Empress Roll Call!

#foodporn

I am going with my buddy at SM North for an external drive then suddenly felt stomach twitch in front of Dimsum Break near the escalator's landing. Surprisingly, we seemed in a haste entering the store noticing simple interiors that surely makes you feel cozy. A man in the entrance waving the menu is actually the reason, in addition to hunger, why we chose to eat there. The cheap amount of food which corresponds to every variety it offers are somewhat new to us. Maybe because we're not into Chinese food (and maybe, I am honing myself too to be a food blogger).

My friend ordered a beef Sate noodle together with his pot of steamed fried rice and a piece of Buchi while I have my beef spring rolls and yang chow fried rice matching iced tea for both of us. As we placed orders on our respective trays, I added this Empress Roll out of curiosity.

Sorry for the photo quality but it's actually green in color. Para sigurong lukso ng dugo because I just felt it's already a favorite. Sorry first time ko kumain nito. I can't tell what it is made of and I researched, it was either pork pigue or shrimp that I tasted. You can try it and go there. Swear, sulit ang bayad!

With it, I'll share you a post of ingredients and procedures from http://myrecipe-collection.blogspot.com/:

#Menu

Ingredients:

1/2 kl Pork Kasim with out skin(chopped)
1/2 kl Shrimp(deviened and chopped)
1 tbsp Salt
1/2 tbsp Sugar
1 tbsp chicken Powder
1 tbsp Sesame Oil
1 tbsp Onions(chopped)
3 tbsps Cornstarch
1 pc Egg(scrambled)
1 pc big Petchay, blanched

1. Mix all the Ingredients except for the petchay, mix well.
2. Get a spoonful of the mixture, put and roll inside the blanched petchay, folding the sides in the middle before rolling it to full.
3. Boil water in a pan, season with salt, pepper, pour in the cornstartch mixture(cornstarch in water), stir in the scrambled egg, add a couple drops of sesame oil. Simmer.
4. Slowly put in the rolled Empress Roll to the Pan, cook for 10 minutes.