Before i proceed further with this text, i would like to apologise for my absence and would like to thank all the well wishes and prayers for my mom. My Mom is now resting in peace and my daughter and me are glad that we get to spend a few days with her before she passed on. My Mom was such a considerate person and she had never ever wanted to 'mah fan' her children especially me. She must have wanted me to know that she is now in peace. Thank you Mom for being such a lovely mother and bringing us up to be meaningful human beings, may you rest in peace. I would like to thank all my siblings, their better half and children, and relatives who came from far and near and giving me an opportunity to connect to you all. Although we may be thousand of miles away, you all are always in my thoughts and have a special place in my heart.
This dish is one of the dish that my mom would cook and i would like to share this simple and yet so delicious served with white rice. In the good old days before meat grinder or food processor, my mom would chop the pork with her cleaver, the one and only knife in the kitchen. Somehow pork chopped with a chinese cleaver tasted so much better when steamed, perhaps it is the love put in.
1/2 lb/8 ozs ground pork
1 piece of cuttlefish(tieu pean) - washed, soaked until soft and then shred.
2 tbsp light soya sauce
1/2 tsp sugar
1 tbsp tapioca starch/cornstarch
1/4 tsp ground pepper
1 tsp sesame oil
2 - 3 slices of ginger - shredded
Mix all the ingredients in ceramic dish/plate which can fit in your rice cooker and put the shredded ginger on top.. Alternatively, you can use a regular steamer or a wok to steam this dish.
Put in this prepared dish on top of the rice when the rice is not cooked totally and the rice cooker's cooked function is not done. You must put this dish in time so that the residue heat from the rice will cook the pork.
Remove from rice cooker and serve hot.