Homemade Pork Dumplings

You probably have eaten a lot of dumplings in your favorite restaurant or fast food. If you run out of dumplings to eat, you can always make them at the comfort of your home. The process of making dumplings is tedious because it involves chopping some of the ingredients for filling and placing a teaspoon of ground meat mixture in each dumpling wrapper. Then the final stage is to steam them in batches until they are done cooked.

Here's a closer look of a dumpling I've made:

And here's how it looks inside:

They can be served as appetizers or just a simple viand for rice or salad.

Ingredients:
1/2 kg ground pork
1 medium carrot, chopped
1 small turnip, chopped
2 fresh egg, medium and beaten (separately)
4 spring onions, chopped
1 medium onion, chopped
50 pieces medium dumpling wrappers
1/4 cup cooking wine
3 tbsp. sesame oil
A dash of salt and pepper


Procedure:
1. Combine ground pork, egg, onion, spring onion, carrot, cooking wine, sesame oil, salt and pepper in a bowl. Mix well.
2. Scoop a teaspoon of ground pork mixture in each dumpling wrappers and fold each into half-moon shape. Seal the edges using the beaten egg and fork.
3. Steam each batches in a steamer for 20-30 minutes.
4. Serve with soy sauce with chili-garlic twist.




                                            

   

Pininyahang Manok (Chicken Stew in Creamy Pineapple Sauce)

I love experimenting on making dishes from chicken and pineapple. Hence, I cooked Pininyahang Manok or Chicken Stew in Creamy Pineapple Sauce for the first time. The taste is just right! Just the right ingredients are blended using the recipe step by step, cooked together and you get a delicious Pininyahang Manok for lunch.

It's my first time to cook this dish so the food does not look attractive when presented on a square bowl. The ingredients I've used are ginger strips, pineapple tidbits with syrup included, crushed garlic, sliced onions, cubed potatoes, cubed bell peppers, peppercorns and a can of 154ml evaporated milk. Optional is 2/3 cup of coconut milk if evaporated milk is not available.

It's easy to cook this dish as it includes sauteing and simmering for half an hour. The procedure starts with sauteing garlic, onions and ginger strips on a medium pan with 2 tbsp cooking oil. Add chicken pieces and fish sauce (patis) and saute for 5-6 minutes. Add peppercorns/ground black pepper and pineapple syrup. Simmer and cover for another 5 minutes. Then add bell pepper, potatoes, pineapple tidbits and milk. Simmer without lid for another 5 minutes. Serve hot with plain rice.

Cordon Bleu Rolls

This dish simply came from 3 pieces of Cordon Bleu logs cut into bite-sized rolls. It's super easy to make - all I did was pound three chicken breast fillets with meat hammer, put a slice of cheese and ham over the fillet and roll them together. I secured them with  two pieces of toothpick on both edges before coating them with flour, egg and breadcrumbs and deep-fried them until golden brown. After each log has cooled off, cut each into bite-size rolls about an inch.

I'm back!

Hello everyone!

I'm back again. Things have been busy for me lately so I haven't updated this blog for a long time. Right now I'm going to post pictures of foods I've tasted recently and will look back just in case I crave for those foods that I missed eating.  Enjoy!

~ Capri