I cooked: Steamed Minced Pork with Tung Choy ()

Another favorite dish of mine from my childhood days is , a.k.a. steamed minced pork with tung choy, which my mum would make for us. It is also a dish we sometimes order when we visit our favorite Seremban dai chow. There is something extremely comforting about this dish, and it's one of those dishes where you end up having an extra bowl of rice. Who else loves this Chinese dish?

Tung choyis a type of preserved vegetable, made from Chinese cabbage, garlic and salt. Over here, it is usually sold in small packets. Straight out of the pack, it is extremely salty so you need to soak it for an hour, then rinse 2-3 times to remove the excess salt. Other than this pork dish, we also like to use tung choy in porridge, or in soupy noodles. I like it for its crunchy texture.

This is a relatively healthy dish, since only 1 tbsp of sesame oil is used (and sesame oil is good for you, lots of vitamins and minerals). Good for days when you come back from work tired and want a quick dinner.

Chinese steamed minced pork with tung choy

Preparation time: 10 minutes
Cooking time: 8-10 minutes

Serves 4

Ingredients

300g minced lean pork

50g tung choy

2 shallot, finely chopped

1 mushroom, finely chopped (I used shiitake)

1 mushroom, whole

1 tbsp Shaoxing wine

1 tbsp sesame oil

1 tsp cornstarch

1 cherry tomato, finely chopped

1 tbsp soy sauce

Freshly ground pepper, to taste

Sping onion (white part), finely chopped

To garnish

Spring onion (green parts), finely chopped

1. Place all ingredients in a 30cm stainless steel plate or a large heatproof dish. Mix and marinate for 30 minutes.

2. In a steamer or wok over high heat, steam the pork for 8 minutes or until cooked. Garnish with spring onion and serve immediately with a bowl of rice.

3. Optional ingredient: Salted egg yolks. You can either slice the raw salted egg yolk and top on the minced pork or mash it together wi! th the r est of the ingredients.