I got to say, I am becoming a better cook! Tonight's dinner was curry beef. Although the meat was a bit tough, because it was stew beef, but the sauce was good. Yum yum yum. Look at the picture! The picture itself will make you drool!
For the past month, I've been making 燉蛋 once a week to correct my recipe. This time round, I made sure I always had white milk, unlike last time! After eating this weekly, my skin is getting smoother and smoother! Haha. Here is my version of the famous 燉蛋:
1 egg
1/2 cup of white milk
4 tsp of condensed milk
hot water
1. Fill a big pot or wok with 1"-2" of water. Bring to boil.
2. While the water is being boiled, crack the egg into a bowl and beat it well.
3. Add in white milk and mix well.
4. Add enough hot water to condense milk until it measures 1/4 cup. Add into egg/milk mixture. Mix well.
5. Cover the bowl.
6. Add in a 'holder' into the big pot or wok of hot water. Place the bowl with the egg/milk mixture onto holder.
7. Cover the big pot or wok and heat the egg for 14 minutes on medium heat.
And ta da, my version of the perfect 燉蛋.
