Jumbo Siopao

Bola-Bola Filling: kilo chopped pork 1 green onion Seasonings: t. salt 1 t. wine Steam Chicken: 1 chicken breast or leg (A) : dash M.S.G t. sugar 1 T. wine 2 pcs. Ginger t. salt 1. Soak and rub chicken with (A) : for an hour. 2. Put two chopsticks on plate, place chicken on top and put on steamer and steam over high heat for 15 minutes. Remove and cut chicken into small parts. (A) : some bola-bola filling and divide into 10 parts. 2 pcs. Cantonese sausage and cut each into 5 parts 2 pcs. Salted eggs cut each into 5 parts Dough: (A) 1 T. sugar 1 C. + 2 T. warm water 2 t. yeast 2 mushrooms 1 singkamas (chopped)

1 t. sugar 1 T. water

1 T. sesame oil 1 T. soy sauce

1 T. cornstarch dash pepper, M.S.G.

Let rise for 5 minutes then add 2 C all purpose flour, let it rise for another 30 minutes. (B) 8 T. sugar 1 T. oil 3 C. all purpose flour 1 T. baking powder

1. Put (A): to (B): knead with 3 T. shortening, until smooth, divide the dough into 10 pieces. Flatten each dough into a flat circle, put filling in the center and wrap it up, stick a piece of small paper at the bottom of each siopao. 2. Place steamer over boiling water and steam siopao with strong fire for 15-20 minutes.

Fried Siopao
Dough : (same as jumbo siopao) Filling: 1/3 kilo pork Dash M.S.G. 2 T. soy sauce 1 T. chopped shallots C. chopped cabbage 2 T. chopped green onion 1 T. cornstarch 1 T. sesame oil t. salt dash black pepper 2 T. water C. chopped water chestnut or singkamas

Chop the pork, put in a large bowl add all ingreedients stri in one direction blending well. Divide into 30 small meat balls. Refrigerate. Recipe by: Dy Kim Hong (Mrs. Ong)

Shrimp Dumpling
Filling: kilo shrimp 1 t. pork fat (boiled and diced) (A) : t. salt Dash sugar 1/8 t. M.S.G. 1 t. sesame oil 1/8 t. pepper 1 t. cornstarch bamboo shoot (boiled and diced)

Clean shrimp, rinse and drain, split each one, mix diced pork, diced bamboo shoot with (A): stir thoroughly combined. Place in refrigerator. Skin: 1 C. Ting Mi C. water 1 t. lard

1. Boil the water, then add Ting Mi to stir quickly and evenly to form a soft dough, add lard and knead well. Roll dough into a long roll and cut into pieces. 2. Flatten dough sheats with cleaver which is brushed with dark oil into thin circles/ 3. Place 1 t. filling in center of each circles, fold over to make semi-circle. Put them in steamer, steam it over high heat for 4 minutes and serve

Pork Balls or Bola-Bola Congee

kilo lean pork C. shelled shrimp (A) : t. salt Dash pepper, M.S.G. 2 oz. dice bamboo shoot 2 oz. fat pork 1 t. sugar 1 T. water 1 t. light soy sauce 1 t. cornstarch 1 t. sesame oil

(B) : C. each : green onion, young ginger (shredded), 1/8 t. pepper (C) : 2 C. rice 20 C. water kilo spareribs Boil (C): over low heat or one hour. 1. Wash and dice lean pork and fat pork, shelled shrimp, put all ingredients into bowl, add (A): mix and pound ingredient well. 2. Divide meat mixture into 25=30 pieces. Boil congee (recipe is same on fish congee) add pork balls (or you can steam first about 5 minutes). Carefully stir when pork balls change color, turn of the heat and pur mixture into large bowl. 3. Sprinkle it with (B) : splash a little hot oil or sesame oil. Serve hot. Roast Pork (Asado) kilo pork 1 t. 5-spice powder 5 small shallots t. salt 1 T. Hoi-shin sauce 5 T. sugar 4 pcs. Garlic 1 T. soy sauce t. M.S.G. 1 T. wine

Season the pork with all ingredients overnight. Preheat over for 10 minutes at 400*F then bake, turn to other side after 15 minutes continue baking until cooked