Serves 4
Ingredients:
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
Garnishes:
- 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
Tools:
- Steaming Plate, 1
- Frying pan, 1
- Steaming Rack, 1
Instructions:
Salted Egg Beancurd:
- 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.
- Place soft beancurd on a steaming plate, and pour egg mixture over evenly.
- In a 4.5L 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.
- 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):
- In a frying pan, add oil and minced garlic, and stir fry until fragrant. Once fragrant, add minced pork and stir fry until cooked.
- Add oyster sauce, light soy sauce, sugar and pepper, and continue stir frying for 1 minute.
- Pour the stir fry minced pork over the steamed salted egg beancurd.
- Before serving, garnish with fried shallots and chopped spring onions.
Notes:
- 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.