Steamed Eggs

Last night, I cooked my first steamed eggs, recipe was shared by my Chinese colleagues. A simple recipe, easy for working mother like me and yet tasted good … yummm!!!! 🙂

The surface of the steamed eggs was not as smooth as I would like, there’s room for improvement. Going to try again till I get it right and perhaps the next time going to either add minced meat or prawns to it. IMG_2639

Chinese Style Steamed Eggs

4 eggs
500 ml of hot water
1 cube  of Knorr chicken or ikan bilis (I used half only)

Method :
Dissolve the Knorr cube into the hot water, add the eggs and beat lightly or just stir also can. Pour/strain into a dish or bowl that’s suitable for steaming. Make sure no air bubbles on the eggs mixture. Steam with low fire for about 10 mins.

Tips : Ensure that the steamer is boiling and then low the fire when you begin steaming.

Serve with hot rice and other dishes. I had mine with just hot rice and sweet black soya sauce 😉


Chwee Kueh

Chwee kueh is a local Chinese savoury snack. Normally it’s serve during tea breaks and mini celebrations. Can also be eaten for breakfast.  This recipe is a keeper. I really like it and I had made it last Sunday. My first attempt and alhamdulillah, it turned out good, I’m definitely going to repeat making it. My eldest niece gave me a thumbs up when she had them …  😉


Chwee Kueh .. I wanted to garnish with red chilli but had to sub with green since there’s no red chilli at home …hmm will look nice with red chilli on top.

Chwee Kueh (makes about 2 dozens pieces)

150 g rice flour
12 g cornflour
12 g wheat starch
1 tsp salt
2 tsp veg oil
300 g room temperature water

Whisk all ingredients together till smooth. Add 400 g boiling water and whisk again.

Cook over low heat till just thick enough to coat the sides of the pot thinly. Off the fire and put the pot in a water bath. Stir a bit to help dissipate the residual heat.

Pour mixture into moulds. Steam for 20 min. Then steam another 1-2 min, uncovered, if there’s water on the cakes.

To make the topping:

150 g chai poh (salted turnip) – rinse twice to remove access salt. Drain well.
30 g garlic – peel n mince

Mix the garlic with the chai poh and add 1/4 tsp dark soya sauce. Mix evenly.
Fry the chai poh mix with a 120 ml oil. Stir fry over medium-high heat.
When the garlic is nicely golden brown, reduce the heat and add 2 tbsp of sugar. Adjust seasoning accordihgly. Off fire.

To serve.

Unmould with a skewer or chopstick. Add the topping. Ready to serve with sambal.


Soft and savoury … my favourite 🙂

Original recipe from :