Tuesday 24 June 2014

Steam Minced Pork with Salted Fish & Salted Egg by Mary Koh


Marinate in a steaming plate :minced pork (or chicken) with cubed salted fish, black and white pepper, sesame oil, shao xing wine, ginger juice, a tea spoon of the balanced minced ginger, corn starch, 2 tablespoon of water, 1 egg and 1 salted egg white. (the rest of the qty as desired)

Stir/slap the meat dough until a little gluey, use spoon to even out the surface. Use a teaspoon to scoop tiny bits off the salted egg yolk and spread on the surface evenly.

Put in fridge for an hour, remember to cover with a plate or foil.

Take out from fridge for 15min, steam with high heat for 7-10 min with a plate or foil.

Garnish with spring onion.

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