Mom’s Meat Patties and Potatoes with Gravy, aka “Bak Steak”
Mom’s Meat Patties and Potatoes with Gravy, aka “Bak Steak”
Ingredients
For the Meat Patties
- 300 g minced pork
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon cornstarch
- 3 eggs, beaten
For the Sauce
- 1 1/4 cups chicken stock, or 1 teaspoon 'master stock' dissolved in 300 ml water
- 2 teaspoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 1/2 teaspoons sugar
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- pinch salt
- pinch white pepper
Other Ingredients
- vegetable oil, for frying
- 100 g red onion, sliced
- 350 g potatoes, peeled, sliced thick
- 100 g tomato, sliced into wedges
- spring onion, chopped, for garnish (optional)
- coriander, chopped, for garnish (optional)
Instructions
- 1
In a mixing bowl, combine the 300g minced pork, 1/2 teaspoon salt, 1/2 teaspoon white pepper, and 1 teaspoon cornstarch. Add the 3 beaten eggs. Mix all ingredients thoroughly until well combined. The mixture will be very runny initially, which is expected. Place the bowl in the fridge and let it rest for 30 minutes while you prepare the remaining ingredients.
⏱️ 5 min
- 2
Peel the 350g potatoes and slice them thickly (approximately 1/4-inch thick rounds). Pat the potato slices dry with paper towels to remove excess moisture. In a wok, heat enough vegetable oil for deep frying. Carefully add the potato slices in batches to the hot oil and deep fry until they turn golden around the edges and are cooked through. Once fried, remove the potatoes and drain them on paper towels to remove excess oil.
⏱️ 15 min
- 3
In a separate small bowl, combine the 1 1/4 cups chicken stock (or 1 teaspoon master stock dissolved in 300ml water), 2 teaspoons light soy sauce, 1 teaspoon dark soy sauce, 1 1/2 teaspoons sugar, 1 teaspoon sesame oil, 2 teaspoons cornstarch, and a pinch of salt & white pepper. Stir the ingredients together until the cornstarch is fully dissolved and the sauce is well mixed.
⏱️ 5 min
- 4
Take the meat mixture out of the fridge and stir it once more to ensure it's well mixed. At this point, it should have thickened slightly but will still be a loose mixture. Using a large spoon, carefully drop spoonfuls of the meat mixture into the hot oil (the same oil used for potatoes can be used, or fresh oil). Fry the patties until the bottom surface is golden brown. Flip them over and continue to fry until both sides are evenly browned and cooked through. Remove the fried meat patties from the oil and drain them on paper towels.
⏱️ 15 min
- 5
In a clean wok (or clean the one used for frying), heat 2 tablespoons of vegetable oil. Add the 100g sliced red onion and fry until it becomes fragrant but still retains some crispness. Add the 100g tomato, sliced into wedges, and fry for another 15 seconds. Pour the prepared sauce mixture into the wok. Bring the sauce to a simmer and cook, stirring occasionally, until it has thickened slightly. Add the fried meat patties and fried potatoes to the simmering gravy. Continue to simmer for a couple more minutes to allow the flavors to meld together and for the patties to absorb some of the gravy. Taste the gravy and adjust the seasoning if necessary (add more salt or pepper if desired).
⏱️ 10 min
- 6
Garnish the dish with chopped spring onion or coriander, if desired. Serve hot with a side of rice.
Kitchen Tools
Nutrition Facts (per serving)
Mom’s Meat Patties and Potatoes with Gravy, aka “Bak Steak”
For the Meat Patties
- 300 g minced pork
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon cornstarch
- 3 eggs, beaten
For the Sauce
- 1 1/4 cups chicken stock, or 1 teaspoon 'master stock' dissolved in 300 ml water
- 2 teaspoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 1/2 teaspoons sugar
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- pinch salt
- pinch white pepper
Other Ingredients
- vegetable oil, for frying
- 100 g red onion, sliced
- 350 g potatoes, peeled, sliced thick
- 100 g tomato, sliced into wedges
- spring onion, chopped, for garnish (optional)
- coriander, chopped, for garnish (optional)
Instructions
- 1
In a mixing bowl, combine the 300g minced pork, 1/2 teaspoon salt, 1/2 teaspoon white pepper, and 1 teaspoon cornstarch. Add the 3 beaten eggs. Mix all ingredients thoroughly until well combined. The mixture will be very runny initially, which is expected. Place the bowl in the fridge and let it rest for 30 minutes while you prepare the remaining ingredients.
⏱️ 5 min - 2
Peel the 350g potatoes and slice them thickly (approximately 1/4-inch thick rounds). Pat the potato slices dry with paper towels to remove excess moisture. In a wok, heat enough vegetable oil for deep frying. Carefully add the potato slices in batches to the hot oil and deep fry until they turn golden around the edges and are cooked through. Once fried, remove the potatoes and drain them on paper towels to remove excess oil.
⏱️ 15 min - 3
In a separate small bowl, combine the 1 1/4 cups chicken stock (or 1 teaspoon master stock dissolved in 300ml water), 2 teaspoons light soy sauce, 1 teaspoon dark soy sauce, 1 1/2 teaspoons sugar, 1 teaspoon sesame oil, 2 teaspoons cornstarch, and a pinch of salt & white pepper. Stir the ingredients together until the cornstarch is fully dissolved and the sauce is well mixed.
⏱️ 5 min - 4
Take the meat mixture out of the fridge and stir it once more to ensure it's well mixed. At this point, it should have thickened slightly but will still be a loose mixture. Using a large spoon, carefully drop spoonfuls of the meat mixture into the hot oil (the same oil used for potatoes can be used, or fresh oil). Fry the patties until the bottom surface is golden brown. Flip them over and continue to fry until both sides are evenly browned and cooked through. Remove the fried meat patties from the oil and drain them on paper towels.
⏱️ 15 min - 5
In a clean wok (or clean the one used for frying), heat 2 tablespoons of vegetable oil. Add the 100g sliced red onion and fry until it becomes fragrant but still retains some crispness. Add the 100g tomato, sliced into wedges, and fry for another 15 seconds. Pour the prepared sauce mixture into the wok. Bring the sauce to a simmer and cook, stirring occasionally, until it has thickened slightly. Add the fried meat patties and fried potatoes to the simmering gravy. Continue to simmer for a couple more minutes to allow the flavors to meld together and for the patties to absorb some of the gravy. Taste the gravy and adjust the seasoning if necessary (add more salt or pepper if desired).
⏱️ 10 min - 6
Garnish the dish with chopped spring onion or coriander, if desired. Serve hot with a side of rice.