Lunch Simplicity

 DSCF8583 Lunch of white porridge, chawanmushi and pickled vegetables.

Today’s lunch was relatively simple consisting of white porridge with silver fish, chawanmushi – Japanese for steamed egg and my grandma’s traditional pickled cabbages.

This was actually my first time whipping up Chawanmushi even though I did have different variations of steamed egg in the past. Except this time round, the egg was found to be much smoother and delectable to the palate.


The Chawanmushi – mmmmm!

I must admit, its no sheer luck that I was able to conjure up this recipe automatically (I did refer…but yup I modified it accordingly).

Basic Chawanmushi Recipe

– 2 eggs

– 1/2 cup of chicken stock, cooled to room temperature

– 1 teaspoon of light soy sauce

Materials needed : Steamer

1. Prepare the steamer and ensure the water is boiling.

2. At the same time, crack the 2 eggs in a bowl. Beat the eggs gently while adding in the chicken stock.

3. Once well mixed, add in the teaspoon of light soy sauce.

4. Place mix into small bowls or teacups.

5. Steam the egg mixture over a low fire or heat for 15 minutes. Do not have high heat when cooking this dish! It will spoil the smoothness of the egg.

6. Once the time is up, garnish with some light sauce and serve.

Chef’s tip : You can include sliced pieces of mushroom or crab meat into the tea cup before steaming the egg mixture to prepare a more savoury dish.

DSCF8603 Pickled Cabbages – Grandma’s way

This simple appetizer or accompaniment is easy to prepare and popular with those who love a certain tang in their dish. Grandma taught me this recipe a few years back and its only now ( or rather last night ) that I started to make this traditional dish of my family. It constitutes with the same origins as Achar (Traditional Peranakan Pickled Vegetables) but this one is without the heavy spices and sesame seeds.


Grandma’s Pickled Cabbages

1 medium sized cabbage, sliced.

– 1 large yellow onion, sliced.

– Handful of green chillies

– 1 500ml bottle of Apple Cider Vinegar or Rice Vinegar

– 1 tablespoon sugar

1. Pat dry the sliced vegetables and place them in a large bowl.

2. Sprinkle 1 teaspoon of salt and the 1 tablespoon of sugar onto the vegetables and mix well.

3. Pour 3/4 of the bottle of the Apple Cider Vinegar onto the vegetables.

4. Store the bowl of vegetables inside the fridge and leave overnight to pickle.

5. Serve the next day or days later.

Hey if you guys got any comments to these recipes, feel free to comment on them. Till then!