Shiumai

1 kg ground pork (suggested proportion of fat to lean meat is 1:3) 

1/3 cup chopped water chestnuts or turnips (singkamas)
3/4 cup chopped carrots
2 tbsp or 4 cloves minced garlic
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
5 g seasonings
50 pcs. large or 100 pcs. small wanton or siomai wrapper
Soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)

Directions

- Mix all the ingredients for the filling in a bowl.
- Arrange 10 wrappers in a tray, and weigh 100 g of siomai mixture. Place 2 tsp of meat in each wrapper until nothing is left unfilled. Each wrapper will have 10 grams of siomai.
- To enclose, gather up the edges of the wrapper and gently fold it so that it forms a basket shape, with the top of the filling exposed. Press lightly as you pleat each side. Or, if you don’t want to expose the filling, use a bigger wrapper. Do the same to the remaining meat mixture.
- 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.

Chili Sauce for Siomai

* 1/8 kilo Chillies (Siling Labuyo)
* 3 tablespoons cooking oil
* 2 cloves garlic, peeled and minced
* dried shrimp or meat finely chopped or grind (Adds more flavor but optional)

Siomai Chilli Sauce Directions

- Combine chopped chillies, dried shrimp or meat and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.

Put your cooked Siomai in a nice packaging when planning to sell it. Siomai can be marketed in schools, offices, or to your neighbors.

Fried Chicken ala Jollibee

Fried Chicken ala Jollibee

Ingredients

• 8-10 pcs chicken thighs and legs
• lemon
• salt and pepper
• For the breading:
• 1/2 c cornstarch
• 1/2 c flour
• salt &;pepper
• 1 tbsp five spice *five spice is an acquired taste so try putting a minimum of 1tbsp first and add as you please.

Instructions

1. Marinate chicken with lemon and salt and pepper overnight or at least 30 minutes.
2. Fill a large skillet (cast iron is best) about half full with vegetable oil. Heat until VERY hot..
3. Meanwhile, roll the chicken pieces into the breading.
4. Shake off excess flour.
5. Drop 5-6 pieces into the hot oil.
6. Make sure there's enough space to stir the chicken.
7. Deep fry it until golden brown.
8. Drain the fried chicken.
9. It should be crispy goden brown.

Mamon

Ingredients

8 eggs (whites and yolks separated)
1 1/4 cup sugar
1/3 cup water
1 tbsp baking powder
1/2 tsp salt
1 3/4 cups flour, sifted
1/3 cup butter, melted
1/3 tsp orange extract
1/4 tsp lemon extract
1 tsp cream of tartar
grated cheddar cheese

Method

1. Using and mixer beat together egg yolks, 1/2 cup sugar and 1/3 cup water at high speed.
2. Once evenly mixed add baking powder, salt, flour, melted butter, orange extract and lemon extract using low speed.  Set aside.
3. In a separate bowl combine egg whites and cream of tartar then beat at high speed. Gradually add the remaining sugar a spoonful at a time and continue beating until stiff.
4. Fold in the yolk mixture into the egg white mixture.
5. Place in muffin pans lined with muffin cups, pour until 3/4 full.  Then bake on a preheated oven at 180C for 15 minutes.
6. Once cooked generously brush mamon with melted butter on top this makes the top sticky when it sets, then add grated cheese.

My Mini Kitchen

Cassava Cake

1kg grated cassava
1 1/2 large can coconut milk
1 large can evaporated milk
1/2 can condensed milk
2 eggs, beaten
1/2 cup butter, melted
1/2 cup grated cheddar cheese
1 cup brown sugar
1 bottle macapuno (Coconut Sport)

Ingredients (Topping)

1/2 large can coconut milk
1/2 can condensed milk
2 tbsp flour
2 tbsp sugar
2 egg yolks, beaten

Method

1. In a large mixing bowl combine all Cassava Cake ingredients; mix thoroughly until even in consistency.
2. Pour cassavba mix in a greased baking tray, spread macapuno on top then bake in a 180C preheated oven for 45 minutes.
3. While baking in a sauce pan mix together topping ingredients, mix thoroughly until even in consistency. Cook in low heat until sauce thickens.
4. Remove cassava cake from oven then pour sauce on top, distribute evenly then place back in the oven and bake at 220C for 15 more minutes or until top turns golden brown.