For hot days when you want something easy to eat, teochew porridge is perfect. It’s easy to make the porridge, and the condiments require little work other than boiling eggs and opening cans. Our spread includes salted eggs, century eggs, pickled mustard leaves, salted fish, fried ikan bilis and fermented bancurd. We also had steamed egg custard with minced meat.
Recipe
Steamed Egg Custard With Minced Meat
200g minced meat
2 eggs
1 salted egg
1/2 tbsp soya sauce
pepper, to taste
1/4 cup water
Pour in about litres of water in a wok, and bring to a boil.
Place the meat in a plate suitable for steaming.
Beat the eggs and salted egg (break up the yolk) with the soya sauce and pepper.
Add the water
Pour onto the minced meat
Steam the dish for between 10-15 minutes.
