Mom's Steamed Pork Patty 蒸肉餅 | Childhood Favourites
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Kicking off my childhood favourite Chinese dish series with Steamed Pork Patty 蒸肉餅 made in your Instant Pot.
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Not just a childhood favourite for us but also for our kids! Enjoy!
So wonderful and happy to have found your page. As a first gen Canadian, this is super helpful to bring back some of my favourite childhood dishes. Keep these up, pleaseeee 🙂
You bring back eating memory when mom would chop the pork and steam it w fresh chopped water chestnut and Shrimp Paste. Mom is 90 and does not do much w chopping. Thanks for keep up the o;ld time recipe. Mom always say just watch, dont ask for the recipe. I rely on you now.
I made this using ground pork from a Korean market and it turned out soft and tender.
Those mits don't cover the back of hand enough and I manage to burn it. I suggested looping foil through handles on another channel. You did it better by doing each handle.
Girl, just do what you mother told you to do!
Ham yu. Eat it with hot mustard and shoyu.
Yeah, yeah, yeah. Ghook beheng. Yippee, yum yum yum.
Thank you so much for this recipe!!!
The corn starch acts as a binder and holds the meat together.
Resep teks kok gak ada cie2 flum
I really really love her personality… her smile & laughter especially
I’m Japanese American, but when I was growing up, we would go to Cantonese restaurants and often get this dish. My dad LOVED it. It was very popular with Japanese Americans of my father’s and grandfather’s generations. We called it “hom yu.” I remember not liking the smell (probably from salted fish?), but it tasted delicious.
Made this tonight with leftover ground pork after making stuffed bitter melon!
I had to add a few minutes because there was still some blood floating on top.
I noticed yours on the video had some meat foam/scum on the top just as mine did. Do you scrape that off or just leave it?
I'm from Unika but I've never tasted this all my life.
I think you might need a bit more moisture in your meat patty mixture to give it that "waat" texture, otherwise it becomes "sut". Even tho is produces a lot of liquid/sauce around but the meat itself will still be dense.
Yes, one of my favorites too! My mom hand chopped it too. She added preserved mustard greens, mushrooms, and green onions. That's how I make mine too, and the family loves it!
Been watching your videos with my Dad and tonight I tried this one for him. He loved it! You are teaching us 2 Scandinavians to cook & love Chinese home cooking! Yummy 😋
Blessings to you both!
Just wanted to say what a beautiful woman Flo is and when she laughs she shows how much she loves Dude. I always laugh with you two and in the short time I’ve been subscribed to your channel it’s so amazing all I have learned. Thank you!
We always loved this dish! Thank you so much for posting it!
Sounds yummy!! Would you mix in the water chestnuts or other additions before cooking. I'm assuming you would. I've heard the corn starch velvets the meat.
Brings back childhood memories. My mother had me chop the meat up with a Chinese cleaver on a wood chopping block. It is amazing I never cut myself or chop off a finger. My mother made the pork patty with water chestnuts, salted fish and fermented shrimp paste. Sometimes she added a salted duck egg 🥚.
Hi Flo! Love the channel! Thanks!
It’s called steamed pork HASH! Steamed pork HASH! Sounds like you guys never been to a Cantonese Chinese food restaurant. Hahaha! Thank you for sharing your recipes though.
Does that look good!!!! I wonder if I would totally screw it up by trying to make it Keto? I suspect this would probably be best left alone, as is.