Monday, August 15, 2011
This dish is without a doubt in any MOM's repertoire, asian moms that is. Steaming ground pork and adding whatever to enhance the ground pork has been cooked and served since time immemorial. This was classified as homecooking but no more, it has appeared in the menu of chinese restaurants and has no dimarcation, the rich, poor, young or old, at some point of their lives must have encountered tasting this dish. Busy MOMs love cooking this dish as it takes a very short time to prepare especially nowadays when pork comes already ground and there is no need to start a steamer to steam, just leave the uncooked prepared dish on top of the rice while it is on its last stage of cooking.
1/2 lb ground pork
1 piece dried squid - soaked
1 tbsp light soya sauce
1 tsp fish sauce
1 tsp shaaxing wine
1 tsp tapioca starch/cornstarch
1/4 tsp ground pepper
1/2 tsp chicken granules/a pinch of msg
1 tbsp oil (if ground pork is too lean)
1 tsp sesame oil
1 tbsp ginger - julienne thinly
Grease a shallow dish which can fit into your rice cooker.
Chop the reconstituted squid into fine pieces and mix it with all the other ingredients except the ginger.
Knead the ingredients well and pat it down. Top with the julienned ginger.
Before the rice cooker function turns to 'warm', put prepared dish on top of rice, close rice cooker lid and allow to cook. Do not open rice cooker lid until you are ready to serve dinner.
Posted by lily ng at 10:30 AM