Ingredients 1 kl labong ng niyog stripped 1/2 kl singkamas stripped 3 tbsp ngohiong powder 2 tbsp 5 spice powder 1/2 kl ground pork season to taste with salt, pepper, msg, and soy sauce batter after wrapping with lumpia wrapper 2 cups cornstarch paprika/white pepper 5 tbsp 700 grms water Here is another recipe, this …
Continue reading « Ngohiong – 5 spice powder is Ngo-Hiong in Chinese »
Makes 20 dumplings… Ingredients * 20 strings (for binding the zong zi packaging) * 40 large bamboo leaves * 1 kg of Glutinous Rice * 2 kg of tender, fatty pork, sliced into 1 inch cubes * 10 Salted Duck’s Egg yolk * 40 Small Dried Black Mushrooms * 20 Dried Chestnuts * 10 Cloves …
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Ingredients * 2 c Potatoes; chopped fine * 1 c Cod; flaked * 1 tb Butter * Pepper to taste * 1 Egg, beaten * Plenty of lard; smoking hot * Fried Bacon; optional Directions Cook fish and potatoes till tender. Mash very thoroughly until every lump is gone. Add butter, pepper and egg and …
Ingredients 2 tablespoons oil 1 scallion, chopped fine 1 clove garlic, chopped fine 1/2 pound barbecued pork cut into small cubes 2 tablespoons light soy sauce 2 tablespoons oyster sauce 1 tablespoon sugar 1 tablespoon cornstarch, dissolved in 2 tablespoons water or chicken stock Directions 1. Follow Basic Bun recipe through step 3. 2. Heat …
Continue reading « Chinese Steamed Buns with Barbecued Pork Filling (Char Siu Bao) »
Ingredients * 4 boneless, skinless chicken breast halves (about 1 lb.) * 1 egg white * 1 Tablespoon cornstarch * 1 Tablespoon dry white wine or sherry * 4 green onions * 1 teaspoon minced gingerroot * 3 teaspoons minced fresh garlic (about 6 medium cloves) * 2 Tablespoons vegetable oil * 4 monkey tails …
Ingredients All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable. o 1 tablespoon (15ml) sesame seeds o 3 whole chicken breasts o 6 cups (1.5l) water o 2 tablespoons (30ml) soy sauce o 1/2 teaspoon (2ml) salt o 1/2 teaspoon (2ml) fivespice …
Ingredients All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable. o 1 cup (250ml) all-purpose flour o 1 3/4 cups (430ml) water o 1/2 (2ml) teaspoon salt o 1/4 (1ml)teaspoon baking powder o 3 whole chicken breasts o 1 piece fresh ginger …
Ingredients 3 lbs pork ribs, chopped into 1 inch pieces 2 tablespoons minced garlic 1 medium onion, chopped 1 packet sinigang tamarind soup mix (found in international food section) 16 cups water 1 bok choy, chopped in 1 to 2 inch slices 1 daikon radishes, chopped in thin round slices (optional) 1 small tomato, chopped …
Yield: 4 servings Ingredients 2 lb Lamb, beef or goat, cut into -1 1/2-inch cubes 3 tb Distilled white vinegar 1 1/4 ts Salt Freshly ground black pepper 4 tb Olive oil 3 Whole dried hot red chiles 5 Garlic cloves, peeled and -minced 1 lg Onion, peeled and minced 1 t Whole black peppercorns …
Yield: 2 servings Ingredients ½ kg Small fresh squids ½ c Native vinegar 10 Cloves garlic Salt and pepper to taste 1 md Onion, sliced 2 md Tomatoes, chopped Extra salt and pepper for seasoning 1 ts Vet-sin (monosodium glutamate) (optional) How to proceed.? Got down my single Filipino cook book and found this little …
Yield: 4 servings Ingredients 1 Whole bangus (about 2 lbs) or white fish, dressed 2 sl Lemon 1 ½ ts Salt ½ ts Pepper ½ c Tomatoes, chopped ¼ c Onions, chopped 2 Green onions, chopped Directions 1. With sharp knife, cut along back of the fish and remove the backbone. Rub fish inside and …
Siomai is a dimsum of Chinese origin which is also quite common in the Philippines. 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. I tried to experiment on chicken siomai some years back and made …
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