Steamed Egg with Shitake Mushrooms



Kiasu ...overloading with lotsa mushrooms!



Steamed egg is my Daughter's favorite egg dish second to the  fried "mata lembu" (sunny side up egg). She would request this dish for dinner at least once every week.

I used to have trouble attaining silky smooth texture for this steamed egg dish. It would come out holely and ugly and the texture rough. After much trial & error, I've finally found THE recipe for steamed egg. I've also found that that the fire MUST be low while steaming to help achieve that soft smooth 'glide-down-the throat' texture. I'm very happy with this recipe indeed. You can add whatever filling u wish.

Steaming in the wok.

Ingredients:

3 eggs

1 Tbs soy sauce

few drops sesame oil

a dash of white pepper

about 1 1/2 Cups water

sliced shitake mushrooms
salt to taste

Method:
1) Bring the water in the steamer to a rolling boil.
2) Lightly beat together all ingredients except mushrooms. Lightly oil  a heatproof dish and pour in the mixture. Sprinkle in the sliced mushrroms.
3) Lower down the heat, let steam for about 12 minutes.  

Chinese Winter Melon Soup

Another indispensable soup in the Chinese household. Winter melon soup is believed to be cooling for the body to counteract heatiness. This soup is refreshing and mildly sweet and very fragrant, is especially good consumed on hot humid days and is also beneficial for anyone who has lately taken in too much fried fatty food in their diet.

Ingredients:

about 1 kg Pork Bones

about 1 kg wintermelon

2 dried scallops

10 red dates

salt to taste

Method:

Remove skin and spongy seedy center of winter melon. Cut to large chunks. Place all ingredients in a large pot. and add enough water to fill pot about 3 litres. Boil for 1 1/2 hours on low heat. Every now and then, skim off any scum that surfaces to keep soup clear. 

Mini Crustless Quiche



Looks like a frittata, but wait... it's quiche without crust!

I've been wanting to make quiche for sometime already but the thought of making the crust put me off. It's not because I don't like eating the crust, I love it especially if it's buttery, it's just that I'm too lazy to put in the  effort in making it. Also my Hubby doesn't eat the crust anyway as he is on a strict 'no-carb' diet and my Daughter really doesn't need the extra calories as she herself has stored enough!

This crustless quiche recipe is perfect for a lazy cook like me, but I can't say the same for weight watchers like my Hubby! This recipe may  seem low-fat due to the omission of crust but mind you, it has cream as part of it's ingredient list (shhhh .... don't tell my Hubby!) which yields delightful rich morsels. My Hubby was still talking about it the next morning .... if only he knew, hehehe.  I suppose u can replace the cream with milk if u prefer a lower fat version.

Mini Crustless Quiche

Ingredients:

(I made 12 pieces  mini quiche using 12-hole mini muffin pan  and 6 pieces using  6-hole regular size muffin pan.)

6 fl oz or 180 ml milk

6 fl oz or 180 ml pouring cream

3 large eggs, beaten
2 tablespoons all-purpose flour
1/2 teaspoon salt 
cracked black pepper
dried parsley

Filling:
(Use whatever you like. It's all up to your imagination!)
1 cup grated Cheddar Cheese
Leek, sliced finely
Onion, diced

Sausages, diced

Method:

1) Whisk milk, cream, eggs, flour, salt and black pepper in a jug until blended. Set aside.

2) Grease and lightly flour each muffin pans. Divide filling among muffin holes and pour the milk mixture onto

filling almost to rim. Sprinkle dried parsley on top and more cracked black pepper if desired.
3) Bake for 25 minutes or until knife inserted near centers comes out clean and tops are lightly browned. Cool in pans for 15 minutes. Run knife around edges and carefully remove quiches.

NOTE:

The number of quiches that you get will depend on the size of your muffin cups and baking time may need some adjusting.





Cute, eh?

Mini size perfect for kids and parties.

Let's eat!

Chef Tallyrand's Chocolate Cake

Can't resist a bite!

I have always wanted to try out this chocolate cake recipe among many many others that I have saved and printed and kept in a file folder. There are just too many  recipes  and I just never got around to try because I didn't have the time or I forgot or I didn't have the required ingredients or  I'm just too lazy.

This chocolate cake recipe was first discovered here. It is fuss free and simple to make, no special skills or techniques are needed for a successful result. This is a good recipe to try out for novice bakers. All you have to do is just mix everything in one bowl. No beating, complicated folding or separating egg whites. It's just so easy!
And the resulting cake, not too sweet and  moist moist moist!

Chocolate Cake Recipe by Chef Tallyrand

 

Ingredients: 

300 gm castor sugar
175 gm cake flour (hi-ratio)
50 gm cocoa powder
5 gm or 1 tsp baking powder
5 gm or 1 tsp baking soda
1/2 tsp salt
2  small eggs
100 ml olive oil
2 tsp vanilla essence
165 ml milk
165 ml boiling water

How to make:

1. Mix the dry ingredients together and sieve three times.
2. Combine all wet ingredients exept boiling  water.
3. Pour the wet mixture onto the dry mixture and combine together thoroughly using a balloon whisk
4. Add  in  the boiling water and combine well.
5. Pour into a prepared 22 cm round cake tin.
6. Bake at 160°C for  about 75 to 90 minutes until done.

Note: I used canola cooking oil for the olive oil and I divided and baked the batter in mini muffin pans instead of  22 cm round cake tin.

Pork with Sweet 'Mui Choy'

I was rummaging through my fridge for something and found this packet of Mui Choy (Chinese preserved Mustard Cabbage) hidden behind everything else. I have forgotten completely that I even had it in the first place and I cringed to think how long it has been sitting there. Luckily this Mui Choy is well preserved under thick layers of sugar & salt and looked fine to me so I was determined to use it before it is being forgotten again. I made 'Stewed Pork with Mui Choy', a rustic Hakka dish which is salty sweet and best served with plain rice or white porridge.


Ingredients:
600 gm Pork (Pork Belly is preferred but I used lean pork meat instead)
about 300 g Mui Choy
5  Dried Chilies (optional)
1 bulb Garlic (bashed to remove skin)
2 Tbs Kicap Manis (Dark Soya Sauce)
dash of sesame oil
salt to taste
sugar to taste

Method:
1) Take the Mui Choy, unfurl the leaves and wash under running water. Make sure sugar/salt  and other grit are washed off thoroughly from every wrinkle & creviches. Soak for 15 minutes, then squeeze dry and chop to small pieces.
2) Heat up some oil in a wok/deep pan and saute the garlic, chillies and Mui Choy and till fragrant. Add in the pork, stir fry  till slightly brown. Add  in the the kicap manis and mix well. Pour in enough water to cover the pork. Braise till sauce is a little  thicken. Taste and add salt and sugar to liking, if needed.

Soft Yoghurt Buns

One of the things I like to do is check out other people's food blogs and ooohh & ahhhh-ing over pictures of their gorgeous baked goods and this particular blog 'Cherry on a Cake' by Zurin really caught my eye. Her food styling and photography  is exceptionally beautiful and her writing light hearted & pleasant to read. I think her blog can already be a cookbook itself  if printed on paper and I would definitely want to own a copy if it ever got published and sold in bookshops.

This 'Soft Yoghurt Buns' recipe is taken from the same blog here. I was won over by Zurin's ravings and other readers' glowing comments on how cottony soft the resulting buns were. I just had to try it.



Divided & shaped into balls.



All puffed up proudly.



Glazed and ready to be baked.



Baking....... 20 minutes......




All gloriously golden fresh out of the oven.



Soft, soft, soft!


Soft Yoghurt Buns Recipe:
(makes 12 buns) (note: I divided the dough to make 16 buns)

500 g bread flour
30 g sugar
6 g  or 1 tsp salt
6 g  or 1 1/2 tsp instant yeast
200 gm plain yoghurt
120 gm milk
1 egg
60 g butter

Method:

1) Mix all dry ingredients in one large mixing bowl.

2) Heat up  the milk and butter  in a microwave until butter is melted. Remove and stir well. Pour into the dry mixture together with yoghurt and lightly beaten egg.

3) Stir the mixture with a spoon until a rough dough forms. Now use a stand mixer to knead dough on medium low speed until the dough is very smooth and elastic.

4) Place the kneaded dough inside a lightly oiled bowl, cover with a damp tea towel or cling film and let rest for an hour or until the dough doubles in bulk.

5) After the dough has risen take it out from the bowl and place on a lightly floured surface. Punch down the dough to rid it of air and knead it a little while for a couple of  minutes and then divide into 12 pieces (I dicived into 16 pieces instead). Shape each piece into a smooth ball and place in a greased pan slightly apart. Leave to rise until it doubles in bulk again. Brush the tops with egg wash (a beaten egg mix with a little milk) and bake in a 170 degree C oven for 20 minutes.

Yup I'm swooned by this recipe. Definitely a keeper!

Braised Herbal Chicken

This photo doesn't do this dish justice due to poor lighting. It's actually yummier than it looks.

This dish is inspired by my aunt, Aunty M, a bubbly & friendly person and who is a very good cook. Like most cookbooks  I've read, her way of cooking herbal chicken is by wrapping the chicken & herbs together with aluminium foil and then letting the parcel steam in the wok for about an hour. My way however is quite different. It is sorta like a stew, a lazy person's kinda cooking. But I must say, my family literally licked the bowl clean everytime I made this flavorsome dish. :)

Ingredients:

Chicken Thighs about 1kg (chopped to bite size pieces)

1 Bulb Garlic (smashed)

Marinade:

2 Tbs Oyster Sauce

2 Tbs Light Soy Sauce

1 tsp Sugar

a few drops Sesame Oil

a couple shakes of White Pepper

a dash of Tsao Tsing Cooking Wine (optional)

Herbs:

(quantity is approximate, about as much as shown in the pic on the right)

Dang Gui

Dang Shen

Bei Qi

Qi Zi (Wolfberries)

Yu Zhu

Chuan Xiong

Method:

Some pre-cooking is needed for this dish as follows:

1) Pre-boil herbs with 2 cups of water in low heat for about 1 hour to soften and extract their flavor. Set aside.
2) Marinade chopped chicken thighs with marinade for at least an hour.
To cook, brown chicken in a wok/deep pan heated with a little cooking oil (I usually cook my chicken without adding any oil as the chicken is fatty enough and I use a non-stick pan). Add the garlic and stir fry till fragrant. Pour in the left over marinade from the chicken and the boiled herbs mixture. Braise for about 15 to 20 minutes until sauce is a little thicken. Season with salt to taste. Done.

'Whatever-u-have' Salad with Balsamic Vinaigrette

Made a quick easy salad for 'no-carb' dinner.  I used whatever I have on hand; lettuce leaves, a couple tomatoes, sliced onion, shredded mozarella cheese and 'bak kua' (chinese dried bbq meat). Very tasty drizzled with balsamic vinaigrette.

Balsamic Vinaigrette Dressing Recipe
(serves 1-2)

• 1 Tbs Olive Oil
• 1 tsp Balsamic Vinegar
• 1/2 tsp caster sugar
• 1 tsp minced shallots
• freshly cracked black pepper
• pinch of salt

Method
Whisk everything together till sugar is dissolved. Drizzle on your favorite salad leaves. Now eat your greens  and feel healthier & lighter.

French Baguettes

French Baguettes recipe taken and adapted from allrecipes.com. Made these baquettes to use for bruschetta for dinner  and although they can't compare to those you'd find in bakeries, they're not bad in taste. The crust was a little crisp fresh out the oven but once cooled it turned chewy. Followed the recipe exactly except for the egg wash which I used milk instead. Also I don't have a bread maker machine so I kneaded the dough using a stand mixer. You can also knead by hand if you don't have a stand mixer but this will require a lot of elbow grease ... good to burn off some calories!

 

Ingredients

• 235 ml water
• 340 g bread flour
• 10 g white sugar
• 6 g  or 1 tsp salt
• 1 1/2 tsp  instant  yeast
• 15 ml milk 

Directions

1. Place  water, bread flour, sugar, salt and yeast into a large mixing bowl and mix together into a dough. Use a stand mixer and knead dough till smooth and elastic. 
2. Place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
3. Punch down dough. On a lightly floured surface, cut dough in half and shape each half of dough tightly into log shape. Roll gently back and forth to taper end. Place 3 inches apart on a greased baking tray. Make deep diagonal slashes across loaves, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
4. Preheat oven to 190 degrees C. Brush milk over tops of loaves.
5. Bake for 20 to 25 minutes in the preheated oven, or until golden brown.

Baquettes baking in the oven.



Lamb Stew

There is always at least one day in a week that I'd whip up something different to take a break from Chinese  food. On these break nights, most often than not, I would prepare Western food. This time I  made Lamb Stew.

Stews are so easy to cook and very forgiving. I think everybody and anybody can cook up a pot of stew. How hard is it to throw everything in a slow cooker and just let it boil, right? Here's my very own concocted recipe for Lamb Stew.

Recipe
Lamb Leg / Shanks
3 large Onions (more if u prefer) (quartered)
1 bulb Garlic (smashed)
1 Tbs Tomato Ketchup
1 Tbs Kicap Manis (Dark Sweet Soy Sauce)
1 Carrot (chopped chunky)
2 stalks Leek (chopped chunky)
1 tsp Dried Mixed Herbs
2 pieces Bay Leaf
Cracked Black Pepper
1 Beef Stock Cube
a few shakes of Sweet Hungarian Paprika (optional)
Water
Salt to taste

How to cook:
1) Brown lamb in a heated non-stick pan. Remove and place into a slow cooker.
2) Using the same pan, add olive oil. Saute onion together with garlic till fragrant and golden. Remove from heat and put into the slow cooker.
3) Deglaze the pan with some water, drop in the beef stock cube to dissolve and pour into slow cooker together with all the remaining ingredients. Add enough water  to cover lamb. Let stew for a couple hours or until meat is tender. Season with salt to your taste.
5) To thicken the sauce, mix 1 Tbs flour with some water to combine to a slurry. Pour into the stew a little at a time and stir well  in the last 20  minutes of cooking time.

Enjoy with mashed potatoes or bread!

Chinese Soup - Lotus Root Soup

Soup is always welcomed in my little household. It's comforting for cold wet days and nourishing for sick days.  It washes food down and it fills you up. Best thing is it's so easy to prepare! This Lotus Root Soup is one of my family's favorite.

Lotus Root Soup Recipe 

about 1 kg Pork Rib Bones

Lotus Root

8-10 Red Dates

1 Honey Date

1 piece Dried Cuttlefish

adequate water to fill pot

salt to taste

Method:
Dump everything in a pot. Add adequate water to cover ingredients. Boil away in low heat for 1 1/2 hours. Season with salt to your taste. Slurrrpps!
Note: During the first half hour of boiling, skim off scum floating on top so soup stays clear.

Cincaluk

Cincaluk is made of fermented tiny shrimps (or known as geragau)  in brine and sold everywhere in supemarkets in Malaysia. I've always been intrigued by the pinkish hued bodies with black dots of little eyes still intact packed tightly inside the yellow capped glass bottles. I've never had cincaluk before and  had no idea on how to use it until  I did some searching on the web. Apparently Cincaluk is a Melaka Baba Nyonya specialty. The Nyonyas use the cincaluk as condiment by mixing it with chopped fresh chillies, shallots & lime juice. Other popular ways of using cincaluk is to cook with omelette and also with chicken or pork. The cincaluk is very pungent smelling somewhat like Thai fish sauce but not as stinky, and it is very salty too, so one must be careful not to add salt or too much of it when using cincaluk for cooking.   

So far I have whipped up 2 dishes with cincaluk.  Here's  a pic of  Cincaluk Omelette I made. Very salty!   Best eaten with plain white rice or porridge.  



I can still see the tiny black eyes!

Recipe for simple Cincaluk Omelette:

3 eggs

2 Tbs Cincaluk

1 Large Onion

1 tsp sugar

dash of white pepper

chopped chillies

salt to taste (optional)

Method:

1) Heat up a tablespoon cooking oil in a pan. Brown onions.

2) Beat eggs and mix with cincaluk, chopped chillies, sugar and a dash of white pepper . Then pour on the onions in the pan. Cook both sides on medium heat for a couple minutes. Done.

Here's the second dish, Stir Fried Pork with Cincaluk.



Tasty! Similar to the dish 'Pork with salted fish'.
  

Recipe for Stir Fried Pork with Cincaluk.
300g Pork (Cut into strips)
1 Tbs finely sliced Ginger
1 Tbs minced Garlic
1 chopped Chilli
1 Tbs Cincaluk

1 Tbs Soy Sauce

1 tsp sugar

a few drops sesame oil

1 tsp cornflour mix with a little water

Method:

1) Marinade pork strips with soy sauce, sugar & sesame oil. Set aside in the fridge to marinate for at least an hour.

2) Heat up oil in pan and saute garlic, ginger & chilli till fragrant. Add in the marinated pork. Pour in a half a cup of water and the cornflour mixture. Let boil and keep stirring till sauce is thicken. Dish up, garnish with more chopped chili if you like & serve.

Wholemeal Oat Bread

If given a choice of carbs between rice, noodles or bread to eat, I would most definitely choose bread! To some people bread is like poor man's food, something you'd only eat when there's nothing better to eat, but I think otherwise. I like bread and nothing beats freshly baked bread simply eaten with butter, especially if the bread is homemade hot out from my own oven.  And nothing gives me more pleasure watching it turn from a pale puffy dough to a tall golden brown pillow and smelling the sweet yeasty aroma wafting throughout the house. Just lovely.  

This is one of my favorite bread recipe adapted & tweaked from

the recipe 'Multi-Grain Wholemeal Bread' from the cookbook "Baking Code" by Alex Goh. It yields very soft bread due to the use of the Overnight Sponge Dough which has to be prepared first ahead of time. 

You will need:

410g Bread Flour

100g Wholemeal Flour

50g Toasted Rolled Oats

25g Brown Sugar

10g Salt

15g Milk Powder

2 tsp Molasses/Honey
380g Cold Water

100g Overnight Sponge Dough (recipe follows)

45g Butter

Method:

To make bread
1) Mix together all ingredients except butter into a dough. Then add the butter and knead till smooth & elastic.
2) Cover with cling film and set aside to proof for 50 minutes or until it doubles in size.
3) Divide the dough into 6 portions and  allow to rest for 10 minutes.
4) Flatten the dough and then roll up like swiss roll. Place 3 portions of the shaped dough into each greased loaf tins (24x13.5x7cm). Leave to proof for 50 minutes or until doubled in size covered with damp towel.
5) Bake preheated oven at 200 ° C for 35 minutes or until cooked.

To make Overnight Sponge Dough
Ingredients:
100g bread flour
60g water (room temperature)
1/4 tsp instant yeast

Method:
Mix the instant yeast with water in a bowl. Then combine the flour with the yeast/water mixture. Allow to proof for 30 minutes. Then cover with cling film and keep in the refrigerator overnight or up to 48 hours.

Lasagna

Ingredients
Instant lasagna sheets
Tomato Sauce (recipe follows)
White Sauce (recipe follows)
Shredded Mozzarella Cheese
Grated Parmesan Cheese
Parsley

Tomato Sauce
1 Big Can Crushed Tomatoes
1 Large Onion (chopped finely)
a few cloves Garlic (minced)
1 Carrot (diced)
Button Mushrooms (diced)
Spicy Beef Sausages (diced)
1 Cup Chicken Stock
1 Tbs Sugar
1 tsp Basil
1/2 tsp Oregano
Salt & Pepper

Method

Saute onion, garlic, diced carrot & beef sausages till onion is softened. Add the basil & oregano and pour in crushed tomatoes and chicken stock. Simmer for about 10-15 minutes. Don't forget to add in the mushrooms half way through simmering. Season with salt & pepper.

White Sauce
2 Tbs Plain Flour
2 Tbs Butter
2 Cups Milk
115 g Mozzarella Cheese
pinch of nutmeg (optional)
Salt & Pepper

Method

Heat butter in a pan till melted. Add the plain flour and cook for a couple minutes on low heat. Keep stirring and make sure the flour is not burnt. Add the milk a little at a time and keep stirring to ensure there are no lumps.  Once all the milk has combined nicely with the flour/butter mixture, let it simmer till it thickens a little. Remember to stir every now and then. Once thicken, add the mozzarella cheese and stir till melted. Sprinkle in the nutmeg and season with salt & pepper to taste.  

How to Assemble

Bring out a baking dish. Ladle a layer of tomato sauce to cover the bottom of the baking dish. Arrange the lasagna sheets over the tomato sauce. Ladle another layer of tomato sauce and then a layer of white sauce on top. Repeat with the arranging  of lasagna sheets and the layering of sauces ending with the white sauce on the upper most layer. Make sure the lasagna sheets are fully covered with sauce. This is to ensure they get all the moisture they need to cook. Lastly sprinkle the grated mozzarella & parmesan cheese on top. Bake at 180 °C for about 40 minutes. Sprinkle with chopped parsley after baking. Dig in!

Quick Chicken Stew

This is my versatile go-to chicken dish for days when I'm out of ideas of what to cook or when I'm just plain lazy and in short of time.    

                                                          

Ingredients: 

Chicken pieces - about 1 kg,

Garlic 1Tbs,

Ginger 1cm,

Dried Chillies 5pieces (more if you prefer more spicy heat),

Leeks,

Sweet Taucheong 1Tbs,

Oyster Sauce 1Tbs,

Light Soya Sauce 1Tbs,  

a dash of Tsao Tsing Wine (if prefered),

Salt & Pepper - Season to your taste.       

How to Cook:

Heat 1 Tbs of cooking oil in a wok or deep wide pan and saute garlic, ginger & chillies till fragrant but not burnt. Add chicken pieces and fry till nice & golden. Add the oyster sauce, light soya sauce & Tsao Tsing wine. Pour in  about half a cup of water and let it simmer  for 15 mins or till sauce is a little thicker. Throw in the leeks half-way thru simmering and you may also add whatever veg you fancy ie. broccoli, carrots etc. Season with salt & pepper. Done! Easy peasy.

  

Soya Sauce Chicken

Soya Sauce Chicken is a popular dish in many Malaysian households and most have their own versions of the recipe. Simple and easy to prepare, this dish is best eaten with plain white rice.  

Here's my very own recipe.

Ingredients:
Chicken Thighs about 1kg (Chopped into bite size pieces)
Soya Sauce 1Tbs
Kicap Manis 1Tbs (dark sweet Soy sauce)
Sugar 1Tbs
a few drops Sesame Oil
a splash of Tsao Tshing Cooking Wine
few cloves Garlic (smashed)
a couple slices Ginger

How to cook:
Marinate chicken with all the above ingredients except garlic & ginger for at least an hour. Heat up a deep fry pan or wok with a tablespoon of cooking oil and saute garlic & ginger till fragrant. Reserve the marinade and dump in the chicken and fry till golden brown. Pour in the reserved marinade and half a cup of water onto the chicken and let simmer for a while till chicken is fully cooked thru.  Add salt or more light soy sauce to taste. Done.

Tai Cheong Bakery Egg Tarts

I chanced upon this article in CNNgo website about  egg tarts from Hong Kong's famous Tai Cheong Bakery and after seeing the tempting pictures of bright yellow custardy eggy egg tarts, I was motivated out of curiosity to try their egg tart recipe just so I can taste for myself if they really are as good as they looked.

Here is a pic of my first attempt in making the egg tarts. I have substituted butter for the margarine in the recipe. They turned out to be quite delicious, the crust buttery, the filling smooth and eggy, and my Daughter  wallopped 4  tarts in one go hot off the oven! But ....  my only gripe was the egg custard filling was just too sweet & cloying. So on my second attempt,  I've reduced the amount of sugar to just 200g which is just right for my taste. Good. Just like those you'd find in coffeeshops.  

Tai Cheong Bakery Egg Tart Recipe

(taken from CNNgo article )

Pastry:

Flour 450g

Sugar 110g

Evaporated milk 2 teaspoons (Note: This amount was not enough for me to bind the dough together so I've added more bit by bit)

Margarine 110g 

Butter 110g

Egg Custard Filling:

Water 450ml

Evaporated milk 200ml

Sugar 450g

Egg 4pcs 

Method

Pre-heat the baking oven to 300°C. (Note: My oven can only go up to 250°C the highest so I've pre-heated my oven at this temperature) 

Pastry:
1. Mix all pastry ingredients and knead it into a dough.
2. Refrigerate the dough for 2 hours, re-knead it before use.

3. Roll out the dough and cut it to small dough balls, then press the balls into the tart shells.

4. Pour the egg custard filling into the shells. Bake it 5 minutes or until the pastry turns golden brown, then bake for another 15 minutes or more until cooked at 150°C.

Egg Custard Filling:

1. Dissolve the sugar in the boiling water, set it aside to cool down

2. Stir in the egg, evaporated milk with the cold sugar water.

3. Sieve the mixture and refrigerate it for 30 minutes before pouring it into the shells with pastry on.