蒸眉豆糕

Ingredient

300g 眉豆 - soak overnight or 12 hours
100g dried shrimp - soak till soft
280g minced pork
100g shallot
minced garlic

300g rice flour
5 tbsp tapioca flour
650ml water.
Mix all together n set aside.

Seasoning
1 tsp five spice powder
1 tsp pepper
1 tbsp fish sauce
1 tsp salt

Method
1. Heat a wok to fried the shallot over low fire till cripsy.  Take up and set aside.
2. Using back the same oil. Fry the garlic and add in minced meat and cooked till it was cooked. Take it out n set aside.
3. Stir frily the dried shrimp till fragance then add back the minced pork and 眉豆.
4. Add in all the seasoning and n stir fry to mix well.
5. Add in the rice flour mixture n continue stirring till the mixture form into lump. Off the fire immediately.
6. Prepare a tin. Line the mixture and flatten it.
7. Steam on high fire for 1hr.

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