In March this year, I went to Hong Kong with a group of close friends. During the trip, good friend LK and I exchanged tips on preparing simple fuss-free dinners for our families. This recipe has become a favourite and I have since prepared it several times for my family. Simple to make, yet so flavourful. Thank u, LK !
Mei Cai (梅菜) is a type of dried pickled chinese mustard that has undergone an elaborate process of drying, steaming, and salting and is available in two types – salty and sweet. The sweet version actually has a high content of salt in it too as sugar is added only after it is salted. It is necessary to soak it in water before use to get rid of the excess seasonings and sand particles.
STEAMED RICE WITH MEI CAI & MINCED PORK (梅菜滷肉飯)
200gm sweet mei cai
300gm white rice
200gm minced pork
2 garlic, minced
1 tablespoon light soya sauce
1/4 tablespoon dark soya sauce
1 tablespoon rice wine
1 tablespoon sesame oil
1/4 teaspoon sugar
1/4 teaspoon white pepper
1 tablespoon garlic oil (I always have a bottle of home-made garlic oil on standby) or alternatively, use olive oil
3 tablespoon water
(D) 3 eggs (optional – this can be omitted if you don’t like egg)
(E) for garnishing
1 stalk spring onions, chopped
1 stalk coriander, chopped
1 red chilli, seeded & chopped
1 tablespoon fried onions (optional)
1 tablespoon roasted sesame seeds (optional)
4) Bring a pan of water to boil and steam (B) covered until almost done, about 20 mins. (I divided the rice and water into 3 separate bowls. Alternatively, you many steam the rice all in one big bowl).
5) While the rice is steaming, mix (A) well with (C). When rice is almost done, spread mixture evenly on the rice. Using the back of a spoon, make a dent in the center and crack an egg into it (omit this part if you do not like egg). Continue to steam covered until pork is thoroughly cooked.
Psalm 121 (New International Version)
I lift up my eyes to the mountains—
where does my help come from?
My help comes from the Lord,
the Maker of heaven and earth.