She did that…

My late aunt, the eldest of the siblings and the matriarch in the family after my maternal grandma passed away, used to cook steamed minced pork with soy sauce and she would always add an egg on top. I remember I enjoyed that a lot but I never asked how she did that and how I could go about doing the same.

My missus would cook the same at home a little differently, following her own family recipe. If I am not wrong, she would add chopped Bombay onion and thinly sliced shitake mushrooms…and what we call tang chai aka tianjin preserved vegetables (which I can’t say I am all that fond of) and the dish would taste exactly the same everytime unlike me and my half-baked efforts at cooking anything.

Anyway, we had some leftover plain porridge the other morning from the night before so I decided to steam a bit of minced pork with cincalukthe same way that I cooked the chicken the other day with those fermented shrimps and tuak, our traditional ethnic rice wine. Of course, I had run out of the wine so I decided to do without it.

Firstly, I mixed the minced meat with some cincaluk, a few slices of ginger, one stick of serai, cut into two and bruised…and some daun kesum (laksa leaves)…

Steamed minced pork with cincaluk 1

Oopsss!!! I forgot all about the chili, but never mind – we can dab our own pounded chili later if we would like it hot.

After that, I broke an egg into the bowl…

Steamed minced pork with cincaluk 2

…and mixed it well with everything in it. This was to bind everything together in the process of steaming. I steamed that for around 15-20 minutes and then I took it out to add the egg on top. Once I had done that, I put it back into the steamer to continue with the steaming till the egg was cooked…

Steamed minced pork with cincaluk 3

Hmmm….I do not recall what my late aunt’s used to look like – I can only remember how I enjoyed eating it. For one thing, since she used dark soy sauce, there was a lot more contrast and hers did not look so pale. I should have added a bit of chili and/or sprinkled some chopped spring onion for that badly-needed colour.

The egg looked like it was overdone but when I checked, I found that it was all right, the yolk was still runny…

Steamed minced meat with cincaluk 4


It tasted great but I missed the tuak – with the wine, the chicken had an edge over this dish…

Steamed minced pork with cincaluk 5

…so the next time I cook this, perhaps I should try adding some traditional white cooking wine – the one we use for cooking kacang ma chicken. I am pretty sure it would be nicer.

Anyway, since I still had some minced meat left, yesterday, I decided to cook this dish the way my late aunt did it – no onion, no tang chai, no wine. I just marinated the meat with soy sauce, a bit of sugar and pepper and cornflour. Don’t ask me about the cornflour – I went and browsed through some recipes and saw that they added that, that or tapioca flour. I also read that they mixed the white of the egg with the meat and left the yolk to be placed on top like this…

Steamed pork with egg

I should have done it my own way – add one whole egg and mix with the meat and break another egg on top…and I could not resist adding lots of chopped spring onions seeing that I’ve a lot growing out of a pot outside.

It tasted really great though – I sure would want to try again and I’ll make sure that I get it right next time.

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

15 thoughts on “She did that…”

  1. There are many recipes for steamed minced pork which are tasty. Personally I am ok with steamed minced pork as long as I don’t detect many fatty bits in the minced pork. Both your versions look good. The ones I used to see use salted duck egg instead of just normal eggs. They use the salted egg whites to bind the minced pork and then just put the golden yellow salted egg yolk on top.

    May the next time you cook this dish, it will turn out exactly how you imagine it to be in your mind.

    Yes, so many different ways to cook steamed egg – my missus’ family recipe is good too, more like what one would get at the shops. I can do it that way…more or less. 😉 Here, I’m trying to get the way my late aunt did it…plus the egg on top.

    Yes, I’ve seen those with salted eggs, never tried. Just wondering – the yolk would be fine but some egg whites are extremely salty and if used for binding, wouldn’t the meat be salty too? Plus the soy sauce used some more.

    1. I think when they use salted egg whites to bind the meat, then they won’t use soy sauce that much so that the steamed minced meat won’t be too salty.

      I guess so. Problem with salted egg whites, you do not know how salty they can gate till you eat it. I hate buying salted eggs, so put off when a batch I take home is not nice, way too salty….etc…etc…etc…

  2. I know this dish!

    My maternal grandma used to cook this too, but not like this. She’ll crack an egg on top but the egg will be mixed with water first and broken up so the yolk and whites are mixed together. This creates a water egg-like effect which makes the top egg layer bubble up and “rise” a bit in addition to binding the minced pork together. I’ve never seen the egg yolk whole like this but Mun apparently does it that way too so maybe I’m thinking about a different dish.

    It’s the same dish, done in many different ways. I’ve heard of mixing the egg with water, never done it myself. I’ve seen those Mun mentioned – with salted egg yolk on top – some may have more than one. Never tried though – should be very nice. I love salted egg.

  3. Never done with an egg on top. I like mine steamed with canned cai sim. I use Gulong brand. Very nice too. Chop the cai sim, mix with minced meat & egg together with the water from the canned cai sim (I use 1/2 can of the water from the can with one egg). Mixed everything well & put to steam. That’s how I steam my egg. Yummsss!!!!

    Yes, I’ve cooked it that way before, very nice! By the way, you can use the cai sim to steam chicken, just mix everything in the can with the chicken and a few slices of ginger and steam. You can add a bit of soy sauce if you want the sauce to be a little darker. Very nice too…and so very easy to cook. Here, I blogged about it before:

    1. Will definitely try with chicken next time. See your pix already drooling. Looks absolutely great.

      One thing I am sure you will like about it is it is so very easy to cook! 😀

  4. Never easy to cook like how our elderly did it. I tried my mum’s version but somehow it tasted slightly different. My mum added tong chai and dark soy sauce so hers are darker. Hubby doesnt like tong chai in his mince so I omit. Mine just simple; follow my mil’s recipe.

    Actually 1st time I see people add an egg on top of steamed mince. Haha. Maybe I would give it a try. Maybe you try not to steam too long with the egg on top. Should be a min or so only.
    Let me know how you succeed, so I can try.

    Happy Good Friday and Easter Sunday to you and family.

    Oh? Your hubby is just like me, I also don’t like tang chai. Yes, maybe just a few minutes will do especially if one is not sitting down to eat right away – let it cook by itself in the residual heat. When I did the soy sauce version above, I even took it out of the steamer and we only ate it around half an hour later – the yolk had become like hard boiled egg,so hard. 😦

    I’m not all that fond of eating this steamed minced pork in the first place, plus my missus cooked it all the time, one BIG bowl that would take us days to finish – imagine having to eat that every meal for a few days. I only tried cooking to see if I could get the egg on top right, the way my late aunt used to do it. I used to enjoy hers a lot.

    Same to you and your darlings, have a lovely long weekend and a Blessed Easter!

  5. The Cantonese usually put a Salted Egg Yolk in the middle but never mind, it’s pork anyway

    I would love salted egg yolk but at times, the white is way too salty – I wonder if that would ruin the dish. Would be a waste to just use the yolk and throw the white away.

  6. Malaysians sure do love eggs on top of everything! (me too 😉

    I love the egg on the spinach egg pizza that day, the white – it’s softer…and much nicer. I wonder how they do it at that Italian place.

  7. That’s a good dish, especially as it can lend itself to different variations according to personal taste.

    Yes, it sure is very versatile – can modify according to one’s whims and fancies, no need to stick rigidly to one standard recipe.

  8. Something new here.. I would love to try and put one egg on top of the minced meat… my style is steamed minced meat with beaten egg, another style is minced meat with “tong choy”, “mui choy”.. those preserved type of vege… all without an egg on top… so now you gave me an idea what to do next… my kids love this dish too.. yes, put cornflour so that the meat won’t be tough and more smoother when cooked… no dark sauce, just light sauce I put.. nice to go with rice..

    Oh? So that is the purpose of the cornflour then? We always use dark soy sauce, mushroom soy, to be exact.

  9. heheh, if you’re making for me, can i have two eggs instead of one please? thanks 😀

    This one’s for display purposes. If I cook again for myself, sure I’ll have two…or three. Two for you, enough? Hehehehehe!!!!

  10. I must try cooking minced pork like that. Must be very nice with the egg on top!

    Time it well, serve and eat immediately. We had dinner half an hour later and the yolk was like hardboiled. 😦

  11. one of my favourite dishes, made by my mum.. wouldn’t mind tasting yours though 😀

    Oh no! Your mum’s would definitely be a whole lot nicer. True blue nyonya, wonder if I will ever get the chance to try her cooking. Hehehehe!!!!

  12. I love this kind of simple, home-cooked dish. I take minced pork as long as they do not have an overwhelming smell or taste (some do). But I ‘ve never had this version with the egg on top. Definitely will try this out sometime 🙂

    Usually, I heard of pork with an unpleasant smell when it came to meat overseas – they did not know how to slaughter but I heard they do now so pork Down Under no longer has that smell.

    We get our pork supplies from a shop near my house, very good no smell…and the pork belly not really fat but the meat a little harder than usual. I used the minced meat for make meat balls to make soup for something – post coming up day after tomorrow but I added cloves of garlic – that should help if there were any smell plus they added to the fragrance and taste of the soup too.

  13. The minced meat, one of my favourite dish…

    Not really mine, after an overdose – missus cooked so often, huge bowl…had to eat for the whole week!!! 😦

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at

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