Silky Asian Steamed Egg with Minced Pork | Childhood Favourites
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- čas přidán 23. 05. 2020
- This is a childhood comfort food that's super easy and simple, made in your Instant Pot.
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Another simple childhood favourite that brings back all the warm fuzzies! Happy Sunday! 💕
Flo Lum what is the name of your instant pot cookbook? Is it available in amazon?
Link for both books are in the description and are available on Amazon. 😊
Flo Lum ：thank you! Will definitely get one .
Is it possible to make it in a normal pot without pressure ?
@@FloLum thank you for sharing these favourite childhood recipes.
Your easy to follow recipes and instructions absolutely brought back nostalgic
memories of our childhood days with grandma and mama nearly 90 years ago!
I shall be buying these useful books via Amazon later.
Keep your recipes coming!
Measuring the Broth: Crack the eggs into a measuring cup. Record the amount. Multiply by 1.5. That's how much broth to use.
THANK YOU SO MUCHH
That is the best way since the eggs will vary in size slightly.
Nostalgia at its best. Dude's comment brought to mind something that goes like this: When we are young we know everything, then when we are middle aged, we know some things and when we are older, we finally acknowledge we don't know a lot.
It is simply the wisdom kicking in as we grow older (or at least we'd hope so, LOL)
Microdosing on Flo's calm vibe...
Thank you Flo..you spread light to those who do not know you.
Thank you for the wonderful recipe, Flo. I watched your video this morning and cooked the dish tonight. Very easy recipe: a handful of ingredients, simple preparation, and just 10 minutes in the Instant Pot. My wife and older son loved the flavor and silky texture of the egg. We ate every single bite! (This was the fourth recipe of yours that I have made since mid-March, and they have all been crowded pleasers with my family.)
Thank you for taking me down memory lane!! Yes, my grandmother made steamed egg without pork, and thanks to you, I remember with the minced pork as well!!!
I love Flo’s childhood dishes esp in the instant pot!!🙏🏼🙏🏼❤️❤️❤️ yay!!!!
Your childhood recipes make me very nostalgic, Flo. Thank you for sharing.
Thank you for reminding me of this childhood dish. This is the second video of yours this week that help me decide what to make for dinner.
Thank you for this recipe. My mom made this a lot while growing up and now we are making it for her. It makes her happy to eat familiar foods.
I also steamed the egg with salted egg and thousand years egg together, its very delicious too!
It’s amazing how you can have such a great meal with simple ingredients. Happy Sunday Flo & Dude. 😎
Thanks, Randy!
Yes. This was a delicious favourite. I was scrolling CZcams looking for an orange cake. AND I saw your vlog. OMG I said to myself. My parents were Hakka, who left China (Canton City region) about a 100 years ago; and ended up in Jamaica. Yes, like your mom, the pork was continuously chopped to be minced; no mincer. I think they put some; finely dried orange peel and dried shiitake mushrooms. Everything was mixed together; not separated. And raw scallions on top after steaming. There was no chinese wine or sesame oil. It was basic; but oh so fantastically tasty. Thanks bunches.
Oh my, I rang my mum for this recipe last week. I did it with minced turkey and my kids loved it. Thank you for sharing this.
Flo thanks to your channels you make me an amateur to a pretty good 'cook' now LOL. I been making wonton soup, spareribs, chicken rice (favourite), pork patty (fav too)....etc almost all your chinese dishes recipes using my instant pot. In a small where I moved to, asian food are so hard to find. Pls keep up your great job and stay safe.. 😷👍
I'd forgotten how much I love steamed eggs. I tried it in my Instant Pot and it works. I miss my mama's home cooking.
Thanks for the memories.
Never had this before ! Parents made a dish with steamed salted egg and / or steamed pork with water chestnuts and ginger.
Just came across this recipe tonight -- I've been looking for one for at least 50 years! Guess I've been asking the wrong people, because in my home town, Toronto, I only ever saw Chinese men cooking. My dad always cooked all the meals, he once had a restaurant and could make everything from kedgeree to Spotted Dick. This resulted in my belief that all men could cook. The first day living with my partner, a Scot, informed me of the sad truth. Anyway, thanks so much for this recipe which I will make as soon as I get a couple of necessary items from the asian grocery store. I am so happy! Thank you thank you thank you!!!
What a lovely, gentle dish🙂. I cannot wait to try this in my 6qt Instant-Pot (“with a deeper bowl”) 😊❣️
I think she said a higher dish was better 😜
I love trying these recipes! My Dad is my taster. (Except for curry - he loves everything!) Thanks for sharing these recipes - they are so fun to try and so delicious. I made some rice first just to have it on hand. It is more a Sunday brunch meal for us with the eggs but it looked so good I couldn't wait to try it! Blessings to you all!
Thai and Japanese curry is delicious, as is Chinese curry. You should try some 😋
I was a thinking of making this for my kids yesterday. And Yes! It’s was my favorite!!!
Long ago, when I was a little girl, I had a weekend camping trip with a group of Girl Scouts. The person in charge of putting everything together forgot to bring utensils. What are the girls in the troupe had spent time in the Orient. I did not know where to long ago to remember. She taught us how to use chopsticks. Including the scoutmaster’s and other parents. Ever since then, I have found chopsticks to be essential tool in the kitchen. I have been using them for about 70 years, I cannot imagine not having them in my kitchen or a travel set in my purse.
Love your recipe, find it so interesting and amusing , I grew up my dad , who does the cooking at home , but is very impatient , so we were never able to get him to explain his reason or the method he uses , I think he just threw everything in the dish , 😀and his method of steaming was something else . All your recipes bring back very great childhood memories ,. 🙏
My parents would never let me in the kitchen and I love this steamed egg dish but never knew how to make it!! Thank you for posting!! I’ve made it twice this week already lol
OMG 😱 I gotta make this tonight and serve it with tons of rice....ohh the memories!😋
Yes yes yes nicely steamed jasmine rice would go so well with this. Thankyou
I love this too much. Agree with Dude 100%. Didn’t appreciate dad’s cooking as a kid but boy do I miss it now.
Indeed a childhood favorite! 💕
蒸才蛋. 正! This definitely reminds me of childhood memories. I gotta make it again. Thanks for the reminder.
That's what I've made for our dinner 😍 and my kids loves it!
Yay! Win win!
Thank you for sharing the simple food.. Yea this recipe my mum used to cook for us n intro me to cook for my 2 girls..they grow up eating this recipe..i love this recipe healthy & delicious..serve well with white rice..👍👍👍
I tried to cook this yesterday for my son's dinner and he loves it 👍thanks for the recipe 🙏
I do love the texture of using 2 knives to chop pork. Thanks Flo and Dude.🙋🌹🙏
My Mum also used to chop the pork with a cleaver. Hard work! Once I was old enough it became my job😅 she used to add a couple of chinese mushrooms (soaked first) towards the end of chopping to incorporate them into pork mixture. Then she would mix one salted egg in with 3 normal eggs, beating well n putting the salted egg yolk in the center. Delicious. I really enjoy your videos and on days when my mind blanks and I can’t think what to make for dinner, I’ll head to your channel😊 thanks for all your hard work.
I have this in the instant pot at this moment. Couldn't decide what to eat and this sounds comforting and easy and I had everything including ground pork I ground myself. It's way better than you can buy already done. I saw a pork picnic at the store 50 percent off enjoy tonight. Brought it home and ground it up and froze three pounds of pork for 1.67 a pound all in including accounting for a bit of waste trimmings.
Can’t wait to make this… looks so yummy… I have a feeling my toddler will really like the texture
Made this today and it was lovely. Thank you for the recipe.
Hi Flo, Dude, family and followers.
Flo, I have to try this recipe it looks so good. Thank you for sharing.
Love your recipes !
You have a nice family.
Love your presentation...must try and recapture childhood joy!
I still watch it again because it is yummy. Great recipe
Oh this brings back my childhood memories!! I am going to cook it . My popo and mommy cooked this .so healthy and like the Dude said with a bowl of steamed rice, and gai lan with oyster sauce .....mmmmmm....I am hungry now ....but it’s almost midnight ! So I will be having this for dinner tomorrow. Thanks 🙏🏻 for posting ! Do you know how to cook pork , liver , water cress soup? I used to have that every Saturday for lunch. My grandfather used to cook it for me as a child. I miss my parents and grandparents . I don’t have an instant pot. I steam in my wok or steamer. Stay safe in covid !
My childhood menu that my grandmom cooked.....missed that wonderful moments with her.....but i remember her putting the meat after the eģgs are poured in the tray.....
Thanks for your recipes; I've watched about half. They do bring back childhood memories, the good food ones (no comment). You taught me to use my Instant Pot I must say, the portions of ingredients might need a measuring spoon.
Looks yummy!! I love your recipes! Easy to cook n delicious!! Thanks very much!! 👍😀
I am going to try this - thanks for sharing!
Am going to visit the Asian store for necessary ingredients and putting on menu next week. Thanks...
Flo, this looks so good. Will have to give this a try SOON!!!
Thanks, Jan! Hope you’ll enjoy it!
Fantastic, Dude you are a lucky man, so is Flo a lucky lady. My mouth is watering and I'm making Asian food tomorrow, this will be on the menu fo sho. Thanks again oh and I'll be chopping my pork shoulder by hand,even though I have a grinder and processor lol I love the texture. Blessings to you and yours from B.C. Canada 🇨🇦🌹❤🙏
Man oh man I am so glad I was eating while watching this one. I tried the pork recipe and the egg recipe. I never considered combining the two. I bet that is scrumdiliumtious!
one VERY comforting dish topped on steaming hot rice. i sometimes substitute salted and preserved eggs in place of pork if im too lazy
Look so delicious...love it..wish you success always
Its good to add with salted egg too yummy 😋
Just made the steamed egg this week again. Going to add pork next time!!
this recipe reminds me of my mom's steam eggs. Hmmmmm yummy.
One of my favorate recipe from the chinese dish love it with salted egg too
.....Pork and Shrimp makes an awesome combo as well!
Thank you for helping me fall back in love with my Instant Pot \o/
What a winner, looks so good 😁
I am so going to do this dish. I’ve had similar dishes eating in Taiwan and China but your recipe is so good! TQ
i made steamed eggs using coffee instead of chicken broth. delish. a whole new flavor combo. sesame oil/green onion on top. really good.
Same process with my mom!! It’s a Cantonese thing!
I love your original Steamed Egg recipe. It was the first I made from your first cookbook, after the Chicken Adobo. About the boiled, cooled water: I think it depends on whether your water is chemically treated, because those chemicals can affect the flavor of delicate foods, like eggs. Boiling the water tends to remove any funky aftertaste and guarantees a tasty dish. The water here is treated often, in hot weather, what with water line breaks, etc...so I boil and cool water for certain foods....sorry for being long-winded....I love this version of Steamed Egg with Pork, by the way.
Thank I just made this right now without the meat. Omg! Thank you...it’s so silky and bomb. I will make this all the time :0)
There was a popular dim sum recipe of minced pork steamed with eggs when I lived in Hong Kong, but I must confess that I never tried it! I wish I had now after seeing this 😋👍
I live in Tokyo and we add ginon( ginkgo tree nut meat, shrimp or chicken pieces). Truly comfort food. I use small ramekins, also I strain mine.
2
My mom told me the same thing about stirring in one direction and according to her, it's because random stirring will break the structure of the fiber, otherwise, the meat will not stick together.
Yes, you stir in one direction in order to turn minced pork into a paste. You would do this for dumplings, stuffing, or for a steamed pork dish. It doesn’t look like it’s necessary for this recipe.
I stir in every direction and nothing comes apart. ;) I guess it's just like those sayings you got told that you always stick with. It's same over here with other sayings :) It ives you some kind of a good feeling.
I made this when I was much younger with the old school rice cookers that was common back then before all the fuzzy logic fancy rice cookers, not anytime recently. I just add random seasoning in the cupboard (black or white pepper, salt or soy sauce or dashi powder, any random dried herbs and garlic and onion powder), water or milk. Great with rice. With this lazy recipe, Asians will never go hungry with these inredients at home. And with the old school rice cookers I throw all the ingredients in the inner pot used for cooking rice. So easy.
I made this tonight, with ground chicken. The custard is perfectly silky. Delicious! Thank you
The older generation distrust that tap water of its days were not as clean as we have it today. This is probably the reason why Mom’s called for cold boiled water.
It's nice to have you present another memory menu selection. I will try this one for sure.
I was hoping to see the pork tasted as well, sure I didn't miss it. Looks good so far.
I think using cooled boiled water will make the final product smooth. Boiling the water will drive out any dissolved air.This will prevent air bubbles from getting trapped during cooking.
Each family member has their own version of this egg pudding. My aunt added diced salted egg and century egg. My dad added mung bean vermicelli with dried shrimp and dried scallop hash. They added the soy sauce in with the water and beat all together. I sneak in a little oyster sauce while I beat and Chinese chives. You can embed all sorts of treasures into the custard. Go hog wild, it's a delicious blank canvas!
Flo... That brown spot just means that it is a fertilized egg. My Grandfather was a "Butter and Egg Man" in NYC. sometimes he would take me to his shop and we would "Candle" the eggs together. He would bring home the fertilized eggs, because they were not "perfect". They were just fine! Marty from NYC! (also New Jersey)
We have a similar pressure cooker/1 cook pot as yours:) Is there a reason you wouldn’t just use a normal steamer? Or is it just for convenience?
Its nice for rainy season and good light meal heheheh, i like to eat it with hot or newly good rice hehehe
That has got to be delicious
i grew up eating this too.
Wow our moms all said the same thing :)
Thank you for showing this. Now I know to use Instant pot it will only take 10 mins! I did it in old fashion way… steam in a big pot for nearly 40 mins then wait another 20 mins. Haha 😂
I find if you crack your eggs into a measuring cup to mix them it's really easy to measure liquids balanced to the amount of egg you have.
@@lisahinton9682for example if you're using 4 eggs, crack them all into a measuring cup. Look at the volume they take, for this example we'll say 500ml. Now you know 750ml of fluid is a 1.5 to 1 mixture.
I learned that trick making yorkshire pudding, which is generally equal volumes eggs, milk and flour.
Thanks Flo. This recipe reminds me of my mum's cooking as well. If beef or fish is used would the steaming time be the same ?
Similar to Japanese Chawanmushi (dashi/seafood). Got to try your version, sounds delicious.
also my childhood favourite..........I guess it's the same dish for many Chinese.
Another classic, Flo! I remember my mom used to put a homemade salted duck egg .. one my mom and I "stole" and made from the ducks at the local park!
😳 Just one?!
Well, we were kind of poor and at the time we could only spare one at each meal! Maybe we'd serve it with a little salted fish too.. also homemade too..
Looks yummy food watching from hongkong
Howdy from East Texas! So glad I found your channel. This is a dish my friends Mom made when my Dad was stationed in Hawaii. New Subscriber
exc. try adding some rehydrated shitake mushrooms (sliced thinly or finely chopped). could even add mushroom liquid (strained) to the chicken stock.
Flo, I love your Chinese recipes! I've tried a few and will try your egg/pork dish, but do you have a cookbook with just your Chinese recipes?
Thanks, Jules! Not yet!
I do not have Instapot. What would be a good substitute way of making this without an Instapot?
I always bought this at my chup fan shop in Malaysia 👍🥰🥰
Today, I follow as instructed in this video, and I eat it with rice, it taste like a pork porridge, which I used to buy in hawker center, or coffee shop
Stirring pork in one direction binds the proteins and becomes stickier. You can see this happening if you do it in one direction. You'll start to see little stringy connections of the proteins. What this does is make for a better binding AND holding in of moisture.
Can you add a few finely chopped cherry tomatoes mixed with a little ketchup, honey and soy sauce to get that additional chinese egg and tomato vibe ? The pork will make an exciting guess to the party 😀🎉🎉🎉
Thanks for sharing this recipe. I love it by drizzling black soy sauce on top of the steamed egg instead.. Lol
Just love your childhood dishes! How about scrambled egg with sautéed tomatoes? That’s my childhood dish.
My mom had been talking about that dish lately too!
Flo Lum may be you can cook that here, it is so delicious!
I find that adding some cornstarch to the pork mixture makes it silkier.
i will make this tomorrow but i dont have one ingredient so maybe will little bit different taste.. thank you
Is this a breakfast, lunch, dinner or anytime option? Looks delish.
Yummy
Same as my mums recipe but no pork. Plus garlick oil on top, in addition to light soy sauce.