Thursday, September 30, 2010

Taiwanese Minced Pork Rice

400g minced pork
5 tbsp chopped shallots
2 tbsp chopped garlic
100g chopped preserved turnips / chai poh
1 star anise
5 soft taufu
8 boiled eggs
700ml water
1 cucumber (sliced thinly)

1 tsp sesame oil
2 tbsp light soya sauce
1 tbsp cornflour
dash of white pepper

1 tbsp oyster sauce
3 tbsp black soya sauce
2 tbsp light soya sauce
2 tbsp shaoxing wine
1/2 tsp five spice powder
pinch of salt

1. Saute chopped shallots and garlic until aromatic.
2. Add in minced pork and star anise. Keep stirring until fragrant and cooked.
3. Stir in chai poh. Continue stirring to mix well all the ingredients.
4. Season with oyster sauce and light soya sauce.
5. Pour in water. Season with dark soya sauce and five spice powder.
6. Add in boiled egg and soft taufu. Let it simmer for 1 hour over medium fire.
7. Season with salt and shaoxing wine then add in cornflour mixture to thicken the gravy. Let it simmer for another 20 minutes.
8. Serve immediately with steamed rice and cucumber.

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