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Meatless Monday: Chinese-style Steamed Egg Custard

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This recipe is not vegan-friendly but so good for other non-meat eaters in general because it’s so easy, so nutritious (eggs basically contain everything required for some cells to turn into a chick) and easy to digest! There are also so many variants of it!

Growing up I used to love this with some marinated minced pork and salted veggies at the bottom. You can add anything or nothing (just eggs and water) to this dish BUT the key thing is to get it silken smooth like a block of tofu! The secret lies in getting rid of air bubbles before steaming and steaming it at a low heat so it doesn’t bubble up. Because when it does, the end result will be a honeycomb-like texture.

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Chinese-Style Steamed Egg Custard

Serves 2. Prep Time: 5 minutes. Cooking time: 15-20minutes.

3 Large Eggs (retain the larger half of a broken shell)

2 tablespoons Soy Sauce

2 tablespoons Sesame Oil

1/2 cup Spring onions (for garnish)

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Method:

1. Break 3 eggs into a bowl.

2. Using 1 of the broken egg shells as a measuring cup, put in 1.5 x worth of water into the eggs. If there are 3 eggs, you fill the 1/2 broken egg shell 9 times.

3. Prepare the steaming vessel and bring the water to a boil. (I used a wok with a rack and filled up the water to a level where it wouldn’t touch my bowl during steaming.)

4. Add sesame oil and soy sauce into the beaten egg. Stir thoroughly.

5. Using a sieve, pour the egg mixture into the bowl you’ll be using for steaming. The sieve makes the mixture smoother and prevents the little bubbles from forming, thus ruining the silken smooth texture of the final product.

6. Lower the heat. (I use a low heat – setting 2 or 3). Put the bowl with the egg mixture into the steaming vessel.

7. Cover and steam for 15 to 20 minutes.

8. Upon serving, garnish with chopped spring onions!

T and I had this for lunch with the GARDEIN Sizzling Szechuan Beefless Strips, a Sesame oil and Ginger Stirfry (which I will share the recipe of soon), and steamed brown Jasmine rice.

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2 Comments

Meatless Monday: Braised Tofu & Eggs

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Hello! I hope some of you have tried my recipes! Please tell me if you do and if you have ways of improving them.

This is a modified recipe that I used a long time ago to make braised pork belly in Soy Sauce (Tau Yew Bak). I no longer eat pork but still crave that slightly caramelly taste of this sauce. Today’s recipe is essentially Vegetarian Tau Yew Bak or Tau Yew Bak no Bak. Heehee… *Tau Yew is soy sauce. Bak refers to flesh or meat (in this instance, pork).

This braising method is easy and fuss free. I’m using dark soy sauce because it produces a darker sauce though milder in taste (less salty) compared to light soy. But otherwise it’s about the same as regular soy sauce. If you don’t have dark soy, regular soy will do too. Add a total of 5 tablespoons of light soy instead. It’ll be equally salty but lighter in colour.

What I like about this modified recipe is that, it’s fast and easy to make, yet still satisfies my craving. I love braise sauces over plain steamed rice – my kind of comfort food.IMG_2531

Braised Tofu & Eggs (Vegetarian Tau Yew Bak)

Serves 2 -4. Prep time: 5 minutes. Cooking time: 45 minutes.

3 cups water

4 hard boiled eggs

4 garlic cloves (smashed with the back of a knife to release flavour)

4 tbsp dark soy sauce

3 tbsp light soy sauce

3 tbsp brown sugar

Salt & pepper to taste

1/2 block of tofu (cut into small rectangular pieces)

1 stick of cinnamon

2 star anise

3 cloves

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Method:

1. Heat up a pot with 3 cups of water and bring to boil then lower heat.

2. Add tofu, garlic, soy sauces, brown sugar, soy sauce, cinnamon, cloves and star anise. Then stir  gently to mix everything.

3. Bring to a boil then add peeled hard boiled eggs.

4. Lower the heat to medium and braise for 15 minutes.

5. Turn the heat to lowest for another 25 – 30 minutes.

6. Serve with steamed rice.

And there you have it – vegetarian tau yew bak aka braised tofu and eggs!


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Meatless Monday: Easy Baked Eggs

20131031-151333.jpgI was looking at ways to up T’s protein intake and I do try to vary it from soy-based products (soy meats or tofu). There’s definitely something to be said about eggs being high in cholesterol and that people are advised not to eat more than 2 egg yolks a week. However, bearing in mind that vegetarians do not eat a lot of foods that are high in cholesterol – generally meats and seafood, we are sorta in the clear – especially since T and I watch out for trans fats and avoid things like vegetable shortening or margarine.

In this recipe, you’ll see that I made 6 baked eggs in muffin cups (the cupcake baking tray), of which there are only 5 egg yolks because I had egg whites leftover from making a delicious Banana Cream Pie the day before. I ended up serving T two eggs with yolks and 1 baked egg that’s all whites for lunch. I saved the remainder in the refrigerator for another time! Convenience is great!20131031-151512.jpg

Easy Baked Eggs

Serves 1 to 6. Prep Time: 3 minutes. Cooking time: 15 minutes

6 eggs

Pinch of curry powder

1 tablespoon of diced tomatoes

Pinch of Black Pepper

Pinch of Paprika

Pinch of Garlic Powder

1/2 tablespoon of cooking oil (or cooking spray to grease the pan)

Method:

1. Preheat oven to 350degF.

2. Grease each cup. (I used a silicon brush and some Canola oil.)

3. Break eggs into muffin pan cups  (use as many or as little as you want).

4. In each little cup, vary your toppings for flavour.

4. Pop the pan into the oven for 15 minutes.

5. Remove from oven and pop each egg out once they’ve cooled.

TAH DAH!

Easy peasy! Just remember that you shouldn’t have too many yolks a week if you’re watching your cholesterol intake but you should still have them because the nutritional value of eggs largely lie in the yolks!


2 Comments

Meatless Monday: Tofu Omelette

This is a power protein dish – to me.

20130918-092443.jpgIt’s not everyday that I feed T so much for breakfast – we usually have soy milk, cereal and yoghurt. But because I was giving him less for lunch on this particular day, I thought I should help him load up a little bit more. Also, we had a conversation a few days ago about vegetarians getting enough protein fuel through different foods. He’s a big guy and he thinks he hasn’t been eating enough protein for his weight.

So anyway, if you don’t eat meat, what are your sources of vegetarian protein? Not all protein need to be from animal flesh. Did you know that whole grains like quinoa, whole grain bread and brown rice are great for protein. Also, beans, nuts, soy, nuts and eggs!

This high protein recipe for tofu omelette is quick and easy to make. I served it with a side of steamed spinach and a grilled cheese sandwich for a power-packed breakfast! You can eat it any time of the day too!

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Tofu Omelette

Serves 1. Prep Time: 2 minutes. Cooking time: 5 minutes.

2 large eggs

3 tablespoons worth of chopped spring onions

1 tablespoon of vegetarian oyster sauce (mushroom flavoured)

1 cup of mashed silken tofu (about half a normal brick and mashed crudely with a fork)

1 tablespoon of cooking oil (or a small pat of butter)

Method:

1. Mix oyster sauce, 2 tablespoons of chopped spring onions and 2 large eggs in a bowl.

2. Heat up cooking oil in pan.

3. Pour egg mixture into pan and turn heat up on high.

4. Spread the mashed tofu over the egg mixture immediately.

5. Take a lid and cover your pan. Then turn heat down to medium for 30 seconds.

6. When the edges cook and become firm (you can test by trying to lift the omelette), fold the omelette in half (some of the tofu will spill but it doesn’t matter).

7. Turn off the heat and cover your pan with a lid for 1 minute.

8. Serve hot with a sprinkle of the remaining chopped spring onions.

TAH DAH!!! Easy peasy!!!

If you only eat egg whites (that’s where most of the protein come from anyway), then instead of 2 large eggs, use 3 egg whites. Feel free to add pepper to taste but I don’t think salt is necessary as the oyster sauce is quite salty as it is.