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Wednesday, June 21, 2017


Fried Cai Por Egg [Fried Preserved Radish Egg 菜脯蛋 ] is a very homey and common egg dish in most Chinese families all over the world.  It is always good served with porridge or rice and every mother's speciality.  I remembered my mum will fry this kind of egg every week and we are never tired eating it.
This recipe here is something which I haven't tried before.  The egg mixture is steamed instead of pan fried.  Looks nice though and should be a healthy version minus the fats and 'heat'.  The egg custard if silky, soft but firm.  It is savoury and has the fragrance and taste of the preserved radish [cai por].
3 eggs - break into a bowl
Add in water, same portion as the eggs
dash of pepper and msg
some chopped coriander
3 tbsp preserved radish [cai por] - rinsed and drained
  1.  Break eggs into a bowl, add in same portion of water.
  2. Mix all the ingredients well in a steaming bowl.  Cover bowl with foil.
  3. Steamed over moderate heat for 20-25 minutes or until set.  Do not over steam.
  4. Remove, garnish with fried shallots [optional] or serve immediately.
    Half way through steaming

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