Skip to main content

Minced pork steamed with water chestnuts


This is a homey dish which I'm sure many of you can easily whip up for lunch or dinner.  This dish consists of only three ingredients namely minced pork, lean or with a bit of fat, a few fresh water chestnuts and a salted egg.  A dish that can  pair well with a bowl of white rice or just plain congee.





Recipe for Minced pork steamed with water chestnuts

Ingredients

  • 300 gm minced pork
  • 3 water chestnuts
  • 1 salted egg
  • 2 Tsp cornflour
  • 1/2  Tsp light soya sauce
  • 1/8 Tsp drop of dark soya sauce
  • 2 Tsp water
  • Sesame oil to drizle
Method
  1. Peel and chop up the water chestnuts.
  2. Mix the minced pork with the salted egg, then add in the water chestnuts, cornflour, water and sauces, mix well.
  3. Put the pork mixture onto a plate and steam for about 10 mins.  Test to see if the meat is cooked.
  4. Serve with a bowl of rice. 


Labels:

Comments

  1. ann lowSeptember 1, 2014 at 10:23 PM

    Love this simple home cooked dish. Looks very delicious too!

    ReplyDelete
  2. Baking DiarySeptember 1, 2014 at 11:38 PM

    Homey dish for me too, my mom used to feed us with this! super yummy!

    ReplyDelete
    Replies
    1. Sokehah cheahSeptember 3, 2014 at 12:09 AM

      Yes, my mum used to steam minced pork with 'tung choy'... family favourite.

      Delete
  3. Angie's RecipesSeptember 2, 2014 at 2:45 AM

    Looks very juicy and delicious!

    ReplyDelete
  4. ~ Nee ~September 2, 2014 at 4:37 AM

    Hi Cheah ,
    A delicious dish for the other white meat . Pinning , thanks for sharing :)

    ReplyDelete
  5. chow and chatterSeptember 2, 2014 at 6:36 AM

    looks good and simple to make like dim sum filling

    ReplyDelete
    Replies
    1. Sokehah cheahSeptember 3, 2014 at 12:11 AM

      Ya, now that you've said it .... like dim sum filling.

      Delete
  6. Veronica September 2, 2014 at 9:28 AM

    Thanks for introducing this awesome dish. There must be some crunch and texture to this dish - from the water chestnuts. I would certainly pair it with plain congee.

    ReplyDelete
    Replies
    1. Sokehah cheahSeptember 3, 2014 at 12:12 AM

      Yes, a slight crunch from the water chestnuts and yummy salted egg.

      Delete
  7. PHSeptember 2, 2014 at 1:15 PM

    Hi Cheah! This looks simple and good. A very convenient dish to whip up on busy days.

    ReplyDelete
    Replies
    1. Sokehah cheahSeptember 3, 2014 at 12:13 AM

      Yes, when we're busy and the mind is a bit blur, blur :)

      Delete
  8. Medeja- CranberryJamSeptember 2, 2014 at 5:23 PM

    Sounds really good :)

    ReplyDelete
  9. JacquelineSeptember 3, 2014 at 5:16 PM

    Just love this simple and yummy-looking dish! Will definitely try this... perfect addition of water chestnut for crunchiness. Thanks for sharing, dear! ;)

    ReplyDelete
    Replies
    1. Sokehah cheahSeptember 3, 2014 at 11:42 PM

      Hope both you and John will like it. Should be easy job for John!

      Delete
  10. Pinoy KamayanSeptember 4, 2014 at 3:15 AM

    Easy and affordable.. Yum! :-)

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more