Pork Siomai Recipe - Tagalog WonTon Dim Sum Dumplings

Pork Siomai Recipe - Tagalog WonTon Dim Sum Dumplings - Siomai (Cebuano/Tagalog: siyomay) in the Philippines is often ground pork, beef, shrimp, among others, combined with extenders like green peas, carrots and the like which is then wrapped in wonton wrappers. It is commonly steamed, with a polar variant being fried and resulting in a crisp exterior. It is normally dipped in soy sauce with squeezed calamansi(Philippine lime) juice, and a chili-garlic oil is sometimes added to the sauce. Shaomai (simplified Chinese: 烧卖; traditional Chinese: 燒賣; pinyin: shāomài), Cantonese romanized as siu mai, is a type of traditional Chinese dumpling, originated from Hohhot, Inner Mongolia. In Cantonese cuisine, it is usually served as dim sum. Along with Chinese diaspora, variation of Shaomai also appears in Japan (焼売, Shumai) and Southeast Asia (Siomay). Shaomai is considered to have originated in Huhhot, Inner Mongolia, between Ming dynasty and Qing dynasty. As described by historical materials, Shaomai was served in tea houses as a secondary product. The name was given "捎卖", meaning the product was "sold as a sideline", with tea. It is considered to have been brought to Beijing and Tianjin by merchants from Shanxi, causing its later widespread. The name was later transformed into modern forms like "烧麦", "稍美" and "烧卖", changing the characters while keeping the original pronunciation. The product was initially in the form of meat and vegetables wrapped in thin sheets, and was sold weighing only the wrapper, a tradition which is still kept in Huhhot. Maligayang pagdating sa lahat, mangyaring mag-subscribe sa channel at bigyan kami ng isang kaunting tapang. Tinatanggap namin ang lahat ng iyong mga komento. Kami ay mayroon ng daan-daang mga recipe pinoy sa aming channel. Gayundin tingnan ang website at ang facebook. Pag-ibig sa inyong lahat. Welcome all, please subscribe to the channel and give us a thumbs up. We welcome all your comments. We already have hundreds of pinoy recipes on our channel. Also look at the website and the facebook. Love to you all.
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Philippine cuisine consists of the food, preparation methods and eating customs found in the Philippines. The style of cooking and the food associated with it have evolved over many centuries from its Austronesian origins to a mixed cuisine of Malay, Spanish, Chinese, and American, as well as other Asian and Latin influences adapted to indigenous ingredients and the local palate.
Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate paellas and cocidos created for fiestas, also spaghetti and lasagna of Italian origin. Popular dishes include: lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (chicken and/or pork braised in garlic, vinegar, oil and soy sauce, or cooked until dry), kaldereta (meat in tomato sauce stew), mechado (larded beef in soy and tomato sauce),
puchero (beef in bananas and tomato sauce), afritada (chicken and/or pork simmered in a peanut sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), pinakbet (kabocha squash,
eggplant, beans, okra, and tomato stew flavored with shrimp paste) crispy pata (deep-fried pig's leg), hamonado (pork sweetened in pineapple sauce), sinigang
(meat or seafood in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls).
"Adobo/Inadobo" − cooked in vinegar, oil, garlic and soy sauce.
"Babad/Binabad/Ibinabad" − to marinate.
"Banli/Binanlian/Pabanli" − blanched.
"Bagoong/Binagoongan/ – sa Bagoong" − cooked with fermented fish paste bagoong.
"Binalot" – literally "wrapped." This generally refers to dishes wrapped in banana leaves, pandan leaves, or even aluminum foil. The wrapper is generally inedible .
"Buro/Binuro" − fermented.
"Daing/Dinaing/Padaing" − marinated with garlic, vinegar, and black peppers. Sometimes dried and usually fried before eating.
"Guinataan/sa Gata" − cooked with coconut milk.
"Guisa/Guisado/Ginisa" or "Gisado" − sautéed with garlic, onions and/or tomatoes.
"Halabos/Hinalabos" – mostly for shellfish. Steamed in their own juices and sometimes carbonated soda.
"Hilaw/Sariwa" – unripe (for fruits and vegetables), raw (for meats). Also used for uncooked food in general (as in lumpiang sariwa).