Wednesday, June 10, 2015

Steamed Minced Pork With Lotus Root

How easy is it being a full time housewife, needing to cook dinner 365 days a year?

Let me tell you, it is not easy at all. How many different recipes can you possibly conjure up? Sometimes, I just run out of ideas and resort to simple dishes. The above - steamed minced pork with lotus root, is one example. My first time putting lotus root and minced pork together, I had come across a similar dish at a food court recently.

Not only is it easy to prepare, this dish is healthy as little oil and sugar are used. In fact, you only need about ten to minutes to prepare the ingredients, and let the rice cooker/steamer do the rest of the job.

The usual lotus roots you find are dark brown and coated in mud. However, I used white lotus root here as I find that the crunch adds variety to the minced pork. Choose the younger (smaller and lighter in colour) ones for added crispiness.


(A)- 300 g minced pork
      - 1 teaspoon salt
       - 1 teaspoon light soy sauce
       - 1 tablespoon water
      -  2  teaspoon corn flour
      -  white pepper powder

 (B) - 100 g lotus slices (cleaned and peeled skin and then sliced thinly)

(C)  - 2 tablespoon or more of cooked water (adjust to taste)
       -  1 teaspoon light soy sauce
       -  1/4 teaspoon dark soy sauce (for colouring, optional)
       -  1/2 teaspoon sugar

1)  Combine ingredients (A) and mix well. Use a pair of chopsticks  to  stir at one direction until the water is fully absorbed by the meat. Once completed the meat becomes gooey, and the texture is smooth.  Add in  lotus slices, gently crush the lotus root into rough pieces as you blend them together with the minced pork.
2)  Steam the minced pork mixture for 15 to 20 minutes.
3) Once done, drain the sauce from the plate. Mix ingredient C into the sauce and pour back into the dish. Garnish with spring onion and serve with plain rice.

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