Imperial Egg Spinach Recipe

One of the current popular vegetables you can order in any restaurant you go to. However, homecook is still the best! This recipe does not require salt, sugar, oyster sauce, or msg. Prefectly healthy.


Ingredients
2 bundles of washed and prepared Spinach
1 handful of Anchovies / Ikan Bilis
1 tablespoon of Cooking Oil
5 cloves of peeled Garlic
500ml Boiling Hot Water
1 roughly diced Salted Egg
1 roughly diced Century Egg
1 tablespoon of Wolfberries (I totally forgotten)

Heat pan and Cooking Oil. Fry Anchovies & Garlic until lightly browned. Pour in the Boiling Hot Water and let it boil for 15mins. Pour in the diced Salted Egg, Century Egg, Wolfberries followed by Spinach. Constantly, flip with a thong to evenly blench all the Spinash. Once all are bright green dish and serve HOT!

Enjoy~!!!

Note this is not a soup. So don't add too much water.

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Tofu Exploration ::: Cold Tofu with Century Egg, Salted Egg and Pork/Chicken/Fish Floss

Ingredients
1 Silken Tofu
1/2 tablespoon Light Soy Sauce
1/4 tablespoon Oyster Sauce
1/4 tablespoon Sesame Oil
1/2 diced Century Egg (smaller the better)
1/2 diced Salted Egg (smaller the better)
2 tablespoon of Pork/Chicken/Fish Floss

Step 1 Open the packet of Silken Tofu, drain the excess water and place on a plate.
Step 2 Mix Light Soy Sauce, Oyster Sauce and Sesame Oil in a pan over low heat.
Step 3 Top the silken tofu with the diced Century Egg and diced Salted Egg.
Step 4 When ready to serve pour the sauce over, decorate the top with Pork/Chicken/Fish Floss then serve immediately.

I used up the whole Century Egg & Salted Egg as we prefer our tofu to be more flavorful.


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Tofu Exploration ::: Tofu with Century Egg and Salted Egg

Ingredients
1 Silken Tofu
1/2 tablespoon Light Soy Sauce
1/4 tablespoon Oyster Sauce
1/4 tablespoon Sesame Oil
1/2 diced Century Egg (smaller the better)
1/2 diced Salted Egg (smaller the better)

1. Open the packet of Silken Tofu, drain the excess water and place on a plate.
2. Mix Light Soy Sauce, Oyster Sauce and Sesame Oil in a pan over low heat.
3. Top the silken tofu with the diced Century Egg and diced Salted Egg.
4. When ready to serve pour the sauce over and serve immediately.


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Blanching Exploration ::: Crispy Baby Bok Choy 小白菜 with Century Egg and Salted Egg

Ingredients
2 handful of Baby Bok Choy 小白菜
3 tablespoons of Onion Oil
1/2 diced Century Egg
1/2 diced Salted Egg
Filter Water
1 pinch of salt
1 teaspoon of cooking oil

1. Wash the Baby Bok Choy and soak it in filtered water for 15mins. As taught by elders this is to freshen up the vegetables.
2. Boil half a pot of Filter Water. Add in Salt & Cooking Oil.
3. Put in the Baby Bok Choy and let it blanch till it all turns bright green then should be immediately scoop it out and drain.
4. It can be immediately placed in a dishing plate, add Onion Oil and mix well add more according to your taste buds.
5. Sprinkle all the diced Century Egg and diced Salted Egg.

It's ready to be serve!

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Steam Exploration ::: Three Emperor Egg (三皇蛋)

The first time i tried this dish was when i was back working as a waitress. My bosses adores me and whenever they cook something special i would have the opportunity to have a decent amount to enjoy the flavorful dishes cook by them.

This dish is actually very simple to make and yet delicious. There is a catch here as some skills and patience are very important to perfect this dish.

The steamed egg should be like custard; smooth, and bouncy! What is the secret is to achieve such texture? It's the patience that you need to have when steaming the eggs for a long period of time on very low heat. Beware the eggs will cooked too fast resulting a coarse solid texture with trapped air bubbles with too much heat.

Ingredients of this dish are not that important believe me it's the skills, patience and attentions that makes it successful.

"3 emperor egg" – what an appealing name that keeps people thinking what will it looks like and taste like!

Ingredients

3 normal chicken eggs
1 roughly diced century egg
1 salted egg hard-boiled and roughly diced egg white (keep the yolk in the fridge for some other dishes)
½ cup of water
Dash of white pepper powder
Add on top after done & before serving
2 teaspoons of sesame oil
3 teaspoons of soy sauce
freshly chopped spring onions
deep fried shallots.

Beat all the chicken eggs then add in the water together in a bowl. The water is the secret to make the steamed egg smoother and lighter.



Add prepared century egg and duck egg along with the dash of white pepper and stir well. Pour the mixture into small ceramic cups or a ceramic bowl.

Now it's time for the steaming process.

Make sure the bowl is above & away from the water, this is to prevent it from cooking unevenly.

Bring the water to a boil without the lid then turn off the fire, cover the pot with a lid and let the steam cook the egg for 10 minutes. Easy way is to set your timer.

When 10mins is up, the remove the lid and bring the water to boil again, cover the pot with a lid and let the steam cook the egg again for 10mins. Repeat this steps until when you shake the bowl the egg is wobbly and firm then it's ready. It took me about 4 rounds to be satisfied with the results.

Before serving, drizzle the sesame oil & soy sauce on top. Sprinkle the fried shallots and fresh chopped spring onions

Serve immediately when it's hot!


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