Ingredients
- Custard
- 4 konyaku bundles
- 4 - 5 shiitake mushrooms
- Dash soy
- 1 tspn sugar
- 4 free range eggs
- 2 tspn Shaoxin rice wine
- 1/2 tspn sugar
- 1 tspn light soy
- 320ml chicken stock
- Pinch white pepper
- To serve
- 1 spring onion
- Light soy
- Peanut oil
- Few drops sesame oil
In a medium mixing bowl, whisk eggs, Shaoxin, sugar, soy, stick and pepper to combine.
Simmer shiitake mushrooms in enough water to cover, a dash of soy and 1 tspn sugar for ten minutes. Drain mushroom stock and freeze for later use if you’d like. If you enjoy the intense shiitake flavour, you can substitute this into some of the chicken stock content to equal prescribed volume of liquid. Slice the rehydrated mushrooms.
Place few slices of mushroom and 1 konyaku bundle in each bowl. Divide the egg mixture accordingly then steam in bamboo steamers on very low heat for about 15 minutes. The custard should have a silken smooth surface and be a little wobbly. Of the surface is pitted and the mixture appears separated, you have steamed it in too high a temperature but it will still taste great!
To serve, sprinkle a teaspoon of spring onions on top of each bowl or cup. Add a teaspoon of soy and a couple drops of sesame. To finish, heat about 1/2 cup of peanut oil until smoking point. Stand back and hit each custard with a dessert spoon of the smoking peanut oil. It will sizzle and spit so watch out! Serve immediately!
By: Poh Ling Yeow
