Delicious. Happy to see you cooking again. Try this tip in ground meat for a burger. It will also keep ground meat on a metal skewer. - 1/4 tsp baking soda and 1TBS water poured into 1-2 pounds of ground beef helps maintain moisture and stops the rubbery texture and dryness. Protein molecules seize up with high heat, the soda changes the PH of the protein, thus allowing it to be cooked over a high heat without the rubbery texture we get so many times
This brings back memories. My grandma made this for me and my brother everyday (cause we would eat it every day) for lunch. She also hand chopped the pork with a cleaver. She steamed the patty over rice on a rice cooker. Making this now for my kid
this pork patty recipe is one that reminds me of my mom making a bowl of ground pork with crushed tofu and similar spices, I was born and raised in Hawaii, and we called it pork hash,and it was steamed as well, she also stuffed it in tofu pouches and steamed as well.... Love your channel, thank you for sharing your faith and recipes...
When I was a kid growing up, I would take pork and slice it, then chop it until I got the consistency very smooth. I'd almost forgotten about that until I saw your video. I'm in my mid-60's now so it was a long time ago! I didn't do the cooking, but I imagine there wasn't much stirring needed except to mix in any of the additional ingredients. Good memories.
Flo, I never commented on your videos before but I watch so many of them and you inspire me in so many ways!! and now that I live in a place that doesn't have Chinese restaurants, I am trying to cook more Cantonese dishes and your videos help so much! Thank you for doing this for us. Also, I am really encouraged by your faith in God as a fellow sister-in-Christ and love watching your interactions/relationship with Dude, hoping that when I am as old as you guys, my relationship with my husband will be that fun and goofy too haha
Yes, one of my favorites too! My mom hand chopped it too. She added preserved mustard greens, mushrooms, and green onions. That's how I make mine too, and the family loves it!
Just wanted to say what a beautiful woman Flo is and when she laughs she shows how much she loves Dude. I always laugh with you two and in the short time I’ve been subscribed to your channel it’s so amazing all I have learned. Thank you!
I got a Instant Pot for Christmas and I've been hesitant to use it. But after binge watching your videos, I'm going to try it out. It literally has been sitting in our closet unopen. Our family loves Pork Patty with salted fish.
I don't have an Instant Pot and sadly won't have one anytime soon. So, thank you, thank you, thank you for saying the dish in Cantonese! I'm born here and I have to say my Chinese is poor at best. But, hearing you speak Cantonese makes me think of my mom 😊; and this childhood dish. When you used that word in describing the texture of the stirred/mixed meat; I was overjoyed! I'm thinking.. yeah, I GET what you mean 🙌!! Keep up with the Cantonese; 'cuz it really helps me with asking mom to show me her version of the dish as well. I can't wait for more of those beloved childhood dishes that bring back such wonderful memories around the dinner table for me... ❤
Thank you so much for sharing! Love it! Don't worry about not having an Instant Pot. Almost every recipe I make can be made on the stove top or in the oven. Might just take longer. Obviously this dish was made by steaming in a wok by my mom. Hope you'll give it a try or make your mom's version!
Thank you Flo! Your presentation brought back fond memories of my Dad who shared the cooking duties with my mother while we were growing up. We just loved his pork hash. We considered it a treat.
Love this. The line between family lore and nonsense is a fine one. But this is one of several videos that I will amalgamate into the patty I will make for the upcoming new year. Thank you!
I’m Japanese American, but when I was growing up, we would go to Cantonese restaurants and often get this dish. My dad LOVED it. It was very popular with Japanese Americans of my father’s and grandfather’s generations. We called it “hom yu.” I remember not liking the smell (probably from salted fish?), but it tasted delicious.
I love this. This is one of my favorite childhood dishes. I'm having a child soon, and want to be able to cook the same things for her that I grew up with.
So wonderful and happy to have found your page. As a first gen Canadian, this is super helpful to bring back some of my favourite childhood dishes. Keep these up, pleaseeee :)
Yes! Please make a cookbook of your Chinese recipes! Your childhood dishes brings back so many memories for me. Wish I could reserve a couple of them now (for myself and my sibs)
This was Soo nostalgic for me!! The sauce is the best. My family used to put black beans and thinly sliced mushrooms. We always had a big spoon to ladle sauce over our rice. Spot on!
I finally made this I used ground chicken because my store is out of pork the last several times I went and ground chicken was on sale. I added red chili flakes and a thumb size piece of minced ginger! I put leeks on top. I did 2 pounds because I have a large famy and cooked 25 minutes and used a thermometer and it worked! Yum!
I read a blog called "A physicist's point of view", by BosonDad. He says that the protien molecules in meat are long chain-like molecules. When you stir in one directiins the molecules will tangle like string which makes the meat sticky. If you stir in more than one direction the molecules will ball up instead and you won't get the desired sticky texture.
Stirring one direction create the “net of protein “ which holds the patty together same goes for dumplings ... you can actually see the protein strings form if you keep going in same direction... if you stir in the opposite direction you will undo the protein strings, breaking them .... gramma is 100 percent right
It's a very good video in a way. It explains. I'm not Chinese, but I learn Chinese cooking. Thanks for talking about tradition and feelings behind. It helps a lot.
It feels weird seeing books in the background but I like your basic recipe and the anecdotal narration. Thank you👍. My dad’s version has the chopped water chestnut and he topped the pork with oyster sauce before steaming. Yum🤤
My mom chopped dried squid into the pork patty. Thanks for the childhood favorite recipes. My mom passed away pretty young so I didn’t get a chance to learn these recipes. Thank you.
ew, but on the other hand, I put mussels into my meatballs and thats a questionable practise too ^^ or tahini. I simply do not like squid, but wich what mussels or prawns do in ground meat dishes, if you like it is probably pretty amazeing ^^ I love how everyone has their own special way to prepare things like that, adding something that sounds wierd to someone else . . . it gives them personality and is often so so good despite apearing unfitting at first ^^
Such a simple recipe and quite delicous! I see why children love it. I added cayenne pepper which made it ‘adult’. My pot runs hot so I only did 10 minutes and it came out just as you said.
I grew up eating this dish, but it was always made with the shredded szechuan preserved vegetable, or with shrimp paste. LOVE it. Thanks for putting this video together!
This looks really good, I am surprised Mr Dude did not need more spices! This one I will try but I have stopped buying any ground meats, so I must drag out the grinder. Good video, thanks.
This is another dish my Mom made. She used finely diced water chestnuts and finely chopped preserved mustard greens. Great ideas to change it up a little!
I have a pound of pork in my freezer and have been trying to think of something different to do with it. This looks delicious and i am looking forward to making it. I finally got your cookbook from Amazon just a few minutes ago and I can't believe how nice it is. The pictures are great and I can't wait to try more of your recipes. I have already made several from watching your channel and so far I have loved everything I have made. I really do love your channel and all that you share with us. Thank You!
Why oh why haven't I thought of this idea b4! Flo......I thank you 👍👌 Will be thinking of you all tonight as I tuck in to this wonderful dish . Hi dude 👋❤
Stirring in one direction helps keep the texture bouncy/springy and light. It’s about the proper texture for dumplings and meat cakes. Something about the protein fibers going in the same direction.
The reason for sub-1-inch patties is evenness (the center gets the heat slower) and quickness of cooking. That's also why non-American dimsum is small; you don't want to overcook it till the meat becomes rough ('hai' - the opposite of 'wat').
It makes the strands of fat combine into a strings and creates a more cohesive mass. About turning it backwards, I played an album (record) for my daughter years ago. She thought is was very cool and then asked "How do I rewind it." :-)
OMG! Flo you brought back soon many memories of my childhood with this recipe. My mom always added dried shiitake mushrooms (my favourite) and pickled preserved veggies (my dad's favourite). Looks like I'm making a trip to the asian market so I can make this in my IP. 💕
This is good for my youngest sister whom want to make this dish from her childhood she missed. The basic is good so that she can master it before getting fancy
This looks delectable, my friend. Remember when I suggested that you consider giving us some chopstick skills and you laughed because you don’t think you are skilled in that area (which I totally disagree with). So....how about Dude showing us how to manage this skill? He seems quite comfy with using the dreaded chopsticks that elude me? Love you, Flo. Jo
Been watching your videos with my Dad and tonight I tried this one for him. He loved it! You are teaching us 2 Scandinavians to cook & love Chinese home cooking! Yummy 😋 Blessings to you both!
How about adding some dried salted turnips? (Soak it in water to reconsitute it and take out some of the salt.) And serve it up on a bed of choi sum to soak up all the drippings!
Great video, as always...Bourbon...Dude and I definitely think alike...:) Thanks again for your work and your videos....you both are so much fun...I feel like we are so much alike in so many ways.
I love you you are such a cutie and I like your husband he is also cuter. I love your dishes they are so simple and easy and good for diabetic people and not pungent. Thank you
You bring back eating memory when mom would chop the pork and steam it w fresh chopped water chestnut and Shrimp Paste. Mom is 90 and does not do much w chopping. Thanks for keep up the o;ld time recipe. Mom always say just watch, dont ask for the recipe. I rely on you now.
Hmmm...reminds me when my mum use to do this on the rice cooker just in the same pot than our rice. But she add dry salted fish that make it so 🤤 yummy.
I just cooked this steamer minced pork according to your recipe for first time n it turned out very well!! It was so flavourful n e pork was tender n not too dry. Although I used mainly minced lean pork, it turned out not too dry - perhaps Bec of e corn starch. I’m so happy it turned out well Bec this is 1 of my favourite dish. Thank you so much for your awesome recipe!! I look forward to more yummy recipes from you! Keep going! 👍😀👍😀👍😀
The size of the die used in the commercial meat grinders, how cold the meat are and if they add any ice cubes, all have impact on the final texture of the ground meat sold at markets. Add salted egg, chopped up, or just the salted yolk in the middle, can fancy this comfort food dish up a notch. Corn starch helps with the "veleting" effect of Chinese cookery tecnhique, helps the meat retain more moisture while cooking.
You two are like relationship goals! 💖💖💖. Dude, your entrance is great 😂😂😂. My mom usually make it with Chinese dried mushrooms or salted duck egg! I love using the sauce mix it with rice! Yum yum 😍😍😍
Delish! My family had a restaurant and this was a home fave. FYI: I add diced preserved veg, and the cornstarch helps soften the meat as well as thicken the sauce a but. Side note: your hubby looks like an Asian Lin-Manuel!
I like doing the same thing but skipping the soy sauce and arranging about a can to a can and a half of canned anchovies packed in oil on top of the pork, then covering it in finely julienned or matchstick sized ginger, the ginger and fish flavor really go so well with the pork patty,
Please more of the childhood favorites! Love this dish, I just coincidentally (maybe not!) made pork hash (it's the Hawaii connection!) and it didn't turn out as well. I need to add a little sugar and I think I cooked it too long. I'm excited to try your recipe. Love you guys!
I thought about the " mix in one direction " rule. I think it keeps the meat more firmer due to binding it. By mixing in both direction, you would get less binding on the ground meat. Jus my 5 cents ( increased due to inflation ).
Thank you! I do not since I don’t use salted fish. But I’m sure it’s just as simple as adding a piece on top before cooking. That’s what my mom used to do.
this is such random timing, since this video is so old, but i bought some ground pork from kim's mart a few days ago and i really thought the texture was probably close to hand-minced!
Hello Flo & Dude, thanks for sharing your recipe, I must now go on a diet😂😂, Y'all have a wonderful weekend, God bless you and your Family always. 🇺🇸🇨🇦🍽☕️🇺🇸🇨🇦👼🏻👼🏻
Sounds yummy!! Would you mix in the water chestnuts or other additions before cooking. I'm assuming you would. I've heard the corn starch velvets the meat.
If you are using water chestnuts or other additions, add them before cooking. There are some items you could just place them on top. It would be a texture thing for me. For example, there is a preserved vegetable my mom used to add but she would chop it up and just place it on top of the meat patty before steaming.
Hey, that's my favorite dish as well, I like it with dry squid. nowadays, I cook this for my daughters every week, but they don't like dry squid, so I usually put dry mushroom, preserved vegetables, or water chestnut. They are all very good and kids like them. My recipe is very similar to yours, there are some differences in the making. Yes, I cut up from pork and chop. It doesn't take that long, maybe 10 to 15 minutes. and I do put in water, and more corn starch (1.5 tbsp). so it is very runny before cooking. when I steam it, it cover it with foil to minimize the water inside. still enough juice for rice, but not as much. Great video. Cheers!
Finally got around to watching your video. Staple in our household when I was a kid. Three versions (1) plain salted pork (2) Salted fish version where mom would just placed salted fish on top of the pork and (3) "sweet" version with chopped water chestnuts, shiitake mushrooms and Chinese sausage....and yes. "VAHT" would translate to "smooth". As you know, Chinese are very much about texture. When eating, my mom or dad would often comment about a certain food being 'vaht' or smooth...this was always a good thing. PS...Dude as you call him didn't have to go out of his way to 'DIS' the EMS that was heard in your video. They could have been going to save someone's life!
Not just a childhood favourite for us but also for our kids! Enjoy!
Thanks you
Delicious. Happy to see you cooking again. Try this tip in ground meat for a burger. It will also keep ground meat on a metal skewer.
- 1/4 tsp baking soda and 1TBS water poured into 1-2 pounds of ground beef helps maintain moisture and stops the rubbery texture and dryness. Protein molecules seize up with high heat, the soda changes the PH of the protein, thus allowing it to be cooked over a high heat without the rubbery texture we get so many times
This brings back memories. My grandma made this for me and my brother everyday (cause we would eat it every day) for lunch. She also hand chopped the pork with a cleaver. She steamed the patty over rice on a rice cooker. Making this now for my kid
this pork patty recipe is one that reminds me of my mom making a bowl of ground pork with crushed tofu and similar spices, I was born and raised in Hawaii, and we called it pork hash,and it was steamed as well, she also stuffed it in tofu pouches and steamed as well.... Love your channel, thank you for sharing your faith and recipes...
When I was a kid growing up, I would take pork and slice it, then chop it until I got the consistency very smooth. I'd almost forgotten about that until I saw your video. I'm in my mid-60's now so it was a long time ago! I didn't do the cooking, but I imagine there wasn't much stirring needed except to mix in any of the additional ingredients. Good memories.
Flo, I never commented on your videos before but I watch so many of them and you inspire me in so many ways!! and now that I live in a place that doesn't have Chinese restaurants, I am trying to cook more Cantonese dishes and your videos help so much! Thank you for doing this for us. Also, I am really encouraged by your faith in God as a fellow sister-in-Christ and love watching your interactions/relationship with Dude, hoping that when I am as old as you guys, my relationship with my husband will be that fun and goofy too haha
Thank you so much for your very kind and thoughtful words! Glad that you are enjoying the channel! Appreciate the support and encouragement! ❤️
Yes, one of my favorites too! My mom hand chopped it too. She added preserved mustard greens, mushrooms, and green onions. That's how I make mine too, and the family loves it!
Just wanted to say what a beautiful woman Flo is and when she laughs she shows how much she loves Dude. I always laugh with you two and in the short time I’ve been subscribed to your channel it’s so amazing all I have learned. Thank you!
I got a Instant Pot for Christmas and I've been hesitant to use it. But after binge watching your videos, I'm going to try it out. It literally has been sitting in our closet unopen. Our family loves Pork Patty with salted fish.
I don't have an Instant Pot and sadly won't have one anytime soon. So, thank you, thank you, thank you for saying the dish in Cantonese! I'm born here and I have to say my Chinese is poor at best. But, hearing you speak Cantonese makes me think of my mom 😊; and this childhood dish. When you used that word in describing the texture of the stirred/mixed meat; I was overjoyed! I'm thinking.. yeah, I GET what you mean 🙌!! Keep up with the Cantonese; 'cuz it really helps me with asking mom to show me her version of the dish as well. I can't wait for more of those beloved childhood dishes that bring back such wonderful memories around the dinner table for me... ❤
Thank you so much for sharing! Love it! Don't worry about not having an Instant Pot. Almost every recipe I make can be made on the stove top or in the oven. Might just take longer. Obviously this dish was made by steaming in a wok by my mom. Hope you'll give it a try or make your mom's version!
Thank you Flo! Your presentation brought back fond memories of my Dad who shared the cooking duties with my mother while we were growing up. We just loved his pork hash. We considered it a treat.
Love this. The line between family lore and nonsense is a fine one. But this is one of several videos that I will amalgamate into the patty I will make for the upcoming new year. Thank you!
Made this for dinner tonight in instant pot. Brought back childhood memories for my husband and making some food memories for my daughter! Thanks Flo!
I’m Japanese American, but when I was growing up, we would go to Cantonese restaurants and often get this dish. My dad LOVED it. It was very popular with Japanese Americans of my father’s and grandfather’s generations. We called it “hom yu.” I remember not liking the smell (probably from salted fish?), but it tasted delicious.
Ya my parents like hom yu. I didn’t like it until i got older. Now you cant find it due to Northern Chinese restaurants.
I love this. This is one of my favorite childhood dishes. I'm having a child soon, and want to be able to cook the same things for her that I grew up with.
I made this for dinner tonight and it was delicious. We served it over rice in a lettuce wrap. It was super yummy. Thank you for sharing!
So wonderful and happy to have found your page. As a first gen Canadian, this is super helpful to bring back some of my favourite childhood dishes. Keep these up, pleaseeee :)
Yes! Please make a cookbook of your Chinese recipes! Your childhood dishes brings back so many memories for me. Wish I could reserve a couple of them now (for myself and my sibs)
Thank you for all your videos, you're so Talented.
This was Soo nostalgic for me!! The sauce is the best. My family used to put black beans and thinly sliced mushrooms. We always had a big spoon to ladle sauce over our rice. Spot on!
Great! Thanks, Aminta!
I finally made this
I used ground chicken because my store is out of pork the last several times I went and ground chicken was on sale. I added red chili flakes and a thumb size piece of minced ginger! I put leeks on top. I did 2 pounds because I have a large famy and cooked 25 minutes and used a thermometer and it worked! Yum!
I read a blog called "A physicist's point of view", by BosonDad. He says that the protien molecules in meat are long chain-like molecules. When you stir in one directiins the molecules will tangle like string which makes the meat sticky. If you stir in more than one direction the molecules will ball up instead and you won't get the desired sticky texture.
I hope this is true in case I repeat it at a cocktail party. lol
@@drummerlovesbookworm9738
Lol...good point. But yeah, its true. I'm no physicist but I have a little experience making this.
It's like throwing pottery on a wheel. The clay molecule bonds are stronger when thrown on a wheel in one direction versus a cast or stamped piece.
Stirring one direction create the “net of protein “ which holds the patty together same goes for dumplings ... you can actually see the protein strings form if you keep going in same direction... if you stir in the opposite direction you will undo the protein strings, breaking them .... gramma is 100 percent right
It's a very good video in a way. It explains. I'm not Chinese, but I learn Chinese cooking. Thanks for talking about tradition and feelings behind. It helps a lot.
"undo it" stir in one direction - that made me lol! Thank you! Love the recipe!
It feels weird seeing books in the background but I like your basic recipe and the anecdotal narration. Thank you👍. My dad’s version has the chopped water chestnut and he topped the pork with oyster sauce before steaming. Yum🤤
My folks used to soak dried shiitake mushrooms, stuff them with pork patty mixture and steam till done. Special occasion dish. Yumm.
Oh my Lord! That looks soooo good! Love your Mum's reasoning by the way, she sounds a very sensible person.
😂
Thank you Flo! I tried today and loving every bite of it. Very comforting, yummy, and nutritious!
Cheap, quick, easy, and delicious! Perfect for a single father like myself!
My grandma made this last week and I took it to work!! It’s also one of my favorites 👍
My mom chopped dried squid into the pork patty. Thanks for the childhood favorite recipes. My mom passed away pretty young so I didn’t get a chance to learn these recipes. Thank you.
ew, but on the other hand, I put mussels into my meatballs and thats a questionable practise too ^^ or tahini. I simply do not like squid, but wich what mussels or prawns do in ground meat dishes, if you like it is probably pretty amazeing ^^ I love how everyone has their own special way to prepare things like that, adding something that sounds wierd to someone else . . . it gives them personality and is often so so good despite apearing unfitting at first ^^
Such a simple recipe and quite delicous! I see why children love it. I added cayenne pepper which made it ‘adult’. My pot runs hot so I only did 10 minutes and it came out just as you said.
Makes the meat "velvety". Stirring in one direction prevents the meat fiber to tangle together. One of my favorite "home" dishes.
I grew up eating this dish, but it was always made with the shredded szechuan preserved vegetable, or with shrimp paste. LOVE it. Thanks for putting this video together!
Thanks, Jonell!
We always loved this dish! Thank you so much for posting it!
My mom would chop up shiitake mushroom and pickled vegetables in it. That is my absolute favorite dish.
This looks really good, I am surprised Mr Dude did not need more spices! This one I will try but I have stopped buying any ground meats, so I must drag out the grinder. Good video, thanks.
This is another dish my Mom made. She used finely diced water chestnuts and finely chopped preserved mustard greens. Great ideas to change it up a little!
I just found your channel. I’m already binge watching. I cannot wait to try this!
I have a pound of pork in my freezer and have been trying to think of something different to do with it. This looks delicious and i am looking forward to making it. I finally got your cookbook from Amazon just a few minutes ago and I can't believe how nice it is. The pictures are great and I can't wait to try more of your recipes. I have already made several from watching your channel and so far I have loved everything I have made. I really do love your channel and all that you share with us. Thank You!
Aw... that’s so very kind of you to say! So glad you are enjoying the cookbook and our videos. ❤️
My childhood favorite too, my mom adds dried mushroom and water chestnut!
Thank you so much for the childhood nostalgia :)
We call that “pork hash” in Hawaii, it’s found in most Chinese restaurants here.
I need to go to Hawaii!!!
Use our IP when you’re here, we have the 6qt and 8qt. My companion likes when you use Cantonese she understands what you are explaining.
I may take you up on that, Garry! My Cantonese is not so great so, that’s a total compliment! 😉
LOL, Easier to make it at home. If one is going out it is easier to stop at a manapua shop and just buy pork hash.
Love how you and Dude play the flirting game. Makes me happy. ❤️
OMG... that is good. My childhood fav too. My mom would add lots of water. So we can used it in our rice to give it flavor.
Love your recipes! Thank you for adding to the variety of my cooking in an uncomplicated and delicious way. :)
Why oh why haven't I thought of this idea b4!
Flo......I thank you 👍👌
Will be thinking of you all tonight as I tuck in to this wonderful dish .
Hi dude 👋❤
Stirring in one direction helps keep the texture bouncy/springy and light. It’s about the proper texture for dumplings and meat cakes. Something about the protein fibers going in the same direction.
The reason for sub-1-inch patties is evenness (the center gets the heat slower) and quickness of cooking. That's also why non-American dimsum is small; you don't want to overcook it till the meat becomes rough ('hai' - the opposite of 'wat').
I am not Chinese, and I was told, when I was a child, that stirring in one direction, clock wise, was to keep in harmony with the universe.
That totally sounds like a Chinese “reason,” or a hippie. 🤎
It makes the strands of fat combine into a strings and creates a more cohesive mass. About turning it backwards, I played an album (record) for my daughter years ago. She thought is was very cool and then asked "How do I rewind it." :-)
Okay, we're so addicted to you both!
LOL!
OMG! Flo you brought back soon many memories of my childhood with this recipe. My mom always added dried shiitake mushrooms (my favourite) and pickled preserved veggies (my dad's favourite). Looks like I'm making a trip to the asian market so I can make this in my IP. 💕
Love it! Everyone has their own version!
i try this today ,.hOpe my employer will like it . thnkyou for the recipe
This is good for my youngest sister whom want to make this dish from her childhood she missed. The basic is good so that she can master it before getting fancy
Was craving this. Searched pork meat cake. Found this video. PERFECT
I made this using ground pork from a Korean market and it turned out soft and tender.
I really really love her personality... her smile & laughter especially
This looks delectable, my friend. Remember when I suggested that you consider giving us some chopstick skills and you laughed because you don’t think you are skilled in that area (which I totally disagree with). So....how about Dude showing us how to manage this skill? He seems quite comfy with using the dreaded chopsticks that elude me? Love you, Flo. Jo
LOL! Maybe we will incorporate that in a future video. 😉
This looks like pure comfort food. Yum!
It sure is!
Been watching your videos with my Dad and tonight I tried this one for him. He loved it! You are teaching us 2 Scandinavians to cook & love Chinese home cooking! Yummy 😋
Blessings to you both!
Thank you! Love this video. I’m so hungry now. I would loooooooooove to see more nostalgic childhood favs with or without the instant pot.
Also, chopped water chestnuts and green onions are good.
Yes!
How about adding some dried salted turnips? (Soak it in water to reconsitute it and take out some of the salt.) And serve it up on a bed of choi sum to soak up all the drippings!
I put sliced Chinese sausage on top.
Great video, as always...Bourbon...Dude and I definitely think alike...:) Thanks again for your work and your videos....you both are so much fun...I feel like we are so much alike in so many ways.
I started making Maple Bourbon Sours over the holidays. SO GOOD. I'm surprised no one has noticed the bottle of Wild Turkey on the shelf.
Mmm... maple bourbon sour. 🥃
Oh, adding water chestnuts would be delicious.
That's the way my dad used to make it.
savory and satisfying!
A family favourite. Looks great
I love you you are such a cutie and I like your husband he is also cuter. I love your dishes they are so simple and easy and good for diabetic people and not pungent. Thank you
Yea!!! I got a rice cooker with a steamer on top. Can do a one pot meal thing.
You bring back eating memory when mom would chop the pork and steam it w fresh chopped water chestnut and Shrimp Paste. Mom is 90 and does not do much w chopping. Thanks for keep up the o;ld time recipe. Mom always say just watch, dont ask for the recipe. I rely on you now.
Masarap Yan paborito ng buong pamilya gayahin konang recipe mo luto na kain na
Love your smile and laugh Flo. 💙
Same as our childhood time
Hmmm...reminds me when my mum use to do this on the rice cooker just in the same pot than our rice. But she add dry salted fish that make it so 🤤 yummy.
Now that would be a rice killer for sure! Looking forward to more of your childhood favorites 😋
I just cooked this steamer minced pork according to your recipe for first time n it turned out very well!! It was so flavourful n e pork was tender n not too dry. Although I used mainly minced lean pork, it turned out not too dry - perhaps Bec of e corn starch. I’m so happy it turned out well Bec this is 1 of my favourite dish. Thank you so much for your awesome recipe!! I look forward to more yummy recipes from you! Keep going! 👍😀👍😀👍😀
The size of the die used in the commercial meat grinders, how cold the meat are and if they add any ice cubes, all have impact on the final texture of the ground meat sold at markets. Add salted egg, chopped up, or just the salted yolk in the middle, can fancy this comfort food dish up a notch.
Corn starch helps with the "veleting" effect of Chinese cookery tecnhique, helps the meat retain more moisture while cooking.
Yup my mom made ours with all the other stuff and it was good! I need to stop by the grocery store tomorrow.
👍🏼
Really interesting recipes
Looking forward to trying.. thanks for sharing
You two are like relationship goals! 💖💖💖. Dude, your entrance is great 😂😂😂. My mom usually make it with Chinese dried mushrooms or salted duck egg! I love using the sauce mix it with rice! Yum yum 😍😍😍
LOL! Thanks, Bee!
Thank You Flo! 🤗I just made this and followed your recipe to a ‘T’! .. brings back my favourite childhood memories!🥰
Stirring in one direction creates the proper texture because the protein strands are aligned in continuous strands
I think the starch would be helpful in keeping hand-chopped pork together as a binding agent. If you are using ground pork, it may not be necessary.
Luv pork cookies❤️🇨🇦Vancouver
Delish! My family had a restaurant and this was a home fave. FYI: I add diced preserved veg, and the cornstarch helps soften the meat as well as thicken the sauce a but.
Side note: your hubby looks like an Asian Lin-Manuel!
I like doing the same thing but skipping the soy sauce and arranging about a can to a can and a half of canned anchovies packed in oil on top of the pork, then covering it in finely julienned or matchstick sized ginger, the ginger and fish flavor really go so well with the pork patty,
Please more of the childhood favorites! Love this dish, I just coincidentally (maybe not!) made pork hash (it's the Hawaii connection!) and it didn't turn out as well. I need to add a little sugar and I think I cooked it too long. I'm excited to try your recipe. Love you guys!
I keep hearing about this pork hash in Hawaii. I need to visit! Thanks, Sandi!
Super delicious food I always cook this with my employer
I thought about the " mix in one direction " rule. I think it keeps the meat more firmer due to binding it. By mixing in both direction, you would get less binding on the ground meat. Jus my 5 cents ( increased due to inflation ).
I found and subscribed to your channel today. It’s awesome! This brings back so many childhood memories. Do you have the salted fish version of this?
Thank you! I do not since I don’t use salted fish. But I’m sure it’s just as simple as adding a piece on top before cooking. That’s what my mom used to do.
This was one of my favourite childhood dish as well! I love it with salted 🐟💜
Yes!
this is such random timing, since this video is so old, but i bought some ground pork from kim's mart a few days ago and i really thought the texture was probably close to hand-minced!
Hello Flo & Dude, thanks for sharing your recipe, I must now go on a diet😂😂, Y'all have a wonderful weekend, God bless you and your Family always. 🇺🇸🇨🇦🍽☕️🇺🇸🇨🇦👼🏻👼🏻
Thanks, CT! You too!
Flo Lum welcome Flo.
Sounds yummy!! Would you mix in the water chestnuts or other additions before cooking. I'm assuming you would. I've heard the corn starch velvets the meat.
If you are using water chestnuts or other additions, add them before cooking. There are some items you could just place them on top. It would be a texture thing for me. For example, there is a preserved vegetable my mom used to add but she would chop it up and just place it on top of the meat patty before steaming.
I've substituted Xioaxing wine or Laojio with cooking sherry or a very dry sherry.
Hey, that's my favorite dish as well, I like it with dry squid. nowadays, I cook this for my daughters every week, but they don't like dry squid, so I usually put dry mushroom, preserved vegetables, or water chestnut. They are all very good and kids like them. My recipe is very similar to yours, there are some differences in the making. Yes, I cut up from pork and chop. It doesn't take that long, maybe 10 to 15 minutes. and I do put in water, and more corn starch (1.5 tbsp). so it is very runny before cooking. when I steam it, it cover it with foil to minimize the water inside. still enough juice for rice, but not as much. Great video. Cheers!
Thanks so much for sharing, Ben! So interesting to see every family has their own version.
Looks Delicious . I would like to try this with the Barley Fed Pork or the Berkshire Pork from Nikuya Meats in Richmond.
Finally got around to watching your video. Staple in our household when I was a kid. Three versions (1) plain salted pork (2) Salted fish version where mom would just placed salted fish on top of the pork and (3) "sweet" version with chopped water chestnuts, shiitake mushrooms and Chinese sausage....and yes. "VAHT" would translate to "smooth". As you know, Chinese are very much about texture. When eating, my mom or dad would often comment about a certain food being 'vaht' or smooth...this was always a good thing. PS...Dude as you call him didn't have to go out of his way to 'DIS' the EMS that was heard in your video. They could have been going to save someone's life!
Looks so good. Definitely will give this a try but will add salted eggs on top
Aiya, this brought back memories of my Amah , Ah Sarm. She would add Mui Choy to it and it was my favourite, This is comfort foode. lau Hau Sui !!