Grandma’s recipe of Méi Cài Zhēng Ròu Bǐng gives you the taste of the past. This authentic dish is the signature of many Singaporean households.
Things to know about Méi Cài Zhēng Ròu Bǐng Recipe
A plate full of grandma’s love, steamed minced pork with preserved vegetables (Mei Cai) is a comfort food that is commonly served in Singaporean households of Chinese origin. Mei Cai itself has pickled Chinese mustard leaves and cabbages.
Méi Cài Zhēng Ròu Bǐng shows that the influence that came from Chinese immigrants in the 1800s strongly formed the culture in Singapore as we know it right now. This food also cannot be separated from the Hawker culture which the immigrants that came from China, India, and Indonesia established culinary businesses in the form of street stalls. People found pork dishes at these stalls. Therefore, you may also find some people call it Hawker’s style steamed minced pork.
Singaporean steamed minced pork Méi Cài Zhēng Ròu Bǐng is different from other minced pork dishes that come from other parts of South East Asia. This dish does not have aromatic spices, unlike minced pork dishes that you find in Thailand or Vietnam. Besides, it is firm and shaped like a cake.
You can serve Méi Cài Zhēng Ròu Bǐng as a side dish with rice or porridge. Usually, moms or grandmothers will serve this dish for breakfast. No wonder for many Singaporeans, steamed minced pork with Mei Cai is a reminder of home, especially for those who live separately from their families.
The cooking process of this dish is simple, so many people can make it by themselves. The recipes of steamed minced pork may differ among the families. Regardless, this is a signature dish passed down from generation to generation.
Traditional Steamed Minced Pork with Preserved Vegetables (Mei Cai) from Singapore. Authentic Recipe of Méi Cài Zhēng Ròu Bǐng.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 250 grams (8.82 oz) Ground (Minced) Pork
- 2 units Mei Cai
- 1/2 tsp White Sugar – Regular Sugar – Granulated Sugar
- 1 tbsp Light Soy Sauce
- 1/2 tsp Ground White Pepper Powder
- 1 tsp Sesame Oil
- 1 tsp Thai Fish Sauce
- 1 1/2 tsp Cornstarch
- 1 clove Garlic
- Soak Mei Cai in water for 15 minutes, then squeeze out the water.
- Chop Mei Cai finely, then mix it with sugar and sesame oil. Set it aside.
- Chop garlic, then mix it with pepper and fish sauce.
- Place minced pork in a bowl then add the fish sauce mixture.
- Add in cornstarch and the marinated Mei Cai.
- Place the pork mixture in a heat-resistant deep dish. Flatten the mixture to make a firm and thick disc.
- Steam for 20 minutes.
— Specific Atributes of This Recipe:
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