I used to order Seafood in White Sauce (served with rice) when I was a teenage. For a long time, I thought it was something difficult to make, but it wasn’t.  I remember I learned how to make it once in a cookery class by blending the butter, the flour and milk together. It was not as hard as I thought. I know I’m trying hard to lose weight and butter is probably not my friend. But I really want to try something else than just stir frying some veggie and shrimps together. I made the white sauce by blending a very very little amount of butter, flour and milk, and add the rest of the ingredients. It was yummy and appealing.  It’s something for a chance.  Besides, it is seafood in a white sauce is very popular Hong Kong dish that I grew up with. I do miss it.  If I had time, I could put the rice in an baking container, pull the shrimp and veggie (with the white sauce) over the rice.  Then sprinkle a bit of cheese on top, and then bake it for a few minutes till the cheese melts. That would be a Baked White Sauce Seafood Rice, super yummy.

Boil carrots first
Add broccoli to the water.
Cook shrimp next
Cook mushroom and add butter and flour
Mix the white sauce well
Add shrimp and veggie back to the pan.
White Sauce Seafood (with Rice)

Ingredients (Serves 2):

  • Shrimp, 1 pound (cleaned and shelled. Or you can use a pound of mixed shrimp and other seafood).
  • Mushroom, 1 pack (pre-cut)
  • Broccoli crown, 1 (about the size of a hand)
  • Carrots, 3
  • Garlic, 2 cloves
  • Butter, 2 tablespoon
  • Chinese cooking wine, 1 Tbsp
  • Cornstarch, 1 tsp
  • All purpose flour, 1.5 Tbsp
  • Milk, about 1-2 cups
  • Chicken powder, 1 tsp



  1. Cut broccoli into bite size. Cut carrots into bite size. Boil some hot water in a pot. Use high heat.  Put carrots in the pot and let it cook for 5 mins or so.  Add Broccoli to the pot and let it cook with the carrots for another 4 or 5 mins.  Turn off the heat. Drain off the water.  Put it aside.
  2. Finely chopped the garlic. Put it aside.
  3. Mix cornstarch with the shrimp.  In a large pan, spray non-stick oil on it.  Use high heat. Put shrimp in the pan.  Let it cook for one side for a minute or so.  Flip it over to cook the other side for a minute or two. Turn off the heat. Put the shrimp in a plate and put it aside. It’s ok that the shrimp is not fully cooked yet because you will put it back in the sauce to cook more later.
  4. Spray a little bit more oil to the pan. Put mushrooms, garlic and Chinese cooking wine onto the pan.  Stir fry the mushroom until it is cooked.
  5. Add butter and all purpose flour to the mushroom in the pan.  Turn down the heat to the lowest.  Mix the flour to the butter.  Add a little bit of milk at a time, and mix it well until it turns into a sauce.  You can adjust the amount of milk according to the thickness of the sauce you prefer.  Add chicken power, a pinch of salt and pepper, mix it well.  Taste it.
  6. Add broccoli, carrots and the shrimp back to the pan. Mix everything well with the sauce.  Let it cook for 2 minutes or so until the sauce is well mixed and the shrimp is fully cooked.  Turn off the heat. Serve hot.  Serve it with rice.

My college buddy went to Hong Kong for vacation, and she posted a lot of food pictures on Facebook.  I was drooling just watching them.  She posted a picture of a street vendor selling stuffed tofu, stuffed eggplant, stuffed peppers and fish balls.  Those were all my favorite street snacks that I grew up with.  I remember every time I bought a couple of stuffed tofu from a street vendor after school, they were taken right out of a big deep fry wok.  I burned my tongue every time.  Hehehehe.  It really brought back a lot of good childhood memory.  My mom made stuffed tofu, stuffed eggplant, and stuffed peppers at home sometimes.  She showed me how, it wasn’t hard.  Besides, the home-made version is a lot healthier since it is not deep fried.

Ground fish into paste first
Put fish paste on the eggplant, tofu or pepper
Put the side with the paste facing down first
Stuffed three treasures (stuffed tofu, stuffed eggplant, stuffed pepper)


  • White fish filet, ½ pound (any boneless white fish filet would do, You can use 1/2 pound of ready-made fish paste.  You can get it from Chinese grocery store. )
  • Dried shrimp, a few pieces (about 1 Tbsp)
  • Scallion, 2 stalks,
  • Fish sauce, a dash
  • White pepper, a dash
  • Water, 1 Tbsp
  • Chinese Eggplant, 1 (if you are using the huge American eggplant, you probably need ¼ of it)
  • Tofu, 1 packet (medium or firm, don’t get silken)
  • Green pepper, 1


  1. Pre-soak the dried shrimps 30 mins in hot water. Then chop it finely.
  2. Cut scallion into dices.
  3. Cut white fish filet into big pieces.  Put the pieces into a food processor.  Add a tablespoon of water, a dash of fish sauce and a dash of white pepper.  Ground every thing finely until it turns into a smooth paste.  You can add a little bit more water to make it smoother. Remove the paste from the food processor.  Mix it well with the chopped dried shrimp and scallion.  Put the mixture aside.
  4. Cut eggplant into slices of about 1 cm thick.
  5. Cut pepper into pieces about 2 inches wide.
  6. Cut tofu into slices of about 2 cm thick.  Pat dry them with a paper towel.
  7. Use a butter knife to grab a little bit of paste onto the tofu, eggplant or pepper.  
  8. Use a large non-stick frying pan.  Spray non-stick cooking oil onto the pan.  Use medium high heat.  Put the tofu, eggplant or pepper with the paste facing downward on the pan.  Let it cook for 6 or 7 mins.  Then flip it over to let it cook for another 6 or 7 mins.  Serve hot. You can add a few drops of diluted soy sauce if desired.
February 22, 2011

It’s only a couple of weeks since the Chinese New Year, and I feel like I’m buried already with work and school. It has been crazy.  One resolution I have for Chinese New Year was to eat more fish.  I made some fish cake from scratch.  I was trying to be creative. HAHAHAHAHA.   I got some white fish filet. I put the fish in a food processor with shiitake mushrooms, dried shrimp and scallion.  Mix it well, form it into round cakes, put some breadcrumbs on them, and pan fried them. They turned out pretty good.  I was happy. I was so easily pleased. LOL.

Cut fish into big dices first
Ground everything and mix them well
Cover each fish cake with breadcrumbs
Pan fry the fish cakes


Ingredients (Makes about 4 pieces):

  •  White fish filet, ½ pound (any boneless white fish filet would do)
  • Dried shiitake mushrooms, 2
  • Dried shrimp, a few pieces (about 1 Tbsp)
  • Scallion, 2 stalks
  • Chicken powder, ½ tsp
  • White pepper, a dash
  • Breadcrumbs, 1.5 cups


  1. Soak dried shiitake mushrooms and dried shrimp into hot water for 30 mins or so.
  2. Chop mushrooms and shrimps finely.
  3. Chop scallions into dices.
  4. Cut the fish into big dices first. The put the fish, mushrooms, scallion into a food processor and ground everything for 20 seconds or so.
  5. Remove the mixture from the food processor.  Add chicken powder and white pepper into the mixture.  Mix it well. 
  6. Form the mixture into balls.  Drop the balls about 2 inches into breadcrumbs and fully covered them.
  7. Spray non-stick cooking oil onto a frying pan.  Flatten the fish cakes a little bit when put them onto the pan.  Let it pan fry for 6 or 7 minutes on medium heat on one side.  Spray oil onto the other side of the fish cake before flip them over and cook for another 6 or 7 minutes.

Happy new year! I wish everything is better in 2011.  First on my list: exercise and eat healthier.  I want to lose weight.  What a great way to kick off 2011 with eating healthier dishes like Scallops and Snow Peas.  I remember I had a bad experience having a scallop dish at a diner.  I know it was my stupid mistake of ordering fried scallops in a diner.  No one ordered seafood at a diner, what was I thinking of.  The scallops were not cooked while the batter outside was completely burnt.  I haven’t tried any scallop for a long long time because of that.  Snow peas are not my favorite either.  But until my friend Margy made me this dish, I had never tried this combination before.  She’s not Chinese but she made an amazing Scallops and Snow Peas dish.  It was cooked just perfectly.  The snow peas were sweet and crunchy.  The scallops were huge and cooked just right, meaty texture and had some sweetness.  I highly recommend the dish.  For a new year, I’m going to be open-minded and try new healthy dishes for a change 🙂

Get fresh large scallops
Scallops and Snow Peas - Yummy

Ingredients (Serves 2):

  • Large fresh scallops, 1 pound
  • Snow peas, ½ pound
  • Carrot stick, 1
  • Garlic, 1 clove
  • Soy sauce, 1 tsp
  • Salt, a dash
  • Pepper, a dash
  • Corn starch, 1 tsp
  • Water, 3 Tbsp


  1. Peel and cut carrot into small strips.  Put it aside.
  2. Chop garlic finely. Put it aside.
  3. In a small bowl, add corn starch and water, mix it well. Put it aside.
  4. Pat dry scallops with paper towel.
  5. In a large pan, spray non-stick cooking oil.  Use medium high heat, cook scallops on one side for a 3-4 mins untouched.  Flip the scallops over and cook the other for a few minutes untouched.  Remove the scallops from the pan, put them aside.
  6. Spray a little more oil to the pan.  Add garlic, snow peas, and carrots.  Stir fry it for a couple of minutes.  Add soy sauce and stir fry for another minute.  
  7. Add scallops back to the pan.  Add the corn starch and water mixture.  Add a dash of pepper.  Mix everything well.  Let it cook for a minute or so, or until the sauce thickens.  Taste it.  Add a pinch of salt if needed.  Serve hot.

Christmas is over, and the new year is around the corner.  It looks like people are partying non-stop these days.  At least I know I’ve been eating and eating. LOL.  Here is another great party food – Shrimp Cocktail.  Everyone loves shrimp cocktail.  A lot grocery stores sell shrimp cocktail in a round plastic box.  Those are not so good.  Some of the texture was kind of slimy like a raw shrimp.  I’m not a fan of raw seafood.  So, that would be yucky for me.  The shrimp cocktail offered in most of the fancy restaurants are really big and succulent, but they are expensive.  I remember having a dinner at Marc Charles steak house.  They charge the shrimp cocktail by the piece.  I think each shrimp is like US$7 or $8 dollars.  So how many can we order? We can’t get one or two, that’s awful.  Hahahahaha.  Anyway, I learned how to make shrimp cocktail at home after that.  These days, I would bring some shrimp cocktail to friends’ parties.  It’s inexpensive to make if you can get some good shrimp.  I usually would go to a Chinese grocery store to get the big shrimp as the shrimp is a lot bigger than what I can get from a regular American grocery store, and the price is cheaper too.  So for $10 or less, I got myself a fancy appetizer that feeds at least 3 or 4 people 😀 

Use really large shrimp
Peel and clean shrimp first
Poach shrimp for 2 mins

Put shrimp in a bowl of ice water
Shrimp Cocktail


  • Large shrimp, 1 pound
  • Water, 4 cups
  • Ice cubes, plenty



  1. Shell and devein the shrimp first.
  2. Prepare a large mixing bowl with ice cubes and cold water.
  3. In a large pot or pan.  Add 4 cups of water in it.  Use medium high heat. Boil the water first.
  4. When the water is almost boiling, add shrimp to it.  Stir/flap the shrimp a few times so that it cooks evenly.  Cook it for 2 mins or until it turns solid in color (not translucent).  
  5. Use a drainer or a ladle with holes, put shrimp in the large mixing bowl with ice cubes.  This will stop the cooking right away.  Let the shrimp soak in the water for a few minutes or until it is cold enough.  BTW, the water in the pot has a lot of flavor, you can save that for making soup. Just make sure you heat up the water until it boils before you put it away in the refrigerator for later use.
  6. Discard the ice water and ice cubes.  Serve the shrimp with cocktail sauce.  You can chill the shrimp a bit more in the refrigerator if needed before serving.

Finally, I was able to take a break after all these crazy workloads. I’m in Happyland visiting friends and family. I mean I’m back in Hong Kong. I couldn’t help trying out food I grew up with. A lot of the food that I carved could be added to the Bizarre Food show. LOL. I never crave expensive stuff, rather, I love regular food. Call me cheap or stupid. For lunch today, I had a bowl of dumplings and fish balls soup, and some deep fried fish skins. The fish skins were so crunchy. They were like crackers. I soaked a piece of the fish skin into the soup, it was delicious! The wontons were not regular dumplings. The skin of the dumplings was made from fish, not kidding! They are actually called “Fish Skin Dumplings”. I think the whole wonton was made from fish. It was so yummy. I remember I bought a bag of Fish Skin Dumplings from a Chinese grocery store in NY. I cooked it like I did for regular dumplings. It was pretty yucky and it didn’t taste anything like the real ones I got from Hong Kong. With a simple meal like this, I was totally satisfied. Besides, fish skin has a bunch of collagen. So the more I eat this, I probably have better skin. LOL.

Deep fried fish skin. They are like crackers 🙂
Fish Skin Dumpling, super yummy

My god, what a week!  I’m glad it was over.  I was working like non-stop to meet my deadline. It was stressful.  But I still pushed myself an hour to exercise, and watched out for what I ate and the portion that I ate. I lost 3 pounds this month. I am happy.  Even though it wasn’t like a big loss in pounds, but I notice my tummy is getting smaller.  The best of all, my clothes are not as tight!! 😀  I’ve been making a lot of Chicken and Broccoli and Shrimp and Asparagus. These two became my major healthy dishes.  Both are super easy to make.  I served them with brown rice.  Half an hour was all I need to make the dinner from scratch. I can’t complain.  The only part that I cheated was using read-made rice that can be prepared in the microwave for a few minutes. Hahaha..  But I think even if I made the rice in a rice cooker, it would just add 5 minutes to rinse the rice, it shouldn’t be a big deal.  I got all my ingredients for the dish from Trader Joe’s.  I got a bag of frozen jumbo shrimp that was peeled and cleaned, a bag of mushrooms that was sliced, and some asparagus.  Now you know why this dish is so easy. There isn’t much preparation needed. Just stir fry everything and add a sauce, that’s pretty much it.

All ingredients: Shrimp, asparagus, mushrooms
All ingredients: Shrimp, asparagus, mushrooms
Cook shrimp first with garlic
Add mushrom and asparagus
Add sauce, then add shrimp back to the pan
Stir fried Shrimp and Asparagus, yum!

Ingredients (Serves 2):

  • Big shrimp, 1 pound (if you get the peeled and cleaned ones, that would save you more time)
  • Mushrooms, 1 package (I got a pack that was already pre-sliced)
  • Asparagus, a big bunch
  • Garlic, 1 or 2 cloves
  • Chinese cooking wine, 1 Tbsp
  • Fish sauce, 1 tsp
  • Oyster sauce, 1 tsp
  • White pepper, a dash
  • Corn starch, 1.5 Tbsp
  • Water, 5 Tbsp


  1. Peel and clean shrimp.  Pat dry with a paper towel. Put it in a bowl.  Add a teaspoon of cornstarch and a dash of white pepper to the shrimp.  Mix it well. Put it aside.
  2. Slice mushrooms. Put it aside.
  3. Rinse asparagus. You may want to get rid of the rough part.  Just gently hold the asparagus towards the bottom end, then break it. Wherever it breaks, the bottom part is the tough part that is not so edible, discard that.  Cut asparagus into halves (about 3 or 4 inches long).  Put it aside.
  4. Finely chop 1 or 2 cloves of garlic. Put it aside.
  5. Prepare for the sauce: add Chinese cooking wine, fish sauce, oyster sauce, 1 Tbsp of cornstarch, 5 Tbsp of water in a bowl. Mix it well, put it aside.
  6. Use a big frying pan. Spray non-stick cooking oil.  Use high heat. Add garlic and shrimp to the pan.  Lay the shrimp flat in one layer.  Let it cook for a minute or so.  Flip it over to the over side, it cook for 1 to 2 minutes.  Remove the shrimp from pan.  Note you don’t need to fully cook the shrimp because we will add it back to the pan later.  So don’t worry about it.
  7. Add mushrooms and asparagus to the pan.  Note you don’t need to clean the pan after cooking the shrimp, that’s the beauty of it.  Stir fry the asparagus and mushroom for 2 to 3 minutes or until it get softens.
  8. Add sauce to the pan.  Mix it well with the mushroom and asparagus.  Cook it for a minute or so.  Add shrimp to the pan.  Mix everything well. Cook it for another minute or until the sauce thickens.  Taste it. Add a dash of salt if needed.  Add a little bit of water if the sauce gets too thick. Adjust according.  Serve hot.

OMG, what a week!  I was completely buried with deadlines at work and assignment stuff for school.  Plus, I’m forcing myself to spend an hour exercise per day.  I probably got 3 hours of sleep per night for the whole week.  Yet, I still try to make some dinner instead of getting pizza.  What I made for dinner was all easy stuff, something like Unagi-don, a Japanese grilled sea eel with rice.  EEL????  Eeeewww!!!  Yes, it is a long and round snake-looking fish.  Sound yucky right?  I remember watching my grandpa killed an eel when I was a kid.  I won’t go into details.  But it wasn’t something I could do.  I am glad that the eel I got was already cleaned, filet, and actually completely cooked.  To me, eel is very yummy.  It has a very soft white flesh.  I got this one from the refrigerated/frozen food section of a Chinese grocery store.  It is packed in a plastic bag.  Eel is usually relatively expensive.  I think it was like $7 for the one I got.  But still, it is still a lot cheaper compare to having the same dish (unagi dinner) at any Japanese restaurant.  The unagi dinner was served with some white Japanese rice on a bottom of a fancy Japanese box or bowl, then the fish was placed on top of the rice, and a few pieces of pickled vegetable was placed on the side of the fish.  That was it.  And they would easily charge you $20 for that.  It is probably the easiest dish to make at home.  The ready-made unagi I got is already cooked.  It was grilled with teriyaki sauce, very tasty.  I cut a small corner off from the bag.  Put the whole bag in the microwave. A minute or two later, the fish is ready.  Then I heat up some ready-made rice for couple of minutes in the microwave.  So, no more than 5 minutes, my dinner is ready!  Thank god for the microwave!!   


Fully cooked unagi in a bag
Unagi dinner, served with rice and pickled vegetable

Ingredients (serves 1 or 2 depending on how big a piece of fish you prefer):

  • Eel, 1 pack
  • Ready-cooked rice, 1 pack (you can get it from any grocery store.  It just need to be heated up in a microwave)
  • Optional: some pickled vegetable (it is usually served with some yellow pickled Japanese radish.  I didn’t have that at home, I served it with some Chinese pickled vegetable instead)
  • Optional: some vegetable (I stir fried some chinese broccoli, you can use regular broccoli or whatever you prefer)



  1. Put the ready-made rice in the microwave.  Follow the cooking instruction of the ready-made rice.  Different brand has different instructions.  When the rice is done, put it on a serving plate or some fancy bowl.
  2. Cut off a small corner of the bag of the unagi so that it can vent out steams when heated.  Put it in the microwave and heat it up (with the bag on) on high temperature for 1 minute.  Then check if it is warm enough or not.  Repeat for 30 seconds if needed.  Remove fish from the bag.  Cut it into halves.  Place fish on the rice.  
  3. Optionally, add pickle vegetable on the side. 
  4. Optionally, you can serve it with some stir-fried vegetable like I did. That probably takes 5 mins to cook it.

I probably should eat more tofu. It is packed with tons of protein.  Even though the taste is very bland, there is something wonderful about it that I love.  I used to have a lot of tofu dishes growing up.  One of the tofu dishes that I love is stuffed tofu.  Whenever I came across a street vendor that sold deep fried food, I would order a couple of the deep fried stuffed tofu.  It was crispy outside and soft and moist inside.  It was steaming hot and I almost burn my tongue every time eating that.  I could also find the same dish from dim sum restaurants.  The pan fried it instead.  Now that I’m on diet, I made the healthy steamed version instead.  Actually the tofu was usually stuffed with ground fish meat.  But I couldn’t find any ready made ground fish meat in regular American grocery stores.  And I wasn’t sure I wanted to try grounding it myself.  So, I decided to use shrimp instead.  I don’t have a food processor.  I was just chopping the shrimp into smaller pieces and then chop a lot more times to make it into a paste.  I remember seeing mom did that when I was kid. I know that is do-able.  I added some chopped onion with the ground shrimp meat.  It turned out very delicious.  I was proud of myself.  It’s an easy dish to make. I was happy that I’m eating healthier.

Mix chopped onion, ground shrimp and seasoning in a bowl
Cut tofu into thick slices
Spread shrimp mixture over tofu
Put the tofu into the steamer
Steamed Stuffed Tofu
Steamed Stuffed Tofu

Ingredients (Serves 2):

  • Tofu, 1 pack
  • Shrimp, ½ pound (You don’t need large shrimp, just get some smaller ones cos it is going to be ground anyway)
  • Onion, finely chopped, about 3 tablespoon
  • White pepper, a dash
  • Chicken powder, ¼ tsp
  • Salt, a dash
  • Soy sauce, 1 tsp
  • Sugar, ¼ tsp
  • Sesame oil, a few drops
  • Chopped scallion, 1 stalk (optional for garnish)


  1. Finely chopped onion.  Put it in a large mixing bowl.
  2. Shelled and cleaned shrimp.  If you have a food processor, blend the shrimp into a paste.  Or you can just cut the shrimp into small pieces first, then keep chopping it until it turned into a paste.  It doesn’t take long, a few minutes will do.  Add shrimp to the mixing bowl.
  3. Add a dash of salt, white pepper and chicken powder into the mixing bowl.  Mix the shrimp, onion and everything together.  Put it aside.
  4. Prepare the steamer.  Put enough water in the steamer.
  5. While waiting for the steamer to get ready, cut tofu into thick slices about 1 inch thick.  Lay it flat on a plate that will fit into a steamer.  Or you can put it two pieces of aluminum foil like I did.
  6. Spread the shrimp mixture onto the tofu to make a thin layer.
  7. What the water boils, put the stuffed tofu into the steamer.  Steam with the lid on for about 8 mins.
  8. In a small bowl, mix the sauce: add soy sauce, sugar and a few drops of sesame oil.
  9. When the stuffed tofu is done, discard excess water from the dish.  Then drizzle the sauce over it.  Add a few diced scallion for garnish if desired.  Serve hot.

I was thinking about making wontons originally. I got the wonton wrappings, which are the yellowish ones, not the white wrappings.  I got some shrimp, some ground pork. I was ready.  But then I changed my mind.  Hm.. how about making steamed siu mei instead?  I actually have never made siu mei before.  But I thought the ingredients are kind of similar.  I was gonna be adventurous and gave it a try.  A friend of mine always says that there is always a first time for everything.  So true.  I did it!!  The wrapping or shaping of the siu mei was so easy.  There was basically 0 technique involved.  I made it last night, it was very good, and I made again tonight 🙂  And you know what?  As lazy as I am, I really think that the siu mei is much easier to make than wontons because I can just steam them after they are shaped, and 18 minutes later, they are done.  There is no boiling of wontons on one pot, and making another pot of soup, or checking if the wontons stick together or to the pot.  Well, may be when I got more time, I’ll make wonton from scratch.  For now, I enjoy the steamed siu mei.

Wonton wrappings
Put ground pork, chopped shrimp and mushroom in a bowl
Put generous filing in a wrapping
Fold the edge of the wrapping up like a cup cake
Put siu mei in a steamer
Steamed Siu Mei

Ingredients (Make about 15):

  • Wonton wrappings, 1 pack (Get the yellow wonton wrappings instead of the white ones.  The white wrappings are ok, they are just thicker)
  • Ground pork, ½ pound
  • Shrimp, about 1/2 pound
  • Dried shiitake mushrooms, 3 (or 5 or 6 fresh shiitake mushrooms)
  • Egg white, 1
  • Oyster sauce, 1 tsp
  • Soy sauce, 1 tsp
  • Chinese cooking wine, 1 Tbsp
  • Garlic, 1 clove
  • Sesame oil, 1 tsp
  • Chicken powder, 1 tsp
  • Sugar, 1/2 tsp
  • White pepper, a dash


  1. Soak dried shiitake mushrooms in a hot water for 30 minutes or until they are softened. Or you can pre-soak them and leave them in the refrigerator overnight.  Or you can use fresh shiitake mushrooms instead.  Dried shiitake mushrooms have a strong mushroom taste.  I used the dried one here.  When they are softened, finely chopped them, and put them in a big mixing bowl.
  2. Finely chop garlic, add it to the mixing bowl.
  3. Add ground port into the mixing bowl.  Add soy sauce, oyster sauce, Chinese cooking wine, chicken powder, sesame oil, sugar and a dash of white pepper.  Mix it well.  Put it aside.
  4. Peel and clean shrimp.  Cut it into small pieces. You can then finely chop it if you prefer. That’s what I did.  It looks like a chunky paste.  Add the shrimp to the mixing bowl.
  5. Break an egg, and just add the egg white to the mixing bowl.  Mix everything well.
  6. Prepare a small bowl of water, put it aside.
  7. Prepare the steamer.  Add enough water in the steamer. Start boiling the water.
  8. Prepare a plate the can fit into the steamer.  Or you can use two pieces of aluminum foil and foil it like a container that will fit.  Spray oil on the plate/foil to prevent the siu mei from sticking.
  9. While you wait for the steamer to get ready, you can start wrapping the siu mei.  Get a piece of wonton wrapping, put it on your left hand.  Then put one tablespoon of filing and put it in the middle of the wrapping. Leave a little space on the edge.  Use your finger to dip a little bit of water on the edge of the wrapping.  Then fold the edge of the wrapping up like a cup cake.
  10. Put each siu mei on the plate.  For the best result, leave space between siu mei.  In my case, I was too lazy to steam them two times, there wasn’t much space between them. They end up sticking a bit. But that’s ok. I didn’t care. They still tasted good 🙂
  11. Put siu mei in the steamer.  Steam with a lid on for 18 minutes on high heat.  Serve hot. You can serve it with a little bit soy sauce or chili sauce on the side.  BTW, you can freeze the leftover wrappings.  Just defrost them before you use it next time.