Month: June 2014

Chinese Steamed Egg Pudding (Dun Daan 燉蛋)

I begg your pardon, but did you want the “eggs benedictted to sweets” or the “eggs, sugary side up”?…

Eggs, eggs, and more eggs! In my silliness, I accidentally bought a carton of eggs when I already had a practically full one.  What do you do when you have too many eggs AND a perpetual sweet tooth AND a carton of milk that’s about to expire?  Why, you make chinese egg pudding (燉蛋) of course!  It’s pronounced dun daan-“dun” meaning stewed or steamed and “daan” meaning egg.

This is a simple and relatively healthy dessert popular in China.  It’s similar to flan or creme brulee except it’s a lot easier and quicker to make.  It has the consistency of flan but is less dense and even softer.  What’s most interesting about this is the cooking method.  No oven, no problem!  This is cooked by steam!  (I will also later upload a recipe for a steamed cake, maybe in a few weeks.)


1 egg
2 tbsp granulated sugar
1 cup of milk

Prep time: 2 minutes
Cook time: 15 minutes
Equipment: steaming rack, tongs (or something to remove bowl from steaming pot), sieve, foil, pot, 3 bowls, fork

  1. Put the steaming rack into the pot. Pour about 3 cups of water inside and boil.
  2. Microwave milk for 1 minute.  Mix in sugar.
  3. Beat the egg in separate bowl. Add in milk mixture. Mix well.
  4. Pour mix through sieve into another bowl to get the bubbles and foam out.
  5. Cover bowl with foil and steam for 15 minutes.
  6. Remove bowl from pot with tongs. Let it cool down a bit before eating.  Another option is to refrigerate it and eat it cold.

photo 1 (5)

The smooth top and the less gelatinous layers below.

photo 2 (6)

Another picture of what it looks like on the inside.


Osamagato Coffee Drink

Hi there Culinary Faries! Join me in welcoming our first guest post.  Here is a delicious coffee recipe from my friend Osama Ahmed.
As a side note, he also produces music with two of my favorites being his Titanium Dance Remix and DJ OMA in the Mixx.


Coffee is an incredibly sophisticated beverage to be connoisseured, not merely a medication to wake us up in the morning. And sometimes, it can also be a classy dessert as well.

Introducing the Osamagato: the simple dorm room way to make tasty coffee-dessert beverages without having an espresso machine. Yes, real coffee snobs will laugh at me for using instant coffee, but simplicity is of the essence here.

I uncovered this recipe completely by means of trial and experimentation. Moreover, the portion sizes are incredibly variable to suit each of your own tastes.

Ingredients (Makes 3-4 cups)

  1. 3 tablespoons of good tasting instant coffee (I prefer Nescafe Tasters Choice Dark French Roast)
  2. A can of condensed milk
  3. 2 Tablespoons of Nutella
  4. A few tablespoons of water
  5. 2 cups milk
  6. Caramel Sauce for topping
  7. Whipped cream for topping


  1. Place the water – just enough to allow for the coffee and Nutella to dissolve in – in the microwave and bring to a boil
  2. Add the Nutella and the coffee beans to a mug and stir vigorously until everything is dissolved
  3. Add the can of condensed milk to the solution. This forms your concentrate. The concentrate can be stored for a few days in the fridge and can be used to prepare the drink anytime
  4. Take concentrate and make a 1/3 (or higher depending on your taste) dilution with milk. Stir thoroughly
  5. Add ice, top it with whipped cream, and add some caramel sauce to decorate and sprinkle a little crushed coffee beans on top. Serve with a straw.

Japanese Chiffon Cheesecake

We’ve probably all tried the standard New York cheesecake…thick, creamy, cheesy goodness atop a graham cracker crust.  As a fierce competitor to that stands the Japanese cheesecake, a cotton-soft chiffon cake with the slightest hint of lemon mixed into the cream cheese clouds.


I tried out this recipe from here, but changed the cream cheese to 8 oz (whole box) and the sugar to 1/3 cup.  Also changed the directions a bit, putting it inside emptied eggshells and a 13 x 9 pan.  I copied the slightly altered recipe below for your convenience, but the link to the original recipe is provided in the link above.


Prep time: 20 minutes
Bake time: 45 minutes

8 oz cream cheese, room temperature
1/4 cup whole milk
1/3 cup confectioner’s sugar
3 eggs, separated
1/4 cup cornstarch
2 tbsp lemon juice
1/2 tsp cream of tartar
2 1/2 cups boiling water

  1. Preheat oven 350 degrees.
  2. Crack eggs at the top when separating the egg whites and eggs yolks. Save the eggshells
    (I like cracking a smaller hole at the top so that you can simply pour out the egg whites in one bowl and use your fingers to block the egg yolk from slipping out, and then put the egg yolk in a separate bowl.)
  3. Coat baking pan and eggshells with oil.
  4. Beat cream cheese with milk.
  5. Add egg yolks, cornstarch, lemon juice, and half the sugar. Beat until smooth.
  6. Beat egg whites in a separate bowl until foamy. Then gradually add the remaining sugar and cream of tartar and beat for about 4 minutes on high until soft peaks form.
    (When beating the egg white mixture to soft peaks, make sure you use clean and dry attachments. Water and other ingredients added to your mixture may make the peaks unable to form, only making a very foamy mixture. You can check if you’ve reached the “soft peaks” point by first stopping the mixer and scooping some of the mix up. The scooped up mix should stand up like the “peaks” of a mountain, except be “soft” like clouds.)
  7. Fold egg white mixture into the cream cheese mixture.
  8. Pour the mix into the three eggshells, a little less than 2/3 full in each, and the rest into the 13 x 9 pan.
  9. Place the cake pan into a larger roasting pan.  Make little foil stands for the eggs simply by making a ring with aluminum foil and scrunching slightly at the middle. Place into the larger roasting pan as well and the whole roastingn pan in the lower rack of the oven.
  10. Pour enough water into the roasting pan so it is halfway up the side of the cake pan.
  11. Bake for about 45 minutes, until a toothpick inserted in the center comes out cleanly.


Sorry for the break, but I’m finally getting back on my cooking and baking grind.  My simplified take on the Cordon Bleu with chopped French BACON instead of ham
Cordon Bleu is French for “blue ribbon”


Prep time: 20 minutes
Cook time: 25 minutes

4 pieces of chicken breast
150 grams chopped lardon (about 2/3 cup of fatty French bacon)
4 slices of swiss or light cheese
2 tsp white wine

  1. Preheat oven 325 degrees Fahrenheit.
  2. Pan fry lardon, about 4 minutes or until cooked.
  3. Pound or cut chicken breast so it’s about 1 cm thick.
  4. Layer a slice of cheese on the chicken breast and a fourth of the cooked lardon on top of the cheese.  Pour 1/2 tsp of wine over the lardon.
  5. Roll up the chicken breast and secure with many toothpicks poked through it.  (As you can see in the picture, I didn’t put enough toothpicks…the chicken unraveled, and the cheese and lardon were exposed!)
  6. Bake in the oven for about 25 minutes until chicken is golden brown.