Name: Spicy Minced Pork with Preserved Radish 干炒辣椒菜脯肉碎
Cook time: 40 min
Ingredients: 1 pack of minced preserved radish (140g); 200g minced pork; 5 cloves of garlic (peel off skin, mince it); 7 shallot (peel off skin, mince it); 5 red chili (remove seeds, mince it); 5 cili padi (cut into small pieces); ½ tsp salt; 4 tbsp oil

印象中70-80年代，家乡邻居阿姨们都爱做这菜，然后用铁饭盒打包饭菜，再带去菜园工作，休息时吃的，少少的带辣菜脯肉碎，就能扒完整盒饭。

分量：5-6人份
需时：40分钟

材料：
甜菜脯 – 140克（碎状包装甜菜脯2包）
绞肉碎 – 200克
蒜 – 5瓣（去衣剁碎）
小洋葱 – 7粒（去衣剁碎）
红辣椒 – 5条（去籽剁碎）
小辣椒 – 5条（切小粒）
盐 – ½ 茶匙
油 – 4汤匙

煮法：
1. 烧热锅，加油待热
2. 下蒜，洋葱，爆香
3. 加入红辣椒，小辣椒，甜菜脯炒香
4. 加入绞肉，下盐，炒至绞肉变色*
5. 熄火，上桌

* 炒的过程中如果觉得太干的话，可自行加水

⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe

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Spicy Minced Pork with Preserved Radish 干炒辣椒菜脯肉碎

Recipe by Nanyang Kitchen 南洋小厨Course: MainCuisine: Chinese

Servings

servings

Cooking time

minutes

I still remember back in 70~80s that this is a popular dish by my neighbours back in kampung, when they “tapau” this to work at farm, which goes along very well with rice

Ingredients

1 pack of minced preserved radish (140g)
200g minced pork
5 cloves of garlic (peel off skin, mince it)
7 shallot (peel off skin, mince it)
5 red chili (remove seeds, mince it)
5 cili padi (cut into small pieces)
½ tsp salt
4 tbsp oil

Instructions

Heat the wok with oil
Add in garlic, shallotand saute
Add in red chili, cili padi, preserved radish and saute
Add in minced pork, salt and fry until it is cooked
Turn off the gas, it’s done!

Recipe Video

Notes

You might want to add in some water if it is too dry

干炒辣椒菜脯肉碎 Spicy Minced Pork with Preserved Radish