Steamed Black Olive and Minced Meat Rice (O Kannah P’ng)


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


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.

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.

For more food and wine stories and recipes, pick up the latest issue of [Flavours (Jan – Feb 2004)], Malaysia’s premier food magazine, available at major bookstores and newsstands or email for subscription details.

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