Beef Siomai

Wikipedia explains Siomai as a traditional Chinese dumplings served in dimsum. Variety of siomai is available which includes pork, shrimp, and beef. Siomai, like fishballs is one of the best street foods in the Philippines.

One of my friends Brenda knows how to cook very delicious Siomai. I often tell her that I like her siomai very much but could not remember if I have asked her to teach me but could not find time, if she forgot, or if I did not ask her at all.

Back home, I see to it to buy Siomai whenever I got the chance. Whether it is sold in a Siomai stand normally along the road or inside a department store, whether the price is right enough or too much :)

I decided to make my own version of Siomai. I got the chance to explore the net and look for the best recipe online but most of the recipes are using ground pork which we do not have in the nearby supermarket. I got the chance to see a recipe using beef and became interested in trying it. I just applied some changes with the ingredients and the way it was prepared.

First attempt!

Ingredients:

Filling
- 400 grams ground beef
- 1 medium sized carrot, chopped finely
- 1 medium sized onion, chopped finely
- Pepper and salt to taste
- 1 tbsp sesame oil

Sauce
- 2 tbsp cooking oil
- Garlic, chopped finely
- 3 tbsp soy sauce
- 2 tbsp chili powder

You will need:


- steamer



- wonton wrapper (click here if you want to prepare your own)

Procedure:

Siomai
- Mix all the ingredients for the filling in a mixing bowl
- Get a wonton wrapper and place a tablespoon of the mixture to it

- Wrap by starting at the opposite sides diagonally and then the other two sides until the tips of the four corners stick together
- Brush steamer with cooking oil and place the wrapped siomai in it

- Steam for 20 minutes

Sauce
- Heat the cooking oil in a pan on medium heat
- Put in chopped garlic and sauté for about 10 seconds (make sure the garlic won’t turn light brown)
- Add in the soy sauce and chili powder; stay on heat for 2-3minutes
- Remove from heat and set aside

Makes 30pcs of Siomai!

Credits: Brenda Pagtalunan, Google Images for You will need - Steamer photo

Beef and Vegetable Lumpia

Variety of Lumpia is available depending on what type you want to eat. My first post about lumpia is Lumpiang Sariwa. This time, I want to share with you this Beef and Vegetable Lumpia recipe.

Unlike Lumpiang Shanghai, this kind of Lumpia requires pre-cooking the mixture before wrapping and frying.

My version of Beef and Vegetable Lumpia

Ingredients:

- 200 grams minced beef
- 1 medium carrot
- 1 small potato
- ¼ cut of cabbage
- garlic
- 1 medium sized onion
- Fish sauce and pepper to taste
- Cooking oil
- Spring Roll wrappers

You will need:

- deep fryer



- lumpia wrapper cut diagonally




- Mama Sitas Sweet and Sour Mix

Procedure:
Filling
- Make sure that all the vegetables are cut and chopped finely (use food grinder if available for better result)
- Heat a pan and put 3 tbsp of cooking oil
- Sauté onion and garlic
- Add the minced beef, fish sauce and pepper and cook until color turns light brown
- Add the vegetables and cook for 2-3mins
- Remove from heat and set aside

Wrapping
- For a square shaped wrapper, cut it diagonally to make it smaller and right triangle in shape
- Get a piece and make sure that the longest side of the triangle is at the bottom
- Scoop about tablespoon of the mixture and place it along the bottom of the wrapper
- Fold the wrapper by taking each side covering the mixture
- Roll the mixture up until you get to an inch before the tip of the wrapper
- Wet the tip of the wrapper then fold the rest up
- Continue wrapping the rest of the mixture until you have used all of them

Frying
- Using a deep fryer pan, heat enough oil on a medium heat
- Put in enough pieces of your wrapped lumpia
- Once both sides color turn light to medium brown, remove from heat
- Use a strainer or a paper towel to remove or absorb excess oil before serving

Sauce
Variety of sauces is available like catsup and chili sauce. In this Lumpia, I just used Mama Sita’s Sweet and Sour Sauce Mix (escabeche). Just follow the instructions found at the back of the sachet and you’ll have a sweet and sour taste of the sauce.

Makes an average of 20pcs of Lumpia

Credits: Google Images for the You will need pictures

Sizzling Mixed Seafoods

Welcome to my very first food blog here in Lutuin at Kainin. I will be giving you the recipe of my own version of Sizzling Seafoods.

One of my relatives used to cook sizzling seafoods for us and his version is really very tempting and delicious as well. With my interest in how he cooks it, while being here in Oman with limited seafoods, I tried applying his recipe with what I can buy from the supermarket – frozen mixed seafoods :)

also good as appetizer

Ingredients:- 1 pack of mixed seafoods
- 6tbsp of catsup
- 4tbsp of chili or hot sauce
- 1 egg
- Salt and pepper to taste
- Garlic
- Cooking oil

Procedure:- in a pan, heat cooking oil
- add garlic and cook until color turns light brown
- add the mixed seafoods and stir fry for 5 minutes
- add catsup, chili sauce, salt, and pepper
- turn off the heat
- add egg
- serve and enjoy!