Wednesday

How To Make Siomai

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -



Siomai, the best Chinese style snack of all time. For some people like me every bite of siomai is like heaven on earth. Especially when it comes with the garlic on top and a deep of soy sauce with calamansi and don’t forget the chili please. This snack is very common on malls, road side and supermarkets where people are very visible.

But guess what? You can actually do this delicious snack at home. Very far from buying on a food cart, when you make this at home you will never worry on how many pieces you have eaten already and how much are you going to pay for it. And on the brighter side except from not worrying on how much you will pay for it, you can earn money out of it.


I have here the recipe and ingredients to make your own Perfect  Siomai:

Ingredients

  • 1 kg ground pork (chicken and beef)
  • 1/3 cup chopped turnips (singkamas)
  • 3/4 cup chopped carrots
  • 2 tbsp. or 4 cloves minced garlic
  • 2 medium or 1 large minced onion(s)
  • bunch of spring onions or leeks
  • 1 egg
  • 5 tablespoons sesame oil
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon salt
  • 5 g seasonings
  • 50 pcs. large or 100 pcs. small wanton or siomai wrapper
  • Soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)


Siomai Cooking Instructions:


  1. Mix all the ingredients in a bowl.
  2. Arrange 10 wrappers in a tray, and weigh 100 g of siomai mixture. Place 2 tsp of meat in each wrapper until nothing is left unfilled. Each wrapper will have 10 grams of siomai.
  3. To enclose, gather up the edges of the wrapper and gently fold it so that it forms a basket shape, with the top of the filling exposed. Press lightly as you pleat each side. Or, if you don’t want to expose the filling, use a bigger wrapper. Do the same on the remaining mixture left.
  4. After the wrapping, boil water and brush steamer with oil.
  5. Keep the water boiling for 2-3 minutes, arrange the siomai in the steamer and let stand for 15-20 minutes or longer for larger pieces.
  6. Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.


Chili Sauce for Siomai:


  • 1/8 kilo Chillies (Siling Labuyo)
  • 3 tablespoons cooking oil
  • 2 cloves garlic, peeled and minced
  • dried shrimp or meat finely chopped or grind (optional)


Siomai Chili Sauce Cooking Instruction:
Combine chopped chillies, dried shrimp or meat and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.

There you have it, your very own Special Siomai. When you have plans on selling your product be sure to have a good presentation. A good packaging attracts more customers. You can start selling on your neighborhood, schools and offices.


You might want to check this out:

No comments:

Post a Comment

"Some people want it to happen, some wish it would happen, others make it happen." - Michael Jordan