We are having our friend, Sam over, visiting us from Australia. After days of feasting, i wanted to make a lighter dinner. When a chinese think of a light dinner, what’s better than Teochew muay aka porridge? And this plus chai po omelette and braised peanuts, are the perfect dishes to go along with porridge.
I was also telling my sister that i will give her some easy dinner ideas as she has a very busy lifestyle. And i thought i will take down the measurements for this recipe to help her. This is my first time making this dish, I had to ring my mom up just to check on the cooking time, to make sure it tastes just like hers, the taste i fondly remember eating this as a child. This is one simple dish that is easy to make, super yummy and is our 3 sisters favourite. Combined with teochew porridge mixed with vegemite (Aussie’s marmite), it is all of my childhood flavours on a table.
- About 250g-300g of Pork (I used 飞机肉, i think it is the underarms of pork)
- 1 tbsp hua diao wine
- 1 tbsp sesame oil
- 1-2 tbsp light soy sauce
- 1/2 tsp chicken powder
- dash of pepper
- 1 tbsp corn flour
- 1 bottle of pickled lettuce
- 1 large piece of ginger, peeled and sliced
- Marinate thinly sliced pork in all of the sauces and seasoning for about 30mins. The corn flour will make your meat tender and smooth.
- Empty a bottle of pickled lettuce onto the meat and mix well.
- Transfer to a plate and arrange in one layer.
- Place ginger all over, on top of the meat.
- Bring a wok of water to boil.
- Steam on high heat for 10mins. Ready to serve.