![]() It can be found in Asian markets or some larger grocery stores. Lower quality sauces include caramel coloring or other additives. It is common in Southeast Asian cuisines. Oyster sauce is a dark brown sauce created by cooking oyster extract with salt and sugar. I made my own wrappers, because I have gotten spoiled on the taste and how much easier they are to handle. The wrappers can be found in the refrigerator or freezer section of many larger grocery stores or specialty markets with East Asian ingredients. I wrapped the garlic in foil and roasted in a 400˚F oven until golden and easily pierced, 30-50 minutes depending on the size of the garlic. I roasted the garlic for the dipping sauce by slicing off the top of a head of garlic to expose the top of the cloves and drizzled them lightly with olive oil. You can also double this recipe to make a lot at once for extra storage, though it seems mine always disappear in the same amount of time regardless of the quantity. I steam them straight from the freezer with a couple of minutes added to the cooking time for a quick snack or light lunch. I froze the extra dumplings on the parchment-lined baking sheet until solid, then transferred them to a freezer bag. To steam the Shumai, I used a parchment-lined bamboo steamer set over a wok filled with just enough water to not touch the bottom of the steamer. ![]() They are paired with a delicious soy sauce-based dipping sauce. These Shumai are filled with a seasoned pork and cabbage mixture, then steamed until cooked through. ![]() Instead of being fully enclosed by the wrapper, the tops are left open in a tulip-like shape. Shumai (Siomai) are dumplings that were introduced to the Philippines from China. The name of the recipe is written in English and usually Tagalog. Every recipe includes a headnote with information, ingredients and substitutions, and tips. The 75 color photographs are provided by Brian Briggs and Michael Lande, generally of the finished dish. Measurements are listed in US Customary and Metric. As a note, there isn’t an index, but the recipes are listed before each chapter. ![]() An online and mail-order shopping guide is also included for those without an Asian food market nearby. The book ends with a buying guide for Filipino ingredients and information on the varieties of rice, noodles, wrappers, coconut, spices, seasonings, and produce. The basics section also helps set the foundation with recipes for homemade stocks, condiments, and dipping sauces.Ĭhapters are divided based on course: The Basics, Appetizers and Small Bites, Soups, Pickles and Salads, Rice and Noodle Dishes, Poultry, Meat, Seafood, Vegetables, and Desserts. Along with the recipes, you will learn about the history of Filipino cuisine and how it has been influenced by Malaysia, China, Spain, Mexico, and the United States to become the amazing, flavorful melting pot it is today. The Filipino-American KitchenĪt the beginning of each chapter, Aranas describes the featured dishes with background information and why she chose them for the book. She is now a food writer and cooking instructor in Chicago. ![]() She started Rambutan, Chicago’s first fine dining Filipino restaurant, in 1998 and ran it until 2002 with her husband. Her parents are from Cebu and moved to the United States in the late 1960s. ![]()
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