My ex and I used to go to a restaurant on Clement Street in the 90's that was out of this world. It was called Fountain Court. I still dream about their sticky rice that was steamed in bamboo containers. I came across this recipe from Ken Hom and I will try it tonight. It reminded me of a dish that they made. Stay tuned and I will let you know if it holds up.
Custard with Ground Pork, Green Onions, and Oyster Sauce
6 eggs, beaten
1/2 lb. ground pork
1/4 cup coarsely chopped scallions
1 1/2 tsp salt
2 tsp light soy sauce
2 tsp oyster sauce mixed with 1 tsp water
Set a rack in a wok or deep pan. Add water to a depth of 2 1/2 inches and bring it to a simmer. Cover tightly.
Combine the eggs, pork, scallions, salt and soy sauce and mix well. Pour this into a heat proof dish and set the dish on the rack in the wok. (I am using my pasta pot with the large basket) Cover tightly and steam slowly for 12 minutes or until custard is set.
Remove the dish from the steamer and drizzle with the oyster sauce mixture. Serve at once.