Steamed eggs are a staple of Chinese homecooks, so if your childhood was anything like yours truly’s, this will have featured regularly at the dinner table. They are sometimes embellished with other ingredients such as minced meat, or, in this instance, salted duck egg and century egg. This recipe will work just as well if…
Loh Mai Kai (Cantonese for sticky rice with chicken) is traditionally steamed in rice bowl-sized moulds and eaten at breakfast; in this particular version, it’s steamed in a casserole dish. I’ve omitted the Chinese wax sausage since I don’t eat pork, but you’re more than welcome to use it; you just need to steam and…
Savoury Taro Cake (Wu Tao Ko in Cantonese) was a breakfast snack that I remember being sold alongside Chee Cheong Fun (steamed rice noodle rolls) back in my hometown of Seremban in Malaysia. My parents would typically order a small share plate of it from the hawker stall at breakfast, and it was served steamed…