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.

Ingredients:

• 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

Procedures:

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.

Fatless Longganisa

Meat Material:

• 1 kg Pork lean, ground finely
• Curing Mix Ingredients:
• 1 tbsp Salt, refined
• 1/2 tsp Curing salt
• 1 tsp Phosphate
• 1/4 tsp Vitamin C powder
• 1/4 cup Chilled water (to dissolve the 4 ingredients)

Extenders:

• 1/4 cup TVP (textured vegetable protein)
• 1 tbsp Isolate
• 1/2 tsp Carageenan In 1/2 cup water add 1/4 TVP and hydrate for 3 minutes, then add 1/2 tsp. Caregeenan and 1 tbsp Isolate.

Seasonings:

• 3/4 cup Sugar, refined
• 1/2 tbsp Black pepper, ground
• 2 tbsp Garlic, chopped finely (or 2 tsp garlic powder as substitute)
• 2 tbsp Anisado wine
• 2 tbsp Pineapple juice
• 1/4 tsp Vetsin (MSG) (optional)
• Food color (allura red)* as desired
• 1/2 tsp Meat enhancer
• 1/2 tsp Beef Aroma
• 1 tsp BF Blend (to added in the last mixing)
• 2 tbsp Olive oil

*Prepared by dissolving 1 tsp. of food color in 1/2 cup of water. This serves as the stock solution to be kept in the refrigerator. From this solution, get 1-2 tsps.

Procedures:

1. Select good quality raw material. Measure and weigh all the ingredients.
2. Mix meat with first four ingredients: salt, curing salt, phosphate and vitamin C powder in chilled water. Mix continuously. Add the rest of the ingredients. Mix until well blended then cure at room temperature for 8-10 hours or refrigeration temperature for one day only (8-12 hours).
3. Wrap in paperlyne or cut wrap (2 T per piece). Pack in polyethylene bag in 1/4 kg. (you should have six pieces of longanisa) or 1/2 kg package and store in freezer.

Packaging materials:

• Polyethylene bags: 4″ x 8″ for 1/4 kg and 6″ x 10″ for 1/2 kg
• Styrofoam containers to be wrapped on top with cling wrap.

Yield: 1.3 - 1.5 kgs. (1/4 kg.=6pcs. or 1/2 kg.=12 pcs.)

Meat Processing - Tapa (Dried Meat)

INGREDIENTS:

• 1 kg beef
• 3 tbsp salt
• 3½ tbsp sugar
• ½ tsp prague powder
• ¼ tsp vetsin (optional)
• 1½ - 2 tsp garlic
• ½ - 1 tsp ground pepper

UTENSILS:

• knife
• measuring spoons
• chopping board
• tray
• mixing bowl

PROCEDURE:

1. Slice meat 1/8 - ½ cm thick.
2. For every kilo of sliced meat, mix salt, sugar and other ingredients.
3. Pierce meat with bamboo sticks and expose under the sun until dry.
4. Place dried meat in clean container.
5. Store at room temperature for 2 days in a clean dry place.