Salty Egg Cake

4 tbsps minced, fried shallots
lb chopped pork, leanest
(1)-(2 tbsps soy sauce
       1 tsp sugar)
(2)-(5 large eggs
       1 cups sugar)
1 cups sifted flour

1. Heat the wok then add 1 tablespoon oil. Stir-fry chopped pork until color changes; add (1) and stir-fry; remove.

2. Beat (2) until fairly stiff (at least 10 minutes); fold in the flour.

3. Line the pan with plastic wrap; pour one half of the batter into the pan and spread it evenly.

4. Place the pan in a steamer and steam for 8 minutes. Remove and sprinkle with one half of the shallots and ground pork.

5. Pour the rest of the batter evenly over the steamed cake.

6. Sprinkle with the rest of the shallots and ground pork; return to steamer and steam for 8 minutes. Remove, slice, and serve.

Note: This is Taiwanese style cake. The salty taste and salty meat on top of the cake make this cake unique.