Filipino Food Store » kalamansi

Siomai

Hilda — Fri, 05 Jun 2009 08:49:10 +0000

Chinese influence in Filipino cooking is evident considerign the popularity of noodle dishes, dimsums and dumplings. Siomai is one of these dishes all filipino love. In siomai recipes we normally used half pork meat and half shrimp for filling. But don’t you know doing it in beef is also delicious?

Beef Siomai

Ingredients:

half a kilo of ground beef

half a kilo of ground pork

* you can either use one kilo of beef if you prefer

1 onion minced

some spring onions chopped

a thumbsized ginger pounded

2 teaspoons of sesame oil

2 tablespoons of soy sauce

1 teasepoon of sugar

1 teaspoon of tabasco (optional)

siomai wrapper

Procedure:

Mix in a bowl all the ingredients except the siomai wrapper. Mix them well using your hands. Taste if it additional salt is needed. Wrap them in wonton wrapper. Steam and serve with soy sauce and kalamansi juice.

Sisig

Hilda — Thu, 04 Jun 2009 09:29:43 +0000

Sisig is actually a Kapampangan delicacy that’s popularity spread out all over Philippines. In Kapampangan the term sisig actually means to snack on something sour. Sisig is a popular “pulutan” or an accompaniment when people are drinking beers or wine. Here’s a recipe for this Kapampangan recipe my Kapampangan friend taught me,hope you like them.

Sisig

Ingredients:

pig’s head (you will be needing the cheek, nose and ears)

1 big onion peeled and halved

1 carrot peeled

some water

some cooking oil for frying

1 chopped onion

3 chopped green chilies

2 tablespoons of soy sauce

2 tablespoons of vinegar

kalamansi for decoration

some butter

salt, peppercorn

2 teaspoon of tabasco

some fresh chilis for decoration

Procedure:

There are three phase involve in cooking a sisig. The first one is boiling. Boil your pig’s cheek, ears and nose in a large casserole with water, some salt, peppercorn, onion and carrots. Cook them until they are tender. You can use a pressure cooker to speed up this task. The second phase is to grill them. Over your charcoal fire, grill your cooked pork’s part. Brown them on both sides. After this you need to chop them very thinly. The last phase needs a frying pan, put some cooking oil, sauté your onion and chopped green chilies with your cooked chopped pork. Add the soysauce, tabasco and vinegar. Before turning off the fire add your butter, decorate with sliced kalamansi and chilies.

Pancit Canton

Hilda — Sat, 14 Jun 2008 12:25:00 +0000

No birthdays or filipino family gathering is complete without a pancit on the table. A sign of longevity and strong family ties. Definitely we owe this to strong chinese influence but our version is truly filipino in its sense. Pancit could be long or short, with sauce or not but always a sure hit among the guests. I love it in between my pandesal in the morning or eaten with rice during lunchtime.

Ingredients:

1 kilo of pancit canton

*1 kilo could serve about ten to twelve guests. But it depends on their capacity to eat and if there are other dishes on the table.

half a kilo of pork belly (slice thinly)

2 cooked chicken breasts (meat shreaded)

1/4 kilo of shrimps (shells removed )

1/4 kilo of squid balls (cut into two)

2 onions sliced

3 cloves of garlic

one cup of sliced cabbage

2 carrots (cut in julienne strips)

half a cup of caulliflower (cut in small pieces) you can also use some broccolli

half a cup of celery stalks sliced

one bunch of fresh kintsay (chinese parley)

1/4 cup of soy sauce

pepper

1 pork cube (dissolve in half a liter of water)

half a cup of water

Procedure:

There are many versions of cooking canton. This one is the version of my friend’s mom she taught us, and I swear its really good. In a big wok or sautéing pan, put the pork and half a cup of water. Cover it and let it boil. After few minutes of simmering you can take now the liquid from the wok. You will save it for future use later. Add oil on the wok and start frying the pork, once they change color, take them off and put the shrimps. Cook them lightly until they change color. Next put the squid balls and do the same. After all these fry all the vegetables lighlty. You can add more oil if necessary. The vegetables need to rest crunchy and sweet. Reserve in one big plate all the fried vegetables, pork, shrimp, squid balls and cooked chicken breast. On the same wok, sauté the garlic and onion and pour the pork broth cube dissolved in water. Let it boil. Add the pancit canton. Pour the soy sauce. Do not put everything immediately, try to taste it, to determine whether you will need to put more or less. Let the canton noodles soften and absorbed the juice. If you like your pancit canton with a little bit of liquid you can already turn off the fire as soon as the noodles tenderized. But if you prefer a pancit canton drier you need to wait that the juice have already evaporated. But do not overcook because noodles have tendency to become soggy. At this point mix half of all the fried ingredients you have on the pancit. Mix them well to be sure they are proportionally distributed everywhere. The other remaining half of your fried veggies and meat goes on top of the noodles so that it will look more appetizing. Serve with kalamansi (lemon or lime) mixed with soy sauce and siling labuyo (chili hot pepper).

Bistek Tagalog

Hilda — Mon, 09 Jun 2008 13:59:04 +0000

What makes this dish special is the beautiful blending of kalamansi and soysauce.

Ingredients:

1 kilo of beef (any part but better to use the tender part because this is not a slow long cooking beef dish)

half a glass of kalamansi juice (depending on the juicyness and size of your kalamansi) for overseas Filipino foodies you can replace this with a juice of one lemon and some lime zest for flavor)

1/4 cup of soy sauce

some cooking oil

2 big white onions sliced in ring style

Procedure:

In a salad bowl mix the kalamansi juice with soy sauce. Then in this marinade sauce put all the sliced beef. Let it marinade for about an hour. In a sautéeing pan , pour the cooking oil and fry lighlty each slice of beef. Do not cook for too long. Beef becomes rubbery when cook for too long. Fry each side of the sliced beef for about three minutes each side. Put back all the fried sliced beef on the pan and pour over the marinade sauce. Let it boil, then add the sliced onion rings and the cut the fire. Best served french fries or white rice.