Serves 4


Salted Egg Beancurd:

  • Egg, 1
  • Salt, ¼ teaspoon
  • Sesame Oil, ¼ teaspoon
  • Corn Starch, 1 teaspoon
  • Pepper, ¼ teaspoon
  • Water, 120ml
  • Salted Egg Yolk, 2 (steamed and mashed)
  • Soft Beancurd, 1 box


  • Oil, 1 tablespoon
  • Minced Garlic, 1 teaspoon
  • Minced Pork, 150 grams
  • Oyster Sauce, 1 tablespoon
  • Light Soy Sauce, 1 teaspoon
  • Sugar, ¼ teaspoon
  • Pepper, ¼ teaspoon
  • Chopped Spring Onions, to garnish
  • Fried Shallots, to garnish


  • Steaming Plate, 1
  • Frying pan, 1
  • Steaming Rack, 1



Salted Egg Beancurd:

  1. In a bowl, add egg, salt, sesame oil, corn starch, pepper, and water, and whisk till well combined. Add mashed salted egg yolks, mix well and set aside for later use.
  2. Place soft beancurd on a steaming plate, and pour egg mixture over evenly.
  3. In a 3.0L Thermos® Shuttle Chef® inner pot, place in a steaming rack and add water till the height of the rack. Place the steaming plate on the rack, bring the water to a boil and simmer for 5 minutes.
  4. After 5 minutes, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside for vacuum insulation steaming for least 2 hours.


Minced Pork (garnish):

  1. In a frying pan, add oil and minced garlic, and stir fry until fragrant. Once fragrant, add minced pork and stir fry until cooked.
  2. Add oyster sauce, light soy sauce, sugar and pepper, and continue stir frying for 1 minute.
  3. Pour the stir fry minced pork over the steamed salted egg beancurd.
  4. Before serving, garnish with fried shallots and chopped spring onions.



  • This recipe is based on using the Thermos® TCRA-4500 Shuttle Chef®. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.
  • The steaming rack, plate and beancurd have to fit well into the Shuttle Chef® inner pot when the lid is closed.


Photos and recipe courtesy of Thermos Singapore team.