Friday, October 12, 2012


This dish is always the best accompanied with some steamed white rice. Very easy to prepare and the best dish for the kids and adults.....cause this this dish is very delicious in a way. Here's the recipe to share.

NOTES : The fermented black bean fish paste can be prepared beforehand and kept in the refrigerator for later use.  

Preparation Time : 20 minutes
Cooking Time : 20 minutes


500 g ground pork

1/2 tbsp oil
1 tbsp chopped garlic
5 shallots, peeled and chopped
3 chili padi (Thai bird chili), chopped
1 can fermented black bean fish, chopped the fish meat and reserved the oil in a bowl
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar

1 tbsp chopped carrot
1 tbsp chopped garlic
2 tbsp chopped green onion
1 tbsp light soy sauce
1 tbsp cornstarch
1/2 tsp salt
1/4 tsp pepper
1 tsp sesame oil


1. In a heated wok, add the oil and reserved can oil. Saute chopped garlic and shallots until aromatic. Add in the chili padi, fish meat with black beans and stir-fry until fragrant. Add the oyster sauce, light soy sauce and stir well. Dish up and set aside.

2. In a mixing bowl, combine ground pork with ingredients B and mixed it until very sticky. Transfer into a steaming plate.

3. Spread black bean fish paste onto the ground pork mixture. Steam over high heat for 15 minutes or until cooked. Remove and serve.

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