Steamed Egg Vermicelli Hotdog

Ingredients

• 250 grams Sapporo Long Kow Vermicelli (sotanghon)
• 1 kilo ground pork
• 1 kilo hotdog
• ½ kilo shrimp
• 2 large eggs, (1 egg for the sotanghon, and 1 for the top)
• 1 tsp. fish sauce
• ½ tsp. white pepper
• Wood ear mushroom (tengang daga)
• Celery, fresh
• Onion

Procedure
Soak Sapporo Long Kow Vermicelli (sotanghon) in hot water for about 15 minutes. Drain and set aside. Meanwhile, set up a steamer and bring the water to a boil. Mix the sotanghon with chopped onions then add the ground pork and season with fish sause, white pepper, wood ear mushroom, shrimp, and celery. Add the egg into the sotanghon. When the sotanghon has been combined thoroughly, spray some vegetable oil or grease a steam proof container. Beat the other egg and pour it on top. If you like more eggs on then put a second one to make a thicker egg cover. Put plastic wrap over the sotanghon and steam for about 25-35 minutes depending on how thick the patty is. Serve while hot.