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.
I like to cook something that needs a little work to make on the weekend. Those are the things I don't usually have time to make on weekdays. Bao zi (steamed buns, 包子) is a something we love very much. The wrappers are made from dough after risen by yeast, and become so soft after steamed. The fillings can be anything, all meat, all vegetables or a mix of the two. I made both kinds. I made the wrappers for the veggie buns with vegetable juice so that they can be distinguished from the meat buns. We also invited my in-laws and sister-in-law's family to come over for lunch. My brother-in-law? Again, pursuing happiness -- the love of his life.
Duanwu Festival is one of the major holidays in Chinese culture. It has a very patriotic story behind it. Qu Yuan (屈原) was a poet and statesman of the Chu kingdom during the Warring States period (around 300 BC) in ancient China. He served in high offices, but he was wrongfully accused of treason and banished. The country was destroyed by another powerful enemy twenty-eight years later. In despair, Qu Yuan committed suicide by drowning himself in the river on the fifth day of the fifth lunar month.
