Steamed Sticky Rice with Salted Fish Pork (ข้าวเหนียวนึ่งหน้าหมูสับปลาเค็ม)

1.Rinse the glutinous rice and soak for 3 hours. Drain well.

2.Soak the dried shiitake mushrooms until softened, then dice into small pieces. Soak the goji berries until plump. Set aside.

3.Heat vegetable oil in a pan and fry the salted fish over medium heat until fragrant and cooked through. Let cool slightly, remove the skin, and break into small pieces.

4.Slice the spring onion, separating the white and green parts.

5.In a bowl, combine the ground pork with garlic, ginger, the white part of the spring onion, oyster sauce, Chinese cooking wine, sugar, white pepper, potato starch, and water. Mix well.

6.Add the salted fish, shiitake mushrooms, and goji berries. Mix until evenly combined. Divide into 3 portions and shape into flattened patties.

7.Bring a steamer to a boil. Divide the soaked sticky rice into heatproof serving dishes and steam over medium heat for 15 minutes.

8.Open the steamer, place the pork patties on top of the rice, and drizzle each portion with a little sesame oil. Steam for another 10 minutes.

9.Crack a raw salted egg over each portion and continue steaming for 5 minutes.

10.Remove from the steamer, garnish with crispy fried garlic and chopped spring onion. Serve hot.