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
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
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.
I have submitted this entry to Malaysian Monday. Do check out 3 hungry tummies or test with a skewer for more information.