A unique taste and texture pairing minced pork with preserved fish.

300g grounded Pork with mixture of fats.

2 slices thinly sliced Salted fish

(Remove the salted fish skin)

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5 pieces chopped fresh water chestnut

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Season with sesame oil, Hua Tiao Chiew (cooking wine) , finely julienned fresh young ginger, light soy sauce, dash of grounded white pepper and pinch of salt.

(Note the salted fish is already salty)

Mix grounded pork with chopped salted fish together with the seasonings in a bowl.

Add cornflour together with 2 to 3 tablespoons of water and mix well with fork in one direction until fluffy.

Let the mixture marinate for at least an hour in the refrigerator.

Heat up the steamer with water to boil and transfer the mixture into a metal plate to cook.

Steam until the pork is completely cooked.

Topped with chopped spring onions before serving

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It’s best to serve this dish hot together with plain porridge or white rice.