Chili Sauce

 1 cup tomato sauce

 1/4 cup brown sugar
 2 tablespoons vinegar
 1/4 teaspoon allspice
Directions
Stir the tomato sauce, brown sugar, vinegar,
and allspice together in a mixing bowl until
thoroughly blended. Pour into a covered
container, and refrigerate until ready to use.
How to Make Siomai (Pork Siomai)
Siomai is a traditional Chinese dumpling
served in dim sum that is becoming popular
to many Filipinos as viand or food snack.
Philippine siomai is made of ground pork,
beef, shrimp, among others, combined with
extenders like turnips (singkamas), carrots
and the like which is then wrapped in wonton
wrappers or nori sheets.
Siomai is either steamed or fried. It is
commonly eaten with a dipping sauce composed
of a mix of soy sauce, calamansi extract, and
chili sauce. The “Original Siomai sa Tisa”, one
of my favorite, is very popular in Cebu, it comes
with a siomai chili sauce, which has a spicy
flavor that complements the dish, best partnered
with puso (hanging rice) and soft drink.
How to make siomai? Here’s the recipe that you
can follow:
Pork Siomai
Ingredients:
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)
Siomai Cooking Instructions:
1. Mix all the ingredients for the filling in a
bowl.
2. 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.
3. 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.
4. Meanwhile, boil water and brush steamer
with oil.
5. 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.
6. Serve with soy sauce, calamansi and sesame
oil. Chilli paste is optional.
Siomai Chili Sauce
Ingredients:
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 Cooking Instruction:
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.
Chili Sauce
Ingredients
 cup tomato puree
 1⁄3 cup light corn syrup
 1⁄4 cup white vinegar
 2 teaspoons dried onion flakes
 2 teaspoons granulated sugar
 1 teaspoon salt
 1 teaspoon lemon juice
 1⁄8 teaspoon garlic powder
Directions
1. Whisk all the ingredients together in a
small saucepan.
2. Place over medium heat.
3. When mixture begins to bubble reduce
heat to low and simmer for 30 minutes.
4. Cover and cool.
5. Refrigerate when cold.
How to Make Sauces for Siomai, Fishball,
Lumpia, Siopao, Lechon

Dipping sauce is a liquid or sometimes

semi-solid food used to add flavor and/or
texture to a food. Foods like lechon,
lumpia, fried chicken, barbeque, siopao,
siomao and fishball would not be complete
without a dipping sauce. There are ready
made sauces available in the market but
nothing beats your own homemade dipping
sauce. Try these dipping sauce recipes
below:

Siomai Sauce

Ingredients

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)
Procedure in making siomai sauce:

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.
Fishball Sauce
Ingredients
1/3 cup soy sauce
1/3 cup vinegar
1/3 tbsp. sugar
1 cup water
1 slice siling labuyo
1 tbsp. cornstarch dissolved in
1-2 tbsp. water
Procedure in making fishball sauce
1. Mix the sauce sauce, vinegar, sugar, water
and siling labuyo in a saucepan.
2. Let it boil then add cornstarch.
3. Cook over medium heat until slightly thick.-
recipe found at lutongpinoy.info
Siopao Sauce
Ingredients
2 cups beef stock
1 piece star anise or ½ teaspoon five spice
powder
2 tablespoon cornstarch diluted in 4 tablespoons
of water
¼ cup onions, diced
2 cloves garlic, chopped
A dash of ground black pepper
4 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon salt
Procedure in making Siopao Sauce
1. Heat the saucepan and pour-in the beef stock.
Bring to a boil.
2. Add the onions, garlic, soy sauce,
Worcestershire sauce, brown sugar, salt, ground
black pepper, and star anise then simmer for 8 to
10 minutes. Make sure to cover the saucepan to
trap the steam. Add extra water as needed.
3. Turn of the heat then filter the liquid using a
fine-mesh kitchen strainer. This is done by
pouring the simmered mixture on a strainer with
an empty bowl below to hold the liquid.
4. Heat a clean saucepan and pour-in the filtered
mixture. Bring to a boil.
5. Add the cornstarch diluted in water then stir
continuously until the texture becomes thick.
6. Turn off the heat and allow the mixture to
cool down then transfer the Siopao sauce to a
serving container. – recipe found at
panlasangpinoy.com
Lechon Sauce (Litson Sarsa)
Ingredients
1/2 kg pork liver
2 cups water or more
1/3 cup onions, minced
2 tbsp garlic, minced
3 tbsp lard to saute the onions and garlic
1/3 cup vinegar
1/3 cup brown sugar
1/3 cup bread crumbs (toasted and crumbled)
1 tsp ground black pepper
salt to taste
Procedure in making Lechon sauce
1. Broil the pork liver until half done, then grind
or chop very finely.
2. Add water and squeeze the extract through a
cheesecloth.
3. Mix the liver extract with the sauteed onions
and browned garlic, powdered crumbs, vinegar,
sugar and salt.
4. Simmer in a pan over medium heat until thick
and the liver is thoroughly cooked.
5. Add the ground pepper last. – recipe found at
tagaloglang.com
Lumpia Sauce
Ingredients
1 head garlic crushed
1 tbsp. Vegetable oil
3 tablespoons cornstarch
1/4 cup brown sugar
1/3 cup Soy sauce
1 1/2 cups water
Salt and Pepper to taste
Procedure in making Lumpia Sauce
1. To prepare the sauce get a bowl, pour the
water, cornstarch, sugar, salt and pepper. Mix
together, beat it until it is thoroughly mixed. If it
is slumpy, get a strainer.
2. Fry garlic until brown and set aside.
3. Into the heated pan, pour the sauce and stir it
constantly until mixture thickens.
4. Top it with the fried garlic. – recipe found at
pinoyfoodrecipe.blogspot.com