Kitchen Adventures: Squash Pancake

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Checking the ref yesterday for possible dish to cook, I saw the squash that has been there for almost two weeks. It was intended for okoy last Tuesday but I did not have too much time to prepare and some of the ingredients are not available that time.

Thinking of what to do with this veggie, I resulted to Squash Pancake. My son loves this one too.

You will need:

1 cup squash, boiled and mashed

1 tbsp. flour

1 tsp. baking powder

1 tsp. cinnamon powder

2 tbsp. sugar

1 egg

Cooking oil for frying

All you need to do is to mix all the ingredients to create batter. Heat pan with few amounts of oil. Put about 2 tablespoons of the batter in the pan and flatten it to about half inch thick. Cook each side for about two to three minutes. Serve it plain or with garlic-mayo dip.

This recipe can be used by moms to trick their kids having hard time to eat veggies.

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Kitchen Adventures: Sardines-Kalabasa Siomai

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Sardines-Kalabasa Siomai

As I promised on my previous post, here's my experimental siomai recipe.

You will need:

Sardines - 1 can, drained and mashed

Squash/Kalabasa - 1/2 kilo, grated
Onion - 1 head, minced
Carrots - 1 medium-size, minced
Eggs - 2 pieces
All-purpose Flour - 1/2 cup
Celery - 1/2 cup, minced
Seasoning - 1 tsp (optional)
Salt and pepper to taste.
Wanton/siomai wrapper

Procedure:
Mix all ingredients. Place about 1 tsp of the mixture in wrapper then seal all sides. Steam for about 15-30 minutes or until cooked. Be sure that the water is rolling boil before placing the steamer. This will prevent the the wrapper from being destroyed and sticky. Also, brush a little oil into the steamer before placing the siomai. Serve with calamansi-soy sauce mixture, toasted garlic and chili sauce (the last two were optional).

Additional Option: You can further fry before serving.

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Kitchen Adventures: Experimental Siomai

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Originated in China, siomai or pork dumplings is a traditional Chinese dish served in dim sum.  It is spelled differently but pronounced almost similar in different Asian countries like China – shaomai, Japan – shuumai, Indonesia – siomay, Philippines – siomai.

The main ingredient in this appetizing food is ground pork, beef, fish or even crab meat added with extenders like peas or carrots then wrapped in wanton wrapper. It is either steamed or fried to crispy texture and best served with toyo-mansi (calamansi-soy sauce misture). Others add spicy oil and roasted garlic for more flavor.

I made several recipes in making siomai using different main ingredients like ground pork, minced fish. I haven’t tried using crab meat since it is a bit expensive but I already tried canned sardines with squash.

Yes, sardinas at kalabasa (as extender)! It tastes similar to normal siomai but differs in color (yellowish). I made minimal mistake this resulting to slightly salty. To counteract, I just recommend to use calamansi without adding soy sauce as dip.

mixture with grated kalabasa



the act of grating

before steaming

   

steamed sardines and kalabasa siomai



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