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#40, Steamed Egg Custard with Conpoy (瑤柱蒸金銀蛋)

Steamed Egg Custard with Conpoy (瑤柱蒸金銀蛋) We talk about home style cookings in this series. Nothing can be easier and more homey than Steamed Egg Custard. This is a Cantonese dish that virtually known to every family living in Hong Kong and Canton vicinity. Yet you cannot find this dish offered in over 90% of the restaurants. Perhaps steamed eggs are considered "not restaurant worthy" because they are cheap? There are many variations on the filling to put in the steamed egg custard. I chose dried conpoy, dried shrimp, thousand year eggs and salty eggs this time. Some puts in marinated ground pork, or ground beef. I have seen pictures of steamed egg custard with fresh clams (with shells) from Golden Mountain Restaurant in San Francisco. You may put in whatever that fits your taste. Picture of the finished dish: Serving Suggestion: 2 to 3 Preparations: Main ingredients: (From top left, clockwise) 7 regular, large-size chicken eggs, 2 salty duck eggs, 2 to 3 thousand year eggs, 1 handful of dried shrimp (about 3 to 4 tblsp), 5 to 6 dried conpoy, 2 green onions. The best is to soak the dried conpoy overnight. They do require a lengthy soaking time to soften. (Add the soaking liquid to the egg custard, as shown later.) Soak the dried shrimp for only about an hour before cooking. Use a big bowl, first break 7 eggs. Add to the bowl. Break 2 salty duck eggs. Seprate the egg white from egg yolk. Set the salty egg yolks aside. Add the salty egg white onto the bowl. Use an egg beater or a pair of chopsticks to whisk the eggs thoroughly. About 30 seconds. Carefully fold in some water to dilute the beaten eggs. I cannot tell you exactly how much water to use because it depends on the size of the eggs. Generally, use a 10:7 egg-to-water ratio by volume. The more diluted the egg custard is, the longer it takes to steam, and the softer the custard is. But don't make it too diluted where the custard will not solidify. There is a trick I learned from some fellow posters: if you want the egg custard to turn out smooth as silk, don't use tap water. Use boiled water instead because it doesn't contain air bubbles. When you steam egg custard diluted with boiled water, the custard would not form air bubbles inside. Gently mix the beaten eggs with water for about 30 seconds. Use a deep steaming dish. First, hand-tear the soaked dried conpoy into shreds. Spread evenly on the steaming dish. Sprinkle on top with a pinch of salt (suggest: 1/4 tsp or to taste). Gently fold in the egg custard mixture. Cut the 2 salty egg yolks previously set aside into 2 halves (or 4 quarters). Drop into the egg custard mixture. Spread them evenly. Shell the 2 thousand year eggs. Cut eggs into small, irregular wedges. Add the wedged thousand year eggs and soaked dried shrimp (drain the soaking water first) into the egg custard mixture. Try to spread them evenly. Also, trim ends and finely chop the 2 green onions. Cooking Instructions: Place the dish of egg custard mixture in a steamer. Steam for about 25 to 30 minutes. Again: the more diluted the mixture is, the longer it takes to steam. When cooked, sprinkle the finely chopped green onions on top. Drizzle about 2 tsp of sesame oil and 1 to 2 tsp of light soy sauce before serving. This is the picture of the finished dish.

Now that you mentioned it, I noticed the thin shinny layer next to the white meat layer. That is amazing!

Hmmm... the one used to make wonton broth is called "Dai Day Yue" (Big Ground Fish). I don't believe they are the same as dace. Did you have this in Vancouver? Do they (Vancouver) use fresh fried fish too for this dish? According to the menu on the website that I visited, they named the dish "Chinese broccoli with fried dace in black beans" in Chinese. Puzzled...

Is this "Crab Roe Steamed Dumpling" Xiaolongbao or Siu Mai? It looks like XLB. Look at the inch-thick pure fat on the roast pork! Phewww... You ate the whole thing, right?

Is the "fried dace" from canned fried dace?

Colleen: Welcome to eGullet! Did you mean "Rou Sung"? (Rou is Mandarin for "pork") Or, what dialect is "Roh"?

Street food... buying from hawkers... It used to be that these hawkers served food on small dishes and some helpers would wash the dishes with waters in a bucket. And the same bucket of water would be used for washing hundreds of dishes, of course, before changing. Many years ago when styrofoam cups/bowls/boxes first came out, they were like godsends. They were great for both the hawkers (no more dishes to wash) and the patrons (hygiene concerns). Nowadays pretty much styrofoam containers are used exclusively, not only by hawkers but regular restaurant or fast food places for take outs.

nakji: Welcome to eGullet! Boy... my back is soar from bowing to newcomers in the past 2 days! Is Chinese New Year (lunar new year) still called Chinese New Year in Korea? Or it is called Korea New Year? (Or just Lunar New Year)?

Philanthrophobe: Welcome to eGullet! You know... Liang is the same last name as Leung (mine). Liang is Mandarin pronounciation. Leung is Cantonese. I am a bit surprised that it was a Mr. Liang who made Cantonese food, not a Mr. Leung. Can you describe the sauce a little more? I read spicy. But it can be many things. What is the color? Black? Brown? White? Purple? Red? Black - it can be black bean sauce. Brown (common) - it can be bean sauce, or oyster sauce, or hoisin sauce, or just soy sauce. Or a combination of these. White - can be just chicken broth with corn starch. Purple (I put that in just for kicks) - can be shrimp sauce. Red - can be nam yu, (fermented red bean curd). Any of these can be made "spicy" with addition of chili. Did you taste any garlic, ginger, onion, green onion in the dish? Was there any other ingredients such as black mushrooms, water chestnuts, peanuts or other vegetables? Bear in mind also that it could be Mr. Liang's one-of-a-kind creation too.

Thanks for the update, aprilmei. See, I am outdated. That goes to show... even old brand name who stood the test of time still faces the inevitable...

Less-is-More: No, Happy Garden is my least favorite in Sacramento. They are not too bad, but I just don't think much of them. The only reason why I frequent that restaurant is because my parents-in-law would not eat anywhere else. *sigh* I will be happy to share my experience of Chinese food in the Sacramento area. Since it is region specific, I would like to invite you to continue our discussions in the California forum, under this thread that I had already started (I have posted reviews and pictures on some of them): A Cow Town Boy's Big Food Adventure, A Sacramento Chinese food diary It is about my eating experience in various Chinese restaurants in Sacramento and the Bay Area.

In response to a question posted by Less-is-More: IMO: the best Chinese restaurants in Sacramento are within the city proper. Many cluster around Freeport and Fruitridge. Some are along Stockton Blvd between Fruitridge and Florin. My list of favorites (all are Cantonese seafood type of restaurants), not ranked: - New Hong Kong Wok ((916) 454-2828, 5019 Freeport Blvd) (Near Fruitridge) - Yeung City Seafood Restaurant ((916) 736-3131, 4940 Freeport Blvd) (Near Fruitridge) - Jumbo Seafood Restaurant ((916) 391-8221, 5651 Freeport Blvd) (Near Fruitridge) - Leegacy Cafe ((916) 393-8830, 1910 Fruitridge Rd) - New Canton Restaurant ((916) 739-8888, 2523 Broadway) - they serve Dim Sum - Daimo Chinese Restaurant ((916) 369-8915, 9555 Folsom Blvd) Now named "Hoi Cin" - Nathan's Chinese Cuisine ((916) 683-8298, 9105 Bruceville Rd # 2a) - Fortune House Seafood Rstrnt ((916) 443-3128, 1211 Broadway) There are no known authentic Chinese restaurants in Roseville or Auburn to the best of my knowledge.

The Wei Chuan series (I think it is the one on Sichuan style (this one)) has 1/2 page of instructions on how to prepare dried sea cucumber. Here is the brief rewording: - Wash, soak in H2O for one day - Place sea cucumber in new H2O and bring to boil. When H2O cools, change again with new H2O. Bring to boil again. Repeat process 3 times a day for 2 days until SC has softened - Cut open lengthwise, clean out intestines. Cover with H2O and bring to boil. Remove from heat and let it stand for 1 day. I am a bit unsure about this process... As it calls for boiling and changing H2O a total of 7 times over 3 days. It seems a lot of work! How desperate do you want to cook with dry sea cucumber? I have been using frozen ones. To me it is acceptable. I have not dealt with dry ones.

cfusion: Welcome to eGullet to you too! Many new participants. Fabulous! If your last visit to HK was in the 60's, things might have turned over 3 times around already. The business changes in HK are frequent and rapid. Although there are a few brand names that can stand the test of time. I go back every 3 years or so and I found big changes every time. There used to be only one prominent Japanese department store in Hong Kong, and that's Daimaru in Causeway Bay. That might be what you were referring to. It is still around. In the past 10-20 years, many new Japanese department stores have opened branches in Hong Kong. (Sogo for example) The US based Toys R Us opened their branch at the Ocean Terminal, and became the largest toy store in town at the time. Not sure if they are still.

Leeeeeee!!!! That's too much to bear! Too much to bear!! Temptation is too much to bear! I am very happy to you. Nice trip, great food. I won't have the chance to go back until 07 it looks like. Thanks for all your pictures. (Or perhaps I shouldn't... ).

風沙蝦

Less-is-More: Welcome to eGullet to you too! We seem to have many new participants lately. That's wonderful! Asian Food Center is very small with limited selections. Your friend has the name mixed up. The restaurant is called "Happy Garden", which is the one I frequent. Along Stockton Blvd, between Fruitridge and Florin, you can find about half a dozen big Asian grocery stores. My favorite is called "SF Market", at the corner of 65th and Stockton Blvd. It is the most modern and cleanest/tidest you can find. I also go to other smaller ones for better price on certain items. The second favorite is Vihn Phat, and Wing Wa. A&A and Goldstar are okay. And there is Kwan Hing. Between these half a dozen grocery stores, and a few specialized dried seafood/herb stores, you should be able to find >90% of the ingredients to use in Chinese cookings. For some hard-to-get stuff, or for quality dried seafood/herb, I go out to San Francisco China Town once a quarter to 4 months to shop (really... just an excuse to get my fix of some nice dim sum and seafood dinners... )

Ti Kuan Yin (鐵觀音) and Oolong (烏龍) are 2 different types of teas. Ti Kuan Yin, or some calls it "Kung Fu" tea, is typically very strong and bitter. It is kind of like Espresso in the tea world. Drunk in very small tea cups with concentrated dose. Oolong is less as strong. As for the CNY banquet dishes... yeah there has been a lot of discussions last year. I don't want to retype something that's already said before about the symbolic meanings of some dishes for Chinese New Years. Feel free to spin off new questions and I am sure many on this board will respond. (Gastro888... where are you??? Where is the Gai Mo Soo??? )

Is the a blend of Ti Kuan Yin and Oolong?

Soaking and shaking. Then rinse under running water These kinds of vegetables are very common. They can be added as a compliment to a main dish. (e.g Beef Noodle soup)

Excuse me??? Do carp spawn in the midst of winter? How did people get ice 700 years ago?

That's how I understand the dish title too. "Feng-Sha" [Mandarin] or "Foong Xia" [Cantonese] means wind and sand (desert). And the dish (chicken or other meat) should be dry. But I think many restaurants have misused the title. I cited the example of having a "Foong Xia Gai" being boiling oil pour on top of green onions laid on Cantonese Fried Chicken.

I too find the metallic spoons have some funny taste to the tongue. I grew up using porcelain spoons. I go by a very simple rule: When I eat Chinese style (most of the time), I use porcelain spoons. When I eat "Western" style, I use metallic spoons.

I think you meant "Po Lin Temple" in Lantau Island? I had their famous vegetarian lunch at the temple a few years back. I think it's a hype. Or perhaps they didn't serve the best vegetarian dishes unless you buy some premium tickets. My impression of it was only so-so. Perhaps my expectation was too high. I do like visiting the temple every time I went back to Hong Kong. It has gone through many changes over the past 30 some years. Since they had built the giant buddha statue, they drew ever more tourists. It used to be a one day trip to visit Po Lin: Taking a ferry from Central to Mui Wo, then transfer to a small bus to climb up the >1000 ft elevation. After the Chek Lap Kok Airport was completed, you can take the subway to Tung Chung and transfer to a small bus to climb up there. It cuts the travel time significantly. The latest I heard... they are building a cable car to go from Tung Chung up to the temple. It was due to open for operation by Chinese New Year 2006 but I am not sure if there are delays. The cable car would be really convenient. Definitely worths visiting. I think it's okay to taste their vegetarian meal but just don't have high expectation.