1mediumyellow bell peppers (yellow capsicum) - roughly minced
1brickcheddar cheese - quick-melt
6mediumeggs - hard-boiled, shelled and halved
400gramsgreen peas
5mediumred onion - finely minced
½tablespoonsalt
1tablespoonground black pepper
Instructions
Except for the hotdogs and the hard-boiled eggs, mix all ingredients together in a deep bowl.
Get a round aluminium tray (available in all supermarkets), sprinkle the base with flour or paint it with oil. This is just to prevent the meat from sticking on the base of the tray when cooked. Wait; make sure that the tray you will use will fit inside your steamer.
Fill ½ of the tray with the mixture. Arrange the eggs and hotdogs on top of it, and then blanket the eggs with the pork mixture up to close to the brim.
Close the tray with aluminium foil or cheesecloth. I do this to prevent the surface from getting watery during cooking.
Set it inside the steam cooker and steam for an hour for good measure. Depending on the thickness of the mixture, the thicker it is prepared, the longer is the steaming time needed to cook it.
Remove from the steamer; allow cooling down a little, then serve.