Dumpling or popularly known as Siomai in the Philippines is often made of pork, beef and shrimp combined with extenders like carrots, turnips (singkamas) and green peas. It is wrapped in siomai or wonton wrappers. It is either steamed or fried and dipped in soy sauce with calamansi (citrus fruit native to the Philippines)
Inka's Kitchen Pork Dumpling Recipe:
-1/2 lb Ground Pork -1/3 cup Grated carrot -1/4 cup Minced onion -1 Egg -Salt and Pepper to taste -Wonton Wrapper -Clover sprout (for garnishing) -Garlic Chili Sauce and Soy sauce (for dipping)
1. Mixed first 5 ingredients 2. Wrap in wonton wrapper 3. Steam for 10 mins (make sure that water is already boiling)
This was my first cooking video I made long time ago. Please bear with the audio. I'll try my best to make more cooking video/demo if my busy time permits :)
Pandesal is the most popular yeast-raised bread in the Philippines. Individual loaves are shaped like garrison caps due to its unique method of forming. The dough is rolled into long logs (bastón) which are rolled in fine bread crumbs. These are then cut into portions with a dull dough cutter, are allowed to rise on sheet pans and baked.
Its taste and texture closely resemble those of the Puerto Rican bread pan de agua and Mexican bolillos. These breads all use a lean type of dough and follow similar techniques learnt from Spaniards or Spanish-trained bakers early in their history. As with most commercially-produced food items, pan de sal vary in quality to meet the taste requirements and economic standards of various communities. - Wikipedia
Here's the ingredients of my version of pandesal:
1 package active or instant yeast, about 2-1/4 teaspoon 1/4 cup milk 1 teaspoon sugar 5-1/2 cups flour, more for dusting 1/2 cup sugar 1-1/2 cups warm water 1 teaspoon salt 1/2 cup melted butter 1 cup breadcrumbs
Dissolve yeast in warm milk. Add sugar and let stand for 10 minutes. If the mixture doubles in volume then yeast is active.
Combine flour, sugar, warm water, salt, and butter in a large bowl and mix until well combined. Add yeast. If the mixture is too wet, add more flour and mix until well combined.
On a clean surface dusted with flour, knead the mixture into a smooth elastic dough, for about 10 minutes. Place the dough in the bowl, cover the bowl with plastic wrap or dump paper towel and let the dough rise to about twice its size.
Punch the dough and knead again to redistribute the yeast, and divide the dough into two pieces. Roll the dough into a log, about 20 inches long and 2 inches in diameter.
Using a dough cutter or a flat knife, cut the log into 1-inch thick pieces. Roll each piece in breadcrumbs, place on a baking tray with the cut side up. Make sure there is enough space, about two inches, between pieces. Preheat the oven to 350 degrees F.
Bake the bread for 15-20 minutes or until the pan de sal becomes lightly toasted.
Before I start my day, I have to have a cup of Indian tea. I learned the recipe from my boss' wife :)
Here you go...
Put a 3/4 cup of water in a boiling pot, let it warm then put black tea leaves. Let it come to a boil (you can add Ginger for some flavor) then add 1/4 cup milk and some sugar. Let it sit for 15-30 seconds. Pour it to your favorite cup/mug then sit back and enjoy your tea! :)
Agahan or almusal is the native Tagalog term for breakfast. It is uncommon for Pinoys to eat breakfast with pancakes, cereals, oatmeal or Frenchtoast. Typical Pinoy breakfast comes with rice (steamed rice or fried garlic rice) partnered with hotdog, egg, tocino, longganisa, dried fish and many more.
This morning I prepared a Pinoy inspired almusal --- Fried garlic rice, egg, bacon and my fave dried fish. Mmmm...Happy belly!!! :)
This is one of my favorites from the local restaurant in Lihue called - Tip Top Motel & Cafe. Yes, it is a motel but below the building is the famous Tip Top restaurant. :)
This small cafe/bakery has been serving local customers since 1916. The best deal is their breakfast. Most items are $9 or under, and their macadamia pancakes are known throughout Kauai. Lunch ranges from pork chops to teriyaki chicken, and their specialty - Oxtail soup