A common traditional comfort food for every Chinese home. A favourite dish, easy & quick to prepare recipe.
Dried cuttlefish is a flavourful ingredient that it "lift" the flavour in the pork. I'm sure you would agree with me that it's a great combination. Water chestnut will gives a light sweet taste and some crunchy bites.
This goes well with steamed rice or plain porridge.
Ingredients : (serves 2-3)
1 medium mushroom (soaked & diced)
1 water chestnut (chopped)
230g minced pork
3g shredded dried cuttlefish (soaked & finely chopped)
6 tsp water
Marinate seasoning:
1/2 tsp Sesame Oil
1/2 tsp Cooking Oil
1 tsp Light Soy Sauce
1/2 tsp Sugar
1/2 tsp Corn Flour
Dash of Pepper
Sauce : (mix together)
5 tbsp Water
1/2 tsp Sugar
1 tbsp Light Soy Sauce
1 head of the Spring Onion
Garnish - chopped spring onion
Step by Step:
1. Marinate minced pork with seasoning for about 1 hrs.
2. Add in chopped water chestnut, dried cuttlefish, diced mushrooms & 6 tsp water.
3. Stir to mix evenly. Spread on a plate. Do not press hard as it will make the pork texture become hard.
4. Steam the minced pork in rapid boiling water for 10-13 mins.
5. Meantime, heat up a pan & cook the sauce till sugar melts. Remove & set aside.
6. After minced pork is done, remove.
7. Pour in the cooked sauce mixture & garnish with spring onions.
8. Serve hot with rice.
* After steaming, the minced pork will release some sauce/gravy as well. Do not pour away that. Just top up by pouring in with the cooked sauce for an extra flavour.
