Monday, February 2, 2009

Chinese-style Crab Soy Milk Chawanmushi

It's another whimsical dish I quickly fixed on Sunday evening. I had the leftover of lump crab meat, very flavorful pork stock from cooking the pork butt the night before, as well as the straight soy milk (the un-flavored pure kind), so I came up with this recipe. This Chawanmushi is a slightly runny kind (which I like), but if you prefer the custard to be harder, you can use less liquid. Also, i don't add any salt in the egg mixture, as the salt could separate the soy milk during cooking. Instead, the sauce is served with the finished Chawanmushi.

1/4C crab meat
200 ml pork stock (or any kind of your choice)
200 ml soy milk
2 large eggs

1/2Tbsp soy sauce
1/2Tbsp oyster sauce

Beat the eggs in a medium-size bowl until smooth. Add the stock and soy milk and whisk together.

Divide the egg mixture into two serving bowls. Top each serving bowl with the crab meat.

Put the bowls into a steamer and steam at medium-low heat for 15 minutes or until the custard is set.

Meanwhile, blend the soy sauce and oyster sauce and set aside.

Serve chawanmushi with the sauce.