Minced Pork Mushroom Rice Set

Flavourful minced pork mushroom rice which my kids adore! They especially love the lava egg! I actually cooked the egg for 2 consecutive days for them hehehe of course for myself also :D This dish is so delicious that I could not stop topping up more rice! 

香菇肉燥饭
Ingredient

• 400gm minced pork
• 30gm dried shitake mushroom, softened and chopped
• 60gm dried shrimps, softened and chopped
• 150gm shallots, chopped
• 50gm garlic, chopped
• 1 piece preserved beancurd
• 2 tbsp chinese wine
• 5 tbsp oil
• 600ml water
• 1 tbsp oyster sauce
• 1 tsp light soy sauce
• 40gm rock sugar
• 1 tbsp dark soy sauce
• 1 tsp five spice powder

Method

1. Heat oil in wok, sauté shallots, garlic, dried shrimps over low heat until fragrant and golden brown.
2. Add mushroom and stir fry for 2 mins.
3. Add in minced pork, preserved beancurd and wine. Use the spatula to loosen the minced and stir fry over high heat until well combined. 
4. Add in water and seasoning, bring to boil.
5. Cover and simmer over medium heat for 45mins until the flavour has been absorbed. Dish out and serve with hot rice.

Recipe modified from Y3K recipe

Recipe adapted from wokkingmum

Nitamago aka Lava Egg

Ingredient (4 eggs)

• 5 tablespoon Light Soy Sauce
• 3 tablespoon Water
• 3 tablespoon Mirin
• 2 tablespoon Brown Sugar
• 1 teaspoon Superior Dark Soy Sauce

Method

1. Combine all ingredients in a pot and bring to a simmer.
2. Once sugar has melted, let the marinade cool completely.
3. Place 4 lava eggs*  in a zip-loc bag and carefully pour the marinade into it.
4. Carefully squeeze all the air in the zip-loc bag out (ie, no air pockets) so the eggs will be completely in marinade.
5. Marinate overnight.
6. To serve, drain eggs from marinade and cut into half.

Note : Bring a pot of water with a dash of salt, enough to submerge 4 eggs, to rolling boil. Turn down heat, gently place down 4 60gm cold eggs into the hot water, swirl lightly with a spoon. Cook on low heat for 7 mins. Remove from fire and plunge eggs into a bowl of cold water to stop the cooking process. Gently crack and peel the shells. 

台式泡菜

Ingredient

• 500gm cabbage, shredded
• 1 small carrot, julienned
• 1 red chilli, sliced
• 2 tbsp salt
• 2 tbsp sugar
• 2 tbsp white vinegar

Method

1. Place shredded cabbage and carrots in a large mixing bowl. Toss in salt and mix well. Set aside for 10mins.
2. Squeeze away excess liquid and place the vegetable in another bowl. Add in chilli, sugar & white vinegar. Mix well.
3. Transfer mixture into a clean glass container. Seal and chill for at least 2 hours for flavours to infuse.

Recipe adapted from '简易泡菜。凉拌菜