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Similar to a dim sum filling,
but however there are some differences in the seasoning of the filling, this
type is a combination of chicken, pork and crab meat and is steamed
in tiny cups instead of the usual pastry style. Sake or Chinese wine cups
are a suitable size. Ingredients :
125 g pork, both lean and fat
125 g chicken meat without bones
125 g cooked crab meat
2 tablespoons chopped whole coriander plant, including roots
1/4 teaspoon ground black pepper
6 cloves garlic, crushed
1 tablespoon finely chopped spring onion
2 tablespoons fish sauce
2 tablespoons coconut cream
1/2 teaspoon palm sugar or substitute
1 large size egg
Method :
Bone and remove any skin from the pork. Then
chop the meat very finely. Do the same for the chicken. Flake the crab, discarding
any bony tissue, chop it finely and mix together all the meats with the
coriander, pepper, garlic, spring onion, fish sauce, coconut cream and
sugar.
Separate egg white from yolk, leaving the yolk in the egg shell. With a
small spoon or end of a chopstick break up the yolk, add half of it to the
white and beat until foamy. Add to pork mixture and mix well. Fill the
tiny cups, pressing mixture down firmly, and brush over the top of each
with the remaining egg yolk. Steam for 20 minutes. Allow to cool, then
remove from cups.
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