One week down! I did quite a lot during the past week: collected and bought things I have not been able to collect and buy while I was still working, went jogging in the morning, went swimming at the OCBC Aquatic Centre (and came out with a panic attack) and cleared out all our wardrobes. I also finally reached out for help to replace the faulty tap in the kitchen. It’s been dripping nonstop for a week now (or more?) and it’s been painful watching all the water go to waste. Now that it’s been replaced by a much trendier black tap, I’m really happy and feeling all accomplished.
All of these, on top of being a full-time mum for my boy, to study with him and make sure he does all his homework correctly.
This morning, we also finally settled the boy in his new football academy. Fingers crossed for that one.
Tomorrow morning, I shall try to wake up at 5am to watch the World Cup match with Norway V England. I’m placing my bets on the Vikings.
And in the midst of all these excitement, I have made a really, really tasty steamed dim sum using minced pork and coated with rice. These rice pork balls end up really juicy right after steaming, so make sure to eat them while they are piping hot!
Ingredients:
- Minced pork: 500g
- Spring onion: 4 stalks, finely chopped
- Water chestnut: 2, finely chopped
- Oyster sauce: 1 tbsp
- Sweet chilli sauce: 1 tbsp
- Garlic: 3 cloves, finely chopped
- Ginger: 1 tbsp, grated
- Salt: 1 tbsp
- Glutinous rice: 1 cup, soaked in water overnight
Method:
- Combine minced pork, spring onion, water chestnut, oyster sauce, sweet chilli sauce, garlic, ginger & salt.
- Roll out into bite-sized balls.
- Coat evenly with glutinous rice.
- Steam 30minutes till cooked.
- Serve hot with dipping sauce.
Disclaimers:
- This recipe was kindly adapted from Periplus Mini Cookbooks’ ‘Yum Cha & Asian Treats’.
- The recipe used plain white rice while I used glutinous ones. Both should work to the same effect.
Serving:
About 25 balls
