Cebu Siomai sa Tisa

Cebu Siomai is a dimsum of Chinese origin which is loved by many Filipinos. One can order different kinds of Cebu Siomai but the base is always pork. The ground meat should have some fat otherwise the cooked Cebu Siomai will be too tough. Prawns or shrimps can be substituted for part of the pork if desired.

Customers from all walks of life crowd over a stall for a few hanging rice, a bottle of soft drink, a saucer of chili sauce and a dish that most Cebuanos find satisfying, the “d original Cebu Siomai sa Tisa.”

Drawing branches in Talamban, P. del Rosario, Fuente Osmena and even in the cities of Mandaue and Talisay, started with Quillosa of Barangay Tisa, Cebu City.

Cebu Siomai sa Tisa Ingredients

1 kg ground pork (suggested proportion of fat to lean meat is 1:3) or 1 kg Prawn (shrimp) peeled
1/3 cup chopped water chestnuts or turnips (singkamas)
1/3 cup chopped carrots
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg 5 tablespoons sesame oil
1 teaspoon freshly ground pepper