Skip to main content

Steamed minced pork with silver fish


When I saw MaryMoh's post on Okra and Anchovies stir-fry, it reminded me of this simple, quick and easy dish that my mum used to whip up for us  ...........Steamed minced pork with silver fish, which we call 'ngan yu chai'.... baby silver fish because of its size.


  

  
These mini anchovies are very sweet and this dish goes very well with rice, excellent when watching TV ...... no bones, just eat and swallow away!

Ingredients
  • 250 gm mince pork
  • 20 gm silver fish
  • 2 tsp cornflour
  • 1/2 tsp salt
  • 1 Tbsp water
  • Sesame oil
  • Spring onions and coriander for garnishing
  • Pepper
Preparation
  1. Wash the silver fish, drain and mix them together with the minced pork.
  2. Add in salt, cornflour and water, mix till well incorporated.
  3. Steam over rapidly boiling water for about 10 to 15  mins.
  4. Garnish with chopped spring onions and coriander.
  5. Add a dash of pepper and drizzle in some sesame oil.
  6. Add some light soya sauce if desired.
  7. Serve hot with rice.

Labels:

Comments

  1. ann lowMarch 30, 2010 at 12:41 AM

    Cheah! I also steamed minced pork but with dongcai 冬菜. Will cook this one of these day.

    ReplyDelete
  2. Angie's RecipesMarch 30, 2010 at 1:05 AM

    The sliver fish (salted, I guess?)steamed minced pork looks so appetizing and delicious!

    ReplyDelete
  3. MaryMohMarch 30, 2010 at 4:52 AM

    Mmm...very delicious. You remind me of my young days. Sometimes we had steamed pork to go with rice. That's luxury to us. What is silver fish? Never heard of. Actually I love to eat a lot of fish but don't know the names......terrible, right? haha

    ReplyDelete
  4. My Little SpaceMarch 30, 2010 at 12:54 PM

    Wow, this is another great dish to go with white rice! Yes, really flavourful! Much better if with 'mui heong' salted fish. haha... hmm...mm... salivating already!

    ReplyDelete
  5. Sokehah cheahMarch 30, 2010 at 1:15 PM

    Anncoo
    Yes 'tong choy cheng g yoke' is also one of our favourite dish.

    Angie
    Yes, it's a bit salted, no scales.

    Mary
    Silver fish is from the same family as anchovies, but it's very tiny. Will show the pic. when I make another dish with it.

    Kristy
    Rarely take salted fish nowadays, not too healthy and unhygienic.

    ReplyDelete
  6. Rotterdam ICONMarch 30, 2010 at 1:33 PM

    i prepared this dish last week, it is very tasty

    ReplyDelete
  7. Sokehah cheahMarch 30, 2010 at 3:27 PM

    Rotterdam ICON
    The silver fish is availabel in your area? What do they call it?

    ReplyDelete
  8. 3 hungry tummiesMarch 30, 2010 at 4:07 PM

    Dishes like this really made me feel homesick! Looks very delicious!

    ReplyDelete
  9. Sokehah cheahMarch 30, 2010 at 4:51 PM

    3 hungry tummies
    Yes, this is 'kar heong choy'.... home village food!

    ReplyDelete
  10. tigerfishMarch 30, 2010 at 6:11 PM

    I like this homey dish. Reminds me of 咸鱼蒸肉饼

    ReplyDelete
  11. Sokehah cheahMarch 31, 2010 at 2:56 PM

    tigerfish
    Yes, it's typical home cooked food.

    ReplyDelete
  12. penny aka jeroxieMarch 31, 2010 at 3:49 PM

    This and a fried egg! YUM

    ReplyDelete
  13. Sokehah cheahApril 1, 2010 at 12:10 AM

    Yes, penny, simple home cooked meal.

    ReplyDelete
  14. Yummy BakesSeptember 3, 2010 at 2:01 PM

    This looks good to go with porridge too. Wanna book mark this... Thanks for sharing.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...
Post a Comment
Read more

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe