You can easily find this HK-style "Sok Mai Yuk Lup Fan" (Sweet corn with diced pork served with rice) in any "Cha Chan Teng" (HK cafe) in Hong Kong. My mom always cooked this when we were young, whenever our fresh meat stock is running low in the refrigerator.
It took me more time to write this blog than to prepare and cook this dish. 15 mins is all it needs. This is one of the favourite quick meal for our family. We have it almost every other week - easy to prepare yet nutritious and delicious. I use Del Monte cream of corn, the type packed in can, not paper pack, cox I find that softer and taste fresher. Meat and egg are added to complete an energizing, healthy meal.
Ingredient
It took me more time to write this blog than to prepare and cook this dish. 15 mins is all it needs. This is one of the favourite quick meal for our family. We have it almost every other week - easy to prepare yet nutritious and delicious. I use Del Monte cream of corn, the type packed in can, not paper pack, cox I find that softer and taste fresher. Meat and egg are added to complete an energizing, healthy meal.
Ingredient
1 can Del Monte cream of sweet corn
1 egg
200 - 300gm minced/sliced/diced pork marinate with soy sauce, corn starch,
sesame oil and sugar
1 1/2 can water
1/4 cube of chicken stock (Optional)
1 - 2 Garlic diced or pressed
2 tsp Potato Starch to thicken
Method
Stir fry garlic with some oil, add sliced/minced pork and 2 tsp of cooking wine. Let it sizzle for a few min. Add chicken stock cube with cream of corn, mix potato starch with water then bring to boil. Season with salt and little bit of sugar to your taste. Lastly, beat egg in a bowl and stir the batter while adding in egg. Off fire once the egg is added. It should be thick but not watery. You may add 1 more egg or more corn starch to thicken if it is too watery.
Served with a bowl of rice and soup. You'll have a typical HK set meal.
1/4 cube of chicken stock (Optional)
1 - 2 Garlic diced or pressed
2 tsp Potato Starch to thicken
Method
Stir fry garlic with some oil, add sliced/minced pork and 2 tsp of cooking wine. Let it sizzle for a few min. Add chicken stock cube with cream of corn, mix potato starch with water then bring to boil. Season with salt and little bit of sugar to your taste. Lastly, beat egg in a bowl and stir the batter while adding in egg. Off fire once the egg is added. It should be thick but not watery. You may add 1 more egg or more corn starch to thicken if it is too watery.
Served with a bowl of rice and soup. You'll have a typical HK set meal.
2 comments:
Thanks for the recipe. We missed food in Hong Kong and tried it. It was great! We added diced tofu and mushrooms ^o^
Hi Hi,
Glad that I can share the contentment of how one can cook some dishes that u miss in a long time! Good idea to add mushroom too!
shira
Post a Comment