Scramble Egg Whites with Seafood

This stir-fried Egg Whites dish is also know as "芙蓉赛螃蟹" in Mandarin, which is a very popular dish in the Qing Dynasty. According to legend one day Empress Dowager Cixi suddenly want to eat crab but due to the long traveling journey to and from the ocean they could have get the crab in time to prepare this dish. So the chef has no choice but to use egg whites to imitate a similar “crab” dish for her. Surprisingly Empress Dowager loved this dish very much and it became a famous dish that is pass down till now.

My first experience with this dish is during my food tasting at Eastern Restaurant early this month. We have this dish called “Fu Rong Special Scramble Egg (芙蓉赛螃蟹)” which you might be interested to read more about it HERE. So after trying out this dish I am very excited to replicate it at home because I love its’ smooth and delicate texture that is great for both kids and folks.

The first trial on this "Stir-fried Egg Whites with Shrimps" is not a total success as we find the overall dish a bit too wet and the texture of the egg whites seems to be overcooked. So after some run-through I think the problem might be due to the amount of liquid used (stock and fresh milk) or the size of the eggs. So after amendment to this recipe, I came out with another modify version using salmon and the end result is much better compared to this. You can take a look of the recipe below and compare the texture of these two versions, maybe you could come out something even better than my version.

Ingredients: (serves 2)
3 Egg Whites
1 Egg Yolk
150ml Stock
150ml Fresh Milk
8 Shrimps, shelled and deveined
4 Pieces Imitation Crabstick, cut into portion
1 Tablespoon Green Peas
1.5 Tablespoons of Oil
Some lettuce leaves

. The collage photos show the ingredients and steps on preparing this "Stir-fried Egg Whites with Shrimps":-

Method:
1. Bring a pot of water to boil, add in the shelled and deveined shrimps and cook it over medium heat for about 1 minute or so till the prawn turns pink and curl up. Remove and rinse them in cold water and set aside.
2. Preheat the wok with drizzle of oil then saute the crabstick and green peas for 1 minute and removed.
3. Now whisk the egg whites with a pair of chopsticks (for the 1st recipe I have actually over beat it foamy) for a few times then whisk in the fresh milk and chicken stock till well mixed.
4. Next rinse the wok and wipe it dry with kitchen paper towel and heat it up using 1½ tablespoon of oil.
5. Slowly pour in the egg whites mixture and stir using a spatula till the mixture became to bind together like a scramble egg texture. (this method with more water mixture will cause the egg to be more watery)
6. Lastly stir in the cooked shrimps, crabsticks and green peas and give it a quick stir before dishing it up and place on top of some lettuce leaves.
7. Arrange the raw egg yolk on top of the egg whites mixture and served hot.


This is another similar version of the stir-fried scramble egg whites which is shown above. For this improved version, I used only 150ml of fresh milk and omit the chicken stock from the ingredient list. With some read up of different related recipes from the websites, I decide to try the method of not over whisking the egg whites in order to retain it’s shapes while cooking. Below are the ingredients for this “Stir-fried Egg Whites with Salmon Cubes”.

Ingredients: (serves 2)
3 Egg Whites
1 Egg Yolk
150ml Fresh Milk
100g Salmon, cut into cubes
1.5 Tablespoons of Oil
1 Bunch of Spinach, cut into sections
1 Teaspoon of Minced Garlic
2 Slices of Ginger
1/2 Tablespoon Oil

In order to bring in some colours and texture to this dish, I have added the stir-fried spinach at the bottom to serve it as a base for the egg whites mixture. Here are the steps to prepare this dish:-

Method:
1. Trim and cut the spinach into sections rinse it in a basin of water for at least 2 - 3 times to remove the dirt and soiled in it.
2. When done remove and drain well 5 minutes prior cooking time.
3. Preheat the wok with 1/2 tablespoon of oil; saute the minced garlic together with ginger slices till fragrant before adding it the drained spinach.
4. Give it a quick stir and continue to fry for about 1 minute or so until the leaves begin to wilt.
5. Lightly season it with some salt, remove arrange it in the middle of the serving plate.
6. Now lightly whisk the egg whites with a pair of chopsticks (do not over beat it until foamy) for a few times then slowly whisk in the fresh milk till well mixed.
6. Next rinse the wok and wipe it dry with kitchen paper towel before adding 1/2 tablespoon of oil to pan-fried the salmon cubes till slightly brown in colour, remove and set side to drain well.

8. Lastly stir in the cooked salmon cubes and give it a quick stir before dishing it up and place on top of the cooked spinach.
9. Arrange the raw egg yolk on top of the egg whites mixture and served hot.

Note:-
~ Remember not to over beat the egg whites mixture till foamy or else the scramble egg white will not form its' shape.
~ Before eating you have to mix in the raw egg yolk with the hot mixture and serve immediately.

Yami Yogurt Vs Yogurt Place

Basically Yogurt is good for digestion due to the presence of those live cultures and it also helps to maintain good skin and bone because of its rich source of calcium and protein. Yami Yogurt has about 11 outlets around Singapore that offers a wide range of yogurt in assorted flavours at affordable prices. Besides its nutritional value I also like the smooth and silky texture of their yogurt which you could eat it plain or pair with your desire toppings.

I didn't know that eating Yogurt can reduce bad breath until I read up a article about this “Yami Yogurt” that helps reduce Bad Breathe Hydrogen sulfide compounds which bad breath. It also suggest that by consuming a cup of Yami Yogurt every day it can actually lower the bad breath triggering sulphide compounds and as well get rid of the tongue coating bacteria. No wonder there is always long queue around the counter but friendly speaking I do love the taste of their yogurt especially with those mixed fruit and nuts toppings.

“The Yogurt Place” is another yogurt paradise that offers freshly made Greek Yogurt with wide selection of choices from frozen yogurt, smoothies, drinks and waffles (menu HERE) using their unique freshly made Greek yogurt. Compare to Yami Yogurt, Yogurt Place would have more varieties of items on their menu for patrons to select.

I tried this "Mango Yogurt with Mixed Fruit Cereal" toppings at one of their outlet at Toa Payoh HDB Hub.Taste wise was quite ok but  the texture was kind of grainy and not those firming type.  So for me I still prefer the yogurt from "Yami Yogurt" compared to this.

Do you have any special favourite yogurt whereabouts to share with us? If yes, I would like to hear about your view too.

[Guest Post] Roasted Salmon with Dill

Let's welcome December!!! I am sure every year during this period of time everyone would be busy with Christmas Gifts, Bakes and most important the Christmas Feast. This year we are fortunate to celebrate early Christmas in the cold snowing weather. And during my absent from the Holidays, I would still scheduled some posts and updates through facebook fan page (HERE) whenever I could grab hold of some access. But here I have and excited news to share with you, this month I would have some “Guest Posts” from a few bloggers whom would share with us some of their delicious Christmas bakes/dishes.

This week we would have Lobster, the owner of LOBSTERPAINTS website at "http://lobsterpaints.blogspot.com/" to share with us one of her Pre-Christmas trial dish that used my favourite ingredient, "Salmon" as the main item. In the post she would also shares some tips on how to bake to "3D' presentation salmon dish together with creamy herb sauce. 

But before we head over to her blog and read more about this post, let's take a look at the ingredients for this dish which you might want to try it out during this coming festive season.

Ingredients: (Serves 4)

4x 8oz (255g) Salmon fillets

3 tbsp (45ml) fresh lemon juice

1/4 cup (50ml) fresh dill, minced

1 tsp (5ml) salt

1 tsp (5ml) fresh ground black pepper

4 tbsp (60ml) extra virgin olive oil.

Click here for the full post @ http://lobsterpaints.blogspot.com/. Till then cya everyone when I am back from Holiday!!!!!

Sushi Tei @ City Square Mall

Located at one cozy corner of level 3, City Square Mall. Sushi Tei has a few sitting areas that suits different occasions for group or individual dining. I have always wanted to try the food at Sushi Tei after hearing good feedback from friends but usually back off by the long queue that is often seen outside their Vivo City and Takashimaya outlets.  Finally a few weeks back I managed to try out some of their dishes at their City Square Mall branch which has lesser crowd after the peak lunch hours.

First we have "Chawanmushi" which is a common Japanese appetiser that is also known as "steam egg in cup". The ingredients might various from different restaurant but basically you can find prawn, chicken, mushroom and intimation crabstick in it.
Price: S$4.00 per bowl

  My aunt loves this "Spicy Hotate" because of it's chewy texture with a hint of spiciness. This cold dish makes a great appetiser before the main course.
Price: S$4.50 per plate

  When I spot this "Hotate Misomayo" on the menu, I knew I must order it because I love the combination of grilled scallop with miso and mayonnaise. The hint of miso adds extra flavour to the scallop together with the creamy texture of the mayonnaise. And this is also a pretty easy dish to prepare at home if you could managed to grab hold of some decent scallops with shell.
Price: S$6.00 per plate

"Dragon Roll" is one of the  popular dish that can be found in most Japanese restaurant. In Sushi Tei, their dragon roll comes with a deep-fried King Prawn wrapped together with sushi rice and seaweed then topped with slices of avocado and Japanese Mayonnaise. Overall it taste quite similar to the rest but if the deep-fried prawn can be more crispy when bite it would add extra bonus point to this dish. 
Price: S$12.00 per plate

  We always love to order either "Salmon Head Shio" or Saba Shioyaki and this portion of the salmon head at Sushi Tei was reasonable in size for its’ price and we love its moist and juicy texture too.
Price: S$8.00 per plate

  Another salmon dish we tried was this "Salmon Chasoba". The lightly fried salmon fillet was placed on top of some cold "chasoba (green tea noodle)"  and decorated with some mayonnaise and fish roes to enhance the taste. 
Price: S$10.00 per plate

  After a satisfaction meal we decided to go for some dessert. So while looking at the dessert column one of the waitress suggest perhaps we could a cup of this Yuzu Sherbet for a try. Indeed all of us agreed that this yuzu sherbet taste good and refreshing with its' bite of sour and sweet compliment.
Price: S$3.20 per serving

For second dessert we choose this "Strawberry Taiyaki" that has a crispy outer crust with strawberry ice-cream and red bean paste in it. Although it might be a little too sweet but I am sure this would be a great dessert for all ages too.
Price: S$3.20 per plate

I will definitely be back to try out their "Sashimi" menu again because a few friends of mine are sashimi lovers like me whom we can feast share and feast it together.

Sushi Tei

180 Kitchener Road
#03-53/55 City Square Mall
Singapore 208539
Telephone: +65 6509 1171
Website: http://www.sushitei.com/

Opening Hours

Daily: 11.30am to 10.00pm daily (last order 9.30pm)