WRAPPER
1 c. water
1 tbsp. lard
1/4 tsp. salt
1 1/2 c. all purpose flour
Combine water, lard and salt. Boil. At boiling point, pour in flour. Beat until it forms a ball. Divide into 1 1/4" balls. Roll the dough till paper thin.
FILLING
1 c. shrimps, chopped 1/8 tsp. pepper
1/4 c. ground pork 1/2 tsp. ajinomoto
1 c. singcamas, chopped 1 tsp. salt
1/4 c. spring onion, chopped Calamansi and soy sauce
1 onion, chopped
1 egg
1 tsp. soy sauce
Combine first 10 ingredients in a bowl. Wrap about 1 tbsp. of mixture in a sio mai wrapper. Shape each in a bonnet-like poach. brush with cooking oil. Put in a steamer and steam for 30 minutes. Serve with soy sauce and calamansi.
Wednesday, November 12, 2008
Thai Eggplant with Minced Pork and Shrimp
6 pcs. eggplant, 4 inches long, sliced lengthwise
2 gloves garlic, chopped
1 pc. small onion, chopped
50 grams ground pork
20 grams minced shrimps
10 grams red bell pepper, chopped
3/4 (to 1) cup soup stock
1/2 tsp. salt
1/2 tsp. sugar
a pinch of black pepper
1 tbsp. cornstarch dissolved in 1 tbsp. water
1. Fry eggplant slices in a little oil and set aside.
2. Saute garlic, onion, pork, shrimp and bell pepper in a little oil.
3. Add soup stock (*Just enough to make a sauce). season with salt, pepper
and sugar. simmer for 5 minutes.
4. Just add enough dissolved cornstarch to thicken the sauce.
5. Arrange fried eggplant slices on platter, and pour sauce over them.
2 gloves garlic, chopped
1 pc. small onion, chopped
50 grams ground pork
20 grams minced shrimps
10 grams red bell pepper, chopped
3/4 (to 1) cup soup stock
1/2 tsp. salt
1/2 tsp. sugar
a pinch of black pepper
1 tbsp. cornstarch dissolved in 1 tbsp. water
1. Fry eggplant slices in a little oil and set aside.
2. Saute garlic, onion, pork, shrimp and bell pepper in a little oil.
3. Add soup stock (*Just enough to make a sauce). season with salt, pepper
and sugar. simmer for 5 minutes.
4. Just add enough dissolved cornstarch to thicken the sauce.
5. Arrange fried eggplant slices on platter, and pour sauce over them.
Sarsaparilla Chicken
1- 1/2 kgs. whole chicken
1 liter Sarsi or any old-fashioned sarsaparilla
3 pcs. wansoy roots, powdered
4 cups water
1/4 cup oysters sauce
3 tbsps. dark soy sauce
2-1/2 tbsps. refined salt
1/2 tbsp. ground white pepper
1 cup chopped leeks
1-1/2 tbsps. cornstarch
1. Marinate chicken in Sarsi for 1-1/2 to 3 hours.
2. Put chicken in a pot with the marinade.
3. Add wansuy roots and water.
4. Boil for 15 minutes.
5. Add oyster sauce, dark soy sauce, salt, pepper and leeks.
6. Continue boiling for 15 more minutes.
7. Remove chicken, then add in cornstarch slurry (*cornstarch
diluted in equal amount of water).
8. Let the the sauce thicken for about 10 minutes.
9. Serve and garnish with wansuy leaves.
Serves 4 to 6.
Recipe by Chef Gene Gonzales
1 liter Sarsi or any old-fashioned sarsaparilla
3 pcs. wansoy roots, powdered
4 cups water
1/4 cup oysters sauce
3 tbsps. dark soy sauce
2-1/2 tbsps. refined salt
1/2 tbsp. ground white pepper
1 cup chopped leeks
1-1/2 tbsps. cornstarch
1. Marinate chicken in Sarsi for 1-1/2 to 3 hours.
2. Put chicken in a pot with the marinade.
3. Add wansuy roots and water.
4. Boil for 15 minutes.
5. Add oyster sauce, dark soy sauce, salt, pepper and leeks.
6. Continue boiling for 15 more minutes.
7. Remove chicken, then add in cornstarch slurry (*cornstarch
diluted in equal amount of water).
8. Let the the sauce thicken for about 10 minutes.
9. Serve and garnish with wansuy leaves.
Serves 4 to 6.
Recipe by Chef Gene Gonzales
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