Mancook
04-03-2008, 09:18 AM
You will need
Quekiam
4 medium dalalgang bukid deboned and flaked
200 g ground pork
1/2 cup each grated singkamas and carrots
stalks green onion, chopped
2 tbsp flour
1 egg
1 tsp cornstarch dissolved in 1 tbsp water
3 pcs taupe, cut into 4
Vinegar Sauce
1/2 cup DEL MONTE Vinegar
2 tbsp DEL MONTE catchup
2 tsp minced ginger
2 tbsp cornstarch dissolved in 2 tbsp water
Here's how
1. Combine all ingredients for quekiam except for dissolved cornstarch. Season with 2 tbsp 1/4 tsp pepper. Mix well.
2. Brush sauce of toupe with cornstarch mixture every 1/4 cup of meat mixture and place in a toupe. Roll in seal seal edges with cornstarch until golden brown. Set aside.
3. Vinegar sauce: combine the first 3 ingredients. Allow for 5 minutes to cooked. Add cornstarch while stirring. Cook until thick.
Quekiam
4 medium dalalgang bukid deboned and flaked
200 g ground pork
1/2 cup each grated singkamas and carrots
stalks green onion, chopped
2 tbsp flour
1 egg
1 tsp cornstarch dissolved in 1 tbsp water
3 pcs taupe, cut into 4
Vinegar Sauce
1/2 cup DEL MONTE Vinegar
2 tbsp DEL MONTE catchup
2 tsp minced ginger
2 tbsp cornstarch dissolved in 2 tbsp water
Here's how
1. Combine all ingredients for quekiam except for dissolved cornstarch. Season with 2 tbsp 1/4 tsp pepper. Mix well.
2. Brush sauce of toupe with cornstarch mixture every 1/4 cup of meat mixture and place in a toupe. Roll in seal seal edges with cornstarch until golden brown. Set aside.
3. Vinegar sauce: combine the first 3 ingredients. Allow for 5 minutes to cooked. Add cornstarch while stirring. Cook until thick.