Okra with Mayonnaise and Ebiko

I had this dish at Raman Play last year and was hooked. If you have tried this before, you will know that it's really expensive for just that few pieces.

I tried to replicate it last year without successful and had forgotten about it. Last week, a gardening friend posted a different type of okra (it was short and fat) and I though it will really nice if I can make this dish using this recipe. Yums.

It's an extremely easy recipe. The important thing to take note is not to over cook the okra and not make it slimey. 

I have tried blanching and it doesn't help with the slimey issue. So please don't try blanching.

I used my water oven to steam them on rack so that no water will settle on the base of the okra. If you are using a wok to steam, try placing a rack to lift up the okra.

Ingredients:

• 4 Okra
• 4 tablespoon Japanese Mayonnaise
• 3 tablespoon Ebiko

How to do it:

1. Mix Japanese Maya and Ebiko together and set aside.
2. Clean the okra. Do not cut or slice it.
3. Steam for 4 minutes.
4. Cut of the top and slice okra into 2 length-wise.
5. Spread the mayo mixture on the okra.
6. Use a blow torch to burn the top.
7. Serve immediately.

Note:

• The more cuts you have on the okra, the more slimey it will be. Hence I do not recommend you steam the okra after cutting.
• The timing on steaming the okra depends on how you like the okra to be. 4 mins will still give the okra some crunch to it.
• If you do not have a blow torch, you can use the oven cook the top. However you might want to reduce the steaming time so the okra will not be to soft with double cooking.
• Torching the toppings, gives is a nice smell and the mixture will melt a little and flows down to the okra giving it the seasoning it needs.

Steamed Egg Custard 水蒸蛋

I grew up eating home-cooked food by my mother's friend who would visit us rather often. This is one of the dish that she would prepare, some times with minced pork in it, which I hated. :P I preferred the plain one with nothing in it.

This was the original and the kid's favourite before they were exposed to the Japanese Chawamushi, which the main difference is having Dashi in it.

I made this often at home as the kids doesn't have a chance to eat it elsewhere unless they eat from the "Mixed-Veg" Stall. I always tell them, when I'm their age, this was what I had; minus all the toppings. :P

Ingredients:

• 2 eggs
• a pinch of salt to taste
• 1/2 teaspoon Light Soy Sauce
• 160ml water or Chicken Stock
• 3 tablespoon Chicken stock, divided into 2 portion
• 3 pieces Imitation Snow Crab Leg, tore into pieces and divided into 2 portion
• 2-3 tsp Ebiko, divided into 2 portion

How to do it:

1. Beat egg lightly in a bowl.
2. Add water or chicken stock and salt. Mix well.
3. Sieve the egg mixture if you want a smoother result.
4. Pour into 2 bowls or cups.
5. Cover the bowls or cups with cling wrap or aluminum foil.
6. Heat a pot of water for steaming
7. When the water is boiling, put in the bowls or cups of egg mixture.  
8. Steam on high heat for 7 minutes.
9. Remove and place imitation snow crab leg on the the egg custard.
10. Add in additional 1 1/2 chicken stock over the snow crab leg.
11. Return to steam at a lower heat for a further 1 minute or till egg custard is completely set.
12. Remove and top with Ebiko.
13. Serve immediately.

Note:

• To make Chawamushi, replace chicken stock with Dashi Stock and 2 teaspoon Mirin.
• You can use other ingredients as the toppings too.
• When steaming the egg, the bowls or cups should not be touching the water. You want to steam it not boil it.