This is a traditional dish that my mum cooked quite often when we were small. I like the tung choi although it can be very salty if you add in too much of it and didn’t soak it in water first. It goes well with porridge and white rice. To me, this is one of those comfort food that you cook when you miss home or your childhood.
Ingredients:
Minced Pork (I used lean meat but it tastes better if you use meat with some fat)
Tung Choi (a kind of preserved vegetables)
Sesame Oil
Pepper
Light Soy Sauce
Method:
1. Clean the tung choi a few times – it tends to have some sand in it.
2. Soak the tung choi for at least 30min, otherwise it will be very salty.
3. Add some sesame oil, pepper and light soy sauce into the minced meat and let it marinate for ~30min.
4. Squeeze excess water from tung choi and mix it into the minced meat.
5. Steam until cooked. I steamed it while cooking rice and it’s done when rice is cooked.
Ingredients:
Minced Pork (I used lean meat but it tastes better if you use meat with some fat)
Tung Choi (a kind of preserved vegetables)
Sesame Oil
Pepper
Light Soy Sauce
Method:
1. Clean the tung choi a few times – it tends to have some sand in it.
2. Soak the tung choi for at least 30min, otherwise it will be very salty.
3. Add some sesame oil, pepper and light soy sauce into the minced meat and let it marinate for ~30min.
4. Squeeze excess water from tung choi and mix it into the minced meat.
5. Steam until cooked. I steamed it while cooking rice and it’s done when rice is cooked.
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