SIOMAI is considered a Philippine street staple since it can be found anywhere in the country.
It is often ground meat or shrimps and combined with extenders like garlic, green peas, carrots and among others in which is then wrapped in wonton wrappers. It is commonly steamed and normally dipped in soy sauce with the juice of calamansi and chili garlic is sometimes added to the sauce.
But what sets the siomai of Luto ni Andeng apart is this is the only siomai in the country that features not just the usual sauce but four unique sauces.
Setting the high bar of siomai eating is Andeng herself, the woman behind Luto ni Andeng who is a graduate of dietitics.
Luto ni Andeng’s siomai comes in the following exceptional sauces: creamy red melt (lasagna inspired), creamy white melt (carbonara sauce), creamy pesto (with a dash of basil) and creamy salted egg.
Luto ni Andeng’s physical shop is in Upper Palalan, Lumbia but you can order anytime via Maxim.
Available options are six pieces one sauce; six pieces two sauces; nine pieces one sauce; and nine pieces three sauces.
Also on hand is whole lechon manok which is also available at their Palalan outlet and through Maxim.
They are available from 9:00 a.m. to 9:00 p.m. Tuesday to Sunday. Just call 09273689885.
Luto ni Andeng is also a reseller of regular siomai with their special sauce in two variants (hot and regular).
Big. Bouncy. Meaty. Creamy. That’s the Luto ni Andeng way.
