Siomai Recipe for Food Cart Business

1. Meat materials:
* 1000 g - Pork (700g lean, 300g back fat), ground finely
* 100 g - Shrimp meat, cooked and chopped finely (or 2 tsp shrimp powder)

2. Curing mix:
* 1 T - Salt, refined
* 1/2 t - Curing salt
* 1 t - Phosphate
* 1/4 cup - Chilled water*
* * To dissolve in 3 ingredients

3. Extender:
* 1/4 cup - TVP
* 1/2 t - Carageenan
* In 1/2 cup water, add 1/4 cup textured vegetable protein (TVP). Hydrate fr 3 minutes. Add 1/2 tsp. carageenan.

4. Seasonings:
* 1/2 T - Black pepper, ground
* 2 T - Garlic, chopped finely
* 3/4 cup - Carrots, shredded and pressed
* 1/4 cup - Young green onion, chopped finely
* 1 pc Egg, medium size
* 1/2 cup - Cheese, grated
* 1/2 t - MSG
* 2 T - Sesame oil

5. Packaging material: Molo wrapper (1 1/2? x 1 1/2?) 2 packs

6. Sauce:
* 1 cup - Soy sauce
* 12 pcs Calamansi
* 1 T - Sugar
* 1 t - Ground black pepper
* 1/4 t - MSG
* 2 T - Garlic, fried
* 2 T - Sesame oil
* 2 T - Sesame seeds (fried)

6. Procedure:
1. Mix meat with first three ingredients: salt, curing salt and phosphate in chilled water.
2. Mix continuously until tacky.
3. The, combine all ingredients thoroughly and wrap into molo wrapper.
4. Steam for 30-35 minutes at simmering temperature.
5. Serve with prepared sauce.

Yield: 100-200 pcs/kg 1 pc = 2 tsp meat mixture per kg.