Tag Archives: tasty tuesdays

Siomai (Pork Dumpling)

When I got my hands on a steamer suddenly the possibilities of dishes that I can do is endless! The first dish that I tried using the steamer is this, my fave dimsum which in my country is called SIOMAI. A dish from our Chinese neighbor. Stalls carrying this dish can be seen in every street corner in my country. The sellers have special massive steamer so you always get your siomai warm and ready to eat!

Its also nice that I got a wanton wrapper from this Asian store that we frequently visit.

The recipe that I know needs oyster sauce which I dont have so I replaced that with Worcestershire Sauce. It is okay but if I can find oyster sauce I know it will be life changing for my siomai.

Also I didnt notice that the pork that I used is lean. When I ate (a lot) of the finished dish it is on the dry side and a fatter pork is needed to get a moist siomai.

The ingredients are:

For the dumpling

1clove Garclic crushed and minced
1tsp Ginger peeled and minced
1tbsp Oyster / Worcestershire Sauce
1/2tbsp Soy Sauce
225g Ground Pork
25g Cabbage finely shredded
15-25pcs Wanton Wrapper
Pepper

For the dipping sauce

2tbsp soy saunce
1tsp roasted garlic
1/4tsp Vinegar
1/4tsp Pepper Flakes

Procedure:

Boil water in a pan and attached you steamer on top.

Mix the garlic, ginger, pepper, worcestershire and soy sauce, and pork together in a bowl and mix thoroughly.

Then add the cabbage and mix until equally distributed in your meat.

Prepare a glass of water for to seal you wanton wrapper.

To start with your dumpling, lighty brush the edges of the wanton wrapper with water using a brush.

On the dry side, add enough meat and fold the edge of the siomai.

I did a open top dumpling and a triangles.

Put the dumpling on your steamer making sure that the water is boiling. If the water is not steaming enough, wait till it is. Putting the dumpling in while its not steaming will make the wrapper stick to the bottom.

It is also important for the dumpling not to touch each other in your steamer.

Steam for 10-15 minutes. Serve immediately with dipping sauce.

Serve!

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Easy & Fast Tomato And Basil Risotto

One of my fave ingredient to cook is Risotto. Mostly for its similarity to Filipino dishes. Viand combined with rice. Risotto is also one of the few dish that my son loves to eat. He is a fuzzy eater. So I am trying to serve this dish often in different forms. One of the new recipe that I did was a really fast and easy TOMATO AND BASIL RISOTTO which I found from Sunrise Senior Living website. The dish was done by their chefs which are there to make sure that meals are healthy! Why don't you check out their blog as well as they post about how one can stay healthy. What I love about this recipe is that the ingredients is already available in my pantry so I can whip up a meal anytime! It is fast and healthy and hearty too! My son loved the creaminess of this dish and my husband loves the texture of the roasted veggies! Me? I just love that its easy to cook!

If you want to try it here's how:
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Ingredients:

20g Butter
10ml Oil
3pcs Tomatoes – cored seeded and diced
1/4pc Onion – diced
1clove Garlic – crushed
800ml – vegetable or chicken stock
200g Risotto rice
20ml Double Cream
30g Basil
70g Goat's cheese
100g Butternut Sqush – roasted
1/2pc Red Bell Pepper -roasted
Salt and Pepper

Procedure:

  1. Heat the oil. Saute garlic and onions. When onions turns translucent add tomatoes and leave for few minutes. Add the rice.
  2. After fiew minutes add roasted veggies.
  3. Gradually add the stock till you reach the consistency of risotto that you like. Then add the butter and cream.
  4. Serve with basil and goat's cheese.

Discloure: I was given money for the ingredients of this dish.

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A Guest Cook In My Kitchen

My husband decided that it is his turn to show his fave dish called Pork Chorizo and Bean Stew. in our house the gauge to know whether food is great or not is if our fuzzy eater son would try it. My son didn't only tried this one but ate it!

Ingredients:

3/4k Pork Shoulder
250g Chorizo
2pcs Onions, diced
4cloves Garlic, crushed
4tsp Paprika
2-400g Canned/Tinned Tomato
1-400g Cannellini (White Kidney) Beans
10ml Peanut Oil
1/2cup Balasamic Vinegar

*2tsps Dried Chilli Flakes

Procedure:

  1. Cook the pork in balsamic vinegar till soft and set aside.
  2. Cook chorizo in oil.
  3. Add garlic, onions and paprika to the chorizo and cook till onion is translucent.
  4. Add the pork and water and tomatoes.
  5. Simmer for an hour.
  6. Add the beans and simmer for another 30 minutes and serve!


xx

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Guinisang Mungo / Mongo Beans Soup

Firstly thanks to my sister for another collaboration post! This is a dish that is good for autumn! Warm and well soupy! Another favortite dish of mine. Healthy and good for the rainy days. If you are a vegetarian you can replace the shrimp with tofu. Fry the tofu for extra texture and add in. Or you can just add tofu to make this dish better. You can also add pork cut in cubes. Add it in a pan with a bit of water. Cook till the water dried out and the oil of the pork comes out. Remove the pork and use the oil to saute your other ingredients. Add the pork and/or tofu before the shrimp.

So readers here's my Mongo Soup

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Ingredients:

1cup Green Mongo Beans
4cups Water or Shrimp Stock
2-3cloves Garlic
1pc Onion
1pc Tomato
1/4k Shrimp
2-3cups Moringa (Malungay) Leaves or Spinach Leaves

Procedure:

Boil the mongo beans in water or stock and set aside.

  1. Saute the garlic, then add onions & tomato. Cook for few minutes until onion & tomato is soft. Then add the shrimp
  2. Add the mongo mixture.
  3. Simmer for 10minutes.
  4. Add the moringa / spinach leaves. Simmer till the leaves are soft.
  5. Ladle and serve immediately!

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Chicken Sotanghon (Chicken In Vermicelli Noodles)

I would like to thank my sister for this post. I asked her to show me her fave food and she emailed me this! Chicken Sotanghon or Chicken in Vermicellie Noodles. I grew upeating this. My mother alwaysprepare this for us and it has became a comfort food. We want ours soggy. The noodles are left for long so that the noodles will go fat and yummy! But of course you can serve this right up.

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Ingredients:

2 cloves – Garlic
1 piece – Onion
1/4k – Chicken
1/2 cup – Cabbage
1/2 cup – Beans
2 Tbsp – Soysauce
1Tbsp – Cooking Oil
1 pc – Chicken Cube (optional)
1 cup – water / or chicken stock

Procedure:

  1. Saute garlic and onion.
  2. When onion is soft add the chicken and chicken cubes. Let it sit for a few minutes.
  3. Add water and simmer till chicken is tender.
  4. Follow the cabbage and beans and then add the noodles.
  5. After the noodles go transparent its ready to serve.

**Optional is to add carrots too. And in the Philippines we eat this dish as viand for rice.

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Brazo De Mercedez Cupcake – A Baking Journey

I am a new baker (and I still cringe to call myself one!)The only food that I baked before are simple vanilla cupcakes with store bought decorations but I am learning. I am so amaze with the contestants of Great British Bake Off as baking is so natural to them. When Tots100 announced a cupcake baking competition I thought of joining right up and thought of preparing something special or some harder in my newbie level. I thought of Brazo De Mercedez which is served as a roll in my country (Philippines). I love its softness and sweetness and is surely a celebratory food. Something awfully hard for me. I tried it a lot of times and I even blogged about the first time here at the blog too.

Since that first time I have tried baking this again 3 or 4 times. Second one I used less flour and the filling still turned out really really thick. Third try I got the filling right when I removed the flour and water altogether. But the meringue turned so soft almost liquidy. I realized that instead of using cream or tartar I accidentaly added baking soda! Goodness me!

Fourth try is this one and it turned out perfect! I also cooked my filling while waiting for the meringue to cook as the air also thickens it. So when the meringue is ready the filling is just right texture.

So ladies and gents I present to you my Brazo De Mercedez Cupcake! My entry to Betta Living and  Tots100 Most Creative Cupcake Competition. I am not a seasoned baker but I really tried my best in doing this one and I hope I will be given a chance to win. *fingerscrossed*

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Ingredients

Filling:

  1. 4 egg yolks
  2. 1/2 tsp vanilla extract
  3. 1/4 cup plain flour (the recipe calls for cornstarch)
  4. 150 ml condensed milk
  5. 150 ml water
Meringue:
  1. 4 egg whites
  2. 1/2 cup sugar
  3. 1/2 tsp cream of tartar
  4. 1/2 tsp vanilla extract

Procedure

Pre-heat oven to 180C and put liner in your cupcake/muffin case/s.

Filling:

  1. Mix condensed milk, egg yolks and vanilla extract in a pan.
  2. Put on fire, whisk till its gooey and set aside.
Meringue:
  1. Whisk the egg whites in your processor.
  2. Add vanilla extract and cream of tartar when its foamy.
  3. Slowly add sugar while whisking
  4. Pipe in your liners (Add 2 layers of liners so as not to burn the meringue) and bake in the oven for 12-18minutes.
  5. Cool down on a rack and pipe in the filling.
  6. Dust with icing sugar and serve.

xx

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Longanisa (Filipino Sausage) Recipe

One way that husband and I save money is buying reduced price goods in the supermarket. Like half a kilo of minced lean pork. But its been in the freezer too long and I feel that I need to cook it already. Luckily a friend posted a recipe that I always love and she even shared the recipe to me. So easy and yet husband loves this one to bits!

Thanks to Riz for this!

It is called Longanisa which is our version of your sausage. It is so easy to do. Her instruction is just let the pork marinade in the fridge overnight and you can freeze it for future cooking. As my minced pork is thawed already I cooked everything and then froze it. This is one of those dish that gets better with age. Filipino food is usually done in a way that you can keep it without fridge as its expensive to buy one before. The sugar and soy sauce acts as a preservative to make this dish last long.

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Ingredients:

1kg mince pork
1/4 cup brown sugar
3 tbs soy sauce
2 tbs Worcesteshire sauce
3 gloves of finely chopped garlic
2 to 3 pcs of bird's eye chili

Procedure:

Mix all the ingredients together.
Store them in the fridge (for at least) overnight.
Form into sausage shape.
Fry or bake.
Or wrap each with greaseproof paper and freeze.

xx

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Paksiw Sa Gata (Salmon with Vinegar and Coconut Milk)

I just want to try this dish out in small portion before I do it for a main dish for my family. Lately I am planning on incorporating a lot of fish for our meal and this one is one of my fave from home (Philippines).

One of the thing that worries me is the fish as we use freshly caught Tuna at home which is not readily available here. For this trial run I will use Salmon as I think its close flavor wise.

So bear with me as this is not yet tried and tested.

Paksiw Dishes mainly used vinegar. I am also using a different kind of vinegar as at home I use the coconut vinegar kind. Gata (Coconut Milk) I notice is a staple in my recipe already. I should collate them for one post me thinks.

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Ingredients:

1 small cut of Salmon
75ml of Vinegar
75ml of Water
150ml of Coconut Milk
2 cloves of garlic crushed
1 small ginger crushed
Salt & Pepper to taste

Procedure:

1 small cut of Salmon

  1. Add ginger, water, vinegar and salmon in a pan and let simmer.
  2. Reduced the liquid and add the coconut milk.
  3. SImmer till the coconut milk has thicken.
  4. Serve

Tasty Tuesdays on HonestMum.com

Paksiw Sa Gata (Salmon with Vinegar and Coconut Milk)

I just want to try this dish out in small portion before I do it for a main dish for my family. Lately I am planning on incorporating a lot of fish for our meal and this one is one of my fave from home (Philippines).

One of the thing that worries me is the fish as we use freshly caught Tuna at home which is not readily available here. For this trial run I will use Salmon as I think its close flavor wise.

So bear with me as this is not yet tried and tested.

Paksiw Dishes mainly used vinegar. I am also using a different kind of vinegar as at home I use the coconut vinegar kind. Gata (Coconut Milk) I notice is a staple in my recipe already. I should collate them for one post me thinks.

—————————————————————————————————————————————-

Ingredients:

1 small cut of Salmon
75ml of Vinegar
75ml of Water
150ml of Coconut Milk
2 cloves of garlic crushed
1 small ginger crushed
Salt & Pepper to taste

Procedure:

1 small cut of Salmon

  1. Add ginger, water, vinegar and salmon in a pan and let simmer.
  2. Reduced the liquid and add the coconut milk.
  3. SImmer till the coconut milk has thicken.
  4. Serve

Tasty Tuesdays on HonestMum.com

Ginataang Mais (Rice and Corn with Coconut Milk)

Ginataang Mais (Rice and Corn with Coconut Milk) is a fave food in my country The Philippines. Ginataan (Coconut Milk) dishes are common and have lots of variation such as sweet and savory. This is a sweet coconut milk dish. In here we used rice with corn but you can also use red mongo beans (adzuki beans) and theres also Ginataang Sari Sari that has a lot of add-ons like banana, tapioca, yam and the sticky rice is in ball form. I know, too much info! This is a snack that my mother cooks for me. A favorite in our household. We usually add Jackfruit flesh in here to add to sweetness and smell. But again that's hard to find here.

I always wanted to do this dish but I don't know where to find glutinous rice. The main ingredient needed. I started doing Rice Pudding for my son and realized that its a bit the same. Not sticky enough but rice pudding rice has a good texture thick too. This is the first time for me to try it here and I am glad that it worked.

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Ingredients

  • 1 cup – coconut milk
  • 1-1/2 cups –  water (adjust to your preference)
  • 1/2 cup – rice pudding rice
  • 4 cobettes – corn, cut
  • 1/2 cup – granulated sugar
Cooking Procedure
  1. Combine coconut milk, corn and rice in a cooking pot then turn on the heat.
  2. Once the coconut milk is boiling, stir the mixture to prevent the glutinous rice from sticking. Set the heat to low and let the rice cook stirring continuously. Adding about 1/2 cup of water every time the liquid is reduced. Do so till the rice is cooked.
  3. Put-in the sugar and stir thoroughly. Cook for 2 more minutes.
  4. Serve and eat! Yummy!

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