DIY, Food, Mummy's Kitchen, Recipe
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Recipe: Steamed Meat Patty with Salted Egg (咸蛋蒸肉饼)

There are many reasons why I love to use the steaming method for dishes.  Firstly, all I need to do is prepare the dish and place it in the steamer and allow it to cook and it requires little attention from me (except when I am steaming dishes which require an hour or more and need to top up water when necessary). Secondly, it preserves up to 50% more nutrients in the food and doesn’t require any fats when cooking. It is ideal for those who are watching their calorie and fat intake.  Thirdly, the cleaning up is a breeze as there is no oily mess or loads of pots and pans to wash up.

We are fortunate to have many quick, easy, and tasty steamed dishes in our Chinese cuisine and one of them is this popular Steamed Meat Patty with Salted Eggs. There was a time when I cooked a small portion, so I steamed the pork patty over my rice cooker while cooking the rice. It’s so convenient, and it saves time and gas too. Hmmm… maybe this is another reason to steam dishes. (Hahaha)

This dish might look like a plain Jane, but when you savour it, you will taste the juicy meat which is complimented by the salted egg white and the delectable egg yolk. This is truly what I call a taste of home.

If you like this recipe, be generous and give us some feedback/comments below. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube, @beyondnormblog, to get the latest exciting updates and videos.

 

Serves 4 persons

Ingredients

450g minced pork

2 salted eggs

½ inch ginger, julienne

1½ teaspoons soy sauce

2 teaspoons cooking wine

Dashes of ground pepper

1 teaspoon sesame oil

1 teaspoon cornflour

 

Method:

  1. Separate the salted egg white from the yolk.
  2. Quarter the egg yolk and set aside
  3. Add the cornflour into the minced pork and mix well.
  4. Add the salted egg white, soy sauce, ginger, cooking wine, pepper, and sesame oil onto the pork. Mix well and leave to marinate for at least an hour.
  5. When ready to steam transfer the mixture to a steaming bowl.
  6. Distribute the quartered egg yolk on the meat.
  7. Fill a wok with enough water and bring it to a boil.
  8. Place the meat patty on the steamer and steam for around 15 to 20 minutes.
  9. Garnish with some chopped spring onions.

 

Note from Mummy’s Kitchen:

  1. If you are unsure of how much soy sauce to add in, use your pinky and dip it into your salted egg white, then taste the level of saltiness. If it is fairly salty you may want to reduce the amount of soy sauce.
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This entry was posted in: DIY, Food, Mummy's Kitchen, Recipe

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Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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