1. Meat materials:

1000 g – Pork (700g lean, 300g back fat), ground finely

100 g – Shrimp meat, cooked and chopped finely (or 2 tsp shrimp powder)

2. Curing mix:

1 T – Salt, refined 1/2 t – Curing salt 1 t – Phosphate 1/4 cup – Chilled water* * To dissolve in 3 ingredients

3. Extender:

1/4 cup – TVP 1/2 t – Carageenan In 1/2 cup water, add 1/4 cup textured

vegetable protein (TVP). Hydrate fr 3 minutes. Add 1/2 tsp. carageenan.

4. Seasonings:

1/2 T – Black pepper, ground 2 T – Garlic, chopped finely 3/4 cup – Carrots, shredded and pressed 1/4 cup – Young green onion, chopped

finely 1 pc Egg, medium size 1/2 cup – Cheese, grated 1/2 t – MSG 2 T – Sesame oil

5. Packaging material: Molo wrapper (1 1/2″ x 1 1/2″) 2 packs

6. Sauce:

1 cup – Soy sauce 12 pcs Calamansi 1 T – Sugar 1 t – Ground black pepper 1/4 t – MSG 2 T – Garlic, fried 2 T – Sesame oil 2 T – Sesame seeds (fried)

6. Procedure:

1. Mix meat with first three ingredients: salt, curing salt and phosphate in chilled water.

2. Mix continuously until tacky.3. The, combine all ingredients thoroughly and

wrap into molo wrapper.4. Steam for 30-35 minutes at simmering

temperature.5. Serve with prepared sauce.

Yield: 100-200 pcs/kg 1 pc = 2 tsp meat mixture per kg.

You can buy all the ingredients above at:

Ultima Entrepinoy Forum Center (UEC)Nutrition Foundation of the Philippines Bldg.#107 E. Rodriguez Sr. Ave., Quezon CityTel: 411-1349; 742-0826; 742-7866Email: lulu_sfmh@yahoo.comWeb: www.spicesandfoodmix.com

Food Cart products:

Fish Ball Recipe for Foodcart Business Squid Ball Recipe for Foodcart Business Low Cost Hamburger for Foodcart Business Siomai Recipe for Foodcart Business Quekiam Recipe for Foodcart Business Making sauces

Read Related Posts: The Food Cart Business and Franchising Squid Ball Recipe for Food Cart Business Fish Ball Recipe for Food Cart Business Food Cart Business Franchise Under

P40,000 Low Cost Hamburger for Food Cart

Business

Siomai is a dimsum of Chinese origin which is loved by many Filipinos. One can order different kinds of siomai but the base is always pork. The ground meat should have some fat otherwise the cooked siomai will be too tough. Prawns or shrimps can be substituted for part of the pork if desired.  Estimated cooking time: 50 minutes 

Shrimp and Pork Siomai Ingredients:

1 kg ground pork (suggested proportion of fat to lean meat is 1:3) or 1 kg Prawn (shrimp) peeled

1/3 cup chopped water chestnuts or turnips (singkamas)

1/3 cup chopped carrots 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 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)

Wrapper: 1/4 cup water 1 egg 1 tablespoon vegetable or corn oil 1/4 teaspoon salt 1 1/2 cups all-purpose flour

Chilli Paste: 1/8 kilo Chillies (Siling Labuyo) 3 tablespoons cooking oil 2 cloves garlic, peeled and minced

Siomai Cooking Instructions:

Mix all the ingredients for the filling in a bowl.

Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.

Meanwhile, boil water and brush steamer with oil. When the water gets to a rolling boil, arrange the

siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.

Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.

Wrapper:

Beat egg and mix with flour till free of lumps. Bring water, cooking oil and salt to a boil, then

pour in flour. Remove from heat and beat until mixture forms a

ball. Divide the dough into 1 1/4 -inch balls. Roll each ball on a floured board until paper thin.

Set aside. Simplest version of chilli sauce would be to chop

chillies well and fry them in oil, sesame or vegetable oil, never olive oil if you want it to have a Filipino taste.

Chilli Paste:

Combine chopped chillies and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.

Tags: pork, seafoods

Related Recipes

Thai Crispy Shrimp Cakes (Tod Mun Goong) Recipe (1)

Tortang Alimasag Recipe (2) Tom kha gai or Thai Coconut Soup (0)

STEAMED PORK DUMPLINGS

Pork Siomai (steamed pork dumplings) dimsum bites taste yummy with chili garlic sauce and kalamansi (Philippine lemon). Siomai is a dimsum of Chinese origin which is also quite common in the

Philippines. I found this siomai stand at BC Buddies Dimsum Kitchen at the “Fil-negosyo” expo where the exhibitors showed off their products that you can go into business. I forgot how much it cost but I know they also offer siomai, wanton, shrimp dumpling, pork triangle puff, crab meat roll, pork siap, hakaw (shrimp puff), siopao, sharksfin dumpling, shrimp roll and more. The good thing is one doesn’t have to mae them. But how long is the shelf life? It’s kind of scary to hold so much inventory. But yes, the siomai was yummy except I find the “yellowish” wrapper quite unnatural.

Read more: http://pinoyfoodblog.com/filipino-food/pork-siomai-steamed-pork-dumplings/#ixzz0qCKL0oEx

Wonton Wrapper (You can make your own wrapper or just buy them at the grocery)1 cup all-purpose flour1 egg white4 tablespoon lard3 tablespoons water

1. Place flour in a bowl. Make a well in the center.

2. Add the egg white, lard and water in the center. Mix the ingredients in the center thoroughly and quickly work in the flour. Knead well.

3. Roll out thinly and cut into rounds of about 4 inches in diameter.

4. Put filling in each wrapper.

Filling1/2 kilo Ground Pork with a bit of fat (instead of ground, diced to small pieces or chopped)1 kilo cooked crab, shelled and chopped (or just substitute with 1 kilo ground pork)1/4 kilo shrimps2 tsp. sesame oil1 tsp. rice wine3 Tablespoons Chopped spring onions8 Chinese dried mushrooms (soaked in hot water until softened and chopped)1 small chopped water chestnuts or Singkamas or 1 small can bamboo shoots, drained and chopped1 small carrot, grated3 Tablespoons Cornstarch2 eggs2 Tablespoons Soy Sauce2 teaspoon sugardash of black pepper1 teaspoon 5 spice powder (if You don’t have this, see below on how to prepare the 5 spice powder or buy the McCormick Chinese Five Spice (Ngo Yong) at your favorite grocery store)

5 Spice PowderMake your own Chinese Five spice powder seasoning mix using either ground or whole spices.

Ingredients for Chinese Five Spice powder

* 1 tsp. ground Szechwan pepper* 1 tsp. ground star anise* 1-1/4 tsp. ground fennel seeds* 1/2 tsp. ground cloves* 1/2 tsp. ground cinnamon* 1/2 tsp. salt* 1/4 tsp. ground white pepper

Preparation of Five Spice Powder:Combine all ingredients in small airtight container. Store in a cool, dry place.

Read more: http://pinoyfoodblog.com/recipes/siomai-or-steamed-dumplings/#ixzz0qCKWvsZQ

SHARKS FIN IN CHINESE COOKING

This expensive delicacy has been revered in China for centuries. Mainly used in such exquisite dishes as shark's fin soup, shark's fin is prized for its slippery and glutinous texture that results in a thickened soup without the use of cornstarch, similarly to bird's nest, another Chinese top delicacies. Regarded as a tonic food and an aphrodisiac, the Chinese believe shark's fin strengthens the internal organs and retard aging.

Strictly speaking, shark's fin is actually the cartilage, the flexible soft tissue of the fin. The top or dorsal fin has the highest quality and costliest, followed by the tail fin and lastly the side or pectoral fins. Basically, shark's fin is graded by its length - the longer the cartilage, the better the quality and can range from an inch to more than a foot long.

Shark's fins are sold in frozen or dried form. The frozen one comes in strands are ready to use after an hour soaking. As for the dried form, they are two versions available - skinned (shredded) or un-skinned (whole) and they require more preparation.

To soften and prepare the skinned fin:

1. Soak them in warm water for about an hour then rinse under running cold water for 10 minutes. Drain.

2. Place the shark's fin in a pot and cover with water or clear chicken stock with scallions and ginger. Bring to the boil, cover and

simmer for 6 to 8 hours. Drain and discard the water/stock.

3. Wash under cold water when tender to remove the odor.

To soften and prepare the un-skinned shark's fin:

1. Drop into boiling water, turn the heat to low and simmer for 3 to 4 hours. Drain and let cool overnight in fresh water.

2. Clean the surface, remove soft bones, peel the skin and wash under cold water.

3. Repeat step 1 and 2 until all the rough skin are removed.

4. Proceed to soften it using the method above for skinned fin.

Note : Over-boiling may 'dissolve' the fins, especially younger or shorter ones.

Shark's fin is tasteless but has an amazing ability to bring out and enhance the flavor of other foods cooked with it. It is usually simmered in rich flavorful broth. In making shark's fin soup, first class restaurants would use superior stock or "high soup", a bowl of which is made from hours of simmering chickens, fine pork and ham, and at times with dried scallops and abalone into concentrated essence. Now you know why they can cost a bomb. Other ingredients like crab meats and eggs can be added while black vinegar makes a good accompaniment with shark's fin soup. A dash of whisky or brandy can be used in replace of vinegar to add a zip to it.

Here are some Shark's fin recipes for you to try and enjoy- 1) Clear shark's fin soup 2) Shark's fin soup 3) Shark's fin omelet

LOW COST HAMBURGER PATTY

1. Meat materials:

700 g – Beef or pork lean, ground finely

300 g – Pork back fat, ground finely

2. Curing mix:

1 1/4 T – Salt, refined 1 t – Phosphate 1/4 cup – Chilled water* * To dissolve in 3 ingredients

3. Extender:

1/4 cup – TVP 1/4 cup – Qualicel 1/4 cup – Versagel 1 1/2 cup – Water (if meat is pure beef) or (1

1/4 cup of water for pork or chicken)

4. Seasonings:

1 1/2 T – Sugar, refined 1 T – Black pepper, ground 2 T – Garlic, chopped (or 2 t garlic powder) 1/2 t – MSG (optional) 1/2 t – Meat enhancer 3/4 cup – Onion, chopped finely 1/2 t – Celery powder 2 t – Hamburger seasoning 3 T – Milk or whey powder 1 pc Egg medium size 1/2 cup – Bread crumbs (or 4 T potato

starch) 1/2 t – Beef aroma 1/2 t – Meaty ginisa 1 t – BF blend (added in the last mixing)

5. Procedure:

1. Select good quality raw materials. Grind meat and fat finely.

2. Add salt and phosphate (dissolve in 1/4 cup chilled water). Mix until tacky.

3. Add extenders: TVP, versagel and qualicel. Mix again until homogenous mixture is attained.

4. Add seasonings and remix.5. To attain firm patties, chill mixture for 1-2

hours in the refrigerator.6. Form into the patties with the use of

hamburger molder (50 g per patty), 1 kg should contain 20 pcs. For 30 g patty – 1 kg should contain 33 pcs.

7. Freeze patties before packing.8. Store in freezer.9. Cook with little amount of fat.

Yield: 1 kg = 1.5 to 1.8 kg