Bian Chee (Minced pork with potatoes and carrots)

Stir fry shellfish (la la)
October 11, 2011
Seafood Marinara
February 23, 2012

I recently went for my 1st full medical check up and got my results back today.Waiting anxiously for the blood test result, fidgeting away because at the back of my mind I know I have not been watching my diet since Christmas holidays last year and followed so ever closely by the Chinese New Year eating spree.One thing I know, when Malaysians eat,  they really eat. The PLUS point of living in Malaysia is . . . . There is never short of good delicious food. Most people in other countries eat 3 to 4 times a day, Malaysians tuck in a good 6 hearty meals a day. Go figure.

This takes me back to what I was trying to convey before I got carried away again with food. Listening attentively to what my doctor was explaining to me, I squirmed when she mentioned Cholesterol level ……….. Very …… Good. I said, “Say again?” The truth was, I was expecting my Cholesterol level to be soaring high since I love my curries, beef steaks, peanuts with cold beer, pork belly etc…. My mind just went straight back to my main cooking ingredients! OLIVE OIL, GRAPESEED OIL and SEA SALT. I have been cooking with these 3 wonderful ingredients since 1993. I believe they contributed to my 4.9 reading. What other better way to eat but to eat wisely. Here’s to 2012! Please don’t forget to thank God for His providence.

Here’s is my version of Bian Chee ..


400 gm minced pork shoulder
1 large potato (diced)
1 large carrot (diced)
1 big onion (diced)
3 cloves garlic (minced)
olive oil

Pork marinade

1 Tbsp dark soy sauce
2 Tbsp light soy sauce
1 tsp coarse sugar
1 Tbsp corn flour
a dash of pepper
a drizzle of sesame oil or garlic oil


  1. Marinate the minced pork shoulder for 2 hours.
  2. Heat up a saucepan and drizzle in some olive oil. Scrap in the minced garlic followed by the diced potatoes and carrots. Saute for 10 minutes and push them to the side.
  3. In goes the diced onion and minced pork. Saute till they reach a sandy texture, not stuck in chunks. Slightly brown, then mix the half-cooked potatoes and carrots together and stir some more.
  4. Slowly add in some water and bring to simmer until everything is cooked. This will take approximately 15 – 20 minutes on very low heat. As it simmers, the gravy thickens as the cornflour in the marinade will help thicken the liquid.
  5. Add a little more light soy to taste.
  6. This recipe serves 4 adults with other dishes for a daily Chinese sit down meal. If you are planning to have this as a main meal with crusty bread then it is only enough for 2 adults.

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