One of our all time favourites which I will cooked when we are not so bothered by the cholesterol level contributed by the salted egg yolks.
In fact, sometimes, I'll use 3 yolks instead of 2, like in this case. Hence, I leave the egg yolks in bigger pieces so we are able to nibble on it. However, 2 egg yolks are sufficient.
You'll notice that I'm using pork loin, which is really tender, instead of the usual prawns for this dish. It's as good!
Ingredients:
- 250g Pork Loin
- 2-3 Salted Egg Yolk
- 1 stem Curry Leaves, discard stem
- 1 Red Chilli, cut
- 1 tablespoon Butter
- 2 tablespoon Evaporated Milk
- 1/3 teaspoon Salt
- 1/2 teaspoon Sugar
Marinade:
- 1/2 tablespoon Oyster Sauce
- 1/2 tablespoon Light Soy Sauce
- 1/2 teaspoon Sugar
- 1/2 teaspoon Sesame Seed Oil
- 4 tablespoon Corn Flour
- 1 Egg
- a dash of pepper
How to do it:
- Cut meat into bite size.
- Marinate the meat for 30 minutes.
- Deep fry till just done.
- Drain well and set aside .
- Meanwhile, steam the salted egg yolks for 10 minutes or till just done.
- Smash cooked yolks.
- Melt butter and add in curry leaves and fry till fragrant.
- Add in cut chilli, salted yolks, evaporated milk and pre-cooked meat.
- Toss well quickly.
- Add salt and sugar to taste.
- Stir till well combined.
- Dish and serve immediately.
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