Thursday 21 October 2010


This is a twist on a classic Chinese dish of steamed minced pork with salted fish. The fish that is usually used is a salted fish preserved in oil that is sold in jars. That being just too pungent for my liking, I used anchovies in oil which has a more palatable saltiness. For those who have access to "tuyo flakes in olive oil" (Filipino dried fish flakes in oil) , I imagine that that would be a very good substitute for the anchovies.


300 gms. minced pork
3 tbsps. light soy sauce
2 tsps. sugar
1 tbsp. cornflour
1 tsp. sesame oil
1 tbsp. water
1" x 1" cube of ginger, cut into strips
1/2 red finger chilli, slices diagonally
4 pieces anchovies in oil, drained and cut into pieces
4 pieces of water chestnuts, chopped


Season the minced pork with light soy sauce, sugar, water and sesame oil. Mix altogether with the water chestnuts and cornflour. Pat onto a shallow heatproof dish. Sprinkle with the ginger and chilli strips and the anchovies. Steam in a pre-heated steamer for 20 minutes. Serve with steamed rice.

A wok may be used as a steamer: simply sit a trivet at the bottom
or two chopsticks across the wok. Add water, wait until it boils,
put your dish in and cover with a well fitting lid. 

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1 comment:

  1. adora, it's funny how we are so in sync. The other day, I cooked adobong peanut and then I saw your post too. Now I have bottled tuyo from the Philippines and have been concocting dishes with it. What a great coincidence huh? hahah! I hope I get to post soon but I haven't tried steamed pork with anchovies yet... so I'll try this one too!


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