As most of us has read from newspapers or online media(s), the Singapore government has designated last
Friday, May 25, as
Eat With Your Family Day. This is to urge people to strengthen family ties through the "
simple act of sitting down and taking a meal together" more frequently despite of each other busy schedules.
The annual "
Eat With Your Family Day", is always falls on a Friday before the start of the mid-year school break for students. And this event is not only about food and eating but it also about relationship building and enjoying relationship as '
a family that eats together stays together’. In order to show supports to this annual event, some of the participated companies also allows their employees to leave work at
5pm on the last Friday on school term in May to have dinner with their family in order to promote strong family ties.
STEAMED EGG WITH HUAI SHAN AND LOTUS ROOT
Although our family often eats together during most of the mealtime, but in order to support and promote this event, I have made a new "Steamed Egg" dish using Huai Shan And Lotus Root instead of the usual minced meat, seafood or century egg.
(Serves: 2-3 | Preparation: 5 minutes | Cooking: 15 minutes)
Ingredients:
100g of Fresh Huai Shan, grated/jubilee
50g Fresh Lotus Roots, thinly sliced
2 Egg(55g) Each,
50ml Drinking Water
1/2 Tablespoon Wolfberries
Dash of Sesame Oil
1/4 Teaspoon Salt
Method:-
1. Remove the outer skin of the huai shan, rinse and pat dry. Using a grater to either grate or shred it like what shown on the above picture. (squeeze off any liquid from the grated huai shan and set aside)
2. Next repeat the same procedure using a slice grater to cut thin slices off from the lotus root. (If you don't have any slice grater, you can use knife to cut thin slices from the lotus root too)
3. First arrange half the amount of huai shan in the steaming bowl, cover it with a layer of lotus root then top with the remaining huai shan before arrange the rest of the louts root on it.
4.Whisk the egg in another bowl together with dash of sesame oil and salt plus 50ml of water till combined.
5. Strain the mixture through a fine sieve gently over the prepared steaming bowl with huai shan and lotus roots.
6. Arrange the wolfberries on the lotus root, cover the dish with cling wrap or aluminum foil. Steam the egg custard over medium high heat for about 15 minutes.
7. To test if the egg mixture is cooked, insert a chopstick or skewer into the mixture, if clear liquid flows out means it is cooked. Remove and serve with steamed rice.
This is how my "Steamed Egg With Huai Shan and Lotus Root" look when scoop out from the dish. It has a combination of soft custard like egg plus a bit of crunch from the lotus root and huai shan. Perhaps if you prefer a more thicker egg like dish, you can increase the number of egg to 3 and water to 70ml to have a firm steamed egg dish.
This is one of our family favourite vegetable dish, "Stir-fry Broccoli And Cauliflower with Walnuts". As each of us have our own preference, I decided to combine both broccoli and cauliflower together so that we could pick up what we like. Adding of either walnuts of pine nuts for this dish gives it a nutty flavour and as well as enhance the texture of the dish with some crunchy bites.
Hope you would like my quick and simple homecook dishes. Remember even a simple dish makes a happy family when everyone gets to sit and eat together at least once or twice a week. If proper mealtime is impossible, try to start off with breakfast, tea-break or even supper.
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