[Photos updated in 2015]
This has to be my favourite dish since I was a child! It goes way back to the time I was a young child and my grandma would prepare this for our lunch to go with our Teochew porridge. When I was in primary school, I even helped to prepare this by mincing the pork with the cleaver (yes, I was entrusted with the cleaver!), beat the eggs…. all except flavour it since I knew nuts about it then.
Years down the road, this dish hasn’t been forgotten by my family and I was reminded to cook it for my girl only lately when she had it at my mum’s and showed her fondness for it as well. I’m pleased not because she shares my tastes but her acceptance of this dish means that she gets the goodness of both egg and minced pork! I’ve been having problems getting her to eat egg for a long while and this is the only egg dish thus far that she’s ok with!
This recipe yields servings for 2 kids.
- 1 egg
- 80-90g minced pork
- 2 tablespoons water
- 1 tablespoon oyster sauce
- 1 teaspoon hua diao jiu
- 1 teaspoon sesame oil
- ½ teaspoon dark soy sauce
- a couple of dashes of ground black pepper
- Marinate meat for at least 15 min in the fridge.
- Place the meat in the bowl to be used for steaming the dish.
- Add the egg and water to the marinated meat and mix thoroughly.
- Once the water is boiling, place the dish in the steamer and steam for 10-15 minutes on medium/ high heat.
- Serve with porridge (ideally) or rice.
For more egg-related recipes, please check out the Egg Dishes index on the blog!