Sliced pork
RosDee® Pork Flavor
Water (for vegetable blanching)
Chinese cabbage with base, cut
Soaked mung bean noodle
Baby corn, cut in halves
Golden needle mushroom
Celery, cut
Carrot, cut in stick
Suki sauce for serving (as preferred)
1. Marinate pork with RosDee® Pork Flavor and mix it well.
2. Blanch Chinese baggage in boiling water for 20 seconds and soak it in cold water.
3. Place blanched Chinese cabbage on chopping board. Then place marinated pork, mung bean noodle, baby corn, golden needle mushroom, celery and carrot. Firmly roll it and arrange on a plate.
4. Steam over boiling water for 10-12 minutes or until they are well cooked. Put on a plate and serve with suki sauce.
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