Chawanmushi, or egg custard, a comfort food that you can always prepare at home.
This is not the original chawanmushi as normally recipe calls for mirin & sake. I improvised this without using both mentioned above, being alcohol free - kids can consume Chawanmushi. Second reason is my recipe uses ingredients that you can easily find at home. The result, silky smooth & soft Steamed Egg Custard.
Ingredients : (Serves 2)
2 eggs (size C - weigh with shell 55-57g each)
dash of fish sauce
1/2 tsp sugar
1 tsp light soy sauce
pinch of salt & pepper
1 pc dried chinese mushroom (soaked & sliced thinly)
1 pc immitation scallop (cut into half)
1 pc frozen scallop (cut into half)
2 pc slice carrot
2 pcs prawn - deshelled
190ml chicken stock / seaweed stock / dashi (fish stock)
400ml water for steaming
Step by Step:
1. Fill a Queen's Xense double pan with 1 1/2 cup of water. Bring to boil.
2. Beat eggs with a whisk. Add in fish sauce, sugar, soy sauce, salt & pepper.
3. Pour the chicken stock/seaweed stock/dashi stock into the egg mixture.
4. Strain the egg mixture to remove some egg residue.
5. Get 2 small cups that can fit nicely into the double pan and able to cover the pan.
6. Place scallops, prawns, carrot & mushroom at the bottom of each cup.
7. Pour in the egg mixture in each cup - skim off the bubbles on the surface.
8. Use a small piece of aluminium foil & cover the top of the cup.
9. Put chawanmushi in the double pan & cover.
10. Reduce to low heat. Steam for 15 minutes.
11. Remove from pan & serve hot.
This dish prepared by using Queen's Xense Double Pan.
Marble coated anodised coating, Non stick 5 layer marble coating, Durable & Long Lasting. High heat efficiency. Easy cleaning & maintenance.
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