Tuesday, June 2, 2009
Steamed Egg Custard and Minced Pork with Mui Choi from Grandma's recipe.
This steamed egg and minced pork with “mui choi” is one of Grandma’s simple dishes which we served for dinner last night. But we didn’t cook it the way Grandma did. We steamed the dish seperately in a bamboo steamer over the wok. Traditionally, this dish is steamed over the cooking rice to conserve energy.
If you have a rice cooker, you can cook steamed dishes on top of the rice. Either place directly on top of the rice or use the additional steamer plate.
If not, then steam in microwave or conventional method of steaming in the wok/pan.
Steamed egg and minced meat with mui choi(Chinese preserved vegetable)
1 cup chicken stock/water
1/2 tsp of salt
250g minced pork or chicken
½ cup mui choi (optional)
1 tbsp soya sauce
1 1/2 tbsp corn flour
1 tsp sesame oil
1. Beat eggs lightly and stir all ingredient into egg mixture.
2. Pour mixture into a deep metal or ceramic dish.
3. When rice is cooked midway, put the dish on top of the rice and continue cooking the rice. The egg/meat custard will be cooked together with the rice.