Recipe Ingredient
- 150g minced meat
- 1/2 tablespoon cornflour
- 20g preserved Chinese black olives, seeded and chopped
- Seasoning for meat:
- 1/2 teaspoon brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon sesame oil
- 1 tablespoon Chinese rice wine (optional)
- Pepper to taste
- Salt to taste
- 4 cups cooked rice
Instructions
- In a bowl, mix the minced meat, corn flour and half of the chopped olive with the seasonings.
- Stir in one direction so that the mixture will not get watery. Place mixture in the fridge for 20 minutes to develop the flavours.
- Line the bottom of a steaming bowl with the remaining chopped olives, followed by the minced meat.
- Fill the bowl with the cooked rice and steam on high heat for 15 minutes. Turn off heat and allow rice to remain in the steamer for 5 minutes.
- Unmould onto a plate and serve.
- Note: LEE WENG ENG is a Teochew and owner-chef of the New Formosa Restaurant. Trained in Taiwan and Hong Kong, he specialises in Teochew, Sichuan and Taiwanese cuisine.
