Steamed Cod with Chinese Wine and Wolfberries

I've cooked this dish several times and posted the picture more than once on my social media platforms. What I've not done is to provide the recipe to my friends and followers until a friend asked for it repeatedly. Sorry peeps, it's been a crazy period at work (well I also went on a long holiday which explains the lack of time). 

Anyway, this simple recipe came about when I wanted a super easy steamed fish for dinner one evening. Here are the conditions for the recipe I set: 

1) It must be easily prepared and cooked within 10 minutes. 

2) All the accompanying ingredients must be readily available at home, at all times. 

3) It must be delicious enough for my husband to want to finish a bowl of rice (a wife's greatest joy if you ask me).  

Needless to say, it was all well accomplished. I made this again last evening and I am glad to report that the hub finished every single grain of rice that I've cooked. :) 

Ingredients:

1 piece - Cod steak 

3 slices - Old ginger, julienned 

1 tablespoon - Light soy sauce 

1 tablespoon - Chinese wine 

1 tablespoon - Wolfberries, rinsed  

1 teaspoon - Sesame oil 

Method:

Place the cod fish on a steaming plate. Drizzle over a teaspoon of sesame oil, and one tablespoon of light soy sauce and Chinese wine. Top with julienned ginger and wolfberries. Steam over high heat for about 7 minutes or when the fish is fully cooked.  Serve hot and enjoy. 

Air Fryer Recipes - Fried Meat with Fermented Bean Curd

Fried Meat with Fermented Bean Curd

Air Fry 南乳肉

This has got to be one of the man's favourite dishes these days. Relatively easy to cook and yet packed with such good flavours. A little salty on its own if you ask me, this is best served with a bowl of white rice or porridge. Although like the man at home, you may wish to pair this with a mug of cold beer instead. The key to this dish to air fry the pork long enough so as to achieve that crispy texture instead of a piece of mushy fatty meat. 

Ingredients:
2 pieces - Pork belly, sliced thinly
2 cube - Fermented red bean curd
1 teaspoon - Sesame oil
2 tablespoons -  Chinese wine
2 tablespoons - Corn flour
Cooking oil (If you are not using an Air Fryer)

Method:
Mix all ingredients together and marinate for at least 30 minutes.
Air Fry until the pork has turned light brown in colour.
Turn Philip Air Fryer to 160 Degree for another 30min.

Sesame Oil Chicken Mee Sua

I am an absolute fan of sesame oil chicken. A popular dish during the confinement period, this dish
contains a lot of ginger which warms the body and drives out wind. As for me, this is pure comfort food, especially with a bowl of plain porridge. I love this so much that I've decided to create a mee sua soup dish out of it. Here's sharing with you that recipe:

Serves 2
Ingredients:

1/2                      chicken, cut into pieces
2 thumbsize       old ginger, julienned
2 tablespoons     sesame oil
1 tablespoon      light soy sauce
1/2 tablespoon   dark soy sauce
2 tablespoons     chinese cooking wine
3 cups                water (add in only 1/2 cup of water if you are making sesame oil chicken)

Method:

Heat a pot on high heat with 2 tablespoons of sesame oil. Add in the julienned ginger and stir fry till the ginger turns golden brown and fragrant.

Add in the chicken pieces and stir fry till the chicken pieces are browned on the outside. Add in 2 tablespoons of Chinese cooking wine and let it sizzle for about 20 seconds.

Add in the dark, light soy sauce and stir to mix well. Add in the water and bring to boil. Lower heat and simmer for about 15 minutes.

Serve with mee sua which has been blanched in boiling water for 30 seconds.

Steamed Chicken with D.O.M and Red Dates

I've been receiving comments recently about my rosy cheeks. I used to look pretty pale, if not for my superb make up skills. These days, I've gained a hint of pink on my face that I actually look ok without having any make up on. This new found glow, I have to credit all the tonic soups and nourishing food that I've been feeding the Hub and myself these recent months. I know that they say that certain food are meant for women only but I guess a little won't harm the man either. I've done extensive research and found out that certain supposedly 'women herbs' are actually beneficial to men too. I am still a little cautious and only fed the man a third of my portion instead. (It is a relatively good excuse to look better than him). Here is one of these recipes which uses D.O.M. benedictine, a herbal liqueur which is known for its nourishing properties. You can also drink this straight up, after mixing with a little warm water.


Ingredients:

1/2                          Chicken, chopped into pieces (I actually used 3 chicken wings instead)
5 large                    Red dates, pitted and cut into pieces
1 tablespoon           Wolfberries, rinsed
3                             Chinese mushroom, soaked and cut into small pieces
1/2 teaspoon           Salt
1 tablespoon           Sesame oil
3 tablespoons          D.O.M. Benedictine

Method:

Mix chicken with salt and arrange on a steaming plate. Scatter red dates, wolfberries and Chinese mushroom on top. Drizzle a tablespoon of sesame oil and 3 tablespoons of D.O.M over the dish. Steamed over medium heat for 20 minutes.

Braised Duck in Ginger and Dark Soy Sauce

This is one of the many recipes that is passed down from the Wonderwoman mum. This is also the dish that will have my sister and I fighting over the dinner table for the last piece. Super easy to make and yet full of flavours. Good things goes to those who wait. So, be patient and you will be rewarded with a tender and flavoursome duck after an hour or two of braising.

Ingredients:

1 duck                     chopped into pieces
1 whole piece          ginger, julienned
3 tablespoons          thick dark soy sauce
2 tablespoons          light soy sauce
4 cups                     water
1 tablespoon           sugar
1 tablespoon           cooking oil

Method:

Heat cooking oil in big pot or wok. Fry ginger till golden brown.

Add in 4 cups of water, duck, dark and light soy sauce. Bring to boil, lower heat and simmer for about 1.5 to 2 hours, stirring occasionally.

Turn off the heat when the duck is tender, sprinkle a tablespoon of sugar over it and mix well.

Steamed Cod with Fried Garlic and Scallion

The man has hinted me enough times that he's craving for cod and so I granted his wish by placing this on the dinner table last night. He was won over instantly when he took the first bite, but what he didn't know was how simple this recipe actually is. This is my kind of food, easy to make but fulfilling nonetheless. 

Serves 2

Ingredients:

1 medium slice or 2 small slices     cod 

3 slices                                            old ginger 

3 cloves                                           garlic, minced

1                                                      scallion, chopped thinly

1 tablespoon                                    light soy sauce

1 tablespoon                                    water

1 tablespoon                                    chinese cooking wine

1 teaspoon                                       sugar 

3 tablespoons                                  cooking oil

Method:

Place the fish on top of the ginger slices and steam on high heat for approx. 7 minutes. 

Mix the light soy sauce, sugar, water and chinese cooking wine in a bowl, making sure to dissolve the sugar granules. Set aside. 

Heat 3 tablespoons of oil and fry the minced garlic until golden brown. 

Remove the steamed fish from the steamer, drain away the water from the plate and pour the soy sauce mixture on it. Place the fried garlic on top of the fish, garnish with scallion and pour the hot garlic oil over. Serve hot.                     

Chinese Tea Egg (茶叶蛋）

Tea egg is a Chinese savoury snack commonly found in a Chinese medicine shop or in a local Singaporean pasar malam. It is relatively easy to make although a little patience is needed for the eggs to be infused with the flavours. My favourite part in making this, is the enticing aroma that fills the house when it is simmering away. Can't wait to sink my teeth into these prettily marbled eggs, don't you?

Ingredients:

6                     eggs

1                     cinammon stick

2                     star anise 

1                     tangerine peel

2 tbsp             dark soy sauce

1 tbsp             light soy sauce 

1 tbsp             sugar

2 tbsp             chinese tea leaf 

500ml             water 

Method:

1. Boil the eggs in a pot of water for about 7 minutes. Cool the eggs and tap the egg shell lightly with a teaspoon until the eggs are fully cracked.
2. Heat the rest of the ingredients in a pot until it boils. Add in the eggs and simmer for 15 minutes.
3. Steep the eggs in the marinade for 4 hours and reheat before serving.

Shark's Bone Cartilage Soup

 

I know the environmentalists are gonna frown at me but still, I have to admit that Shark's Bone Soup is one of my all time favourite soups, even more than the expensive shark's fin. Then again, I was never a fan of the ubiquitous shark's fin soup to begin with. Lest the common perception that this is another version of a shark's fin soup, you will be surpised to know that it has absolutely no shark's fin in it. All you get is a thick milky gelatinous soup that is packed with all the collagen extracted from the shark's bone after hours and hours of brewing. Don't ask me why I like this, I just enjoy that sticky aftertaste in my mouth, evidence of a collagen overload.

 

Ingredients:

 

1                        chicken carcasse, blanched

1 packet             pork shank, blanched

10                      chicken feet, blanched

1 thumbsized    Jin Hua ham, diced 

1 piece              dried tangerine peel

1 tablespoon     white peppercorn

5 pieces            large sharks soft bone

3 slices             old ginger 

1 tablespoon     wolfberries, rinsed

 

Method:

 

Place all ingredients except the wolfberries in a large stock pot and place in 4 litres of water. Bring to boil.

 

Lower heat and simmer for a good 4 hours covered, stirring constantly to ensure that the ingredients do not stick to the bottom of the pot. Add in more water if required.

 

After 4 hours, what you should get is a thick milky gelatinous consistency. Add in the wolfberries and cook for another minute or so before serving.

 

 

Salted Fish, Chicken & Lup Cheong Claypot Rice

 

I've recently managed to lay my hands on some good quality salted fish and decided that the best dish to bring out that savoury goodness is through a pot of good old traditional claypot rice. A warning though, to open all your windows and keep all your clothes if you don't want the house smelling of this distinct 'aroma'. I personally like my claypot rice full of the salted fish taste but do cut back according to your preference.

 

Serves 2

Ingredients:

 

1.5 cups                           long grain rice, washed and drained

2 tablespoons                  cooking oil

1 thumbsized                  old ginger, julienned

1                                      waxed sausage (lup cheong), sliced

2 thumbsized                   salted fish, washed lightly, diced

1                                      boneless chicken leg or 1/4 chicken, cut into smaller pieces

3 stalks                            green vegetables (siew pak choy or choy sum), washed

1 tablespoon                    dark soy sauce (2 tablespoons if you prefer it darker)

1 tablespoon                    light soy sauce

 

Marinade for chicken:

 

1 tablespoon                    oyster sauce

1 tablespoon                    light soy sauce

1/2 tablespoon                 sugar

1/2 teaspoon                    sesame oil

1/4 teaspoon                    ground white pepper

1 tablespoon                    Chinese wine

1 tablespoon                    corn starch

 

 

Method:

 

Marinate the chicken with marinade ingredients and set aside in the fridge for at least 2 hours.

 

Heat a claypot with 2 tablespoons of cooking oil. Add in the diced salted fish and fry till fragrant. Remove the fried salted fish, leaving the oil behind in the claypot.

 

Add in the washed rice and stir to ensure that the rice is evenly mixed with the oil. Add in 1.5 cups of water and bring to boil, uncovered.

 

Add in the marinated chicken on one side of the claypot, making sure not to stack them so they will cook evenly. Top the chicken with some julienned ginger. Sprinkle the waxed sausage on the other side of the claypot. Cover and cook on low heat.

 

After 5 minutes, add the green vegeables on top of the meat and cover, cooking for another 3 to 4 minutes on high heat.

 

Remove the claypot from heat, sprinkle the fried salted fish on top. Drizzle in 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce and mix evenly with a rice spatula.

Shrimp Paste Chicken (Har Cheong Gai)

Shrimp Paste Chicken is one of the most popular dishes ordered in Tze Char stalls or Cantonese restaurants. I was invited for a potluck session recently and couldn't think of a better food to bring than a box of crispy fried chicken.  I've made 25 of them in total but only managed to bring 20 over (my sister couldn't keep her hands off them!). The trick to achieving that awesome crispiness is to fry the wings a second time on a super high heat before serving.

Ingredients:

20                           chicken mid wings
1 tablespoon           fermented red bean curd sauce (nan ru)
2 tablespoons         shrimp paste
1/2 tablespoon        sugar
2 tablespoons         Chinese wine
1 tablespoon           oyster sauce
1 tablespoon           ginger juice
3                             shallots, sliced
1/2 teaspoon           ground white pepper
                               corn flour or tapioca flour
                               Oil for frying

Method:

Mix all the ingredients ogether except for the flour. Set aside in the fridge for at least 2 hours or overnight.

Heat the oil to a frying temperature. I will usually test the oil with a wooden chopstick. If bubbles are formed on the chopstick when you dip it in, the oil is ready to be used. Switch to medium heat.

Coat the marinated wings with corn or tapioca flour, pat off the excess and fry till light golden brown. Remove and set aside. Reheat the oil on high heat for another 1 to 2 minutes. Re fry the chicken wings on high heat for another minute or so to achieve that ultra cripsy texture.

Steamed Three Eggs

I say, never judge an egg by its looks. This simple dish doesn't look much of a deal but if cooked properly, it can be a delicious addition to your dining table. As the name of the dish suggests, this dish makes use of three different kinds of eggs: fresh chicken eggs, salted duck egg and century egg. When steaming the egg mixture, do note to keep the heat low in order not to create any bubbles on the egg surface or worse, oversteamed it. When steamed slowly on an extremely low heat, the result is often a silky and smooth finish.

Ingredients:

2                         chicken eggs
1                         salted duck egg
1                         century egg, diced
1/2 tablespoon    light soy sauce
1/2 cup                water

Method:

Beat the chicken eggs with the egg whites of the salted duck egg, set aside.

Chop the century egg and salted duck egg yolk into small pieces.

In a shallow bowl, mix in all ingredients with 1/2 cup of water and 1/2 tablespoon of light soy sauce.

Bring the water in the steamer to a boil. Switch on the lowest heat available and place in the egg mixture. Cover the steamer with its lid, intentionally leaving a small gap at the side. Steamed for approximately 15 - 20 minutes, or until the egg mixture has set.

Kung Pao Stir Fry Chicken

The mayhem is finally over at work and I can start pushing myself to blog about the long-due recipes. Don't get me wrong, I have been religiously cooking, just not blogging about it. Today's recipe is a simple kung pao stir fry, something that I managed to create with barely any ingredients left in the fridge. The key to the dish is to use a little black vinegar, to create that hint of tanginess in the dish.

Serves 2
Ingredients:

2                         boneless chicken thigh or chicken fillet, cubed
8                         dried chilli, washed and deseed
2 stalks               scallion, cut into 2 inch length
2 slices                old ginger
1 clove                garlic, minced
2 tablespoons      cashew nuts, roasted
1 tablespoon       cooking oil

Marinade for the chicken:

1 tablespoon      cornstarch
1 tablespoon      light soy sauce
1 tablespoon      chinese wine
1 teaspoon         cooking oil

Ingredients for the sauce mixture:

1 tablespoon     light soy sauce
1 teaspoon        dark soy sauce
1/2 tablespoon  sugar
1 teaspoon        cornstarch   
1/2 teaspoon     black vinegar
3 tablespoons   water

Method:

Marinate the cubed chicken with the sauce marinade and set aside for at least 30 minutes.

Heat a pan with 1 tablespoons of cooking oil. Add in the sliced ginger, minced garlic and fry till fragrant. Add in the dried chilli and fry until it smells spicy before adding the chicken.

Stir fry the chicken till 70% cooked and add in the cashewnuts and the sauce mixture. Continue frying until the sauce reduces and thickens. Turn off the heat and mix in the scallions before dishing out.

Wasabi Mayo Prawn

 

Did I not mention that I have about 10kg of prawns in the refrigerator? After our yearly BBQ steamboat affair on New Year's Eve and the cereal prawn, I'm still left with more than a dozen numbers of giant-sized red legged prawns. And so, after several requests from my brother, I finally whipped up his favourite dish - Wasabi Mayo Prawns. I was taught the recipe by my Chinese chef back in the hotel years ago and I am pretty glad that my memory still serves me well.

 

Ingredients:

 

8                              large sized prawn, shelled and deveined

3 tablespoons          cornflour

1 tablespoon            wasabi

1 tablespoon            sweetened condensed milk

3 tablespoons          Japanese mayonnaise

1 tablespoon            lemon juice

 

Method:

 

Dry the cleaned prawns with a paper towel. Coat the prawns with cornflour and deep fry until cooked. Set aside.

 

Mix the remaining ingredients together and toss with the fried prawns.

 

 

 



Cereal Prawn

 





Prawns are one of the many auspicious food that are served during the Lunar New Year. Its Cantonese pronounciation - Har, sounds like laughter and it symbolises a year of happiness and joy ahead.

 

I believe that my dearest Mum would like the family to experience more happiness during the year of the snake. That's probably the reason why she bought a good 10kg worth of prawns back from the fishing port. There are only five of us at home by the way. Needless to say, I was given the task to create some different prawn dishes over the next few days. Here's one.

 

Serves 5

Ingredients:

 

10 large                   prawns, washed and trimmed slightly

2 stalk                     curry leaves, plucked from the stem and washed

4                              chill padi, sliced thinly (reduced to 2 stalks if you can't take too spicy)

2 tablespoons          butter

2 packets                 instant cereal with milk powder and sugar

                                ground white pepper

                                salt

 

Method:

Deep fry the prawn with the shell intact, till 80% cooked. Set aside.

 

Heat butter in a frying pan on medium-high heat. Add in the curry leaves and chopped chilli padi. Fry till fragrant.

 

Add in the instant cereal, salt and pepper. Mix thoroughly.

 

Add in the fried prawns and stir fry for another minute.

Serve immediately.

 

 

 

Mum's Famed Ngoh Hiang

Gong Xi Fa Cai everyone! The Chinese Lunar New Year is the only time of the year where my fridge will be overstocked with so much food that it could probably last us for an entire month. No, I am not kidding. This is especially so with my Mother who will always insist on having an abundance of food at home, signifying abundance for the year ahead.

Today's recipe is a well-kept recipe that has been passed down from my maternal grandmother. Friends and relatives who have tried this have swore that this may just be the best Ngoh Hiang they have ever tasted. It is supposed to be a family recipe but then again, good things are meant to be shared. Especially when it comes to such good food.

Makes about 5 to 8 pieces depending on the size of the beancurd skin
Ingredients:

400g                   minced pork (choose those contains more fat)
10                       medium shrimp, flatten into a paste using the back of a knife
3 stalks               spring onion, chopped
5                         water chestnut, skinned and chopped
1/2                      large yellow onion, minced
2 cloves              garlic, minced
1 piece                small salted fish (2 inches long), fried and crushed into a powder form
3 tablespoons     fish paste
3 tablespoons     cornflour
1/2 teaspoon       salt
dash                    ground white pepper
1 tablespoon       light soy sauce
1 packet              dried beancurd skin, cut into 10cm long

Method:

Mix all the ingredients except the beancurd skin together by hand. Form the mixture into a ball and hold it up with your hand. Toss it back into the bowl. Repeat for another 3 to 4 times.

Lay the beancurd skin onto a dry surface. Spoon the prepare mixture onto the beancurd skin and wrap gently, using the same technique likewise to wrapping a maki roll.

Steam the prepared ngoh hiang for 8 minutes and leave aside to cool.

The ngoh hiang can now be kept in the freezer for future consumption. Deep fry and slice before serving.

Chinese Fried Rice

I've had some much leftover rice and barely enough ingredients in the refrigerator to cook a proper dish that a simple fried rice seems like the best way to get rid of those ingredients. I've used chinese sausages for today's recipe but this can easily be replaced by luncheon meat, hot dogs, ham, prawn or even leftover meats such as char siew or chicken. 

Serves 2

Ingredients:

2 cups                        overnight rice, left in the refrigerator

3 cloves                      garlic, minced

2                                eggs, beaten

2                                chinese sausages, diced 

1 bunch                      long beans, diced (can be replaced with green peas)

1 medium                   carrot, diced 

2 stalk                        scallion, chopped

1 tablespoon               oyster sauce

1 tablespoon              light soy sauce

1/2 teaspoon             ground white pepper

2 tablespoons            cooking oil 

Method:

Heat a wok with 2 tablespoons of cooking oil on high heat. Add in the minced garlic and fry till fragrant. 

Add in the chopped long beans, carrots and chinese sausages. Stir fry quickly for about a minute or two. 

Push the ingredients to the side of the wok. Pour the beaten egg into the middle of the wok and very quickly, add in the overnight rice, using the back of the spatula to break it, mixing it with the uncooked egg while doing do. Stir fry on high heat for another 4 minutes. 

Mix in 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce and ground white pepper. Mix evenly. 

Turn off the heat and mix in the chopped scallion. 

Steamed Tofu with Dried Shrimp and Shallot

I'm kinda on a diet these days. Don't mock me. I just thought that it would be good to shed a couple of pounds to fit better into my clothes. Besides, I've always love tofu. Be it in a soup or stir-fry or ... in the form of a cheesecake. 

Ingredients:

1 piece                           silken tofu

1 stalk                            scallion, chopped

2 tablespoon                   dried shrimp, soaked and drain

3 pieces                          shallot, sliced thinly

1 tablespoon                   light soy sauce

1 teaspoon                      sugar

1 tablespoon                   cooking oil 

Method:

Steam the tofu on high heat for about 3 to 4 minutes. 

In a separate saucepan, heat 1 tablespoon of cooking oil on medium high heat. Add in the pre-soaked dried shrimp and fry for about 2 minutes. Add in the sliced shallot and fry until golden brown. 

Mix in 1 tablespoon of light soy sauce, 1 teaspoon of sugar and 2 tablespoon of the water that was used for soaking the dried shrimp. Mix quickly and turn off the heat. 

Spoon the mixture over the steamed tofu and top with chopped scallion. 

Steamed Fish Hong Kong Style

Part of my banquet feast, this dish, sadly didn't quite look like it in the picture above. Blame it on my poor photography skills if you must. I on the other hand am not so bothered by the look of it since I know how delicious this is. Believe it or not, I loved it so much that I had this twice in a row this week.

Serves 2 - 3
Ingredients:

1 medium                       pomfret, snapper or garoupa
5 stalks                          scallion
4 slices                          old ginger
1/2 teaspoon                 sugar
6 tablespoons                light soy sauce
3 tablespoons                cooking oil

Method:

Cut the green part of the scallion into 2 inches long each. Shred the white part of the scallion thinly and set aside in a bowl of water.

Place the green part of the scallion on a plate and place the fish on top. Sprinkle 1/2 teaspoon of sugar and drizzle 1 tablespoon of light soy sauce on the fish. Place the sliced ginger on top of the fish and in the gut.

Cover and steamed on high heat for about 9 minutes or until the fish's eyes are fully popped.

Remove the fish from the steamer. Season with 5 tablespoons of light soy sauce and top it with the shredded white scallion.

Heat 3 tablespoon of cooking oil in a small pot. Pour the scorching hot oil over the fish, intentionally over the white scallion and serve.

Braised Chinese Mushroom with Spinach

I was in the mood of cooking up a Chinese banquet feast for myself. It was just one of those days that I wanted to feel a little special by having a table of full of dishes and I get to pretend that I've been invited to a banquet dinner. LOL. The dish would have been perfect if sea cucumber were included but unfortunately I didn't get to prepare that in time. As some of you may know, preparing sea cucumber is a tedious and time-consuming affair. Nah, don't think I can hold out that long.

Serves 3 - 4

Ingredients:

1 packet                 spinach, washed and drained
8 - 12 pieces          dried chinese mushroom, soaked, squeezed dry and stemmed
1 cup                      liquid from soaking the mushroom
1 tablespoon          chinese wine
1 tablespoon          oyster sauce
1 tablespoon           light soy sauce
1 teaspoon             sesame oil
1 teaspoon             sugar
1 teaspoon             cornstarch
1 tablespoon          cooking oil

Method:

Heat a pot with a tablespoon of cooking oil on medium high heat. Add in the prepared mushroom and give it a quick stir for about 2 to 3 minutes.

Mix all the seasoning excluding the cornstarch together. Pour the sauce mixture into the pot and bring to boil.

Lower heat and simmer covered for about 20 to 25 minutes. If using sea cucumber, add more water and increase the time to 40 minutes.

Meanwhile, bring a big pot of water to boil. Blanch the spinach for about a minute and drain. Arrange neatly on a plate.

Mix 1 teaspoon of cornstarch with 2 tablespoons of water. Pour into the pot of mushroom when done. Stir rapidly and turn off the heat.

Pour the mushroom and sauce onto the blanched spinach and serve.

Steamed Minced Pork with Salted Egg

 

Alright, I guess it's time for some classic homely dishes now. Steamed minced pork is my thing. I've experimented with various ingredients: shrimp paste, preserved olive vegetables, water chestnut, cuttlefish, tofu, you get the picture. Today's dish is probably just another experiment of mine. But it's tasty, nonethless. Enjoy. Oh by the way, it's gorgeous with a bowl of rice.

 

 

Serves 2

Ingredients:

 

 

200g                  minced pork

2                        chinese mushroom, soaked and diced

1                        salted egg (yolk and white separately)

1                        water chestnut, peeled and diced

1 tablespoon      chinese wine

1 dash                white pepper

1/2 teaspoon      sesame oil

1/2 tablespoon   light soy sauce

                          spring onion, chopped (optional)

 

Method:

 

Mix all ingredients (except the salted egg) together. Pour in 1/2 of the egg white and mix well. Place the mixture on a steaming plate and top with the salted egg yolk (flattened by the knife). 

 

Steam on high heat for 9 minutes and garnish with spring onion, if desired.