Vietnamese lemongrass pork

When I'm saw this recipe, just like to try Vietnam food. And I have all the ingredients in my fridge. Just try it and the result so good and tasty, like the aromatics of the lemongrass. The kids like it as well.

Adapted from : Flavorful World

2 tablespoon shrimp paste

1 lb ground pork

½ tsp hot madras curry powder

2-3 sprigs of purple basil (regular green basil is fine if purple basil is unavailable)- I'm replace with spinach

3-4 stalks of fresh lemongrass (each about 12 inches long)

Method: 

1. (If using pre-packaged lemongrass sections, the following has likely been done already, in which case, skip this step). Otherwise, peel the outermost layer from each stalk of lemongrass. Wash them and cut the long stalks into approx. 6-inch section.  Using a sharp knife, lightly score each stalk several times toward its middle.  Lay these aside.
2. On a cutting board or in a food processor, finely mince purple basil.  Add minced basil to a large mixing bowl.
3. Add ground pork, curry, and shrimp paste to bowl with basil.
4. Using your hands or a large spoon, mix bowl contents until uniformly blended.
5. Portion the blended mixture so that you’ve one good-sized meatball for each lemongrass section.
6. Mold each meatball around the middle of each lemongrass section, leaving exposed each section ends.  See that the meat completely covers the score marks.
7. Brush exposed ends with sesame oil, then grill or bake for 20-25 minutes or until meat is cooked through.

Siew Mai

This homemade Siew Mai is my monsters favourite with chopped carrot on top, healthy and taste good. 
We can add in any ingredients and we can adjust the taste not too salty. 

Adapted from : The Little Teochew
(Make 30 pieces)

 200 gm minced pork (which you can sub with chicken)
 300 gm prawns (shelled, smashed into a gluey paste, using the back of a cleaver)
 Some spring onions
 Some garlic
 Diced chinese mushrooms (soaked and softened)
 2 tablespoon soy sauce
 Splash of Huatiao wine (I'm used rice wine)
 Splash of sesame oil
 Dash of pepper
1 beaten egg 
(used about 1/3 of it to add moisture, balance used for egg wash on top) 
Dumpling wrappers (the thin, round ones)
Tobiko for garnishing (I'm used chopped carrot)

Method: 

1. Put all ingredients in a big bowl, except chopped carrot and start mixing them with a pair of chopsticks. Blend and stir the mixture in one direction until the meat becomes gluey. Scoop 1 tablespoon, measure out meatballs of uniform size and place in centre of dumpling wrappers. 
2. Wrap and press firmly around each Siew Mai.
3. Seal the top with some egg wash and chopped carrot.
4. Place the Siew Mai onto a bamboo steamer (or a plate that has been lined with parchment paper). Spray water to moisten the skin.
5. Steam on high for about 8 minutes. Do not overcook, or the meat will be tough. Serve while hot with your favourite sauce.

Notes: 

When coming to wrapping time, take one piece of the skin wrapper put it on the middle of the hand and press the filling. Just refer to the picture below. I saw this method of wrapping when visit the dim sum restaurant. 

Can keep it frozen after wrapping  if you like to enjoy it later. 

Just take it out from freezers, no need to defrost.
Steam around 10 to 12 minutes.