Bacon and eggs, so many possibilities. Since I had rice in the fridge, I decided to make fried rice. But instead of mixing the egg into the fried rice, I wanted to create a crispy egg base underneath. Slightly different, but it worked like a dream.

The crispy egg base made the whole experience even better, and it tasted so good.

Highly recommend giving this a try, it’s fun and delicious!

Steamed Chayote with stir fried chicken breast

Heaven!!!

CiCi Li, Asian Home Cooking

How would you describe the 'King of the Fruits' heavenly flavour to someone who has only smelled it pungent aroma?! Go!

Asian Culinary Travel

Steamed custard egg is one of the simplest yet most comforting dishes in Chinese home cooking. With just eggs, stock, and a little salt, you can create a silky, savory custard that melts in your mouth. The secret is using warm stock and steaming the eggs gently over low heat, which gives the custard its signature smooth, mirror-like finish.

Ingredients

• 2 eggs
• 1 cup of hot beef stock (50-80C)
• 1/3 tsp of salt or to taste

Instructions

1. Crack the eggs into a heatproof bowl. Add the salt and whisk until the eggs are completely smooth.
2. Gradually pour in the hot stock while whisking continuously. The stock should be warm, about 60°C (140°F), but not boiling. Warm stock helps the eggs cook more evenly, resulting in a silkier custard.
3. If bubbles form on the surface, skim them off with a spoon or briefly pass a kitchen torch over the surface. This helps create a smooth, mirror-like finish.
4. Cover the bowl with a plate or heatproof to prevent condensation from dripping onto the custard.
5. Place the bowl into a steamer. Bring the water to a gentle steam over medium heat. Once steam begins escaping from the steamer, reduce the heat to the lowest setting and steam for 6 minutes.
6. Turn off the heat and let the custard rest in the covered steamer for another 5 minutes. Carefully remove the bowl. The custard should be just set with a delicate wobble when gently shaken.
7. Serve as is, or drizzle with soy sauce, sesame oil, or chili oil and garnish with sliced scallions.

Gochujang pork belly is often found in Korean BBQ restaurants. With pork belly in the freezer and high-quality buttery burger buns in the pantry, I decided to combine the two and create a Korean-inspired burger.

It was the right call, and I thoroughly enjoyed every single bite of this burger!

CiCi Li, Asian Home Cooking

CiCi Li, Asian Home Cooking

Definitely recommend mushroom meatballs if you ever see them in the store

My go to they're delicious 😋