• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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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

Instructions

  1. In a bowl, mix the minced meat, corn flour and half of the chopped olive with the seasonings.
  2. Stir in one direction so that the mixture will not get watery. Place mixture in the fridge for 20 minutes to develop the flavours.
  3. Line the bottom of a steaming bowl with the remaining chopped olives, followed by the minced meat.
  4. 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.
  5. Unmould onto a plate and serve.
  6. 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.

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