Ma uon

Ma uon

Fat horses

By
From
The Complete Asian Cookbook
Makes
12-16
Photographer
Alan Benson

Somewhat reminiscent of a dim sum filling, but seasoned differently, this combination of pork, chicken, and crab meat is steamed in tiny cups instead of pastry. Chinese wine cups are a suitable size.

Ingredients

Quantity Ingredient
125g crab meat, cooked
125g pork loin, trimmed and finely chopped, both lean and fat
125g chicken breast fillet, finely chopped
2 tablespoons coriander leaves, stems and roots, chopped
1/4 teaspoon freshly ground black pepper
5 garlic cloves, crushed
1 tablespoon spring onion, finely chopped
2 tablespoons fish sauce
2 tablespoons coconut cream
1 teaspoon palm sugar, grated
1 large egg
or 2 small eggs

Method

  1. Flake the crab meat, discarding any bony tissue, then chop it finely. Place in a bowl with the pork, chicken, coriander, pepper, garlic, spring onion, fish sauce, coconut cream and palm sugar.
  2. Separate the egg white from the yolk, leaving the yolk in the egg shell. With a small spoon or the end of a chopstick, break up the yolk, then add half of it to the white and beat until foamy. Add to the pork mixture and mix well until all the ingredients are thoroughly combined.
  3. Divide the mixture between twelve or sixteen 60 ml moulds or bowls, pressing firmly, then brush over the top of each with the remaining egg yolk. Steam in a basket over simmering water for 20 minutes, or until no longer pink. Allow to cool, then remove from the cups and serve at room temperature.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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