Steamed Egg (Telur Kukus)

In 1998, I was retrenched from  an Architect Firm in JB where I served 2 wonderful years under the ever-cool Irish Lady, Elizabeth Sarah McIlhagger.  Yes, it was a major economic downturn here in Malaysia then, where  Building and Construction Businesses were the most affected ones.  

Taking a huge leap of faith, I made my way up to KL.  There, I stayed with a Chinese family before I joined Maxis as a Call Center Consultant.  I can’t really describe the family type as the father is of  Middle Eastern muslim descendant, the mother is of a Chinese-Baba-Nyonya line who has not converted.  They have three children which is NorIman @ Villeo Soon Yat Sun, Sophia Soon Jade Li and Marina Soon Jade Kim.  So you see, they have sort of Malay/Muslim name at the front and Chinese name at the back.  Interesting family right?  Their mother, Auntie Vie (Vivian) is one of the best cooks I’ve ever known!  She turns everything into wonder (only that everything is vegetarian and she doesn’t eat meat or fish.  Only eggs).  

I learned a few wonderful Chinese dishes taught by her in which I later substituted the artificial meat or fish made by soy bean with the actual meat.  At times I missed her cooking but its disheartening that we haven’t had the chance to visit each other often nowadays.  Anyway, to honor those memories that I had with the family, I’d like to share this simple Steam Egg recipe with my blog readers.  

It is easy and cheap and fast.  Let’s indulge!

Ingredients:

2  eggs
Warm water – double the amount of the eggs
1 tsp chicken stock
A pinch of salt
A pinch of sugar
1 tsp sesame oil
Some spring onions and red chilli for garnishing

Method:
Lightly beat the egg
In a separate bowl, mix the lukewarm water, chicken stock, salt and sugar and stir until all is mixed
Slowly pour into the beaten egg
Add in the sesame oil and mix again
Bring a water in a steamer or pan into boil
Steam the steaming bowl in the steamer for about 1 minutes
Sieve the mixture into the steaming bowl
Steam the egg for three minutes and then turn off the heat
Let the egg in the steamer for another 15 minutes (don’t open the lid)
After 15 minutes, open the lid and garnish with spring onion and red chilli

**Ready to eat!**