All About Herbs

Herbs have a variety of uses including culinary, medicinal, or in some cases even spiritual usage. General usage differs between culinary herbs and medicinal herbs. A medicinal herb may be a shrub or other woody plant, whereas a culinary herb is a non-woody plant, typically using the leaves. Herbs can be purchased in dried or fresh forms. Just before using, wash the herbs and blot dry with a paper towel. Dried herbs are available year-round in metal or cardboard boxes, bottles, cellophane packages and unglazed ceramic pots. They have a stronger, more concentrated flavor than fresh herbs, but quickly lose their pungency. Crushed or ground herbs become lackluster more quickly than whole herbs. The more airtight the storage container, the longer the herbs will last. Each time you use the herb, make sure the lid is tightly resealed. Store dried herbs in a cool, dark place for a maximum of 6 months. Herbs are used to flavor all manner of food and drink. Most should be used judiciously because many of them can be quite pungent.

Sio Mai

One of my favorite food is Sio Mai, Here's how I cook my own sio mai.

Ingredients:

Sio Mai:
1/2 k ground pork
1/2 c flour
1 medium sized carrot (diced)
2 tbsp oil
1 egg
pinch of Salt and Pepper
1 buillon cubes crushed (shrimp or pork)
Sio mai wrapper

Chili Sauce:
10 pcs chili chopped ( siling labuyo)
3 tbsp oil
1 tbsp soy sauce
1/2 c garlic (chopped)


Procedure:

Sio Mai
1. Combine all the Ingredients, and mix them thoroughly.
2. wrap sio mai mixture in sio mai wrapper
3. Steam the siomai until done.

Chili Sauce:

Cook garlic in oil until golden brown then ad chili and cook for 1 minute
add soysauce

Serve sio mai with calamansi, soy sauce and chili sauce.

--CookingSisters--