinegar
• 2 tablespoons soy sauce
• 2 tablespoons granulated white sugar
• 1½ cups cooking oil
• Salt and ground black pepper

 Cooking Procedures:

1. Combine the vinegar, soy sauce, and sugar in a bowl. Mix well. Microwave for 15 seconds. Set aside.
2. Rub ¼ teaspoon salt and ⅛ teaspoon ground black pepper on the ahi tuna. Let it stay for 15 minutes.
3. Heat-up the grill. Grill the tuna for 3 to 5 minutes per side.
4. Remove the tuna from the grill. Slice into cubes. Set aside.
5. Heat the oil in a deep cooking pot.
6. Once the oil is hot, deep fry the tofu (two pieces at a time) until the color turns golden brown.
7. Remove the tofu from the cooking pot. Let the excess oil drip. Slice the tofu into cubes. Set aside.
8. Combine the tuna, tofu, onion, and green pepper in a mixing bowl. Toss.
9. Pour-in the vinegar mixture. Gently toss until all the ingredients are well blended.
10. Transfer to a serving plate or bowl.

source :  panlasangpinoy

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.

Chicharong Bulaklak

Chicharong Bulaklak

• 2 kilos pork mesentery
• 10 cloves garlic, crushed
• 2 medium onions, diced
• 5 bay leaves
• 1 tsp whole peppercorn
• 3 tbsp salt
• cooking oil for deep frying

Dipping Sauce

• vinegar
• 3 cloves garlic, crushed and minced
• 1 small onion,  minced
• salt and pepper to taste 

Cooking Instructions:

1. Wash and rinse the masentery many times until the foul or bitter odor is reduced, if not totally eliminated. Wash inside out.
2. Place the pork mesentery in a large pot or deep frying pan and pour water on it enough to cover it. Let the water boil on high heat for about 10 minute.
3. Drain then, again, pour water on it enough to cover it. Let the water boil on high heat.  Remove any scum.
4. When the broth is clear, adjust the heat to low and add all the ingredients, except for the oil, and continue simmering until the meat is just tender.
5. Remove the meat from the broth, let it cool, drain and slightly dry up. (You can wrap and freeze it if frying is to be done some other time.)
6. To fry, heat enough oil in a large wok or deep frying pan. Slice the boiled meat to manageable sizes. With utmost care, deep fry the meat in batches.
7. Flip them over if necessary to attain even cooking on two sides, golden brown and crisp.
8. Remove excess oil from the cooked meat by properly draining it in paper towel.
9. For the dipping sauce, just mix the ingredient

Pork Chicharon

Pork Chicharon

• Pork rind with a thin layer of fat, cut into rectangles
• Salt and pepper

Cooking Instructions:

1. Throw in pork rind pieces into a pot of boiling water and continue boiling for about 20 minutes. Add salt and pepper and simmer until tender.
2. Drain. You may bake them or dry under the sun but I just leave them in a platter for a couple of hours to dry. Then refrigerate overnight.
3. Heat about 2 cups of oil in a deep casserole. Deep-fry pork rind in batches over medium heat until puffy and crisp. Be sure to cover with lid as the splattering is pretty nasty.

Notes:Prep time includes 2 hours of drying time before deep-frying.

Filipino Pork Barbeque

Filipino Pork Barbeque

3 lbs thin cut center cut pork loin chops, pounded until very thin (between 1/8-1/4 inch) and cut into 1 inch wide slices against the grain (or you can use pork butt, partially frozen for easier cutting, and slice thin) (I used pork butt because I like that it has a little more fat. You still might need to trim some of the fat. You can also use pork belly, just remove the skin before slicing.)

Marinade:
1 can 7-up (12 oz.)
1/2 c. oil
3/4 c. soy sauce (I used gluten-free soy sauce)
3/4 c. brown sugar
3/4 c. ketchup or banana ketchup (I used regular gluten-free ketchup)
6 Tbsp. lemon juice (about 2 lemons, squeezed)
8 garlic cloves, smashed
4 big scallions, chopped or 1 small-medium onion, chopped (I used a medium onion)
1 tsp. kosher salt
Ground black pepper
If you like spice, add 2 tsp. sriracha hot sauce or more, or 1-2 tbs. Frank's red hot sauce, or any chili sauce or fresh chilis (optional) (I left this out)
Basting sauce:
1/2 c. 7-up
1/4 c. soy sauce (I used gluten-free soy sauce)
1/4 c. ketchup (I used regular gluten-free ketchup)
1/4 c. brown sugar
2 Tbsp. lemon juice

Cooking Instructions:

Prepare the pork as noted above. Mix the marinade ingredients together well. Combine the pork and marinade in a Ziploc bag. Seal and put in the fridge for a minimum or four hours, but better yet overnight or up to 2 days. (I marinated mine overnight.)
Soak bamboo skewers in water for a few hours or overnight to avoid burning when cooking.
When getting ready to cook, slide pork onto skewers, putting several pieces on each skewer as fits with room on the bottom to hold the stick.
Barbecue over medium-high heat over hot coals or gas grill until pork is done, basting as necessary to put a nice glaze on the meat. Depending on the thickness of the pork, you can char the meat first and then move it to a cooler side of the grill to finish cooking. (I also continuously basted the meat. I separated the basting sauce into two bowls-- one for raw meat while it was cooking, another to baste the cooked meat just in case of contamination).


source:  tortillasandhoney

Pork Barbeque

PORK BARBECUE


1 kg pork tenderloin, sliced into 1" cube

Marinade:

15 cloves garlic, crushed and chopped
2 tsp salt
1 tsp black pepper powder
4 tbsp soy sauce
4 tbsp sugar
1 12oz 7up or sprite
10 pcs calamansi
Banana catsup
Lea & Perrins Worcestershire sauce

Cooking Instructions:

1.   Mix all the ingredients for the marinade and marinate the pork in it for at least 24 hours

2.  Place the pork in a skewer and grill each pork barbecue on live charcoal.  baste with the marinade

For the sauce: Just simmer the remaining marinade for at least 10 minutes

 

source : eatingclubvancouver