Pork Siomai (Pork Dumplings)

 

When hubby requests I make something,

No questions asked or second thoughts.. I just make it.

Even though his choice takes a lot of work to make.

He always makes me decide what to cook so I was so excited that he wanted Filipino food.

It does take time to make this.

But, it so worth it!!

You can always buy the frozen ones.

But, there's nothing better than Homemade!

Let me know what you guys think!

Ingredients:

For the siomai 

• 40 pcs. siomai wrappers
• 1 lb. ground pork
• ½ cup shrimps, chopped
• 1 small carrot, chopped finely
• 6 cloves garlic, minced
• ½ onion, minced
• 3 tsp sesame oil 
• 1½ tsp salt
• ½ tsp ground pepper
• 1 egg 

For the sauce 

• ¼ cup soy sauce 
• 1 Tbsp lemon juice or kalamansi juice
• ½ Tbsp sesame oil
• 1 Tbsp sugar 
• 1 pc Thai Chili, seeds removed and chopped
• 1 Tbsp garlic, minced

Instructions:

1. In a bowl, mix all the ingredients until well combined.

2. Get one siomai wrapper and put about 1 Tbsp filling in the center. Gather up the edges of the wrapper.

 Press lightly as you pleat each side. Repeat procedure to wrap all the fillings.3. Steam for 25-30 minutes.

 

4. Meanwhile, prepare the sauce. In a bowl, mix soy sauce, lemon juice, sesame oil and sugar until sugar is dissolved. Add Thai Chili and garlic.

Enjoy!

xoxo

-Jen

Puto Pao

 

Happy Monday everyone!

How was your weekend?

We had a good relaxing one. 

I'm so happy I got to make this too.

I have been wanting to make it for a long long time.

I love Siopao so much so this is pretty much another version of it.

Just in a Puto form.

I can't even remember the last time I had this.

The Saltiness of the Salted egg, yummy flavor of the pork and sweet fluffy puto made this 

just so perfect. 

Just an awesome combination. 

Asado is my favorite filling so thats what I made with it. 

Very easy to make!

Puto Pao

For The Batter

• 2 cups all purpose flour
• 1 cup white sugar
• ¼ cup baking powder
• 2½ cups water
• 1 cup powdered milk
• 3 large eggs
• 3 tablespoons butter, melted and cooled

For The Filling

• 2 tablespoons cooking oil
• 2 cloves garlic, minced
• 1 cup cubed pork
• ½ cup water
• ½ cup white sugar
• 1 teaspoon cornstarch
• ½ cup soy sauce
• 1 piece laurel leaf
• 1 piece star anise

For The Toppings

• 4 salted eggs, sliced
• cheddar cheese, sliced

Make The Batter

• 
  
  1. In a large bowl, mix together the flour, sugar, and baking powder. Pour in water and powdered milk, then stir well.
• 
  
• 2. Add in the eggs and butter then mix until well blended. Set aside.
• 
  

Make The Filling

• 
  
  3. In a pan, heat oil and saute garlic until aromatic. Add pork and cook for 3 minutes, stirring often. Add the rest of the filling ingredients and cook until pork is tender and the sauce has thickened.
• 
  
• 4. Once filling is ready, discard anise and laurel. Set aside.
  
  
  
  
  

  
  
  

To Assemble

• 
  
  5. Prepare steamer, or use a large wok with a plate or a metal rack set atop some water.
• 
  
  6. In muffin cups (lined or greased depending on preference), pour a little amount of batter then add a tablespoon of filling. Cover the filling with another amount of batter until cup is nearly all the way full. Top with salted egg and cheese.
• 
  
• 7. Steam for 10 to 15 minutes or until done. Puto-pao are done when the tops have domed and are soft and springy to the touch, and a toothpick inserted in the center comes out clean.
  
  
  
  
  
  

  
  

  
  

  

  
  

  It was so good. 

  Even my husband loved it!

  
  

  Let me know what you guys think!

  
  

  
  

  
  

  

  
  

  xoxo

  -Jen

  
  
  

Cassava Suman with Coconut Filling

My cravings with Filipino food these days are through the roof. 

I'm glad some of them are doable while being here in Italy.

When I found out that the Commissary were selling Banana leaves this is what 

I first thought of making.

I have never made these before, omg so good!

Let me know what you guys think!!

INGREDIENTS:

For the coconut filling:
1 cup grated coconut (mura na niyog)
1/2 cup brown sugar

For the suman:
1 kg fresh cassava or kamoteng kahoy
3/4 cup brown sugar
banana leaves, wilted
1 tsp vanilla (optional)

INSTRUCTIONS:

How to Wilt Banana Leaves (Preparasyon sa pambalot na dahon ng Saging)

1. Divide and cut the banana leaves into 6 inches width.
2. Cut off the edges or the hard part. 
3. Gently pass on the leaves over low flame on the gas stove.
4. Wipe it to clean with a towel.

For the Coconut Filling:

In a pan over low to medium heat combine grated coconut, brown sugar and cook it for 8 to 10 minutes. Keep on stirring to prevent scorching. Adjust heat to lowest if needed to prevent scorching. Turn off heat and transfer to a bowl. Set aside.

For the Suman:
Prepare the cassava by peeling the skin. Slice it to same size or lengths and cut it in half (lengthwise) to remove the rind.

Wash the flesh thoroughly. Rinse it several times. And using a grater, finely grate it one by one. You can put it in a cloth to squeeze out excess cassava juice.

In a large bowl, combine the cassava, sugar, and vanilla (optional). You can use spatula or a hand mixer if available.

Spread 2 pieces of banana leaves on a working table or flat surface (smaller piece on top of the bigger piece).

Place 2-3 tablespoon cassava mixture and put it in the banana leaf (smaller piece). Flatten the mixture.

Add the coconut filling in the middle of the cassava mixture.

Gently wrap the banana leaf (smaller piece) to make thin roll shape.

Wrap it again using the bigger piece. Fold the ends to seal in the mixture. Do the same procedure until all mixture is used.

Place the unused banana leaves to line your pot. Transfer and arrange the wrapped cassava suman in the pot. Pour water until it all cassava suman is submerged in water. 

Let it cook in the steamer for 1 hour.Remove from heat. Strain water and let it cool. Serve and enjoy!

It was so yummy friends!!!

So happy I got to make it. 

xoxo

-Jen

Ube Puto Flan

Hi guys!!

Remember when I made ( Puto flan ) 

It's been a while since I made it. 

When I miss Motherland (Philippines)

Making Filipino food is my favorite thing to do.

I pretty much made this same as the regular Puto Flan, the only difference I did was 

I added 3 tsp of Ube Flavoring that I got from the asian store when we were in Rome.

I almost forgot I have it.

Its so easy to make!

Ingredients:

For the Flan:

• 4 egg yolks
• 1 can sweetened condensed milk
• 2 tsp. lemon juice

For the Puto:

• 2 Cups self raising flour
• 1 1/2 tsp. baking powder
• 1/3 Cup granulated sugar
• 4 egg whites (2/3 Cup)
• 1 1/4 cups water
• Cooking spray (pam)
• 3 Tsp Ube flavoring

Directions: 

• Make the flan first. In a small bowl, mix together the egg yolks and condensed milk. Add the lemon juice.
• Heat water in the bottom pan of the steamer or get your electric steamer ready ( its what I used)
• Grease puto molds with some pam then pour some mixture to the molds, (Don't skip this one) Filling each about 1/3 full.

• Steam flan on low heat for about 10 minutes. At this point the flan would not be fully set but should not be liquidy either. Set aside to cool completely.
• In a medium bowl, sift dry ingredients of the puto together. Add in the wet ingredients and mix until well combined. ( Do not over mix) 
• Pour mixture over flan, filling molds nearly to the top.
• Steam the puto on low heat for another 15 minutes. Remove from steamer and let cool slightly.

• To remove from molds, Carefully run a thin knife around ( It should be easy to take it off since you sprayed it some pam)

• Invert the mold and tap to release the Puto Flan.

The Cooking spray makes it really easy to take off from the mold!

Let me know what you guys think!

xo

-Jen

Embotido (Filipino meatloaf)

Embotido 

Steamer has been my favorite thing to use in the kitchen these days.

There's just so many Food, especially Filipino food that I miss and I want to cook!

One of them is this one. 

It's a Filipino version of Meatloaf. 

It's just one of the best Meatloaf version I've ever had. 

Let me know what you guys think!

Ingredients:

• 1 lb Ground pork
• 1/4 Cup garlic,minced
• 1/2 Cup onion, minced
• 1/4 Cup carrots,minced
• 1/2 Cup red bell pepper, minced
• 1/2 Cup green bell pepper, minced
• 1 Tbsp sweet pickle relish
• 2 Tbsp raisins
• 1 pc. chorizo, finely chopped
• 1/4 Cup grated cheese
• 2 Tbsp. liver spread
• 1 egg beaten 
• 1 Tbsp soy sauce 
• 1 Tbsp oyster sauce
• 1 Tbsp Filipino ketchup
• 1 Tbsp all purpose flour
• 2 Tbsp Bread crumbs
• 2 slices whole wheat bread, flaked and soaked in 1/4 Cup evaporated milk.
• 2 Tsp salt 
• 1 Tsp pepper

For Filling:

         

        3 Eggs, hard boiled & quartered

        3 Beef franks, halved lengthwise

Procedure:

• In a bowl, season ground pork with salt and pper.
• Add the garlic, onion, carrots, bell peppers, pickle relish, raisins, chorizo, cheddar cheese, liver spread, soy sayce, oyster sauce and ketchup. mix well.
• Add the bread and milk mixture, bread crumbs, flour and the beaten egg, mix thoroughly.
• On a slightly greased sheet of aluminum foil, place a cup of meat mixture and flatten it, leacing about 3 inches of space on both ends of the foil.

• Put the sliced beef franks and sliced boiled eggs on the middle of the meat mixture.
• Roll the foil to foam a log locking the sausage and egg in the middle. Lock the foil by twisting both ends.

• Oven medium heat, cook in a steamer for 1 hour.
• Remove from the steamer and allow to cool down. Refrigerate until ready to serve.
• Unwrap and slice. Serve with hot rice and your choice of dip.

Enjoy, and have a great week!!!

xo

-Jen

Siopao (Asado)

Hello everyone!

I hope you are having a great week.

If you've been following me, you know how much I miss Filipino food. 

I can get some of it here easily but with Siopao, It's always frozen!

..And I don't like that sometimes because fresh is always better.

Siopao or Hot Bun is a Filipino version of  Chinese steamed dumplings with a 

sweet pork filling. There's also Bola Bola kind of Siopao but this is my favorite

filling so I decided to make this one first.

Chowking in the Philippines has one of the best Siopao, 

I know my version is not as awesome but I'm so proud of myself that I can make these 

anytime I want. 

The making Process take a long time, But I swear it's all worth it!

Let me know what you guys think!

Siopao (Asado)

Ingredients:

Dough:

• 5 Cups bread flour
• 1/2 Cup Sugar
• 2 Cups warm water
• 2 1/2 tbsp. sugar (for the mixture)
• 1 pouch yeast ( I used red star brand) 
• 1 1/4 tbsp Baking powder
• 6 tbsp. shortening

Asado Filling:

• 2 Cups pork. chopped into small pieces
• 3 tbsp. shortening
• 1/8 cup garlic, minced
• 1/2 cup onion, minced
• 2 tbsp. cornstarch, dissolved in 3 tbsp of water
• 4 tbsp. soy sauce
• 4 tbsp. sugar
• 3 tbsp. oyster sauce
• 1 tbsp. hoisin sauce
• 1/4 tsp. pepper
• 3 pcs. hard boiled egg, peeled and quartered crosswise

Siopao Sauce:

• 2 Cups water
• 1/4 cup onions, minced
• 1/8 cup garlic, minced
• 5 tbsp. sugar
• 1 tbsp. cornstarch, dissolved in 1 tbsp water
• 3 tbsp. soy sauce
• 3 tbsp. hoisin sauce
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 tsp vegetable oil

Directions:

For the Dough:

• In a bowl, mix yeast and sugar in warm water. Leave the mixture for 10-15 minutes. Bubbles should have formed on top by then.

• In another bowl, mix the flour, baking powder, sugar, shortening and the yeast mixture to form the dough.
• Knead the dough until you get a smooth mixture. 

• Shape in a ball, put back in the mixing bowl and cover bowl with a plastic wrap. Set aside and allow to rise for about 1 1/2 hours. The dough will rise to about double the original size.

• While waiting for the dough to rise, cook the filling.

Asado Filling:

• In a saucepan over medium high heat, melt the shortening.
• Saute the garlic and onions until the onion is almost translucent.
• Add the pork and cook until light brown. Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix well. Simmer until pork is tender, about 30 minutes depending on the toughness of the pork. Add water if necessary. 
• Add the cornstarch and mix until the sauce thickens.
• Remove from heat and allow to cool down. Remove excess oil by straining. Set aside until the dough is ready for filling.

• Continue making the dough. Lightly dust a clean work surface with flour. Knead the dough again.For a 2 inch diameter log.
• Cut into 1 inch thick slices. Flatten each dough with a rolling pin to form a flat round shape dough.
• Put the filling in the middle of the flattened dough.
• Gather and pull edges up.
• Twist the top to fully cover the filling. Cut 2 1/2 inch square parchment or wax paper and use this to lin the bottom of each bun. 
• Place siopao in a steamer. Make sure there's 1-2 inches space in between bun. Steam for 20 minutes.

• Transfer siopao to a place and serve hot with a sauce.

For the sauce:

• In a sauce pan over medium heat, mix water, garlic and onions.
• Add soy sauce, hoisin suace, sugar, salt and pepper. Simmer for 10 minutes.
• Remove from heat. Remove garlic and onions using a strainer.
• Return sauce to pan over medium low heat and bring to a boil again. Add the vegetable oil and the dissolved cornstarch and keep on stirring until sauce becomes thick.
• Remove from heat and allow to cool down before transferring to a bowl or a sauce container.

*You can store leftover siopao in the freezer, just wrap each bun with a plastic wrap and put in a freezer bag.
To heat it up, Cover with a paper towel and microwave for 30 seconds to 1 minutes.

Enjoy!!!

xo

Puto Flan/Leche puto

Today, I finally got to make these delicious Puto.

I was just planning on making the regular ones with cheese on top.

But then, I decided to make it more special.

I love love Puto because of the fluffy texture of it.

So light, and its so much better eating it fresh,

I remember how much  I love my mom taking me to Palengke (market) in the

Philippines when I was about hmm 11 years old?

We always get some Puto for breakfast since we always go to Palengke by sunrise.

We always get it hot and fresh.

Ahhh.. childhood memories. 

Anways, I actually didn't know that this was a famous variation of Puto. 

And, I've never made Leche Flan before and since I can't find the molds yet I decided to just make 

it like this for now. At least I will still get to eat some flan.

I'm really so happy hubby got me Electric steamer.

Anyway. My craving for chocolate covered pretzel is getting crazy.

Munching on this while I make these puto. :)

This puto Recipe is really easy. 

I highly recommend it! 

 Puto Flan

Ingredients:

For the Flan:

• 4 egg yolks
• 1 can sweetened condensed milk
• 2 tsp. lemon juice

For the Puto:

• 2 Cups self raising flour
• 1 1/2 tsp. baking powder
• 1/3 Cup granulated sugar
• 4 egg whites (2/3 Cup)
• 1 1/4 cups water

Directions: 

• Make the flan first. In a small bowl, mix together the egg yolks and condensed milk. Add the lemon juice.
• Heat water in the bottom pan of the steamer or get your electric steamer ready ( its what I used)
• Grease puto molds with some pam then pour some mixture to the molds, (Don't skip this one) Filling each about 1/3 full.

• Steam flan on low heat for about 10 minutes. At this point the flan would not be fully set but should not be liquidy either. Set aside to cool completely.
• In a medium bowl, sift dry ingredients of the puto together. Add in the wet ingredients and mix until well combined. ( Do not over mix) 
• Pour mixture over flan, filling molds nearly to the top.
• Steam the puto on low heat for another 15 minutes. Remove from steamer and let cool slightly.

• To remove from molds, Carefully run a thin knife around ( It should be easy to take it off since you sprayed it some pam)

• Invert the mold and tap to release the Puto Flan.

It was so beautiful and so good!!

Enjoy!

xo