xiamen minced meat rice 厦门肉酱伴饭

I was thinking of either making katsu don or bibimbap for dinner.

Something easy. Preferably a one-bowl dinner so I could pretend to do a Nigella (Lawson) and curl on on the sofa in front of the TV to eat my dinner.

Never mind that I don’t eat dinner on my sofa, or that we don’t have a TV in front of the sofa. It is one of those things I’d fantasize about doing once in a blue moon.

 

Anyway, I digress. So I ran out of chicken – yep it does happen once in a while – and the LAM is not a fan of Korean food in general, so I had to think of something else I could cook.

It so happened that I was flipping through my copy of “A Trip Down Memory Lane: Signature Dishes from the Tan Family” by David Tan Sek Yin and there was a recipe for this minced meat rice bowl.

The dish has meat, and loads of vegetables and egg (love!) and it was something the LAM would happily eat, so it was a no-brainer.

And, I did have some minced pork in the freezer, so I guess it was fated that I made this for dinner? 😛

Here are the step-by-step instructions on how to make this dish.

Start by marinating the mince with five spice powder, white pepper, sugar, corn starch and light soy sauce. Give it a good stir and set it aside.

Cut the potatoes into small cubes.

Deep fry the potato cubes until they turn golden brown. Place the potato on kitchen towels to drain.

In a hot wok, add vegetable oil. Stir fry the shallots until they turn soft and translucent.

Add the garlic, give it a quick stir, then add the meat.

When the meat was about 75% cooked, add the potato cubes, oyster sauce, Shaoxing wine and water.

 Stir to combine before covering the wok with a lid to simmer for a minute.

Add the frozen vegetables, dark soy sauce and fried shallots.

Continue stirring until the liquid reduces. Season with salt and turn off the heat.

Place some rice in a bowl, top with the meat sauce and a fried egg.

Find a sofa if you must. Turn on the TV, fold your legs under you and tuck in!

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Xiamen Minced Meat Rice 厦门肉酱伴饭
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Ingredients
  1. 400g minced meat (pork, chicken, beef or lamb)
  2. 200g frozen vegetables
  3. 2 potatoes, peeled and cubed
  4. 250ml water
  5. 100g shallot, peeled and thinly sliced
  6. 1 large onion, diced - I omitted this
  7. 4 cloves garlic, minced
  8. *4 eggs, fried sunny side up
  9. *2 cups rice, cooked
  10. 1 tablespoon oyster sauce
  11. 1 tablespoon Shaoxing wine
  12. 2 tablespoons dark soy sauce
  13. 4-5 tablespoons fried shallots
  14. salt, to taste
Marinade for the minced meat
  1. 1 teaspoon five spice powder
  2. 1 teaspoon white pepper
  3. 1 tablespoon sugar - I used 1 teaspoon sugar
  4. 1 tablespoon corn flour
  5. 2 tablespoon light soy sauce
Instructions
  1. Start by marinating the mince with five spice powder, white pepper, sugar, corn starch and light soy sauce. Give it a good stir and set it aside.
  2. Cut the potatoes into small cubes. Deep fry the potato cubes until they turn golden brown. Place the potato on kitchen towels to drain.
  3. In a hot wok, add vegetable oil. Stir fry the shallots until they turn soft and translucent.
  4. Add the garlic, give it a quick stir, then add the meat.
  5. When the meat was about 75% cooked, add the potato cubes, oyster sauce, Shaoxing wine and water.
  6. Stir to combine before covering the wok with a lid to simmer for a minute.
  7. Add the frozen vegetables, dark soy sauce and fried shallots.
  8. Continue stirring until the liquid reduces. Season with salt and turn off the heat.
  9. Place some rice in a bowl, top with the meat sauce and a fried egg.
Adapted from "A Trip Down Memory Lane: Signature Dishes from the Tan Family" by David Tan Sek Yin
Adapted from "A Trip Down Memory Lane: Signature Dishes from the Tan Family" by David Tan Sek Yin
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

 

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