what are the most popular dishes at chinese restaurant Popular Filipino Chinese Dishes: How to Cook Siomai Pancit Lumpia

The Philippines has been a Spanish colony for centuries, but Chinese businessmen are among the first to set foot in the country.
Filipinos find that most of the interesting and delicious Chinese food is healthy and satisfying, so they learn to cook them with ingredients from home.
The most popular Chinese
Philippine food is Pancit Guisado-
Fried rice noodles (tea) or egg noodles (Guangzhou ).
Meat composition of chicken, pork, shrimp and squid may vary.
Every Filipino family must know how to cook pancit.
Pancit bihon is considered one of the most popular daily staples.
When made as an instant noodle product, Pancit canton is very easy to prepare.
Simply boil the dried noodles in the water and mix the powder seasoning contained in the package with the cooked noodles.
The second of the top 3 is Siomai--
Is considered the current "darling of the public consumer" because the siomai has just become the best --
Street food such as fish balls
It is a mixture of meat and vegetables, rolled up in Molo packaging and steamed until cooked.
The original ingredients were shrimp, but pork was the first choice for easy and quick preparation.
It is best to match the dipping sauce made of chili sauce, soy sauce and squid.
Third place
Lumpia Shanghai at most-
There is also a mixture of meat and vegetables, rolled up with rice crust and fried to crispy gold.
Choice of dipping sauce: sweet sauce and sweet sauce seasoning.
A little soy sauce (optional--3 packs medium-
In a bowl, melt the crushed Botou lion cube while tapping the egg gently.
Mix the pepper, salt and soy sauce together.
Ground the pork and mix it fully.
Add vegetables to the meat mixture: radish, carrot, red onion and scallions.
Flour is sprinkled in small quantities when mixed to distribute stickiness.
Put it in the fridge for 30 minutes.
Shape 1 teaspoon of siomai into a ball in the center of the Molo sheet and wrap the mixture by sticking the edges to the top.
Place the packed siomai on the oil surface of the steamer.
Steam for 30 to 45 minutes.
Hot dip sauce.
When exposed to air, the Siomai wrapping paper becomes brittle.
Do not open the package when not ready for use.
Put 1 cup of chopped red pepper and 1/2 cup of vegetable oil into the pan. Stir-
Add 1 tablespoon of sugar and cook for 30 minutes under low heat. 5-1 500-5-
Add a small amount of vegetable oil in the pan, stir-
Stir-fry pork.
The fire is golden.
In low heat, stir fry©Garlic until golden.
Stir in the onion until transparent.
Add seasoning according to taste.
Cover and fire for 2 minutes.
To avoid burning, stir once in a while.
Mix 4 cups of water.
Cover and cook at medium temperature for 5 minuteshigh heat.
Add rice noodles.
Stir over until the noodles become soft and delicious
A mixture of soy sauce.
Fold the cabbage strips and stir them to half. Cooked well. blended.
Remove from heat. Serve hot.
Decorate with boiled eggs and shrimp slices.
Chicken, chicken liver and pig liver may be included.
Vegetables that can be added include carrots, peas, bergamot, green beans and celery.
Add boullion cubes and wild mushrooms (taingang-daga). Over medium-
High temperature, measure 2 scoops of vegetable oil in a large pan. Stir-fry garlic.
Add onions when garlic starts to smell good.
Stir at high temperature
Fried pork strips, chicken strips, chicken liver, pig liver, shrimp, fish balls, kikiam.
Continue to stir vigorously to avoid burning. Stir-
There are mushrooms, scallions and celery.
Pour two glasses of water and cover it until it boils.
Place 3 tablespoons of corn starch in 2 cups of water and pour into the pan.
Add egg noodles and five horns.
Mix all the ingredients with a few blending spoons. Serve hot. 1 500-
Wild mushrooms in white and black.
They are sometimes called "taingang"
Daga \ '(mouse ears) because of their shape.
White mushrooms are usually sold fresh in supermarkets.
Black mushrooms are dried and packed and need to be soaked before use.
In a large bowl, mix all the ingredients fully.
Cover the bowl and put it in the fridge to give all the ingredients time to mix their flavors together.
Lumpia wrapping paper becomes brittle and manageable when it dries, so it is covered with a slightly damp cloth to keep the separate paper soft.
Mix corn starch with a small amount of water in a shallow pan.
Use this as a paste to seal the end of the rolled lumpia package.
Place the 1 tablespoon mixture on the near side of the wrapping paper and expand in a long shape.
Roll the package firmly into thin pipes.
Heat 2 cups of oil in a deep frying pan.
When smoke appears on the surface, drop the lumpia roll one by one.
Remove from the oil when Golden.
Drain oil, oblique cut lumpia.
A crispy lumpia sauce or sauce in Shanghai.
Sim1/2 cups of water, 2 tablespoons of vinegar, 2 tablespoons of sugar, 1 piece of red pepper, 1 piece of onion, a little salt and a little red coloring.
Add 1 tablespoon of corn starch and mix with water to thicken the sauce.
Do not stir when the mixture is not at the boiling point to avoid a strong vinegar flavor.
Mix 1/2 cups of vinegar, 2 tablespoons of sugar, 3 slices of red pepper, 1 slice of red onion and a little salt.
Put it in a bottle with air
Cover tight and shake vigorously.
Leave for the night before use and enjoy the full flavor.
The Chinese have also introduced some desserts, one of the most popular of which is Buchi-buchi.
Shaped like a ball, covered with roasted sesame seeds, buchi-
Buchi is made of rice paste and bean paste in the middle. The petal-
A burst of sound in the shape of a shrimp or fish may be equivalent to fries or chips, if included in other Filipinos --
Chinese food like pancit, lumpia Shanghai and siomai.
Siopao is one of the tapas or a hearty meal that Filipinos like to eat, depending on the size.
Smooth and fluffy bread
It's like hiding a delicious mixture in the center.
The most popular flavors are asado and bola-bola.
Asado is a piece of meat cooked slowly with tomato or soy sauce. Bola-
Bola is a meatball that works with salted egg slices.
Chinese dumplings, whether steamed or fried, have the same composition, but they taste different when fried or steamed.
The selection of meat varies: chicken, shrimp, fish and shark fin. Heat the oil in the pan. Sauté garlic. Add onions. Stir-
Ingredients for shrimp and meat.
Add soy sauce, pepper and salt.
Pour 1/2 glass of water.
Cover the offer.
Add a mixture of corn starch and water to thicken the sauce.
Add vegetables one by one according to the length of cooking time: bergamot, carrot, mung bean and snow bean.
Mix in cabbage, White Mountain walnuts, cauliflower, celery and green pepper.
Stir occasionally
Do not cover so that the vegetables will maintain a shiny and crisp texture. Don't overcook.
When half, remove from the heatcooked.
Large platter transfer ribs, 12 pieces of hard row-
Top of boiled quail eggs.