Saturday, September 29, 2007


1 pound ground pork
1  cup shrimps, shelled, devein, and finely chopped 
4 dried Chinese mushrooms, chopped finely
1 onion, chopped finely
1 egg
1 tablespoon cornstarch
1 tablespoons salt
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon Chinese rice wine
1 package siomai wrapper

Mix the pork, shrimps, mushrooms, onion, salt, soy sauce, sesame oil, rice wine, and cornstarch. Mix well with your clean hands to combine everything. Get a  Siomai wrapper and put it flat on the palm of your left hand. Scoop 1 tablespoon of the meat mixture on the center of the Siomai. Fold all the wrapper upwards covering the mixture all around it except the top shaping it into a very small cup. 

Put all the siomai in the two layers of a steamer and steam for 6 minutes. 

*Serve with lemon wedges and soy sauce.

NOTE: You can also use a Chinese bamboo steamer with a big wok underneath to boil the water.

Mother-in-Law's Recipe

Creamed Spinach

1 big packaged clean baby spinach (cooked, drained, and chopped)
2 tablespoons yellow onions, finely chopped
1 tablespoon garlic, minced
2 tablespoons butter
2 tablespoons olive oil
1 cup heavy cream
1 teaspoon ground nutmeg
1 1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Brown the garlic and onion in a pan with the butter and oil for 1 minute.
Add the heavy cream, salt, pepper, and nutmeg, and cooked for 1 minute.
Add the spinach and cook for about 5 more minutes.

*Serve immediately.

Century Egg Appetizer

4 century eggs (buy from a chinese store)
3 tablespoons soy sauce
sprigs of cilantro


Crack the egg shell of the century egg by hitting it on a hard surface, going around the egg until all parts of the eggshell are cracked but not broken.

Slowly, with your hands, peel the eggshell away from the solid black egg inside without breaking it. You should be able to get one whole smooth solid black egg out of the cracked shell. Repeat the process with all the eggs.

Cut each egg gently  vertically in half with a sharp small knife. Next, cut the other half gently vertically into half again. Repeat the process with the rest of the eggs.

Lay each fourth of an egg on a platter making your own design. I make mine like flowers, each fourth of an egg as a petal. Be creative.

When you're done with your design, pour the soy sauce on the plate and top with sprigs of cilantro.

* Serves 4 to 6
*Mother-in-Law's Recipe

Mango Tomato Eggplant Salad

4 medium-sized Filipino eggplants
6 Roma tomatoes, chopped
1 green mango, diced 1/4"
1/2 cup chopped white onion
4 tablespoon chopped cilantro
3 tablespoons lemon juice
2 tablespoons fish sauce


Grill the eggplants on charcoal or over a stove until they get charred, softened or cooked. Let cool. Remove skin and cut into 1/2". Mix the mango, tomato, eggplants, onion, and cilantro. Add the fish sauce and lemon juice. Mix well.

* Good accompaniment to any grilled or fried fish like salmon, tilapia, butterfish, or catfish.

*Grandma's Recipe

Cream Filling

1/3 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 egg yolks
2 tablespoons butter
2 cups milk (scalded)
1 teaspoon vanilla

Beat egg yolks, sugar, salt, cornstarch well.Add butter and little milk to make a paste. Add remaining milk slowly to the paste until smooth and cook over boiling water, stirring until the mixture is thickened. Cool for one hour. Add vanilla and mix well.

Blitz Torte Cake

1/2 cup shortening or butter
1/2 cup sugar
1/4 teaspoon salt
4 egg yolks
1 teaspoon vanilla
3 tablespoons milk
1 teaspoon baking powder
1 cup all-purpose flour

1 cup heavy cream
1 small box instant vanilla pudding

4 egg whites
3/4 cup sugar
1/2 sliced almonds
1/2 teaspoon cinnamon

Preheat oven to 350 degrees F and grease two round 8 or 9 inch pans. 

Cream shortening on low with an electric mixer and add the sugar, egg yolks, milk, and vanilla and blend for one minute. Add flour, salt, and baking powder and blend for another minute to make the cake

Pour cake mixture into the two greased (or line bottom with parchment paper) 8" round pans. Set aside. 

Beat egg whites until light and fluffy, Slowly add sugar until smooth and forms soft peaks to make the topping (meringue).

Pour egg whites (topping) into the two round pans with the cake mixture. Sprinkle each pan with cinnamon and almonds. Bake for 30 minutes until lightly brown. Cool cakes for one hour. 

Beat cream and pudding until thick for the cream filling. Spread on top of one cake and put the other cake on top.*Filling in between the two cake layers can be any fruit like crushed pineapple, cherries, strawberries, etc.

*Edited by author 01/27/2011

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