STEAMED BEAN CURD WITH PORK & SALTED EGG

My favourite Japanese bean curd & salted egg, all in 1. I'm loving it :P Not only me, my kids, hubby & grandma said it's delicious & looks nice. Heehee....

This recipe is from a book i bought last 3 years " Fun with Pork " from Low Beng Hoe, published by SEASHORE.

• 100g pork


• 100g prawns


• 2 salted egg yolks ( mashed & cut into thick pieces )


• 2 Japanese bean curd ( cut into 6 pieces each )

Seasoning A

• 1 egg


• 1/2 tsp salt


• 1/2 tsp sugar


• 1/2 tsp pepper


• 1 tbsp oyster sauce


• 1 tbsp sesame oil


• 1 stalk spring onion

Seasoning B

• 1 egg white ( avoided - i replaced with cornstarch solutions )


• 1/2 tsp salt


• 1 tsp sesame oil


• 100 ml water

1. Mince pork & prawns until sticky, then blend with Seasoning A.


2. Stuff pork mixture onto bean curd, sprinkle salted egg yolk on top, line on the evaporating dish & steam for 10 minutes, then remove from the evaporating dish.


3. Heat up the pot, cook Seasoning B until boiling, then dress on the Japanese bean curd and garnish with some spring onion. Serve.