How to make chili sauce for siomai like siomai sa tisa? and sauce for ngohiong?

[cobraKing]

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mga master sa luto2x..

[zaizai1780]

Recipe #1 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)

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.

Recipe #2 Ingredients:

• 1 cup red chili chopped finely
• 1 cup garlic chopped finely
• 1 – 2 cups cooking oil

Cooking Instruction:

• Place in a saucepan, heat very slowly on low flame till everything browns, stir occasionally.

Recipe #3 Ingredients:

• Thai Chili or red siling haba – 10 pcs.
• Oil – half cup or depending on your likeness.
• Garlic – half cloves or more, pounded and minced
• Onion – 1 medium, minced.
• Sugar – 2 Tbsp or depends on your taste
• Catsup – to taste and to add redish color

Procedure
Put oil in a pan or a wok then place garlic and onion, then add chili and let it cook then put some sugar on it and catsup. You may opt to add a little water so as not to dry up your sauce or better yet, you can dissolved 1 tsp of cornstarch on a half cup of water and add it on the mixture while stirring to avoid getting too sticky.
Once you think that the consistency is enough turn the heat off. Always try tasting your sauce so you can asses if you are lacking on one ingredients.
Tip: Never boil and drain the chili it will lessen the anghang. The anghang is being released by the seeds of the chili if you boil them the oil coming from the seeds will just mix into the water and will lessen the hotness.


Taken from: Chili Garlic Sauce Recipe for Siomai Foodcart Business » EntrePinoys Atbp.


Di ko pa na try pero will try making tonight

[rjje]

try ko ni ugma. nahan jud au ko ug chili sauce maka gana sa kaon.

[aLohaBby]

*bookmarked*

thanks for this!

[pboi]

pwede man magpatudlo ka sa mga siomaiyan. hehe

[Lord_Ac]

oil

ahos (chopped pinu)
sibuyas tagalog(chopped pinu)
sili (ikaw na bahala)

sautee (sawteh meaning gisaha sa mantika) until golden brown

sayote diay na? Abi nako mixed hipon ug sili?

hahahahhahahahahaha... Ataya sayote

[Iamalbertrebs]

hehheheeh sayote jud...
bitaw try kuno himoon nakog sauce

[Hamster]

hahahahhahahahahaha... Ataya sayote

wahahahah nalingaw jud kog basa hahahah SAYOTE mn ang iyang pag basa

[Boomerang_Audio]

Sa Ngoyong kai suka raman na ug mga bombay ug sili ge init nya sige okai butangan ug harina..

[valleoliver]

Filling:

Ready made lumpia wrapper (get large size) or you can also use tofu wraps (called tau-pe)

1 kilo ubod, cut in strips
1/4 cup singkamas, cut in strips
3 tbsp ngohiong powder
1 teaspoon garlic
1 onion, minced
1 tbsp 5-spice powder (see recipe below if you can’t find 5 spice powder in the grocery or disregard this and just add 1 more tablespoon ngohiong powder to the filling ingredients)
5 stalks green onions, chopped
1/2 kilo ground pork or you may want to subsitute with shrimps if you are vegetarian
salt, pepper, and soy sauce to your discretion

1.Saute garlic and onions
2, Add pork and a little salt.
3, Add 1 cup water to cook the pork
4. When pork is cooked, add the shredded ubod and singkamas and mix all together. Season with ngoyong powder.

Test a small portion in a frying pan to make sure you have the right taste.

5. After you are satisfied with the taste, stuff filling into a large lumpia wrapper.
6. Dip roll in batter (recipe below) before frying in a wok.
7. When fried, cut the ngohiong in desired serving pieces. I usually cut into three portions.

Corn starch Batter:
2 cups cornstarch
3 tsp paprika
1 teaspoon white pepper
1 1/2 cup water

Ngohiong sauce:
2 tbsp soy sauce
2 tbsp brown sugar
1/4 tsp ngohiong powder
5 tbsp water
1/2 tsp corn flour
Little salt
1 egg white, lightly beaten

1. Mix all sauce ingredients in a small saucepan.
2. Simmer to gentle boil for 2 minutes.
3. Stir every so often until sauce turns smooth.
4. Add the blended egg white. Stir gently with a fork to create fine strands. Cool.

Make your own Chinese Five spice powder seasoning mix using either ground or whole spices.
Ingredients:

1 tsp. ground Szechwan pepper
1 tsp. ground star anise
1-1/4 tsp. ground fennel seeds (replace with coriander if you can’t find fennel seeds)
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground white pepper

Grind each ingredient separately in a spice mill or mortar. Combine and mix well. Store in an airtight container in a cool, dark place.

(Source of 5-spice powder:busycooks)

Ngohiong can be frozen and then fried when needed.