1 pork hind leg (200g), minced
50g water chestnuts, peeled and chopped
30g pork fat
20g shredded coriander
10ml (each) oyster sauce and light soy sauce
Mix the minced pork hind leg with the chopped water chestnuts, pork fat, and shredded coriander in a mixing bowl. Add in the oyster sauce, light soy sauce and cornstarch and mix into a moist paste. Spread the pork paste into a heatproof dish and steam in a prepared hot steamer for about 6 minutes. Serves 4
*This recipe can be found in January-February 2015 Issue.