Rose’s Kitchen

Steamed Eggs With Ham And Tunghoon

Ingredients A:

5 eggs, beaten with 50ml stock

1 salted egg, washed

Ingredients B:

1 tbsp oil

1 tsp minced garlic

100g minced pork

10g tunghoon (rice vermicelli) soaked and cut into short strips

2 tbsp ham cubes

2 tbsp chopped black fungus

2 tbsp chopped spring onions

Seasoning:

1/2 tsp salt

1/2 tsp sesame oil

a little pepper to taste

Method:

1.  Heat 1 tbsp oil in wok and saute minced garlic till fragrant.  Add in the remaining ingredients B and seasoning and stir-fry until fragrant, dish up.

2.  Put beaten eggs into a steaming bowl, add in fried mixture and stir well.

3.  Break salted egg on top of mixture and cover with plastic wrap.

4.  Steam at low heat for 25 minutes or till cooked.

5. Garnish with chopped spring onions.

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January 11, 2007 - Posted by | Vegetables, Bean Curds and Eggs

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