Wednesday, June 29, 2011

Hainanese steamed minced pork with dong cai

150g minced pork
2 tbsp dong cai (washed and soaked in hot water for 15 minutes)
3 cloves garlic (chopped)
1 tsp light soya sauce
1 tsp corn flour
dash of pepper

1. Drain dry dong cai and chop together with garlic finely. Add to the minced pork and blend well with soya sauce, corn flour and pepper.
2. Transfer to a plate and steam over medium flame for 15-20 minutes.

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