 |
| From rhizome |
So I shall stop messing around with phone blogging and instead, do a proper "made at home on my pc" entry. Following recipe is compliments of tt, who went to Hong Kong and went all Asian at me afterwards.
 |
| From rhizome |
My beautiful 燉蛋 "dun dan", otherwise translated to "Chinese Steamed Egg". This recipe is surprisingly hard to get right actually.
 |
| From rhizome |
My first bowl turned out beautiful. My second? Not so pretty, I think I overcooked it a bit and it had unsightly bubbles on one side, but that's ok, cos the second bowl actually tasted better... and it was for my brother, so it's ok if it's ugly, haha.
 |
| From rhizome |
Basically, it's one egg, one tablespoon of sugar (I used half a tablespoon for my bowl, which is why it wasn't sweet enough.. fixed that up in the second bowl), and a few dribbles of custard (several recipes call for custard powder, but we still had custard left from the Christmas pudding, so I just dribbled a few drops in), and enough milk to make it all one rice-bowl full. About half a cup, but I never measure my stuff.
 |
| From rhizome |
Just whisk the egg, sugar and custard up real good, pour in the milk, stir around, sieve it through a tea strainer into another bowl, cover up with foil and steam for 12 minutes, lifting the foil every 4 minutes to let out the steam. Notice how the sugar didn't dissolve completely and left little specks in the final product? I think you can heat up the milk and dissolve the sugar in it completely, wait for the sweetened milk to cool down before adding it to the egg mixture, but then that's more effort. The specks of sugar didn't affect the taste anyway, it was still silky smooth~ :D
And let me tell you that No Frills milk, or Home Brand, Coles brand, whatever local supermarket brand of milk is exactly the same as, say, Dairy Farmer's milk, or Farmland Fresh milk. Exactly the same milk. Just different packaging and different prices. I gave tt so much crap for buying Dairy Farmer's milk because he paid $2.45 for one litre, whereas I usually pay $1 for one litre. And no, it's not because I'm being all "aunty" and cheap, but it's because they ARE from the exact same source, and the exact same product.
 |
| From rhizome |
PS. I finally had my first hiyashi chuuka this summer. And it won't be my last. This was from TonTon... I liked the sesame dressing, but a bit meh on the rest of the ingredients. Cookingwithdog says hiyashi chuuka must have ham, tomato, egg and cucumber, it's missing a few vital ingredients there.
4 comments:
Hey, I'm glad the recipe worked. Though the ones in HK are much whiter.. I think perhaps they use some condensed milk but not custard powder.
On another note: "Exactly the same milk" - Evidence please =P Are they from the same supplier? And even if they are, is it processed in the same way?
Honestly, I'd rather pay $1 extra to avoid something like this http://www.smh.com.au/nsw/woolies-recalls-contaminated-milk-20111002-1l3pc.html
and if you read the article fully,
"Pura two-litre full-cream milk and Daisy Fresh three-litre full-cream milk, both in plastic bottles with a use-by date of October 12, were recalled."
Pura is another one of those "branded" milk that you pay $2+ per litre for. It happens for not just home brands.
As for the whiteness, they just use egg white, not the whole egg.
That still doesn't mean Dairy Farmers uses the same supplier as Coles and Woolworths and that they are processed in the same way though.
Can you taste the difference ?
Post a Comment