There is always a dish served as everyone's favorite in a household. This is mine, & I'm sure it is for almost every household. I usually prepare this dish first as I will steam it in the rice cooker when I'm cooking rice. Easy right? Tung Choi is a chinese cabbage preserved with salt & garlic. I will soak & run it over water a few times to reduce saltiness.
This is the preserved vegetable I use.
Ingredients :
- 260g Minced Pork. (If you can, get those with half-fat + lean.)
- 2 tsp Sesame Oil
- 3 tsp Soy Sauce
- 1 tsp Dark Soy Sauce
- 28g Tung Choi
- 1 1/2 tsp Tapioca Starch
- 1/2 tsp Sugar
- A dash of Pepper
- Fill in enough water for steaming in a wok & boil over low heat.
- Place tung choi is a small bowl & soak for about a minute, then wash it over running water about 3 - 4 times. Use a sieve if you want. This helps to reduce the saltiness & avoid your dish being too salty. Set aside.
- Marinate pork with sesame oil, soy sauce, dark soy sauce, tapioca flour, sugar & pepper for a minute. Then add in tung choi & mix evenly.
- Transfer the prepared pork into your dish and press to flatten it. I like it thin, so I press it to about 8mm thick. Do it according to your preference.
- Making sure the water in the wok is already boiling, place the steaming rack into the wok, followed by the plated mince pork. Close the lid & reduce fire to low / medium low & steam for 10 - 15minutes or until cooked.
- Serve with steamed rice.
Plated
Boiling water in the work ready for steaming
Placed on the steaming rack, ready to steam
