This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.
Cut off the core of napa cabbage. Separate the leaves and rinse well. Blanch in boiling water for 30 secs. Drain and place in ice bath to cool. Drain well and set aside.
Combined ground pork, egg, garlic, onion, bell pepper, singkamas, MAGGI Magic Sarap, MAGGI Oyster Sauce, rice wine and sesame oil. Mix well and set aside.
Wrap 3 tbsp of the meat mixture with blanch napa cabbage and tie with spring onion into a parcel. Assemble the rest of the ingredients.
Combine water MAGGI Magic Chicken Cube, sesame oil and dried chilies in a wide pan. Bring to a gentle simmer.
Place parcels on top, cover and simmer for 7mins.
Transfer into serving plates, top with spring onion and bell pepper. Serve immediately.