Stir Fry Tomatoes with Eggs

Ingredients (Serves 3 – 4)
- 2 fresh tomatoes
- 2 stalks spring onions, green parts only
- 3 eggs
- Pinch of pepper
- 2 tsp Shao Xing rice wine
- ½ tsp light soy sauce
- 2 – 3 tbsp tomato ketchup, or to taste
- 100ml – 200ml chicken stock/water
- ½ tsp sugar
- Cooking oil
- 1 clove garlic, finely chopped

Directions
1. Finely chop the spring onion.
2. Slice the tomatoes into wedges and remove the seeds.
3. Break the eggs into a bowl. Add in pepper, light soy sauce and Shao Xing wine. Mix evenly.
4. Heat up the pan with some cooking oil, and add in the eggs. Quickly scrambled it for 1 – 2 mins, and remove from heat.
5. Using the same pan, add some cooking oil and stir fry chopped garlic until fragrant.
6. Add in the sliced tomatoes and stir fry until it becomes soften.
7. Add in chicken stock/water, tomato ketchup and sugar. Mix it well and bring it to boil. (*The amount of chicken/stock needed are depending on how much gravy you would like to have.)
8. Season it to taste accordingly.
9. Lastly add in the scrambled egg, and give it a few quick stir to allow the egg to absorb the tomato flavor.
10. Then dish it out and sprinkle the top with chopped spring onion. Serve immediately.

Steamed Eggs

Ingredients
- 2 eggs
- 200 ml water (ratio 1:2)
- 1/2 tsp salt & dash of white pepper
- 1 tsp of sesame oil
- 1 tsp of soya sauce
- chopped spring onions for garnishing

Directions
1. Bring water to boil in a steamer and turn down heat to low simmer.
2. Beat eggs, water, and salt with a fork or a pair of chopsticks (a whisk creates too much foam).
3. Sieve into a 6 inch deep dish and put to steam. (the time it takes to cook depends on heat of the water)
4. Have patience and the eggs will be done when it is no more runny when a knife is inserted in the center or from experience, shake the dish and it will jiggle but will be firm.
5. Remove and sprinkle will sesame oil, soya sauce and spring onions.
6. Serve while it is hot.

Steamed Egg with Minced Meat

Ingredients
- 1 Salted Egg (Diced the egg white and scoop the egg yolk)
- Century Egg (Diced)
- Minced Pork (Marinate with 1 tablespoon of oyster sauce & a little soya sauce)
- 3 Eggs
- 150ml Warm Water
- Salt & Pepper to taste
- Spring Onions

Directions
1. Beat the 3 eggs likely while adding the water.
2. Mix the beaten egg with minced pork, century egg, salted egg.
3. Add a pinch salt and pepper.
4. Pour it into a steaming tray or bowl.
5. Steam with medium heat for 15 minutes.(Note: High heat will harden the egg)
6. Sprinkle spring onions and a little bit of cooked oil.

Fried Chinese Chive & Egg Patty

Ingredients (Serves 2)
- 150g of chinese chives
- 4 eggs
- 3/4 tspn of salt
- 1 tbspn of oil

Methods
1. Wash chinese chive, drain & dice.
2. Whisk eggs, mix well with diced chives & seasoning.
3. Fry eggs with 4 tbspn oil oil to form patty.

Chawamushi

Ingredients (makes 4 cups)
A) For the egg custard mixture:-
- 3 eggs (4 if the eggs are small)
- 1 2/3 cups kombu and bonito stock
- 1 tsp sugar
- 2 tsp sake or white cooking wine
- 3/4 to 1 tbsp light soy sauce

B) Things you can put as filling:-
- Kamaboko fish cake slices
- Gingko nuts
- Pumpkin, small dices
- Shiitake mushrooms, thinly sliced
- Prawns, shelled
- Chicken breast fillet, thinly sliced
- Shredded crabstick
- Imitation sharks fin
- Hon Shimeji mushrooms, just the tops (great for garnishing the top because they float up easily)

Methods
1. Break the eggs into the bowl. To minimize bubbles, do not beat the eggs but gently stir the eggs with a pair of chopsticks using a cutting action.
2. Add the rest of the ingredients from A to the eggs mixture. Strain the mixture through a fine sieve.
3. Place the desired filling from B into each cup and pour the egg mixture over (do not fill to the brim, leave some gap on top).
4. Cover the cups with lids, transparent food wrap or aluminum foil.
5. Steam the cups over high heat for about 10 mins. To test if the chawanmushi is cooked, insert a bamboo stick into the mixture: if a little clear liquid comes out, it is cooked.