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Cooking runs in the blood of the Gokioco family. And chef Decker of the Makati Diamond Residences gets to use all of the culinary know-how he’s learned from his parents and grandparents as he fulfills kitchen duties as a banquet sous chef. He inherited many of his family’s recipes and this steamed egg with pork and crabmeat is among them.
 

Decker remembers having this egg dish the first time back when he was in high school. “My father cooked it at home and it was love at first bite,” the talented young chef says. It is something his ahma (grandma) would also regularly cook for his dad Fernando when he was younger. “It’s actually his favorite dish because it reminds him so much of his childhood.” It’s the same case with Decker as he now thinks back of his teenage years whenever he gets served this.
 
“I time-travel to a weekend when I would have a quality home-cooked meal with the family,” he shares. “I like it because it’s so flavorful and rich, and not your ordinary steamed egg dish! It’s special because of the chaosansi. It gives another depth of flavor to the dish.” 
 
To this day, both his mom and dad continue to inspire Decker not just in cooking, but in life in general. And this is his loving ode to them.  
 

Steamed Egg with Pork and Crabmeat

Ingredients:
5 eggs
1/4 kilo ground pork
1/4 kilo crabmeat
1 250-gram can Chaosansi
2 tablespoons sesame oil, plus more for finishing
2 pieces dried shiitake mushrooms, soaked in water then sliced thinly
2 tablespoons spring onions, chopped, plus more for garnish
salt and pepper to taste

Make:
1. In a mixing bowl, add all ingredients except the eggs. Mix well and season properly.
2. In another bowl, beat the eggs. Add it to the meat mixture.
3. Put everything in a ramekin. Cook in a water bath for 30 minutes or until center is firm.
4. When cooked, drizzle more sesame oil on top and garnish with chopped spring onions. Serve.

More recipes:
– Jam Melchor’s Sukiyaki Angus Bistek
– Chef Miko Aspiras’ White Choco and Strawberry Fondue Cheesecake
– Happy Ongpauco-Tui’s bagnet

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