Literally, the siomai were wrapped in bacon, threaded in bamboo skewers, deep fried then served with chow mein. It’s not even proper chow mein — more like instant noodles with fresh carrots and bok choy thrown in.
What’s the idea? In answering that question, I’ll also be answering the more obvious question — who the heck is Rj? Rj is Sam’s schoolmate who likes to browse this blog. He also likes to sample whatever home-cooked food Sam brings to the condo. And he has so many ideas — including how I could make money selling what I cook. Okay, I can’t do the selling part. I can’t cook for many — only for a family. But his other ideas — like this bacon-wrapped siomai — I’m happy to experiment with.
So, Rj, thanks for the idea. Too bad that the nearest thing you can get to eating the bacon-wrapped siomai is by licking your monitor. :twisted: Too bad for you, boy, because they were really, really good. I’ve never deep-fried bacon before and I am so amazed at how different the flavor and texture is.
Now, how to make the bacon-wrapped siomai…
For non-Filipino readers, siomai is the local name for siew mai or steamed pork dumplings. Except that these dumplings were fried instead of steamed.
Wait, let me start at the beginning.
First you need siomai. You can make them or you can buy them frozen. Whichever you choose to use, the siomai has to be in a semi-frozen state when you wrap them in bacon and skewered. Otherwise, they will fall apart.
So, how to make these delectable morsels…
You need thinly sliced belly bacon. Take a rasher (that’s a slice) then cut it into halves horizontally so that you have two long pieces that are only about half an inch wide. How long depends on the size of the siomai. Ideally, the length should be twice the circumference of the siomai. Cut enough rashers to match the number of your siomai. Use a piece of bacon to wrap around the semi-frozen siomai. Thread about four pieces of bacon-wrapped siomai in a bamboo skewer. Repeat until you have enough.
Heat about two cups of cooking oil and deep fry the siomai — skewer and all. But do this in batches so that the temperature of the oil doesn’t drop too much. Three to four sticks at a time depending on the size of your pan. Cooking time is about four minutes per batch which is just enough time to cook the siomai through and lightly brown the bacon without burning them.