Steamed Egg with Tomato and Mint Salsa
This Thailand-style steamed egg has always been one of my favorite things to serve my friends when they visit Thailand. It's so unlike any other Thai food. The egg is whipped together with lightly seasoned chicken broth, then steamed in a cup, producing a soft and moist egg that's like a custard or pudding, but not sweet. It gets its flavor from the filling you cook inside, so what it turns out tasting like is totally up to you. You can use herbs, vegetables, meat, or any combination. They are normally served right out of the bowl as a hot dish with some steamed rice on the side, but a while ago I decided to eat one ice-cold from the frig. To my surprise it was even better. Combined with this minty tomato salsa it makes such a wonderfully refreshing appetizer or snack that I almost never have it any other way. This one I'm showing you how to do today is made with just a little ground pork and some chopped green onion cooked inside. Enjoy!
Yield: 4 servings
Prep time: 5 Minutes
Cooking time: 15 Minutes
Ready in: 20 Minutes
- 4 Chicken Eggs
- 1 Cup Chicken or vegetable stock
(or use dissolve one bouillon cube in 1 cup of water)
- 1/2 teaspoon finely ground White Pepper
- 1 teaspoon Light Soy Sauce
- 1 Cup diced Tomato
- 1 Tablespoon Spearmint
- 1 Tablespoon Coriander / Cilantro Leaves
- 2 Tablespoons Vegetable Oil
- 1 Tablespoon Distilled white vinegar
Blend eggs, white pepper, and soy sauce together until frothy, then add chicken broth and blend together well.
2) Divide egg mixture into 4 small heat-proof bowls. Place in steamer and steam cook for 15 minutes. Remove and let cool completely.
3) Stir together the diced tomato, chopped mint, cilantro, and hot chili, and mix with the vinegar and vegetable oil. Chill in refrigerator.
4) When ready to serve remove the egg from the bowl and place upside down on a plate. Top with tomato mint salsa and serve.
For more detailed information and a free video lesson, visit this web page: ThaiCookbook.tv/?rid=73