Chinese Cuisine

Steamed Minced Pork with Salted fish

The only dish I will order from hawker’s steamed food stall is this dish. Salted fish is such a wonderful ingredient, with a small amount can transform your dish by adding layer of flavour; creating a richer and more developed taste for the dish. The gravy made from steaming it with pork further enhances its flavour, adding an irresistible note of umami that pairs perfectly with rice. I personally prefer to use the salted mackerel fish fillet in the bottle for the salted fish as it is much more convenient for cooking.

Ingredients

  • 540g minced pork
  • 40g salted fish fillet (remove the skin and bone if there are any) – chopped into small pieces

Marinate

  • 10g minced ginger
  • 1.5 tbs ShaoXing wine
  • 1.5 tsp sesame oil
  • 2.5 tsp sugar
  • 3 tsp light soy sauce (Jiang Qing)

Topping

  • 10g sliced ginger
  • 5g salted fish

Garnish

  • Spring onion (chopped)

Method

  • Mix the minced pork and salted fish together, add in all the marinate. Mix everything well. Mix until it becomes pasty. Transfer to a steaming dish.
  • Top with sliced ginger and some pieces of salted fish on top.
  • Cover and steam at high heat for about 16-18 mins or until meat is cooked through. Preferably use a bigger dish so your meat patty won’t be thick. preferably about 1.5-2cm cm in thickness. Garnish with chopped spring onion. Serve hot.
  • Note: meat must have some fats, and avoid using meat that has been freeze for long. 😊

Pork Floss Bread Roll

Anything with pork floss is definitely good. What more with spring onions, ham and corn added to it.

Sweet and savoury in every bite is just my cup of tea =) . I can’t help but have a slice that was intended for

tomorrow’s breakfast.

Ingredients (bread)

  • 375g All purpose flour
  • 40g sugar
  • 3g yeast
  • 180g milk
  • 60g egg
  • 35g butter
  • 4g salt

Filling

  • Japanese Mayo
  • Pork Floss

Topping

  • 15g spring onion
  • 10g oil
  • pinch of salt
  • pinch of white pepper
  • 30g sweet corn kernel
  • 1 pc ham (slice into small pieces)

Mix spring onion with oil, add a pinch of salt and pepper then set aside.

Other

  • 30x40cm tray
  • parchment paper
  • 1 beaten egg for egg wash

Method (bread roll)

  • Preheat the oven at 180 degree celsius.
  • Excluding butter and salt, mix the ingredients for the bread in the mixer using spiral or j-hook at low speed for two minutes or until all the ingredients come together
  • Add in the cube of butter one by one and increase to medium speed; beat for about 2 minutes. 
  • Add in the salt and continue to beat at medium speed until it reaches windowpane stage. Roll the dough into a ball, cover and let it rest for 30 minutes.
  • Turn the dough on a lightly floured area. Roll the dough into 30×40 cm size to fit into the tray. Cover and let it rise to double for about an hour. Do note that the time is for reference only. so if you live in cold country, you will need longer time to proof to double in height.
  • Prick the dough using a fork to allow steam to vent, refer to photo below
  • Brush the dough with egg wash
  • Add the spring onion on top. you may use a brush to gently spread the spring onion around the dough.
  • Add the corn and ham. Use your finger to gently press it down.
  • Bake for 13-15 minutes. Do not overbake or it will cause your bread to be crusty and crack when roll.
  • Let it cool down for about 10 minutes. Then gently invert the bread on the parchment paper. You might need two parchment paper if the paper size is small.
  • Make 3 slits at the edge of the bread. This will help facilitate the rolling, refer to the photo below. Make sure to just make the slits without actually cutting through the bread.
  • Spread some Japanese mayo on the bread. sprinkle pork floss on top, then drizzle a little bit of mayo on top of the pork floss so it would stick better, as shown on the picture.
  • Roll the bread and wrap up with the parchment paper. Do not do it too tight as it will squash your bread. Set aside for 30 minutes.
  • Unwrap the paper then cut off the two ends by about 1.5cm. If you do not mind the ends you can leave it as it is.
  • Slice the bread into 8 equal portions. Spread both sides with Japanese mayo and pork floss.
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