Lasang Pinoy, Sundays: Steamed
Saturday, January 31st, 2009
As some of you are aware of, I am currently in panic mode [and still procrastinating, teehee!]…doing some back-breaking packing and unpacking, cleaning and painting, scrubbing and re-decorating…and everything in between. and so…
Sans autre delai or without further ado…I present to you the lovely and talented Weng of Cafe Munchkin, who has been a consistent early bird in this weekly event showing off her skills not only in food photography but also in cooking and baking [and now cake decorating!]. We both share the same passion when it comes to the arts, being another Architecture graduate and a stay-at-home mom, and so an undeniable cyber-friendship has bloomed…my warmest thanks, wengski! mwah! this is free stuff for me! now, would you like some promotional pens yourself?
Steaming is the cooking technique of choice by the health conscious. For one, food cooked by steaming has considerably lower fat content because the use of cooking oil is eliminated. Two, food come out to be more nutritious because less nutritients are killed, for lack of a better term, by this method of cooking.

One of my favorite and most used cooking contraptions is my bamboo steamer. There was a time when my daughter only preferred siomai, siopao and dumplings for her school lunch. Although the frozen dimsum we buy at the Asian store can be nuked in the microwave, I prefer not to take the short cut and steam them instead, which is how they are meant to be cooked in the first place.
These days, I no longer buy frozen siomai and dumplings. I now make them myself. At least, I know for sure what ingredients went into my daughter’s lunch. For this week’s Lasang Pinoy, Sundays, I made Steamed Turkey Dumplings.

I’ll admit that I used store bought dumpling wrappers. I tried making my own siomai wrappers once. Although they tasted fine, I wasn’t too happy with how they looked. But it looks like I’m ready to give it another try after I saw on YouTube, the proper way of making dumpling wrappers from scratch.

Now that I’ve made my own siomai and dumplings from scratch, siopao shouldn’t be too far behind. *cross fingers*
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I’m Munchkin Mommy of Cafe Munchkin, your guest La.Pi.S. food photographer. Thank you and mabuhay!
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Category LaPiS, photography / Tags: /
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