It's been a very very long time since I last posted due various reasons which saw me stopping blogging altogether. Nevertheless its still a deep passion of mine which I will slowly try to get it slotted back into my weekly schedule from this month onwards.First of all, I would like to thank all those who continuously visit my blogs and left encouraging words and well wishes. As CNY is just a few days away, I would like to share one of my favourite recipe my mom always prepare during CNY and one I look forward to year after year. No doubt the steamed egg custard with pork recipe is as simple as it gets but somehow the thought of it with steamed rice and some stirred fry vegetables just drives me crazy.
HAPPY CHINESE NEW YEAR TO EVERYONE!
Ingredients
250g Minced Pork - may also use chicken or turkey
1 tsp Light Soy Sauce
1 1/2 tsp CornstachCornstach
1 tbsp GingerGinger
- minced1 tbsp Green Onions - chopped finely
1/2 tsp Seasme Oil
1/2 tsp Pepper
1 tsp Cilantro - chopped finely
Egg Custard Mixture
2 Large EggsLarge Eggs
- beaten1/2 cup Chicken or Pork Stock
1/4 tsp Vegetable Oil
1/4 tsp Salt to taste
1 tbsp Green Onions - chopped finely
Directions
1] Using a bowl, combine the following: pork with light soy sauce, sesame oil, pepper, cilantro, green onion, ginger and cornstarch
2] Mix well then place pork mixture into a steaming flat dish
3] In another bowl, mix the egg mixture ingredients together: eggs, chicken or pork stock, salt, oil and green onion
4] Pour the egg mixture over the meat
5] Remember to skim off any bubbles to ensure a smooth egg custard surface
6] Place dish into a steamer or wok and steam over medium heat for about 10 mins
7] Turn off heat then let the egg custard rest for 5 mins
8] Garnish with the finely chopped cilantro or chopped red chillies
Note:
You may also add slices of century egg and salted duck egg but add the yolk part only for the salted duck egg as the white part is just too salty.
Technorati Tags: recipe, chinese food, egg custard, minced pork
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