Here I go again, flaunting some of my mil’s sau sai (culinary skills). When she goes to Hong Kong again very soon, I will be left with the daunting task of planning the meals, 2x a day, 6/7, boohoo hoo hoo hoo …..
Steamed minced pork with shredded wood ear fungus, dried portobello mushrooms, shredded cuttlefish and mar thai (water chestnut). This is my all-time favorite and my mil makes very delish steamed pork dishes. In order to get a smooth texture of the pork, you need to add in some pork fat. Also, you have to mix the raw minced pork with some sesame seed oil, pepper, salt and water and stir and stir in one direction in a big bowl before steaming it.
I have more pix of her sau sai to upload but I’ll do that in my next post. I’m sure you peeps are already salivating here eh, heheheheheh…..
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