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薑汁燉蛋 (Steamed Ginger Egg Custard)

My house was actually out of soy milk (or really, any type of milk), so we used up the rest of the fresh cream we had from making the Spiced Kabocha Shepherd’s Pie (waste not!). As far as desserts go, this is pretty darn healthy! :] This makes about 6 servings!

薑汁燉蛋 (Steamed Ginger Egg Custard)

111 calories, 1g CHO’s, 9g fat, 5g protein, 64mg sodium!

-6 oz. fresh cream
~1.5 cups water
-5 eggs, yolks + whites separated
-1 2 in. piece of ginger, grated

1) Wash + peel the ginger. (I used a spoon to peel it. It works rather well.)
2) Separate egg whites into one bowl and egg yolks into another. Beat each of them lightly.
3) Grate the ginger and press the juice into the two bowls. Add cream + water (or milk, if you have that) into each.
4) Steam on high heat for 5 minutes, then on medium-low heat for 10 minutes.
*If you want it to have a super smooth, velvety texture, pour the mixture through a sieve first!

We made an excel spreadsheet to figure out mutual times where we could hang out with people (complete with notes and such on the people we have to hang out with separately to avoid unnecessary awkwardness and the like; oh, life).

It’s complicated, but at least it looks kinda festive(?).


腊肠饭 (One-Pot Lap Cheong/Chinese Sausage with Rice)

I’m often jokingly called a failure of a Canto person because I can’t eat pork. (Half the dimsum out there probably has pork in it, in some shape or form.) Such as it is, I can never eat 腊肠饭, which smells gloriously wonderful (and is probably terrible for you and super-fatty, so I guess it’s not the end of the world). My mom happened upon a store that sold chicken Chinese sausages. :O!!!

She sent me back here with a pack of it, so I decided to make a pot of it for our surprise potluck for Kosina (part II of her birthday since we were no longer slaving over that quiz). Again, I didn’t feel like going home, so guess where I cooked it? (Yes, at school.) I checked the rules on the wall and while it said it didn’t allow space heaters, personal microwaves or refrigerators in these rooms, they said nothing about rice cookers. I realize this is probably because I’m like 1 out of 8 Asians every year, so they didn’t see a need to be that specific, but meh! Works for me!

The recipe was adapted from here! I thought I brought an actual knife with me, but apparently I did not, so I used what Adam calls my “hobo fork” (it’s a fork/knife/spoon/etc. contraption that I absolutely adore) to cut it up and kept sneaking covert glances at the window because I felt like a criminal for cooking in my study room (2nd time in a span of 2 days! D: ). About an hour into the cooking (it takes almost 2 hours for my rice cooker to make perfect brown rice), I came back from retrieving something and opened my door. It smelled so amazing, I went to the next room to tell Mike to follow me. (The last time I did this, Sean and I managed to scare him (score!) but Sean almost got punched in the face.) He followed me willingly anyway, and when he walked into my room, he contemplated ditching all his friends to stick around for “when my rice cooker sings.” I felt like this would be a bad idea, so if there are leftovers,  I’ll have him try it later.

Failing at being a creeper. (I happened to turn around.)

We’ve gotten a little more creative with our “Keep out” signs. It’s kinda hard to read, so it say: “Beware all ye who enter here…” (M) “Trespassers will be eaten for dinner.” (F) “^ yea.” (M)

腊肠饭 (One-Pot Lap Cheong/Chinese Sausage with Rice)

-3 cups brown rice
-1/2 onion, diced
-1 1/2 tsp chicken essence powder
-black pepper, to taste
-1 clove garlic, minced
3 lap cheong (Chinese sausage), sliced
-1 egg

1) Put everything other than the egg into the rice cooker + add enough water to cook the rice (I just follow the markings on my rice cooker.
2) Crack an egg over the cooked rice + mix.
3) Cover rice cooker + let it stand for another 5 minutes for the egg to cook.

饺子 (Dumplings)

I’ve made dumplings before, but this time, it’s all from scratch! We were going to use pre-made wrappers, but they went bad. (Got too busy and didn’t get a chance to use them. :'( ) Soooo…we made everything from scratch, haha.

饺子 (Dumplings)

-2 cups all-purpose flour
-3/4 cup just-boiled water
-1/4 tsp salt
-2 eggs
-1 lb. ground turkey
-cabbage, diced
-white button mushrooms, diced
-carrots, diced
-garlic powder
-ground ginger
-oyster sauce
-soy sauce
-sesame oil
-freshly ground black pepper
-sea salt
(Dipping Sauce)
-soy sauce
-rice wine vinegar

1) (Wrappers) Put flour + salt in a bowl and mix. Make a well in the middle and add water, using a wooden spoon to stir. Try to evenly moisten the flour (should be in lumpy bits).
2) If the dough doesn’t come together when you’re kneading it, add water until it does. (It shouldn’t be sticky.)
3) Transfer dough to floured flat surface (we used a wooden cutting board). Knead dough and press into small circles.
4) (Filling) Add all ingredients together and mix well.
5) Add small spoonfuls of filling into each wrapper and fold.
6) Boil a pot of water and drop em’ in. Wait til they float.
7) Fish them out and pan-fry!

The filling!

I had great dumpling folding minions. (I definitely cannot make them that pretty. o_o)


Past Dumpling Madness

Stir-Fried Egg Noodles

This one’s an approximation/to-taste recipe since we didn’t follow an actual recipe. :O

Stir-Fried Egg Noodles

-egg noodles
-onion, sliced
-bean sprouts
-sesame oil
-soy sauce
-oyster sauce

1) Boil a pot of water and cook the noodles.
2) Add sesame oil to a heated pan and throw in the onions and bean sprouts.
3) Drain the noodles and add them to the pan.
4) Add soy sauce + oyster sauce to taste. Remove from heat.
5) Top with cilantro and serve!

Sautéed Bok Choy

I can’t find my garlic anywhere (..sad, I know), and I didn’t have fresh ginger, so this is the lazy version. :O Tastes good anyway. :D

Sautéed Bok Choy

-garlic powder
-ginger powder
-oyster sauce
-sesame oil

1) Heat some sesame oil in a saucepan. Chop up bokchoy and throw it in, then add garlic powder and ginger powder.
2) Sauté for ~4-5 minutes. Drizzle with oyster sauce and serve!