Beef Siomai Sauce

Siomai is best served with hot chili sauce. You may want to try this recipe for it.

Ingredients:

- 2 tbsp Chili powder

- 2 tbsp Cooking Oil

- 2 tbsp Soy Sauce

Procedure:

- in a pan, combine the ingredients and on low fire, stir continuously for 3 minutes

Chicken Teriyaki Sauce

You may want to try this recipe for Chicken Teriyaki Sauce

 Ingredients: 

- 3 tbsp soy sauce

- 1 tbsp vinegar

- 1 tbsp oyster sauce

- 1 tbsp oil

- 1 tbsp sugar

- pinch of pepper, salt, garlic powder

- a thumb of grated ginger

Foo Yung Sauce

Ingredients:
- 1 cup of chicken broth
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tbsp brown sugar

Procedure:
- dilute cornstarch in 4 tbsp of water
- boil chicken broth for 2 minutes
- add soy sauce and oyster sauce, boil for another 1 minute
- add sugar and mix well
- add cornstarch diluted in water and boil until thick
- remove from heat and cool down

Wonton Wrapper

I have been planning to cook my own version of Siomai but finding the wrapper is not easy here. There are a lot of spring roll wrappers available in the market but all I know is that its only purpose is for frying. Although I have not tried, steaming it may not guarantee that the wrappers will give the desired output – soft as Siomai’s wrapper. In addition to that, doing some researches and reading some cooking FAQs, these two have different ingredients, wonton is made with all purpose flour and spring roll is made with rice flour.

Going back to my plan of cooking Siomai, I started with doing the wrapper. I also learned that it can be stacked in the refrigerator for several days should we decide not to use it right away.

Not so paper thin but still looks like wonton wrapper :)

Ingredients:
- 2 cups all purpose flour
- 1 tsp salt
- 1 egg
- ½ cup cold water
You will need:


- rolling pin
- flat surface


Procedure:
- Combine flour and salt
- Make a well in the center, add the egg
- Gradually add in the cold water while mixing together
- You may use your hands in mixing until you form a ball
- Set aside for 20-30minutes, this will make it easier to roll out
- Spread flour on a flat surface, and get a golf sized ball of the mixture
- Using a rolling pin, roll out as thin as you possibly can
- Cut into 3by3 inches square
- Do until the rest of the dough has been cut
Makes approximate 24 wonton wrappers

Lumpiang Sariwa Sauce

Ingredients:
-1/4 c soy sauce
-1/8 c vinegar (optional)
-1 1/2 c water
-3 tbsp cornstarch
-4 tbsp sugar

Procedure:
- combine all the ingredients for the sauce
- mix well until fully blended
- heat on a low fire until thickened
- set aside

Lumpiang Sariwa Wrapper

I thought of creating this separate post specifically for Lumpiang Sariwa Wrapper.

Ingredients:
-1 c all purpose flour
-1/3 c cornstarch
-1 egg
-1/2 tsp salt
-2 c water

Procedure:
- combine all the ingredients for the wrapper
- mix well until fully blended
- heat a non-stick pan on a low to medium heat
- grease with butter (optional)
- scoop about half a cup of wrapper mixture and pour in the pan
- cook for about 2mins or until the top part of the mixture is completely dry
- remove and set aside

Combine with vegetables and sauce and enjoy your Lumpiang Sariwa! :)