| 1 |
Soak the celophane noodles and cloud ear mushrooms in
lukewarm water to cover in a bowl until rehydrated and softened,
about 15 minutes. Drain and squeeze the noodles and cloud ears to
get rid of the excess water. Coarsely chop the noodles and cloud
ears. |
| 2 |
Mix eggs with 1 tablespoon watr in a mixing bowl and
whisk until pale yellow. Add the noodles, cloud ears, ground pork,
anchoives, and scallions and mix until well combined. |
| 3 |
Fill the bottom third of a wok with water, fit a
bamboo steamer with lid over it, and place the wok over high heat.
Pour the egg mixture into a well-oiled small heat-proof bowl (about
2 cups in volume); ideally the mixture should come to about 1/4 inch
below the rim of the bowl. When the steamer is filled with steak,
place the bowl on the bamboo rack and cover the steamer with the
lid. Steam the eggs until cooked through, 20 to 30 minutes. Serve
with rice and spicy lemongrass soy sauce for dipping on the side. |
| 4 |
TRUNG CHUNG: Can be served for breakfast, lunch, or
dinner. Often part of a simple meal, it is served over cooked
jasmine rice with grilled meats, or as a side dish to plain rice
porridge accompanied by other side dishes-pan-fried thinly sliced
Chinese sweet pork sausages, preserved tien sin cabbage, sardines in
oil with thinly sliced fresh chilies and soy sauce. |
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