This is a dish my mum has made for me ever since I was small, I think it’s a recipe that she used to have at home in Malaysia. It’s really good with plain steamed rice and some greens.

Serves approx 6

Time: 1 hour 30

Ingredients

• 8 eggs

• 750g minced pork

• About 8 mushrooms (sometimes I use sweetcorn as well or instead, as pictured)

• 5 spring onions, trimmed,  green bits as well

• 2 table spoons soy sauce

• 1 table spoon oyster sauce

• White pepper

• 2 teaspoons chicken stock powder

• Oil

1. Preheat the oven to 200c

2. Chop the spring onions and fry in about a teaspoon of oil on medium heat (any will be fine, groundnut or vegetable is my preference!).

3. Add a couple of cloves of minced garlic.

4. Turn up the heat to a high setting, add the minced pork and break it down until the meat is browned.

5. Roughly chop and add the mushrooms.

6. Add the soy sauce, oyster sauce, a dash of white pepper and the chicken stock powder and stir.

7. Turn the heat down to medium and let it cook through. Once this is done, turn off the heat and pour the ingredients into an oven proof dish leaving it to cool.

8. While the pork is cooking crack the eggs into a bowl and beat them, add half a mug of cold water to this and beat, this will make the egg mixture lighter.

9. Pour the egg and water mixture onto the meat and stir the ingredients and liquid together until evenly mixed, then place the dish into the oven.

10. Cooking times will vary, it’s likely to take between 40 – 60 minutes, once its cooked you will notice it will rise up and dome like a cake with a dark golden colour on top with a firm touch.

11. Take out of the oven and leave to cool, be careful the dish will be very hot!