HOW TO MAKE SIOMAI WITHOUT SINGKAMAS

How To Make Siomai Without Singkamas –We know that one of the main ingredients of Siomai is the singkamas but not all of us like it for some reasons. I know a person who hate singkamas, we are very close so I made a recipe of Siomai without singkamas so that she could enjoy the dish without being upset because she found out that she is eating a horrible (to her) thing that is part of the Siomai. This recipe is not tricky so mums out there, if you think your kids don’t like singkamas, this recipe is for you.

We are going to use carrots instead of singkamas. Carrot is one of many vegetables that we can use to replace singkamas and I am sure you’ll come up with something good as a replacement that your kids will surely love. Here is how to make Siomai without Singkamas:

Ingredients

( filling )

1 lb ground pork

½ cup of carrots (thinly chopped)

1 cup of chopped spring onions

1 egg

2 tablespoon of olive oil

1 teaspoon of powdered pepper

50 pieces of siomai wrapper

¼ cup of Low sodium soy sauce

Hot chilli sauce

1 tablespoon of Calamansi extract (lemon will do)

( dip )

3 tablespoon of red hot chilli

1 tablespoon of oil

2 cloves of garlic (minced)

Soy sauce to taste

Preparation and Cooking Procedure

1. In a bowl, combine all the filling ingredients except wrapper.
2. Scoop a spoonful of filling for every wrapper.
3. In a steamer, boil some water.
4. Arrange the wrapped siomai in the steamer and steam for 20 minutes.
5. While steaming, prepare the dip. Combine all the dip ingredients.
6. When done steaming. Put the Siomai in a platter and serve with dip in a saucer.

THAT IS HOW TO MAKE SIOMAI WITHOUT SINGKAMAS

HOW TO COOK SINAMPALUKANG BABOY

How To Cook Sinampalukang Baboy (Pork and Tamarind leaves) –This recipe I am going to share with you is another kind of dish cooked with tamarind leaves or we call talbos ng sampalok in tagalog. Somebody read my post about my Sinampalukan recipe using chicken as its meat and she asked me if she could use pork instead of chicken. I said yes. Not all of us would prefer chicken so this recipe we are going to cook is about Sinampalukang Baboy or Pork with Tamarind leaves. To me, chicken and pork are even depending on what dish I am going to cook and In our kitchen, we cook both from time to time. If you want to cook Sinampalukan but you want to make it little cheaper, chicken would be recommended because manok is cheaper than pork. In cooking this dish, if you can not find chili leaves, you can use malunggay leaves or spinach. Here is how to cook Sinampalukang Baboy:

INGREDIENTS

1 kilo of pork (chopped into serving pieces)

3 cups of talbos ng sili (chili leaves)

3 cloves of garlic (minced)

1 medium size onion (sliced)

2 cups of young Tamarind leaves

4-8 pieces of green chili (siling panigang)

6 cups of water (you may add more cups as desired)

Cooking oil

Fish sauce to taste

COOKING PROCEDURE

1. In a pot, heat oil. Saute onion and garlic.
2. Add the pork. Stir until the color turns to light brown.
3. In a pot, pour in water and bring to a boil.
4. Add the pork and simmer until the pork is cooked.
5. Add the fish sauce, stir and check the saltiness.
6. Add the Tamarind leaves and simmer until the pork is tender.
7. Add the chili leaves and simmer for 5 minutes more.
8. Scoop some and pour in a serving bowl and serve.
9. Enjoy!

 That's how to cook Sinampalukang Baboy.

HOW TO COOK SINAMPALUKANG MANOK

How To Cook Sinampalukang Manok (Chicken Tamarind Leaves Soup) –this dish is very similar to the tinola but the only difference is that Sinampalukang Manok has young tamarind leaves or what we call talbos ng sampalok inFilipino. This dish is composed of chicken meat, vegetables and young Tamarind leaves. When cooking this dish, always mind the amount of leaves you are using because the sourness of tamarind leaves depends on the maturity of itself.

Many locals believe that Sinampalukang Manok is a type of sinigang because its soup is sour. They can be true but if you are going to thoroughly check these dishes, they have differences that would tell you this dish is not totally a sinigang.

I have seen many types and variations of Sinampalukang Manok but the best is my mother’s. She’s got an Ilocano blood in her and I believe they have the best version of this dish. I have read a food blog about this dish before and the author was wondering where this dish came from. I know many native locals living in nothern part of the country and most of them claim that Sinampalukang Manok originated in Ifugao. I am not sure but at least this is what they say.

Guys, if you do not feel like using chili leaves, you can use spinach leaves, malunggay leaves or kangkong leaves as replacement. Here is how to cook Sinampalukang Manok:

HOW TO COOK SINAMPALUKANG MANOK

Ingredients

1 kilo of chicken (chopped into serving pieces)

3 cups of talbos ng sili (chili leaves)

2 thumb-size Ginger (sliced)

1 medium size onion (sliced)

2 cups of young Tamarind leaves

4-8 pieces of green chili (siling panigang)

6 cups of water (you may add more cups as desired)

Cooking oil

Fish sauce to taste

Cooking Procedure

1. In a pot, heat oil. Saute onion and ginger.
2. Add the chicken. Stir until the chicken color turns to light brown.
3. In a pot, pour in water and bring to a boil.
4. Add the chicken and simmer until the chicken is cooked.
5. Add the fish sauce, stir and check the saltiness.
6. Add the Tamarind leaves and simmer until the chicken is tender.
7. Add the chili leaves and simmer for 5 minutes more.
8. Scoop some and pour in a serving bowl and serve.
9. Enjoy!

HOW TO COOK CALDERETANG KAMBING (GOAT’S MEAT CALDERETA)

How To Cook Calderetang Kambing (Goat’s Meat Caldereta) –Cadereta is very popular dish in the Philippines. It is made from meat and tomato sauce with some vegetables like carrots and and potatoes. Kambing is one of the meat used in cooking this dish but unlike other meat, Kambing is not usually sold in the market and you can barely find this meat in the meat shop. But if you live in a very native-cultured province like Pangasinan, this meat can be easily bought from your neighbors. Pork can be bought by kilos like youre gonna buy let say 1 kilo of pork but in Pangasinan, you can buy the Kambing by buying a live one. If you are going to throw a party on your birthday and you would expect many visitors, Calderetang Kambing would be advisable. Here is the way how to cook Calderetang Kambing (Goat’s meat Caldereta):

HOW TO COOK CALDERETANG KAMBING (GOAT’S MEAT CALDERETA)

Ingredients

1 kilo of Kambing (goat’s meat), cut into serving pieces

3 pcs potato, cut into cubes

3 pcs carrot, cut into cubes

3 pcs green bell pepper, cut into cubes

3 pcs red bell pepper, cut into cubes

1 medium size onion, sliced

6 cloves of garlic, minced

2 cups of instant tomato sauce

½ cup liver spread

¼ cup cheddar cheese

Salt and pepper to taste

1 cup water

Cooking Procedure

1. Saute bell peppers together with carrots and potatoes for 5 minutes.
2. In another pan, saute garlic and onion until light brown.
3. Add the Kambing and stir until the meat is light brown.
4. Add all the ingredients, stir well and simmer until the meat is tender.
5. Remove from heat and serve.

HOW TO COOK SINIGANG NA BANGUS SA MISO

How To Cook Sinigang Na Bangus Sa Miso (Milkfish In Miso Soup) –This is another way of cooking Sinigang. It is very common like Sinigang using the traditional tamarind but not many people cook this version of Sinigang because Miso is not that easy to find. Miso is a very thick paste made from combination of rice malt and fermented soy beans. Asians use this thing to make kinds of soup and even sauces. I am not really sure if this Miso thing originated in Japan but that is what others say. Months ago, I have shared with you my Sinigang sa Bangus recipe using guava and this time, I would like to share with you this Japanese inspired version of Sinigang. My mother taught me this dish and I made some changes to it to make it more appealing to me. Here is how to cook Sinigang Na Bangus Sa Miso:

HOW TO COOK SINIGANG NA BANGUS SA MISO

 

Ingredients

1 kilo of Bangus (milkfish)

1 Bundle of talbos ng kamote (sweet potato tops)

3 tablespoon of Miso paste

3 cups of water

1 medium size onions (chopped)

1 thumbi-size ginger (crushed)

Salt to taste

Cooking Procedure

1. Wash and clean the Bangus. Cuti into serving pieces.
2. In a pot, add water, ginger and Miso paste.
3. Bring to a boil and stir until the Miso is dissolved.
4. Add the bangus, onions and salt. Simmer until the Bangus is cooked.
5. Add the talbos ng Camote and simmer for another 2 minutes or until the talbos ng Camote is cooked.
6. Remove from heat and serve.