Category : International Cuisine
Author : Cheche
Hits : 4576
Date : 15/03/2005
500 g. of cooked egg noodles8-10 c. of meat broth1 carrot, peeled and julienned6-8 leaves of pechay baguio, cut into 1 stripssalt and pepper to taste1/4 c. of finely chopped sibuyas na mura (onion leaves)To make the siomai:250 g. of ground lean beef3 black chinese mushrooms, stems removed and caps finely chopped1/2 carrot, peeled and grated1 onion, finely chopped1/2 tbsp. finely minced garlic1/8 c. of finely chopped leeks or sibuyas na mura (green onions)1/4 tsp. of pepper1/2 tsp. of salt1/2 tbsp. of light soy sauce1/2 tsp. of sesame seed oil1 egg, lightly beaten15 to 20 pcs. of wonton wrapper (depending on the size)1/2 tsp. of cooking oil
1. Mix together the ingredients for the siomai, except the egg, wonton wrapper and cooking oil. Reserve a teaspoon of the beaten egg and pour in the rest into the meat mixture. Mix well.2. Add 1 tbsp. of water to the remaining beaten egg and stir to form egg wash.3. Separate the wonton wrappers. Fill each wrapper with 1 tbsp. of the meat mixture. Wet the edges with egg wash and push the edges upward, pressing them together.4. Brush a heatproof plate with the 1/2 tsp. of cooking oil. Arrange the siomai on the plate and steam over simmering water for 25-30 minutes.5. While steaming the siomai, prepare the noodles and the vegetables. If using dried noodles, cook according to package directions, drain and keep warm. If using fresh, blanch in briskly boiling water for about 3 minutes to remove the excess salt and oil. Drain and keep warm.6. Heat the meat broth. When nearing boiling point, add the carrot stips. Bring to a boil. Add the pechay baguio. Turn off the heat.To serve:Place the noodles in individual soup bowls. Top with 4-5 pieces of siomai. Ladle the hot broth and vegetables over them. Sprinkle with finely chopped sibuyas na mura (onion leaves).
To crack coconuts, pierce one or two of the eyes and drain the milk.
Place in the freezer for an hour, or in a 350°F. oven for 20-30 minutes. (...)
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