Traditional Steamed Egg With Preserved Radish and Minced Meat Topping

Ingredients: (serve 2)

3 to 4 eggs 

Warm water (same amount as quantity of eggs)

1/4 tsp. salt

2 garlic cloves (peeled and chopped)

23 g. preserved radish (I buy the ready chopped, rinse, drain and squeeze dry)

75 g. minced pork (mix with a bit of cornflour)

1 tbsp. cooking oil

Seasonings:

1/4 tsp. chicken stock granules

1/2 tsp. light soy sauce

1/2 tsp. oyster sauce

1/4 tsp. dark soy sauce

Thickening: 1/4 tsp. cornflour mix with 3/4 tbsp. water

Garnishing: 

1 sprig spring onion (diced)

Some red chili slices

Methods:

(A)  Prepare the egg custard

1. Crack eggs into a bowl.  Add an equivalent amount of warm water to the eggs and 1/4 tsp. of salt.  Beat to mix well.
2. Using a sieve, strain the egg custard mixture into a deep and wide plate.
3. Cover the strained egg custard with cling wrap.
4. Place the egg custard into a wok with boiling water.  Steam over low heat for 10-15 minutes or until set.  When done, remove the cling wrap and prepare to add the fried toppings.

(B)  Preserved radish and meat toppings

1. Add 1 tbsp. oil into a heated wok.  Saute garlic and preserved radish.  Next, add minced meat and fry till meat is just cooked.
2. Add chicken stock granules, soy sauce, oyster sauce and dark soy sauce (for colour).  Stir-fry until combined.  Lastly, add cornflour mixture to the fried mixture, fry till almost dry.  Transfer into a bowl.
3. Sprinkle aromatic radish toppings on the surface of the steamed egg custard.  Garnish with chopped spring onion and chili slices.
4. Serve hot!

I adapted this recipe from 'Huang's Kitchen' by Angie Liew with slight adjustment to suit my cooking preference.