Friday, December 3, 2010

Baby Cawanmushi (Steamed Egg)

Baby O usually has a 2 to 3 hour nap in the afternoon after lunch. Today was an exception as she was knocked out before noon! Instead of doing house chores like I really should, I did what I did best, I had ME time. Before I knew it, 90 minutes have whizzed by. Baby O is about to wake up anytime now without any lunch! Panic. Good thing I had an idea of what I wanted to prepare today. Another easy and quick but nothing lacking in the nutrition department meal. Best part is, it can be prepared with staples found in my fridge.

So here is what I did:

1. Defrost a small fish. Because our fish doesn’t come as a fillet, I steamed the fish for about 3 - 5 minutes and let it cool before removing the bones.
[Alternative to fish - minced chicken or pork or even tofu!]

2. Grate or finely chop a small carrot and cut the florets off about four branches of broccoli.

3. Remove skin and crush a piece of ginger the size of a small thumb. This can be easily removed later before consumption. Alternatively, pound the ginger under the mortar and pestle and just use the juice.

4. Crack three large eggs. Add about two to three eggshells of clear soup (from last night’s dinner).
[Can be substituted with just water or even milk.]
5. Add a crack of black pepper to enhance flavour.
[You now have two options: steam everything in a flat bowl together or separate it into two bowls. I did the latter as I can then add more ingredients like garlic which Baby O doesn’t fancy at the moment. I also added some crab filaments into my bowl.]
6. Put about two to three tablespoons of steamed rice leftover from last night’s dinner into a ceramic bowl (or any bowl which can withstand heat).
[Again, the amount is subjective as you can have as much or as little rice you want. You can even substitute rice with torn up pieces of bread, noodles, etc!]

7. Add in carrots, broccoli, fish and any other ingredients you wish like shitake mushrooms etc before topping up with the egg mixture.

8. Steam in slow fire for 15 minutes.


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