I have always wanted to make Chawan Mushi. I heard that it is very easy to make. Finally got the chance to try it last week. Yummy! With this recipe, you can make it really like the ones you eat in shop!! The only difference is what you want to add in your chawan mushi.

INGREDIENTS
2 eggs
1 piece filament crabstick
2 prawns
2 pcs chicken fillet
3 shiitake mushrooms
40cc shiro dashi
400cc water

METHOD
1. Finely cut crabstick, chicken, prawn and shiitake mushroom into small pieces.
2. Stir egg slightly and strain with a fine muslin cloth.
3. Add shiro dashi, water, ingredients and egg mixture into chawan mushi cup.
4. Steam for about 10 min with cups covered. Serve immediately.

The key to success is in point 2. You must strain with the muslin cloth. I didn’t know it is so hard to squeeze the egg mixture out of the cloth. It shows how ‘unfine’ the egg is, before it is strained!

Really, really, really, yummy… BTW, even if you want to replace the chicken, prawn and crabstick with veggies, this is still not-vegetarian, because Shiro Dashi is made of fish. Vegetarian to note this.

This is another good way to make children eat carrots (if your kids don’t like it)… But of course, don’t tell them this is a ‘carrot’ cake, and don’t let them see how you make it! Ian and Isabel both saw how I made the cake, they refused to try it – the trick didn’t work. But Ryan didn’t know… his mommy told me that he loves the cake, and ate 2 pieces at one go!!

Here is the recipe for this delicious carrot cake.

INGREDIENTS
4 eggs, separated
1.5 cups vegetable oil
120g caster sugar
100g brown sugar
300g carrots, grated

(sift together)
250g low protein flour
2 tsp mixed spices
1.5 tsp baking soda
1 tsp salt

100g chopped walnuts
100g chocolate chips (optional)

METHOD
1. Beat egg yolks till fluffy, add in oil, sugar, carrot and mix well.
2. Add dry ingredients and mix well.
3. In a separate bowl, beat egg white till peaked and fold into cake mix.
4. Pour into a lined and greased 9″ tin and bake at 175C for 45 min.
5. Cool the cake and top with cream cheese frosting (recipe below).

CREAM CHEESE FROSTING
1. Cream 250g cream cheese with 60g butter until light and fluffy.
2. Add in 60g icing sugar and cream till smooth.

Alternatively, another easier method to bake this cake is, to buy the carrot cake pre-mix. Very simple, just pour the pack of powder into a large bowl, add in 4 eggs, mix until smooth. Add in carrot, walnut and choc chips, lastly add in vegetable oil. Tasty and easily made.

BTW, the original recipe calls for raisins instead of chocolate chips. I don’t like raisins, so substituted it with choc chips. :p

I love this dish when we eat out. Until now, when I cook it, only then I realize how unhealthy this dish is, but I LOVE IT!!!

I have to confess, I don’t like to eat fish this way… I prefer fish fillet, no bone or head for me to handle. LOL! Next time I will repeat this, with fish fillet.

INGREDIENTS
2 medium fishes
5 egg-yolks
1 tbsp evaporated milk
5 tbsp butter
10 chili padi
2 stalks curry leaves
1 tbsp sugar
3/4 tsp salt
Some oil for frying
Some tapioca flour to coat fish

METHOD
1. Heat up oil. Wipe some salt on fish, coat fish with the flour and fry fish till crisp. Set aside.
2. Mix egg yolks and evaporated milk well.
3. Heat butter in wok until melted. Slowly pour in egg yolk mixture, keep stir-frying until the egg become shredded.
4. Add chili and curry leave, continue to stir fry until fragrant.
5. Add the fried fish to the wok. Add sugar and salt. Stir well.
6. Drain out the excessive oil and serve hot.

Kids normally don’t like to eat carrot. I always camouflage carrots into my kids’ favorite food, and this is one of it. Whenever I make this dish, my kids would eat a lot and very quickly, never realizing they also ate so much of carrots!

INGREDIENTS
1 packet of fish paste
(alternatively you can buy 1 tenggiri fish and scrap out the meat yourself)
2 eggs
1 large carrot, peeled and grated
1 tbsp tapioca flour melt in 1/4 cup of water
Some salt and pepper to taste
Some oil for frying

METHOD
1. Mix all ingredient in a bowl.
2. Heat up oil in frying pan.
3. Use a soup spoon to scoop out the fish mixture, drop into oil with medium heat, fry until golden. Serve hot.

This is a very easy and cheap, but very refreshing and delicious dish. I like to choose this from mixed-rice-stalls. My friends and I liked to order this when we traveled to China too! You just won’t go wrong with this one.

Recipe
Ingredients
2 medium size tomato
3 eggs
1 pip of garlic
1 tbsp oil for frying
Salt and pepper to taste

Method
1. Remove tomato skin if you don’t like it. Dice the tomatoes.
2. Crush and finely chop garlic.
3. Crush eggs in a bowl, lightly beat, add salt and pepper.
4. Heat oil in wok, saute garlic till fragrant.
5. Add in tomato, stir fry till tomato is soft.
6. Pour in the eggs, keep stir frying till the egg mixture is dry, fragrant and slightly brown.
7. Serve warm.