Comfort Food

Senior Fun is not feeling well!

The mother nature in me kicks in, yea, right, of course, I am the Mom!  And the official Fun cook in this household.

Lunch was chicken noodle soup.  What else?  The American standard of comfort food. Do you know the Chinese standard of comfort food?  Cup noodles!  That must rank number one amongst a lot of Asians.

My version of comfort food for dinner is also a dish that is the simplest to make and I’d love to share with you all.

“Steamed Egg Custard”蒸水蛋

There is only one ingredient – eggs! However, you do need a steaming facility like a steaming wok or pot.  

For a family of four, I usually use 4 eggs.  Add water.  The ratio of water to egg is about 1.5 to 1.  If you have more people to feed, you can stretch to 2:1.  Whisk the eggs well till it starts to bubble slightly.

 

Pour the mixture into a pre-oiled round glass pie dish.  Bring the water in the steaming wok to boil.  

 

Now put the pie dish to the wok and pay attention to this particular trick: do not cover the wok fully, put a wooden chopstick between the wok and the cover and turn the fire to medium or medium low.  This is to avoid the condensation from the steam pot to be trapped inside and drip on the egg surface, instead we let the steam “escape” through the crack.  Steam the dish this way for about 20 minutes or so whilst you prepare the rice, or other dishes for your dinner.

 

Your egg custard dish will come out super smooth without the sign of any wrinkle.  Pour some soya sauce over it to taste and it is ready to serve.  It goes super well with steamed rice and will sooth any infirmed person who still has an appetite.

 

This recipe can also be adapted as a dessert by simply putting some sugar and grated ginger when you whisk the eggs （燉蛋）.  You can also experiment it if you are avoiding egg-yolks, by substituting the yolks with some milk（燉奶）.  For desserts, you should then be using smaller bowls when steaming to make it more individualized.  In Hong Kong and in Macau, these two desserts are very popular.  

I should really devote another blog to discuss some Chinese dessert dishes which are usually on the much lighter side sans the cheese and the cream.  Till then, hope everyone stays healthy and well!

P.S. Sorry everyone I know I don't usually use the font to be centered but today the Blog format wants to be angry with me so what can I say? Enjoy! ~ Missus Fun