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Pork Siomai

Sunday, December 17, 2006


Curing Mix:
1 tbps refined salt
1/2 tsp curing salt
1 tsp phosphate
* Dissolved in 1/4 chilled water

1/2 cup TVP
1 tbsp isolate
1 1/2 tsp carageenan
*Dissolved in 1/4 cup chilled water

Seasonings :
2 T meat enhancer
1/2 cup carrot
1 T garlic(minced)
2 t black pepper
1/2 cup cheese
2 T sesame oil
1/2 cup spring onion
1 pc egg(raw)
1 pc shrimp Knorr cube
Molo wrapper

1 cup soysauce
1/8 cup calamansi juice
1 t ground black pepper.
2 T sesame oil
1/4 cup sugar
1/4 t MSG
8 pcs minced siling labuyo


1. Chill meat for 15 mins.

2. Disolve TVP to a cup of chilled water. After 5 mins, combine isolate and carageenan. Mix and set aside.

3. Dissolve curing mix with 1/4 chilled water.

4. Combine meat and curing mix until tacky.

5. Add extenders. Add the rest of the ingredients, blend well.

6. Wrap in molo wrapper.

7. Steam for 30 mins. Serve with sauce.

source : Kusina Atbp / iskaai3ds

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posted on 3:36 PM | 1 comments |

 Search the Internet for Pork Siomai


i've seen this recipe many times. i dont know if i just dont see it but seems like there is no meat indicated in the ingredients. i mean the recipe didnt indicate if it is good for how many pounds/kilo of meat. can somebody tell me if this recipe is good for how much of meat. thanks!

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