Oh, My Siomai!

The fact remains that “siomai” has gained more ground in the popular consciousness. While it used to be known only among lovers of Chinese food, today any man (or woman or child or adult) on the street knows what “siomai” is. Many would even begin to salivate at the sheer mention or thought of it.

“Siomai” is a dumpling that is obviously not a Filipino original. It’s one of the many delectable Chinese imports into the country. For a long time, it had been overshadowed by other Chinese delicacies, like the “pancit” and “tikoy” in particular.

And then “siomai” shines in its own time. Today, many home-based businesses have come about from “siomai.” In Cebu, certain “siomai” brands are more popular than the others – due mainly to differences in taste and quality.

There has even emerged a “siomai” variety called “Chinese Siomai.” It’s rather funny, because by its very name “siomai” is a Chinese dish, and thus any “siomai” is Chinese “siomai.” But, yes, many new “siomai” varieties no longer resemble the Chinese original.

Creativity has made way for various tweaks to this Chinese dish. Different “siomai” lovers would experiment to come up with “siomai” that exactly fits their fancy. Some try to ‘improve’ the “siomai” with new ingredients; others try to make do with whatever scarce ingredients are available.

People choose to make their own “siomai” to have more control on the taste and quality. But even those who opt to make their own “siomai” at home probably need a guide on how to go about it. The following recipe shared by Len Santos, at www.yummy.ph, is good to try. This one’s got oyster sauce to boost flavor!

The word “siomai” has recently taken more roots in the Cebuano vocabulary. Or, as my six-yearold nephew would argue, “Not in the Cebuano vocabulary, Tita. In the Cebuano culinary!” Whatever…