Kocina De Pinay’s Meat and Potato Pie

Kocina De Pinay’s Meat and Potato Pie

I miss my place, you know I havent been here for almost two months. My work and our family’s vacation back home has taken my time. Now Im back and I would like to start my year with one of our favorite pie. It was a dish that I learned to do when my kids were little. Back then,they dont appreciate it and now that we’re here, I tried and they liked it. From then on whenever I cant think of anything to cook for them, this meaty pie is always a versatile choice.


Any pie dish will do and this one is around 12cm. Dont forget to brush the dish with butter…lots of butter.

Now add the cooked ground pork and beef. I cant control my excitement.I know that in a matter of an hour, the whole pie will be gone.

I always make my own mashed potato because its creamier, lovelier, tastier and most of all, it is cheaper if you make your own.

I love the combination of  white and red cheddar with mozarella..I used a lot…the more the merriest..Oh it looks so good.

Yeah, this is better, cover loosely..you dont want all your cheese to get caught with foil…by then you will lost all the magical touch of cheese.

I love the smell, its heartwarming and delicious. I cant help myself…Im gonna eat now..pronto!

Oh how I love this combo because it is always a hit on our table The combination of ground beef and pork with spices at the bottom and on top is a buttery, creamy and cheesy mashed potato. My gracious pie wont mind the mess..just grab and eat the way it is.This is one comfort food that I love to make again and again…

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Pork With Prawn Dumplings

Pork With Prawn Dumplings

Last night I made some prawn dumplings again. Both my children loved it although serve them prawn with skin and head still intact, they will surely run away from the table. My two monsters find crabs and shrimps quite scary especially my daughter who cried a lot when she was little. We went out to dine in a Chinese restaurant ( David’s Tea house) somewhere in Silang Cavite. There was a corner for seafood creatures wherein the customers can pick their choice, weigh after the selection and ask the staff to cook for them. Well, I know my daughter is scared but I never thought that she is really that scared. My husband  took her hand and brought her in the seafood corner. My daughter really freaked out and cried aloud. We all laughed  afterwards and I warned them not to tease her again. So, here in Singapore I wanted to try Singapore Chili Crab but I cant because my three monsters wont dare, they don’t want to join me. Perhaps when my mother-in-law visit us, then I will ask her to join me and I know she wont say no because she loves seafood.
4 packs of dumpling wrapper,round and vacuum packed ( app. 14 pcs per pack)
1/2 kg minced or ground pork meat
1/2 cup water chestnut ( singkamas) grated
1/4 cup young spring onion leaves , finely chopped
2 tbsp light soy sauce
2 tsp sesame oil
Pinch of salt,sugar and white ground pepper
2 tbsp cornstarch
46 pcs shrimp slices or you can use single small prawn.
2 cups vegetable oil for frying
In a bowl,mix together the ff: minced/ground pork, water chestnut,spring onion,light soy sauce, sesame oil, pinch of sugar,salt and pepper and cornstarch.
Mix evenly and set aside in the fridge for about 20 minutes.
Place 1 tsp of meat mixture in the centre of the dumpling skin then add 1 prawn/ a cut of prawn in the center of meat mixture.Make sure the prawn is covered with meat mixture. 
Wet finger tips with some water and wipe around the edge of dumpling skin. 
Just fold the dumpling by half. Use finger tips to lightly pinch the edge of the skin to make it stick. 
With a little help of water at the edge of the skin,  dumpling will be sealed tightly.
Heat wok or pan with oil over high fire.Reduce heat to medium fire. 
Place no more than 5 dumplings at a time in the wok or pan, and fry till golden brown. 
Drain fried dumplings on kitchen towel/ table napkin. 
Now, its ready. Serve with dumpling sauce.
Golden brown, crispy and crunchy yet soft and meaty in the middle. The aroma of sesame oil when used with dumplings is perfect. I read that there are about twenty types of dumplings in Chinese cuisine that are popular. Wow! what about the not so popular ones…I wonder how many types of dumplings in all. Hmmnnn… I don’t want to count, for now let me enjoy and savor the taste of my home made dumplings.
Kocina De Pinay Spaghetti Sauce

Kocina De Pinay Spaghetti Sauce

Spaghetti Filipino style is very different, in a sense that its sweet, yeah.. sweet and peppery.. I can’t describe exactly the taste. Lets say, it’s a chaos combination of sweet, spicy, creamy with the taste of tomato sauce and ketchup… yeah ketchup. I used to cook spaghetti ( a lot..) when my kids are younger but they moved on and they got tired of it. When we started to live here, I experimented a lot in the kitchen. Then I continued to mix and match. In the end, a new combination will come out. Like I said, one should not be afraid to try to cook with a little of this and that.. the usual way that you knew, incorporate it with new ones and oh how I love it… I think that I will grow old and I will die…baking, cooking and experimenting… lol! 
Who wont like Spaghetti? I love it… but I’m choosy and you know the kind of feeling that you think first before you eat cause somehow you doubt if it’s cooked the way you like it. Yes, I’m that kind of person. I don’t know..its just me.. I’m being me and I believe there are others like me, I am not alone…cheers to that! My quest for my perfect spaghetti sauce took me a lot of time and I cooked with different combinations but I always ended up not satisfied. Several months ago, I saw this spaghetti sauce recipe and I tried it. Of course I applied  my fusion technique, the Filipino way and the new one. Oh I must have been so lucky cause I discovered the real spaghetti sauce for me and my family.Yes!.. now I can rest with my quest…
 750 to 900  grams ground meat, combination of beef and pork
6 to 10 pcs purefoods jumbo hotdogs, sliced the way you like it ( optional )
5 tbsp olive oil
1/2 cup chopped onion
2 tbsp grated garlic
1 cup white onion chopped
1 cup beef broth
2 cans crushed tomatoes
2 tbsp tomato paste
1 jar Marinara sauce, big
2 bay leaves
2 tbsp sugar
1 tsp salt
1/4 tsp pepper flakes
1/2 cup grated parmesan
1/4 tsp oregano
1/4 tsp thyme
1/4 cup milk
1 1/2 tsp ground pepper
In a saucepan, heat 3 tbsp olive oil and add the meat.Cook until the raw color is gone.
Remove from the saucepan. Now add more oil, saute the garlic and onion.
Once the aroma comes out, add 2 tbsp of tomato paste, saute until well incorporated.
Next add the wine, wait until the bubbles are all gone, cook for like 3 minutes.
Then add the crushed tomatoes,marinara sauce and the meat.
Mix well and add the salt, sugar, oregano, thyme, bay leaves, pepper flakes, ground pepper, milk and parmesan. Then simmer it for 1 hour. Add 1 cup of beef broth only when you think its necessary.
I can’t exactly tell you how much meat sauce you have to put on top…just put more the way you like it.. 
Be more gracious, make use of your cheese…you know its good, its addictive and very yummy…
The closer look.. coming from the microwave..I added more cheese and I am ready to finish the whole mountain of spaghetti..chunky,meaty and yummy creamy..cheesy…. Life is beautiful just way it is.. Come. Lets eat. Lets giggle. Lets be merry. Have a good year to all…

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Tokwa at Baboy(Pork and Tofu)

Tokwa at Baboy(Pork and Tofu)

Tokwa at Baboy or Tokwa’t Baboy (Beancurd and pork) is a typical Filipino appetizer dish.It usually includes pork ears,pork belly and deep-fried tofu,and is dipped in a mixture of soy sauce,pork,broth,vinegar,chopped white onions,scallions,and red chili peppers.It is normally eaten with rice porridge as a side dish.”Tokwa” is the Hokkien word for firm beancurd,while “baboy” is the Tagalog word for pork.
Hello there! Yes,thats the only history I could tell about my recipe today.I tried my best to find some more,but really I couldn’t find anything except that.Well,for a change my introduction is kinda short because I would like to call my blog as blah..blah..blah.. lol! Dont scamper away please..I know its kinda morbid to read pork ears or pork face..but stay on and read.Like most of you,I dont and I wont go for pork ears or pork face although I heard that using these parts of pork meat has a very delicious result.One thing for sure there are many Filipinos like me who also would not use pork ears or pork face.
Now lets change the topic because I dont want you to lose appetite.Tokwa’t Baboy is a popular side dish/appetizer in the  Philippines.It is also considered as the traditional accompaniment for arrozcaldo,lugaw,pancit palabok and pancit luglog.(For more information about pancit,you can check my post Pancit Bihon.)Tokwa at Baboy is commonly served also with our local beer, gin or whisky.Later on it became a viand or as I always say,best eaten with mountain of rice!In my case,back then I rarely enjoyed it and in fact it was always out of my list because I am not big on sweet and sour/sour and salty food.The reason why it took me years before I was able to make my standard recipe for sweet and sour.(Speaking of sweet and sour sauce,you can check it in my Sweet and Sour Pork.)Several years ago,a fast food chain named Chowking became popular in the Philippines and up to now it is and it served mostly Chinese style food.One particular dish that I started to patronize was Tokwa at Baboy.At last,I found my match..I appreciated the magic of Tokwat at Baboy this time and that brought me to make my own version.
Here is my recipe using fried pork belly instead of broiled pig ears or  pork face..agghhh…sorry…lol!I got inspired with a recipe years ago,I forgot the original recipe cause you know me,I cook,I copy,I change and I formulate according to my own taste.The usual way is just to cook the meat and cut them into cubes,then serve with fried tofu and sauce.In my case,I cooked the meat two ways,by simmering until it becomes tender and then I fry it.
500 grams pork belly slices
4 pcs firm tofu(comes in a pack of 4)
1 bay leaf
1 head garlic
1 head onion
1 stalk of celery
1 small carrot
some peppercorns
a dash of salt
2 cups of vegetable oil
For the sauce:
1 tbsp grated garlic
1 onion chopped
3 tbsp soy bean paste
1 tbsp dark soy sauce
1 tbsp light soy sauce
1/4 cup apple cider vinegar
3 tbsp rice vinegar
1 tbsp white vinegar
1/2 cup meat broth
3 tbsp brown sugar
1 pc hot chili pepper chopped(optional)
Take out the tokwa and rinse,then put in a glass bowl with water.Set aside in the fridge for at least 3 hours.
Put the meat in a sauce pan together with the ff.ingredients:bay leaf,whole head of garlic,whole onion,stalk of celery,whole carrot,some peppercorns and a dash of salt.Add some water just enough to cover all the ingredients.
Bring to a boil and cook by simmering for one hour.Transfer the meat to a colander to drain excess broth,then pat with paper towel,let it cool and set aside in the fridge for at least one hour.
In a glass jar with lid,put all the ingredients for the sauce,mix and shake lightly until the sugar is dissolved then set aside.Do this ahead of time so that the flavor is enhanced and developed.
Cut the tofu in any form you like…either 1/2 cubes or like mine,I just sliced the tofu into 4 and fry it that way and then cut it again once its cooked.Start frying the meat first(by batches)followed by tofu.Drain them both in paper towel or use a strainer or colander.Let cool and then proceed on cutting them again.(into cubes)
In a big bowl,combine the meat and tofu and now let the magic begin…you can pour the sauce on this bowl..or you can just use individual bowls and pour some sauce on top..like dressing your salad but lets just say a soupy salad..lol! pork and tofu should be wet enough to absorb the fabulous taste of the sauce.The secret lies on how you cook your meat, the way you fry your tofu,the way the meat is fried and dont forget, above all..the secret of success is with the sauce!

My precious milky white tofu has transformed into brown,crispy yet soft inside,I prefer to slice and fry my tofu like this..then I can just decide what to do next

Hmmmnn..dont run away,this is my very unusual Tokwa at Baboy..lol!..you know why? cause I use Pork Belly and I dont just fry them,I cook them first by simmering,the combination of veggies and a little of spices makes the meat tender and tasty..see that, its now golden brown and crispy!


Here comes the secret of success..no matter how brown and crispy your tofu is,the combination of veggies and a little of spices may be great,the pork belly is brown,crispy and tender…the end result will be judged based on your sauce:chaos of tender sour taste, a little sweet but not salty,with the touch of soya bean paste,soy sauce both light and dark and the combination of garlic onion…Hmmmnnn..lovely!

Take a look..individual bowl, some tofu,some pork and lavish on with the saucy,soupy dressing of a sauce…thats how we eat our Pork and Tofu..I hope you can try this one..a rare chaos with magic of simplicity.
This is my first serving…you can also go for tofu only..

And this is my second serving(although I only eat tofu because I rarely eat Pork Meat)…this dish is somewhat a challenge to me because I normally dont eat this and I dont think about it at all..until that day in a fast food chain..I summoned enough courage and asked for a single serving..and that changed my perception and it made me crave to discover the secret behind the magical sauce..Now,come over and experience the chaos in my kitchen..Lets eat,lets giggle and lets be merry!Have a blessed week to everyone.

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Welcome to Kocina De Pinay
Come and join me in my blog as I discover the world of Filipino Fusion Cuisine.These are all tried and tested recipes in my kitchen, a fusion of cuisines that intrigues me and my palate.Everything I write, post and share is a product of my exploration, my research, and done in my kitchen. Please Come in. Enjoy and Have a nice stay. You are all welcome.
Menudo Filipino

Menudo Filipino

Menudo is an ethnic dish that has its roots firmly planted in peasant food heritage and poverty.In pre-revolution Mexico,poverty amongst the campesinos was chronic and little if anything that might be prepared as food was left to waste.Usually,the best cuts of meat would go to the hacienda owners while the offal went to the peons.These leftovers consisted of organ meats,brains,head,tails,hooves, etc. Inventive peasant cooks created a soup that made good use of one of the major leftovers:the stomach.As cattle and sheep are ruminants that require lengthy intestinal tracts to digest their diet of grasses and raw seeds, the stomach is one of the largest pieces of offal available from these animals.

Classic menudo is basically a slowly cooked stew of tripe infused with several varieties of chile peppers and spices.It is presented as a soup and typically is served with corn tortillas or white bread rolls(bolillos),and almost always includes grains of corn.There are a number of variations including blanco(white/clear),verde(green),or rojo(red).Typical condiments added to menudo are dried oregano,ground chile flakes,lime juice,and chopped onion.Due to the length of time needed to cook tripe to be tender enough to be edible, menudo is generally cooked in large batches and sold as a special menu item in Mexican restaurants, although it is occasionally prepared at home. In some areas menudo is sold as a weekend-only specialty in regular restaurants (typically announced by signs reading Menudo fin de semana), in other areas, menudo is made daily, but mostly sold in restaurants and market stalls (fondas) that specialize in the dish.
In northern Mexico,typically hominy(creation of hominy is one step in the production of tortilla dough)is added,and in northwest states such as Sinaloa and Sonora usually only the blanco,or white,variation is seen.Adding patas (beef or pigs feet)to the stew is popular but not universal.In some areas of central Mexico,”menudo”refers to stew of sheep stomach, “pancitas”stew of beef stomach.The red variation is usually seen in Chihuahua,the northern state adjoining Texas. A similar stew made with more easily cooked meat is pozole.The popularity of menudo in Mexico is such that Mexico is a major export market for stomach tripe from US and Canadian beef producers.Large frozen blocks of imported menudo meat can frequently be seen in Mexican meat markets.The word “menudo” in Mexico can mean the raw stomach meat as well as the stew.The word tripas normally refers to the small intestines rather than the stomach.Tripas are also eaten, but normally in tacos.
Menudo also refers to an entirely different dish made in the Philippines.This dish,in contrast, is made of garlic,onions,diced pork chops,pork liver,diced potato,green bell peppers,soy sauce and tomato sauce,and seasoned with salt and pepper while it is cooked.Mexican menudo uses tripe as a primary ingredient while Filipino menudo includes pork pieces but also includes liver as an ingredient.Both stews present a red color,one from tomato and the other from red chili and both contain other small sized vegetables.No documented origins of the Filipino stew is available.However,due to the Spanish influence in the Philippines during the rule of the country,many Filipino foods are similar to Spanish dishes.The word menudo,from the Spanish to English translation,means small, little,petite,or fine.Menudos,when translated from the Mexican language,translates to “giblets” as well as “tripe stew.”

Filipino Menudo is a rich dish with sauce thickened and flavored by a complementing mixture of condiments and relishes.This hearty dish does not require the extra trip to an Asian store to purchase an ethnic food variety because all the ingredients are common to any culture.Meat and potato,a regular table meal,are the main ingredients;and all the other ingredients are within easy reach in ordinary supermarkets. Menudo is a recipe which has several varieties,mostly pork and liver.It is an old-fashioned recipe that Filipinos have inherited from their Spanish colonizers.Because of the mixture of ingredients that make this dish exceptionally delicious,it has become a special dish normally served for special occasions like fiestas,weddings,birthdays and many others.Restaurants,carinderias and caterers also find this recipe as one of the most sought-after dishes on their menus.

I grew up practically knowing Menudo as a special dish.I am very fond of it either.During occasions I would always include Menudo on my list because of its taste and versatility.Some older ones would prefer this with beer, gin or whisky.The children love Menudo with rice especially if it has slices of hotdogs included.Others like me,we love Menudo with white bread and the best characteristic of Menudo,it can also last longer,just keep it in a glass container and set aside in the fridge and it will last for a week.I have a friend who I remember,his great grandmother would cook menudo and the shelf life would last for months,wow!I wish I can do that.


600 gms pork shoulder butt cut into small cubes

2 tbsp light soy sauce

1 tbsp rice wine

2 tbsp all purpose flour 

150 grams pork liver cut into small cubes(optional)

1 tsp apple cider vinegar

1 tsp light soy sauce

1 can whole tomato chopped

1/2 cup beer

3 cups chicken broth

3 tbsp tomato sauce

1/2 cup chopped onion

6 cloves garlic grated

2 large Chorizo Bilbao sliced in a round like rings

3/4 cup potato cut into small cubes

3/4 cup carrot cut into small cubes

1/2 cup chickpeas

1/2 cup red bell pepper cut into cubes

1/2 cup raisin

1 to 1 1/2 tsp salt

1 to 2 tsp fish sauce

1 1/2 tsp ground white pepper

1 tsp paprika

1/4 tsp oregano

1 bay leaf

1/4 cup cheddar cheese grated

1/4 cup olive oil + 2 tbsp +2 tbsp

In a bowl combine the meat,soy sauce,rice wine and cornstarch.

Mix until well combined and marinate for 3 hours.Set aside in the fridge.

In another bowl.combine pork liver,apple cider vinegar and light soy sauce.

Mix well and set aside in the fridge.

In a sauce pan,heat 1/4 cup olive oil and brown the meat.Set aside

Using the same pan,add 2 tbsp olive oil and fry the potato for 30 seconds.Set aside

Using the same pan,add 2 tbsp olive oil and saute garlic and onion.

Caramelize the onion then add 3 tbsp tomato paste.

Saute the mixture for 30 seconds and add the browned pork and slices of chorizo

Mix until well combined then…

Add the whole chopped tomato including the sauce,beer,paprika,oregano and bay leaf

Cover and simmer for 15 minutes then add 3 cups chicken broth.

Cover again and simmer for 30 minutes.

After 30 minutes,add the liver,potato,carrot,chickpeas,fish sauce,salt and pepper.

Cover and simmer for another 10 minutes then add  grated cheddar cheese,red bell pepper cubes and raisin

Check the taste and simmer for 10 minutes more.

Turn off the heat.Now ready to serve.

Note: My family is not a pork liver fan,so I did not add pork liver here but don’t worry the taste is rather great without it.

Thats how we prefer our Menudo at home,with creamy, rich, red,thick sauce,the meat is soft and tender.The combination of veggies and spices makes the smell and taste ohhh sooo captivating.To me,this is one comfort food that I would love to cook.I feel so at home and satisfied after….
Hmmmnnn….my children and my husband prefers warm rice with menudo on top.They love the taste and oftentimes they ask for another serving.I thought of adding white sauce and cheese on top and then bake it.Oh my! its heaven in my son’s culinary view..yeah, my son loves to indulge with food.
Now,take a closer look,isn’t it magic? the wonder of good food is so amazing..it transcends and it creates diversity and we all agree despite color and races that a good food is truly one part of our existence,our culture.Have a great week to all.Lets eat,lets giggle and lets be merry!

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Welcome to Kocina De Pinay
Come and join me in my blog as I discover the world of Filipino Fusion Cuisine.These are all tried and tested recipes in my kitchen, a fusion of cuisines that intrigues me and my palate.Everything I write, post and share is a product of my exploration, my research, and done in my kitchen. Please Come in. Enjoy and Have a nice stay. You are all welcome.
Pork Shao Mai Dumplings

Pork Shao Mai Dumplings

Back home, Siomai or dumplings is one of my favorite comfort food. It is of Chinese origin and already a classic food in Filipino Cuisine.Dumplings are in different varieties such as Pork, Beef, Seafood or mixed ingredients in one. Well,our cuisine is not only influenced by the Spaniards, another great one is Chinese Cuisine.Surprisingly many people are amazed to discover that Filipinos are of different features. Come to the Philippines and you will see Chinitas( Chinitos), Mestizas( Mestizos) and the typical Filipinos with brown complexion. Nowadays there are more of us with different features  because of inter racial marriages with Filipinos. My best friend when I was in college is a Chinese guy, I haven’t seen him for two decades already.I remember their kitchen and the food, the familiar scent of Chinese stew with boiled eggs and the very tender meat.
Chinese cuisine has great influence not only in our food but also with our culture and tradition. There is a great number of Chinoy ( Chinese Filipinos) population too.We even have our famous Divisoria and Binondo ( our China Town ). These two places are Chinese populated areas, they live and do business there. If you happen to visit our country, then try to consider these places. You might want to enjoy Chinese food, buy some native collections, take a caleza ride, buy some cloths..or just walk and see the view… but pls, take an extra care of your bag and other valuables..OK? I am not going to say only the good things ..just take an extra care ..that’s all. Anyway whether its Philippines or other place, we still have to take care of our bags and wallets.
This is my own version of Chinese Dumplings or Shao Mai (Siomai). Living in Singapore, I saw it written as Shao Mai while in the Philippines its Siomai. I have great curiosity at first because it is my son’s favorite and eventually became my favorite. Everywhere I went, I would try to eat the same food, Shao Mai. In the end I got tired because of the commercial taste. These dumpling are done in mass production and I don’t like it so I made mine together with soya sauce and garlic ginger sauce. Later on, I became so happy with the result that I offer my precious chinitas to people. Well, that’s another story.
I kg Pork lean ground coarsely ( its important that its grounded coarsely)
1oo grams shrimp meat chopped finely
200 grams minced Pork fat ( this is also very important)
1/2 cup grated carrots
1/2 cup bread crumbs
1/2 cup water chestnut grated
1/4 cup spring onion chopped
1 cup white chinese mushroom chopped 
1/4 cup grated Parmesan cheese
3 tbsp corn flour
3 tbsp grated garlic
1/2 tsp all spice powder
1/2 tsp all spice salt
1/2 tbsp ground black pepper
2 tbsp soy sauce
2 eggs beaten
2 tsp sesame oil
1 tbsp rice wine
1 tbsp sugar

Put ground pork, chopped shrimp and minced pork fat in a bowl (big enough to mix all the ingredients).

Add grated carrots, bread crumbs, water chestnut, spring onion, chopped white mushroom, cheese, flour, grated garlic, all spice powder, all spice salt and ground black pepper.
Mix them until well combined.
In another bowl, put the rest of the ingredients: soy sauce, eggs, sesame oil, rice wine and sugar.
Mix well until sugar dissolves and add to the bowl of pork mixture. Combine all the ingredients and set aside in the fridge overnight before wrapping. It means you need to marinate the mixture overnight.
Half a tbsp for each wrapper is enough but if you want it big,then you can adjust according to your preference. I want mine not big but not very small so half a tbsp per wrapper is just fine.
Arrange in a bamboo steamer or aluminum steamer but if you have the means, use bamboo steamer. I went to Singapore China Town just to buy Bamboo steamer, kinda expensive but I don’t mind. I want my Chinitas to be in their respective kingdom!
Steam in a medium heat for 25 to 30 minutes.
For the wrapper, you can buy vacuum pack wanton wrapper nowadays. It is nice if you can make your own dumpling wrapper but I cant waste much of my time so I buy wanton wrapper.
For proper storage: you can store the prepared dumplings in the freezer. Just thaw them before steaming.

For the dipping soy sauce:

1/2 cup soy sauce
1/2 cup chilled water
juice of 12 pcs calamansi
1 tbsp sugar
2 tbsp sesame oil
2 tbsp fried chopped garlic
Mix all the ingredients in a bowl then transfer to a better container for storing soy sauce.
Set aside in the fridge if you will not use. 
This can last up to a week

For the chili garlic sauce:

1 cup chopped bird’s eye chili
1 cup chopped garlic
1/2 cup water + 1/4 cup water
1 tbsp  cornstarch dissolved in 2 tbsp water
1 tsp sugar
2 tsp vinegar
1/2 cup olive oil
Combine the ingredients except olive oil and  keep the other 1/4 cup of water too.
Use a blender to blend the mixture. Note: use your old blender.
Transfer the mixture to a sauce pan
Cook the mixture, once it boils, turn the heat to simmering mode
Stir from time to time until the mixture is cooked and becomes thick
Adjust the consistency according to your preference
You may use the extra 1/4 cup of water if needed.
Let it cool and then slowly add olive oil.
Transfer the mixture to a glass container for better storage.
Keep inside the fridge. This will last up to 3 months.

These are my lovely Chinitas!..after the heat and outside their dominion. Now, they are ready so come on, get your chopsticks, grab them, eat them and together lets say, ” Ni Hao Ma” to everyone… ( How are you? ) Back home, I always offer this to some of my friends and it makes them smile all the time.

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Welcome to Kocina De Pinay
Come and join me in my blog as I discover the world of Filipino Fusion Cuisine.These are all tried and tested recipes in my kitchen, a fusion of cuisines that intrigues me and my palate.Everything I write, post and share is a product of my exploration, my research, and done in my kitchen. Please Come in. Enjoy and Have a nice stay. You are all welcome.