serves
2-4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
2-4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Ep 1
episode • The Streets Hong Kong • cooking • 25m
G
episode • The Streets Hong Kong • cooking • 25m
G
Ingredients
Soy milk custard
- 3 eggs
- 370 ml fresh, unsweetened, soy milk
Minced pork sauce
- 2 tbsp vegetable oil
- 2 cloves garlic, chopped
- 250 g pork mince
- 1 tbsp chilli bean paste
- ½ tbsp oyster sauce
- Pinch of sugar
- Pinch of salt
- 1 tbsp crispy chilli oil
To serve
- Pinch of ground green Sichuan pepper
- Spring onion, thinly sliced
Instructions
- Bring a wok of water up to the boil, place a steam basket over the water - ensuring the water isn't touching the steam basket.
- Whisk eggs and soy milk together until combined. Pour into a shallow medium-sized bowl, halfway up the bowl and place in the steamer basket. Steam for 8 minutes with the lid on.
- Meanwhile, heat another wok on medium-high heat. Add vegetable oil and garlic, fry for a few seconds until fragrant. Add the pork mince and fry until cooked through.
- Add chilli bean paste and cook out for 30 seconds before adding the oyster sauce, sugar and crispy chilli oil. Cook for another 30 seconds.
- Pour the pork mince over the custard. Garnish with Sichuan pepper and spring onions.
This recipe is from The Streets, Hong Kong on SBS Food.
Photography by Adrian Patra.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Ep 1
