Pepper Pork with Hoisin Sauce

Ingredients:

500 grams of pork meat, thinly sliced (marinated in soya sauce, garlic powder and oyster sauce)
2 tbsp oil
3 cloves of garlic, minced
1 onion,sliced
brocolli
green beans
bell pepper
carrots
pepper
potato(optional)
squashed (optional)
Chili ( optional, for those who like spicy)
* You can add any kind of veges that you like.

Sauce:

1 tbsp of hoison sauce
2 tbsp of soy sauce
1 tbsp of oyster sauce
2 tbsp of cornstarch diluted in 3 tbsp of water
1 cup of chicken stock


Procedure:

Heat the oil in a pan and saute onion and garlic for 1 min.

Add meat and stir fry for 3 minutes.
Add potatoes and carrots
Stir fry for 2 minutes.

In a bowl, mix  chicken stock,soy sauce,oyster sauce, hoisin sauce and cornstarch diluted in water.

Add squash and green beans and pour the sauce mixture into the pan and let it boil until the sauce gets sticky.

Add brocolli, bell pepper and dashes of pepper. Simmer for 2 mins in low heat.

Serve with rice:)

Norwegian Ertesuppe (Yellow Pea Soup)

Pea soup is a soup cooked  with dried yellow peas that have been soaked overnight and lightly salted or smoked pork (ham, cured meat and sausages ). At the end of cooking process, we can add onion, leek, carrot and potato or other vegetables. The soup is  flavored with pepper and  thyme.


Ingredients:

1 kg lightly salted pork leg,soaked overnight  ( you can also use fresh pork leg)
200 grams of dried yellow peas (soaked overnight with salt)
3 carrots
1 stalk  of leek,chopped
1 onion,cubed
pepper

 Salted pork leg soaked in water overnight to lessen the salty taste.

Dried yellow pea soaked in the water overnight.

                                       


Carrot,onion,leek and pepper.



Procedure:

Cook salted pork leg and the yellow peas for 2 hrs.

Add carrots,onion,leek and dashes of pepper. Let it simmer for 10 minutes.

Serve with boiled potatoes:)

Pork and Chicken Adobo

Adobo is the national dish of the Philippines, which consists of chunks of meat, fish, or vegetables, marinated in vinegar, soy sauce, garlic, and spices and then stewed in the marinade.


Ingredients:


500 grams pork meat
500 grams chicken meat
1/4 cup of soy sauce ( I  use Silver Swan Soy Sauce or Datu Puti Soy Sauce)
2tbsp of vinegar ( I use  a super sour destilled white vinegar in Norway)
4 cloves of garlic
3 laurel leaves
black pepper corn,crashed
1/2 cup water
1/2 tsp sugar, optional

Procedure:

 Marinate the meat (15-30 mins)  in a pan together with the rest of the ingredients expect the water.  

Boil the adobo mixture in a medium heat until the meat is tender.
It will take around 35 mins,depends upon the quality of the meat.
Add 1/4 - 1/2 cup of water when the adobo sauce begins to dry. Simmer for another 10 minutes in a low heat.

Add half tsp of sugar if you like, just to neutralize the sour,salty and sweet taste.

You can also add  whole boiled eggs at the end of the cooking process.

                                                              Serve with boiled rice:)

Siomai

Siomai, a deliciously tasty dumpling. Siomai is a dimsum of Chinese origin which is loved by many Filipinos. One can make different kinds of siomai but the base is always pork. The ground meat should have some fat otherwise the cooked siomai will be too tough. Prawns or shrimps can be substituted for part of the pork if desired.
 Siomai is commonly eaten with a dip composed of a mix of soy sauce, calamansi extract, and chili sauce


Ingredients:

500 grams pork meat (suggested proportion of fat to lean meat is 1:3)
1/2 cup of shredded carrots
1/2 medium size onion, minced
200-250 grams shrimps, minced
3 cloves of garlic,minced
1/4 part of bell pepper,minced
scallions or spring onion leaves
2 tbsp cornstarch
1 egg
2 tbsp sesame oil
1 pk of wanton wrapper
2 tbsp of sweet soy sauce
salt and pepper to taste


Procedure:

Mix all the ingredients in a bowl, using your hands, a laddle or a kitchen machine.

Spoon 1 tablespoon of mixture into each wrapper.

 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.

Do the same to the remaining meat mixture. Meanwhile, boil water and brush steamer with oil.
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.

  
 Serve with soy sauce, calamansi/lemon and chili:) Enjoy!!!

White Bread Empanada

An empanada is a stuffed bread or pastry baked or fried in many countries in Latin America, Southern Europe, and parts of Southeast Asia. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of a variety of meats, boiled egg, cheese, vegetables or fruits among others.

Empanada shell is usually a butter dough or a pie dough but today, I am going to show you my version of empanada using a white bread dough. Maybe you can try this one day if you want to serve something yummy for your family and friends.


Ingredients:

2 tbsp oil
1 small onion, cubed
3 cloves of garlic, minced
500 grams of minced meat (beef or pork)

200 grams of mix vegetables ( I used frozen greenpease, diced carrots and corn)
You can use any vegetables you like as long as you will sliced or cut it into small pieces.

150 grams of cooked ham, diced
scallion, sliced
1/2 big bell pepper,diced (red or green)
2 tbsp of soya sauce
salt and pepper to taste

4 cooked eggs, sliced into small pieces

1 egg, slightly beaten ( to brush on the empanada before baking)

Prcedure:

For the filling:

Saute garlic and onion in a pan with warm oil. Add minced meat and let it simmer for 8 mins or until the meat is cooked properly. Stir once in a while.

When the meat is already golden brown, add the vegetables. Simmer for 3 mins, add soya sauce,scallion, bell pepper and cooked ham. Stir until all the ingredients incorporate with each other.

Set aside and let the filling cool.

For the dough:

This is how you will make the white bread dough.

Wrapping the filling:

Divide the dough into 20 pieces or more if u want a smaller size. Use some extra flour if the dough is sticking into your hands.

 Form them into a ball and flaten them using a rolling pin. Make sure not to flaten it too thinly ,it might open up later when you start filling it.

Put 1-2 tbsp of filling int he center of the flatenned dough and boiled egg on the top.

Fold the dough in half over the top of the filling, forming a half moon shape. Squeeze as much air out as possible and seal it properly  by kneading a pork in the dough or fold the dough using your finger.

Put the empanadas in an oven plate with parchment paper and let them  rise for 15 minutes in a room temperature. Brush  beaten egg on the top and bake empanada in the oven for 8 minutes at 250*C.

These are my newly baked empanadas.

HOMEMADE Siopao

Siopao is a Filipino favorite comfort food and snack. It  is a steam white bun or dough with meat and boiled egg as its filling. Filipinos learned to make this food from the Chinese many many years ago before the Spaniards. When you will buy Siopao in the bakery back in Philippines, you can see that the texture of it is so fine and it has a super white color, just like a cotton. Bakeries in Philippines are using super fine and super white flours and they have a modern dough machine that makes the dough so fine. My homemade siopao is for sure not as fluffy and white as the siopao from the bakery back home but it taste exactly the same. Everyone has it's own way of making it and this is my own way.

 I learned to make siopao back in Philippines because my Aunties used to sell siopao for snacks.  I have been making siopao since I moved to Norway for 7 yrs ago . And  I got an electric steamer as a gift from my husband's parents and it made all the work easier for me. This is truly a favorite of my family.

Ingredients:

This will make 12 siopaos


For the dough:

4 cups of flour
1 1/4 cup of warm water (40*C)

1 1/2 tbsp yeast  (some yeast has a very intense/stronger effect, so pls. read the package of ur yeast and follow the  exact amount that you are going to use for 4 cups of flour)

2 tbsp sugar
1/2 tsp salt
1 1/2 tbsp oil

For the filling:

1 kilo pork meat marinated in 1 tbsp soy sauce and 1 tbsp oyster sauce (sliced thinly or in cubes)
2tbsp oil
3 cloves garlic, minced
1/2 part of big onion, diced
scallion, sliced
1 tbsp soy sace
1 tbsp oyster sauce
2 tbsp cornstarch diluted in 1/4 cup water
4 hard boiled eggs ( 1 egg is divided into 3)

salt, pepper, garlic powder and sugar (optional, to adjust the taste)
Filipino siopao taste a little bit sweet.

Procedure:

For the dough:


Mix flour,salt and sugar in a bowl  using your hands or a kitchen machine.
Melt the dry yeast with a little bit of warm water.

Add the melted yeast, remaining warm water and oil in to the flour mixture.

Mix all the ingredients for 5-10 minutes or until the dough looks very fine.

Let it rise for 30 minutes ( or until it doubles it's size)  in a  room temperature.

After 30 minutes, take out the dough from the bowl and use some extra flour if the dough will stick into your hands.

Divide the dough into 2. Make a long sausage like shape for each dough.

Divide each sausage-like dough into 6 pieces, in that way  we can make 12 pieces of siopao dough. Form  12 doughs into a ball.

These are ready for filling.



Making the Filling:


Procedure:

 Heat the oil in a pan and saute  garlic and onion. Add marinated meat and let it simmer for 10 minutes. Add soy sauce and oyster sauce. Stir.

Add the cornstarch diluted in water, this will thicken the sauce. Simmer for 2 minutes and add the scallion. Set aside to cool.

Filling the dough:


Flaten the dough using a rolling pin but make sure that it will not be so thin because our filling is so juicy and there is a tendency that the dough will open up.

Lay the flaten dough in to your hand, put a slice of egg in the center and put 2 tbsp of meat filling. Close the dough by gathering together all the sides around it to pack the filling.

Here is another way of packing the filling.

Just gather all the 4 sides of the dough in the center and close...turn the dough upside down.

Make a perfect ball by massaging around the dough using your palms.

Put the siopao in a square parchment paper with the closed part under. Let it rise for 15 minutes and steam for 20 minutes.

Here are my siopao after 20 minutes of steaming:)

Look at that juicy filling..yummyy!