🥚 Quail Egg Siomai Rice When a simple addition makes the dish x100 better! Maggi Magic Sarap goes into the filling, adding that extra savory flavor throughout the meal. @maggi_ph Most measurements are estimates. Season and adjust to your liking :) INGREDIENTS: Quail Egg Siomai: - 700g ground pork - 350g shrimp, peeled - ¼ cup carrots, grated - 2 tbsp green onions, chopped - Green chili, adjusted to spice tolerance and chopped - 1 egg - 1 tbsp soy sauce - 1 tbsp of oyster sauce - 1 tbsp sesame oil - 2-3 tbsp of cornstarch - 1-2 tbsp of Maggi Magic Sarap - 1 tbsp light brown sugar (optional) - Quail eggs as needed - Wonton wrappers as needed - Fish roe (optional) Pandan Rice: - 3 cups rice as needed - 1 can Coconut milk - Hot water + chicken cube **until it reaches the first line of your middle finger (asian method) - 1tbsp minced Ginger, Garlic - Sesame oil - 1 pack Maggi Magic Sarap For Serving: - Chili garlic INSTRUCTIONS: - Start with the siomai filling. Finely chop the shrimp, then combine all the ingredients under “Quail Egg Siomai” apart from the quail egg and roe. Mix until everything becomes well combined. - Place a portion of the filling in the center of each wonton wrapper, then shape into siomai around a quail egg. - Arrange the siomai in a steamer and steam for around 20 minutes, or until the filling is fully cooked through and optionally top with roe. - For the rice, sauté the ginger and garlic in sesame oil until fragrant. Add the rice and toast for a few minutes before pouring in the chicken broth and coconut milk. Season with Maggi Magic Sarap, then cook 20mins on low then - Serve the quail egg siomai over a bed of rice, then finish with chili garlic. Enjoy! #CookWithMagic #CookingASMR #ASMR - @jujumaoo