This entry was posted on Monday, November 21st, 2011 at 7:49 pm and is filed under Home Cooking, Taro's. You can follow any responses to this entry through the RSS 2.0 feed.
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I have only had roughly chopped century egg on top of a slab of chilled tofu with lashings of sesame oil – the addition of tomatoes is new to me!
I imagine it would work really well though, especially for summer?
Mum also makes what she calls three-egg mix – it’s basically a mixture of roughly chopped century egg a (1) and roughly chopped salted egg (1) mixed into beaten eggs (2) and steamed over low heat
Probably works best if the mixture is contained in a shallow dish (so it cooks quicker)
Home cooking at its best! =)
Michelle, thanks for the info. Steamed three egg mix! Sounds good. A bit like chawanmushi in Japanese cooking. Which, you put in things like chicken, prawn, ginkgo nuts, fish cake, shiitake, bamboo shoots in a chawan (tea cup) and put in egg and dashi broth beaten hard to a smooth mix, then steamed with a tea cup lid on. very hard to perfect.
Interesting twist – looks delicious!
Love the pairing of century egg with tomato too =)
Hi Michelle, The century egg with tofu and tomato and sesame oil is the way I always ate it. I thought it was the authentic Chinese way…
Hey Taro,
I have only had roughly chopped century egg on top of a slab of chilled tofu with lashings of sesame oil – the addition of tomatoes is new to me!
I imagine it would work really well though, especially for summer?
Mum also makes what she calls three-egg mix – it’s basically a mixture of roughly chopped century egg a (1) and roughly chopped salted egg (1) mixed into beaten eggs (2) and steamed over low heat
Probably works best if the mixture is contained in a shallow dish (so it cooks quicker)
Home cooking at its best! =)
Michelle, thanks for the info. Steamed three egg mix! Sounds good. A bit like chawanmushi in Japanese cooking. Which, you put in things like chicken, prawn, ginkgo nuts, fish cake, shiitake, bamboo shoots in a chawan (tea cup) and put in egg and dashi broth beaten hard to a smooth mix, then steamed with a tea cup lid on. very hard to perfect.
Yum! Totally love chawan mushi!!!
I agree, it’s so hard to get that silky-smooth texture – I suspect they strain the mixture when pouring it into the cup prior to steaming?
Michelle, exactly! You know more than I!