Mini Spring Rolls

Ingredients:

¼ kl shelled shrimps

½ cup bamboo shoots

¼ kl ground pork

4 green onions, minced

2 tbsp cornstarch

1 tsp salt

Tsp sugar

1 egg, lightly beaten

Shao mai or molo wrappers

2 sheets nori seaweed, cut into 60 thin strips

Cooking oil for deep-frying

Procedure:

Clean the shrimps in salt water, and chop finely.

Cut the bamboo shoots into ½ inch-length then slice into julienne pieces.

Combine the shrimp, bamboo shoots, ground pork, green onions and half of the beaten egg.

Combine the cornstarch, salt, sugar and pepper.

Put the cornstarch mixture into the shrimp mixture.

Place a teaspoon of the filling in the center of the shao mai or molo wrapper and roll up. Use a mixture of the remaining beaten egg and cornstarch as adhesive.

Wrap nori around the middle of spring rolls. Deep-fry.

Pork Medallions with Broccoli

Ingredients:

1 kl pork tenderloin

¼ cup oyster sauce

¼ cup olive oil

Ground pepper

1 bulb of broccoli

Salt

2 white onions, medium to large size, sliced

2 tbsp cooking oil

Procedure:

Slice pork into ¼-inch thick pieces. Pound slightly to tenderize.

Marinate the meat in oyster sauce, olive oil and pepper.

Cut the broccoli florets off the stem. Peel the upper stem and slice into small pieces. Blanch the florets and stem pieces in hot water. Drain and sprinkle with little salt.

In a pan, sauté the onions slightly then set aside, leaving the cooking oil in the pan.

Quick fry the pork, turning only once. Add the broccoli and onions.

Leche Flan

Ingredients:

2 cups sugar

6 eggs

2 370 grams evaporated milk

Procedure:

Place about one cup of the sugar in a llanera, a cooking container. Spread the bottom then heat on a stove until the sugar caramelizes. Make sure that the sugar coats the whole bottom. Remove from heat then set aside.

Separate the egg yolks from the whites. Use 6 yolks and 3 whites.

Place yolks and whites in a bowl. Mix with contents of evaporated milk.

Add the rest of the sugar. Mix well until the sugar has dissolved.

Place the mixture into the llanera. Cover the top with foil.

Place the llanera into the middle of a pot or frying pan.

Fill the pot or the pan with water that is about halfway of the llanera. Cook for about an hour or until the mixture has set.

Slide a knife at the edge of the container onto a platter to transfer the whole leche flan.