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


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.


  1. Oooooo this is a comfort food - thanks for sharing the recipe, I'm learning a lot of classics from you!

  2. Hi Belinda,
    We learn from each other:D

  3. What an interesting dish! Love it when food brings back childhood nostalgia.

  4. Lisa,
    good to see you again:D How is your foodbuzz project going? Are you still in the run?

  5. 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!

  6. 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 :)

  7. 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.

  8. 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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