← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 300 g minced pork (with some fat)
• 2 Salted duck eggs, whites and yolks separated
• 4 Water chestnuts (fresh or tinned), finely chopped (optional)
• 1 tsp Ginger, finely chopped
• 1 tbsp Soy sauce
• 1 tsp Toasted sesame oil
• 1 tsp Shaoxing wine (optional)
• ¼ tsp White pepper
• 1 tbsp Cornflour (cornstarch)
• 3 tbsp Water
• 1 Spring onion, chopped
• 1 tbsp crispy fried shallots or garlic (optional)

Method

1. Put the pork, salted egg whites, water chestnuts, ginger, soy, sesame oil, wine, pepper, cornflour and water in a bowl. Stir hard in one direction for 2 min until sticky.
2. Spread the mixture evenly in a shallow heatproof dish about 2 cm deep. Halve the salted yolks and press them gently into the top.
3. Steam over high heat for 15–18 min until the patty is firm, the juices run clear and the centre reaches 71°C (160°F).
4. Scatter with spring onion and fried shallots and serve in the dish with its juices spooned over rice.

Tips

• Salted egg whites are very salty, so no extra salt is needed; taste a teaspoon of the raw mix fried in a pan if unsure.
• Chop the pork by hand with a little fat for a looser, juicier texture.

Sources

Written in our own words after cross-checking these recipes:

Huang Kitchen The Meatmen