I must say that I have been blessed with many nice friends around me. Just when I was feeling rather down, an old pal gave me very good advises and guided me with many approaches to look at things at other perspective angle - thank you my old pal!
And another happy thing happened this evening, my best friend from Perth called! I have not spoken to her since she left in May; it was indeed a surprised to hear her voice again... oh my friend, the two over hours chatting must have burnt a little hole in your pocket!
Well...back to my food again. This afternoon, I made the steam egg custard with fresh milk (鲜奶炖蛋). This is one of the famous dessert in HongKong but my version is with light soy sauce instead of sugar. It can be done in both methods but I prefer mine which is not sweet or rather more of the Chawamushi taste. And wow... it is soft and silky like tofu, and very nourishing too!
Ingredients (for 1)
1 low cholesterol egg
150ml of fresh milk
1 tsp of light soy sauce (can be replaced with sugar)
Method
- Boil a quarter of water in a pot (or a flat pan with cover) .
- Beat egg in bowl.
- Add milk and light soy sauce, mix well.
- Sieve the mixture and pour into container for steaming.
- When water boil, lower the fire and place container in to steam, until egg custard is set. Approx. 20-25 minutes under very low fire.
- Serve hot.
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