Steamed Minced Pork with Preserved Vegetable (Tung Choy)
This steamed minced pork with preserved vegetable is among one of the many dishes my mum cooks for us. At home, we call it "nyuk piang" (肉饼) or literal translation "meat pie".
It uses Tianjin Dong Chai (天津冬菜), a Chinese cabbage pickled in salt and garlic. Mine comes in a clay/ceramic container. How wonderful!
This dish has the unique salty flavor from the preserved vegetable and is definitely a comfort food.
It is a very simple dish that involves only mixing ingredients together and steaming. Perfect for a busy weekday :)
It uses Tianjin Dong Chai (天津冬菜), a Chinese cabbage pickled in salt and garlic. Mine comes in a clay/ceramic container. How wonderful!
This dish has the unique salty flavor from the preserved vegetable and is definitely a comfort food.
It is a very simple dish that involves only mixing ingredients together and steaming. Perfect for a busy weekday :)
Ingredients:
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Wash the preserved vegetable a couple of times before using it. The more times you wash the vegetables, the less salty it will be.
Mince the preserved vegetable and mix it with the minced pork. Season the mixture with the remaining ingredients in a plate. Because the preserved vegetable is salty, no extra salt is needed. |