Pork Siomai

"Siomai" is a traditional Chinese dumpling served in dim sum. Its filling is a combination of seasoned ground pork, whole and chopped shrimp, and Chinese black mushroom in small bits. The outer covering is made of a thin sheet of lye water dough. The center is usually garnished with an orange dot, made of roe or diced carrot. Although a green dot made with a pea may also be used. The decorative presentations vary from restaurant to restaurant.

  • 400 g ground pork
  • 3/4 cup shelled shrimp
  • 1 pc. carrot
  • 1 pc. onion
  • 2 stalks spring onions
  • 1 tsp ground black pepper
  • 2 tbsp soy sauce
  • 1 tsp chinese wine
  • 1 tsp sesame oil
  • 2 eggs
  • wanton wrapper (100 pcs)
  • 3/4 cup frozen green peas
  • 1/2 cup soya oil

For the filling:
  1. In a bowl, place the ground pork and shelled shrimp.
  2. Peel and grate carrot, squeeze out water and add to the pork mixture.
  3. Chop onion and spring onion and add to the mixture.
  4. Add in all other ingredients to the pork mixture.
  5. Mix well until blended.
Molding and Cooking Siomai:
  1. Place a tsp of the mixture at the center of the wrapper.
  2. Bring corners to the center and press to make an open top pouch.
  3. Set one whole green peas on top of each siomai and brush with oil.
  4. Place in a steamer and steam for 30 minutes.
  5. Serve hot with soy sauce and calamansi dipping sauce.


Pichi-pichi is a traditional Filipino dessert. Pichi-pichi is made from grated cassava or cassava flour, water and sugar. The mixture is then steamed, then cut into pieces and then rolled in grated coconut.

  • Cassava Grater
  • Blender
  • Steamer
  • Small Tin Cups
  • Coconut Grater
  • 2 cups cassava, grated (kamoteng kahoy or balinghoy)
  • 1 cup water
  • 1/2 cup sugar
  • food coloring (optional)
  • grated coconut
  • 1 tsp. lihiya (lye)
  1. Peel cassava and grate finely with a metal grater over a large bowl.
  2. Add water and sugar. Mix well.
  3. Process cassava mixture in a food processor to get a smooth texture. Add food coloring if desired.
  4. Pour mixture into a small tin cups. Arrange the tin cups in a steamer and steam over a medium heat for about 15 minutes.
  5. Remove pichi-pichi from tin cups. Coat with grated coconut.
  6. Serve with hot or cold drinks.

Puto Pandan

  • 8 cups All Purpose Flour
  • 4 cups white sugar
  • 6 tbsp baking powder (Calumet)
  • 7 cups pandan juice or 5 cups pandan juice and 2 cups evap milk
  • 1/2 bar dairy cream
  • 2 salted eggs
  • 1 bar buttermilk (cheese)
  1. Sift flour
  2. In the mixing bowl, add the sugar, baking powder, dairy cream and pandan juice. Mix well to blend.
  3. Fill the molds 3/4 full and top with toppings with the choice of egg or cheese.
  4. Place in a steamer and steam for 15 to 20 minutes.

Achara (Pickled Green Papaya)

Achara, or atsara, refers to the pickled green papaya. Carrots, ginger, onions and bell peppers are also added to turn it into achara. The pickling solution is a mixture of vinegar, sugar and salt–preserves the papaya and the vegetables. In air-tight jars, achara will keep even without refrigeration. After the jar has been opened, however, it is best to refrigerate achara. Achara is the Philippine contribution to the world of Asian pickles.

This relish is the perfect compliment to barbecue, meat, poultry and fish. Make sure to pick the green ones which are firm and not yet ripe.

  • 4 cups green papaya, peeled
  • 2-4 tbsp coarse salt
  • 1/2 cup sugar cane vinegar
  • 1/3 cup brown sugar
  • 1/3 cup white sugar
  • 1 large carrot, cut into strips
  • 1 head garlic, peeled
  • 2 tbsp ginger strips
  • 20 pcs red shallots, whole and peeled
  1. Divide papaya in half and shred into strips.
  2. Mix 2 tbsp coarse salt with shredded papaya.
  3. Mash and squeeze shredded papaya to extract juice. Add remaining salt as needed.
  4. Place squeezed papaya on a clean cheesecloth and squeeze again. Set aside.
  5. Put vinegar and the 2 kinds of sugar in a saucepan. Boil for 5 to 10 minutes. Add sugar to sweeten the taste, if desired.
  6. Add papaya, carrots, red bell pepper, garlic, ginger and shallots to the vinegar-sugar mixture. Allow to boil for 2 to 3 minutes.
  7. Transfer achara into sterilized bottles. Let cool before covering.
*Note: You may use cookie cutter to cut the vegetables into decorative pieces.