This dish brings back childhood memories. It is one that my mum would prepare and leave in the fridge before she left for work so when I returned from school, all I have to do is to cook rice and when the rice is almost done, I would slide the pork on to the top of the rice in the cooker and let it all steam together for about 30 to 40 mins till the pork is cooked.
Serving: 3 - 4
Ingredients:
300gms of ground/minced pork
3 tbsp of tung choy (washed) (preserved Chinese cabbage)
1 tbsp Chinese wine
1 tsp of sugar
1/4 tsp pepper
1 tbsp of corn starch
½ cube chicken bullion
1 tbsp of sesame oil
Method:
Mix all the ingredients in a slightly deep plate that fits the rice cooker and marinate for 30 mins.
When rice is going to be cooked, place plate on top of rice and let the steam of the rice cook the meat for about 30 – 40 mins.
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Oooooo this is a comfort food - thanks for sharing the recipe, I'm learning a lot of classics from you!
ReplyDeleteHi Belinda,
ReplyDeleteWe learn from each other:D
What an interesting dish! Love it when food brings back childhood nostalgia.
ReplyDeleteLisa,
ReplyDeletegood to see you again:D How is your foodbuzz project going? Are you still in the run?
Your recipes are always so beautiful and unique. I love learning about the foods you make and hope at some point I am brave enough to try them!
ReplyDeleteWow, what a great one pot dish idea! You sound like such a responsible child. I don't think I was allowed in the kitchen much when I was younger because my mum was worried of what I'd do to her kitchen :)
ReplyDeleteShaz, I know many mothers don't want their children int the kitchen because they did not want to clean up the mess they made:D My mum allowed me in her kitchen because she never cleans up my mess, I got to clean up after myself.
ReplyDelete