9 Easy Steps to Make Healthy Siomai (Food Business)
June 14, 2009 by BizMind
Filed under Business Opportunities, Food Processing, Food Products
Siomai is a very versatile dish. It can be eaten solo as a snack or served with rice to make a full meal, so as an enterprising entrepreneur, you can sell it anytime of the day. For a start-up capital of P690.00 you can make 150 pieces of 10 grams siomai in one to two hours of working in your kitchen. Aside from being inexpensive, ingredients for siomai are readily available in public markets and supermarket some you’ll even find in your own kitchen now.
Materials needed:
• Bowls
• Ladle
• Measuring spoons and cups
• A kitchen weighing scale
• Serving tray
• Steamer
• Knives
• Gas stove
To make 105 pieces of 10-gram siomai, you need the following ingredients:
• 1 kilogram of ground lean pork, P135/kg
• 100 pieces small-sized molo or siomai wrapper, P25
For the curing mix:
• 1 teaspoon or 3 grams phosphate, P30/200 grams
• 1 tablespoon or 12 grams of iodized salt, P16/kg
• ½ teaspoon or 2 grams of curing salt, P20/500 grams
• ¼ cup chilled water
For the extender:
• ¼ cup or 18 grams TVP (textured vegetable protein) granules, P20/250 grams
• ½ teaspoon or 1.25 grams of carrageenan, P40/100 grams
• ½ cup of water
• ½ tablespoon or 2.5 grams ground black pepper, P25/80 grams
• 2 tablespoon or 4 cloves minced garlic, P5 per 3 bulbs, each with 10 cloves
• ¾ cup or 96 grams of shredded carrots, P60/kilogram
• ¼ cup finely chopped spring onions, P5/bunch
• 2 pcs medium-sized eggs, P3.50/piece
• ½ cup or ½ bar grated cheese, P30/bar
• 2 tablespoon or 10 ml sesame oil, 80/148 ml
• 2 tablespoon or 6 grams shrimp powder P40/100 grams
For seasoning:
• 5 grams BF (binder filler) blend, P30/100 grams
Procedure to Make Healthy Siomai
1. Once you have all the ingredients, prepare the curing mix by combining the phosphate, iodized salt, and curing salt. Blend. Before adding the chilled water, make sure the phosphate is blended well with the other two powders. Stir well until everything is dissolved, then set the mix aside. Thoroughly mix the phosphate with other ingredients to avoid lumps from forming and to prevent bacteria from proliferating.
2. Prepare the extender by mixing the TVP and carrageenan. Make sure they are blended well before adding to the water; this is to ensure that the TVP would not separate from the meat once the siomai is cooked. Mix the extender for three minutes until it is hydrated.
3. To make the seasoning, mix all the dry ingredients in a bowl. Then pour the liquid ingredients except the egg and BF blend. When the dry and liquid ingredients have been mixed, add the eggs and then the BF blend, which together will serve as binders. Set the mix aside.
4. Prepare the meat by adding the curing mix, kneading it by repeated inward folding with your palm. Make sure the curing mix is evenly distributed. Knead the meat until it becomes tacky and can be held together – that is, there should be no loose bits of meat. Then add the extender, also making sure it is evenly distributed while you knead the meat.
5. Transfer the meat to a bowl containing the seasoning. Mix until the meat absorbs the seasoning in the bowl. Then knead the meat. Get the molo or siomai wrapper and the weighing scale.
6. Arrange 10 wrappers in a tray, and weigh 100 grams of siomai mixture. Place 2 teaspoons of meat in each wrapper until nothing are left unfilled. Each wrapper will have 10 grams of siomai. To enclose, gather up the edges of the wrapper and gently pleat it so that it forms a basket shape, with the top of the filling exposed. Press lightly as you pleat each side. Or, if you don’t want to expose the filling, use a bigger wrapper. Do the same to the remaining meat mixture.
7. After wrapping the siomai, get the steamer and pour water until it is one-fourth full. Arrange the siomai uprightly in the steamer and steam for 25 minutes over simmering temperature. While waiting for the siomai, prepare the sauce.
8. Mix the following: 1 cup or 224 ml soy sauce (P5/200 ml), 12 pieces or 60 grams calamansi or Philippine lemon (P15/250 grams), 1 tablespoon or 3.30 grams white sugar (P38/kg). 1 teaspoon or 1.70 grams ground black pepper, and 3 tablespoons or 6 cloves of fried chopped garlic. Set aside.
9. After 25 minutes, take off the siomai from the steamer and arrange it in a tray of plate with the sauce.
How much you can make from this batch of siomai?
To make a profit, add 25% to your total production cost to account for indirect costs. Then tack on a 100 percent markup to obtain a selling price of P3.50 per piece.
Reminders and tips:
• Siomai will be much more attractive to buyers if you sell them in pack or in promo package like, say, 1 3-for-P10 pack.
• You can make siomai in different varieties using the meat of chicken, beef, shrimp, or fish.
• Siomai can be refrigerated for a couple of days but thawing it repeatedly has an adverse effects. It induces the proliferation of bacteria. Try to develop a fast-moving inventory system to prevent this.
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Nice post! I gonna try make my own shomai!
hi, i would like to try making siomai but i don’t know where i could buy phosphate, curing salt,TVP and carrageenan i’m located here in makati, please help me find these ingredients.
thanks and more power!
can anyone tell me where i can buy phosphate, curing salt,TVP and carrageenan???:D
BizMind Reply:
September 8th, 2009 at 4:02 am
Please inquire in the address given in the partial list of suppliers directory. Thanks.
Hi, as same as ALvin , I would like to ask also where can I buy curing salt, Phosphate, TVP and carageenan… thanks ….
BizMind Reply:
September 8th, 2009 at 4:00 am
Maybe this partial directory I got will help. Just contact the address given an inquire.
Here’s the directory:
Chemical Needs
For food additives, dyes, fragrancese, oils, and other chemicals
Alyson’s Chemical Enterprises
1425 Araneta Avenue, San Francisco
Del Monte, Quezon City
Telephone: (02) 712-2266
Anchor Chemicals, Inc.
#8 Kalayaan Ave., Quezon City
Telephone: (02) 921-5766, (02) 921-5750
Telefax: (02) 921-5758
Animus International Corp
138 West Avenue, Quezon City
Telephone/s: (02) 928-6594, 411-9028
Basic Chemical Solutions
Unit 2008 Ortigas Center, One San Miguel, Pasig
Telephone/s: (02) 667-3352
Fax: (02) 667-3351
CCT Chemicals Inc.
Alabang Business Tower, Muntinlupa
Telephone/s: (02) 850-4858, 809-3376
Crosswind International Specialty Products Inc.
2903-A West Tower, Philippine Stock Exchange Center,
Exchange Road, Ortigas Center, Pasig City
Telephone/s: (02) 637-5742 to 44
Fax: (02) 637-5745
Everlight Chemiecolor Enterprise
461 Clavel St., Barangay Santo Cristo,
Binondo, Manila
Telephone/s: (02) 241-0076
Fax: (02) 241-0096
Website: everlightchemiecolor.com
Email: chemielight@yahoo.com
Gody Wax Center
729 Sto. Cristo, Binondo, Manila
Telephone/s: (02) 242-5344
Hi-Q Commercial Inc.
1195-1199 Jose Abad Santos Avenue
Tondo, Manila
Telephone/s: (02) 253-3442, 253-3446
Islas
38 General Menez St., Parang, Marikina City
Telephone/s: (02) 920-7204
Mobile: 0918-9424552
Website: http://www.islasvco.com
Email: inquire@islasvco.com
Neco Philippines Inc.
Broadview Towers, 1416 Mayhaligue
Corner G. Masangkay Sts., Manila
Telephone/s: (02) 254-7912
Email: neofood@tri-sys.com
Newchem Company Inc.
1255 Batangas St., Sta. Cruz, Manila
Telephone/s: (02) 254-9424, 254-9259, 254-9460
Fax: (02) 254-9437
New Flavor House, Inc.
21 Duhat Road, Potrero, Malabon
Telephone/s: (02) 363-8883
Fax: (02) 361-8509
Purechem Corporation
348 Jorge St., San Rafael Village, Navotas, Metro Manila
Telephone/s: (02) 251-5302 to 06
Fax: (02) 253-6192
Spices N’ Flavors
RR7 1 Street, Market! Market!, Fort Bonifacio Global City, Taguig
Telephone/s: (02) 729-6922
Fax: (02) 833-0905
Email: spices_n_flavors@yahoo.com
Syne Food Ingredients Trading
10/F Francesca Tower, EDSA, Quezon City
Telephone/s: (02) 410-2656
Telefax: (02) 416-0100
Baker’s Needs
For supplies, equipment and ingredients, including candy and confectionery
Chocolate Lover Inc.
45 Tuazon Blvd. corner C. Benetis St., Cubao, Quezon City
Telephone/s: (02) 724-4964, 724-5752, 411-7474
Website: http://www.chocolatelover.com.ph/index.htm
Commodity Quest Inc.
Suite 900 Victoria Bldg.,
429 UN Avenue, Ermita, Manila
Telephone/s: (02) 521-2207 to 10
Fax: (02) 521-0239
Email: genoffice@comquest.com.ph
Link Import Export Enterprises, Inc.
2/F FUBC Bldg. 413 Escolta Street
Binondo, Manila
Telephone/s: (02) 241-8555
Fax: (02) 243-1229
Email: linkieei@compass.com.ph
Penco Inc.
474 Elcano St., Binondo, Manila
Telephone/s: (02) 244-9999, 244-8925
Fax: (02) 244-8924
Email: pencofood@yahoo.com
Website: http://www.pencofood.com
RMC Bakery Equipment and Supply
200 2nd Avenue, Grace Park, Caloocan City
Telephone/s: (02) 324-0630
Mobile: 0918-7785773
Sweetcraft Baking and Confectionery Supplies
373 Boni Avenue, Mandaluyong City
Telephone/s: (02) 532-6289
Email: sweetcraft@sweetcraft.net
Website: http://www.sweetcraft.net
Sweetlink Inc.
2/F One Legacy Bldg.,
Don Jesus, Avenue, Alabang Hills, Muntinlupa City
Telephone/s: (02) 842-6356
Fax: (02) 807-8272
Email: wizgic@I-manila.com.ph
Theobroma (Broma Corp.)
#17 Aguirre Avenue, BF Homes
Parañaque City
Fax: (02) 842-6265
Email: sales@theobroma.com.ph
Website: http://www.theobroma.com.ph
Wellman Trading
850 El Cano Street, Binondo, Manila
Telephone/s: (02) 241-9552
Fax: (02) 242-3802
That is something really different it almost sounds like dumplings, I think instead of me using this as a business I am going to try this for dinner one night, thanks for sharing and of suppling the recipe. I am sure that there will be people that will also use this as a mini business, and to bring in some extra cash.
Hi,
Pls tell me where can i buy BF (binder filler) blend?
any chemical store near Pasay Ave.
Godbless
thanks,