EntrePinoys Atbp.

Ingredients and approximate prices:

• 1 kg Fish meat, flaked, P160/kg (you can use milkfish, bidbid, tilapia or labahita)
• 1 pc Egg, medium size, P5
• 2 packs Molo wrapper (1.5″x1.5″), P33 per 60-pcs pack

Curing Mixture:

• 3/4 tablespoon Salt, refined
• 1 teaspoon Phosphate
• 1/4 cup Chilled water

Extender Mixture:

• 1/4 cup TVP Powder
• 1/2 cup Carageenan
• 1/2 cup Chilled water

Seasonings:

• 1/2 tablespoon White pepper, ground
• 2 tablespoons Garlic, chopped finely
• 3/4 cup Carrots, shredded
• 1/4 cup Young green onions, chopped finely
• 1/2 cup Cheese, grated
• 1 teaspoon Paprika
• 2 tablespoons Sesame oil
• 1 teaspoon BF Blend

You can buy the ingredients for the extenders and the curing mix at Ultima Entrepinoy Forum Center (see contacts below). You may choose not to use extenders and still have a good profit. However, the product may shrink while being cooked if you don’t use extenders.

Procedure:

1. In a bowl, dissolve all the ingredients for the curing mix using the chilled water. Set aside.
2. In a cup, dissolve all the ingredients for the extenders.
3. In another bowl, combine all the seasonings. Make sure to mix all the ingredients well.
4. Add the fish meat to the curing mixture and repeatedly fold it inwardly until tacky. Then, mix in the extenders. Transfer the meat mixture into the bowl with seasonings. This will make sure nothing is wasted. Mix everything well.
5. Add the egg and combine it well into the siomai meat. Set aside.
6. Lay out the wrappers in a clean tray and put two teaspoonfuls or about 10g of siomai meat on each wrapper.
7. To fold the wrapper, gather up its edges and gently pleat it using your thumb and point finger.
8. . Make sure to stick the wrapper to the meat while pleating it. Then press the top with your other thumb.
9. Garnish the siomai with shredded carrots on top. You may now steam these siomai for 30 minutes or pack them before storing in the freezer.

This recipe would yield 1.46 kg or 146 pcs of siomai. It can be kept frozen for a month but if not refrigerated, it can only last for three days. Actually, the meat can last longer than that but the wrapper spoils easily.

The production cost of this recipe is around P266 including the wrappers (P160 for the fish, P40 for the seasonings and other ingredients, and P66 for the wrappers). Esperanza Garcia, a trainer at Ultima Entrepinoy, advises that a 12 percent margin must be added to the production cost to cover the utilities. Then, add 50 to 100 percent profit margin to get the price of the product. Garcia, who also supplies siomai to various institutions, sells her product at P6 per piece, butchanges the price when she supplies school canteens.

Tips:

• Crack the egg in a separate bowl to make sure it’s fresh before you add it to the mixture.
• Dried carrots may be used instead of fresh ones, as the price of dried carrots is more stable than the fresh ones. Soak it in water before mixing in with the other ingredients.
• Paprika helps enhance the color.

How to make chili-garlic sauce

Where to train and buy ingredients:

Ultima Entrepinoy Forum Center
Nutrition Foundation of the Philippines Bldg., 107 E. Rodriguez Sr. Ave., Quezon City
Telephone: (02) 411-1349; (02) 742-7866
Website: www.spicesandfoodmix.com

source: Mishell Malabaguio, www.entrepreneur.com.ph, photo from lefanglekwatsa.blogspot.com

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2. Quekiam (Kikiam) Recipe for Foodcart Business
3. Chili Garlic Sauce Recipe for Siomai Foodcart Business
4. How to Make Fish Kikiam and Tilapia Embutido