Siomai

A serving of siomai

Another bought dish (though some people make their own, but it's easier and inexpensive just to buy some) is siomai. Pronounced like show-my (show rhyming with cow), these are actually a type of Chinese dim sum: small, steam-cooked dumplings. They're basically just wonton wrappers filled with a seasoned pork mix, and sometimes some extra "extenders" such as peas and carrots, steamed, and served with toothpicks along with a spicy, oily, dark garlic sauce as well as calimansi (a small, green citrus fruit, the juice of which is used to flavor certain foods the same way we use lemon wedges- which, incidentally, would make an excellent substitute at Western tables.)

We've started getting ngohiong for dinner every payday as a treat, but 1) I'm starting to get tired of them already, so they're not as much of a treat any more, and 2) they make us both poop a lot the next day: probably due to all the oil from deep-frying. :) So this coming payday I requested something different: siomai, which we haven't had in a long time.

Twelve siomai, with sides of rice, are plenty for dinner for two with some left over (often enough to have again the next evening.) They cost just about the same as a paper bag of ngohiong, too.

A variation of siomai, called "Japanese siomai", uses nori (Japanese edible seaweed, used by them as the wrapper for sushi) instead of wonton wrappers. It's OK but it kind of tastes odd because the siomai are warm, where my palate is expecting cold sushi. It needs a bit of wasabi, too.

You can buy siomai in the food courts of shopping malls (in the Philippines) as well as from carts or booths along the streets.