It is a dish that is very easy to make but looks very impressive. My mom likes to make it when we have guest to come over. You can substitute the shiitake with shrimp or dried tangerine peel. Both are very delicious.
INGREDIENTS:
2 Mao Melon
200 gram Minced Pork
5 Shiitake Mushrooms
MARINADE:
3 tablespoons Soy Sauce
1 tablespoon Chinese Rice Wine
1 tablespoon Sugar
1/3 teaspoon White Pepper Powder
1 tablespoon Vegetable Oil
SAUCE:
3 tablespoons Soy Sauce
1 tablespoon Water + 1/2 teaspoon Cornstarch
DIRECTION:
1. Submerge the shiitake mushrooms in the water until they are soften; cut the mushrooms into dices. Preserve the water.
2. Peel the mao melon, cut it into rounds. Each about 2 cm into height. Spoon out the seeds in the middle. Set aside.
3. In a mixing bowl, combine minced pork, diced mushrooms, and the marinade. Mix well. Divide the pork into equal portions, and fill them into each of Mao melon.
4. Place all the Mao melon carefully into a wok. Fill the wok with water that is half way up the Mao melon. Add say sauce, sugar, and the preserved shiitake soaking water. Put the lid on. Cook the Mao melon over high heat for 15 minutes. Transfer the melon to the serving plate. Preserve the sauce.
5. Mix the cornstarch with two tablespoons of the water. Stir the mixture into the preserved sauce in the wok. Cook it over high heat until the sauce is thicken. Pour it over the melon. Serve the dish with steamed rice.
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