Pinoy Food | Free Filipino Food Recipes » Seafood

Siomai or Steamed Dumplings

noemi — Fri, 04 Sep 2009 05:30:32 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.I find it expensive to buy siomai. Don’t you? So why not make your very own siomai and freeze it? The price of Siomai alone forced me to concot my very own Siomai recipe taken from various sources. My kids love to dip their dumplings in soy sauce and calamansi mixed with chili garlic sauce. If you are a pesco-vegetarian like me, just replace the pork with chicken meat or crab meat. I usually cook it separately because the rest of the family love their siomai to contain pork. I will add the photos soon but in the meantime, enjoy cooking.

Wonton Wrapper (You can make your own wrapper or just buy them at the grocery)
1 cup all-purpose flour
1 egg white
4 tablespoon lard
3 tablespoons water

1. Place flour in a bowl. Make a well in the center.

2. Add the egg white, lard and water in the center. Mix the ingredients in the center thoroughly and quickly work in the flour. Knead well.

3. Roll out thinly and cut into rounds of about 4 inches in diameter.

4. Put filling in each wrapper.

Filling
1/2 kilo Ground Pork with a bit of fat (instead of ground, diced to small pieces or chopped)
1 kilo cooked crab, shelled and chopped (or just substitute with 1 kilo ground pork)
1/4 kilo shrimps
2 tsp. sesame oil
1 tsp. rice wine
3 Tablespoons Chopped spring onions
8 Chinese dried mushrooms (soaked in hot water until softened and chopped)
1 small chopped water chestnuts or Singkamas or 1 small can bamboo shoots, drained and chopped
1 small carrot, grated
3 Tablespoons Cornstarch
2 eggs
2 Tablespoons Soy Sauce
2 teaspoon sugar
dash of black pepper
1 teaspoon 5 spice powder (if You don’t have this, see below on how to prepare the 5 spice powder or buy the McCormick Chinese Five Spice (Ngo Yong) at your favorite grocery store)

5 Spice Powder
Make your own Chinese Five spice powder seasoning mix using either ground or whole spices.

Ingredients for Chinese Five Spice powder

* 1 tsp. ground Szechwan pepper
* 1 tsp. ground star anise
* 1-1/4 tsp. ground fennel seeds
* 1/2 tsp. ground cloves
* 1/2 tsp. ground cinnamon
* 1/2 tsp. salt
* 1/4 tsp. ground white pepper

Preparation of Five Spice Powder:
Combine all ingredients in small airtight container. Store in a cool, dry place.

(Source: busycooks)

Okay now to prepare the filling:

Siomai

1. Combine all the ingredients together.

2. Continue to mix all ingredients inside the bowl for another 4 minutes. Leave overnight in the refrigerator so all flavors seep in all together.

3. The following day, place 1 heaped tablespoon in the center of each wrapper. Press down gently with a back of spoon to make the filling compact without air spaces.

4. Press wrapper up and around all the sides of the siomai leaving the center open.

5. Arrange the filled wrappers on the plate of the steamer which has been greased. Do not crowd the steamer.

6. Steam for 15 minutes on medium heat or 8 minutes if one uses high heat. Be careful not to overcook so siomai does not end up too dry.

7. Garnish the top of the siomai with shredded carrot and cilantro (wansoy).

8. Serve with toyo and calamansi and chili-garlic paste.

Yields around 5 dozen.——————

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Sambal Goreng Udang (Chilli Prawn)

noemi — Fri, 31 Jul 2009 06:38:10 +0000

Dear readers,

Here is a recipe shared by Singaporean Chef Veni Knight

Ingredients

500gm large prawns, remove heads and veins but leave shells intact
2 tbsp of chilli powder (You can easily buy these at the supermarket)
2 large onions, sliced
Salt to taste
3 tbsp cooking oil

Method
1. Mix prawns with chilli powder
2. Heat oil in the wok
3. Add the prawns and stir on high heat
4. When the prawns have all turned red, stir in the onions
5. Let the onions soften slightly before putting the fire out
6. Serve hot
——————

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Crab Omelet or Tortang Alimasag

noemi — Thu, 30 Jul 2009 12:48:10 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.Crab Omelet is one my favorite omelet dish. With crab meat available in the groceries, it’s easier to prepare now. My mom used to prepare this by boiling the crabs and flaking the crab meat. The top shell is saved for filling in the crab meat. Anyway, this recipe is just plain crab omelet or tortang alimasag. A very simple dish.

Ingredients

1 cup flaked crab meat (you can buy this at the frozen section of the grocery)
1 tablespoon soy sauce
1 tablespoon constarch
1/4 teaspoon ground black pepper
1/2 teaspoon refined salt
2 tablespoons oil
1/4 cup shredded onions
6 cloves garlic, crushed
2 peeled potatoes, finely diced
1/4 cup shredded celery
5 eggs

Directions

1. Beat eggs slightly and season with salt and pepper.
2. Beat all ingredients together. Set aside.
4. Heat wok then add oil.
5. Fry potatoes and set aside.
6. Saute garlic until brown then add vegetables, then add crab meat, salt, soy sauce, pepper and cornstarch. Set Aside to cool.
8. Heat non-stock frying pan in preparation for the omelet.
9. Pour in beaten eggs and cook. You will know the egg has cooked enough to proceed when the egg whites have actually turned white, the bottom is set and the top is a bit creamy.
10. When the crispy transparent egg edges start to pull away from the pan, this is the time to add the crab mixture.
11. Put your crab mixture in the omelet on one side only, in a half moon shape so it is easy to fold. Leave a little space around the omelet so the crab mixture won’t spill out of the sides.
12. Then fold the omelet in half. Use your spatula to left the omelet gently out of your pan and let it slide to a plate.

If you have never cooked an omelet, this video demonstration gives useful tips.

——————

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How to Cook Singapore Chilli Crab

noemi — Fri, 17 Jul 2009 23:35:32 +0000

Dear readers,

Tsiju Culinary Arts shared this Singapore Chilli Crab recipe which is one of the most popular dish in Singapore hawker centers. It is sometimes known as Singapore’s unofficial “national dish” which had its humble beginnings in the country itself. In the 1950s, Madam Cher Yam Tian had a hawker stall right on the seashore, and she spent her time everyday from dusk till the wee hours of the morning cooking by the light of a kerosene lamp. One of Madam Cher’s specialities? Live crabs in a zesty chilli-spiked gravy, the first version of the Singapore chilli crab.

The recipe looks simple but I still have to try it. Just substitute the ingredients that I noted in the closed parenthesis.

Ingredients

1 Sri Lanka Crab (of course use our local crabs, the bigger the better)
3 tbsp. Canola oil
8 cloves garlic, chopped
8 fresh chili, chopped
2 eggs
2 spring onions, sliced
1 ginger, grated
2 tablespoon lime juice (or substitute with calamansi or lemon juice)
2 tabsp sugar
4 tbsp ketchup
1 teaspoon cornflour (substitute with corn starch)
1/4 teaspoon sea salt

Mix the following for the sauce

1 cup water
4 tablespoons ketchup
2 tablespoons sugar
1 teaspoon cornflour
1/4 teaspoon salt

Method

1.Heat the oil in a wok over high heat.

2. Add garlic and stir-fry for 1 minutes.

3. Add the chilli, stir-fry till fragrant and then the crab.

4. Fry well till shell starts turning red.

5. Add sauce ingredients.

6. Cover with lid and simmer.

7. Break eggs. Stir in spring onions and lemon juice.

Ready to serve.

Tsuji Culinary Arts is located at 44 Bendemeer Roard #01-1476

The dish has evolved into many innovations:

1. some are packed with fresh spices like galangal, ginger, and turmeric,

2. some are sweet-sour and rosy with tomato, others are ribboned with beaten egg, and still others carry the sting of chilli oil.

So you can also try to innovate the Singapore Chilli Crab recipe and make it your very own.

You might want to read my food trip at the Singapore Food Festival

or just view this youtube video

——————

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Shrimp and Pasta with Pesto Sauce

noemi — Tue, 30 Jun 2009 09:37:09 +0000

Dear readers,

I started my herb garden when we moved to our new home. It’s a great feeling to pick freshly homegrown basil and add it to our pasta. This afternoon, I cooked Shrimp and Pasta with Pesto sauce to make up for the Lechon Manok that I was supposed to buy.

Here is the recipe that is even beginners can follow.

Prepare the pasta

1. Boil 250 grams Angel Hair pasta. Don’t overcook.

2. Set aside.

Prepare the Pesto sauce

4 cups Sweet basil leaves (full size)
4 garlic cloves
1/2 cup pine nuts or walnuts
1 cup Olive Oil
1 1/2 cups Parmesan cheese
Salt
Ground black pepper
Salt to taste

Directions

1. Pick full grown basil leaves from the stems.

2. Wash the leaves thoroughly and pat dry with paper towels.

3. Mix leaves, garlic, nuts and 1/3 of the oil in a food processor or blender.

4. Blend or process until smooth.

5. Add the 2/3 of the olive oil, cheese, salt and pepper.

6. Blend a few more seconds.

7. The resulting blend should be a dark green lumpy mixture.

8. Mix the pesto with the cooked pasta.

Prepare the Shrimps

1/2 kilo small tiger prawns

1/2 cup red tomatoes (diced)

one head garlic minced

1/2 cup Olive Oil

Directions

1. Heat Olive oil.

2. Saute garlic. When brown, add red tomatoes.

3. Add the prawns and cook until orange.

4. Add a dash of salt.

5. Toss the shrimp mixture to the pasta-pesto mixture.

Top with a sprinkle of Parmesan cheese.
——————

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Ukoy, Okoy or Shrimp Fritters

noemi — Wed, 24 Jun 2009 12:04:07 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.
There are many ways to cook ukoy. In Vigan, ukoy like the one above is prepared from a mixture of galapong (sticky rice with water), shrimps, onions, spring onions and salt to taste. One has to prepare galapong first but I prefer to use rice flour . (You can prepare galapong though)

Ingredients

1 cup small fresh shrimps
1 cup rice flour (or cornstarch if rice flour not available)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup green onions part julienned
1/4 teaspoon salt
1 cup water
oil for deep fat frying

Procedure

1. Cut out the whiskers from the shrimp and sharp outer shells of the shrimp’s head. Wash thoroughly and set aside.

2. Place all the rice flour, baking powder, baking soda and salt in a bowl. Add water to the dry ingredients and stir.

3. Place shrimps and green onions to the mixture.

4. Heat oil for frying in a the kawali. When heated, drop in the mixture 1 tablespoon at a time. If particles tend to separate while frying, just gather them together with a slotted spoon to form two inches of patties. just keep gathering the particles until the patties are fully formed.

5. Fry until golden brown. Drain in paper towels.

6. Serve with a bowl of vinegar, salt, pepper and crush garlic as dipping.

serves 5
——————

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Guinataang Hipon: Shrimps in Coconut Milk

noemi — Mon, 13 Apr 2009 11:29:02 +0000

Dear readers,

Ingredients

1/2 kg fresh shrimps, medium to large sized Shrimps
1 tablespoon Olive Oil
1 teaspoon garlic
1/2 cup coconut milk (check Coconut Milk Preparation)
2 pieces green siling haba or finger chilies
1 thumb sized fresh ginger, mashed (optional)
1/2 cup coconut cream (Check the Coconut Cream Preparation)
salt to taste

Directions

Prepare the coconut cream and milk first. If you don’t have time, you can buy the canned coconut milk and cream at the grocery section.

1. In a saucepan, saute garlic in heated Olive Oil until slightly brown.

2. Add shrimps to the oil and saute for another minute.

3. Combine coconut milk, siling haba, ginger. Simmer slowly until almost dry.

4. Add coconut cream. Stir lightly under low heat or until oil separates from the mixture.

5. Season with salt.
——————

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Fisk Kropeck

noemi — Sun, 12 Apr 2009 10:36:59 +0000

Dear readers,

120 grams ground, cooked fish meat (use any inexpensive fish)
500 grams all-purpose flour
1/4 tsp. MSG (optional)
1 tsp. sugar
2 drops of food coloring (FDA-certified, especially the red color)
1 egg, well-beaten
4 cups water
1-1/2 tsp. salt
3 tbsps. lime water (dayap)

1. Mix all dry ingredients in a bowl (non-reactive bowl, so a glass bowl or plastic bowl is good).

2. Meanwhile, prepare the fish flesh as follows:

Wash the fish, eviscerate, and wash again. Steam until cooked. Separate the flesh from the bones and weigh around 120 grams of cooked fish flesh. (Dry remaining fish flesh, grind, and store in a clean air-tight container for future use.)

3. Mix the water, egg, and fish flesh, then blend for two minutes with an electric blender (try a Cuisinart blender also).

4. Mix the dry ingredients and the water-egg-fish mixture and stir very well until it forms into a thick batter. Add food coloring and blend well.

5. Prepare a steamer with water. Let the water boil.

6. Pour about 3 to 3-1/2 tbsps. of the batter in an aluminum pan (9″ diameter). If a pan of other dimensions is the only one available, pour enough batter to cover the bottom. Spread the batter evenly by tilting the pan on its sides, thus coating the bottom of the pan evenly.

7. Steam the pan inside the steamer for about 3 to 5 minutes or until the batter has solidified and looks transparent.

8. Cool by submerging the bottom of the aluminum pan in a larger pan filled with iced water.

9. Remove the cooked kropeck from the pan, being careful not to tear it. Holding the aluminum pan upside down and pulling the edges carefully make the process much easier.

10. Spread the kropeck on a cookie tray to dry. After about 30 minutes, cut the partially-dried steamed kropeck into squares of desired sizes. Continue drying the pieces on the tray.

11. When thoroughly dry (make sure that flies do not get attracted to the kropeck so please store the cookie tray in an airy, covered container), store the kropeck in a cool, dry place until ready for use.

12. To prepare as a snack food or appetizer, deep-fat fry the kropeck pieces in hot oil until the expansion stops. Use a strainer to get the cooked kropeck, thus draining the fat.

What a great appetizer or merienda. Get the garlicky and peppery vinegar ready!——————

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Kilawin na Isda or Kinilaw

noemi — Sat, 11 Apr 2009 09:30:09 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.Just looking at the photos makes me want to eat more kilawin or kinilaw na isda. Once can use either tuna or lapu-lapu fillets to make this dish. I always associate the Kinilaw with a beach outing. Preparing dishes with vinegar ensures there is little chance of food spoilage. The fish is “cooked” using vinegar as the meat turnes opaque in color. Though kinilaw may not be as popular as adobo, it certainly has a one-of-a-kind taste that many Pinoys abroad crave for.

In Philippine Food and Life (released by Anvil Publishing in 1992), Gilda Cordero-Fernando narrates of an Ilokano group who, during the Spanish period, were part of the crew English navigator Thomas Cavendish’s ship. Right after the sailors threw all the intestines of a goat into the sea, the Ilokano assistants dived into the sea for their kilawin — dipped or cooked in bile sauce or broth. The chronicler, who was ignorant of what the Pinoys were preparing, described the dish as “a disgusting mess.”

Not only goats, which is believed to be a good source of protein and calcium, however, may be made into kilawin. Beef, carabeef, fish, shelfish, including octopus are also popular options.

(Sources: Alegre, Edilberto N. and Fernandez, Doreen G. “Kinilaw: A Philippine Cuisine of Freshness.” Bookmark Inc.,1991;Cordero, Gilda Fernando. “Philippine Food and Life.” Pasig City: Anvil Publishing, 1992)

Kilawin na isda is so easy to prepare too.

Here are the ingredients:

1/2 kilo tuna or lapu-lapu fillets cut into 1 inch cubes
1/2 cup of coconut cream (check Extract coco milk)
1/2 cup kalamansi juice
1 1/2 cup vinegar
1 onion, sliced
1 onion, diced
4 slices of ginger, sliced
1 head garlic, minced
1 red bell pepper, cut into squares
1 green bell pepper, cut into squares
3 chili peppers, sliced into halves
salt and pepper

Preparation

1. Cut the fillets into 1 inch cubes. Season with salt and pepper.

2. Add the vinegar and chill for a 2 to 4 hours.

3. Drain the fish.

4. Add the onions, garlic, ginger, bell pepper, chili pepper, onions and calamansi juice. Mix well.

5. Add the coconut cream. Serve cold.

It’s simple but it just takes more preparation time cutting all those ingredients. ——————

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Lapu-Lapu (Grouper) Escabeche (Sweet and Sour Sauce)

noemi — Fri, 10 Apr 2009 12:25:32 +0000

Dear readers,

The lapu-lapu is always a special dish. Childhood memories of our family dinner involves a feast of lapu-lapu topped with sweet and sour sauce known escabeche. Escabeche has a slight ginger taste to it unlike the Chinese version of sweet and sour sauce. I am not sure if this is a Cebuano version of the sweet and sour sauce because I have not tasted it here in Manila.

Here is how I prepare it:

1. Clean the Lapu-lapu (around 1 kilo), slice diagonally along the fish, then rub salt on it and inside the fish cavity

2. Deep fat fry. (An alternative cooking method is to rub olive oil around the fish, then wrap with foil to grill it ) . Drain in paper towels. Set aside.

3. Prepare the sweet and sour sauce.

1 cup water
3 tablespoons vinegar
6 tablespoons sugar
3 tablespoons tomato ketchup
1/2 teaspoon salt
a slice of ginger, julienne

1/2 head garlic, minced
2 medium-sized onions, cut into 8 pieces
1/2 cup pineapple tidbits
1 carrot, julienne
1 red pepper, julienne
4 green onions, sliced (leave some for garnishing)
2 tomatoes, cut in wedges
2 tablespoons cornstarch, diluted with 2-3 tablespoons water

1. Combine the first 6 ingredients.
2. Thicken with cornstarch mixture (2 tablespoons cornstarch, diluted with 2-3 tablespoons water)
3. Add tomatoes, onions, carrot, tomatoes, garlic, red pepper and the other ingredients. Place pineapple tidbits last
4. Boil once. Make sure the sauce is slightly thickened and not runny.
5. Pour the sauce on fried lapu-lapu (prepared in number 1) and serve immediately. Don’t pour the sauce on the fish if you are not ready to eat it. The crispiness of the fish will be gone. You can always set aside the sauce and serve it once everyone is ready to eat.

6. Garnish with green onions.
——————

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