INGREDIENTS:

Fried rice:
3 tablespoons cooking oil
1 onion, finely chopped
2 tablespoons garlic, minced
1 cup ground pork
1 bell pepper, finely chopped
1/4 cup carrots, finely chopped
Salt and pepper to taste
1 teaspoon chili powder
1 teaspoon curry powder
6 cups cooked rice
½ cup kangkong leaves
1 tablespoon oyster sauce
2 eggs, beaten
2 teaspoon scallions, chopped

Siomai:
½ kilo ground pork
½ cup shrimp, minced
1 cup water chestnuts, minced
5 tablespoons Sesame oil
½ cup onion, minced
½ cup carrots, minced
⅛ cup scallions, minced
½ tablespoon black pepper
1 teaspoon Salt
1 egg
1 pack wonton wrappers

For serving: soy sauce, calamansi, chili

PROCEDURE:

Chao Fan:

1. Heat up oil over medium heat. Saute onion and garlic. Once translucent and fragrant, add ground pork.
2. Once meat is almost cooked, add bell pepper and carrots. Season with salt, pepper, chili powder and curry powder.
3. Mix in cooked rice and kangkong leaves. Add oyster sauce. Mix well.
4. Make a well in the center. Beat the eggs here until most form into curds. Mix everything together.
5. Turn off heat and stir in green onions.

Siomai:

1. Mix everything together (except for the wonton wrappers)
2. Wrap about a tablespoon of the mixture in a wonton wrapper. Secure with water.
3. Steam the siomai for 15-25 minutes.
4. Serve with soy sauce, calamansi and chili.