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.

Pork Embutido

Pork Embutido

• 1/2 kg ground pork
• 1/2 cup finely chopped carrots
• 1 cup finely chopped ham
• 3 tbsp. minced green bell pepper
• 3 tbsp. minced red bell pepper
• 1/3 cup sweet pickle relish
• 1/4 cup raisins
• 1/2 cup grated cheddar cheese
• dash of liquid seasoning
• salt & pepper, to taste
• 1 tbsp. cornstarch
• Vienna sausages

Cooking Instructions:

1. Prepare a steamer and set aside.
2. In a bowl, combine all the ingredients and mix until well blended.
3. Divide the mixture into 2 to 4 portions (depending on how many you want to make).
4. Spread and flatten the mixture onto the center of each foil.
5. Place vienna sausage on the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
6. Finally, roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. Repeat with the remaining pork mixture.
7. Place the embutido in a steamer and steam for an hour.
8. Cover with aluminum foil (Be sure the steam will not escape). Steam for an hour.
9. Remove from the steamer. Let it cool and slice into medallions.
10. Serve with your favorite catsup or sauces.

 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.

Suman Moron

Suman Moron

• 1/2 cup malagkit (glutinous) rice
• 1-1/2 cup ordinary rice
• 3/4 cup coconut milk
• 1-1/2 cup sugar
• 1 cup chocolate or cocoa (any brand)
• banana leaves, wilted over fire
• melted butter
• string

Cooking Instructions:

1. Soak over night the malagkit and ordinary rice. Grind the following day.
2. Soak both ground rice in coconut milk until soft. Add sugar and the chocolate.
3. Cook over low fire, constantly stirring until thick. Set aside and cool.
4. Prepare the leaves for wrapping by heating by over low fire. Brush the leaves with butter.
5. Put 2 tbsp. of the mixture in every wrap. Tie with string. Repeat until all are wrapped.
6. Cook/steam for half an hour in a double boiler container or a steamer.

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.

Steamed millet cakes with chocolate sauce (budbud kabog)

• 500 g (2½ cups) hulled millet (see Note)
• 1.8 L coconut milk
• 330 g (1½ cups) caster sugar
• 6 banana leaves (see Note)

Chocolate sauce

• 100 g dark chocolate (70% cocoa solids), chopped
• 100 ml milk
• 1 tbsp brown sugar
•  

Cooking Instructions:        

1.  Rinse millet in water, then drain. Place coconut milk in a large, deep saucepan and bring to the boil over medium–high heat. Gradually add millet, stirring constantly for 2 minutes or until millet starts to swell in size. Reduce heat to low, cover with a lid and cook, stirring occasionally, for 10 minutes or until liquid has almost been absorbed. Stir in sugar, then cook, covered, for a further 3 minutes or until liquid is absorbed and millet is tender. Remove from heat and cool slightly.
2.  Meanwhile, to prepare the banana leaves, working with one leaf at a time, pass each side over a high flame until starting to wilt, then wipe with paper towel. Remove centre veins from leaves, then cut leaves into 15cm squares. Reserve any leaf scraps and tear into thin strips to use as string to secure parcels.
3. Place heaped tablespoons of the millet mixture along one end of the banana leaf square. Roll over to enclose, then fold in the sides and roll up completely to form a cigar shape. Use a strip of leaf to secure the parcel. Repeat with remaining millet mixture and banana leaf squares to make about 50 parcels.
4. Fill a wok or large saucepan half-full with water, place a bamboo steamer on top and bring to the boil over high heat. Working in batches if necessary, stack budbud kabog in steamer and cook for 70 minutes, topping up with water if necessary, or until millet is very soft. Remove from heat and cool slightly.
5.  Meanwhile, to make chocolate sauce, place chocolate, milk and sugar in a heatproof bowl, and set over a saucepan of gently simmering water, making sure the bowl doesn’t touch the water. Cook for 1 minute or until chocolate starts to melt. Remove bowl from heat and whisk until smooth.
6. Open budbud kabog, drizzle over chocolate sauce and serve warm in banana leaves.

Notes

• Hulled millet is available from greengrocers, select delis and health food shops.

• Banana leaves are available from Asian food shops and select greengrocers.

source : www.sbs.com.au

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.

Suman Malagkit

Suman Malagkit

• 2 cups glutinous rice, soaked in water for 2 to 3 hrs
• 1 tsp. salt
• 2 cups fresh or canned coconut milk
• banana leaves for wrapping
• water for boiling

Cooking Instructions

1. Remove the water from the rice by straining, then place it in a pot with the coconut milk and salt.  Bring to a boil, stir and immediately lower the heat to the lowest setting and stir occasionally to minimize rice from sticking on the pot.  Let is simmer for 20 minutes then turn the heat off. Don’t open the pot, leave it for another 15 to 30 minutes to finish cooking and to cool down
2. For the wrapping, pass the banana leaves over an open flame very quickly. This process will release the aroma of the leaves and will make them soft and flexible. Cut the leaves by making equal number of small pieces or depending on what size of roll you want  your suman
3. Wrap the rice as tight as possible and fold the sides.  Tie two pcs. of suman with folded sides inward  (as shown on the picture) or you may wrap 6 pieces or more again with a larger piece if you still have extra leaves to serve as double protection
4. In a steamer, stack the suman and steam for around 30 minutes to one hour over boiling water. Make sure they are tender before removing them from the steamer
5. Allow it to cool before unwrapping so that it will firm up
6. Serve with sugar, sweetened grated coconut, latik  or ripe mango. Share & enjoy!

Suman sa Lihiya

Suman sa Lihiya

• 2 1/4 cups glutinous rice
• 1 teaspoon lye water
• 2 cups water
• 1 whole banana leaf, cleaned

Cooking Instructions:

1. Place the glutinous rice in a mixing bowl then pour-in water. Stir and soak for 2 to 3 hours.
2. Drain excess water from the mixing bowl then add lye water and stir thoroughly. The mixture will turn yellowish. Let stand for 30 minutes. Note: do not go beyond the recommended measurement for lye water.
3. Prepare the banana leaves. Here are some tips:
   a.Fresh banana leaves can be heated directly in fire for a very short time. This releases the natural aroma of the leaf and makes it more flexible.
   b. If you are using fresh frozen banana leaves, it is better to just wash it in warm water.
   c. You’ll need a pair of leaves per serving. The bigger leaf should measure about 12 by 10 inches while the smaller is 4 by 5 inches.
4. Arrange the banana leaves by placing the larger leaf first in a flat surface then put the smaller leaf in the center of the larger leaf.
5. Scoop about 1/4 cup of the rice mixture and place it over the smaller leaf.
6. Fold the leaf to secure the rice mixture (see video for procedure) and tie with a kitchen twine.
7. Arrange the folded banana leaves with rice mixture in a cooking pot then pour-in enough water.
8. Turn-on heat then let boil. Simmer for 80 minutes.
9. Turn-off heat and transfer the banana leaf covered rice cake on a serving dish.
10. Serve with white sugar, brown sugar, or latik.
11. Share and enjoy!

source : panlasang Pinoy