I’m really wondering if my life will get any less busy.  My day job plus my part-time school are killing me.  Plus I’m trying hard to squeeze in an hour per day to do p90x so that I can look excellent in 90 days, and not a little fatty. LOL. But time is my enemy.  I couldn’t find time to do anything.   A few weeks ago, someone introduced me to a super lazy dish which was steamed tofu and fish floss on it.  I was like “wow, who would think of a lazy dish like this?”  But now I definitely need some lazy dish like this.  I was pretty much having 5 or 6 hours back to back meetings these days.  I got a pack of tofu and fish floss at home.  So I was willing to give it a try. I modify the dish even more to suit my laziness.  Instead of steaming the tofu, I just microwave it.  Tofu is already cooked and they are edible out of the package.  So what’s the point of steaming it if I just want to heat it up?  That was the super lazy Fatty speaking. LOL.  So, I heated it up in a microwave for a minute.  Discard any water.  Then I added a few tablespoons of fish floss on top.  It was surprisingly refreshing.  I loved it.  Plus it is healthy, no oil, no toxin.  I ate that as a side dish with a bowl of rice.  Fish floss is one of those funky things.  It is dried and is already cooked.  It has a fish taste but not the fish texture.  I’ve seen mom made that from scratch when I was kid.  She used the leftover fish filet, and stir fried it in a wok while smashing it until it got really dried and turned flaky.  I would not know how to repeat what she did.  I usually put fish floss on a bowl of rice and it would be yummy.  I tried putting fish floss on a piece of bread and make it like a sandwich. It was yummy too.  It was funky but it was definitely cool stuff.  I usually keep a can of fish floss in my pantry just in case I have 0 time to cook, which happened quite often to me these days.

Fish Floss. Very flaky. This one has some seaweed in it.
A pack of tofu. Use soft or medium firmness
Tofu with Fish Floss. Healthy, lazy, funky!

Ingredients (Serves 2 as side dish):

  • Tofu, 1 pack (soft or medium firmness)
  • Fish floss – about 5 or 6 Tbsp (or you can add more)


  1. Cut tofu into thick slices, like 1.5 inches or so.  Lay it flat on a plate.
  2. You can steam the tofu or microwave it for a minute like I did if you are lazy.  Or you can have it cold too. It’s up to you.  Discard any water.
  3. Use a paper towel to pat dry the surface of the tofu.
  4. Add the fish floss on top.

My god, what a week!  I’m glad it was over.  I was working like non-stop to meet my deadline. It was stressful.  But I still pushed myself an hour to exercise, and watched out for what I ate and the portion that I ate. I lost 3 pounds this month. I am happy.  Even though it wasn’t like a big loss in pounds, but I notice my tummy is getting smaller.  The best of all, my clothes are not as tight!! 😀  I’ve been making a lot of Chicken and Broccoli and Shrimp and Asparagus. These two became my major healthy dishes.  Both are super easy to make.  I served them with brown rice.  Half an hour was all I need to make the dinner from scratch. I can’t complain.  The only part that I cheated was using read-made rice that can be prepared in the microwave for a few minutes. Hahaha..  But I think even if I made the rice in a rice cooker, it would just add 5 minutes to rinse the rice, it shouldn’t be a big deal.  I got all my ingredients for the dish from Trader Joe’s.  I got a bag of frozen jumbo shrimp that was peeled and cleaned, a bag of mushrooms that was sliced, and some asparagus.  Now you know why this dish is so easy. There isn’t much preparation needed. Just stir fry everything and add a sauce, that’s pretty much it.

All ingredients: Shrimp, asparagus, mushrooms
All ingredients: Shrimp, asparagus, mushrooms
Cook shrimp first with garlic
Add mushrom and asparagus
Add sauce, then add shrimp back to the pan
Stir fried Shrimp and Asparagus, yum!

Ingredients (Serves 2):

  • Big shrimp, 1 pound (if you get the peeled and cleaned ones, that would save you more time)
  • Mushrooms, 1 package (I got a pack that was already pre-sliced)
  • Asparagus, a big bunch
  • Garlic, 1 or 2 cloves
  • Chinese cooking wine, 1 Tbsp
  • Fish sauce, 1 tsp
  • Oyster sauce, 1 tsp
  • White pepper, a dash
  • Corn starch, 1.5 Tbsp
  • Water, 5 Tbsp


  1. Peel and clean shrimp.  Pat dry with a paper towel. Put it in a bowl.  Add a teaspoon of cornstarch and a dash of white pepper to the shrimp.  Mix it well. Put it aside.
  2. Slice mushrooms. Put it aside.
  3. Rinse asparagus. You may want to get rid of the rough part.  Just gently hold the asparagus towards the bottom end, then break it. Wherever it breaks, the bottom part is the tough part that is not so edible, discard that.  Cut asparagus into halves (about 3 or 4 inches long).  Put it aside.
  4. Finely chop 1 or 2 cloves of garlic. Put it aside.
  5. Prepare for the sauce: add Chinese cooking wine, fish sauce, oyster sauce, 1 Tbsp of cornstarch, 5 Tbsp of water in a bowl. Mix it well, put it aside.
  6. Use a big frying pan. Spray non-stick cooking oil.  Use high heat. Add garlic and shrimp to the pan.  Lay the shrimp flat in one layer.  Let it cook for a minute or so.  Flip it over to the over side, it cook for 1 to 2 minutes.  Remove the shrimp from pan.  Note you don’t need to fully cook the shrimp because we will add it back to the pan later.  So don’t worry about it.
  7. Add mushrooms and asparagus to the pan.  Note you don’t need to clean the pan after cooking the shrimp, that’s the beauty of it.  Stir fry the asparagus and mushroom for 2 to 3 minutes or until it get softens.
  8. Add sauce to the pan.  Mix it well with the mushroom and asparagus.  Cook it for a minute or so.  Add shrimp to the pan.  Mix everything well. Cook it for another minute or until the sauce thickens.  Taste it. Add a dash of salt if needed.  Add a little bit of water if the sauce gets too thick. Adjust according.  Serve hot.

I have been liking the new McDonald’s banana and strawberry smoothie.  It was yummy but I don’t know how much sugar it has.  A customer was asking a staff at McDonald if they put any sugar in it.  The staff said no.  But you can’t really trust them.  Starbucks also have banana and strawberry smoothie.  I haven’t tried theirs but I did look at the ingredients.  They were basically banana and strawberries plus some protein powder.  Of course, they charge you a lot for that.  I thought I could try that at home.  It should be a no brainer, right?  I put a very ripe banana, 5 or 6 strawberries, fat free milk all in a blender.  Touch the button for a few seconds.  Da da… a wonderful shake was done.  It filled me up for like 3 hours or so.  Not bad especially when this shake can be made in 5 minutes. It was great as a quick snack on a busy day.  I made this shake a few times now as a lunch substitute when I was super busy.  I added some protein powder in it, and it would fill me up longer for 4 hours or so.  For a busy day, I would have the shake as a light lunch around 12:30pm or 1pm, and make an early dinner around 5:30pm or 6pm, regular food of course. 

Ingredients (serve 1):

  • Banana, 1
  • Strawberries, 5 or 6
  • Milk, 1 cup (I used fat free, you can use skimmed 1% or 2% if you prefer)
  • Ice cubes, 4
  • Whey protein powder, 1 scoop (Optional if you are making it as a meal substitute.  You can get protein powder from any nutrient supplement stores. Each bottle of protein powder comes along with a scoop)


One banana and a few strawberries
Add banana, strawberries, milk + protein powder. Blend everything.
Banana and Strawberry Smoothie. super yummy!


  1. Use a big blender.  Peel and break banana into 3 or 4 pieces, and put them in the blender.
  2. Rinse the strawberries, and cut each in halves.  Add them to the blender.
  3. Add milk, protein powder and ice cubes all in the blender.
  4. Use the “ice crush” setting, and blend the whole thing for half a minute or so.  That’s it.  Serve cold.  Enjoy.

Chinese Chicken and Broccoli is probably the most common Chinese dish in US.  To anyone who doesn’t know much about Chinese food, he/she would probably end up ordering something like Chicken with Broccoli just to be on the safe side.  You can’t go wrong with that.  Some of my coworkers are like that. They don’t have much gut to try new dishes.  If you substitute chicken with beef, ie, Beef with Broccoli, that is truly a classic Cantonese dish.  But since I’m on a diet, I am eating more chicken instead.  I used chicken breast meat which made the dish super lean.  It turned out very yummy.  I served it with brown rice.  I liked it.  I don’t mind having this as my diet food.

Season chicken for 5-10 mins
Optional: Blanch broccoli first
Stir fry the chicken
Add broccoli, then sauce
Chicken with Broccoli, yummy and healthy!

Ingredients (Serves two):

  • Boneless chicken meat, 1. 5 pounds
  • Broccoli, 2 big crowns
  • Garlic, 2 cloves
  • Garlic powder, a dash
  • Soy sauce, 1 Tbsp
  • Chicken powder, 1 tsp
  • Chinese cooking wine, 2 Tbsp
  • Oyster sauce, 1 Tbsp
  • Cornstarch, 2 tsp
  • Water, 5 Tbsp
  • Sugar, 1 tsp


  1. Clean and cut Broccoli into small florets.  Put it aside.
  2. Finely chop garlic. Put it aside.
  3. Cut boneless chicken into slices.  Put chicken in a mixing bowl.  Add chicken powder, soy sauce, Chinese cooking wine, 1 tsp of cornstarch and a dash of garlic powder.  Mix it well. Put it aside and let it season for 5 to 10 minutes.
  4. Prepare the sauce: Add 1 tsp of cornstarch, 1 Tbsp of cooking wine, sugar, oyster sauce and water.  Mix it well.  Put it aside.
  5. Optional step:  Blanch the broccoli.  I don’t like really under cooked or hard broccoli.  You can skip this step if you don’t mind.  Put broccoli into a pot.  Add about two cups of water to the pot.  Bring it to a boil.  Let it cook for a minute. Turn off the heat.  Discard the water.  Put broccoli aside.
  6. Use a large frying pan.  Spray non-stick cooking oil onto the pan.  Use high heat.  Add garlic to the pan.  Add chicken.  Keep stirring while it cooks.  Cook it for 2 or 3 minutes or so or until it is fully cooked.
  7. Add broccoli to the pot.  Stir it well with the chicken.  Add  the sauce.  Mix it well until the sauce thickens.  Serve hot.

I probably should eat more tofu. It is packed with tons of protein.  Even though the taste is very bland, there is something wonderful about it that I love.  I used to have a lot of tofu dishes growing up.  One of the tofu dishes that I love is stuffed tofu.  Whenever I came across a street vendor that sold deep fried food, I would order a couple of the deep fried stuffed tofu.  It was crispy outside and soft and moist inside.  It was steaming hot and I almost burn my tongue every time eating that.  I could also find the same dish from dim sum restaurants.  The pan fried it instead.  Now that I’m on diet, I made the healthy steamed version instead.  Actually the tofu was usually stuffed with ground fish meat.  But I couldn’t find any ready made ground fish meat in regular American grocery stores.  And I wasn’t sure I wanted to try grounding it myself.  So, I decided to use shrimp instead.  I don’t have a food processor.  I was just chopping the shrimp into smaller pieces and then chop a lot more times to make it into a paste.  I remember seeing mom did that when I was kid. I know that is do-able.  I added some chopped onion with the ground shrimp meat.  It turned out very delicious.  I was proud of myself.  It’s an easy dish to make. I was happy that I’m eating healthier.

Mix chopped onion, ground shrimp and seasoning in a bowl
Cut tofu into thick slices
Spread shrimp mixture over tofu
Put the tofu into the steamer
Steamed Stuffed Tofu
Steamed Stuffed Tofu

Ingredients (Serves 2):

  • Tofu, 1 pack
  • Shrimp, ½ pound (You don’t need large shrimp, just get some smaller ones cos it is going to be ground anyway)
  • Onion, finely chopped, about 3 tablespoon
  • White pepper, a dash
  • Chicken powder, ¼ tsp
  • Salt, a dash
  • Soy sauce, 1 tsp
  • Sugar, ¼ tsp
  • Sesame oil, a few drops
  • Chopped scallion, 1 stalk (optional for garnish)


  1. Finely chopped onion.  Put it in a large mixing bowl.
  2. Shelled and cleaned shrimp.  If you have a food processor, blend the shrimp into a paste.  Or you can just cut the shrimp into small pieces first, then keep chopping it until it turned into a paste.  It doesn’t take long, a few minutes will do.  Add shrimp to the mixing bowl.
  3. Add a dash of salt, white pepper and chicken powder into the mixing bowl.  Mix the shrimp, onion and everything together.  Put it aside.
  4. Prepare the steamer.  Put enough water in the steamer.
  5. While waiting for the steamer to get ready, cut tofu into thick slices about 1 inch thick.  Lay it flat on a plate that will fit into a steamer.  Or you can put it two pieces of aluminum foil like I did.
  6. Spread the shrimp mixture onto the tofu to make a thin layer.
  7. What the water boils, put the stuffed tofu into the steamer.  Steam with the lid on for about 8 mins.
  8. In a small bowl, mix the sauce: add soy sauce, sugar and a few drops of sesame oil.
  9. When the stuffed tofu is done, discard excess water from the dish.  Then drizzle the sauce over it.  Add a few diced scallion for garnish if desired.  Serve hot.

I’m guilty of eating bad this week.  I was totally buried on my day job, and had 0 time to cook.  I ate all sorts of junk like pizza, and take out.  I had pork fried rice the other night from a take out place. It was greasy and had no taste, pretty gross.  I finally get sometime to cook tonight after golf.  I made a simple Shrimp Fried Rice.  I used brown rice instead of white rice.  I sprayed a little bit of oil when I fried it.  I used soy beans instead of peas.  I never like peas, I don’t know why.  Soy beans gave extra fiber and protein to the dish.  It was a quick fix meal ready in 20 minutes.  And it was yummy and healthy.  I need a lot of catch up this week since I ate bad last week.

Add carrot, onion, soy beans first
Add shrimp
Add rice
Add an egg in the middle, fold the rice in. Mix it well
Add an egg in the middle, fold the rice in. Mix it well
Easy shrimp fried rice

Ingredients (serves 1 hungry portion or 2 side dishes portions)

  • Cooked brown rice, 2 cups
  • Uncooked shrimp, ½ pound, peeled
  • Carrots, 1
  • Onion, 1 small, chopped
  • Soy bean, 1/2 to 1 cup (I used 1 cup)
  • Egg, 1
  • Scallion, 2 stalk
  • Garlic, 1 clove
  • Chinese cooking wine, 1 Tbsp
  • Oyster sauce, 1 Tbsp
  • White pepper, a dash


  1. Preheat leftover cooked brown rice in the microwave oven for a minute or until it is warm enough.  Put it aside
  2. Chop scallion into dices.  Put it aside.
  3. Cut carrots into cubes.  Put it aside.
  4. Cut onion into dices.   Put it aside.
  5. Finely chop garlic.  Put it aside.
  6. In a large non stick frying pan, spray a little bit of cooking oil to cover the pan.  Use high heat.  Add garlic, onion, carrots and frozen soy beans to the pot.  Stir fry for 2 minutes.  Add Chinese cooking wine.  Let it cook for another minute.
  7. Add shrimp to the pot. Stir well. Let it cook for couple of minutes until it is cooked.
  8. Add rice.  Mix it well with all the ingredients.
  9. Add an egg in the middle.  Fold the rice from the side into the egg.  Mix it well eventually.  Let it cooked for a minute.
  10. Add oyster sauce and a dash of white pepper, mix it well.  Taste it. Add a dash of salt if needed.  Turn off the heat.  Add chopped scallion.  Mix it well.  Serve hot.

It has been a busy week.  I managed to finish an exam, some school projects, and my day job.  Sometimes, I felt like I really didn’t even have time for lunch.  But as a fatty, I can’t skip lunch.  I need food.  LOL.  Going to the cafeteria would waste me 10 minutes going back and forth, and I may end up with burgers or fries which is not something I would like to have now since I’m trying to eat healthier.  I used to pack leftover for lunch if I was really busy and eat it at my desk. But I do have concerns because I don’t want my office to smell like food.  I like to keep the work environment neutral in smell.  So I started to make tuna fish sandwich instead.  I learned a trick from my friend for making tuna fish sandwich.  To prevent it from getting soggy, I toasted the bread lightly. This made the bread less absorbent.  I also learned to add some celery and onion with the tuna.  I used the 15-grain bread that gave some extra fiber to my meal.  I used light mayonnaise. It was yummy.  It was almost as good as Oliver’s super sandwich. LOL. Their tuna sandwich was so good.  It was soooooo thick stuffed with tons of tuna.  Mm… I missed that. I wish they have a store nearby.

Cut celery and onion
Cut celery and onion
Add tuna
Add tuna
Toast and let bread to cool down
Toast and let bread to cool down
Spread tuna mixture on the bread
Spread tuna mixture on the bread
Home made tuna fish sandwich
Home made tuna fish sandwich


  • Bread, two pieces (whole wheat, or multi-grain would be healthier)
  • Light mayonnaise, 1.5 Tbsp
  • Canned tuna fish, 1 can (I used the solid tuna fish in water. I recommend that)
  • Celery, 1 stalk
  • Onion, chopped, about 1-2 Tbsp
  • Pepper, a dash


  1. Set the toaster to the lightest setting.  Lightly toast the bread.  Set it aside to let it cool down.
  2. Cut celery into dices.  Put it in a bowl.
  3. Finely chopped onion.  Add this to the celery.
  4. Open a can of tuna.  Use the lid of the can to press down the tuna and squeeze out the water from the can.  The more water you get rid of, the better the sandwich would be because a soggy fish sandwich would be yucky.  Or you can use a colander to get rid of the water or whatever works for you.
  5. Add the tuna to the bowl.
  6. Add a dash of pepper and 1 tablespoon of mayonnaise first to see if there is enough sauce to mix everything.  If you need more sauce, add the rest of ½ tablespoon.  Don’t add too much sauce because it will make the sandwich soggy, and it adds more calories. LOL.
  7. Mix all the ingredients well.
  8. Make sure the bread cools down before you add the tuna on it.
  9. Now you can wrap it up on a piece of aluminum foil or sandwich bag. And it is ready to go.

What a week! Busy, busy.  People were sending me email late at night and telling me that this and that was urgent.  I am also struggling with finishing the school assignment.  It was really crazy.  I got about 35 minutes for lunch today.  I usually would make ramen noodles when I was in a rush.  Today I made Pan Fried Tofu with some veggie instead.  I was trying cut back on the starch.  Tofu with veggie is probably the most simple and bland food ever.  Tofu itself doesn’t have much taste.  But a bland dish like this is good for complementing a meat or a spicy dish.  I am eating this to be healthier and cut down the amount of meat and starch.  Ya, I’m trying to lose weight.  Since the dish is so simple, and the ingredients are pretty cheap, I don’t usually order it at a restaurant because I would feel that I got ripped off or something.  LOL.  But one time I did order this dish when I had dinner with my vegetarian friend.  I ordered some meat dishes for myself and couple veggie dishes for her.  I forgot the exact name of the dish on the menu.  It could be just called something like Steamed Tofu and Chinese Vegetable.  When the dish came, it had a few pieces of tofu, and couple of veggie, and some soy sauce poured over the dish.  That was it.  And they charged like $15 for a simple, inexpensive dish like this just because we ate at a fancy Chinese restaurant!  Really, what a rip off!  I could have made the same dish at home for less than $2.  My vegetarian friend felt bad since it was my treat.  It was alright, I did enjoy the dish. The tofu was silken. The veggie was yummy, and soy sauce was nice with a slight sweetness.  Plus the company, priceless!  I kind of made the same dish today except I pan fried it instead of steamed it.

Cut tofu and pat dry each piece
Cut tofu and pat dry each piece
Pan fry tofu for 5 mins each side
Pan fry tofu for 5 mins each side
Pan Fried Tofu with Bok Choy
Pan Fried Tofu with Bok Choy

Ingredients (Serves 2):

  • Tofu, 1 pack medium or soft firm. Don’t get the silken, it will be too soft to pan fry.  (I only made half of the tofu just for myself at lunch)
  • Chinese vegetable, a small bunch (You can use any leafy veggie like Choy Sum.  I used baby Bok Choy)
  • Garlic Powder, a dash
  • Salt, a dash
  • Soy sauce, 1 tsp
  • Oyster sauce, 1 tsp
  • Sugar, ¼ tsp
  • Cornstarch, 5 Tbsp



  1. Wash the veggie for couple of times.  Drain and put it aside.
  2. Prepare the sauce:  Put soy sauce, oyster sauce and sugar in a bowl. Mix it well. Put it aside.
  3. Cut tofu into thick pieces less than an inch thick.  Use a paper towel to pat dry the tofu.
  4. Put the cornstarch on a plate.  Coat tofu with the cornstarch.
  5. In a non-stick frying pan, spray cooking oil on it.  Use medium heat. Add tofu to the pan. Make sure they don’t touch each other.  Let it cook on one side for 5 to 7 minutes or until it is golden in color.  Flip it over to the other side, and cook it for another 5-7 mins.  Remove it from the pan.  Put it on a serving plate.
  6. Add a little bit oil in the pan.  Put the baby Bok Choy (or other leafy veggie) and stir fry it.  Add a dash of salt and garlic powder. Mix it well.  Cook it for 2 or 3 minutes or until it is cooked.  Remove the veggie from the pan.  Put it on the side of the tofu on the serving plate.
  7. Add some sauce to the tofu.  Serve hot.

It’s a lazy Sunday, and I’m not playing golf today.  I played yesterday, I totally sucked.  It’s alright, I’ll keep doing it cos I need some regular exercise anyway.  I weighed myself the other day, and I wasn’t happy about it.  I have to do something.  I am going to eat more fish or seafood and cut back on the meat.  I was so tempted to get a piece of steak at the grocery store yesterday but I talked myself out of it.  I haven’t made salmon for a long time.  So I got a piece of salmon, and some veggie.  I usually cook the salmon on a grill or pan fried it.  That was very yummy and juicy.  One time my coworker went to a grocery store near work.  He told me that we can get cooked fish from the fish counter. I was shocked.  We went there, we each picked a piece of fish (uncooked, of course), then the guy at the fish counter would cook it for us with no extra cost, either deep fried, or steamed.  I bought a piece of salmon there, and I had it deep fried.  I was worried that they steamed it too long and make it dry.  I have never had steamed salmon before. I wasn’t sure if it would be good or not.  My coworker had his salmon steamed with some spices.  He cut a small piece for me to try.  It was not bad, a little bit dry as I predicted. LOL.  Yesterday I thought I may try to steam the fish myself, and add some Chinese flavor in it.  I added some black bean sauce, and steamed it for just under 10 mins.  The fish was very moist.  I liked it.  This morning, I put some leftover in the congee.  It was really delicious and healthy.  Besides, I did kick my own ass and did an hour p90x. I felt GREAT!!


Add black bean sauce mixture
Add black bean sauce mixture



Add scallion after the fish is cooked
Add scallion after the fish is cooked


Steamed Salmon with Black Bean Sauce
Steamed Salmon with Black Bean Sauce

Ingredients (Serves 2):

  • Salmon, about 1 pound
  • Black bean sauce, 1 tsp
  • Oyster sauce, 1 Tbsp
  • Soy Sauce, 1 tsp
  • Water, 1 tsp
  • Black pepper, a dash
  • Cornstarch, 1 tsp
  • Scallion, 2 stalks



  1. Prepare the sauce first.  Finely chop the garlic. Put it on a bowl.  Add black bean sauce, oyster sauce, soy sauce, black pepper, water and cornstarch to the bowl.  Mix them well.
  2. Prepare a steamer:  Add enough water to a pot.  Bring it to a boil.
  3. If the fish filet is very thick (say an inch thick) like the one I got, you can use a knife to cut a few slit on the fish so that it will get cooked faster.  Put salmon on a plate that will fit into the steamer/pot.  I just fold a piece of aluminum foil as a container.  It works too.
  4. Pour the sauce onto the fish.
  5. When the water boils in the steamer, put the fish in the steamer and let it steam with a lid on for 9 mins.
  6. While the fish is steaming, cut the scallion into thin strips or dices.  Put it aside.
  7. After 9 minutes, add scallion to the fish.  Put the lid back on.  Count 30 seconds. Turn off the heat immediately and serve.

I came across a video that showed the fancy Wolf Integrated Steamer in the kitchen.  I wish I could afford a Wolf stove. But you know what? As fancy as this steaming device is built into the kitchen, it somehow looks complicated to me.  Steaming doesn’t need to be this complicated.  I’m not a gadget queen.  I stick with very basic pots and pans.  That reminded me that I owe my friend Sally a Steamed Water Egg recipe.  She asked me a few months ago when I just started this blog.  I made this dish last night.  It was a good timing for me to make more steamed dishes cos now I decided to exercise again and get healthy.  I literally translated the name of the Cantonese dish into English.  You can guess that it is a very basic dish – steam the water and egg mixture, that’s pretty much it.  But it is a very authentic and comforting Cantonese dish.  If you add sugar instead of salt to the dish, it’s like the egg custard, which could be a dessert.  I only learned how to make this dish a few years back from my mom.  She was fuzzy about the look of the dish, making sure that there were no bubbles when pouring the egg mixture to the serving plate for steaming….  Mom, I don’t care about these!  LOL.  I made this dish like a dozen of times now.  But I didn’t write down any recipe, so the results were inconsistent.  Sometimes the eggs get too overcooked, sometimes I added too much water,  sometimes the surface got too many bubbles, sometimes the dish was no taste,… So I made the dish again last night and it turned out very good, and I got to write down what I did.  I modified mom’s recipe.  I skipped the “getting rid of the bubbles” step. LOL.  I added some diced scallion on the surface.  The weight of the scallion killed the bubbles.  Pretty smart, right? ;p  The texture was very good too. It was like silken tofu.

Put eggs in a container. Use the eggshell as measuring unit.
Put eggs in a container. Use the eggshell as measuring unit.
Pour egg mixture in a serving bowl
Pour egg mixture in a serving bowl
Put egg mixture in a pot for steaming
Put egg mixture in a pot for steaming
Add soy sauce when it is done
Add soy sauce when it is done
Steamed Water Eggs
Steamed Water Eggs

Ingredients (Serves 2):

  • Large eggs, 3
  • Hon Dashi or chicken powder, 1 tsp (I used Hon Dashi last night. Hon Dashi is a Japanese Fish Stock powder)
  • Scallion, 1 or 2 stalks (optional, it’s perfectly fine if you skip this)
  • Water, 9 units (each unit is a half eggshell)
  • Salt, a dash
  • Cornstarch, ¼ tsp
  • Soy sauce, 1 tsp



  1. Chop scallion into small dices, put them aside.
  2. We’ll be steaming the dish. You need to prepare a big pot with a lid, and a serving bowl that will fit into the pot.  If you have a fancy steamer, then you’ll all set.  Add sufficient water in the pot.  Boil the water first.
  3. While waiting for the steamer to get reader, prepare the egg mixture.  Use a large bowl or container, break 3 eggs and add them in it.  Save a half eggshell and use it as measuring unit.  For each egg, add 3 half eggshell of water to the container.  So we have 3 eggs here, total of 9 half eggshell of water.
  4. Add Hon Dashi or chicken powder, cornstarch and a very small pinch of salt to the mixture.  Mix it well.  Yes, you’ll see bubbles while mixing it.
  5. Get a shallow serving bowl.  Pour egg mixture to the bowl.  If you are fuzzy about the bubbles of the mixture, you can get rid of them with a spoon.  I didn’t do that cos it didn’t bother me.
  6. Sprinkle scallion dices to the surface of the mixture.  Put it aside.
  7. When the water boils, BE CAREFUL of the heat, put the bowl into the pot.  Cover it with a lid (or a piece of aluminum foil if you don’t find a lid that fits).  Let it steamed for 15 minutes on medium heat.  After 15 minutes is due, turn off the heat.  Let the dish sit in the pot with the lid on for another 5 mins before taking it out.
  8. To check if the dish is cooked or not, run a small knife through the mixture and pull the knife out.   The knife should not have any egg stick to it.
  9. Add a teaspoon of soy sauce to the surface of the dish.  Serve hot.