Zucchini and Sweet Potato Slice (video)

I bought one huge zucchini. As thick as my lower arm, weighing around 700gm. Lol, so big. But I took one of the smaller ones. There are some as thick as my biceps.

I saw this recipe, which is a bit like a frittata but using flour as the filler. Maybe something like a large savoury eggy clafoutis.

Telur Kesum, a kelantan Peranakan dish- MFF Kelantan #4

This is a dish of the Peranakans in Kelantan.

Yes, peranakans are not only found in Penang, Melaka and Singapore, but in Kelantan as well. They are so assimilated that even their names are Malay names, except that they retained their Chinese family name. There aren’t many and they aren’t as well known as their fellow counterparts.

Telur Pindang ~ Leaf Braised Eggs - MFF Johor #3

Telur pindang is a traditional delicacy of those of Javanese descent in Johor. The eggs are simmered for 3 days 3 nights in a concoction of leaves and spices, sometimes up to 7 days 7 nights. It is said to be the food of the olden day traders who travel for days because this egg could keep for 2 weeks. It is a common door gift used in Malay Weddings especially for the Johoreans, but it is used in other states too, because it is more special than regular hard boiled eggs used in Bunga Telur

I'm am used to eating braised eggs, but usually the Chinese style. Tea eggs is one of my favourites. This is something similar but not the same. 

During my year in Johor, I have seen it before, but never eaten any there, because I didn't know what it was. That brown shiny egg sitting at my favourite soto stall. (wonder why mine is dull)

Curried Scrambled Eggs - Eggs #3

A dish that I suddenly came up with… because I have done 2 very light tasting dishes and needed a boost of flavour for dinner. This dressed up scrambled egg became the star of the night, the pungency of the spices, the tender texture of eggs and the fresh taste of tomatoes, it's quite an experience. It's also easy to prepare, provided you already have these spices on hand. 

Krill Steamed Egg 虾皮蒸蛋 - Eggs #2

Krill… Can be found in wet markets, sold as fresh “geragau” or. It is also used to make cincalok (watch out for a cincalok recipe from Cindy, Melaka's host for August) and belacan. And there is also dried ones labeled as udang kapai.

Some sold are dyed with food colouring, therefore, looking peachy. Go for those that looks pale. It’s really cheap, and once you’ve tried it, you will know that it’s actually quite flavourful.
Besides being cheap.. krill is also very nutritious. Antartic krill is a good source of Omega 3, but those sold here… are not from Antartic, just locally caught. It may not be as superior, but then again, won’t be too much worse, right? It’s still protein.

Picture of dried krill, here

Aubergine Omelette - Eggs # 1

The last egg themed week was last year, before I moved. Quite long ago.
When I saw this recipe, I was caught on by the fact that it used aubergines to top the pancake. I wonder how it tastes like. But I’m not keen on having it as pancakes as I wanted to make this for dinner so I changed it into omelette, thin omelettes.

Omelette Dumplings - Wrapped # 2

Recipe recreated in Aug 2011

My mom used to have these when she was a kid. She recalled grandma will actually simmer them in water to make sure these are thoroughly cooked.

My mom is the type that once she cooks a dish, she repeats it at least once a week, until one day she gets sick of it and then it goes extinct. LOL.

It's been almost 20 years since I've seen her making this.

Mashed Potatoes with Eggs - Potato Week #3 and an announcement

Roughly about 12 years back, during uni's 2nd year, my housemates and I held a pot luck at our newly moved in student house. We invited friends and seniors over. One of my seniors, Peggy, brought a fantastic mashed potato and it was mashed together with hard boiled eggs. The egg yolk lent a wonderful aroma to the mash. Yummy!! That was all I can say.

Allan CCM, if you're reading this, please tell Peggy, ok!!

It's not difficult to make...
The rule of thumb that I abide with whenever I make this is

1 Russset Potato : 1 hard boiled egg : 1 Tbsp butter

Easy and nice!

Mashed Potatoes with Eggs
Recipe source: Wendyywy
Inspired by: Peggy

4 russet potatoes
4 hard boiled eggs,
4 Tbsp butter
Salt and pepper to taste

1. Bring a pot of water to boil (won't need to big a pot,  5-6 cups of water will be sufficient)
2. Peel and cut potato into chunks.
3. When water has come to a boil, put in 1 tsp salt into the water.
4. Put in potatoes and boil until soft.
5. Drain potatoes and put into a mixing bowl.
6. Put in peeled hard boiled eggs and butter into the hot potatoes. Put in 1/3 tsp salt and some pepper.
7. With a mixer, whip the potatoes until they look all mashed up.Taste and adjust if not salty.
8. Serve with roast or just eat it on its own. Yummy!!!

All these pics were taken during the period of time where my dearie set the ISO to 1600!!!

And I was just stupid stupid taking ugly pictures not knowing why

Very high noise problem and super hard editing them.

***************************************************

Announcement

Dear Readers,
This will be my last post for potato week.
I need to take another break, this time, for much longer.
I do not know when I'll be back, probably 3-4 weeks time, maybe sooner, maybe later.
I'm moving, yes I am. Finally!!!
The house has been renovating since October 2010 and it's time to move in and I'm busy with the final fittings and packing and unpacking stuff.

I'll still be checking email from time to time and the comments section too, just in case some of you have questions, but I cannot promise prompt reply.

Thankyou and I'll see you again with pictures of my new kitchen.

Love ya all,
Wendyywy

Eggs baked in Ham and Potato Hash - Potato Week # 1

A week of school break passed by so quickly. Now that Lydia is in kindergarden, I do feel the spirit of school holidays, the breath of relief that I do not need to wake up that early to prepare her, hahahaha!!

Well, I didn't go anywhere except back to my mom's for a few days and meeting up with Lena over for lunch. I didn't take any pictures with her, except that to tell you, she's a very nice lady. She came to pick me up at my mom's as I didn't drive that time, wasn't allowed to! We chatted for almost.... 4 hours. Hahaha, if it's not for the rain, it'll be even longer. Thanks Lena for the tarts, my nieces walloped every piece except for one that I ate. Hahah!

I had been sewing and sewing during the school break. 14 windows and glass doors needs to be adorned with curtains, which brings to 14 pairs of curtains and 13 pairs of screens, which comes to 27 pairs = 54 pieces of curtains!!! Crazy? Yes. My SIL asked me, why didn't I just pay to get it done. Gosh, if you have invested in a good sewing machine and yet pay thousands to get the curtains... then the machine would've gone wasted. I only used less than RM600 for 54 pieces of curtains. Less than 10% of what I would've been charged to get it done.

Many years back, I bought a book at Doulos. If you have no idea what Doulos is, it’s a ship that sells books. Yes, you go on the ship and buy books!!! It was only RM10 for a 256 colour filled country kitchen cookbook. A steal, so I didn’t really look through.

That time, I wasn’t exposed much to western food, besides what fast food outlets offer or, Steak houses(The Ship, Victoria Station, and the rest), so called western food that are all steaks, potatoes and boiled vege. When I flipped the book when I got home, I was only interested in 1 recipe, Duck Casserole with Chestnuts. The rest seemed unappetizing to me. Casseroles and everything jumbled up in one pan is not my thing that time.

Now, as I grew older, and as my cooking knowledge increases through blogging and surfing, I seem to go beyond the looks and look into the recipes.
Few days back (or months back), while chatting with Pei-Lin, I flipped through this book again, and I just found myself mesmerized by so so many of the recipes in a book I once made a white elephant.

Here’s the first recipe I tried from this white elephant that will now be made a treasure trove.

Eggs baked in Ham and Potato Hash
Recipe source: Country Cook's Companion by Liz Trigg
Servings: 4

200gm cooked ham (I used ham chips, and requested for the thicker chips)
200gm cooked russet potatoes (2 medium sized ones)
1 can of corn nibbles (the large one, I added this, because it's on the brink of expiry. It wasn't in the recipe itself)

3 pieces sliced cheddar cheese (That's the only cheese I have)
1 medium sized onion (about 70gm)
2 Tbsp Ketchup (I forgot to put, and it'll definately taste better with this)
200ml whipping cream (I put this in last minute because I was worried about the dish being dry)
4 eggs
Salt and freshly ground black pepper
50gm butter
1 heaped tsp chopped fresh rosemary (I had a pot of this, had**)
Some parsley for garnish

Method:

1. Dice ham, potatoes, cheese and chop the onion.
2. Preheat oven at 160/180
3. In a pan, melt half the butter and and pour the butter into a 8 inch baking dish/4 small dishes. Swirl the butter around and pour back into the pan.
4. Put in chopped rosemary and let it heat for few seconds. Pour rosemary infused butter into a bowl, Set aside.
5. Melt remaining butter and cook the onions until soft.
6. Pour the onions into a large bowl and put in ham, potatoes, cheese, and ketchup.
7. Taste. If not salty enough, season with salt and pepper.
8. Spread the mixture in the buttered dish/dishes.
9. Make 4 wells in the dish/dishes (picture above), drizzle in the whipping cream and bake for 15 minutes.
10. Remove from oven and pour egg into the wells and and drizzle the rosemary infused butter over the dish.
11. Bake for another 15-20 minutes until eggs are set.
12. Garnish with parsley and serve.

My kids loved this dish. Especially Lydia

Picture taken months ago, they do look older now.

Golden Skin Tri-Colour Egg - CNY week #1

Happy Chinese New Year to all!! Still many days of celebration to go...

It's been 10 days of rest. I was feeling a bit lazy to start posting again. Haha, but can't lose the momentum, once it slows down, then it'll just get slower and slower. Anyway, here I am again.

I made this dish for this year's reunion dinner. This is not my creation. I first tasted tricolour steamed egg in restaurants, and it's usualy silky smooth, like silken tofu, or steamed egg. But this version that I tasted in a Japanese buffet in Sunway Giza is very different. It's sliced and firm. Mike fell in love with it. So, how can I not recreate something that my hubby loves. But I'm sure the restaurant didn't use soy milk for this. I purposely made a small amount of soy milk for this dish so that it'll create a firmer texture.



Golden Skin Tri-Colour Egg
Recipe source: Wendyywy

Ingredients

Base layer
3 salted egg whites
2 egg whites
200ml unsweetened soy milk (check volume of eggs whites before putting in)
3 century eggs

Golden skin layer
3 salted egg yolks (steamed and mashed)
2 egg yolks
1 egg
50ml unsweetened soy milk (check volume of eggs whites before putting in)

Method:
1. Prepare base layer. Coarsely chop century eggs.
2. Mix salted egg whites and egg whites. Measure volume. Put in equal amounts of soy milk.
3. Prepare golden skin. Mix egg yolks with egg. Measure volume and put in soy milk. The soy milk should be 50% of the egg volume.
4. Mash steamed salted egg yolks and mix with egg yolk mixture. Pour mixture into a strainer and mash balance of salted egg yolks in strainer. Pour egg mixture over strainer (with the egg yolks that can’t pass by the strainer) and strain again, stirring all the while to facilitate the yolks to pass the strainer.
5. Line a 6X6 steaming dish with cling wrap for microwave cooking(or any heat safe cling wrap). Prepare your steaming vessel (wok or ur steamer)
6. When steaming water has come to a boil, mix prepared egg whites with chopped century eggs and pour into steaming dish.
7. Cover with lid and steam on medium low heat for 5 minutes or until surface sets but still wobbly.
8. Gently pour in egg yolk mixture and cover with lid again.
9. Turn heat to low and steam for another 10-15 minutes until surface sets.

There were leftovers of this dish after the dinner, and Mike's aunts prepared some porridge the next day with leftover roasted chicken and threw in these as well. Yummylicious!

Salted Egg White Tofu

Why waste the salted egg whites? Salted eggs are no longer as salty as yonder years. I remember when I was a kid, I’d squince when I eat the salted egg whites and would only take yolks.
But the salted eggs nowadays seem to have lost their salt. Not that salty, but still salty.

Many months back, some time around Chinese New Year, I was trying to use up 30 egg whites after making a Prune Layered Cake. A blogger friend, SK Fong suggested I make tofu with egg whites. Yeah, rather than making yellowish tofu, egg whites are perfect to retain the whiteness of the soy milk.

So, what I did with the 3 salted egg whites from the salted egg yolk chicken, is to make this into a steamed tofu dish. But then again, please taste the egg whites before you embark on this. Add additional regular eggs if your egg whites are salty and add more soy milk. Just keep the ratio of egg to soy milk, 1:2 and you’ll be fine.


Salted Egg White Tofu
Recipe source: Wendyywy, inspired by SKFong

3 salted egg whites, about ½ cup
1 cup unsweetened soy milk (actually can use 300ml, 250ml is quite firm)
1 sprig spring onion, thinly sliced
1 tsp cooking oil
2 drops of sesame oil

1. Prepare steamer and bring water to a boil.
2. Meanwhile, combine egg whites with soy milk, whisk to combine.
3. Put cooking oil and sesame oil in steaming dish. Rub with fingers or brush so that the dish will be well oiled.
4. Pour the egg white mixture into prepared dish and sprinkle sliced spring onions onto the egg.
5. Steam on medium low heat(lid on) for 10 minutes or until set. Touch the center of the tofu, if it has turned solid and nothing sticks to your fingers, it’s done.

Verdict: Somehow this steamed tofu is much firmer than my other homemade egg tofu. But it's slightly crunchy, like egg whites usually are. It could be due to the eggs being just egg whites and not whole eggs. Egg whites have better coagulating effect than yolks. The spring onions added a wonderful aroma to the tofu. Delicious!

Leek Omelette and Vote for the Winner!!!

Leeks, pungent eaten raw, but sweet when cooked.

I never knew that leeks can be used to make omelettes until I tasted this at the shop I frequent daily for lunch. Yes, I don't cook my lunch. I do, but once in a blue moon, a really blue one.

As always, I don't like to dump the raw ingredients into the egg, beat and then fry.
I always prefer to saute the ingredients before I add them to the egg. This way, it's a lot lot more fragrant.

You can add chopped dried shrimps to the omelette, and it makes it super dee super delicious. For method, refer to my Chinese Chives Omelette recipe. The recipe I used to survive on just RM50 for a month.

So, how I did this this time,

Leek Omelette
Recipe source : Wendyywy

2 cups sliced leeks, green and white parts (just eye ball it, I used one Cameronian English leek)
3 Eggs
Salt and pepper to taste

1. In a hot wok or pan, heat and put in 1 Tbsp of oil.
2. Put in sliced leeks and saute until soft and some of them seem lightly golden on the edges.
3. Dish up and mix with eggs and some salt and pepper, no need to beat til frothy.
4. Heat a pan or wok on medium heat and put in 2 Tbsp of cooking il. Pour in half the mixture. Spread it around and when the bottom seems firm and golden, flip the omelette to brown the other side.
5. Repeat step 4 to finish up the egg mixture.

Now, let me bother you for the last time about the giveaway.

The vote for the winner.

Before that,
All the entries submitted in, they all look delicious and made with effort and love. But they are a bit within the norm, especially those with ice creams. I also quite liked Jasmine's stacked pancakes sandwiched with homemade "Devon cream", but it's not exciting enough. I was wondering, how come I'm not seeing the pancakes stacked as a cream cake with candles, or topped with pizza toppings and made into a pizza pancake, or even cooked in longish shapes and rolled with some sort of filling, or topped with some not so commonly seen toppings. Or even fry them small and poke them into skewers with fruits and make pancake fruit skewers. Maybe I was giving too much pressure or maybe this giveaway contest came at the wrong time, when everybody is busy with year end exams and holidays. Anyway, I hope very one enjoyed trying out the recipe, and to those who had burnt pancakes and dared not submit, haha, no worries, the cake leveler is up for grabs to the lucky one. Bravo to those who daringly submitted.

Very frankly, I didn't tell u this in advance. Initially, I actually wanted to select my favourite 3 and let my readers select their favourite out of the three.
Not that I love burgers, no..... there are 2 burgers here, ahahah!!! If only those petit fours (haha, the blogger herself should know who I am talking about) came in earlier, it'll be in the top 3 as well, but it came in too late.

And the nominees are...........................................

First Nominee
Lena's Burger Pancake

Second Nominee,
Swee San's Almost Sloppy Joe Pancakes

3rd Nominee
Lena's Pancake Freezing in Snow

Vote vote vote!!!!!
If ever there is a tie, then I'll use a random generator to get an additional vote. But before the winner is decided by the generator, you decide the winner!! Pick your favourite!
Anonymous votes with no names are not counted.

Closing time to vote: Dec 8th 2010, 11pm GMT+8
Winners announcement on Saturday

Cheese Scallion Pillow Wallets

I saw these at Precious Moments one night just before I slept, and straight away made this the next morning for brunch.

The recipe called for the eggs to be beaten like making a sponge, and filled with cheese. How can I resist this??? It’s like an omelette, but a fluffy one. A sponge cake on a pan. How about that? Good right?

Then I remembered Anna Olsen doing waffles with green onions or scallions, yeah.. I can add that to replace my husband’s most hated cinnamon. And I used cheddar instead of cream cheese. So, the whole thing sort of turned savoury rather than something to be eaten with jam or syrup. It’s pretty good by itself.

I changed the beating method so that I can make it quickly for breakfast or actually brunch 
And I actually used a higher temperature to cook, I forgot to turn down the heat. That explains the ugly surface. So please be patient and use the lowest heat to do this.

Cheese Scallion Pillow Wallets
Recipe adapted from : Precious Moments who adapted from Cosy Bake

Makes 2 wallets

3 egg whites
30gm sugar (If you’re lazy to use the scale just use 2 or 3 Tbsp sugar)
3 egg yolks
30 gm flour (approximately 2 heaped Tbsp)
1 sprig green onion, thinly sliced
2 heaped tsp salted butter
2 slices of cheddar cheese (Kraft or Chesdale or whatever brand)

1. Beat egg whites and sugar until soft peaks (not too runny though), add in egg yolks and beat for another 30 seconds.
2. Sift in flour and fold to combine.
3. Fold in sliced green onions.
4. Heat a non stick pan on medium heat. Put in 1 heaped tsp butter and immediately turn to low. Let the butter melt.
5. Put in 2 ladles of batter, try to spread it around like a circle.
6. Cover pan with a lid (I used a pot lid), and let it cook until the rims look golden. It may take 5 minutes.
7. Break up a cheddar slice and put in on half of the “omelette”, best is 1 inch from the rim.
8. Flip the side of the ‘omelette’ that is without cheese and cover up the cheesed side like a wallet.
9. Bring the ‘omelette’ to the center and cover with lid and cook for about 1 minute and flip to the other side for another minute.
10. Repeat step (4) to (9) with remaining batter.

If you like to know my pan size, it’s a 9 inch pan.

Mike ate 1 wallet. My kids ate 2/3 of the other wallet and I only had 1/3!!!!! Sigh… it’s ok, I’ll have the chocolate cake for brunch then.

This is a real keeper. It’s very good and I’ll definitely make this again and again.

Goji Soup with Salted Duck Egg

We are familiar with goji berries or wolfberries. But do you know that the Gau Gei soup are made with the leaves of the goji berry plant? It’s just that the goji plant flowers but never fruits here.

Goji plants are very easy to plant. You can just use the stems of the ones you bought. After you’ve taken off the leaves for the soup, tuck that stem into some soil, in a area with good light, water it twice a day, and later on you’ll have goji leaves sprouting out. Give it more time, and then it’ll grow into a bush. My mom did that once, but it didn’t take long for us to eat off the plant : ) We were consuming faster than it could grow.

When I was 13, I did marketing for mom. Everyday she’ll tell me what to buy and which stall to go to. And 2 months after that, she no longer told me what to buy and I’ll decide by myself. One day, I bought these goji stalks and the lady who sold me them told me, the soup is best made with salted egg, not regular chicken eggs.

So now, may I present to you Goji Soup with salted duck egg.

180gm goji stalks (pluck only the leaves, discard the stems) Caution: Stems are thorny
1 salted egg (break the egg into a bowl, cut the yolk into small pieces, put the yolk back into the whites)
1 Tbsp wolfberries/goji berries
1/3 cup dried anchovies, rinsed
1 tsp oil
1L water
Salt to taste

1. Put anchovies into saucepan/wok and put in oil. Let it fry for a while. Put in water and bring to a boil. Lower the heat and let it simmer for 5 minutes.
2. Strain the anchovy stock. Return stock to pot. (You can skip step 1 and 2 if you prefer to use stock cubes)
3. Bring stock to a boil, with a ladle in one hand and the salted egg in another hand, pour the salted egg into the pot with the other hand stirring so that the egg will not clump together.
4. Now, taste the soup. If it’s not salty enough, add in salt. Do not season before the salted egg, because you won’t know how salty the egg will be.
5. Put in goji berries. Then the goji leaves. Stir and bring back to a boil.
6. Remove from heat and ladle into bowl to serve.

I wonder how do you clean those dirty looking salted duck eggs? Rinse the while thing under running water??? Or just rub it off with bare hands??? I always rub off the dirt before washing in a "wanted to throw away" plastic bag. And If you have a garden, rinse the egg there, so that the dirt won't clog your sink.

Osmanthus Scrambled Egg 桂花炒蛋

No there is not osmanthus flowers in here, so don’t be excited about using up your osmanthus in your fridge :)
It’s the looks of this egg dish that resembles osmanthus flowers, yellow, small and loose in a pile
Usually one can find this in the appetizer dish of Chinese banquets, but that is made with shark fins and crab meat… There is this Chinese saying, about a poor man will take bean vermicelli and treat that as sharkfins, 粉饰当鱼翅. So, here is my rendition of Pauper Osmanthus Scrambled Egg, with bean vermicelli and filament crab sticks :)

Just an estimation of amount, I didn’t plan to blog about this, so I didn’t weigh the ingredients in the beginning.

½ red onion, thinly sliced
½ red chilli, deseeded and cut into long strips
1 small carrot, peeled and finely julienned
1 piece of wood ears fungus, soaked to become as big as my palm, and thinly sliced
4 pcs filament crab stick, sliced lengthwise
1 cup water
Salt and pepper
Some mung bean vermicelli (soaked, about 1/3 cup, snipped much shorter)
2 sprigs spring onion, thinly sliced lengthwise
2 eggs

1. Heat wok on high heat and put in 3 Tbsp oil. Make sure wok is hot!!!!
2. Put in onions, stir for 5 seconds, then chilli for another 5 seconds.
3. Then carrots, wood ear fungus and filament crab stick. Stir fry for 15 seconds.
4. Put in water, bring to a boil, season with salt and pepper. Taste it and adjust.
5. Put in vermicelli and let it cook until 1/3 of original liquid is still visible.
6. Put in eggs and spring onions and toss everything until it dries up.

The timing of when you put in the eggs is crucial. The end product should taste moist, but look dry.

Homemade Egg Tofu

I forgot where I got this from. I read a few blogs about this and I've forgotten where I saw it. I changed some steps and added salt.

Homemade Egg Tofu
375ml egg (from 6 large eggs)
1/3 tsp salt
500ml unsweetened thick soy milk (from 1st pressing)
1 tsp corn starch + 1 Tbsp water

1. Break eggs and lightly beat with salt. Leave aside. Let the salt further break down the egg whites.
2. Put corn starch and water into a big bowl. Stir.
3. Bring thick soy milk to a boil and pour over cornstarch mixture. Stir. Let it cool down to warm.
4. Prepare your steamer, bring water to a boil. If you’re using a wok, place a steaming rack and make sure the water is just below the rack (I make sure the water is just 5-8mm below the rack)
5. Place a piece of cling wrap into your steaming vessel (I used a 8 inch square Pyrex dish, you can use regular aluminium or stainless steel pans). For easier handling, wet the dish before putting in the cling wrap.
6. When soy milk has become warm, combine with eggs. Lightly beat.
7. Pour into prepared steaming dish over a strainer/sieve. Discard egg white bits that are left in strainer.
8. Steam over low heat for 30 minutes. Remember cover your steamer or wok with lid.

Do not use stainless steel pots to steam, especially those 5 ply pots. It’s much hotter than the wok, and the egg tofu will not be smooth, even it’s on the lowest heat. If possible, do not use stainless steel wok lid too. Aluminium works the best.

You can deep fry the tofu too. Actually egg based tofus taste better this way.

Tomato and Egg Soup 番茄蛋汤

Lydia loves this soup.
Simple, easy, done in just 5 minutes!!

2 large tomatoes, cut into chunks.
2 large eggs
1L water
2 Tbsp cooking oil
Salt to taste
Good dash of pepper
Handful of Chopped spring onions

Heat wok/pot and put in oil. Put in tomatoes. Stir fry until slightly soft and put in eggs. Scramble and let the eggs cook until fragrant.
Put in water and bring to a boil. Let it simmer for 1 minute, season with salt and pepper. Put chopped spring onions into serving bowls and ladle soup onto the spring onions. Serve hot with rice :)

The scum on the soup is caused by the eggs. Don't worry about its looks :)

Chinese Steamed Egg 蒸水蛋

I was asked by my hubby's cousin, Elaine, whether my forte is cakes. Haha! No... It's just that lately I haven't been cooking as much as I did last time(b4 Lyanne's birth), but I still baked, and I can say, even more. Ever since I could make the darned sponge, it made me more adventurous, wanting to try to make almost anything to comes to my mind. But, not only cakes, I still have a big list of things I want to bake. I love to eat cakes and pastries, actually, love to eat almost everything. Haha! A glutton!

So, here is one dish that was saved up for backposting.... since the day of spicy pan fried mackeral.. it was made on the same day. But was wanting to post the other stuff first.

Steamed egg, one of the simplest dishes that is not that easy to make. It’s easy to beat eggs. The tough part is to steam it and get that silky texture. It's the chinese version of Chawan Mushi. You can add in century eggs, salted egg, or even minced meat. But if u're adding in minced meat, make sure u steam it on a higher temperature.

To make a serving for 2..
100ml eggs
200ml water
¼ tsp salt
A lilte bit of oil and sesame oil

Beat eggs with salt and a few drops of sesame oil. Combine with water.
Grease a stainless steel dish with a bit of oil. Pour egg mixture into dish.
Place a steaming rack into wok, fill it with water 1cm below the steaming rack and bring the water to a boil. When water has come to a boil, reduce heat to low. Steam egg with the water barely simmering until centre of egg is no longer watery, as in solidified (not wood hard!). When egg is ready, sprinkle some pepper and a teaspoon of light soy sauce onto it.

Time is variable to your hob's heat,and the pot/wok u use to steam. Mine took me about 20 minutes.

Remember to cover the wok while steaming.