Saturday, December 31, 2011

Eggplant and Pork Stirfry

Both my grandmothers love this recipe, and I have tried teaching them how to cook this for two summers now, but they both claim that my version is better. I seriously have no idea how two very seasoned cooks who have spent all their lives cooking for broods of children and grandchildren at every meal think my cooking is better, but I will gladly take that compliment any day.

I love eggplant, although I had no idea that I even liked eggplant until recent years. Eggplant is a great thing to cook because it has a variety of textures ranging from crisp to slimy (depending on how you cook it) and it absorbs any flavor that you put it in. Simply put, eggplant is awesome. You'll love it! Sometimes, you just don't know it until you try it again.

  • 2 Chinese eggplants, cut cross-sectioned, or on the bias
  • 1/2 pound minced pork
  • 1 green onion, cut into 2 inch sections
  • 1 tablespoon cooking oil
  • 3 cloves garlic, minced
  • 1/4 cup water
  • 1 tablespoon Chinese black vinegar 
  • 1 tablespoon ketchup
  • 1 tablespoon oyster sauce
  • 1/2 tablespoon black soy sauce
  • 1 tablespoon Chinese cooking wine
  • 1 teaspoon sesame oil
  • 2 teaspoons brown sugar

cut eggplant

  • Combine all ingredients for the sauce in a small bowl, and mix until combined.
  • Heat the pan, and pour the cooking oil into the pan when heated. 
  • Add garlic to the pan, and fry till fragrant and golden brown.
  • Add the minced pork to the pan and fry until almost cooked.
  • Add the cut eggplant and water to the pan. Cover and wait for 3-4 minutes, or until eggplant is slightly soft.
  • Add the sauce over the eggplant, and fry until the eggplant is cooked.
  • Serve.

Potato Korroke (Japanese Croquette)

Yet another Shindig 2011 specialty! Yes, korroke! I remember loving these as a teenager, back when korrooke was the hype in Singapore. There was often the deep fried version, which was delicious, but gave me a tummyache after, so I liked the less fatty (or so I think), panfried/baked version better. People make korroke with salmon or crab or some other seafood, but I enjoy the vegetarian one best. The cruchy pops of the corn and peas are very pleasing to me. That said, if you want to make another sort of korroke, just substitute the peas and corn for whatever you please.

Ingredients (makes 12 korrokes)
  • 2 pounds russet potatoes (or yukon gold)
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/3 stick butter
  • 1/2 cup green peas, steamed
  • 1/2 cup corn kernels, steamed
  • 1 egg, beaten
  • breadcrumbs to coat [panko would be great, but not mandatory]

  • Bring a large pot of water to boil.
  • Peel and cube the potatoes. Then throw the potatoes into the boiling water.
  • Wait 20 minutes, or until the potatoes are soft.
  • Drain and mash with a potato masher.
  • Add butter, milk, salt, black pepper, green peas and corn kernels.
  • Shape into 12 korroke patties.
  • Dip each patty into the eggwash, then into the breadcrumbs.
  • Fry the patties on a skillet until golden brown.
  • Serve.

Friday, December 30, 2011

Asian-Inspired Roast Turkey

For Shindig, I decided to roast a whole turkey since whole roasted turkeys are rare in Singapore. In Singapore, smoked turkeys are more common, so I wanted to have my brother and his guests try in something seasonal on this side of the world.

It was the first time I roasted a turkey and it took four hours! I'm not excited to see my gas bill, or electric bill this month at all. I'm sure it is sky high. The funny thing about my turkey is that I added an Asian influence to it, to suit my Shindig menu. The funnier thing is that I have no idea how to carve a turkey (and I asked Jas since he had seen more turkey carvings in his life than mine, but he didn't dare to do anything to it either) and so I just hacked it up Hainanese chicken rice style.

Our 15lb turkey gave us three full plates of meat. Only one plate was polished off at the party, but my brother and his friends polished off the other two plates the next night. I'm guessing that the turkey tastes pretty good :)

  • 1 whole turkey
  • 1 gallon water
  • 1/4 cup fresh grated ginger
  • 1 cup sea salt
  • 2 teaspoons ground cardamom
  • 1 teaspoon ground black pepper
  • 2 tablespoons fresh grated ginger
  • 2 tablespoons fresh grated garlic
  • 1/2 tablespoon ground cardamom
  • 1/2 tablespoon Chinese five spice
  • 1/2 tablespoon ground black pepper
  • 1/2 tablespoon ground lemongrass

turkey rub

  • Brine the turkey in the brining solution overnight, two nights before 'turkey day'.
  • The next day, remove the turkey from the brine, and rub the turkey with the turkey rub, both inside and out. 
  • Stand the turkey up on a turkey stand (we used a chicken stand) and let the turkey chill in the fridge overnight.
  • On 'turkey day', set the oven temperature to 325F, and put the turkey in the oven at the times stated below, based on the weight of the turkey. If stuffing is desired, stuff the turkey, then put it in the oven. [My turkey was 15lbs, and I left it in the oven for 4 hours - perfect!] Alternatively, stick a cooking thermometer in the thigh (not breast!) of the bird, and the temperature should be 180F.
  • If the turkey gets too dark, cover it with aluminium foil.
  • Let the turkey stand for 10-15mins before cutting into it.

Unstuffed Turkey cooking times
  • 8 to 12 lbs - 2 3/4 to 3 hrs
  • 12 to 14 lbs - 3 to 3 3/4 hrs
  • 14 to 18 lbs - 3 3/4 to 4 1/4 hrs
  • 18 to 20 lbs - 4 1/4 to 4 1/2 hrs
  • 20 to 24 lbs - 4 1/2 to 5 hrs

Stuffed Turkey cooking times
  • 8 to 12 lbs - 3 to 3 1/2 hrs
  • 12 to 14 lbs - 3 1/2 to 4 hrs
  • 14 to 18 lbs - 4 to 4 1/4 hrs
  • 18 to 20 lbs - 4 1/4 to 4 3/4 hrs
  • 20 to 24 lbs - 4 3/4 to 5 1/4 hrs

turkey comes out of the oven

one turkey - three full plates

Philadelphia Roll

Favorite food in the world - sushi. My favorite sushi rolls have big bold flavors, but must definitely have salmon and avocado. I posted my salmon-avocado roll recipe some time back, but I'm back for more salmon-avocado awesomeness!

Here's the American favorite - Philadelphia roll. The Philadelphia roll is a variant sushi roll made with smoked salmon (not fresh salmon), cream cheese (hence the name of the roll due to the Philadelphia cream cheese brand) and cucumber or avocado. I don't like the Philly roll as much as the original salmon-avocado roll because I like fresh salmon more than smoked salmon, but I still like it a lot more than most other rolls out there.

Ingredients (makes 4 rolls)
  • 4 sheets nori (seaweed)
  • 1 cup sushi rice
  • 2 cups water
  • 1/4 cup rice vinegar
  • 1/2 teaspoon salt
  • 2 tablespoons white sugar
  • 6 oz smoked salmon, cut into strips
  • 1/3 packet cream cheese, cut into strips
  • 1/2 avocado, cut into strips

  • Cook sushi rice with water and salt in a rice cooker.
  • When the rice is done, add the rice vinegar and sugar, and combine well.
  • With wet hands, press 1/4 of the rice onto the bottom half of a sheet of nori.
  • Place the smoked salmon, avocado and cream cheese in the middle of the rice and roll.
  • Repeat with the other three rolls.
  • Cut each roll into eight equal pieces.
  • Serve.

Thursday, December 29, 2011

Miso Sesame Mashed Potatoes

Shindig 2011 gave me a huge challenge. I needed some Christmas, some Singapore, some Asian and some Western in the menu, plus it has to be vegetarian friendly. I had an Asian-inspired turkey, and it needed some Western side to be 'Asian-inspired' too. This was what I came up with, and I dare say it is pretty good!

  • 5 pounds russet potatoes
  • 1/2 stick butter
  • 2 1/2 cup milk
  • 2 tablespoons sesame oil
  • 1 tablespoon miso paste
  • 2 tablespoons hot water
  • 1 teaspoon sesame seeds for garnish

  • Melt the miso paste by adding the hot water to the miso paste, and mixing well.

  • Peel, cube and boil the potatoes until soft. This should take about 20 minutes.
  • Mash the potatoes with a potato masher, and add the butter, milk, miso paste and sesame oil to the mashed potato.
  • Serve warm (and fluffy).

Sago Kueh (Kuih Sago)

Just what is sago? It is a type of tapioca starch that cooks to be transparent and chewy. There are many different sizes of sago pearls and the smaller ones are what we are going to use today. The more familiar ones wold be the black pearls that are often found in bubble tea - yet another Asian concoction.

Sago Kueh or Kuih Sago is one of may kinds of nonya kueh, something like a bite-sized dessert snack of the Peranakan tradition, found in parts of southeast Asia. These kueh are often steamed instead of baked, and are sometimes savory.

Ingredients (makes 2 servings)
  • 1/2 cup small sago pearls (tapioca pearls)
  • 2 cups water
  • 1/2 teaspoon pandan extract [optional]
  • 2 tablespoons brown sugar
  • shredded coconut to coat

  • Soak the sago pearls in water for about an hour. They will double in size.
  • Drain the water from the soaked pearls.
  • Mix the pearls with the sugar and pandan extract.
  • Place the mixture in a steamer and steam for 15-20 minutes.
  • After steaming, set aside until cooled.
  • Cut little squares of sago pearl cake and toss it in shredded coconut to coat.
  • Serve.

Veggie Sushi Rolls

Sushi rolls are one of my favorite foods of all time. The combination of sushi rice and nori (seaweed) is like catnip to cats for me. On the flipside, Jas can't stand the smell of sushi rice and nori combined. On the rare occasion that we would go to a sushi restaurant, he will stick with the kitchen favorites like teriyaki chicken or pork katsu. However, I never order vegetarian sushi whenever I go to a sushi restaurant. The idea of vegetarian sushi is so foreign because I always think of sushi as some-delicious-raw-once-alive-protein-wrapped-in-nori. Also, vegetables!? What blasphemy! I can totally do that at home!

And so I did.

This was part of the Shindig 2011 [the un-holiday party we threw when my brother visited] menu as an appetizer. We had to have a largely vegetarian menu since Jas' sister and brother-in-law are both vegetarian.  And this was perfect! Firstly, there is no cooking (other than the rice) involved. Sushi rolls are relatively easy to make, and they impress. Even Jas' mom said that she liked this roll even though she doesn't like sushi.

Ingredients (makes 4 rolls)

  • 1/2 cucumber, remove seeds and julienne
  • 1/2 avocado, remove pit and julienne
  • 1/2 carrot, julienned and pickled
  • 1/3 daikon radish, julienned and pickled
  • 4 sheets of nori
  • 1 cup sushi rice
  • 2 cups water
  • 1/4 cup rice vinegar
  • 1/2 teaspoon salt
  • 2 tablespoons white sugar
Pickling solution
  • 1/2 cup white vinegar
  • 1/2 cup apple cider vinegar
  • 2/3 cup water
  • 1/3 cup white sugar
  • 1 teaspoon salt


  • At least 2 hours before making the rolls, pickle the carrots and radish by soaking them in the pickling solution. [This can be done overnight.]
  • Cook sushi rice by adding sushi rice, water and salt in the rice cooker.
  • When the rice is done, add the sugar and rice vinegar until combined.
  • With wet hands, press 1/4 of the cooked rice onto the bottom half of a sheet of nori.
  • Place pickled carrots, daikon, cucumber and avocado onto the rice, and roll.
  • Repeat with the other three rolls.
  • Slice rolls into 8 pieces each and serve. 

Pork and Zucchini Stirfry

  • 1/2 pound pork, cut into strips
  • 2 small zucchini or 1 large zucchini, cut into small pieces
  • 1 1/2 tablespoons light soy sauce
  • 2 teaspoons brown sugar
  • 1 teaspoon sesame oil
  • 1/2 tablespoon cooking oil


  • In a hot pan, add cooking oil and fry the pork strips until half cooked. 
  • When the pork strips are half cooked, add the zucchini pieces and fry until half cooked.
  • Add the brown sugar, soy sauce and sesame oil and fry until everything is cooked.
  • Serve warm.

Wednesday, December 28, 2011

Mango Chicken Stirfry

Here's another one of those recipes I randomly concocted that entered my book of good-enough-to-cook-again recipes. Sure, you have mango and chicken in curries and kebabs and whatever, but being Asian, stirfrys are where its at! And this one is sooo simple and sooo tasty!


  • 1/2 pound chicken breast, sliced
  • 2 tablespoons mango jam
  • 1 teaspoon light soy sauce
  • 2 teaspoon oyster sauce
  • 1 tablespoon cooking oil
  • In a pan, heat the cooking oil. When the oil is heated, add the chicken to the pan and fry until half cooked.
  • When the chicken is half-cooked, add the oyster sauce, soy sauce and mango jam. 
  • Fry until the chicken is cooked. 
  • Serve warm.

Spiced Pumpkin Bread

Its almost Christmas, and that's a great time to be here in the US. It means all the fun Christmas foods are out. Things like pumpkin bread, pumpkin pies, sweet potatoes, eggnog, apple cider, winter squashes etc. Not only seasons change, foods here are seasonal too! (I guess that is inter-related and hence makes sense.)

Anyway, we recently had one of the most delicious pumpkin breads ever. We bought it for $5 at a Boys and Girls Club bake sale, and it was delicious. I have no idea why people call pumpkin breads breads, because they hardly are like breads. They resemble a more cake-like texture to me, and especially resembles carrot cake (the one known in the Western world, not my favorite food of all time char kuay) in terms of ingredients and spices. Oh well, after that carrot cake we bought at the bake sale, I had been very excited about it and even stocked up with more spices such as cloves, that I previously didn't own. Alright, low and behold, spiced pumpkin bread!

Ingredients (makes 2 loaves)

  • 1 15oz can pumpkin puree
  • 3 1/2 cups flour
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup apple sauce
  • 1 1/2 teaspoon cinnamon
  • 1 1/2 teaspoon nutmeg
  • 1 1/2 teaspoon freshly grated ginger (ginger powder)
  • 1 1/2 teaspoon ground cloves
  • 2/3 cup water
  • 1 1/2 cups brown sugar
  • 3 tablespoon molasses
  • 2 teaspoons baking soda
  • 1 1/2 teaspoon salt
  • walnuts (optional)
  • raisins (optional)
  • oil for oiling loaf pans

  • Mix all ingredients, except flour, in a bowl. 
  • Slowly fold in the flour until fully mixed.
  • Pour the mixture equally into two oiled loaf pans.
  • Bake in a 350F oven for 50 minutes.
  • Serve.

Tuesday, December 27, 2011

Shindig 2011 Pictures!

Christmas socks (or other people call it stockings) for everyone!

check out our Star Wars snowflakes - I cut them out!

Hey! It's Yoda and star troopers!

check out our Christmas 'tree' that is made up of a camera tripod and insane amounts of lights!

and of course, there are presents!

the menu for ShinDing 2011!

appetizers are out...

the mains!

the desserts!

"commence mingling" - Jas
Jas' grandparents and parents...

Friends and Aunt Boss

four candles for the fourth night of Hanukkah!

Thursday, December 22, 2011

Shindig 2011 Menu!

So my brother and his girlfriend and their friends just got to town last night. Jas and I are throwing some party amidst the holiday season in their honor. It is not a Christmas party because neither of us are Christian, and it is not a Hanukkah party, because between us, we are only 1/4 Jew (if even). We're calling it Shindig, and this is the first of many Shindigs to come (hopefully).

If you've received an invitation, well good for you (and your tummy). If you haven't, it doesn't mean we don't love you. It probably means that it is not feasible for you to come (if you're in Singapore or somewhere), or that we just don't have the space in our tiny 1 bedroom apartment to host another group of friends.

I have for weeks (no kidding here) tried to tweak up a good Singaporean-ish (or at least Asian-ish) and vegetarian-friendly menu, and I think I have it right in the bag. Here it is, and recipes will come later.

Shindig 2011 Menu!

pickled radish, carrot and tamago sushi
cardamom sugar popcorn
vegetable korokke (croquette)

asian-inspired turkey
chicken satay
sayur lodeh (vegetable curry)
stir-fried beehoon (vermicelli)
sesame miso mashed potatoes

assorted nonya kueh (cake dumplings)
rainbow cake

apple cider

Saturday, December 10, 2011

[moved] Hainanese Chicken Rice 海南鸡飯

This recipe has moved to the new Emylogues on Wordpress. Visit the new blog here, and change your links. Also, here's a recipe for Hainanese Chicken Rice Chili Sauce!

Hainanese Chicken Rice - A truly Singaporean delicacy!
As a Singaporean writer to a food blog, I felt it was most important that the Singaporean favorite - Hainanese Chicken Rice - eventually made an appearance on this blog. Of course, everyone knows Hainanese Chicken Rice - it is the dish of Singapore, followed by the well loved Char Kuay Teow and Hokkien Mee. It has an odd name for something so famous in Singapore, since the name of the dish is Hainanese Chicken Rice, not Singaporean Chicken Rice.

Hainanese Chicken Rice does not exist in Hainan Island, China. It is the brainchild of Hainanese immigrants from China that moved to Singapore, and uses the Hainanese cooking technique of boiling the chickens in stock. The boiled chickens are immediately transferred to ice water after they are cooked, resulting in a nice jelly-like skin, and this also stops the chicken from cooking any further. Chicken rice is often served with a garlic/ginger-chili sauce, thick dark soy sauce (not the thin types) like kecap manis and at some places, a ginger and oyster sauce dipping sauce.

In Singapore, chicken rice (We don't usually call it Hainanese Chicken Rice because it is too long. Actually, I'm surprised nobody started calling it by its abbreviation HCR yet. As everyone knows, Singapore is very fond of abbreviating everything.) is sold everywhere. And by everywhere, I do literally mean everywhere. You'll walk around in a food center and there may be two, three or four stalls selling chicken rice. Most chicken rice stalls also sell roasted chicken rice as well, but that is another recipe for another day. Hence, in Singapore, nobody cooks chicken rice at home. Why would you need to if you can walk 5 minutes and pay $2.50 (okay, maybe $3 these days?) and have a nice delicious plate of chicken rice?

When I moved here, I started making my own chicken rice. It is hard. The chicken needs to be boiled properly with the right amount of flavoring ingredients. The rice has to be perfectly cooked and fragrant. The chicken needs to be dunked in ice water. The whole chicken needs to be chopped up nicely. Seriously, there is a lot of skill needed in cooking a perfect plate of chicken rice. Hacking up a chicken may seem easy, but here in the US, everyone buys meat that is already cut up and most home cooks can't fathom hacking up a chicken on their own. Hell! Some idiot freaked at a fast-food chicken joint once because he/she thought that they had served her chicken brain. It was actually the chicken kidney in the thigh part of the chicken - delicious bit, I have to say.

So, here in this part of the world, I had no one to turn to for help making chicken rice - seriously, out here, I might as well be the chicken rice expert in 100 miles, since I probably am the only person who has had the authentic one from Singapore, and has tried to cook it, not from a packet. So, I made chicken rice, and made more chicken rice. Every time I made it, it was a huge risk and all about learning from past mistakes and trial and error. Eventually, after cooking it so many times, I can say I finally finally mastered it. I mastered the dish of my homeland. Yes, I think my chicken rice is as good as Boon Tong Kee or Maxwell Road's chicken rice - I kid you not! And definitely, it is the best chicken rice you will find in New England. For sure!

And I'm sharing my recipe below. I'm so proud to be Singaporean - yes, only because of chicken rice and the foods that come out of the island. Politics and whatever else, I'm ignoring it, because what good is it to think about things you can't change? Food is what keeps me going! (I'm also making this post as idiot proof as possible - photos at each stage of the way - so there is no reason why someone can't understand it or does it wrong. I'm just keeping all bases covered.) Also, check out my chicken rice chili sauce recipe. It might be the most important element of chicken rice.

This recipe has moved to the new Emylogues on Wordpress. Visit the new blog here, and change your links. Also, here's a recipe for Hainanese Chicken Rice Chili Sauce!

Mee Chiam Kueh 面煎粿 (Apam Balik)

Mee Chiam Kueh or Ban Chang Kuih or Apam Balik or whatever variant name you find on the internet, is basically a filled Asian pancake. It is usually filled with a crushed peanuts and sugar, but with the recent influx of dorayaki (Japanese sweet pancake) with fillings such as azuki beans (red beans), cream cheese, chocolate, kaya, bananas, green tea etc., the traditional Mee Chiam Kueh (that's what we call it in my home), has evolved and some places do sell it with these non-traditional fillings. I, however, like the traditional sweet peanut filling best. The peanuts give it a nice nutty fragrance, and the texture of the peanuts contrast nicely with soft pancake. This, with a glass of fresh soy milk, is one good breakfast.

Ingedients (4 pancakes)
  • 1 cup all-purpose flour
  • 1 cup milk
  • 1 egg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 cup white sugar
  • 1 teaspoon vanilla essence
  • cooking oil for oiling the pan
  • 1 cup roasted peanuts, crushed
  • 1/2 cup white sugar

  • For the filling, mix the crushed peanuts with the sugar. Set aside.
  • In a large bowl, mix the flour, milk, eggs, baking soda, baking powder, sugar and vanilla essence together.
  • Oil a small frying pan, and pour 1/4 of the mixture into the pan. Make sure to cook it on medium-low heat, or the bottom of the pancake will burn before cooking.
  • When small bubbles start appearing on the surface of the pancake and that it looks to be about cooked, add a 1/4 of the filling on top of the pancake.
  • Fold the pancake in half, cut into smaller wedges and serve.

Apple Pork Chop

I kid you not, but pork and apple go very very well together. I first found this out when I bought pork-apple sausage. The flavor is totally killer! So, if pork goes well with apples, pork chop will be crazy awesome with sauteed apples, especially if the apples soak up some of the pork pan drippings - right?

Ingredients (serves 2)
  • 2 pork chops
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 mackintosh apple
  • 1/4 cup apple cider (or apple juice)
  • 1 teaspoon cooking oil

  • Prepare the apple by cutting thin slices of apple and set aside.
  • Heat oil in a skillet until it starts to smoke. Place the pork chops in the skillet and brown both sides. This takes less than a minute on each side.
  • Turn the heat to medium-low when the pork chops are brown until cooked. This should take about 4-7 minutes, depending on how thick your cut of meat is.
  • At the very last moment, sprinkle the salt and pepper on the pork chops, and remove the pork chops from the heat.

  • On medium-high heat, place the apple slices on the same skillet that cooked the pork. Add the apple cider/juice to the skillet, and mix with pan drippings. 
  • Cook the apple slices until slightly softened. 
  • Remove the apple slices and place on the pork chop. Pour the apple and pan drippings mix onto the pork chop.
  • Serve.

Friday, December 9, 2011

Braised Ee-fu Noodles 干烧伊府面

Eefu noodles are the one dish that is seen regularly in Chinese multi-course banquet meals. It is usually the last savory course in the entire meal, and more often than not, signals that the dessert course is up next. Eefu noodles is often used to celebrate birthdays of senior citizens because it is believed to signify longevity.

Ingredients (4 servings)
  • 1 packet eefu noodles (or Yi Mien 伊面)
  • 1/2 pound minced pork
  • 1/2 pound bean sprouts
  • 4 cloves garlic, minced
  • 6 stalks Chinese chives, cut into 2 inch sections
  • 1 1/2 cups mushrooms (straw mushrooms or shiitake mushrooms preferred), sliced
  • 2 tablespoons cooking wine
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 cup broth (chicken or vegetable)
  • 2 tablespoons cooking oil

  • In a pan, heat the cooking oil and fry minced garlic until fragrant.
  • Add the minced pork to the pan and fry until half cooked.
  • Add eefu noodles and broth to the pan. Cover and let the noodles cook for about 3 minutes.

  • Add the dark soy sauce, light soy sauce, cooking wine and oyster sauce to the pan.
  • Fry until everything is evenly mixed. Add the Chinese chives and bean sprouts to the pan. 
  • Fry until everything is evenly mixed. 
  • Serve.

Chawanmushi (Japanese Steamed Egg Custard) 茶碗蒸し

Steamed eggs were a common dish for family dinners when we were growing up. My grandmother would have minced meat and tofu in steamed eggs, and they are delicious! Obviously, that was a Chinese-styled steamed egg. The Koreans have their gaeran jim, and the Japanese have chawanmushi.

There are two things to never do when steaming eggs. Firstly, don't ever use high heat. The eggs will come out grey, and pimply. Secondly, always cover the top with clear wrap.

Ingredients (makes 5 small cups)
  • 3 eggs
  • 2 cups dashi
  • 1 stalk of green onions, sliced
  • 6-8 mushrooms (shiitake mushrooms preferred)
  • Crack the eggs in a small bowl and scramble it. 
  • Add dashi stock to the eggs.
  • Strain the egg/dashi mixture, and transfer equally into five small cups.
  • Slice the mushrooms and add on top of the egg. (In the picture, I had one cup without mushrooms because Jason wouldn't eat mushrroms.)
  • Cover the top of each cup with clear wrap.
  • Steam on medium low heat for about 15-20 minutes, or until the eggs are set.
  • Add some sliced spring onions to the top of each cup and serve.