This dish is easy to cook but a nightmare to think out a name for it. For starters, it is not exactly fried. Neither is it stir-fried, steamed, braised, stewed or poached. I would put it as a combination of a quick and light stir-fry mixed with quick stewing for a quick and delicious meal. Now, it is quite common in chinese homes to have seaweed soup which comes with minced pork. But it is altogether another thing to have it cook this way that I am sharing with you. Whereas seaweed soup may be bland to some, this dish is tasty to the core hence, the name Seaweed Delight.
Mum first learnt this dish from 1st aunt and thereafter, taught me how to cook this dish. It has now become my preferred dish if I were to cook seaweed at home. The basic ingredients are no different from cooking seaweed soup but the cooking method and seasoning is slightly different. As you read the recipe, you will know why. Anyway, this dish has always made its presence on the dinner table only to vanish in every meal session. So, resist trying it at your peril.
This is my 1st aunt’s recipe for Seaweed Delight.
- 1/2 piece of seaweed (it comes in dried form and round shaped)
- 150 grammes minced pork
- 2 cloves garlic (minced and chopped into the minced pork evenly)
- 300 ml hot water
- 1 tablespoon cooking oil (peanut or palm)
- spring onions (chopped)
- 1 tablespoon oyster sauce
- Salt to taste
- a few dashes of white pepper powder
Soak seaweed in a bowl of water to soften it. Rinse seaweed of impurities eg. sand. Drain and set aside.
Heat oil in wok and stir fry the minced pork until pork becomes cooked. Add water followed by seaweed. Bring to boil and add seasoning. Allow sauce to reduce and sprinkle spring onions evenly prior to serving.
Can be served with steamed white rice or plain rice porridge.
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