Siomai

1. Meat materials:

1000 g - Pork (700g lean, 300g back fat), ground finely
100 g - Shrimp meat, cooked and chopped finely (or 2 tsp shrimp powder)

2. Curing mix:

1 T - Salt, refined
1/2 t - Curing salt
1 t - Phosphate
1/4 cup - Chilled water*

* To dissolve in 3 ingredients

3. Extender:

1/4 cup - TVP
1/2 t - Carageenan

In 1/2 cup water, add 1/4 cup textured vegetable protein (TVP). Hydrate fr 3 minutes. Add 1/2 tsp. carageenan.

4. Seasonings:

1/2 T - Black pepper, ground
2 T - Garlic, chopped finely
3/4 cup - Carrots, shredded and pressed
1/4 cup - Young green onion, chopped finely
1 pc Egg, medium size
1/2 cup - Cheese, grated
1/2 t - MSG
2 T - Sesame oil

5. Packaging material:

Molo wrapper (1 1/2″ x 1 1/2″) 2 packs

6. Sauce:

1 cup - Soy sauce
12 pcs Calamansi
1 T - Sugar
1 t - Ground black pepper
1/4 t - MSG
2 T - Garlic, fried
2 T - Sesame oil
2 T - Sesame seeds (fried)

6. Procedure:
Mix meat with first three ingredients: salt, curing salt and phosphate in chilled water.
Mix continuously until tacky.
The, combine all ingredients thoroughly and wrap into molo wrapper.
Steam for 30-35 minutes at simmering temperature.
Serve with prepared sauce.

Yield: 100-200 pcs/kg 1 pc = 2 tsp meat mixture per kg.

You can buy all the ingredients above at:
Ultima Entrepinoy Forum CenterNutrition Foundation of the Philippines Bldg.#107 E. Rodriguez Sr. Ave., Quezon City