1 ½ lbs ground pork
8 oz Chinese fishcake
1 TB rinsed & minced Chung Choy (white turnip)
4 Shiitake Mushrooms – soaked & finely chopped
8 Water Chestnuts – minced
3 Green Onion Stalks finely chopped
2 tsp Oyster Sauce
1 TB Aloha shoyu
½ tsp Salt
2 pkgs Small Size Aburage – 8 per pkg 2 oz ea
Mix all ingredients except aburage.
Cut aburage in half diagonally – 32 triangles
Stuff each triangle with the pork mixture
Place in bowl and steam 35 – 40 min
Serve with shoyu and mustard sauce
Hawaiian Recipes - Copyright © 2011-12 Cooking Hawaiian Style. All rights reserved with their respective brands. Created by Hawaiian Style - Hawaiian Recipes. Powered with Aloha.