WONTON

WONTON PORK and CABBAGE

Meat materials; Weight (gms)
pork not too lean,grounded 800-g
dried shrimps 20-g
cabbage (repolyo) 300-g
wonton wrapper 40-50 pieces 1-catty

SEASONINGS-A (for pork)
refined salt 1-1/2-t
chicken powder or msg 1/2 -t
white pepper 1/2 -t
cooking oil 2-t
cornstarch 1-t
sesame oil 1-t
minced ginger 3-g or 1/2-t
spring onion,chopped 2-stalks

SEASONINGS-B (for cabbage)
salt 1-t
chicken powder/msg. 1/2-t
oil 1-1/2-t
white pepper 1/2-t
cornstarch 1-t

PROCEDURE;
1. marinade grounded pork with seasoning A.
2. wash and clean cabbage, shred and chop into small pieces,put into a
bowl sprinkle salt and squeeze excessive water,then marinate it with
seasoning B.
3. mix meat and cabbage well.
4. take a wonton shell, scoop using a spoon.stuff in the center of
wonton shell,bind the sides with water,fold it up on style you want.

To Cook;
Boil water and put 1 tsp.refined salt. when boiling add wonton until
they float and scoop them out 1/2 minute later. drain and put it into a
bowl.boil a broth (chicken broth) to boil add noodles or vegetables if you
want. pour it into the wonton,sprinkle with spring onions or preserved
vegestables.

QUEKIAM

Meat material; Weight {gms}
pork lean, ground coarsely 1000 gms.
shrimp meat,cooked and chopped finely 100 gms or
shirmp powder

INGREDINTS;
salt,refined 1-t
sugar, refined 6-t
garlic, chopped finely 2-t
singkamas, shredded and pressed 1/2 cup
onion, chopped 1pc. 1/2 cup
ground black pepper 1-t
goyong powder 1/2-t
eggs, medium size 1-2 pcs.
msg 1/2-t

SAUCE;
water 1-cup
brown sugar 6-t
cornstach 2-t* dissolve in 2-t water
msg 1/2-t
sili labuyo 1 pc.
salt 1-t
laurel 1-small pc.
ground black pepper 1/2-t

PROCEDURE;
1. chill meat before grinding and chopped shelled shrimps meat.
2. combine all the ingredients and mix well into meat shrimp until
well blended.
3. pack in "taupee wrapper" or beancurd sheet {3t per roll}.

COOKING;
* fry in hot cooking oil {deep fat fry}.serve with sauce.

YIELD; 15 pcs {3t per roll}

PORK NUGGETS

Meat material; Weight
pork lean, ground finely 700 gms
porkbackfat,ground finely 300 gms

INGREDIENTS; Household measure
CURING MIX: in 1/4 cup water,dissolve the ff.
salt,refined 1-t
phosphate 1-t

EXTENDERS; in 1/4 cup water add the ff;
TVP 1/4*hydrate for 3 minutes
Add; Isolate 1-t
caragenan 1/2-t

SEASONINGS:
sugar, refined 1-t
nutmeg 1-t
white pepper 1-t
garlic fresh 1-t or garlic powder 1-t
sesame oil 2-t
meat enhancer 1-t
msg 1/2t
bread crumbs 1 pack 375 gms.
PROCEDURE;
1.chill meat before grinding. prepare curing mix and add to meat,mix untill tacky
2. prepare extenders and add little by untill well blended. finally add
the seasonings.mix well.
3. form into shapes (as you desired).roll in breading.
to cook;
Deep fat fry untill golden brown for 30 seconds. serve hot or freeze
if not yet needed.
YIELD; 50 pcs of 1x1 1/2
.

FISH BALL PROCESSING

MEAT MATERIAL;
Fillet fish 1000 gms.

INGREDIENTS;
refined salt 1-t
cornstarch 3-t
baking powder 1-t

PROCEDURE;
1.grind the fillet or chop finely. place in the bowl and mix.
2.add refined salt mix and add baking powder mix and finally add
conrnstarch.mix together to form fishball mixture.
*to make fillet sticky,put pieces of ice into the bowl together with the fillet.
mix untill fillet becomes sticky in consistency.
3.scoop one tablespoonfull of fishball mixture and form into balls. set aside.
4.boil water in a pan when water started to boil, place the fishball into
the boiling water.

*the fishball are cooked once it floats to the surface. place cooked fishballs
into a strainer.
*wrap / packed cooked fishballs in polybags. refrigerate when it cools.
*to cook, fry in hot oil or biol in a sauce.

You can make 100 pieces of fishballs from 1 kilo meat.