I know some people who are very fond of some things in their life and they keep a collection of it. I know some who are into shoes. Some who are into make-ups. Some who are into boyfriends..[LOL].And some of this people I know collects bags.
I’m not much of a bag person. I don’t know why. Maybe I just couldn’t afford it…hah! The only bags I have right now are: this bulky beige bag which I’m really fond of because it can carry my stuff and Ykaie’s stuff at the same time and the two bags under my eyes..heehee.
Today, I have loads of little bags. These are not just ordinary bags but little soft melt-in-your-mouth bags of heaven….waiting to be steamed to perfection.
My weekends were made of yummy pork siomai, giggles, splashes of water and lots of cute smiling faces.
500g ground pork
1 tsp salt
½ tsp pepper
shrimp, chopped into little pieces [optional]
Soy sauce and calamansi [calamondin]
- For the garlic oil: Fry around 2 heads of minced garlic and 2 pcs bird’s eye chili in 3 tbsp oil until garlic is golden brown. You can also add a bit of soy sauce.Set aside for dipping later.
- The onions and the carrots were ground together with the pork, so it’s already mixed together.
- Just add salt, pepper, 2 whole eggs and chopped shrimp. Mix well.
- Scoop a tablespoon of the ground pork mixture into each wonton wrapper, fold and seal.
- Steam for 20-25 minutes.
- Serve with the soy-calamansi dipping sauce, garlic oil and chili oil.
an entry for .