Last month I was craving dim sum or steamed dumplings and going out to my favorite Chinese restaurant that still had dim sum carts was out of the question. The virus thing you know.
So after searching for frozen dumplings that would hit the spot I decided that I had to DIY my own. It’s tedious, frozen ones are so much easier. But I wanted shrimp dumplings, not chicken and shrimp or pork and shrimp, just shrimp. So armed with my bamboo steamer and wanton wrappers I set off to make shrimp shiu mai. And they were delicious!
You can find all the ingredients at any Asian market, they’re pretty basic.
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Shrimp Shiu Mai
1 Tsp. Fresh Ginger, finely grated
1 Tsp Garlic, minced
1/2 Lb. Raw shrimp, peeled and deveined
1/4 Cup Water Chestnuts (canned)
1 Egg white
1 Tsp. Soy Sauce
1/2 Tsp. Sesame Oil
1/2 Tsp. Rice Wine Vinegar
20 pcs. Wanton or dumpling wrappers
Put garlic, ginger, and shrimp in a food processor.
Pulse until shrimp is broken up.
Add water chestnuts and pulse to chop.
Add egg white, soy sauce, sesame oil, and vinegar. Pulse to fully combine.
Place 1 Tbs. shrimp filling on to the center of each wrapper.
With damp fingertips (dampen with water) moisten the edge of wrapper.
Pinch wrapper together into small folds.
Work around the filling so in the end the filling is still visible.
Line bamboo steamer with parchment paper and place dumplings inside. Allow some space between dumplings so they don’t stick together.
Steam over boiling water for about 7-8 minutes or until filling is cooked.
Serve with preferred dipping sauce like soy sauce or seasoned rice vinegar.
One of our favorite food is Korean Kalbi, or barbecued beef short ribs. We usually order this at one of the local fast food Korean restaurants, but it’s pretty pricey; you get 3 thin short ribs, a couple of scoops of steamed white rice, and a choice of 4 side dishes (kim chee, bean sprouts, tofu, etc.) for a over $12 a plate.
My husband’s main complaint about the local restaurants isn’t the the price or the serving size of the kalbi, it’s about the flimsy plastic utensils they provide which usually snaps in half the moment you try to cut into the meat. Hence he has decided not to patronize any of the fast food style Korean barbecue joints.
There are sit down Korean restaurants where you can grill your own meats, the meal comes with many side dishes, soup, and steamed rice; but they also come with a hefty price tag. The last time my girlfriend and I stopped at one for lunch it cost us a little bit over $65, and that’s without drinks or tip! Not to mention that was the least expensive barbecue dish on the menu! The food was good, specially the kalbi, but I’m sure we won’t be repeating it often.
To solve all these issues I’ve found a great Korean Kalbi recipe to make at home. I make it of our Sunday barbecue and it was a big hit with my family. I used thin cut boneless beef short ribs which I threaded on to bamboo skewers to make them into kebabs. You can use bone-in short ribs and don’t have to thread them on to skewers, I do however recommend that you use the thinner cuts so that the marinade will infuse the meat better.
I served this with steamed white rice, macaroni salad, and kim chee cabbage; it was even better than the plates we get at the Korean restaurants at less than half the price! (The short ribs cost $6.97 a pound, if you get the thin cut that’s 6 short ribs).
Another way to serve this is on small white corn tortillas with shredded cabbage, just like the Korean Kalbi Tacos from the food truck in L.A.! We served it this way for my mom’s 80th. birthday party a few years ago.
Just in time for your Labor Day barbecue! Here’s my recipe!
Boneless Beef Short Rib Kalbi Kebabs
Makes 18 skewers
3 lbs. thin cut boneless beef short ribs (you should get 18 short ribs. You can use bone-in ribs if you prefer)
1 cup soy sauce
1/2 cup brown sugar
1 tbls. fresh ginger – finely grated
1/4 cup sesame oil
2 tbls. minced garlic
1 tbls. white sesame seeds
1 tbls. black sesame seeds
2 stalks green onions – chopped
1. Cut short ribs into thirds if you will be threading them on to skewers, if not then don’t cut them.
2. Combine the rest of the ingredients in a bowl. Mix until sugar dissolves.
3. Pour marinade into large ziplock bag.
4. Put meat into marinade and marinate in the fridge overnight.
5. Thread meat on to skewers and barbecue on the grill to desired doneness. If you’re not making kebabs then cook ribs on the grill until done.
Serve hot immediately off the grill.
Looking for more grilling inspiration? Check out PersonalCreations.com and see how people grill around the world!
Lumpia is the Philippines’ version of Egg Rolls. Like so many other Asian countries the Filipino Lumpia comes in many varieties.
There is Lumpiang Sariwa or “Fresh Lumpia” that are very thin crepe like wrappers that are filled with stir fried vegetables, shrimp, meats, or a combination of them. Lumpiang Shanghai are meat filled deep fried egg rolls that are tightly wrapped to look like thin cigars or are cut into smaller pieces when served as appetizers, they are usually served with a sweet and sour dipping sauce. Then there are fried lumpia that closely resemble spring rolls. Fried Lumpia can be filled with just about anything including ripe bananas which are actually called Turon or Banana Lumpia.
Fried Lumpia is a favorite in my house; I make them by the dozen and freeze them so we always have some on hand. Making fried lumpia is pretty easy since I usually toss in whatever I have on hand including ground beef, green beans, tofu, carrots, bean sprouts, potatoes, and onions. You can put any combination of meats, seafood, and veggies in a fried lumpia, it’s really not complicated. Whatever ends up as my filling I always serve it with a garlic vinegar sauce, my family loves it!
Today I’ll share my version of Fried Lumpia. I’ll list ingredients just remember they’re all pretty much optional and you can toss in whatever you prefer; but use at least 3 of the optional items in your filling. You can buy frozen egg roll wrappers at any Asian Market, most packages contain 25 wrappers.
1 or 2 Package Egg Roll Wrapper – thawed
1 Lb. Ground Beef – but you can use pork, chicken, turkey, or shrimp instead
1 Small Onion Chopped
1 Tbs. Garlic Minced
2-3 Potatoes – Cooked and cubed (optional)
2 Cups Bean Sprouts (optional)
1 Package Firm Tofu – cut into small cubes
1 Cup Shredded Carrots (optional)
1 Cup Fresh String Beans – Thinly sliced (optional)
1 Cup Shredded Cabbage (optional)
1/8 Cup Soy Sauce
1/2 Tsp. Salt
1/2 Tsp. Ground Black Pepper
1 Egg slightly beaten (to seal wrappers)
Oil for frying
1/2 Cup White or Rice Vinegar
1/2 Tsp. Garlic Minced
1/4 Tsp. Ground Black Pepper
1/4 Tsp. Chili Pepper Flakes (optional)
Heat about 1 Tbl. of oil in a wok or large skillet.
Saute chopped onions until they start to turn translucent.
Add minced garlic and saute for about 1 minute, be careful not to burn the garlic.
Add ground beef or whatever meat you are using. If you are using shrimp add them later after veggies have cooked as shrimp cook quickly and will over cook if you have to cook veggies.
Add salt and pepper. Cook until meat is well done and crumbly.
Add beans, carrots, cabbage if you are using them. Cook until soft.
Add Bean Sprouts and cook until soft.
Gently stir in Tofu and soy sauce.
Remove from heat, drain liquid from pan, and set aside.
Thaw egg roll wrappers and remove from package.
Separate wrappers being careful not to tear. Place on a plate and cover with a damp paper towel. You will be using one wrapper at a time so keep the others under the damp paper towel to keep them from drying out.
Take one wrapper and place on flat surface.
Place about 1 to 1 1/2 heaping tbl. of filling along one side of the wrapper.
Fold over both ends and roll like a burrito.
Brush some beaten egg on the wrapper to seal.
Place on a plate if you will be frying the same day or place in freezer bag if you plan on freezing them for later.
Repeat until you use all the wrappers.
When you’re ready to fry heat about 2″ of oil in a pan or use your deep fryer.
If you are frying the ones you just made, fry them in hot oil until they turn dark golden brown.
Place them on paper towels to absorb excess oil.
If you are frying frozen lumpia, carefully place FROZEN lumpia in the heated oil. Do not thaw them as they will get too soft and fall apart. Fry them until dark golden brown.
To make the sauce just add all the sauce ingredients into a bowl and stir.
Other options for the fillings include shredding sweet potatoes, chopped water chestnuts, sliced bamboo shoots,and pretty much anything you like.
Pancit Molo is a Filipino soup dish that makes you wonder why it’s called pancit. Pancit refers to noodle dishes, and this dish doesn’t have noodles at all. It uses wonton, soimai or molo wrappers. Not to mention most of the pancit recipes are dry while this pancit molo is a soup.
Pancit Molo is a soup dish composed of a mixture of ground pork wrapped in wonton wrappers, shredded chicken meat, and shrimps. This dish is a well known Filipino dish that resembles the Chinese dish called wanton soup but the finest ingredients and flavor makes this dish stand out.
Today I will give you my version of this dish, I’m sure you will love it.
1 onion, peeled & sliced thinly
2 cloves garlic, peeled & minced
1 tbsp. cooking oil
10 cups homemade broth
1 tbsp. fish sauce
1 pc. green onions, ends trimmed and chopped
1 cloves fried garlic bits
½ tsp. salt to taste
¼ tsp. pepper to taste
For the Homemade Broth:
3 pounds bone-in chicken parts (wings, thighs)
12-13 cups boiling water
1 onion, peeled & chopped
4 cloves garlic, peeled & minced
1 tsp. pepper corns
1 tbsp. cooking oil
2 pcs. bay leaves
1 tbsp. salt to taste
For the Wontons:
2 pounds ground pork
1 pack (30 pcs.) wonton wrappers
1 small carrot, peeled and shredded
1 tbsp. soy sauce
½ cup green onions, finely chopped
½ cup water chestnuts, finely chopped
3 cloves garlic, peeled and minced
2 tsp. salt to taste
1 tsp. pepper to taste
For the Homemade Broth:
Heat oil in a deep pot over medium heat then add onions and garlic and cook until limp and aromatic.
Add chicken and cook, stirring occasionally, for about 4 to 7 minutes or until chicken changes color. Lower heat, cover, and cook for about 17 to 20 minutes or until chicken releases its juices.
Raise heat to high and add boiling water.
Add bay leaves and peppercorns, season with salt.
Lower heat and return to simmer for another 10 to 15 minutes or until chicken is cooked through.
With a slotted spoon, remove chicken pieces from broth.
Allow to cool to touch. Remove meat from bones and shred.
Set aside chicken meat and keep warm. Break bones to expose marrow and return to pot.
Continue to cook at barely a simmer, uncovered, for about 1-1/2 to 2 hours or until liquid is reduced and concentrated. Using a cheesecloth, strain stock to remove bones and aromatics.
For the Wontons:
In a bowl, combine ground pork, water chestnuts, green onions, soy sauce, carrots, garlic, salt and pepper. Gently stir until well-distributed.
Separate wrappers into individual sheets. Spoon a heaping tablespoonful of meat mixture on middle of wrapper and then gather sides to form a cup around mixture.
For the Final Pancit Molo:
Heat oil in a pot over medium heat.
Then Add onions and garlic and cook until aromatic.
Add broth and bring to a simmer.
Add fish sauce and cook for about 1 to 2 minutes then season with salt and pepper.
Add wontons and cook for about 8 to 10 minutes or until cooked through.
Add chicken and cook for about 2 to 3 minutes or until heated through.
Divide wontons, shredded chicken and broth into serving bowls.
Have you ever tried an Asian style fried chicken? It’s got many names including Korean Fried Chicken, Garlic Fried Chicken, and Mochiko Chicken, just to name a few.
But whatever you call it the taste is very similar and the recipes are pretty much the same. And of course it’s delicious! It’s slightly sweet, slightly salty garlicy chicken pieces that are delicately battered and fried to a crisp chicken that’s tender and juicy on the inside. In short it’s perfect!
Serve it hot over a bed of hot steamed rice or a stack of noodles. A crisp fresh salad of greens makes a great addition. Or serve it as a nice lunch on a bed of mixed greens and drizzle with the homemade garlic sauce.
For the tastiest Asian Garlic Fried Chicken make the sauce ahead of time and marinate your chicken pieces in some of the sauce overnight in the fridge. Also this recipe uses boneless skinless chicken thighs not breasts which tend to be less tasty and dry.
My family loves this delicious chicken dish I’m sure yours will too!