There’s nothing like living far from home that makes you misses home the most. The air, the people, the sightings, my bed and the food. For me, it is primarily the food. And sometimes it’s great to live far from home, because then you get to enjoy all sorts of home made food. Last weekend was India’s independence day so naturally, Indian Extravaganzah 🙂 I like how they made everything extra spicy for me, and extra bland for H.
My chinese recipes primarily comes the website Rasa Malaysia and her cookbook. They never, ever, disappoint me. Ever. It has practically all recipes that I grew up with. Just like this one.
PORK SIU MAI
(adapted from Easy Chinese Recipes by Bee Yinn Low)
makes about 18
18 wonton wrappers
3-4 dried shiitake mushroom
250 gr pork meat, cut into small strip
100 gr de-shelled and de-veined shrimp, each cut into 3-4 pieces
3/4 tsp sesame oil
1 tsp chicken bouillon powder
1 tsp Chinese rice wine
1 tsp cornstarch
1 tbsp egg white
1/4 heaping tsp salt
1 tsp sugar
- In a pot, boil the dried shiitake mushroom till they are soft. Discard the hard steam, and dice small the other parts.
- In a bowl, combine all ingredients together. Chill in fridge for at least 30 mins.
- Take a wanton wrapper, and place in the middle with 2-3 heaping teaspoon of filling. Next, put your index finger and thumb together (like making a circle) close at the top of the wanton, like you’re about to choke the siu mai. With your other hand, press the filling down and add more if needed.
- Repeat to make the rest of the siu mai.
- Trim the extra wanton skin to even up the edges.
- Arrange the siu mai in a steamer lined with parchment paper and steam for about 8 mins, or till cooked.
I dab a little of garlic chilli sauce (from a bottle) on top of each siu may to garnish. But fish roe is traditionally used. Otherwise, you can substitute with a little green pea or a small cube of carrot.