What to cook for your toddler when you have almost nothing left in your fridge
I had a hectic day this week and forgot to stock up on meal ingredients for my little girl! Wanted to go to the market to do the groceries when we woke up, but it rained, and excuses, excuses… I decided to Google for meal ideas and happened to remember that my girl loved the steamed egg custard from Haidilao over the weekend. I chanced upon Light Orange Bean’s website and decided to try out her Chinese Steamed Egg Custard recipe.
I improvised and added some leftover ingredients that I had in my fridge. Verdict: Styx couldn’t stop asking for more and kept chanting “egg egg egg”. Usually if I’m spoonfeeding her, she’d be running around the house avoiding me (she prefers to eat on her own). SUCCESS! All good things have to be shared. So here goes the recipe:
- 1 large egg
- 3oz water
- 2 cherry tomatoes
- 8 strands of straw mushroom
- 2 wolfberries
- 1/4 teaspoon sesame oil
- A dash of pepper
- In a small bowl, whisk the egg in a circular motion until the egg yolk and white becomes a mixture. Leave it to stand for the air bubbles to go away.
- Meanwhile, cut up the cherry tomatoes and straw mushrooms into small pieces and add them to the egg mixture together with the wolfberries, water and pepper. Briefly and gently stir the mixture.
- Bring water to boil in a wok/steamer on high heat, put bowl with mixture in and cover the bowl. Cover the wok/steamer and reduce to medium heat.
- Steam for 7 minutes and the egg custard should be cooked. To test, insert a toothpick or chopstick into the custard, and it should come out clean.
- Set to cool, drizzle the sesame oil and the dish is ready to serve.
- To have a really smooth texture: try not to introduce too many air bubbles into the eggs while stirring, if too many bubbles surface, you can scoop them up gently using a spoon. The ratio of 1 egg : 3 oz water really works for me so I suggest to keep to this ratio. Mummies definitely have milk bottles to measure water, so it shouldn’t be that difficult. 🙂 Remember to cover the mixture while steaming too! It prevents the top layer from drying up and having an uneven surface.
- Other variations: just like the Japanese chawanmushi, I would say most ingredients are suitable to be placed into the custard as long as you think your baby likes it. Styx has a tangy taste bud so I included cherry tomatoes, truth is also because that was what I had left!
- And, if you are kiasu like me, what I did was to leave the egg in the steamer for an additional 2 minutes after turning off the fire to allow the remaining steam to cook it a little longer.
Do comment if your baby liked the recipe or how you tweaked it on your own. I would love to hear from you!
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