Mindanao State University Iligan Institute of Technology Commercial Cookery HRM-94

CHINESE MEATBALLS
Ingredients: kilo lean pork ground 1 cup water chestnuts, finely chopped cup green onions, finely chopped 1 tbsp soy sauce 1 large egg cup fine dry breadcrumbs Cornstarch Oil for deep frying Salt, msg, pepper for taste Accord Powder To serve sauce: cup pineapple juice cup vinegar cup water 2 tsps. Soy sauce cup sugar 2 tsps. Grated fresh ginger 4 tsps. Cornstarch Salt to taste Procedures: Mix the meat, spices and seasonings Add the egg and soysauce then mix again. Season to taste Make a ball then roll it on a flour. Ready for frying.

In making sauce: Pour all the ingredients except cornstarch, pepper and cup water. Add the remaining ingredients when boiled. Gradual stirring until done/

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Mindanao State University Iligan Institute of Technology Commercial Cookery HRM-94

LUMPIA SHANGHAI Ingredients: ground pork and beef cup singkamas (turnips) cup carrot Green onion bulb Soy sauce Salt Egg Lumpia wrapper Cornstarch Sugar, pepper, msg to taste Accord powder Procedures: Combine meat, spices and seasonings. Add all the dry ingredients then mix again. Season to taste. Wrap the meat using lumpia wrapper. Prepare paste to seal. Ready for frying.

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Mindanao State University Iligan Institute of Technology Commercial Cookery HRM-94

SIOMAI Ingredients: kilo pork cup chopped shrimps Shredded onions Egg as binder Carrots Seasonings like salt, pepper, msg and sugar Combine cup cornstarch and APF Wanton wrapper 1 tablespoon accord powder (optional) Calamansi Soy sauce

Procedures: Mix the meat with shrimp and all the seasonings Add the egg and flour. Mix very well Crumble the meat well with the rest of the ingredients. Prepare the steaming pan brushed with oil Get a piece of wanton wrapper. Put a little mixture of meat and place it at the center. Gather the corners and pinch it together on top. Assemble Siomai on aluminum foil tray and steam for 20 minutes.

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