This is truly a household dish that most Singaporean Chinese would have eaten growing up. I used pork, but feel free to use minced chicken instead. It has many different variations, some families use other preserved vegetable, some with eggs, and some with mashed silken tofu. They are all equally yummy! My 3 y/o (who is picky & quite unadventurous when it comes to food) took a bite of the cut up meat patty/cake on her plate, her eyes immediately lit up. She turned around and asked me, “Mom, what’s this? It’s very yummy, I like it mom!”. That says a lot. It doesn’t look like much but I promise it is really very yummy. It has a good balance of saltiness & sweetness to it. It’s so quick (15 mins) and easy to make, you can almost make it with your eyes close.
Ingredients (Serves 4)
- 250g minced pork (or minced chicken)
- 1 tbsp light soy sauce
- 1 tsp corn flour
- Dash of white pepper
- 1/2 of a small bottle of preserved lettuces, diced (approx 2-3 tbsp)
- 1/2 bottle of the preserved lettuce liquid
- 1 clove garlic, minced
- 1 tsp grated ginger
Add all the ingredients into a mixing bowl, and mix well.
Spread it out on steaming plate and press to make sure it’s compact.
Steam over boiling water on high heat for 10 mins.
Garnish with parsley or spring onions.
Serve with white rice.