Monday 19 August 2013

Steamed Rice with Ginger and Preserved Vegetables by Jeanette Tay

Steamed rice with ginger pork and preserved vegetable
(5 persons portion)

Rice - 1 1/2 cup , cooked in rice cooker
Meat - tenderloin or (lean pork - cut against vein)
Seasoning for meat
corn flour
sesame oil
light soya sauce
abalone sauce or oyster sauce
touch of dark soya sauce
knob of ginger- remove skin and cut into thin strip
A small stem of sweet preserved vegetable (mui choy) washed, soaked and minced
Garlic Sauce
fried chopped garlic with the oil
abalone sauce or oyster sauce
dark soya sauce
water or stock

1. Mix all seasoning with meat and refrigerate at least half an hour.
2. Fry chopped garlic with oil till golden brown. Put in sauce and water/stock and boil. Turn off fire.
3. Scoop cooked rice into bowl and top with meat and vegetable.
4. Cover with aluminium foil and steam over high heat for 15-20 mins.
5. Drizzle with the sauce and serve hot.

- as this is a quick and easy recipe, use any meat of your preference that you can find in your fridge. (e.g mince meat with salted fish or chicken with mushroom )
- or you can omit the mui choy (if u do not have or no time). Go for boiled vegetable for fast and healthier choice.
- prepare more sauce if you prefer more sauce over your rice.

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