COPYRIGHT 2015 l ALING ODAY
Ingredients:
750g mince pork 1 cup finely chopped shrimp/prawns 1 cup finely chopped singkamas or parsnips or carrots 1/3 cup finely chopped spring onions 1 cup corn starch/corn flour 1 egg 2 tsp. salt, adjust according to your taste 1/2 tsp. ground pepper 1 tbsp. sesame oil 2 pack wonton wrapper oil for frying Procedures: 1. In a mixing bowl, combine all filling ingredients together. Mix it well and leave in the fridge for a minimum of 30 min. to infuse the flavours of the ingredients. 2. Wrap the siomai with 2 tsp. siomai mixture. See video for technique in wrapping. 3. Prepare the steamer, grease the steamer pan before placing the siomai. 4. Steam for 10-15 min. depending on the size of the siomai. Best serve with soy sauce & lemon/lime juice with chilli paste. **Note: if you will do this for selling, you can add 1 cup flour as extender then adjust the salt & pepper to taste.
Pork Siomai
Ingredients:
COPYRIGHT 2015 l ALING ODAY
Pork Siomai
750g mince pork 1 cup finely chopped shrimp/prawns 1 cup finely chopped singkamas or parsnips or carrots 1/3 cup finely chopped spring onions 1 cup corn starch/corn flour 1 egg 2 tsp. salt, adjust according to your taste 1/2 tsp. ground pepper 1 tbsp. sesame oil 2 pack wonton wrapper oil for frying Procedures: 1. In a mixing bowl, combine all filling ingredients together. Mix it well and leave in the fridge for a minimum of 30 min. to infuse the flavours of the ingredients. 2. Wrap the siomai with 2 tsp. siomai mixture. See video for technique in wrapping. 3. Prepare the steamer, grease the steamer pan before placing the siomai. 4. Steam for 10-15 min. depending on the size of the siomai. Best serve with soy sauce & lemon/lime juice with chilli paste. **Note: if you will do this for selling, you can add 1 cup flour as extender then adjust the salt & pepper to taste.