*Xiu-mai* Sach chrouk dom cham-hoy.
(* Xiu-mai*Steamed pork meatballs).

Sino Khmer Krom recipe steamed pork meatball with light tomato sauce is delicious with noodle or French bread. My maternal grandmother, who is from China told me that *Xiu-Mai* is a popular dimp sum food in her country, it is steamed grounded meat wraps with tofu sheet or dough .
• Ingredients :
  • 1 lb Grounded pork
  • 3 Cloves garlic, minced
  • ½ Cup minced green onion
  • ½ Cup minced jicima(also known as Mexican potato)
  • ½ Tablespoon corn starch
  • ½ Tablespoon fish sauce
  • ½ Tablespoon soy sauce
  • ½ Tablespoon sugar
  • ½ Teaspoon salt
  • 1/4 Teaspoon whole black pepper
  • ½ Cup water
  • ½ Tablespoon cornstarch
  • ½ Tablespoon sugar
  • ½ Tablespoon soy sauce
  • ½ Teaspoon salt
  • 1 Teaspoon ketchup
  • 1 Tablespoons vegetable oil
  • 1 Cloves garlic, minced
  • 1 Cup diced fresh tomato
  • ½ Tablespoon sugar
  • 1 Stalk green onion, chopped
  • ½ Teaspoon black pepper
• Procedures :
  In a large bowl, mix grounded pork meat with garlic, onion, jicima, cornstarch, fish sauce, soy sauce, sugar, salt and whole black pepper, mix well, make to small meat balls, put meatballs in a glass or metal bowl, put it in a steammer for 40 minutes.
  In a small bowl, mix water with cornstarch, sugar, soy sauce, salt and ketchup, stirs and set a side.
  Pre heat a small saucepan with high temperature.
  When saucepan is hot, add oil, garlic and tomato, stirs well, simmering till meat tender, add prepared cornstarch water and stirs well till sauce thicken.
  Pour the tomato sauce on top of meatballs, top with chopped green onion and black pepper.
  Serve hot with French bread or noodles.