Monday, January 23, 2017

Cebu Style Dimsum Steamed Rice Topping

Steamed Rice Topping (Dimsum Cebu)

Pork, sliced in cubes
Chicken, sliced in cubes
Canned Sliced Mushrooms
Frozen Green Peas
2 tbsp Oyster Sauce 
2 tbsp Sesame Oil
3 tbsp Cornstarch
Reduced Sodium Chicken Broth - optional, you can use chicken cube seasoning
Soy Sauce
Onion, minced
Garlic, minced

1. Heat pan and once it's ready add your choice of oil. 
I've been using only coconut oil for cooking. Saute onion and garlic.

2. After I prepared the pork and chicken, I immediately seasoned it a little bit with salt and pepper.
Saute pork, chicken and shrimp. Cover and allow it's own water to come out. Adjust heat to medium.
If you are going to use the chicken cube seasoning, you can it at this point.

3. Add chicken broth or water. Simmer for 15 minutes or until your meat is ready.

4. Taste your broth. Add soy sauce as needed. Add 2 tbsp of oyster sauce. Simmer.

5. Mix cornstarch with cold water. Add the mixture, starting with only half of it so you can control the thickness of your sauce.

3. Add 2 tbsp sesame oil, the sliced mushroom and green peas. Simmer for 10 minutes.

4. Pour your topping on your choice of steamed rice. Serve.

I got this recipe from my sister in law. I sliced the meat larger than the original dimsum rice topping. 
This is for husband's lunch today and I had a small serving on top of rice for breakfast.

I also experimented with the sauce and came up with a different topping.
I marinated the pork with Worcestershire sauce and used hot sesame oil.

I liked this recipe better but husband likes the cebu style dimsum topping.

Happy Windy Monday from New York!

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