Sambal Egg

A good recipe when there's plenty of eggs lying around...

Coat boiled egg with rice flour and deep fried them till golden brown.

Sambal similar as Sambal Ikan Bilis.

Steamed Egg with Pork Mince

Hubby is on the road to recovery from headache, muscle pains and etc. Blame the golf !

This steamed egg with pork mince dish is ideal in aiding his recovery from the many many illness.

Ingredients
(A)
3 eggs
3/4 cup water
1/2 tbsp chicken stock
1/2 tbsp cooking wine
1/2 tbsp soy sauce

(B)
150g pork mince
1/2 tbsp soy sauce
1/2 tbsp sesame oil
1/2 tbsp cooking wine
Dash of pepper
1 tbsp spring onions (chopped)

(C)
1/2 carrots (chopped)

Method

1. Put A in a mixing bowl and stir egg with chopstick. Do not beat to avoid bubbles. Sieve egg mixture.
2. Mix (B) and leave for 10 minutes.
3. Heat oil in wok and fry the pork mince.
4. Put pork mince in a dish and pour egg mixture onto it.
5. Garnish top with chopped carrots.
6. Cover the dish with aluminium foil.
7. Steam on high heat for 15 minutes.
8. Serve warm with rice.

Son-In-Law's Eggs

Why Son-In-Law ? Siaopo has no idea why this dish is named after son-in-law and not daughter-in-law !

Son-in-law's Eggs is another authentic Thai salad dish full of flavours.

Ingredients
6 eggs
2 tbsp of palm sugar ( substituted with brown sugar )
2 tbsp tapioca flour
1/4 cup of hot water
2 tbsp fish sauce
2 small red chillies ( chopped)
Spring onions (chopped)

Method

1. Bring the water to boil and cook the eggs till hard-boiled. Drain and remove the shells.
2. Wipe the eggs with kitchen towel and toss with tapioca flour.
3. Heat enough oil in wok and deep fry the eggs until golden brown.
4. Dish out the eggs and keep warm.
5. Combine hot water and brown sugar in a non-stick pan.
6. Bring to boil until sugar dissolve. Add fish oil and cook till mixture turn syrupy.
7. Arrange eggs in a plate and pour the syrupy mixture over the eggs.
8. Garnish with spring onions and chillies.

Steamed Egg Custard (Chawanmushi )

Chawan means tea cups, and mushi means steaming in Japanese. This dish is a chinese version of Chawanmushi.

Taste delicious when served warm.

Ingredients
Custard
2 large eggs
1/2 tsp chicken stocks
1 cup of water
1 tbsp light soy sauce
Few dash of white pepper
2 small prawns - boil in water 1 min
2 seafood stick (cut)
Some green peas

Method

1. Put all the custard ingredients in a bowl and mix well. Whisk well.
2. Strain mixture over a sieve.
3. Put the prawns, seafood stick and green peas into a small bowl.
4. Pour the sieved egg mixture into the small bowl.
5. Cover a piece of alumninium foil on top of the small bowl.
6. Steam for 25 minutes.
7. Remove and serve warm.

Three Emperor Egg ( Sam Wong Tan)

Three Emperor Egg (Sam Wong Tan in Cantonese) dish is named after the three emperors in the Chinese Legend 6000 years ago. Why three Emperor ? The three emperors on this dish are Chicken Egg, Salted Duck Egg and Century Egg.

Do not ever let the scientific explanation in Wikipedia put you off these preserved eggs especially Century Egg. This custard-like and silky dish melted in the mouth just right.

Stay away from this dish if you have high cholesterol !

Ingredients
3 chicken eggs
1 century egg, diced
1 salted duck egg, mashed and diced
½ cup of water
Dash of pepper
soy sauce
Sesame oil

Method

1. Beat the chicken eggs and water together in a bowl. Sieved the egg to avoid bubbly effect when steaming.
2. Add the century eggs , duck eggs and white pepper. Stir well.
3. Cover the egg mixture bowl with a aluminium foil.
4. Steam the egg mixture over medium to low heat for 20-30 minutes.
5. Sprinkle some soy sauce,sesame oil and dash of peppers when is ready.
6. Serve immediately while is still hot.