Thursday, September 9, 2010

Steamed Egg With Cincalok and Minced Pork

2 eggs
4 tbsp minced pork
1 tbsp cincalok (rinse with water to reduce saltiness)
1 tsp chopped preserved vegetable (Tung Cai)
3 cloves garlic (chopped)
dash of white pepper
50ml water

1/2 tsp sesame oil
1 tsp light soya sauce
1 tsp cornflour
dash of white pepper

1. Marinate minced meat for 20 minutes.
2. Saute garlic until golden brown. Set aside.
3. Beat the eggs in a bowl.
4. Add in minced pork, cincalok, chopped preserved vegetable, dash of white pepper and water then mix well with a fork or a pair of chopsticks.
5. Steam over medium fire for 25 minutes.
6. Garnish with fried garlic.

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