Back to childhood diet--abit

[shootingstar]

yummm the egg custard. Such traditional dish.
Odd???? How could that be?

Prepared right, and its savory without hot, salty, or sweet taste. It just melts in your mouth with yumminess that can't be surpassed. And one of the best dish when you are sick.

If you can get it at a restaurant, definitly give it a try.

I make mine with home made chicken consomme (no fat), shredded chicken breast, shiitake mushroom, bit of celery leaves floated on the top and of course the egg.

But I love sticky rice and Bao... doesn't do much justice to GI value. Bao=asian hamburger

Yea, good and nutritious to have when one is sick. Like chicken soup=steam chicken egg custard with abit of rice on side. I make a steamed chicken dish with small slices of chicken breast, rehydrated lily buds, rehydrated shitake mushrooms or abit of wood fungus. (it's a mushroomy, more chewier taste) with small jot of oil and soy sauce. Takes 15-20 min. for 1 small cereal bowl size to cook in steaming water bath on stovetop. Done. No messy casserole size dish to clean. I really don't believe in using microwave ovens except for reheating leftover food, melting (soy)cheese or instant oatmeal.

After a long bike trip of 2-3 wks., I do go home and make comfort food, which is this type of childhood home food.

Those steamed white savoury buns, bao. And bao also=dumpfenudel, a German steamed white bun too!! They put applesauce or custard sauce over ...2-4 large dumpfenudel in 1 meal. There's even a special German dumpfenudel pot to dry steam cook them...not a bamboo steam basket at all.

All those ethnic high GI food, got to cut down. Oh well.

My mother even tried to invent whole wheat flour bao. Hmmm, yea. At least she occasionally tried something different and healthy. After nearly vomitting at the smell of yogurt, when she first immigrated to Canada, 20 years later she likes to use it in her muffin batter. Father shares muffin-making task.

We can maybe have lightly panfried white radish cakes with chives for dim sum? Similar mouthfeel for high GI foods, but healthier, perhaps lower GI for radish cakes, eh?