In the middle of a busy work week and worrying about everything, I suddenly craved for these
Siomai!!! This is the traditional Chinese dumplings.
I came from a country whose dishes have become a fusion of Spanish, Japanese, Americans and the Chinese. We were onced colonized by Spanish, Japanese and Americans and part of our pre-colonization history relates that our ancestors used to trade with our neighbors from China. Some of the Chinese men ended up living in the Philippines since they found their livelihood here. As more Chinese inhabited the Philippines, the Filipinos were influenced and soon embraced some of the Chinese culture, which includes food.
It used to be that only Chinese restaurants serve Siomai. But today, the innovative entrepreneurs have extended Siomai as a street food. Siomai can be easily purchased inside shopping malls, train stations, to canteens inside schools.
Siomai in the Philippines is usually made of ground pork. Over time, the ingredients of Siomai have been diversified. Instead of the usual ground pork, sellers have used shrimp, ground beef and other types of meat. Siomai here is served in soy sauce with calamansi (unripe/green Calamondin) and chili sauce.
Some of you might not like this dish after discovering its ingredients. Sisig is a native Filipino food which orginated in Pampanga, a large province in the northern part of the Philippines. Sisig is made from some portions of the pig's head and liver, seasoned with chili peppers, calamansi and sometimes with egg. It is usually served in a sizzling plate topped with fresh egg.
Puto Bumbong and Bibingka!
Puto Bumbong is made from a particular type of glutinuous rice called Pirurutung, which is distinctively purple in color. The Pirurutung is placed inside small bamboo sticks and are heated using a steamed jacketed kettle. The bamboo sticks are responsible for molding the glutinuous rice in such shape. Puto Bumbong are served and wrapped in banana leaves, which makes everything so Filipino.
The Bibingka is the typical Filipino rice cake. It is made from rice flour, coconut milk, and eggs. Bibingka is also traditionally cooked. The Bibingka mixture is placed to a clay bowl with lining of banana leaves. The clay bowl is also covered with banana leaves and is baked under preheated coals.
Aside from maintaining the traditional baking process, Puto Bumbong and Bibingka are special because they are usually sold during the BER months or when the month of December is approaching. When Puto Bumbong and Bibingka are sold near the churches or even within residential streets, this means that it will be Christmas soon. The food adds flavor to the festive and exciting season. Soon, there will be Puto Bumbong and Bibingka near our home and I'm excited to have one ;-)
This looks like a looong post already ;-) It's 3:01 pm and I still have tons of work to do.
Have a great midweek to everyone and soon... it will be happy and merry :D