Friday, February 5, 2010

Chinese Meatloaf ;P

I attempted this dish once, but it didn't turn out that pretty. I have since learned that to steam beautiful eggs and meat patties, you really need to have patience. A gentle simmer is all it takes. A big fiery flame is going to destroy it.

My grandma used to cook this dish for us. However, for my version, I added minced carrots, more to add some colour to the dish. It also lends a bit of crunch.

Ingredients -

250g minced pork
1/4 sick of carrot (minced)
1 egg, beaten
1/2tsp cooking oil
preserved chye sim (preserved lettuce), minced (I used approx 15 small pieces)

Seasoning for mince -

light soya sauce
sesame oil
white pepper
corn flour
a dash of 5 spice powder (you may omit)

In all Chinese cooking, seasonings for meat predominantly feature light soya sauce, sesame oil, white pepper, sometimes oyster sauce, Chinese cooking wine, dark sauce as well as corn flour. You can't go wrong with this combo.

Method -

Assemble all the ingredients and steam for 20mins or till cooked. Serve hot with porridge or rice.


daphne said...

ya! first time i steamed eggs, it has bubbles on top! and it turned dried. I realized this is one dish that can't be underestimated! yours looks lovely though and make a good dinner for sure.

Beau Lotus said...

My mom liked to make this for us too when we were little.


Viva La Fashion said...

yum! :D

SIG said...

daph - Very lovely with porrridge. :)

beau - Really? :) It's our growing up comfort food.

Viva La Fashion - Hello there and thanks. :)

Little Corner of Mine said...

I love this too, this dish has childhood memory.

SIG said...

Yes lcom :)

HK Choo said...

Now I know why mine crumbled when I tried making it, because I added too much of the preserved lettuce, the whole can in fact, silly me.

SIG said...

HK Choo - Huh, whole can is too salty no??

HK Choo said...

Can't remember d, since it had been so long ago I did it. But as I didn't use the liquid, thus not that salty, and I think I went light on the seasoning.