Ingredients:
8 ozs of ground/minced pork
3 tbsp of tung choy(washed)
2 tbsp of soya sauce
1 tsp of sugar
1/4 tsp pepper
1 tbsp of tapioca flour
a pinch of msg(optional)
1 tbsp of sesame oil
Method:
Mix all the ingredients in a slightly deep plate that fits the rice cooker.
When rice is going to be cooked, place plate on top of rice and let the steam of the rice cook the meat.
Notes:
Besides tung choy, a variety of ingredients can be substituted such as char choy, shitake mushrooms, dried squid, eggs, mui choy or tai tau choy. When using eggs, there are 2 versions, one has water added to the eggs to give a tofu texture and the other has no water added but maybe salted egg and tapioca flour is not used.
Thanks for sharing the recipe, it is delicious which is not too salty and it is perfect.
ReplyDeleteMel of Vancouver, Canada.
tried it last nite and it was very good, as good as the one from the hawker centre which i tried the previous nite. thanks lily for sharing!
ReplyDeleteI tried it. But I am always worried if the pork is cooked thoroughly. Because rice doesn't take too long to cook in the rice cooker,say,20 minutes,it will be finished.
ReplyDeleteLily, how long do you normally steam it?
anonymous
ReplyDeletei will put in the plate when the rice has no more bubbles and leave it there until it is time for dinner. There is still alot of heat in the rice cooker although it will be off to cook the pork which is spread out thinly on the plate. you will know that it is cooked when it is no more pink and it is firm.
dear lily, am really into steam minced pork, had tried to do it with salted fish without the dong cai, but how comes the meat is very hard when done?
ReplyDeletenelson
ReplyDeletewhen the meat is hard, the meat is too lean. add in a tablespoon or two of water
omg.. I thought only my mother ever made this - thank you so much of reminding me of this dish - would you say this is a hakka dish?
ReplyDeletecrispinac
ReplyDeleteto me this dish is very cantonese but then the tung choy is popular in tien hsin, then it could be a northern chinese dish.
Hi lily
ReplyDeleteI just would like to know whether tapioca flour is the same with corn starch? and rice flour is the same with glutinous rice flour?
thank you
anonymous
ReplyDeletealthough tapioca flour and cornstarch can be sub for each other, they are made from different source - tapioca flour from tapioca and cornflour from corn.
Rice Flour is milled from rice such as jasmine or long grain and glutinous rice flour is from sweet rice
this dish reminds me of my childhood day as it was my mum's favourite dish, yummy,,,,,,,,
ReplyDeletewhy do we need to use tapioca flour? what if i dont use tapioca flour? or any other flour?? what would be the result for this??? if i use tong choi still?
ReplyDeletejun
ReplyDeletethe tapioca flour/starch is used to bind the pork and give it a smooth feel to the mouth.
ohhh, thanks a lot.. will try it 2nite :)
ReplyDeleteMost authentic and best
ReplyDeleterecipe that I have come
across, well done.
Thanks Lily!
ReplyDeleteThis is a very nice recipe! Its comfort food for the soul.
Cheers!
digital_foodie
ReplyDeleteMy mum also made it with minced sweet
pickles with ground pork that was quite as good.
Pork must not be too lean in all
cases.