This dish is so so delicious. I can’t emphasize that enough. The tofu was easy enough to make and steam, and the kai lan mixed into the pork mixture was perfectly disguised. It makes this dish perfect because it has everything it needs to be a complete meal (fibre, protein, meat, veg). So all you will still need is a piping hot bowl of rice – mix this dish into the rice and voila!
Sometimes life can be simple and uncomplicated. Most of the time, all I really need is one good dish to eat my rice with. Why bother cooking four to five dishes when I can have one great dish and more of it at a go?
I am very sure anyone who gets to try this dish will not stop at just one bite. That’s how good it is. *Proud moments*
Ingredients:
- Egg: 6
- Salt: ½ tsp
- Plain soya milk: 500ml (unsweetened)
- Oil: 2 tbsp + extra for greasing
- Ginger: 1″, finely chopped
- Garlic: 2 cloves, finely chopped
- Minced pork: 200g, mixed with 1 tsp corn starch and 1 tbsp water
- Oyster sauce: 1 tbsp
- Fish sauce: 1 tbsp
- Caixin: 150g, finely chopped
- White pepper: a dash
- Corn starch: 1 tbsp
- Water: 50ml
- Spring onion: 1 stalk, finely chopped
Method:
- Whisk eggs together with salt and soya milk.
- Grease heat-proof dish with oil. Strain egg mixture into dish.
- Steam on medium heat for 30-40min till it is still slightly jiggly. Remove and set aside.
- Heat 2 tbsp oil in pan. Fry ginger for 30sec.
- Add garlic and fry another 30sec.
- Add minced pork. Fry till almost cooked.
- Add in oyster sauce & fish sauce. Fry to mix evenly.
- Add in caixin and white pepper. Fry to mix evenly.
- Mix corn starch with water. Add in and stir till it simmers, then switch off heat.
- Transfer pork mixture onto steamed egg.
- Garnish with spring onions to serve.
Serving:
3 – 4 persons as side dish
