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This is a very delicate dish. You
can add less liquid for a firmer custard, but cooked this way it is
soft and silky. Other types of meat or seafood can be used instead
of beef.
Ingredients
- sirloin or rump steak - 115g/4
oz
- grated fresh root ginger - 5ml/1
tsp
- fish sauce - 15ml/1 tbsp
- freshly ground black pepper
- eggs - 3
- chicken stock or water -
120ml/4fl oz/½ cup
- spring onion - 30ml/2 tbsp,
chopped
- vegetables oil - 15ml/1 tbsp
- garlic - 2 cloves, finely sliced
Method
- Finely chop the beef and place
in a large bowl. Add the ginger, fish sauce and
black pepper.
- Beat the eggs together with the
stock. Stir the mixture into the beef, add the spring onions and
beat together until well-blended. Try to avoid making too many
bubbles.
- Pour the mixture into a
heatproof dish or individual ramekins.
- Place in a steamer and steam
over a gently heat for 10-15 minutes or until the custard is set.
- Meanwhile, heat the oil in a
frying pan. Add the garlic and stir to break up any clumps and fry
until golden - about 2 minutes.
- To serve, pour the garlic and
oil over the egg custards. Allow to cool slightly before serving.
Serves 4-6.
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