The satay soup base is full of nutty Asian flavours that go well with beans, and can be used for poaching meat as well. This baked satay mountain is made with layers of beef and beans making it a perfect meal on a cold winter night.
Boil the egg in boiling hot water for 3 minutes. Transfer to cool in an ice bath, keep aside at room temperature. Egg white should be cloudy white while yolk is runny.
In a large saucepan, heat the oil and fry onion over medium heat until soft. Add Lee Kum Kee Soup Base For Satay Hot Pot , water and beans and bring to the boil, allow to simmer for 5 minutes then add half of the sliced sausage.
To assemble the “mountain”, scoop the ingredients from step 2 into the middle of a medium ovenproof casserole and cover with beef. Add a shallow layer of broth.
Sprinkle the breadcrumbs around the mountain and bake in a preheated oven at 200°C/180°C fan/gas 6 for about 3 minutes until it looks golden brown. If you use fresh thin slices of beef, bake them for about 5 minutes.
Spoon the egg yolk on top of the mountain. Add the remaining slices of sausages on the side. Sprinkle with chopped parsley.
Put layouts of the beef. Top with a runny egg yolk to create a flowing volcano with an exciting "WOW" effect.
And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.
