Saturday, 11 June 2011

Minced Pork with Dong Cai (冬菜肉饼)

Another childhood favourite dish that evokes memories whenever i eat it. It always taste so good especially with good quality 冬菜. This is what gives it the unique flavour. I have never failed to order this whenever i have Teochew Porridge or at Mixed Rice Stalls!


300g Mince Pork
2 tbsp Dong Cai (冬菜)
1 tbsp Light Soy
1 tbsp Sesamee Oil
1 tbsp Hua Teow Chinese Wine
1 Egg
1 Stalk Spring Onion, Chopped
1 Red Chilli, Julien
Pepper to taste


1. Chop up the 冬菜 and rinse water once.
2. Combine all ingredients and marinade for 1 hour in fridge
3. Lay the mixutre flat in a container and steam for 15 mins
4. Enjoy!

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