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.
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Serves 4 persons
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
- Separate the salted egg white from the yolk.
- Quarter the egg yolk and set aside
- Add the cornflour into the minced pork and mix well.
- 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.
- When ready to steam transfer the mixture to a steaming bowl.
- Distribute the quartered egg yolk on the meat.
- Fill a wok with enough water and bring it to a boil.
- Place the meat patty on the steamer and steam for around 15 to 20 minutes.
- Garnish with some chopped spring onions.
Note from Mummy’s Kitchen:
- 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.