Mei Cai (Dried Salted Mustard-Cabbage) Braised Meat Recipe

This braised meat is a typical Hakka confinement dish and usually served as an appetizer. It helps to get rid of the postpartum body 'wind'.

Bentong ginger which is cultivated in Bukit Tinggi, Pahang, Malaysia is claimed to be the best ginger consumed by local during confinement. Chinese believes ginger can dispels wind from the body after childbirth, soothes cold symptoms, relieves gas and bloating, relieves nausea and dizziness, stimulates digestion, eases menstrual cramps and helps to stop diarrhea.

Ingredients :

• 300g pork sirloin
• 300g sweet mei cai (dried salted mustard-cabbage)
• 80g Bentong ginger (juliennes)
• 2 tbsp sesame oil
• 1 cup rice wine
• 3 cups water
• 1 tbsp soy sauce
  
  
  Method :
  1. Soak the dried salted mustard-cabbage (mei cai) in water, drain and shredded.
  2. Slice the sirloin and marinate with some sesame oil and soy sauce. 
  3. Heat a wok with sesame oil, then saut� ginger until golden brown, dish out and set aside.
  4. Saut� dried salted mustard-cabbage (mei cai) until fragrant, add in meat, ginger and water, bring to a boil, then add in rice wine and simmer with low heat until slightly dry up.