I just came back from a wonderful 3-day trip to Kuching, Sarawak. Besides stuffing myself silly with local cuisines such as Sarawak laksa and kolo mee, as well as lugging back lots of Sarawak pepper and layered cakes, I also took the opportunity to stock up the latest cookbooks and magazines from my favourite publisher, Famous Cuisine. Even though the books are also available in Singapore, but the prices are much lower in Malaysia. So whenever I travel to Malaysia, I always look out for their latest books/ magazines, no matter how heavy my luggages are! Fortunately, with the huge amount of stuffs that I managed to pack into my luggage, it was still within the airline's weight limit, phew!
So today I tried out a recipe from one of my new cookbooks, steamed minced pork on lotus root. I altered the recipe slightly by adding dried shrimps and ginger, which added an extra kick to the dish.
Steamed Minced Pork on Lotus Root Recipe
Recipe adapted from Steamed Cuisine
Lotus roots, enough to cut into 6-7 slices with thickness of 1/2-cm
200g minced pork
3/4 Chinese sausage, diced
2 dried mushrooms, soaked until soft, then diced
1/2 tbs dried shrimps, soaked and chopped until fine
2 stalks coriander, diced
1/2 tbs ginger, chopped until fine
1/2 tbs cornstarch
1 tbs water (I used the water from soaking the dried shrimps)
1 tbs Shaoxing wine
1/2 tsp salt
1/4 tsp sugar
1/2 tsp sesame oil
1/2 tsp light soy sauce
Pepper, to taste
1) Mix all ingredients except lotus root with the seasoning, stir until sticky. Keep aside for about 15 minutes.
2) In the mean time, sliced lotus roots into 1/2-cm thickness. Dust one side of the lotus root slices with cornstarch. Arrange the slices on a heatproof plate.
3) Divide the filling and then knead into ball shape. Press lightly on lotus root slices. Repeat with remaining filling and lotus root slices.
4) Steam in preheated steamer for 15-20 minutes. Remove from heat, pour about 1 tablespoon of Shaoxing wine on it. Serve while it is hot.
Saturday, 10 October 2009
Posted by Piggy | Category: Pork
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