Quay Po Cooks: Steam minced pork with “Tung Choy” (preserved cabbage)

Monday, October 11, 2010

Steam minced pork with “Tung Choy” (preserved cabbage) - featured in Dishfolio

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 15 mins.

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

9 comments:

Belinda @zomppaOctober 11, 2010 at 8:17 PM
Oooooo this is a comfort food - thanks for sharing the recipe, I'm learning a lot of classics from you!
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Quay Po CooksOctober 11, 2010 at 9:27 PM
Hi Belinda,
We learn from each other:D
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~Lisa~October 12, 2010 at 1:15 AM
What an interesting dish! Love it when food brings back childhood nostalgia.
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Quay Po CooksOctober 12, 2010 at 8:33 AM
Lisa,
good to see you again:D How is your foodbuzz project going? Are you still in the run?
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UnknownOctober 14, 2010 at 2:34 AM
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!
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shazMay 2, 2011 at 5:59 PM
Wow, 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 :)
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Quay Po CooksMay 2, 2011 at 6:29 PM
Shaz, 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.
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Mrs. LeeAugust 23, 2013 at 9:23 AM
Hi Quay Po, may be you try to reduce chicken bullion to 1/4 cubes, but add in 4 Tablespoons water and 1 Tablesp of thin soy sauce. Just before you steam it, pour in some water on top to cover the meat. Kids love the sauce / juice to eat with rice !! Must wash the tung choy as it may have sand in it !! Never drain it but use our fingers to collect them, so that the sand will stay in the bowl. When serve, add in some soy sauce and pepper. By this way the meat will be more juicy and tender !! Hope you don't mind I give you our way of making this Tung Choy Steamed Pork.
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A LITTLE ABOUT THIS QUAY PO

Before I was married to my "Quay Lo" (Guaylo) husband, I did not know how to bake or cook. Subsequently I learned some baking and cooking Western cuisine from him, and providing his food for him launched an interest in cooking in general. Many of my Chinese friends and family told me that "Quay" is the wrong spelling for devil in Cantonese. The right spelling should be "Kwai" or "Guay". Well, somehow I like the spelling "Quay" better although I have to agree that it does not sound very Cantonese. Try asking a Westerner to pronounce "Kwai" and you will probably hear "Quay" haha. Whether is "Quay" or "Kwai" or "Guay, just know the devil woman is me when you see Quay Po Cooks. My hubby said if people pronounce "Quay" as "Key" is even better because I am the key to his heart. LOL!

Only now, have I started to learn the traditional Cantonese cuisine of my Mum. She cooks fabulously and all her specialties are divine. These two interests, my husband's Western food, and my mother's traditional food, prompted me to document them so they will not be lost.

Here, I wish to share my cooking and baking experience with my readers. I also hope to inspire those who do not know how to cook or bake to do so because, trust me, if I can, you can too.

Something I'd like to mention is that I find that many people are rather unwilling to share their recipes. However, for me, I think differently. I think good recipes should be shared thus allowing as many people to enjoy it as possible. Unless those recipes are for doing business, I don't see why we want to keep them all to ourselves. So if you are generous in sharing your recipes, you are welcome to share on my blog. Send the recipes to me and better still with pictures of the final products and I will be very happy to post them them with credits to you of course.

Our cuisine is a deeply embedded part of our culture. When two cultures come together under the same roof the results in the kitchen can sometimes be comedic, sometimes confrontational, but more often it is a journey full of surprises and discovery. There is joy in our food. If we think upon this, it is intuitively obvious. This blog is a journey of joy and sharing, reflecting what the French like to call "joie de vivre" (joy of living). No one could be more different from one another then my husband and my mother. Yet one thing they share in common is knowing intuitively that food, cooking, and sharing can be avenues of joy in life itself. So herein, help yourself, to a little joy and , if you like it, share it with your own family and friends. Joy is something that should be shared.