1.

Meat materials: You can buy all the ingredients above at:

• 1000 g – Pork (700g lean, 300g back fat),
ground finely
• 100 g – Shrimp meat, cooked and chopped
finely (or 2 tsp shrimp powder)
2. Curing mix:
Ultima Entrepinoy Forum Center (UEC)
Nutrition Foundation of the Philippines Bldg.
#107 E. Rodriguez Sr. Ave., Quezon City
Tel: 411-1349; 742-0826; 742-7866
Email: lulu_sfmh@yahoo.com
Web: www.spicesandfoodmix.com

• 1 T – Salt, refined Food Cart products:

• 1/2 t – Curing salt
• 1 t – Phosphate
• 1/4 cup – Chilled water*
• * To dissolve in 3 ingredients
3. Extender:
• 1/4 cup – TVP
• 1/2 t – Carageenan
• In 1/2 cup water, add 1/4 cup textured
vegetable protein (TVP). Hydrate fr 3
minutes. Add 1/2 tsp. carageenan.
4. Seasonings:
• 1/2 T – Black pepper, ground
• 2 T – Garlic, chopped finely
• 3/4 cup – Carrots, shredded and pressed
• 1/4 cup – Young green onion, chopped
finely
• 1 pc Egg, medium size
• 1/2 cup – Cheese, grated
• 1/2 t – MSG
• 2 T – Sesame oil
• Fish Ball Recipe for Foodcart Business
• Squid Ball Recipe for Foodcart Business
• Low Cost Hamburger for Foodcart Business
• Siomai Recipe for Foodcart Business
• Quekiam Recipe for Foodcart Business
• Making sauces
Read Related Posts:
• The Food Cart Business and Franchising
• Squid Ball Recipe for Food Cart Business
• Fish Ball Recipe for Food Cart Business
• Food Cart Business Franchise Under
P40,000
• Low Cost Hamburger for Food Cart
Business
Siomai is a dimsum of Chinese origin which is loved by
many Filipinos. One can order different kinds of siomai
but the base is always pork. The ground meat should have
some fat otherwise the cooked siomai will be too tough.
Prawns or shrimps can be substituted for part of the pork if
desired.

5. Packaging material: Molo wrapper (1 1/2″ x 1 Estimated cooking time: 50 minutes

1/2″) 2 packs
Shrimp and Pork Siomai Ingredients:
6. Sauce:

• 1 cup – Soy sauce

• 12 pcs Calamansi
• 1 T – Sugar
• 1 t – Ground black pepper
• 1/4 t – MSG
• 2 T – Garlic, fried
• 2 T – Sesame oil
• 2 T – Sesame seeds (fried)
• 1 kg
6. Procedure: ground pork (suggested proportion of fat to lean meat
is 1:3) or 1 kg Prawn (shrimp) peeled
1. Mix meat with first three ingredients: salt, • 1/3 cup chopped water chestnuts or turnips
curing salt and phosphate in chilled water. (singkamas)
2. Mix continuously until tacky. • 1/3 cup chopped carrots
3. The, combine all ingredients thoroughly and • 2 medium or 1 large minced onion(s)
• bunch of spring onions or leeks
wrap into molo wrapper.
• 1 egg
4. Steam for 30-35 minutes at simmering • 5 tablespoons sesame oil
temperature. • 1 teaspoon freshly ground pepper
5. Serve with prepared sauce.
• 1 teaspoon salt
Yield: 100-200 pcs/kg 1 pc = 2 tsp meat mixture per • 50 pcs. large or 100 pcs. small wanton or siomai
kg. wrapper
 • soy sauce, calamansi (lemon or kumquats), sesame
oil and chilli paste (for the sauce)
Wrapper:
• 1/4 cup water
• 1 egg
• 1 tablespoon vegetable or corn oil
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
Chilli Paste:
• 1/8 kilo Chillies (Siling Labuyo)
• 3 tablespoons cooking oil
• 2 cloves garlic, peeled and minced
Siomai Cooking Instructions:
• dumpling, shrimp roll and more. The good thing is
Mix
all the ingredients for the filling in a bowl.
• Spoon 1 tablespoon of mixture into each
wrapper. Fold and seal.
• Meanwhile, boil water and brush steamer
with oil.
• When the water gets to a rolling boil,
arrange the siomai in the steamer and let stand for
15-20 minutes, longer for larger pieces.
• Serve with soy sauce, calamansi and
sesame oil. Chilli paste is optional.
Wrapper:
• Beat egg and mix with flour till free of
lumps.
• Bring water, cooking oil and salt to a boil,
then pour in flour.
• Remove from heat and beat until mixture
forms a ball.
• Divide the dough into 1 1/4 -inch balls.
• Roll each ball on a floured board until
paper thin. Set aside.
• Simplest version of chilli sauce would be
to chop chillies well and fry them in oil, sesame
or vegetable oil, never olive oil if you want it to
have a Filipino taste.
Chilli Paste:
Combine chopped chillies and minced garlic then
simmer for around 20 minutes or till most of the
water has evaporated. Add oil, simmer and stir well.
Tags: pork, seafoods
Related Recipes
• Thai Crispy Shrimp Cakes (Tod Mun
Goong) Recipe (1)
• Tortang Alimasag Recipe (2)
• Tom kha gai or Thai Coconut Soup (0)
STEAMED PORK DUMPLINGS
Pork Siomai (steamed pork dumplings) dimsum
bites taste yummy with chili garlic sauce and
kalamansi (Philippine lemon). Siomai is a dimsum
of Chinese origin which is also quite common in the
Philippines. I found this siomai stand at BC Buddies
Dimsum Kitchen at the “Fil-negosyo” expo where
the exhibitors showed off their products that you
can go into business. I forgot how much it cost but I
know they also offer siomai, wanton, shrimp
dumpling, pork triangle puff, crab meat roll, pork
siap, hakaw (shrimp puff), siopao, sharksfin
one doesn’t have to mae them. But how long is the
shelf life? It’s kind of scary to hold so much
inventory. But yes, the siomai was yummy except I
find the “yellowish” wrapper quite unnatural.
Read more: http://pinoyfoodblog.com/filipino-
food/pork-siomai-steamed-pork-
dumplings/#ixzz0qCKL0oEx
Wonton Wrapper (You can make your own
wrapper or just buy them at the grocery)
1 cup all-purpose flour
1 egg white
4 tablespoon lard
3 tablespoons water
1. Place flour in a bowl. Make a well in the center.
2. Add the egg white, lard and water in the center.
Mix the ingredients in the center thoroughly and
quickly work in the flour. Knead well.
3. Roll out thinly and cut into rounds of about 4
inches in diameter.
4. Put filling in each wrapper.
Filling
1/2 kilo Ground Pork with a bit of fat (instead of
ground, diced to small pieces or chopped)
1 kilo cooked crab, shelled and chopped (or just
substitute with 1 kilo ground pork)
1/4 kilo shrimps
2 tsp. sesame oil
1 tsp. rice wine
3 Tablespoons Chopped spring onions
8 Chinese dried mushrooms (soaked in hot water
until softened and chopped)
1 small chopped water chestnuts or Singkamas or 1
small can bamboo shoots, drained and chopped
1 small carrot, grated
3 Tablespoons Cornstarch
2 eggs
2 Tablespoons Soy Sauce
2 teaspoon sugar
dash of black pepper
1 teaspoon 5 spice powder (if You don’t have this,
see below on how to prepare the 5 spice powder or
buy the McCormick Chinese Five Spice (Ngo
Yong) at your favorite grocery store)
5 Spice Powder
Make your own Chinese Five spice powder
seasoning mix using either ground or whole spices.
Ingredients for Chinese Five Spice powder
* 1 tsp. ground Szechwan pepper
* 1 tsp. ground star anise
* 1-1/4 tsp. ground fennel seeds
* 1/2 tsp. ground cloves
* 1/2 tsp. ground cinnamon
* 1/2 tsp. salt
* 1/4 tsp. ground white pepper
Preparation of Five Spice Powder:
Combine all ingredients in small airtight container.
Store in a cool, dry place.
Read more:
http://pinoyfoodblog.com/recipes/siomai-or-
steamed-dumplings/#ixzz0qCKWvsZQ
SHARKS FIN IN CHINESE COOKING
This expensive delicacy has been revered in China
for centuries. Mainly used in such exquisite dishes
as shark's fin soup, shark's fin is prized for its
slippery and glutinous texture that results in a
thickened soup without the use of cornstarch,
similarly to bird's nest, another Chinese top
delicacies. Regarded as a tonic food and an
aphrodisiac, the Chinese believe shark's fin
strengthens the internal organs and retard aging.
Strictly speaking, shark's fin is actually the
cartilage, the flexible soft tissue of the fin. The top
or dorsal fin has the highest quality and costliest,
followed by the tail fin and lastly the side or
pectoral fins. Basically, shark's fin is graded by its
length - the longer the cartilage, the better the
quality and can range from an inch to more than a
foot long.
Shark's fins are sold in frozen or dried form. The
frozen one comes in strands are ready to use after an
hour soaking. As for the dried form, they are two
versions available - skinned (shredded) or un-
skinned (whole) and they require more preparation.
To soften and prepare the skinned fin:
1. Soak them in warm water for about an hour
then rinse under running cold water for 10
minutes. Drain.
2. Place the shark's fin in a pot and cover with
water or clear chicken stock with scallions
and ginger. Bring to the boil, cover and
simmer for 6 to 8 hours. Drain and discard
the water/stock.
3. Wash under cold water when tender to
remove the odor.
To soften and prepare the un-skinned shark's fin:
1. Drop into boiling water, turn the heat to low
and simmer for 3 to 4 hours. Drain and let
cool overnight in fresh water.
2. Clean the surface, remove soft bones, peel
the skin and wash under cold water.
3. Repeat step 1 and 2 until all the rough skin
are removed.
4. Proceed to soften it using the method above
for skinned fin.
Note : Over-boiling may 'dissolve' the fins,
especially younger or shorter ones.
Shark's fin is tasteless but has an amazing ability to
bring out and enhance the flavor of other foods
cooked with it. It is usually simmered in rich
flavorful broth. In making shark's fin soup, first
class restaurants would use superior stock or "high
soup", a bowl of which is made from hours of
simmering chickens, fine pork and ham, and at
times with dried scallops and abalone into
concentrated essence. Now you know why they can
cost a bomb. Other ingredients like crab meats and
eggs can be added while black vinegar makes a
good accompaniment with shark's fin soup. A dash
of whisky or brandy can be used in replace of
vinegar to add a zip to it.
Here are some Shark's fin recipes for you to try and
enjoy-
1) Clear shark's fin soup
2) Shark's fin soup
3) Shark's fin omelet
LOW COST HAMBURGER PATTY

1. Meat materials:

• 700 g – Beef or pork lean, ground finely

• 300 g – Pork back fat, ground finely

2. Curing mix:

• 1 1/4 T – Salt, refined

• 1 t – Phosphate
• 1/4 cup – Chilled water*
• * To dissolve in 3 ingredients

3. Extender:

• 1/4 cup – TVP

• 1/4 cup – Qualicel
• 1/4 cup – Versagel
• 1 1/2 cup – Water (if meat is pure beef) or (1
1/4 cup of water for pork or chicken)

4. Seasonings:

• 1 1/2 T – Sugar, refined

• 1 T – Black pepper, ground
• 2 T – Garlic, chopped (or 2 t garlic powder)
• 1/2 t – MSG (optional)
• 1/2 t – Meat enhancer
• 3/4 cup – Onion, chopped finely
• 1/2 t – Celery powder
• 2 t – Hamburger seasoning
• 3 T – Milk or whey powder
• 1 pc Egg medium size
• 1/2 cup – Bread crumbs (or 4 T potato
starch)
• 1/2 t – Beef aroma
• 1/2 t – Meaty ginisa
• 1 t – BF blend (added in the last mixing)

5. Procedure:

1. Select good quality raw materials. Grind

meat and fat finely.
2. Add salt and phosphate (dissolve in 1/4 cup
chilled water). Mix until tacky.
3. Add extenders: TVP, versagel and qualicel.
Mix again until homogenous mixture is
attained.
4. Add seasonings and remix.
5. To attain firm patties, chill mixture for 1-2
hours in the refrigerator.
6. Form into the patties with the use of
hamburger molder (50 g per patty), 1 kg
should contain 20 pcs. For 30 g patty – 1 kg
should contain 33 pcs.
7. Freeze patties before packing.
8. Store in freezer.
9. Cook with little amount of fat.

Yield: 1 kg = 1.5 to 1.8 kg