Steamed Pork Patty with Salted Egg

With only a few ingredients, the pork and salted egg really do take centre stage in this dish. I paired this with steamed white rice and a side of garlic-sautéed spinach for an easy dinner. Leftovers work well the next day too. I microwaved mine, but re-steaming it would probably work better at retaining more of the juices of the minced pork.

The recipe is something I came up with after reading a bunch of recipes online. It really does seem like everyone has their own way of making this homey dish! I chose to use ready-minced pork for convenience, add a little water, leave out chopped water chestnuts, and use spring onions as my garnish of choice.

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Steamed Pork Patty with Salted Egg
Serves 2-3

  • 250g minced pork
  • 1 tsp cornstarch
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • Dash of white pepper
  • 2 tbsp water
  • 2 salted duck eggs, raw
  • 1 medium stalk spring onion, chopped (for garnish)
  1. Mix the minced pork well with the cornstarch, light soy sauce, sesame oil and white pepper. Set aside and let the mixture rest for 20 minutes, then mix in the 2 tbsp of water. This makes the patty softer. If you prefer a firmer patty, you can leave the water out.
  2. In the meantime, prepare your steaming vessel. I use a wok, fill it 3cm deep with water, place a metal steaming rack in it for the plate to sit on, and cover the wok with a lid.
  3. In a shallow heat-safe bowl or plate, gently press the minced pork in an even layer. I like to use pair of chopsticks to gently rough up the surface so the salted eggs will settle into the grooves.
  4. Crack the salted duck eggs in a small bowl. Pour the egg whites over the minced pork.
  5. Using your fingers or a spoon, gently break the yolks into smaller pieces. Place the pieces of yolk over the minced pork. I like to press some pieces into the pork and leave some sitting on the surface.
  6. When the water in the wok is at a rolling boil, you can start steaming the dish. Steam for 15 minutes, or until the pork is cooked.
  7. Remove the dish from the heat and sprinkle the chopped spring onions over it. I like the crunchiness and the mild onion flavour so I used the whole stalk. You can use less, use coriander instead or leave it out if you prefer.
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The Beginning – A story about a loaf of bread

I love food blogs.

And yesterday, C mentioned that I should start one.

I was in a funk after my fifth attempt at bread-making failed miserably. Again. I thought I had done all my research – I picked a simple recipe, read the instructions over and over, carefully measured my ingredients, and got to work.

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I patiently put the recipe together, let the dough work in the KitchenAid, turned it out onto the counter, and got my hands dirty. I spent hours on that one milk loaf. Mixing, kneading, letting it proof, dividing it, letting it rest, shaping it using a special Japanese technique, and finally letting it proof a last time before putting it into the oven.

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It smelt wonderful.

Six hours after I first started putting ingredients together, I pulled the loaf out of the oven.

It was hard as a rock.

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I swear the recipe said it was going to be the softest loaf I would have ever eaten!

It was so incredibly frustrating. I planted my bum on the sofa, jammed my chin down to my chest and pouted for all it was worth. Then I cried for a good 10 minutes while C quietly held my hand.

My Monday was ruined by a loaf of bread. My special Monday (I had taken the day off from work), which had been brilliant until I took the bread out of the oven.

After grumpy-ing around for a bit more, I sat in front of my laptop and started searching for the reasons why my loaf turned out the way it did.

The internet tells me I probably over-kneaded my dough. The KitchenAid is a powerful machine (I did not realise just how powerful), and the gluten was likely overworked, tight, and fragile. In worrying that I did not develop the gluten enough, I went completely overboard.

I learnt that if the recipe I was using was written for a bread machine, the instructions had to be adapted for stand mixer use. It was a brand new fact for me. Or I should use a recipe written specifically for stand mixers.

I searched for bread-making videos on YouTube and now, I feel like I am ready to try again.

C watched me through all this – my excitement in the morning (my dough is rising!!), my frustration in the afternoon, and my determination to find out what went wrong afterwards.

He said I should start a blog and write these all down. Well, he is an insightful man, and he is very rarely wrong (although I never admit this to him).

So, I decided to take his advice, and here I am. Hopefully, this little food blog will eventually become a space that I will grow to love, too.