In 2002 I became acquainted with a Ministry of Home Affairs scholar. He was doing his post-grad at Monash U sponspored by the Singapore government. I was with my kid who was studying at the same U. This recipe came from the scholar.
Ingredient:
Minced pork 268gm, $2.40 pack ($8.90 per kg) at Sheng Shiong
Fresh coriander, chopped 1-inch.
1 tbl honey
1 tbl sesame oil
1.5 tbl oyster sauce
1 ts light soya sauce
1/4 ts white pepper
Method:
This is an easy recipe. Not much preparation is needed, as the ingredients come ready prepared.
Mix all the ingredients (except the coriander) together and set aside for 10-15 min to allow the marinade to permeate into the pork.
Place about 2" water in a wok, turn on the burner. When the water starts to boil, place the marinated pork in the wok.
Steaming time is 15 min from the time water starts to boil.
Garnish with fresh coriander and serve with jasmine rice.
Comment: I must say the result overwhelmed me! I was not expecting the bak chok to be so fragrant, with just a touch under-cooked, retaining the sweetness and juiciness of the minced pork. I loved that it was tasty, tender and really really delish - not hard or gritty at all. Delectable!
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