DIFFERENT RECIPES USING STEAMING

Pork Siomai Recipe

Pork Siomai is a traditional Chinese dumpling. This popular dumpling

has made its way to the heart of the Filipino’s as evidenced by the
hundreds of stalls, eateries, and restaurants that serve them.

Traditionally cooked through steaming, siomai nowadays are also

served fried complemented with soy sauce and calamansi.

Pork Siomai
Ingredients

 2 1/2 lbs ground pork

 1 cup shrimp minced
 2 sachets Knorr SavorRich Pork Seasoning 44g each
 1 cup jicama minced
 1 tablespoon sesame oil
 1/4 teaspoon ground black pepper
 1 cup onion minced
 1 cup carrots minced
 1 piece raw egg
 1/2 cup scallions minced
  30 pieces wonton wrapper
 Water for steaming

Instructions

1. Combine ground pork and minced shrimp in a bowl. Gradually mix

together.

2. Add jicama, carrot, onion, scallion, egg, ground black pepper, and
sesame oil. Continue to mix until all the ingredients are well blended.

3. Add Knorr SavorRich Pork Liquid Seasoning. Mix well.

4. Scoop 1 1/2 tablespoons of the pork mixture and wrap in wonton

wrapper (see video below for guidance). Perform this step until the
mixture is fully consumed.

5. Arrange in a steamer and then steam for 15 to 20 minutes.

6. Transfer to a serving plate. Serve with toyo and calamansi dipping

sauce and some chili garlic paste.

Easy Steamed Fish Recipe

Steamed Lapu-Lapu is steamed fish (particularly Grouper) stuffed with
lemon and ginger with sweet lemon-ginger sauce. Though simple, this
recipe is beneficial to your health. Fish is a low-calorie food that is also
low in fat.

Ingredients

 1 medium-sized Lapu-Lapu Grouper fish, cleaned, scales removed

and salted
 4 slices of lemon or dayap
 1/4 cup lemon juice
 1/4 cup sugar
 1/4 cup cilantro
 3 tbsp ginger cut into strips
 2 tbsp lemon zest either grated or thinly sliced
 1/2 cup water

Instructions

1. Place the fish over an aluminum foil (the foil must be large enough
to cover the entire fish)

2. Stuff the fish with slices of lemon and 2 tbsp ginger strips then
securely close the foil.

3. Place the foil with fish in a steamer and steam for 20 to 30 minutes
(this will depend on the size of the fish)

4. While steaming, heat a saucepan and put-in the lemon juice.

5. Add the sugar and stir until it fully dissolves in the lemon juice.

6. Add water and bring to a boil.

7. Put-in the lemon zest and 1 tbsp ginger strips then simmer until the
sauce becomes somewhat thick.
8. Remove the fish from the steamer and aluminum foil cover and place
it on a serving plate.

9. Pour over the sauce and garnish with cilantro.

10. Serve hot. Share and enjoy.

Steamed Fish with Mayonnaise

Steamed Fish with Mayonnaise is a colorful fish dish that looks really
lively. Have you tried or seen this dish before? To e, it resembles a
festive celebration, although the fish is quite simple. I used a large
grouper for this recipe, but you can also use other fish varieties.

Ingredients

 1 piece fish about 3 to 5 lbs

 ¾ cup scallions sliced
 2 thumbs ginger julienne
 1 ½ teaspoons salt

Mayo dressing:

 1 ½ cups Lady's Choice Mayonnaise

 ¼ teaspoon salt
  ¼ teaspoon onion powder
 ¼ teaspoon garlic powder
 ½ teaspoon sugar

Toppings:

 1 piece red bell pepper minced

 3 pieces hard-boiled eggs
 1 piece carrot minced
 ½ cup sweet relish

Instructions

1. Clean the fish by removing the innards, gills, and scales (if
necessary).

2. Rub salt on the inner and outer parts of the fish. Stuff fish with
scallion and ginger.

3. Pour-in about 1 to 1 1/2 quart water in a wide steamer. Let boil. Put
the fish in and

4. steam for 35 to 45 minutes depending on the size of the fish. The

large the fish, the longer the steaming time.

5. Remove the fish from the steamer and then arrange it on a serving
plate. Let the excess water drip.

6. Meanwhile, combine Lady's Choice Mayonnaise with the other mayo

dressing ingredients. Mix well.

7. When the fish reaches room temperature, spread the mayonnaise

mixture over the fish.

8. Separate the egg white from the yolk. Mince the eggs. Arrange the
topping ingredients over the mayo mixture.
9. Refrigerate the fish for 3 hours.

10. Serve. Share and enjoy!

Steam Broccoli

Broccoli is not only nutritionally impressive but can be delicious when

cooked the right way. Its bright green florets are filled with vitamin C
and other wonderful nutrients, which can get lost if the broccoli is
overcooked. This is why steaming broccoli is one of the best ways to
prepare it. Here are some pointers on how to steam broccoli and
ensure that all its nutritional goodness is preserved.

Ingredients

 2 cups fresh or frozen broccoli

 1 1/2 cups Water
 Salt pepper, butter, or salad dressing to taste

Instructions

1. Add 1-2 inches of water in a medium pot. Place over high heat and
bring to a boil.
2. Arrange the broccoli chunks on a steamer basket and suspend them
over the boiling water. Close the pot lid and allow steaming for not
more than 5 minutes. You can extend or shorten steaming time
depending on the tenderness you prefer.

3. When broccoli florets turn a bright green color, remove the steamer
basket from heat and set it aside to cool. You can season broccoli by
sprinkling a little salt and pepper, adding butter, or drizzling salad
dressing.

Siopao Asado Recipe

Siopao or hot buns are a type of dumpling with a sweet pork filling. It
can be consumed at any time of the day. I personally love to have this
for brunch along with a bowl of hot beef mami. This siopao asado
recipe will guide you on how to make it at home.

Ingredients

Dough ingredients:

 2 cups water warm

 2 ½ tablespoons sugar added to yeast mixture
 ½ cup sugar added to the flour mixture
  1 pouch dry yeast
 5 cups all-purpose flour
 1 ¼ tablespoon baking powder
 6 tablespoon shortening

Filling ingredients:

 2 lbs pork chopped into small pieces

 3 tablespoon lard or shortening
 2 tablespoon garlic minced
 1 piece onion minced
 2 tablespoons cornstarch diluted in 1/4 cup water
 4 tablespoons soy sauce
 4 tablespoons sugar
 3 tablespoons oyster sauce
 1 tablespoons hoisin sauce

Instructions

1. Cook the Asado filling by heating the shortening in a pan

2. Saute the garlic and onions

3. Put-in the pork and cook until the color of the outer part turns light
brown

4. Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix
well. Simmer for 5 minutes.

5. Put in the corn starch (diluted in water) and mix until the texture of
the sauce becomes thick. Set aside.

6. Make the dough by placing warm water in a bowl then add the yeast
and sugar and mix well. Leave the mixture for 10 to 15 minutes
7. In a mixing bowl, put-in the flour, baking powder, shortening (or
lard), and the yeast-sugar-water mixture then mix well (bubbles
should have formed on top by then).

8. Knead the combined mixture until the texture of the dough becomes
fine. Let the dough rise by setting it aside for at least an hour (place in
the mixing bowl and cover the top ).

9. Knead the dough again then cut into individual slices (this will be the
dough per individual siopao).

10. Flatten the dough until a round shape is formed using a rolling pin.

11. Put the asado filling on the middle of the flattened dough and wrap.
(refer to the video for the technique if interested)

12. Place the siopao in a steamer and steam for 15 minutes.

13. Serve hot with Panlasang Pinoy Siopao Sauce. Share and enjoy!

Pork Dumplings

Pork and Shrimp are essential ingredients of this dim sum dish. Other
proteins can also be used as substitutes. Shrimp can also be omitted,
especially if you are allergic to it. Ground chicken makes a good
alternative to pork. Ground beef will also work, but I recommend
cooking it beforehand before being mixed with the rest of the filling
ingredients.

There are many ways to cook dumplings. Steaming is one, you can also
fry or boil the pork dumplings.

Boiling the dumplings is easy. Simply put around 4 cups of water into a
boil. Add 4 to 5 pieces of dumplings at a time, and then boil between
low to medium heat for 10 minutes.

Ingredients

 1 lb. ground pork

 1 1/2 tablespoons Knorr Liquid Seasoning
 30 pieces Gyoza wrapper
 1 cup cabbage chopped
 1/2 cup shrimp chopped
 1/2 cup Chinese chives chopped
 2 tablespoons cooking wine
 1 tablespoon ginger grated
 1 teaspoon Sesame oil
 1/2 teaspoon salt
 1/4 teaspoon ground white pepper
 6 cups water for boiling

Instructions

1. Mash the cabbage. Add salt. Continue to mash until salt is well
distributed. Let it stay for 10 minutes.

2. Combine ground pork, shrimp, ginger, and chives in a bowl. Mix well.

3. Add cabbage, ground white pepper, cooking wine, Sesame oil, and
Knorr liquid seasoning. Continue to mix until all ingredients are well
blended.
4. Scoop 1 ½ teaspoon of pork mixture and place it in the middle of the
Gyoza wrapper. Secure the filling by symmetrically folding the wrapper
and pressing the edges. You may also press using the tip of a fork.

5. Arrange the pork dumplings on a steamer lined with cabbage leaves.

Cover and steam for 10 minutes.

6. Serve with dipping sauce. Share and enjoy!

Steamed White Chicken

If you are looking for a healthy chicken dish, why not try this steamed
white chicken recipe? I think you will love this dish because the fact
that it is easy to cook, the ingredients are few and very basic. You will
be amazed at how delicious this dish can be. Eating fried foods will not
only make us fat, but it is also not good for our health.

Ingredients

 1 kilo whole chicken dressed and cleaned

 1 Tbsp. MSG
 1/2 tsp. ground pepper
 1 cup 7-Up or Sprite
 2 Tbsp. ginger strips
 1/3 cup rum or gin
  1-1/2 Tbsp. salt
 1 Tbsp. sesame oil
 3 to 4 stalks spring onion cut into 1 inch long
 3 to 4 stems kinchay cut into 1 inch long

Instructions

2. Combine the MSG, pepper, 7-Up, ginger, rum, salt, and sesame oil
which will be used for marinating the chicken.

3. Marinate whole chicken in the mixture for 1 hour or more.

4. Place the chicken with the marinade in a pan and steam until the
chicken is done.

5. Halfway before the chicken is fully cooked, add spring onion and
kinchay.

6. Collect the marinade and the juices from the chicken and add 1
teaspoon of cornstarch.

7. Simmer in very low heat until the broth is thick.

8. Serve whole chicken with the broth in a separate sauce bowl.

9. Garnish with parsley and sliced carrots.

Steamed Eggplant and Okra with Bagoong

This only took more or less 15 minutes. I bought ready to eat bagoong
from the Filipino store (this was the bottled variety), which saved me
some time. If I will be making one from scratch, it can take another 12
to 15 minutes. This recipe will give you an idea in case you are thinking
of how to cook bagoong.

Ingredients

 6 pieces okra
 2 medium Chinese eggplants
 1/3 cup bagoong shrimp paste
 2 cups water

Instructions

1. Boil water in a pot or steamer.

2. Wash the okra and eggplants in running water. Pat it dry and then
slice the eggplant in half lengthwise. Divide the halved eggplant into 3
pieces (a piece of eggplant will total to 6 slices). You can also slice the
okra crosswise if desired.

3. Arrange the eggplant and okra in a steamer. Steam for 15 minutes to

18 minutes

4. Remove from the steamer and arrange in a plate.

5. Serve with bagoong.

6. Share and enjoy!

References:

Panlasang Pinoy book of recipe