Growing up, my parents have a list of “simple meals” which I have always taken for granted. It’s funny how when you’re away from home and settled in your new home and start to have your own list of “simple meals” for a busy weeknight, you start to randomly reminisce those little dishes you used to have as a child growing up in your parents house.
This dish is definitely one of them – it just randomly popped up one night and I thought “Hey! Haven’t had THAT dish in ages! I wonder if I can cook it.. seemed simple enough”.
Of course, my first attempt was an ultimate failure. Not only did I get impatient and did not wait for my dad to reply my text message asking him for directions, I completely messed up and wasted 8 eggs. I was stupid enough to not have one of the core ingredients of this dish…. WATER.
Okay, so there is more to this dish than it looks. After my 2nd and 3rd attempt I think I’ve finally mastered the balance of egg and water, and be careful not to overseason it. The photo posted above looks a bit runny with too much water, but that’s actually how I like it. I like the egg custard super soft and smooth, and I like the water being in there like a “clear soup”. Enjoy!
Ingredients (for a small bowl serves 2):
1 1/2 cup of water
1 tsp sesame oil
100g minced pork / chicken
Salt and pepper to taste
Chopped spring onions for garnish
In a fry pan, cook minced pork / chicken and season well with salt and pepper. Once cooked, set aside.
In a steaming bowl, beat 3 eggs thoroughly and add water and sesame oil. Season very lightly with salt and pepper.. be careful not to overseason, as the minced meat already adds to its flavoring. Add cooked minced meat into the egg and water mixture and place bowl in a steamer.
Steam for approx. 10 minutes, then turn the heat off and let it sit in the steamer for another 6-7 minutes. Garnish with chopped spring onions before serving. Enjoy on its own or with a bowl of steamed white rice.