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.

HOW TO COOK DUCK CALDERETA (CALDERETANG BIBE)

How To Cook Duck Caldereta (Calderetang Bibe) –This is another recipe I want to share with you. Sometimes, one whole chicken is not enough for a family so they would want to cook bigger than a chicken and they came up with the idea of cooking a duck instead of manok. So I, as well, came up with the idea of sharing with you my Caldereta recipe using duck as the meat.

  Duck is very popular next to chicken so looking for a duck in the market is not a hard thing to do. Live stocks all around the country sell live ducks and you can even ask them to prepare and clean the duck. In this recipe, we are going to use the caldereta recipe I posted here months ago because they have the same ways and procedures of cooking but I want to remind you that you must clean the duck thoroughly because it is slimy.This is my way how to cook Duck Caldereta (Calderetang Bibe):

HOW TO COOK DUCK CALDERETA (CALDERETANG BIBE)

INGREDIENTS:

1 kg duck, cut into serving pieces

3 pcs potato, cut into cubes

3 pcs caroot, 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 duck 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 MAKE COCO JAM

  How To Make Coco Jam -Here is another favorite spread in the Philippines that you would surely love. It is made from base of coconut and sugar but the Filipinos have versions of this dish. I do not know much about other versions because i only know 3 kinds of this spread. Coco Jam became popular in the country because one of the major products being produced in the Philippines is the Coconut and so it is cheap to use it as main ingredient in making Jam.

  My mother likes making Jam whenever we have like "unlimited supply" of some fruit. She said millions of people die because of hunger so she is always making sure no food is being wasted in our home and making Jam is one of her ways to save food. She has a great talent on making Jams and one of my favorite is her Coco Jam. when i was in grade school, i can still remember how she used to make extra money by selling Jams and other home-processed food. But because of her duties and responsibilities as a mother, she gave up that business so that she could properly look after us, her kids. Here is how to make Coco Jam:

HOW TO MAKE COCO JAM

Ingredients

3 cups of coconut milk

1/2 cup of Glucose

1 piece of Sugar Caramel or Sinuklob or others call it Panutsa (shredded)

2 tablespoon of Apple syrup (any fruit syrup will do)

Procedure

1. Combine Coconut milk and Glucose in a pan.

2. Stir well and bring to a boil.

3. Add the shredded Sinuklob. Stir well.

4. Lower the heat and stir until the mixture becomes thick.

5. Remove from heat and let rest to cool down.

6. Transfer into sterilized jar and keep in fridge.

HOW TO MAKE BUKAYO

  How To Make Bukayo –This food is a very traditional dessert in the Philippines. It is made out of grated young coconut combined with brown sugar. Bukayo technically is a caramelized coconut but like other dishes, world chefs found ways and procedures how to make versions of this sweet Bukayo thing. There are many flavorings that can be used with like maple syrup, vanilla, langka flavoring and many more. But the traditional version of Bukayo is just using no other flavorings but brown sugar or the sugar caramel. 

  There are many types of sugar caramel here in the Philippines but the very popular is the tagapulot and the sinuklob. In this recipe I am going to share with you, we are going to use brown sugar because sugar caramels are not that easy to find in some other places. If you can not find young coconut, you may use the mature one but the young coconut for me is the best in making Bukayo. If by any chance you want to use macapuno, that would be okay just figure out the adjustment you would make there because the textures of coconut and macapuno are different. Here is my way how to make Bukayo:

HOW TO MAKE BUKAYO

Ingredients

1 large size young coconut (grated)

2 cups of brown sugar

1 cup of water

1 teaspoon of any flavoring syrup you want (just one kind)

Cooking Procedure

1. Combine all the ingredients in a pan except the coconut.
2. Cook in low heat while thoroughly stirring until the sugar turns thick.
3. Add the Coconut and stir until the sugar turns caramelized.
4. Let it rest before putting into a dishware.
5. Refrigirate before serving.

HOW TO MAKE BIKO

  How To Make Biko –Here is another heavy food from the Philippines. Biko is one of the all-time meal dishes because you can have it anytime you want it. It is good for breakfast, morning snack, lunch, afternoon snack, and so on. This food is rich in Carbohydrates so it will keep you going like a battery or something.

  Biko is made out of glutinous rice or what we call Malagkit na bigas in Tagalog. Many downtown workers in our town buy Biko from the vendors around the downtown because it is really good and easy to eat that you do not have to use food utensils like fork and spoon. Many street vendors and food carts serve this food at a very low price. Believe me, you can not consume a whole 20 peso worth of Biko. See the point there? The price of Biko is not that steep because making this food is easy and the ingredients are cheap so I recommend Biko to those who want to save few pesos on spending for food. If you are not aware of this streetfood, maybe you have seen a ricecake thing on a bananaleaf and that is the Biko. Do not worry because sooner you will know what does Biko looks like. Here is how to make Biko:

Ingredients

3 cups of Glutinous rice (Malagkit)

2 ½ cups of water

3 cups of brown sugar

6 cups of Coconut milk

½ teaspoon of salt

½ cup of Raisin

Cooking Procedure

1. In a pot, combine rice and water. Boil and simmer until the rice is almost cooked.
2. Set the heat to low until the rice is cooked.
3. In another pot, combine coconut milk, sat and sugar. Stir well and cook in low heat.
4. Transfer the rice into the pot of coconut milk and sugar. Stir thoroughly.
5. When the liquid is gone, remove from the pot and transfer into a platter.
6. Scatter with raisins as replacement for Latik.

HOW TO COOK PORK SINIGANG (SINIGANG NA BABOY SA SAMPALOK)

  How To Cook Pork Sinigang (Sinigang Na Baboy Sa Sampalok) –This is another version of the very famous traditional dish in the Philippines, the Sinigang na Baboy. I have posted my other version before and actually it was one of the first posts on my blog. But if you are going to find out what was the ingredient used for sourness of the dish, I used Calamansi and Tomatoes.

  In this version, we are going to use Sampalok or Tamarind. Many of us find it more appealing but if you are going to ask me, well, for me it depends on the amount you are going to use because Tamarind has a strong sourness so if you put more than it ought to be then you have ruined your Sinigang. There is a little problem when cooking this dish, because raw Tamarind is hard to find nowadays, but don’t be upset because there are numerous kinds of instant Tamarind powder that you can find in the supermarket. Be careful on the amount you put okay? Here is how to cook Pork Sinigang (Sinigang Na Baboy Sa Sampalok):

HOW TO COOK PORK SINIGANG (SINIGANG NA BABOY SA SAMPALOK)

Ingredients

½ kg of boneless pork

1 tablespoon of oil

1 clove of garlic (minced)

1 medium size onion (thinly sliced)

1 teaspoon of salt (you may adjust)

5g of ginger (thinly sliced)

5 pieces of green chilli

100g of unripe Tamarind or Sampalok (you may adjust according to your taste)

5 cups of water

1 cup of string bean (trimmed)

Cooking Procedure

1. In a skillet, heat the oil over medium-high heat.
2. Add garlic, stir fry until light brown.
3. Add the onion, stir fry until transparent.
4. Add the ginger, stir fry for about half a minute.
5. Add the salt and pork, stir for about 5 minutes.
6. Add the water and simmer until the pork is tender.
7. Add the stringbean, chilli and simmer until the bean almost cooked.
8. Add the Sampalok and simmer until the Sampalok is cooked.
9. Remove the Sampalok and put it into a bowl. Mash it and pour in the extract into the pot.
10. Simmer until the stringbean is cooked.
11. And serve.

HOW TO COOK PORK ADOBO WITH POTATOES (ADOBONG BABOY)

  How To Cook Pork Adobo with Potatoes (Adobong Baboy) –I have shared with you my Adobong Baboy, the simple version and I think it was the traditional version too. This time we are going to cook it with added twist just like what the world chefs do. Not many of us use Potatoes in Adobo and that is what we are going to do but I do not want my Adobong Baboy to look like kaldereta so I do not chop the Potatoes the way we chop them for kaldereta because it would be confusing.

  If you are going to cook Adobo just for other purposes like food exhibit or something, please do not use ground pepper because it would look more appealing if you use the whole peppercorn. I have been working on another version of it recently and I found something that would be great for this dish. I will share with you later on but for now let us cook this thing and please if you do not have potatoes then you can use sweet potatoes to replace it and do not worry about its sweetness because it will not affect the taste. This is how to cook Pork Adobo with Potatoes (Adobong Baboy):

HOW TO COOK PORK ADOBO WITH POTATOES (ADOBONG BABOY)

Ingredients

1 ½ lb pork tenderloin (cut into cubes)

3 teaspoon of vinegar

1 cup of low sodium soy sauce

6 cloves of garlic (minced)

2 pieces of Bay leaves (Laurel)

1 teaspoon of ground pepper

1 cup chopped Potatoes

1 ½ cup of water

2 tablespoon of cooking oil

Cooking Procedure

1. Put the oil in a frying pan and heat.

2. Saute the garlic until golden brown.

3. Add the pork and pepper, stir fry for 3 minutes in medium high heat.

4. Add soy sauce, bay leaves and water.

5. Add the Potatoes. Simmer until cooked and the pork is tender.

6. And serve with rice.

HOW TO COOK ADOBONG BABOY SA GATA (PORK ADOBO IN COCONUT MILK)

  How To Cook Adobong Baboy Sa Gata (Pork Adobo In Coconut Milk) –Here is another exciting Filipino dish I would like to share with you. It is common but not like the very famous kind of Adobo that used with soy sauce. This time, we are going to cook Adobong Baboy but instead of soy sauce, we are going to use coconut extract or coconut milk. They have almost the same ways and procedures in cooking but there is one thing different between them and that is the use of coconut milk.

 

   If you are going to ask me which one would I prefer, I would prefer both.They are even to me but sometimes because soy sauce is way cheaper than coconut milk as well as Adobo sa Gata is tricky, we would want to use soy sauce. But if fresh coconut milk is available which is not always happening, I would use coconut milk and that means cooking Adobo sa Gata is like occassional. If you are used to adding potatoes to your Adobo, you can add them too to this Adobo sa Gata dish and I find the potatoes way tastier with Coconut milk. So prepare all the ingredients and let us get started. This is how to cook Adobong Baboy sa Gata (Pork Adobo In Coconut Milk):

HOW TO COOK ADOBONG BABOY SA GATA (PORK ADOBO IN COCONUT MILK)

Ingredients

1 ½ lb of pork tenderloin (cubed)

3 tsp vinegar

3 tablespoon of Patis (fish sauce)

6 cloves minced garlic

1 medium size onions (sliced)

2 pcs bay leaves (laurel)

1 tbsp pepper (ground or whole)

1 cup of water

1 ½ cup of fresh Coconut milk

2 tbsp cooking or vegetable oil

Cooking Procedure

1. Put the oil in a frying pan and heat.

2. Saute the garlic and onion until golden brown.

3. Add the pork and pepper, stir fry for 3 minutes in medium high heat.

4. Add fish sauce, bay leaves and water.

5. Simmer for 20 minutes or until pork is cooked.

6. Add the coconut milk. Simmer for another 10 minutes or until the pork is tender.

HOW TO COOK TOKNENENG

  How To Cook Tokneneng –recently I have posted a street food similar to Tokneneng but not all of us have known that food but instead some of us have known Tokneneng and vice-versa. Well, let me give you a little fact about Tokneneng and kwek-kwek. Tokneneng is made out of chicken eggs and batter but the only difference between them is that kwek-kwek is made out of quail eggs. Just like mom and daughter, haha!

Making Tokneneng is not that hard and this dish is recommended to those who do not want to spend much money on food because the ingredients for cooking Tokneneng are very cheap, just don’t expect heavenly taste because its just an egg covered with flour batter. This dish is also very good for the kids because it is healthy since it is made out of egg. I know few people who eat Tokneneng as breakfast and even as snack. My sister loves this food when she is watching television that she could even eat 6 pieces of it! I can’t do that. That is not a healthy eating habit. Alright, enough for that story, let’s gather the ingredients and let us get started. Here is how to cook Tokneneng:

HOW TO COOK TOKNENENG

Ingredients

6 pieces of Chicken eggs (hard boiled and shells are removed)

1 cup of corn flour

½ teaspoon salt

½ teaspoon ground pepper

Red and yellow food coloring

½ cup of water

Cooking oil (enough to deep-fry the eggs)

Sauce

Cooking Procedure

1. In a bowl, combine cornflour, pepper, salt, a drop of food coloring and water to make batter.
2. Add the eggs and mix until all the eggs are evenly coated.
3. In a deep pan, heat oil enough for deep frying.
4. Using a spoon, scoop the eggs one by one and drop into the pan.
5. Deep-fry until the batter is cooked.
6. Drain on paper towels to remove excess oil.
7. And serve with your favorite sauce.

HOW TO MAKE PORK MEATBALLS (BOLA-BOLANG BABOY)

HOW TO MAKE PORK MEATBALLS (BOLA-BOLANG BABOY)

  How To Make Pork Meatballs (Bola-Bolang Baboy) –When I started this blog, one of the first recipes I posted on here is a meatball Teriyaki but it is not that popular to the Filipinos so I guessed I have to share the recipe in another approach so that you can easily figure out the dishes you could make using this famous Pork Meatballs or in Tagalog, we call it Bola-Bolang Baboy.

This very famous dish is not only served in fancy restaurants but even along the streets by many street vendors and food carts. Indeed, this dish is one of the favorite street foods but let me say this recipe I am going to share with you is very home-made Bola-Bola and it is the easy version. You do not have to be an advanced chef to make this dish. Even the children can make it so I hope this one will be in your lists of what to cook for the visitors. Yes, I would love this dish to serve to my visitors because definitely it is not an embarrassment in fact they are going to be amazed because not many of us can make Bola-Bolang Baboy. Alright folks, gather all the ingredients because I am about to share with you how to make Pork Bola-Bola (Bola-Bolang Baboy). Here is the recipe:


INGREDIENTS:

½ kilo of ground pork

10 tablespoon of all-purpose flour

4 eggs (whisked)

2 teaspoon of salt

2 teaspoon of ground pepper

1 medium size onions (minced)

1 head of garlic (minced)

2 medium size carrots (minced)

Oil (enough for deep-frying)

Banana Catsup

PROCEDURE:

1. In a pan, pour little oil and saute the ground pork until the color changes.
2. In a bowl, combine all the ingredients except oil and catsup.
3. Mix thoroughly until the texture is even.
4. Shape into small balls about bite-size.
5. In a pan, heat oil.
6. Deep-fry the meatballs until brown or cooked, about 8-15 minutes depending on the sizes.
7. Roll on a paper towel to remove excess oil.
8. Put in a platter and serve with catsup on a saucer.

HOW TO COOK KWEK-KWEK

    How To Cook Kwek-Kwek -this streetfood is very famous in the Philippines. This food is very similar to tokneneng which happens to be its larger version, quail egg for the Kwek-Kwek and chicken egg for tokneneng. This food is very Filipino. In fact the Filipinos have many ways how to make Kwek-Kwek.

   

     I remember my college days, this used to be my breakfast because I could not have enough time to eat at the house on the account of very early classes. Thanks to the street vendors in our University, I managed to get through my classes because of the Kwek-kwek. This food also serves a very good snack and it is healthy. I would like to share this recipe to the mothers out there because I know what you are getting through (I mean financially) and this food could be a solution because the ingredients are very cheap and available in the market. But there is one thing I would like to tell you, this recipe includes the use of food coloring and most of us are aware that food coloring has a bad reputation as far as health is concerned so you may not use it. Here is how to cook Kwek-Kwek:

HOW TO COOK KWEK-KWEK

Ingredients

10 pieces of quail eggs (hard boiled and shells are removed)

1 cup of corn flour

½ teaspoon salt

½ teaspoon ground pepper

Red and yellow food coloring

½ cup of water

Cooking oil (enough to deep-fry the eggs)

Sauce

Cooking Procedure

1. In a bowl, combine cornflour, pepper, salt, a drop of food coloring and water to make batter.
2. Add the eggs and mix until all the eggs are evenly coated.
3. In a deep pan, heat oil enough for deep frying.
4. Using a spoon, scoop the eggs one by one and drop into the pan.
5. Deep-fry until the batter is cooked.
6. Drain on paper towels to remove excess oil.
7. And serve with your favorite sauce.

HOW TO COOK CHICKEN PAELLA (PAELLANG MANOK)

How To Cook Chicken Paella (Paellang Manok) –This dish is another Filipino traditional dish but not originated from the Philippines. This dish has been cooked in many ways and procedures but not many main ingredients have been liked to use for this dish because it is complicated. I have posted my other Paella recipe days ago and now we are going to cook the other which is cooked with Chicken and I think most of us would prefer to cook this Chicken Paella because chicken is cheaper than the Shrimp. I have eaten many kinds of Paella and I can say that I liked all of them maybe because the chefs cooked these Paellas very good. There are numerous ingredients used in cooking this dish and that is the problem why not many of us don’t cook Paella. In my town, I can only eat this dish at the restaurant not including our home and the price is so steep so I thought I should share this recipe so that some of us can cook their own Paella without spending too much for the ingredients. Here is how to cook Chicken Paella (Paellang Manok):

HOW TO COOK CHICKEN PAELLA (PAELLANG MANOK)

Ingredients

½ kilo of Chicken (cut into serving pieces)

1 medium size onion (chopped)

6 cloves of garlic (minced)

1 thumb-size ginger (minced)

1 teaspoon of Annatto seeds (ground)

1 cup of rice (cooked)

½ cup of tomatoes (chopped)

1 cup of tocino (diced)

1 chicken broth cube (dissolved in 2 ½ cups of water)

½ teaspoon of ground pepper

4 tablespoon of green peas

2 hard boiled eggs (sliced)

Oil

Fish sauce to taste

Cooking Procedure

1. In a pan, fry the chicken until cooked.
2. In another pan, heat the oil. Saute garlic, onion and ginger.
3. Add the Annatto, rice, Tocino. Stir-fry for 2 minutes.
4. Add the tomatoes, broth, ground pepper and fish sauce. Stir and simmer for 15 minutes.
5. Add the chicken and green peas. Simmer for 10 minutes.
6. Turn of the heat. Let rest.
7. Transfer into the platter and garnish with eggs.

HOW TO MAKE EASY SIOMAI

How To Cook Easy Siomai –Many of us are sick and tired of looking for easy Sioami recipe but most of us upset ebcause we could not find the easy but delicious one. Well, it is time for you to smile because I am about to share with you my Easy Siomai. This dish is very popular in the Philippines although it did not originate in the Philippines. Many street vendors, food carts and small food shops offer this dish. Siomai is very good as snack especially when you combine it with cold lemon soda. There are many ways how to make easy Siomai and I think it is a good thing because it only means that you can make your own version of it. Think about something you may want to add here, maybe a fish or maybe a vegetable. That way you can make your own version of it. And it’s easy, no? Okay, let us get started, prepare all the ingredients. Here is how to make easy Siomai:

HOW TO MAKE EASY SIOMAI

Ingredients

For filling

1 lb ground pork

¼ cup of turnip (thinly chopped)

¼ 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)

For dip

3 tablespoon of red hot chilli

1 tablespoon of oil

2 cloves of garlic (minced)

Soy sauce to taste

Preparation and 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.