Category: Pork

Musicado

I love to consume, observe, understand, discover, research (and so on) about the greatness of food. At the moment I'm still trying to master recipes from my mother/grandma and YouTube food gurus; but hopefully soon enough I'll be able to make up my own and share them with you! FYI, I'm quite a nutrient freak...so on my own, I'm constantly making sure all the colourful nutrients are in the bowl, then I season it a little according to the flavour so that my tastebuds stay happy.

The Food Blog

Chinese steamed minced pork and egg

4/11/2014

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A (kind-of) recreation of my childhood memories accompanied by white and black rice plus broccoli.

I remember vividly this very dish that my grandma would make me as a kid every Saturday evening. A combination of two famous Chinese cuisines: steamed minced pork (usually with mushrooms, salt egg and ginger) and steamed egg with a dash of fresh, light shallots. Taking a bowl full of steamy rice, I would rush to the dining table and grab spoonfuls of pork and egg. Good times.

My tastebuds had a sudden craving for it this morning and since I still had some leftover marinated minced pork mixture (see my previous Chinese steamed pork buns post), I was determined to attempt this dish for the first time.

Hope you like my version of Chinese steamed minced pork and egg!

*Due to difference in steaming method and stovetop heat level, the steaming duration may vary.

Recipe:

1) Fry the marinated minced pork in a pan until semi-cooked.
2) In another bowl, beat three eggs and add 210mL water, a pinch of salt and some toasted sesame oil.
3) Wait for the minced pork to cool, then add it to the egg mixture.
4) Using a steamer (or if you're like me and you don't have one - be creative. I used a saucepan, bowl and aluminium foil) steam the minced pork and egg mixture on high for 15 minutes.
5) After 15 minutes, turn the stove off and leaving it covered, steam for another 20 minutes.
6) Uncover bowl and sprinkle with some freshly chopped parsley (traditionally you would go for shallots.)

Improvements for next time!

Add a little less water to the egg...it was a little watery...
More salt/soy sauce.

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Chinese steamed pork buns

4/8/2014

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My first successful chinese cuisine! Yay! Ok so maybe it doesn't look that good, but according to my friend, it's "Soooo gooood!!" And I agree! Double thumbs up! The entire recipe (see below) made 18 cute palm-sized pork buns.

I followed wantanmien's recipe but made some changes on the way according to personal preference. See if you can spot the difference!

Also, unless you're sharing them with a lot of people at once, you'll definitely have leftovers. Isn't it always nice to know that there are some leftover home-made buns in the fridge the next morning? (*dreamy satisfying smile*)

Recipe:

Dough preparation
1) Sieve 500g plain flour into a bowl.
2) Make a hole in the middle of the flour and add 1 tsp sugar, 1 tsp dry yeast and 4 soup spoons warm water.
3) Cover bowl with a cloth for 20 minutes.
4) Preheat oven to 50°C then turn it off.
5) Add in 300mL warm water, 4 soup spoons olive oil to flour and mix it into a smooth dough.
6) Place dough into oven for 30 minutes.

Filling
7) Slice a whole pak choi (chinese cabbage) and sprinkle salt on top. Set aside.
8) Slice a bunch of spring onions and a handful of fresh parsley. Set aside.
9) In a separate bowl, marinate 500g minced pork with 1/4 tsp spoon sugar, 3 1/2 tsp salt, 1/2 tsp white pepper, 1 tsp cornflour, 4 soup spoons water, 2 soup spoons soy sauce, 1 soup spoon sesame oil, 1 soup spoon garlic-infused oil, 1 chicken powder stock cube.
10) Return to the pak choi, rinse the salt off with water, then drain it. Add some sugar, salt and sesame oil.
11) Mix pak choi, spring onions, fresh parsley and marinated minced pork evenly.

Buns
12) Spread flour on a table and knead dough.
13) Break it into 3 big pieces. Roll it into a cylinder and divide into 6 mini portions. (3x6=18 buns)
14) Roll each portion into a flat and thin round sheet.
15) Fill it with approximately 2 tsp pork mixture.
16) Pinch the edges together towards the middle to create a bun.
17) Place each bun on top of a 8x8cm baking sheet with a dab of oil.

Cooking method
17) Leave uncooked buns on a plate and cover it with a towel for 15 minutes.
18) Steam buns in boiling hot water for 15 minutes.
19) Take one out, cut it in half and check if it's done. Once fully cooked, serve and enjoy!

As tasty as it was, here are some improvements I would do for next time!

Always have some back-up flour. Or else you will have difficulty trying to work with sticky dough.
Don't roll the portions too thinly. Otherwise the meat inside will burst your bubble...and the bun will look good no more... (*sob*)
Don't dab too much oil on the baking sheets...
Be careful not to overload the steamer with boiling water! Almost drowned my first batch of buns...
The soup inside the bun is extremely delicious but also VERY hot. So be careful! The moment you bite into the soft bun and the juice bursts...ouch!

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The Food Blog

Chinese steamed minced pork and egg

Chinese steamed pork buns

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Chinese steamed minced pork and egg

Chinese steamed pork buns

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