Steamed Egg Custard and Minced Pork with Mui Choi from Grandma's recipe.

This steamed egg and minced pork with “mui choi” is one of Grandma’s simple dishes which we served for dinner last night. But we didn’t cook it the way Grandma did. We steamed the dish seperately in a bamboo steamer over the wok. Traditionally, this dish is steamed over the cooking rice to conserve energy.

If you have a rice cooker, you can cook steamed dishes on top of the rice. Either place directly on top of the rice or use the additional steamer plate.
If not, then steam in microwave or conventional method of steaming in the wok/pan.

Steamed egg and minced meat with mui choi(Chinese preserved vegetable)



Ingredients

3-4 eggs
1 cup chicken stock/water
1/2 tsp of salt
250g minced pork or chicken
½ cup mui choi (optional)
1 tbsp soya sauce
1 1/2 tbsp corn flour
1 tsp sesame oil

Method:

1. Beat eggs lightly and stir all ingredient into egg mixture.
2. Pour mixture into a deep metal or ceramic dish.
3. When rice is cooked midway, put the dish on top of the rice and continue cooking the rice. The egg/meat custard will be cooked together with the rice.

We were guests at our dinner table

Not very often we were told that we'll be dinner guests at our own home. Last night, we had a gathering of Singaporean friends and the main dinner was prepared by Garf and his wife. We were given a wonderful Vietnamese Rice Paper Rolls dinner where everyone had to prepare their own dinner. At the start the dinner we were given a demonstration on how to make this yummy treat. Many of us find it a bit fiddly making our first roll but after the third roll we soon got the hung of it. In fact, it is quite similar to rolling a popiah (Singapore spring roll) except you have to soften the wrapper by sliding the rice wrapper in hot water and turning them until it begins to soften in about 30 seconds. Take the softened wrapper and lay it on a plate. Put half of leaf of lettuce, mint and chive, top with vermicelli noodle, prawn, and pork meat, arranging in a line across the lower half of the wrapper, leaving the edges clear. Fold the bottom of wrapper over the fillings, then fold the sides and roll into a tight cylinder. The roll is served with “nuoc mam”dipping sauce. I will post a detailed recipe for this refreshing and tasty Vietnamese dish once Mrs Garf emailed it to me.

True to our “bring a plate” dinner party’s protocol, we did bring a plate of dessert "kaya kuih"( Egg Custard Glutinous Rice Pudding). Here’s our contribution.





Ingredients:
For making Rice Pudding Base:
21/2 cup glutinous rice
11/2 cup water
1 cup coconut milk
1 tsp salt
For Kaya (Egg custard) Topping:
6 eggs
2 cup sugar
3 cup coconut milk
3 tbsp custard powder
1 tbsp plain flour.



Soak glutinous rice overnight. Drain the glutinous rice and put in a 25cm square tray. Pour coconut milk and water and steam the rice for 25 minute over high heat until cooked. Beat eggs lightly. Combined all ingredients and add to beaten egg mixture. Cook and stir the mixture over low heat for 1-2 minute until thickened. Remove steamed rice from heat and press the rice with the back of a wet spoon to compact it. Pour egg mixture over steamed rice and steam for 20-25 minutes or until set. Make sure the kaya kuih is cooled before cutting to serving sizes. Enjoy