* 1000 g - Pork (700g lean, 300g back fat), ground finely
* 100 g - Shrimp meat, cooked and chopped finely (or 10 g shrimp powder)
2. Curing mix:
* 1 T - Salt, refined
* 1 t - Phosphate
* 1/4 cup - Chilled water
3. Extender:
* 1/4 cup - TVP
* 1/2 t - Carageenan
* 1 T - Isolate
* 1/2 cup - Chilled water
4. Seasonings:
* 6 T - Sugar, refined
* 2 T - Garlic, chopped finely
* 1/2 cup - Singkamas, shredded and pressed
* 1/2 cup - Onion, chopped
* 1 t - Ground black pepper
* 1 t - Goyong powder
* 1 pc Egg, medium size
* 1/2 t - MSG
5. Sauce: ( this mixture is being cooked)
* 1 cup - Water
* 6 T - Brown sugar
* 2 T - Modified starch (dissolve in 2 T water)
* 1/2 t - MSG
* 1/2 t - Siling labuyo
* 1 small pc laurel leaf
* 1/2 t - Ground black pepper
6. Procedure:
1. Chill meat. Grind meat and chopped shelled shrimps meat.
2. Combine all ingredients well and mix into meat and shrimp until well blended.
3. Pack in taupee wrapper (3 T per roll).
4. Fry in hot cooking oil (deep fat fry).
5. Serve with prepared sauce.
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