19Nov, 2023
Soft Boiled Eggs 半生熟鸡蛋 – Eat What Tonight

One of the common old school breakfast in Singapore is actually kaya toast and soft boiled eggs which is also one of my favorites-to-go breakfast. And for those who are keen to know how I manage to get to make my soft boiled eggs done each time, it does need some trials and errors nevertheless. After numerous attempts, somehow I’ve manage to come to a conclusion that using fresh eggs (non-chilled), immediate boiling water and an estimate of submerging the eggs in the pot I am using, for an approximate 6 minutes and 30 to 40 seconds yield the best results so far.

Oh ya, and not forgetting egg size should range around 55 grams per egg which will work ideally with this timing. Perhaps I have had this prepared countless times already, so the failure rate seems much lower now. And so every time when I replenish my eggs tray with newly bought eggs, I will make it a point to prepare some soft boiled eggs to go along with toast.

And so I am detailing out the requirements as below, hopefully it does help anyone who are looking to make some decent soft boiled eggs with minimum tools, just like how we see them being made at our local coffee house. This is also called 半生熟鸡蛋 in Mandarin which can also be translated as “half cooked eggs” and we as Asians typically enjoy them with a dollop of dark soya sauce and a pinch of pepper.

11Nov, 2023
Superior Double Boiled Chinese Cabbage Soup

Since Chinese New Year is approaching where everyone is whipping up their best dish, I thought I would share another lunar festive recipe again. The Chinese long cabbage is always in abundance during the lunar festival and most households will commonly stock up this vegetable, usually for soup broth in Pen Cai or just purely for hotpot purposes. And so with a little twist, I used it in a double boiled soup where the soup ingredients are wrapped and cooked within the cabbage itself. Thereafter the leaves of the cabbage are opened up liked a “soup bowl” which make it very presentable and pretty.

The gist of this dish itself is actually the presentation of the cabbage and soup at the end of it. While I had the soup ingredients with some of the common items that we often stocked up in the fridge liked mushrooms, carrots, chicken and meatballs, you are free to replace them with anything of your choice. Usually I preferred to incorporate the water that’s being used to soak mushrooms and scallops into the cooking itself as they are natural seasoning, so be sure to give them a rinse first before soaking them to use.

The “double boiled” in Chinese cooking also meant that the soup is steamed over 2 layers of segregation and in this case, the real soup bowl is one and the “cabbage soup bowl” is another. 2 hours is quite a bare minimum for double boiling over the stove but there are also ready electrical appliances in the market that caters to such usage which probably can shorten the time. Hope this recipe is in time for the CNY menu planning !