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Thursday, June 27, 2013

Fragrant Braised Minced Meat & Mushrooms

A very tasty and delicious braised minced meat dish that goes well with plain white rice or blanched noodles either dry or with soup.   Lovely dish suitable for the young and old. 

Ingredients
[original recipe from a food magazine - Yum Yum with slight modifications]
300 gm meat [can used pork belly or pork tenderlion]- minced or diced
2 tbsp chopped garlic
3 tbsp chopped shallots
1/2 tbsp chopped ginger
1 piece Eryngii mushrooms [king oyster mushrooms] - diced
1 star anise
1 cinnamon stick
2 bay leaves
1 tbsp oil
1 tsp sesame oil
2 cups water
Seasoning
2 tbsp light soy sauce
2 tsp dark soy sauce
1-2 tbsp shaoxing wine
1 tsp salt
2 tsp 5 spice powder
2 tbsp rock sugar tablets
  1. Heat oil in non-stick wok, saute chopped garlic, ginger and shallots until brown.  Add spices and meat.  Stir fry to combine ingredients.
  2. Add in diced mushrooms and seasoning.  Continue to fry until ingredients are well mixed and cooked.
  3. Add in water. Bring to boil then lower heat and simmer until meat is tender and gravy is reduced [if you prefer more gravy, add more water and thicken slightly with cornflour mix].  This takes about an hour [for the meat to be really tender and fragrant].
  4. Serve hot over white rice or blanched noodles.  Garnish with chopped spring onions.
I'm linking this post to Cook your Books #1 Event hosted by Kitchen Flavours

  photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

4 comments:

kitchen flavours said...

Hi Kimmy,
This looks delicious! Would be great if served over tofu too!
Thanks for linking!

kimmy said...

Hi Joyce, pour over steamed soft tofu or blanched leafy greens would be good. There wasn't any left to do this, maybe next time. Good idea.

Sonia ~ Nasi Lemak Lover said...

my version usually very simple, not adding all these spices..yours must be full of spices aroma.

kimmy said...

Hi Sonia, yes there is a difference with these spices.

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