Tom Yam & Chawanmushi (Japanese Egg Custard)

My confession, I use short cut in my cooking especially when I need it ASAP like yesterday. For a modern working mummy with kid, ready made sauces is always handy e.g. you need to ready the dinner in 30 mins. With these 'tools', I mean the ready made sauces, you can do it. To me, it is just another version of Asia comfort food. There is nothing wrong to cook like Nigella Lawson.

Choose your favorite brand - Tom Yam Sauces.
Tom Yam is my favorite Thai cuisine.

Just prepare some fresh big prawn + squid & tomato. Cook according to the instruction. That's it.
To make it more presentable especially if you have guests. Add in some vegetable like tomato, big red chili & peppermint for decoration. You can add some lime juices for more sourish tom yam. Tom Yam is good when serve with fragrant jasmine rice.

My kid always like the surprise on the dining table. She enjoyed everything, but still need more training to take spicier food.

The below is an authentic recipes for Japanese Egg Custard:
85g chicken breast (no skin)
4 big prawn (peeled, deveined)
4 button mushrooms

Stock:
450ml dashi (see recipes in Japanese style soup -Dashi soup)
0.5tsp salt
1tbsp mirin
1tbsp shoyu
3 eggs beaten

Mix the stock ingredients together, let the stocks settle down a little. The mixture shouldn't has any bubble or foam so that the egg custard is smooth.

Divide the prawn, chicken, mushrooms or even crab sticks into 4 bowls. Pour in the custard mixture & steam for low heat for 25 min. Cover the bowls with foil while steaming.



It is best serve hot.