Rose’s Kitchen

Steamed Minced Pork With Salted Fish

Ingredients:

300g belly pork (skinned & minced)

50g mui heong salted fish (rinsed & diced)

2 tbsp young ginger shreds

1 red chilli (seeded & sliced)

Seasoning:

3 tbsp water

1/2 tsp salt

1/2 tsp sugar

1 tsp oyster sauce

1/4 tsp pepper

1/2 tsp chicken stock granules

2 tsp cornflour

Method:

1.  Combine minced meat with seasoning ingredients and mix until a smooth consistency is achieved.

2.  Arrange seasoned meat on a plate. Sprinkle with diced salted fish, sliced red chillies and ginger shreds.

3.  Steam over high heat for 20 minutes or until meat is done.  Remove and garnish with chopped spring onions and fried minced garlic.

January 12, 2007 - Posted by | Meat

6 Comments »

  1. You are such a Godsend! This recipe is great and such a hit with family and friends! Thank you and God bless! Sabina

    Comment by sabina | March 27, 2008 | Reply

  2. Hi Rose, Thank you for sharing so many recipes with us.
    Do you have recipe for herbal chicken? whole chicken with herbs stuffed inside?

    Have a nice day and take care!

    Comment by Cindy | May 7, 2008 | Reply

  3. Hi Rose – where might I be able to buy the mui heong saltfish? or is there a good substitute?

    Thank you!

    Comment by pam | May 13, 2008 | Reply

  4. Thanks Rose. This is great and I use this to cook for my church’s caregroup🙂

    Comment by Suzanne | April 17, 2009 | Reply

    • Hi Suzanne,
      Thanks for your comments. May the Lord bless you with abundance.

      Comment by rose | April 22, 2009 | Reply

  5. Rose………Great Recipe!!! I have wanted to know how to make this for years, it`s been a favourite of mine since I stumbled across it years ago in a resturante, which no longer exists and i have been unable to find it anywhere else since. I have also had alternative versions of this dish cooked as caseroles which included either prawns, or aubergine. Could you make any suggestions as to any ammendments to the other ingredients to make these additions work?

    Comment by Just | July 3, 2009 | Reply


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