1. 500g of pork
2. 1/2 carrot
3. 2 big slices of cabbage (I prefer Beijing cabbage)
4. 5x Shallots
5. 7x medium prawns
6. Seasonings (sesame oil, corn flour, pepper powder, salt)
7. 2 packs of tau pok (~12 in a pack)
Steps: to prepare
1. Ground pork. Cut carrot, shallots, cabbage, prawns in small pieces.
2. Add in seasonings (sesame oil, corn flour, pepper powder, salt) to the ground pork. Mixed evenly.
3. Soak/wash tau pok with hot water to rinse off excess oil.
4. Cut a small opening and stuff in ground pork.
5. Pack them nicely in a container and stock it. It can last for up to months in freezer. Prepare more for at least 2-3 serving.
Steps : to cook
1. Fill pot with 3cups of water. Add in dried scallop and dried oyster (optional, both to enhance the taste)
2. Cut 4-5 slices of cabbage leaves into 2. Then lay down in the pot before you put in stuffed tau pok. If you like the taste of the steam cabbage, put some on top of the tau pok.
3. Simmer for about 25m.
Guess what, I purposely prepare more ground pork mix. I can just steam it with tofu, with long cabbage (my favorite), put it in miso soup or pan fried it next week.
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