This is one of the dishes I loved to cook since I started cooking for my family two years ago. It is because the method is so simple and doesn’t require any special cooking skill or experience. You can prepare everything in advance and easily impress everyone with your hot and steamy meat patties on the dining table. It is most suitable for both newbies and people looking for a simple yet nutritious dish. Both my hubby and son enjoyed it very much. They will definitely double their rice portion whenever I cook this dish. It made me feel very happy looking at these two satisfying customers.
The combination of ingredients used in this recipe is just merely a guideline. Feel free to adjust according to your personal preference as mentioned in the notes below.
You can also turn it into a one-dish meal by adding some green peas in the mixture. Another option will be to steam it with some Japanese egg beancurds. Just be creative and you will be surprised to find out just how many new versions you can create from this simple recipe.
This delicious and wholesome dish is highly recommended for toddlers. The selection of colourful ingredients will also make it more appealing to them, which in turn help to improve their appetite.
This recipe has been featured in Kwong Wah Yit Poh on last Saturday (11 Jul 2009). If you can read Chinese, then go to this e-newspaper for the Chinese version.
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Serve: 2-3 persons
70g minced pork
50g shrimps (net weight) – de-vein and rinse under a running tap water. Pat dry with kitchen towel. Cut into small cubes.
2 pieces water chestnuts – wash, scrub and rinse. Remove skins and soak in the water to avoid discoloration. Use the side of a chopper to slightly pat the water chestnuts, then chop coarsely.
30g carrots – chopped finely
2 pieces dried shitake mushrooms – wash and soak in water. When the mushrooms turn soft, drain and squeeze dry. Chop finely.
2 tbsp chopped spring onions (only use the green parts)
1½ tbsp oyster sauce
2 tsp light soya sauce
½ tsp sugar (optional)
1 tsp cooked oil
Dash of sesame oil, pepper and cornstarch
- In a large mixing bowl, combine all ingredients and seasonings. Use a pair of chopsticks to stir in one direction until well combined.
- Cover the bowl with cling wrap and refrigerate for at least half an hour.
- After chilling, steam under high heat for about 15-20 minutes until cooked.
- You can use fresh mushrooms instead. Just blanch over hot water, drain and squeeze dry.
- You can use semi-lean pork for better texture. If not, just add some cooked oil to make the mixture tenderer.
- Shrimps can be substituted by pork.
- If you are not a pork-eater, you can replace it with chicken.
- If the mixture is too dry or you prefer to have more gravy, add a little bit of water in step 1.
- You can use either a stainless steel or ceramic plate for steaming. Make sure the patties only cover 80% of the steaming tray to avoid over-spilling of gravy during the steaming process.
- Do not over-chop the water chestnuts to maintain its crunchy texture.