Steamed egg custard is a savory dish commonly seen in oriental cuisine. Japaneses cook it in tea cups, so it is also called "tea cup steam" (茶碗蒸). It can be plain, or topped with minced pork, shrimp, clams or fish cake (魚板). I like it just because its texture is similar to jello or tofu. From a modern medicine point-of-view, it is high in protein yet low in calories. It is so tender and silky, but you got to know the golden ratio of water and egg. The more water, the softer the texture. But if there's too much water, the egg won't cook into a custard. The one I use is from my high school English teacher. (Yes, my high school English teacher !!) One day in class, she told us about her secret of making steamed egg custard.
We love bananas. It is a very versatile food; it can be breakfast, snack or dessert. Plus, it is so cheap! (However, it is high in potassium, so don't eat it with an empty stomach, especially people with kidney disease.) Banana goes well with walnuts or other nuts, like pecan. I was in the mood of something sweet, but it has to be quick and easy. This is the best recipe to fit my mood. It came from a recipe I bought at Barnes and Nobles when it's on sale. I loved it because it has a lot of pretty pictures and the instructions sound reasonable. However, this recipe is somehow the ONLY thing I've used from the book! I baked the muffins according to the original recipe, but I didn't quite like it. I modified the recipe a little and came up with the second batch. Hope you will like it too!
