Steamed Sweet Milky Custard Egg (Instant Pot version) ｜鮮奶燉蛋 (壓力煲版)

First snow today!  It is only the second week of November.  It seems like the winter just suddenly arrived.  My son was so excited jumping up and down in the bed.

It was -10 outside and I just found out in this particularly cold morning that my son didn't have his winter garments.  I've been putting jackets, gloves, and hats on my son and he's been forgetting to bring those things home.  He didn't realize how important it was to take care of his things until he found himself with nothing extra to put on to keep him warm.

He was crying because his ears ached in the bitter cold while he waited for the school bus.  We then needed to bring him back home and find him a small old hat under the drawer to wear.  Eventually, he missed the school bus and he got to wear that toddler hat to go to school today.

What a bustling morning!  Sometimes I wonder if most of the parents share the similar experience.

Sweet milky custard egg is a common dessert in Hong Kong many people will choose to to make at home.  My husband and I adore the silky texture of the egg.  You can substitute milk for coconut milk, or use only egg white instead of whole eggs.  If you don't have an instant pot, you can steam it over medium-low heat for 20 minutes.

Steamed Sweet Milky Custard Egg (Instant Pot version)

鮮奶燉蛋 (壓力煲版)

INGREDIENTS:

2 Eggs, large

1 cup Milk, homogenized

4 tablespoons Sugar

DIRECTION:

1. In a bowl, combine eggs and sugar.

2. Whisk until it is well combined.

3. Add milk and whisk well.

4. Pour the milk mixture slowly in a heat-proof container through a tea infuser.  This step is to get rid off the egg membrane.

5. Cover the container with foil tightly.

6. In the instant pot.  Pour in 2 cups of water and place in a low rack.  Carefully put the container on top.

7. Close the venting knob.  Press the "Manual" button once, and then press "Pressure" to adjust the pressure to low.  Press the "-" or "+" button to set the time to 6 minutes.

8. When the cooking process is done, allow the pressure to release naturally until the floating valve goes down.  Remove the container from the instant pot right away.  Serve it immediately.

In Hong Kong, we serve this custard egg both cold or hot.  It depends on the individual's preference.

Thanks for stopping by.  I hope you enjoy this recipe.

Red Bean Sweet Soup with Lotus Seeds and Lily Bulb | 蓮子百合陳皮紅豆沙

Red Bean Sweet Soup with Lotus Seeds and Lily Bulb

蓮子百合陳皮紅豆沙 

INGREDIENTS:

1 cup Red Beans

10 cups Water

15 gram Dried Tangerine Peel

30 gram Dried Lily Bulb

35 gram Dried Lotus Seeds

1 cup Brown Sugar

材料：

1 杯   紅豆

10 杯   水

15 克   陳皮

30 克   乾百合

35 克   乾蓮子 

1 杯   黑糖

DIRECTION:

Easy Glazed Carrot | 蜜甘筍

Ingredients:

2 Carrot, medium size

30 gram Sugar

20 gram Butter

1/3 cup Water (adjust it amount if needed)

1/8 teaspoon Salt

Ground Nutmeg, to taste (you will need only a hint of the flavour and not overpower the flavour of the carrots)

Roasted Almond, roughly chopped (optional)

材料：

2 條   甘筍

30 克   糖

20 克   牛油

1/3 杯   水 (調較合適份量)

1/8 茶匙   鹽

荳蔻   調味 (切忌用太多)

焗杏仁，切碎 (隨意)

DIRECTION:

Roasted Lemon and lavender Chicken Wings | 烤檸檬薰衣草雞翼

Roasted Lemon and lavender Chicken Wings

烤檸檬薰衣草雞翼  

Ingredients:

2 pounds Whole Chicken Wings

1/2 pc Lemon of Juice, freshly squeezed

2 tablespoons Honey

Marinade:

1 tablespoon Dried Lavender

2 tablespoons Dark Soy Sauce

3 tablespoons Shaoxing Wine

To taste Ground Black Pepper

To taste Kosher Salt

材料：

2 磅   雞全翼

1/2 個   檸檬, 榨汁

2 湯匙   蜜糖

醃料：

1 湯匙   乾薰衣草

2 湯匙   老抽

3 湯匙   紹興酒

調味   黑胡椒碎

調味   鹽

DIRECTION:

Blackberry Crumble | 黑草莓奶酥

Blackberry Crumble

黑草莓奶酥  

Ingredients:

1 cup Blackberries, fresh

4 tablespoons Brown Sugar

Topping:

1/3 cup All Purpose Flour

1/3 cup Brown Sugar

20 gram Melted Butter, unsalted

材料：

1 杯   黑草梅

4 湯匙   黑糖

奶酥層：

1/3 杯   麵粉

1/3 杯   黑糖

20 克   溶牛油, 無鹽

DIRECTION:

Honey Garlic Pork Chop | 蜜糖蒜香豬扒

Honey Garlic Ginger Pork Chop

蜜糖蒜香豬扒  

Ingredients:

5 Pork Chops

3 tablespoons Honey

1 head Garlic, minced

1/4 cup Ginger, chopped

1 tablespoon Sugar

2 tablespoons Rice Wine

1.5 tablespoons Dark Soy Sauce

1.5 tablespoons Corn Starch

1/4 teaspoon Salt

材料：

5 塊   豬扒

3 湯匙   蜜糖

1 整棵   蒜頭

1/4 杯   薑粒

1 湯匙   白砂糖

2 湯匙   米酒

1.5 湯匙   老抽

1.5 湯匙   栗粉

1/4 茶匙 鹽

DIRECTION:

Roasted Root Vegetables (Fall recipe)

Ingredients:

2 Yellow Beets

2 Red Beets

1/2 Celery Root

1/2 Rutabaga

1 Onion

3 tablespoons Olive Oil

2 sprigs Fresh Thyme

Black Pepper to taste

Salt to taste

材料：

2 個   紅菜頭

2 個   黃菜頭

1/2 個   蠟蘿蔔 (黃蘿蔔)

1/2 個   芹菜根

1 個   洋蔥

2 束   百里香

3 湯匙   橄欖油

黑胡椒   調味

鹽   調味

DIRECTION:

How to make Ramen Egg | 超易溏心蛋做法

INGREDIENTS:

2 Eggs

Marinade:

2 tablespoons Light Soy Sauce

1/2 teaspoon  Chinese Rice Wine

1/2 teaspoon Sugar

1/3 cup Water

材料：

2 隻   雞蛋

醃料:

2 湯匙   豉油

1/2 茶匙   米酒

1/2 茶匙   糖

1/3 杯   水

DIRECTION:

Crispy Ginger Snaps | 香脆薑餅

Christmas can't be without ginger snaps!  Can you imagine sitting around the table, nibbling on a plate of these gingery cookies with a cup of hot tea.  It is awesome!

You may find the dough is a bit soft after mixing.  Some people prefer refrigerating it for a while until it is firm enough to cut out a perfect shape with a cookie cutter.  If you are like me and prefer the rustic look, you can work on the dough directly.

Crispy Ginger Snaps | 香脆薑餅

INGREDIENTS:

1/2 cup Butter, room temperature

1 cup Brown Sugar

1 Egg, large

1/2 cup Dark Molasses

2 cups All Purpose Flour

1 teaspoon Baking Powder

1.5 tablespoons Ground Ginger (adjust the amount according to your preference)

1/8 teaspoon Nutmeg, freshly ground 

Pinch of Black Pepper, freshly ground

Pinch of Sea Salt

DIRECTION:

1. In a mixing bowl, combine butter and brown sugar.  Whisk it with a folk until it is fluffy and the colour turns pale.

2. Add egg and molasses.  Whisk until it is well incorporated.

3. Add flour, baking powder, nutmeg, ground ginger, black pepper, salt.  Gently mix it together and form it into dough with a hand. 

4. The dough should be very soft at this point.

5. Spoon out a portion of dough and roll it into a ball.  Press it down on a piece of parchment paper into a 1/2 cm piece.  Keep about 1 cm distance between each piece.

6. Decorate the cookies by sprinkling a pinch of sugar on each cookie dough if desire.

7. Bake them in the pre-heat oven at 360 F for 12 minutes.  Allow them to cool on the rack before transferring them into an air-tight container.

If you want the cookies to be firmer and harder, increase the baking time to 15 minutes instead of 12 minutes.  Keep in mind that the cookies will harden a lot more as they cool.

Thanks for stopping by.  I hope you enjoy this recipe.