Here’s a recipe from my mother for a simple Cantonese dish that transports me right back to my childhood. It was one of three or four dishes served at dinner, along with steamed white rice. She makes different versions of it, sometimes using dried scallops, sometimes dried shrimp, but whatever ingredients she uses, the basic steamed egg is the same – light, healthy and above all, delicious!
How To Make Chinese Steamed Egg (Recipe) – by Pang Wu Yui Yi
April 6, 2008 by Helen Yuet Ling Pang
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