Eggs with Tulip Pork Luncheon Meat & mushrooms

• 45 min
• 4 persons

Ingredients

• 340 g Tulip Pork Luncheon Meat
• 100 g Onion
• 100 g King oyster mushrooms
• 100 g Carrot
• 2 tbsp Cilantro
• 1 tbsp Garlic
• 4 Chicken eggs
• 1 tbsp Ground pepper
• 1 tsp Sugar
• 1 tsp Seasoning
• 1 tsp Fish sauce
• Cooking oil

Print recipe

Instructions

Food preparation:

• Finely chop the Tulip Pork Luncheon Meat, cilantro and garlic
• Dice the onion, king oyster mushrooms and carrots
• Separate the egg yolks and egg white into two different bowls

Heat oil in a pan, add chopped garlic, then stir it until it releases aroma. Add onion, carrot, king oyster mushrooms and stir-fry for 3 minutes. Then add the Tulip meat and stir. Add the cilantro, turn off the fire and pour the mixture in the bowl.

Season the mixture with ground pepper, sugar, seasoning, egg white and stir.

Put the mixture in cups, then put it in the steam pot and steam for 20 minutes.

Add fish sauce, water and ground pepper in the egg yolk and stir. Pour the egg mixture on the surface of the meat cups about 5 minutes before the meat in the cup is done.

Serve with rice, mint leaves, salad, tomatoes and soybean sauce or fish sauce.

Tip

Serve with rice.