I got this recipe from one of my favourite cooking sites.. noobcook.com!
- 8 dried Chinese mushrooms
- 4 eggs
- 1 tbsp cooking oil
- 500 grams pork belly
- 1.5 tbsp dark soy sauce
- 800 ml water add water (a little at a time) whenever the stew is drying out
- spring onions or coriander garnishing
- 1-2 piece of fried beancurd (tau kwa/豆干) quartered
(A) Aromatics and Seasonings
- 1.5 tbsp dark soy sauce
- 1 cinnamon stick (桂皮)
- 1 star anise (八角)
- 4 cloves (丁香)
- 1/2 tsp Chinese 5-spice powder (五香粉)
- 1.5 bulbs garlic separated into individual cloves (no need to peel)
- 1 tsp rock sugar optional; omit if you don’t like the stew sweet
- dashes of white pepper powder to taste
- Prep mushrooms. Soak dry mushrooms in small bowl of hot water until puffy, then drain water. Squeeze out the water from mushrooms and trim away stems. Set aside the mushroom caps.
- Prepare 80% cooked hard boiled eggs. To do that, place eggs in saucepan of cold water (enough water to cover eggs one layer). Bring to a boil for about 2 minutes, turn off the stove and cover with lid for about 7 minutes (for 100% hard boiled eggs, it’s about 10 minutes). Rinse the eggs with cold water until eggs are cooled. Peel when cool enough to handle. Set aside.
- Brown the meat. Heat oil in casserole (wok, claypot or deep pot). Brown pork belly on both sides on medium heat. Add 1.5 tbsp dark soy sauce on both sides of browned pork belly.
- Make the stew. In a large stew pot, add water, aromatics (A) and mushrooms. Bring to a boil, then lower heat to a simmer (with lid partially closed) for about an hour, or until the meat is tender.
- Add protein and serve. During the last 10 minutes of simmering, add eggs and tau kwa. To serve, slice pork belly to smaller, bite-sized pieces. Serve with rice or steamed buns. Garnish with spring onions or coriander.
Some personal notes:
- I used lean pork as well.
- I used more rock sugar as it was hard to break and also I prefer a sweeter braised taste anyway.
- I used the water from soaking the mushrooms instead of just plain water.
I learnt to cook this dish just by looking up a bunch of recipes and modifying it on my own. Here goes!
1 tsp salt
2 tbsp sugar
1 tsp cornstarch mixed with water
1. Break eggs and mix them in a bowl. Tomatoes should be cut into wedges.
2. Heat up a pan with some oil and pour in the egg. Break up the eggs and cook as if you’re cooking scrambled eggs. Remove eggs from heat once it is just cooked.
3. Next, using the same pan heat up some oil and stir in the tomatoes. Put in the salt and sugar, cover and let tomatoes simmer for around 2 minutes on medium heat. You can add in some ketchup too. Add in the cornstarch slurry to thicken the sauce.
4. Add in the eggs and stir it in well. Once the eggs are broken up and mixed in properly, plate and serve.
Post by Woman’s Own.
I found this recipe on Facebook. Gonna try it out soon!
Update: I fell in love with this recipe and have been using it every time I want to cook carbonara. So I decided to screenshot and put the ingredient list on here (have had to watch the video many times because I couldn’t remember) for reference.
I can’t believe I’ve never posted about tea leaf egg recipes before. I’ve tried following recipes before, I’ve tried using my own gut instincts before. Here are some of the recipes that I have followed. My own modified version is below.
When I make this, I try to make enough gravy/sauce/whatchuwanna call it to be able to flavor around 10 eggs at a time in a medium sized pot. I don’t exactly measure out everything that I use, so I’ll update this recipe as and when I get some concrete measurements. Right now, this is the first draft, and its just what I dump into the pot when making this.
- Star anise
- cinnamon sticks
- five spice powder
- brown sugar
- any good quality black tea leaves you can find
- Dang Gui
- light soy sauce
- dark soy sauce
- Put all the ingredients except the light and dark soy sauce into a pot and combine with water. Let the ingredients boil.
- While waiting for the sauce to boil, boil your eggs to make hard-boiled eggs. Using a spoon, lightly tap the hard-boiled eggs.
- Once the ingredients start to boil, add in the light and dark soy sauce to suit your own taste. You might also want to add in more sugar. Add in hard-boiled eggs while sauce is still piping hot, but turn down the heat so that it is now lightly simmering instead of boiling.
- Steep eggs in the sauce overnight. You can keep the sauce and keep replenishing the eggs too. I think its good for a week. Enjoy!
A simple recipe that I’ve had for quite awhile and tried out once. Turned out pretty good. Loved it actually. =)
Simple ingredients, simple cooking.
- Chicken stock
- 1 tomato
- 1 tofu
- 小白菜 Bak Choy
- sprinkling of salt
- 1 egg
- In 1/2 a pot of simmering chicken stock, put in tomato and tofu, let it sit for awhile. Allow soup to boil.
- Place bak choy into soup. Add sprinkle of salt.
- Beat up egg and drizzle into soup in a figure 8 pattern. Stir well and serve.
I have an obsession with eggs. Its been this way for a long time. I look for egg recipes to make desserts, breakfast, and to fit into every meal. I’m egg crazy. haha. Anyway, here is another interesting video that I’ve found on making poached eggs. I have yet to find the courage to brave the messiness of making poached eggs for breakfast yet, maybe when I’ve formally shifted into my own place. Till then, enjoy!