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.  

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!

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.