A silky, smooth and thin custard topped with a savoury mince. A dish that's very common in many, many Chinese households around Malaysia
One of the reasons why I LOVE my company is that everyone is such foodies, no kidding. What brings us together is that we're all such fatties, which is something we happily embrace. We. LOVE. Food. Whether it's cooking awesome meals for your usual weekday lunch using the office kitchen; or telling each other about a new restaurant we've tried over the weekend; or even sharing a recipe we've tested that turned out amazing.
Another thing that makes this whole foodie scenario more fun is the fact that we truly celebrate each other's cultural diversity. Which is why every few months, we have this thing called the "International Food Day". Basically, it's a potluck for everyone to bring a dish from their cultural heritage. Plus, we secretly love it even more when some people get their Mums/Aunties/Grandmothers to prepare these traditional dishes -- wowsers. If only Mum lived in Melbourne too so I can kindly ask her to contribute something and pass it as my own creation (as if anyone's going to buy that).
Obviously, we always, always overestimate the amount of food to bring and we end up having SO much leftovers. Personally, I'm not complaining because one of my favourite things about potlucks is (shamelessly) taking home the leftovers.
Taken from my Instagram: @winceeee
We've honestly outdone ourselves the last time. We really did. Our company is growing, which also means, more food at International Food Day... Yeeew!! This time, we had Italian, Australian, Lebanese, Syrian, Jewish, Iranian, Thai, Vietnamese, Malaysian, Russian, Macedonian and Greek food... AMAZING to say the least. Everyone always puts in so much effort (or sometimes, their Mum does haha) that the end result is just too good.
For myself, I always make sure that the food I bring is Vegetarian, just so I can share with my vego friends in the office. Not the easiest thing to do if you're Chinese as we are natural carnivores but I think it's been so far so good. In the past, I've made my Seri Muka (Malaysian Pandan Custard with Sweet Glutinous Rice), Vego Fried Noodles, Malaysian Vegetable Curry and now this, Chinese Steamed Egg Custard (but the vego version).
These photos are the vegetarian version, using tofu instead of minced meat =)
This dish is hands down one of my favourite childhood dishes to eat. It's a dish that's found in almost every Chinese household around Malaysia, with so many variations from family to family. There's 2 ways that I like to have this:
1) The quick steamed version (that creates a soft, pillowy custard) with the mince at the bottom of the dish
2) Low and slow steamed version (that creates a smooth, silky custard) with the mince at the top of the dish
I've shared the first version several years ago in the link: here
Photo of pillowy version from 2011
*cringes at old photos*
Essentially the same dish, but the different methods make it feel like 2 completely different dishes. I make the first version at home on for a quick weeknight dinner and the second version when I want to make it more presentable to share with others. Both equally delicious and satisfying.
Anyway, here's the recipe for the smooth, silky, thin and light custard version. With vegetarian version, which is just as satisfying as the meat version, if I may add.
Chinese Steamed Egg Custard Recipe