Thanks for your recipe. For steam minced pork, if you spread it evenly, you just have to steam it for 8~10 mins. Yours look thick, but yet steam for 30 mins is definitely too long, maybe not more than 12 mins will do.
this is a nice dish, I use to eat it when im a kid. For steaming, use metal plate. Sometimes we just put this dish into our steaming rice cooker on top of the rice, cook both rice and meat together. When the rice is ready, the dish is ready too :)~~
Preserved vegetable is actually perserved white radish or white turnip. In cantonese is choy poh. (Tung choy is another type of vegetable). It comes packed in a plastic bag or a bottle. Can find in any chinese grocer or kedai runcit. Also in hypermarkets. Choose the good brand. Some very salty and not tasty. A ceramic or porcelain bowl that cracks in the heat is not 100% ceramic/porcelain. My grandmother never had problem with hers.
Nope :) You can have the full recipe with ingredients here: www.nyonyacooking.com/recipes/steamed-minced-pork-with-tianjin-preserved-vegetables~SyR1uPjwGq-X
I believe what u are using is from Thailand and not from Tainjian China. Further more u should specify what type of pepper u are using, Whiite or Black.
All you have to do to keep the bowl from cracking is to make sure you heat it up before putting it in the pot. The break comes from thermal shock as the cold material expands too quickly in certain spots and slower in others, so you get opposing forces that can cause cracks or breaks.
It's in my pot now :) I read the internet to improvise the recipe if u like to try :) I add a little 1/16 teaspoon of darksauce, a little dash of soy sauce ,sugar and garlic oil... mix and I drizzle on TOP it's nice :) Thanks for the recipe!
Hi Grace...stumble upon your channel today..And i love it. Subscribed immediately. You sound nice, and all the food you offered make me drool... Btw, sorry..not a food related question but may I know what kind of camera you use to film?
My fridge is slowly stocking up with more n more ingredients following yr recipes ! Yes this 1 of my favorites too in Singapore! Looks more like an asteroid from space with tiny green aliens screaming for joy !!! ha ha ... :P Gonna try this soon! B t w Can we use the Tianjin vege for any other recipes? Thank You. : )
Hahaha! I like it how you phrased the whole thing, "tiny green aliens screaming for joy" LOL!! I hope you will like this recipe. Don't forget to rinse the preserved vegetables with warm water to reduce the saltiness :) The tianjin vege can be used in other dishes like soup, stew with pork or chicken with black sauce/soy sauce or even as toppings for your steamed fish (with ginger). Happy cooking!
My mom would always make something like this, but she would always include chopped water chestnuts and eggs. The egg would turn into an almost custard during cooking, sort of like Chawanmushi.
Look Great.....we call the preserve vegetable in indonesia is tong chai....sometime i put 1 salted egg yolk on top of the meat...and have this dish with plain congee........
Hey Angela...in this video I am using Shaoxing (city) Hua Diao Jiu :P So, its the same to answer your question. But there is another "Shaoxing wine" which is slightly reddish can also be used for this dish. Both wines are of the same kind, Huang Jiu.
Cooked this during dinner for my family and they really liked it! Thanks for sharing this video recipe. The dish was easy to cook too and does look like an island floating in water after steaming it haha!
Glad you made a tutorial on this wifeh!! Tis one of my fav dishes too! You made it look simple, good for n00bs like meh!! :D As for the non alcoholic substitute of the wine, maybe we can try to put Apple Flavoured Barbican? HAHA. Anyone who's crazy enough to do that, please let me know :P
I see I see. I often think what's the diff.. You know the spelling of shaoxing n hua diao..made me confused all the time. I hv hua diao jiu with me! Thanks for the recipe!!
they are both rice wines but shao xing rice wine is made from brown glutinous rice while guang dong rice wine is made from normal rice, I believe. You can of course use guang dong rice wine too or dry sherry would be a good substitute :D
I have enjoyed watching yr videos and have tried a few already. Your cooking instructions are clear and systematic but wld prefer ingredients recipe to categorize for which part of the cooking eg. Loh mai fun.. Ingredients separated fm mushroom & chicken, probably label whether for glutinous rice or chicken mushroom. Easier instead of trying to guess... Thanks anyway and keep up with more authentic Chinese dish
![Steamed Minced Pork with Tianjin Preserved Vegetables [Nyonya Cooking]](/img/logo.svg){kind=logo}
