Thanks for your recipe. For steam minced pork, if you spread it evenly, you just have to steam it for 8~10 mins. Yours look thick, but yet steam for 30 mins is definitely too long, maybe not more than 12 mins will do.
this is a nice dish, I use to eat it when im a kid. For steaming, use metal plate. Sometimes we just put this dish into our steaming rice cooker on top of the rice, cook both rice and meat together. When the rice is ready, the dish is ready too :)~~
Cooked this during dinner for my family and they really liked it! Thanks for sharing this video recipe. The dish was easy to cook too and does look like an island floating in water after steaming it haha!
It's in my pot now :) I read the internet to improvise the recipe if u like to try :) I add a little 1/16 teaspoon of darksauce, a little dash of soy sauce ,sugar and garlic oil... mix and I drizzle on TOP it's nice :) Thanks for the recipe!
Preserved vegetable is actually perserved white radish or white turnip. In cantonese is choy poh. (Tung choy is another type of vegetable). It comes packed in a plastic bag or a bottle. Can find in any chinese grocer or kedai runcit. Also in hypermarkets. Choose the good brand. Some very salty and not tasty. A ceramic or porcelain bowl that cracks in the heat is not 100% ceramic/porcelain. My grandmother never had problem with hers.
All you have to do to keep the bowl from cracking is to make sure you heat it up before putting it in the pot. The break comes from thermal shock as the cold material expands too quickly in certain spots and slower in others, so you get opposing forces that can cause cracks or breaks.
Look Great.....we call the preserve vegetable in indonesia is tong chai....sometime i put 1 salted egg yolk on top of the meat...and have this dish with plain congee........
Hi Grace...stumble upon your channel today..And i love it. Subscribed immediately. You sound nice, and all the food you offered make me drool... Btw, sorry..not a food related question but may I know what kind of camera you use to film?
My mom would always make something like this, but she would always include chopped water chestnuts and eggs. The egg would turn into an almost custard during cooking, sort of like Chawanmushi.
Glad you made a tutorial on this wifeh!! Tis one of my fav dishes too! You made it look simple, good for n00bs like meh!! :D As for the non alcoholic substitute of the wine, maybe we can try to put Apple Flavoured Barbican? HAHA. Anyone who's crazy enough to do that, please let me know :P
My fridge is slowly stocking up with more n more ingredients following yr recipes ! Yes this 1 of my favorites too in Singapore! Looks more like an asteroid from space with tiny green aliens screaming for joy !!! ha ha ... :P Gonna try this soon! B t w Can we use the Tianjin vege for any other recipes? Thank You. : )
Hahaha! I like it how you phrased the whole thing, "tiny green aliens screaming for joy" LOL!! I hope you will like this recipe. Don't forget to rinse the preserved vegetables with warm water to reduce the saltiness :) The tianjin vege can be used in other dishes like soup, stew with pork or chicken with black sauce/soy sauce or even as toppings for your steamed fish (with ginger). Happy cooking!
Hey Angela...in this video I am using Shaoxing (city) Hua Diao Jiu :P So, its the same to answer your question. But there is another "Shaoxing wine" which is slightly reddish can also be used for this dish. Both wines are of the same kind, Huang Jiu.
Nope :) You can have the full recipe with ingredients here: www.nyonyacooking.com/recipes/steamed-minced-pork-with-tianjin-preserved-vegetables~SyR1uPjwGq-X
I believe what u are using is from Thailand and not from Tainjian China. Further more u should specify what type of pepper u are using, Whiite or Black.
I see I see. I often think what's the diff.. You know the spelling of shaoxing n hua diao..made me confused all the time. I hv hua diao jiu with me! Thanks for the recipe!!
they are both rice wines but shao xing rice wine is made from brown glutinous rice while guang dong rice wine is made from normal rice, I believe. You can of course use guang dong rice wine too or dry sherry would be a good substitute :D
I have enjoyed watching yr videos and have tried a few already. Your cooking instructions are clear and systematic but wld prefer ingredients recipe to categorize for which part of the cooking eg. Loh mai fun.. Ingredients separated fm mushroom & chicken, probably label whether for glutinous rice or chicken mushroom. Easier instead of trying to guess... Thanks anyway and keep up with more authentic Chinese dish
![Mee Rebus | Noodles in Sweet Potato Sauce | Mi Kuah [Nyonya Cooking]](http://i.ytimg.com/vi/HNnM3s2ewoA/mqdefault.jpg)
Do you know how delicious this is???? I had a morning work out and ate this with rice and steamed veg. It was gorgeous!
;) we have more delicious recipes on www.nyonyacooking.com. Can't wait to see your reviews there too!
Thanks for your recipe. For steam minced pork, if you spread it evenly, you just have to steam it for 8~10 mins. Yours look thick, but yet steam for 30 mins is definitely too long, maybe not more than 12 mins will do.
your channel is perfect for all malaysian students studying abroad! love it!
I know how you feel. Haha. Thanks for the support and I'm just glad that the videos helped!
Thank you. I love this dish. Reminds me of my childhood in Malaysia. Living in Australia now, so this is such good comfort food.
Love the simplicity of it all, am going to try it tonight for the family. BTW, love your dimples when you smile.
Thanks for your kind comment :) Hope you will love it!
this is a nice dish, I use to eat it when im a kid. For steaming, use metal plate.
Sometimes we just put this dish into our steaming rice cooker on top of the rice, cook both rice and meat together. When the rice is ready, the dish is ready too :)~~
Yea, great idea ^^ Saves time too..hehe
Thans for sharing your recipe. My chinese boss really love it.
You can find more recipes on www.nyonyacooking.com/recipes which your boss will enjoy. All of our new recipes are there! - Admin
My mum used to cook this very frequently too . It's really irresistible !
Yes!!
All your videos are so easy and helpful for a student like me that is studying abroad and constantly missing home cooked food. Keep it up !
I am glad I did :) Please do try out some recipes and share with us the photos through the website, www.nyonyacooking.com
My first Nyonya video. New subscriber now. Looks great!
Just made this tonight. Loved it! Having the leftovers for lunch tomorrow 😊👍🏻
to be honest i LOVE you
been looking for this recipe for like 20 years
thank you
everyone needs to try it
will change your life
Jeffrey jeff Glad to give the answers needed. Hehe...I love this too :)
This turned out very good and flavorful.
Nice! Did you take a photo? If you did, hop on to nyonyacooking.com to upload your food snap in your profile ;)
@@nyonyacooking I will post the pic..
Oh I love it. More recipes please 💕🙏
Cooked this during dinner for my family and they really liked it! Thanks for sharing this video recipe. The dish was easy to cook too and does look like an island floating in water after steaming it haha!
That looks delicious! An easy and tasty dinner for any night of the week! I LOVE the simplicity! I like preserved mustard greens!
Helpful recipe..im also love steamed minced pork with salted eggs..yummy..thank you for your recipe
I love this dish and tried today. Delicious. Thanks
Thanks for the recipe.Made this for my dad and he loves it!
definitely going to try this out. i always wanted to make this dish... at last i have your recipe!
Yay! Try it out and send me a photo of it through facebook alright!
It's in my pot now :)
I read the internet to improvise the recipe if u like to try :)
I add a little 1/16 teaspoon of darksauce, a little dash of soy sauce ,sugar and garlic oil... mix and I drizzle on TOP it's nice :)
Thanks for the recipe!
Love this! This is one of my favorite dish as well!
I usually eat this with poridge.. So good!
Oh so yummy right?! :D
yes so yummy! :)
Preserved vegetable is actually perserved white radish or white turnip. In cantonese is choy poh. (Tung choy is another type of vegetable). It comes packed in a plastic bag or a bottle. Can find in any chinese grocer or kedai runcit. Also in hypermarkets. Choose the good brand. Some very salty and not tasty. A ceramic or porcelain bowl that cracks in the heat is not 100% ceramic/porcelain. My grandmother never had problem with hers.
so is Tianjin Preserved Vegetables known as tong chye or chai por. I understand they are different.
My mom makes this a lot when I'm sick. Except she replaces the preserved veg with lots of garlic and serves it all up with a nice bowl of congee :)
Hehe...garlic definitely helps in strengthening the immune system :)
I'll try your recipe look like much yummy😀
Thank you for sharing, learned to cook a few dishes from your very precise demonstration.
Really very nice🥰
A great dish for someone who has just recovered from an illness.
True!
Going to give it a try after finding some Tianjin Preserved veg.
My mom likes to make this dish at home.
Will make this using minced chicken 👍🏼
Good video of Malaysia mixed rice. Miss Malaysia. Keep up your good work Grace. :)
^^ Thank you!!
Nice cooking
All you have to do to keep the bowl from cracking is to make sure you heat it up before putting it in the pot. The break comes from thermal shock as the cold material expands too quickly in certain spots and slower in others, so you get opposing forces that can cause cracks or breaks.
Corinn Heathers Great tip!
Look Great.....we call the preserve vegetable in indonesia is tong chai....sometime i put 1 salted egg yolk on top of the meat...and have this dish with plain congee........
Yeah..tong chai and minced pork, chye po and eggs great with plain congee and you char kwei...shiok haha :)
Great tip. Very useful
Yes,chap fun..I miss Malaysia. Thank you very much for the recipe x
I wanna try this for my baby!!!
sinta pertiwi Yes please!
yum yum
Nice dish. But I could not find Tianjing preserved vegy (Tong Chai) in Meadow Lake, SK. Thanks. I miss SE Asian food.
John Wisnu Alwi :( That's bad. Could you find it on some online shops?
I will try this.thank uu
Hi Grace...stumble upon your channel today..And i love it. Subscribed immediately.
You sound nice, and all the food you offered make me drool...
Btw, sorry..not a food related question but may I know what kind of camera you use to film?
Deby Yong Thank you Deby!! It is such a pleasure to have you subscribed to the channel. The camera used was Canon 600D
It's also very tasty if you use shrimp paste and salted fish instead of preserved veggie.
But this is also a very yummie.
Mmmmmm...i can imagine that because salted fish and shrimp paste is salty too.. Yums!
I enjoy your videos. When are you uploading your new videos ❤❤
so simple but delicious :)
Yeah....didn't require much effort!
I like your video so much it's very clear and easy hmm may I ask u a question r u Chinese
My mom would always make something like this, but she would always include chopped water chestnuts and eggs. The egg would turn into an almost custard during cooking, sort of like Chawanmushi.
Boah....sounds a w e s o m e! I'd like to try that next time!
Love the recipes!!!! I'm so gonna try them one day! Haha. Sorry just started watching you today, but where r u living now? And why??
my mom use minced pork and ikan asin (salted fish)
very simple dish
Yums!! I love salted fish too.
Thnks Nyonya Cooking
i used to cook this, but instead of flour i used egg, here in my place i cant find salty vege. i love it.
Jocelyn Tiu That is another way to bind the ingredients :)
Do you steam on high heat from the start until the end? Thank you.
my fave in mixed rice shop. Which part of the pork is the best?
Hi Grace, I like your channel so much, I am Malayian too :). Can you teach us how to make curry puff and Assam Laksa?
Will remember it and put into my request list :D
OMG...THANK YOU!!!...
Welcome! Get all of our new recipes here: www.nyonyacooking.com/recipes - Admin
I am hungry 😋
I can not concentrate watching the video because of your beatiful smiling eyes and dimples..😂
Can I use the rice cooker instead? And using a stainless steel plate to steam the meat in the rice cooker?
Hi Grace! corn starch and corn flour, !are they same?
I can't eat corn flour (allergic to corn!) can I use tapioca?
Also, you make cooking seem so effortless! Love the videos!
Yes, sure. Awww...thanks! I hope you will like the recipe ^^
Great recipe! Oh how do you store the preserved vegetables after opening?
Just keep it in the fridge :)
does that also apply to preserved vegetables that come in a claypot?
Yup, just the same :)
Glad you made a tutorial on this wifeh!! Tis one of my fav dishes too! You made it look simple, good for n00bs like meh!! :D As for the non alcoholic substitute of the wine, maybe we can try to put Apple Flavoured Barbican? HAHA. Anyone who's crazy enough to do that, please let me know :P
Haha. When r u gonna cook :P I will try it next time then...and tell u how it turns out.
My fridge is slowly stocking up with more n more ingredients following yr recipes ! Yes this 1 of my favorites too in Singapore! Looks more like an asteroid from space with tiny green aliens screaming for joy !!! ha ha ... :P Gonna try this soon! B t w Can we use the Tianjin vege for any other recipes? Thank You. : )
Hahaha! I like it how you phrased the whole thing, "tiny green aliens screaming for joy" LOL!! I hope you will like this recipe. Don't forget to rinse the preserved vegetables with warm water to reduce the saltiness :)
The tianjin vege can be used in other dishes like soup, stew with pork or chicken with black sauce/soy sauce or even as toppings for your steamed fish (with ginger). Happy cooking!
i bought it because i liked the jar, i have 2 questions, is it normal it smells pretty funky? also, do you rinse it before you use it?
Soak it and clean out grit.
Can I replace the veg with salted egg yolk instead? I think i tried something like that we salted egg yolk.
Hi, do youbuy the minced meat from supermarket or do you mince it yourself?
i love your voice..
Hi Grace, what's the diff between shaoxing and hua diao jiu?
Hey Angela...in this video I am using Shaoxing (city) Hua Diao Jiu :P So, its the same to answer your question. But there is another "Shaoxing wine" which is slightly reddish can also be used for this dish. Both wines are of the same kind, Huang Jiu.
the tian jing preserved vegetable is "dong choi" or "choy pou"? thanks dear
Dong choy :D Welcome!
Thank you!!
Welcome!!
i liked your smile more than your dish, seriously!! 😂😂
Do you know any other recipes using tian jin/tong chai? I want to buy it but it has limited use so it just stuck in my fridge.
If the pan is large enough place two sets of bamboo chopsticks or disposable ones to allow dish to sit above the water.
hi Grace, can i use the same marinate for the salted fish minced meat too? (less soy and salt though)
Yes sure. Cut down on the soy and salt as you mentioned :)
Hi,
I love to cook this dish . Can I replace shaoxing wine to sake cooking wine ?
You can use 18 yrs Single Malt Highland Whiskey to replace the Shaoxing wine.
Hi Grace, do you have videos of Chicken Rice and Nyonya Laksa?
Hey Emma, not at the moment, but I'd put it up on the request list alright!! :D
Hello Grace! Do you have a steamboat recipe?
Can I replace Dong Choy with Choy Poh? My market cannot find Dong Choy.
adidassalemalaysia Usually this recipe is made with dong choy but if you can't find it, just try with dong choy. I'm sure its just as good!
hi, do you add baking soda in your dish?
Nope :) You can have the full recipe with ingredients here: www.nyonyacooking.com/recipes/steamed-minced-pork-with-tianjin-preserved-vegetables~SyR1uPjwGq-X
Can use rice wine?
What microphone are you using?
What would be the substitute for tianjin preserved vegetables??I cannot find it here in Phils.!
+Mohimira Mohini Try looking for pickled chinese cabbage?
+Nyonya Cooking ............ah ok I will find it here in Philippines.
They might not have the exact same thing. But I believe, you should be able to find something similar. Sometimes as canned food.
Grace, are you around ? Where to buy tianjin preserved vegetable in P.J?
Ong KENG HO Try supermarkets like tesco or giant? Else the wet market! :)
this must use wine?
Can I add waterchesnut ?
Do you wash the preserved vegetables before you put them in the dish?
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Chicken stock would be a good substitute for the wine.
My Favoriten use mushroom
Thx....
Nice too! :D
loved your post! now my wife jealous. because my cooking is better than hers! lol
substitute with pineapple juice?
Are you studying in Germany?
I believe what u are using is from Thailand and not from Tainjian China. Further more u should specify what type of pepper u are using, Whiite or Black.
I see I see. I often think what's the diff.. You know the spelling of shaoxing n hua diao..made me confused all the time. I hv hua diao jiu with me! Thanks for the recipe!!
yeah exactly that would work. hehe... :D
Nyonya Cooking how about guangdong rice wine? are they the same? thanks!
they are both rice wines but shao xing rice wine is made from brown glutinous rice while guang dong rice wine is made from normal rice, I believe. You can of course use guang dong rice wine too or dry sherry would be a good substitute :D
Nyonya Cooking thank you so much!
egg is another key ingredient
KS Tan This recipe doesnt call for eggs but there is a similar one that has eggs in it, which happens to be my favourite too. hehehe
I see that there is no egg in your meat mixture!
If, use chiken how? Nice or not?
Sure nice! Try it out :D
which brand of soysauce do you use :)
Kikoman :)
Add salted egg would be nice :)
Yums :D
My mom makes this but she adds a few eggs.
Keri Xianne Good idea cause that will bind the meat together :)
How to cook ginger black bean duck
I have enjoyed watching yr videos and have tried a few already. Your cooking instructions are clear and systematic but wld prefer ingredients recipe to categorize for which part of the cooking eg. Loh mai fun.. Ingredients separated fm mushroom & chicken, probably label whether for glutinous rice or chicken mushroom. Easier instead of trying to guess... Thanks anyway and keep up with more authentic Chinese dish