Savoury Egg Custard with Soy and Sesame
My mother’s meal rotation would often include this standard bearer Chinese home-style dish. It is easy to digest, protein-rich and brilliant for young and old alike. The trickiest part of this dish is getting the water-to-egg ratio correct – all you need to remember is that it is 2:1. Combining room-temperature and just-boiled hot water also speeds up the cooking time. So, for example, if your 4 eggs, once beaten, measure 200ml (scant 1 cup), then you’ll need 200ml (scant 1 cup) of room-temperature water and 200ml (scant 1 cup) of hot water. Shallot Oil goes very well with this dish, but if you don’t have it, sesame oil will do.
Makes
Be the first to log a make
No makes logged yet — log yours using the button above.
You may also like
Chicken, Bacon and Mushroom Rice
Mandy Yin · Simply Malaysian
One of my favourite dim sum dishes is lor mai gai (‘sticky rice chicken’) – glorious, steaming, lotus-leaf-wrapped parcels of glutinous rice with chicken, Chinese mushrooms and Chinese sausage. My interpretation uses good old jasmine rice and more easily available pancetta cubes or bacon. It’s achingly good comfort food and a one-pot wonder to boot!
Lime, Coriander and Shrimp Paste Chicken
Mandy Yin · Simply Malaysian
Mandy Yin's easy Malaysian-style chicken traybake has a marinade of lime, coriander and shrimp paste and couldn't be easier to make.
Yellow Vegetable Curry
Mandy Yin · Simply Malaysian
This aromatic Malaysian yellow curry recipe from Mandy Yin couldn't be easier to make and also happens to be vegan. Perfect with steamed rice.