Chawanmushi (Local Version)

Contributed by: Mildred Ho

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This is a dish that my grandma used to cook for me when I was a child. I think because it was easy to eat since steamed egg is soft and the fishballs were cut into half. It is also a dish with protein; in those days, fishballs probably contained more fishmeat and less flour and flavouring. I guess you can call it a no-frills local version of chawanmushi. I cook this for myself when I feel like having comfort food.

Portion: 2 - 4 pax
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins

Ingredients

• 2 eggs

• Water

• 5 – 6 fishballs

• Fried shallots in oil

• Spring onions


Method

1. Crack the egg into a rice bowl and beat thoroughly.

2. Cut about 5 small raw fishballs into half and place into the egg mixture.

3. Add a dash of soya sauce and pepper to season. Stir the mixture.

4. Add warm water till bowl is near full. Stir slowly to mix.

5. Steam on medium fire for about 10 mins or till cooked.

6. Add fried shallot pieces / spring onion as desired.

7. Add pepper.

8. Serve with rice. Be careful as the eggs can be very hot!


Helpful Tips

You can poke the egg and fishballs with a fork to check if it is cooked.

You can replace fishball with other ingredients as you like.

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