Steamed eggs with dried shrimp and vermicelli from China - The Cookbook (page 534) by Kei Lum Chan and Diora Fong Chan

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Notes about this recipe

  • chawkins on March 09, 2022

    True comfort food. My mom used to make this a lot, hadn’t have it for probably over thirty years. Not an easy dish to make because the cellophane noodles absorb a lot of liquid, my mom usually put in a lot of noodle and not enough liquid, so the eggs puckered up a bit. This version, however, had too much liquid and not enough noodle. I drained the excess liquid from the leftovers and reheated in the microwave, the resulting texture was better than when the previous day, the custard remained very silky.

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