FILLING
300g of Wongbok - scald and minced
2nos of water chestnut - minced
20g of minced szchuan vegetable
1 tsp minced ginger
250g minced pork
SEASONING
1 tbsp light soya sauce
1 tbsp oyster sauce
1 tsp oil, 1 tsp sesame oil
dash of pepper, 1/2 tsp salt
1 tsp chicken seasoning powder
2 tbsp potato starch/cornflour
METHOD
Mix all together and set aside in the refrigerator for 1 hours before using.
posted by Mrs Monica Chow @ Monday, July 04, 2011
I grew up in a humble family with a simple lifestyle and have little expectation. In this little red dot, my roots grow. I got married to a caring husband and we had a pair of twin girls and a boy. As I was brought up in a conservative family, I strongly believe that women should always put her family as first priority. I choose to stay at home to look after my family and to attend their daily need and always be there for them on a 24hour standby mode. Recalling my childhood days, I love accompanying my mother to the wet market and savouring her signature dish. My mother is a good cook but she find cooking a chore and always complain of so much preparation work in order to cook a dish. Therefore in order to preserve these heirloom dishes, I am always on a look-out for short-cut method without compromising its quality. My children have benefited from these findings and cooking to them is a breeze. Our production are not of professional standard but good enough to be finger-licking.
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