ground beef for dummies
i.
am such.
a klutz.
WEEKEND MENU: siomai. lots of them.
two days ago, i bought a kilo of ground pork—or at least i THOUGHT it was; the card read ‘GROUND MEAT’ and it was beside a tray of pork tenderloins. (YES, i know perfectly well what a tenderloin looks like. hehe.. defensive ba?) i was wondering why the meat was reddish and finer than usual. ah well, i thought, maybe it’s a fresh healthy pig!
so this morning i was getting ready to make some siomai, had the frozen chunk thaw a bit and began kneading the chilly meat. the meat began to turn really sticky as expected, but what i wasn’t sure of was the meat’s texture which reminded me of corned beef.
i smelled it closer, it didn’t smell like pork.
i sampled a teeny bit of it… WTH!! it DOESN’T taste like pork!
nevertheless, i continued to wrap the small chunks into siomais, placed them neatly in a steamer and waited for it to cook. 20 minutes has passed, i opened the lid to check if it’s ready. lo, and behold! dark colored siomai.
the horror. it was only then that i concluded that it’s really beef and not healthy fresh pig. -__-o
it’s not so bad, actually, but i think these would go best with red spaghetti sauce. hehehe.
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LOL!!! don’t worry, you’re not a klutz. a klutz drops stuff/trips over stuff/breaks stuff/etc. i know another word that might describe what you were at the time u were buying the meat…but prudence dictates that i prevent myself from typing it here. ^_^
on the good side of things, congrats! you invented…spaghemai. or sioghetti. whichever you like better. :p
spaghemai!! sioghetti!! I wanna know how it tastes, haha! who knows, this could lead to a whole new revolution in siomai history, haha!!
pahingi ng recipe! siomai…yum!i miss chinese food!
uy, baka you’re on to something nga! remember yung chinese movie, king of cookery? baka mamaya may pissing beef balls ka na dyan! ;)
hehe.. langya, nakakahiya to. my mom would probably disown me.
@jannie hehe.. dali lang. basta kilangan malamig yung meat when you “knead” it and mix salt, msg and pepper. kaya malamig para maging “crunchy” yung laman, hindi malambot at hiwa-hiwalay. and para hindi matanggal yung wrapper sa init ng steam. :D
@derik & ger langya, o nga no, gawa narin ako ng cookbook while we’re at it. “Pigay’s Cookbook of Tasty Blunders”.
anong klaseng wrapper yan? maybe i could buy it here in the asian market. atsaka, it has to be ground pork right? hehehe. might try it sometime. thanks for the tip!
love god of cookery!all the flying food! lol!
@jannie hehe! oo tama yan, para lumusog si pafa ken! *heh*. if you intend to make small siomai, gamit ka ng siomai wrap. pag big siomai naman, use the wanton wrap. meron yan sa chinatown, or even the supermarket. usually nasa veggie or frozen section sha. wag kang matulad saken, make sure it’s pork! hehehe. GUD LAK!
pwnzz0rs!!!!!
hmmm.. siomai with spag? interesting! ma-try nga… yan ang nagagawa pag super stress sa work… confusion? stressful!!(iiirrrriiii….)
haha! yak weird combo.