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Feb 24, 2011
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Malunggay Siomai Wrapped in Pechay Leaves

By: Lessie Galindo


Malunggay Siomai Wrapped in Pechay Leaves

Put a Pinoy twist to your siomai by wrapping them in petchay leaves.

Prep Time 10 mins  Cooking Time 15 mins

 

250 grams ground pork
2 teaspoon liquid seasoning
1 teaspoon Chinese cooking wine (Shaoxing wine )
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon sesame oil
1/8 cup carrots, grated
1/4 cup  shiitake mushrooms, rehydrated
1 tablespoon bread crumbs
2 bundles malunggay leaves, roughly chopped
pechay leaves, separated the green part from the white stem
1 leeks or green onion, cut into slits
soy sauce
chili paste (optional)

 

Prepare the steamer.

Make the filling: In a bowl, combine all the ingredients except for the pechay leaves and young onion stems until thoroughly mixed.  Set aside.

3  To prepare pechay, separate stems from leaves. Blanch 30 seconds, remove, then shock in cold water.

Form pork filling into balls.  Wrap each ball with pechay leaf and tie securely with green onion slits.

5  Place wrapped siomai in steamer. Steam for about 12 to 15 minutes. Serve with soy sauce and chili paste on the side, if desired.

 

Photography by Jomar Retuya 




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  • Nantoy Ode Jan 22 2012 @ 11:04am Report Abuse
       
    thank you!!! keep me posted for more unique-easy to cook food.. :))
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