Directions

To make

1. Cut pork shoulder meat into small cubes and lay flat on a tray covered with a cling wrap and freeze for 1 hour.
2. Grind meat together with salt, white pepper, ginger, baking soda and sugar in a food processor until you get a smooth paste.
3. Add 50g of water and grind for another 30 secs.
4. Add the ice cubes water in 3 batches each time grinding for 30secs until well combined.
5. Add in sweet potato flour and grind until well incorporated with the meat paste.
6. Remove from food processor and place into a container to chill.
7. Heat up a pot of water and when it starts to bubble, spread a thin layer of meat paste onto a flat surface (clever or back of a tray).
8. Using a utility/butter knife, glide a small portion off from the flat surface into the bubbling water.
9. Meat pieces will float up when they are fully cooked.
10. For each serve, place chopped cilantro, some cut pickled red chillies, ¼ tsp chicken bullion, a dash of white pepper powder, 1 tsp of seaweed flakes, 1 tsp dried shrimps, 1 tsp rice vinegar, 1 tsp light soy sauce, ½ tsp sesame oil and 250ml of hot boiling chicken stock into a bowl.
11. Scoop in enough meat pieces and serve hot.