Monday, 24 February 2014

Fried Minced Meat


Before I started my blog, I used to stalk a handful of my favourites, waiting for updates. One of my frequent hangouts was The Little Teochew (ultimately it was this blog that inspired me to start my own). I would read Ju's posts and eagerly wait for the next, checking every other day. If there was no new post, I was disappointed just like a forlorn little puppy. Is there such a thing as a blog crush?
Pathetic, right?


Now I know how much work is involved to publish a post. The cooking is a given because you need to eat and therefore you have to cook. That's the easy part. Next is the photography, but not before tearing your hair out over the props, styling and what not. And let's not forget the wiping, spilling and positioning and transferring your chicken leg over 20 plates (and it still didn't look quite right). And don't forget the washing up. Once you've got your 1,000 pictures taken over 100 angles, you have to select the ones you love best. Sometimes, none look decent enough and you want to start over. But you already ate the chicken leg.


Then there's the write up. That's probably the hardest part. What to say? How to say? Sometimes your mind goes blank. Especially when you have 2 loads of laundry fermenting overflowing in the baskets and a big pile of ironing to do. And oh, the house is a mess and the garden is full of weeds. That is why some blogs get straight to the point, no story but direct to the recipes. Totally understandable. 


Replying to comments also takes up a lot of time and I can understand why some of you are not able to reply. Especially for those of you who receive 50 or more comments per post. I like to respond to comments (I don't get that many) even if you don't expect me to because I am grateful for your time and I want you to know that I read what you wrote. And to my silent readers, I totally understand your silence because my food is so astounding that you are at a loss for words hah...hah...hah..... 


Last Sunday, I wanted to eat something I saw on Kimmy and Joyce's post. Kimmy cooked Egg and Minced Meat Rice while Joyce did Loh Shi Fun with Minced Meat. Both dishes really played on my mind and although I am avoiding rice and noodles, I was determined to cook the minced meat. I used Kimmy's recipe for the minced meat and used Zoodles to make something close to Joyce's dish. I even took the trouble to make some crispy fried shallots.


I used the shallot oil to cook the minced meat. To make "noodles", I microwaved the shredded zucchini for 1.5 minutes at 30 second intervals until it was tender but still retained it's bite. Suffice to say, it made for a very satisfying lunch. If you are looking for a quick meal, this minced meat dish could be your solution. Add more water to the dish if you intend to toss it with noodles. Top with spring onions and crispy fried shallots and you have yourself a happy meal.

I don't have any more posts after this because with the Chinese New Year holidays, workload at the office and other distractions, I could not do much serious cooking or baking over the weekend. So I have to leave you with this one until end of the week. Till then, take care!







Fried Minced Meat
Recipe source : Adapted from Cooking Pleasure

Ingredients :
- 400g minced pork
- 2 tbsp minced garlic

Seasoning :
- 1 tbsp oyster sauce
- 1 tbsp light soya sauce
- 2 tsp dark soya sauce
- 1 tsp sesame oil
- pepper to taste

- 4 tbsp cooking oil
- 1/2 cup water
- 1 tsp cornflour mixed with 2 tbsp water

Garnishing :
- 1 stalk of spring onions, chopped.

Method :
1. Heat oil in wok and saute minced garlic until fragrant.
2. Add minced meat and fry until meat turns pale.
3. Add seasoning and fry until aromatic.
4. Add 1/2 cup water and simmer until water is almost dry.
5. Stir in cornflour mixture. Stir and add chopped spring onions.
6. Dish out and serve. 

Note : To make this into a meat sauce to go with noodles, add more water according to your preference and adjust seasoning to taste.

51 comments:

  1. This mince meat dish goes so well with rice and noodles.

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    1. Mel, it really does and it is so simple to cook!

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  2. This looks like a guilt-free version of Hakka mee :P

    I totally relate to your story, some days, I just get writers block and it sucks cos no matter how many hours I sit in front of the PC, I cant write or edit photos. Argh.

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    1. Yen, now I can eat "noodles" anytime I want to! You really have to be in the mood to write and sometimes I simply have no motivation or inspiration :(

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  3. l love to eat this type of mince pork it's nice to eat with rice but of course must have hot sambal belachan to go with it or eat with bread or with noddle or just wrap with lettuce (hope my spelling is correct) put chilli and sliced garlic .Yum! or put a bit of hot tau pan cheong that is what I like you make me so hungry or put on top of sliced cucumber yum yum.After this what are you going to cook?

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    1. Wah, EE you have so many good suggestions! Yes, I would love to eat with lettuce leaves and make like popiah :)

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  4. When I saw that you have upload a new post, I quickly come over to check whether this is still a vegetarian...hahaha...anyway, this mince pork is tasty to eat together with loh shu fen! love it!

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    1. Jozelyn, I bet you thought I cooked something fake again hah...hah...only the noodles is fake :D

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  5. Great with porridge too! Had that for breakfast the other day, will blog about it...

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    1. Oh yes, yummy with plain porridge! Will look out for your post :)

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  6. Hi Phong Hong, thanks for writing up my thoughts and experiences when I cooked and share the recipes. Sometimes, I don't bother much about the arrangement of the prepared food especially those that has to be eaten 'steaming hot'. Worst of all is the food that doesn't taste good. We went through the whole process, yet have to drop the posting cos' the food isn't good and the recipe shouldn't be shared to prevent disappointment to those who try. It'sgood to take a break. See you.

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    1. Hi Kimmy! There were a few instances when the photo just looks so blah. I have also experienced food that did not live up to expectations. Some had to be thrown away because I kept it in the fridge too long and refused to eat! I have to be in the right mood to cook and photograph the food or else the outcome is not satisfactory at all.

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  7. Phong Hong, the story that you shared today is exactly like what I had experienced b4. B4 I started blog, I used to read Jane@Jane's Corner & Sonia@Nasi Lemak Lover every night. Jane didn't updated her post as frequent as Sonia & I did feel an urge to see a new update from her. And the a thousand pictures to downlist to just 7-10 pictures could take me up for 2 hours to get the job done. I used to tell my non-baking friends that what you see are some pretty shots but what you don't see are a high piles of dishes to watch, a dirty kitchen to clean & a sore wrist with sore shoulder. For what leh? This is the 3rd year I'm blogging & I can see that I have slowly cut down I used to love for. Now, updating my blog for once a week, taking multiple breaks in between & I actually like the new change!

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    1. Jessie, I share your pain hah....hah....Even though it takes up my time, somehow I just enjoy editing the photos. I need a lot of improvement in styling and sometimes quite frustrated when the photo all don't look nice. At the end of it all, I find blogging to be very satisfying and it helps to relieve work stress. I tell myself that blogging is for stress relief and therefore it should not stress me out even if my chicken is not photogenic!

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  8. In term of your dish here, when I look at the 1st picture of the minced meat, I was waiting for you to tell us that they weren't real meat but something else, just like your noodles, haha!

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  9. Minced meat are always good with noodle, one big bowl for me please !!!! Oh, sorry ....I forgot I'm on diet, small bowl will do, hahaha...

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    1. Esther, if want to enjoy something like noodles with minced meat you have to make it a big bowl!

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  10. Your write ups always seem thoughtful. I think I'm usually one of those "straight to the point" kind of blogs..I find it hard to write at times.
    This looks great! If I didn't cook so much last night (I have OODLES of leftovers) I would be making this! Yum!

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    1. Thank you, Cathleen! I love the way your write because though it's brief, it's packed full of fun and often times you make me laugh!

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  11. Phong Hong, Totally agree with you and Jessie. Blogging, taking pics and writing recipes are very consuming and tiring. Sometime I asked myself... should I stop blogging? But hor... blogging is already part of my life, just cannot give up easily.

    I just saw Esther cooked the big prawns from your recipe, so I wish to have hers and your minced meat together as one meal... hahaa

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    1. Ann, don't you ever stop blogging! Me and many of your fans and fellow blogging kaki will be so sad and disappointed. Though tiring, it is fun and very satisfying!

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  12. Hahaha! You're so funny, Phong Hong! I love your posts & cooking! Keep up the good work. xoxo

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    1. Thank you, Shirley! Appreciate your visit and support!

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  13. Hi Phong Hong,
    Zucchini noodles with minced meat! A super idea! And thanks for the shout-out. Minced meat is our house favourite, can go with just about anything!
    My photographs are all so simple, same utensils, same plates and no decorative ornaments or matching chinawares! Haha! That's me! My mini camera has cellophene tapes in one corner and I have difficulty focus the main pic in the centre, so sometimes my photo appears to be one-sided! LOL!
    Writing takes up time too! Despite all of these, I'm still enjoying blogging at the moment!
    Enjoy your break!

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    1. Hi Joyce! Same here. I don't have that many props and can't imagine stocking up on all those things and my house is already overflowing! I dream of having a DSLR someday hah...hah...Hope to cook or bake something this weekend.

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  14. Elo elo.. Was on MC yesterday, fever 38 degrees leh.. No fake fake one, it was a real MC, keke.. When I see minced meat (chue yok sui), I always think of 3 things: 1) Dry wantan mee 2) Hakka mee 3) Pan mee.. Coz these are the 3 dishes which I always ask for more "yok sui" when I eat them.. Can't get enuff of them..
    Yep, I know where you are coming from. Some bloggers have so much to write, until they can save many posts as drafts, and only slowly publish 1 by 1 on days they don't have much to write.. Amazing, heh? But I have to say I'm not one of them. I don't save my posts as drafts. One or two, yes. But not more than that. My life very boring one, keke..

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    1. Louiz, eh I believe you! It is not possible to work when you have fever especially high temperature and headache. Better to stay home and get well. Yah, I like this dish a lot. First time cooking it and thinking of many more ways to serve and eat it.

      Well, I am definitely not bored reading your posts. I find it interesting and entertaining. I also always look out for your updates hee...hee...Will hop over in a bit :)

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  15. Phong Hong, your 'minced meat'...as we call them 'ground meat', here in the U.S. almost reminds me of Asian tacos, all you need to add is the taco shells, and the condiments! I love the tasty way you made them...also wouldn't call them 'fried'...since it wasn't fried in lots of oil...it's more like sautéed. Me, with all the western ideas, and traditions; I still love every dish you make...and making it your way!

    Thank you for your kind words of comfort, I am still grieving, and can hardly concentrate from day-to-day about things I need to do, but I did post on my blog! You are a wonderful friend, and I do appreciate your friendship! Hugs,

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    1. Hi Elisabeth! Oh, me and my terminology! We tend to say fried over here when it is actually sauteed. I understand your grief because I had a pet dog many, many years ago. When she went missing I was so sad. And when my dad found her dead, I was devastated and cried my heart out. From then on, I decided not to have anymore pets. What are friends for Elisabeth, than to give each other love and support!

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  16. Add on to tauhu also taste good.

    Wah....so long "on leave" from posting ah :p

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    1. Yep, agree, angkat kaki setuju also.. Yok sui taufu also very nice.. Doesnt need much ingredients pun.. Just minced meat campak on top of the taufu, cooked with oyster sauce and pepper nia.. Easy & tasty !!

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    2. Small Kucing, no masak no posts so terpaksa take leave lor!

      Louiz, my next project to cook with taufu. Gerenti sedap!

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  17. Hhi Phong Hong, I do agree with you that blogging do take up a lot of our time. I am having the same problems as yours. Wow, I am going to try this fried minced meat. Just love it with noodles, rice and also porridge!!! Slurrp.... You have a great day ahead and cheers :)

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    1. Hi Ivy! Glad to know that you too have these issues hee..hee....If I don't cook or bake, then I have nothing to write about!

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  18. I would love to have this with lots of rice or noodles like you did... yummy!

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  19. Hi Phong Hong,
    Thanks for favouring us with one post even during your busy time. I enjoy reading all your post even when I don't cook the recipe. Many thanks for all the work involved and for answering all our comments - we feel loved. It is not that you have few comments, it is just that you take the trouble.

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    1. Hi butterfingers! Thank you for your very warm comment! It is people like you who make bogging a joyful experience :)

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  20. Looks delicious, I seriously need to try the zucchini noodle!

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  21. Hi Phong Hong,

    I see all your points! Blogging is hard... It's like a job! My husband thinks that I'm crazy doing this and wants me to spend more time with him and our family. However, I'm finding hard to give up this hobby. Cooking and writing about some recipes can be an interesting task for me to do... Having said that, I do have wordless moments for some posts... Definitely! Nice to know that we are sharing a lot of same views and also bloggers' woes :) Glad that I'm not the only one who feel that :p

    Less thinking... More eating! Enjoy your saucy mince dish :D

    Zoe

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    1. Hi Zoe! I wonder how you do it - with a family and a full time job! And not to mention all those research and experiments that you do testing 2 or more recipes for pineapple tarts! But I agree that it is interesting and lots of fun. Keep up with your good work!

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  22. Hi Phong Hong! I was smiling as i read your post, love your sense of humor.! I guess many of us related to your story :) Love this simple dish that goes well with almost anything!

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    1. Yeah, I am glad I am not the only one pulling out my hair hah..hah...

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  23. wow, one dish (or probably consider two after you added that with your zoodles) and you can have 8 photos of it!! hahaha.. but then i have to say, the minced meat looks really nice even from the photos, i would probably eat two bowls of rice or noodles (hehehehe, but i know you can't eat those) with just that minced meat!!

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    1. Hi SK! You are one of those lucky people who can eat rice and noodles and have no problem with your weight. If I am like that, sure I will eat two bowls of rice. My partner and I used to sapu 4 bowls of rice each at Esquire Kitchen. But he stays slim and I didn't :(

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  24. What a wonderful meal! I could certainly get into zoodles!!! And who knew blogging took so much work? I certainly didn't when I started...but then there were NO comments to respond to. And back then I only took one or two pictures :)

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    1. Hi Lizzy! You do it so well, my friend! With regular updates, I really don't know how you manage. You probably have 4 pairs of hands hah...hah....

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  25. Wow, pretty damn delicious and comforting means....
    my grandma used to filling glutinous rice too with this minced meat....

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    1. Hi dentist! Your grandma's creation sounds delish :)

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