Friday, March 23, 2012

SPECIAL CHICKEN-PORK SIOMAI

(10-15 Servings)

INGREDIENTS:

* ½ kilo ground chicken

* ½ kilo ground pork

* 10 Chinese mushrooms, cleaned, washed and finely chopped

* 1 tablespoon salt

* 1 tablespoon black ground pepper

* 4 tablespoons sugar

* 2 tablespoons sesame oil or olive oil

* 1 cup cornstarch

*1 cup young onion, finely minced

* 2 white eggs

*margarine (small amount only)

*wanton or siomai wrapper

SAUCE INGREDIENTS:

* ½ cup calamansi extract or lime extract

* 1 cup soy sauce

* ½ cup minced garlic

*chili powder

PROCEDURE:

* Boil water into a casserole over a medium high heat.

* Spread a small amount of margarine into the steamer that will be the cover of the casserole with boiling water.

* In a clean bowl, combine all the main ingredients and mix well.

* Scoop one teaspoon full of the chicken-pork mixture for every wanton or siomai wrapper, wrap properly, one at a time.

* Every Chicken-Pork Siomai should be place into the steamer, arrange properly and orderly.

* Add more cups of water to the boiling water and let it steam for 15 minutes.

* While waiting for the Chicken-Pork Siomai to be steam, prepare the soy sauce. In a small bowl, combine all the sauce ingredients and mix well. Set aside.

* Transfer the cooked and steamed Special Chicken-Pork Siomai into a serving tray.

* Serve with sauce at the center of the tray.

MORE TIPS:

*Special Chicken-Pork Siomai can also be fry into a frying pan with so much cooking oil for deep frying especially if you want it to be crunchy.

* Chili sweet sauce is also a perfect match to Special Chicken-Pork Siomai to dip.

* Best during snack time or having happy hour. Serve with red wine or beer.

* It is more delicious if you will add more sauteed garlic in your calamansi soy sauce.

* Special Chicken-Pork Siomai is best to serve right after the steamer or while it is still hot.

* Special Chicken-Pork Siomai can also be an extra income if you will sale it.

* You can substitute other vegetables such as minced carrots, minced singkamas from mushroom.

* You can also dip Special Chicken-Pork Siomai in Vinegar with garlic and onion, Soy sauce with vinegar and ground pepper.

By: Forever Young “,)


Thursday, March 22, 2012

SPECIAL BEEFY SHRIMP SIOMAI

(10-15 Servings)

INGREDIENTS:

* ½ kilo ground beef

* ½ kilo shrimp, washed, skinned, cleaned and chopped

* 10 Chinese mushrooms, cleaned, washed and finely chopped

* 1 tablespoon salt

* 1 tablespoon black ground pepper

* 4 tablespoons sugar

* 2 tablespoons sesame oil or olive oil

* 1 cup cornstarch

*1 cup young onion, finely minced

* 2 white eggs

*margarine (small amount only)

*wanton or siomai wrapper

SAUCE INGREDIENTS:

* ½ cup calamansi extract or lime extract

* 1 cup soy sauce

* ½ cup minced garlic

*chili powder

PROCEDURE:

* Boil water into a casserole over a medium high heat.

* Spread a small amount of margarine into the steamer that will be the cover of the casserole with boiling water.

* In a clean bowl, combine all the main ingredients and mix well.

* Scoop one teaspoon full of the beef-shrimp mixture for every wanton or siomai wrapper, wrap properly, one at a time.

* Every Beef-Shrimp Siomai should be place into the steamer, arrange properly and orderly.

* Add more cups of water to the boiling water and let it steam for 15 minutes.

* While waiting for the Beefy Shrimp Siomai to be steam, prepare the soy sauce. In a small bowl, combine all the sauce ingredients and mix well. Set aside.

* Transfer the cooked and steamed Special Beefy Shrimp Siomai into a serving tray.

* Serve with sauce at the center of the tray.

MORE TIPS:

*Special Beefy Shrimp Siomai can also be fry into a frying pan with so much cooking oil for deep frying especially if you want it to be crunchy.

* Chili sweet sauce is also a perfect match to Special Beefy Shrimp Siomai to dip.

* Best during snack time or having happy hour. Serve with red wine or beer.

* It is more delicious if you will add more sauteed garlic in your calamansi soy sauce.

* Special Beefy Shrimp Siomai is best to serve right after the steamer or while it is still hot.

* Special Beefy Shrimp Siomai can also be an extra income if you will sale it.

* You can substitute other vegetables such as minced carrots, minced singkamas from mushroom.

* You can also dip Special Beefy Shrimp Siomai in Vinegar with garlic and onion, Soy sauce with vinegar and ground pepper.

By: Forever Young “,)


Wednesday, March 21, 2012

SPECIAL PORK-SHRIMP SIOMAI

(10-15 Servings)

INGREDIENTS:

* ½ kilo ground pork

* ½ kilo shrimp, washed, skinned, cleaned and finely chopped

* 10 Chinese mushrooms, cleaned, washed and finely chopped

* 1 tablespoon salt

* 1 tablespoon black ground pepper

* 4 tablespoons sugar

* 2 tablespoons sesame oil or olive oil

* 1 cup cornstarch

*1 cup young onion, finely minced

* 2 white eggs

*margarine (small amount only)

*wanton or siomai wrapper

SAUCE INGREDIENTS:

* ½ cup calamansi extract or lime extract

* 1 cup soy sauce

* ½ cup minced garlic

*chili powder

PROCEDURE:

* Boil water into a casserole over a medium high heat.

* Spread a small amount of margarine into the steamer that will be the cover of the casserole with boiling water.

* In a clean bowl, combine all the main ingredients and mix well.

* Scoop one teaspoon full of the pork-shrimp mixture for every wanton or siomai wrapper, wrap properly, one at a time.

* Every Pork-Shrimp Siomai should be place into the steamer, arrange properly and orderly.

* Add more cups of water to the boiling water and let it steam for 15 minutes.

* While waiting for the Pork-Shrimp Siomai to be steam, prepare the soy sauce. In a small bowl, combine all the sauce ingredients and mix well. Set aside.

* Transfer the cooked and steamed Special Pork-Shrimp Siomai into a serving tray.

* Serve with sauce at the center of the tray.

MORE TIPS:

*Special Pork-Shrimp Siomai can also be fry into a frying pan with so much cooking oil for deep frying especially if you want it to be crunchy.

* Chili sweet sauce is also a perfect match to Special Pork-Shrimp Siomai to dip.

* Best during snack time or having happy hour. Serve with red wine or beer.

* It is more delicious if you will add more sauteed garlic in your calamansi soy sauce.

* Special Pork-Shrimp Siomai is best to serve right after the steamer or while it is still hot.

* Special Pork-Shrimp Siomai can also be an extra income if you will sale it.

* You can substitute other vegetables such as minced carrots, minced singkamas from mushroom.

* You can also dip Special Pork-Shrimp Siomai in Vinegar with garlic and onion, Soy sauce with vinegar and ground pepper.

By: Forever Young “,)


Tuesday, March 20, 2012

SPECIAL CHICKEN SIOMAI


(10-15 Servings)

INGREDIENTS:

* 1 kilo ground chicken
* 10 Chinese mushrooms, cleaned, washed and finely chopped
* 1 tablespoon salt
* 1 tablespoon black ground pepper
* 4 tablespoons sugar
* 2 tablespoons sesame oil or olive oil
* 1 cup cornstarch
*1 cup young onion, finely minced
* 2 white eggs
*margarine (small amount only)
*wanton or siomai wrapper

SAUCE INGREDIENTS:

* ½ cup calamansi extract or lime extract
* 1 cup soy sauce
* ½ cup minced garlic
*chili powder

PROCEDURE:

* Boil water into a casserole over a medium high heat.
* Spread a small amount of margarine into the steamer that will be the cover of the casserole with boiling water.
* In a clean bowl, combine all the main ingredients and mix well.
* Scoop one teaspoon full of the chicken mixture for every wanton or siomai wrapper, wrap properly, one at a time.
* Every Chicken Siomai should be placed into the steamer, arrange properly and orderly.
* Add more cups of water to the boiling water and let it steam for 15 minutes.
* While waiting for the Chicken Siomai to be steamed, prepare the soy sauce. In a small bowl, combine all the sauce ingredients and mix well. Set aside.
* Transfer the cooked and steamed Special Chicken Siomai into a serving tray.
* Serve with sauce at the center of the tray.

MORE TIPS:

*Special Chicken Siomai can also be fry into a frying pan with so much cooking oil for deep frying especially if you want it to be crunchy.
* Chili sweet sauce is also a perfect match to Special Chicken Siomai to dip.
* Best during snack time or having happy hour. Serve with red wine or beer.
* It is more delicious if you will add more sauteed garlic in your calamansi soy sauce.
* Special Chicken Siomai is best to serve right after the steamer or while it is still hot.
* Special Chicken Siomai can also be an extra income if you will sale it.
* You can substitute other vegetables, such as minced carrots, minced singkamas from mushroom.
* You can also dip Special Chicken Siomai in Vinegar with garlic and onion, Soy sauce with vinegar and ground pepper.
By: Forever Young “,)


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Monday, March 19, 2012

SPECIAL PORK SIOMAI

(10-15 Servings)

INGREDIENTS:

* 1 kilo ground pork

* 10 Chinese mushrooms, cleaned, washed and finely chopped

* 1 tablespoon salt

* 1 tablespoon black ground pepper

* 4 tablespoons sugar

* 2 tablespoons sesame oil or olive oil

* 1 cup cornstarch

*1 cup young onion, finely minced

* 2 white eggs

*margarine (small amount only)

*wanton or siomai wrapper

SAUCE INGREDIENTS:

* ½ cup calamansi extract or lime extract

* 1 cup soy sauce

* ½ cup minced garlic

*chili powder

PROCEDURE:

* Boil water into a casserole over a medium high heat.

* Spread a small amount of margarine into the steamer that will be the cover of the casserole with boiling water.

* In a clean bowl, combine all the main ingredients and mix well.

* Scoop one teaspoon full of the pork mixture for every wanton or siomai wrapper, wrap properly, one at a time.

* Every Pork Siomai should be place into the steamer, arrange properly and orderly.

* Add more cups of water to the boiling water and let it steam for 15 minutes.

* While waiting for the Pork Siomai to be steam, prepare the soy sauce. In a small bowl, combine all the sauce ingredients and mix well. Set aside.

* Transfer the cooked and steamed Special Pork Siomai into a serving tray.

* Serve with sauce at the center of the tray.

MORE TIPS:

*Special Pork Siomai can also be fry into a frying pan with so much cooking oil for deep frying especially if you want it to be crunchy.

* Chili sweet sauce is also a perfect match to Special Pork Siomai to dip.

* Best during snack time or having happy hour. Serve with red wine or beer.

* It is more delicious if you will add more sauted garlic in your calamansi soy sauce.

* Special Pork Siomai is best to serve right after the steamer or while it is still hot.

* Special Pork Siomai can also be an extra income if you will sale it.

* You can substitute other vegetables such as minced carrots, minced singkamas from mushroom.

* You can also dip Special Pork Siomai in Vinegar with garlic and onion, Soy sauce with vinegar and ground pepper.

By: Forever Young “,)