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MARIGOLD Singapore /
Posted 1 week ago

PowerBeans Fresh Soya Milk is not only delicious straight from the pack, it’s also a versatile ingredient in cooking too. Enjoy the delicate taste of Tamago Mushi to whet your appetite before a sumptuous meal or eat it on its own on as a healthier in-between meals snack. Recipe from cooking & baking enthusiast Cookwithsusan Ingredients 250ml MARIGOLD PowerBeans Unsweetened Fresh Soya Milk 2 eggs 50g boneless, skinless chicken thigh, cut into cubes 1 tsp salt ½ tsp chicken stock powder 2 pcs fresh shiitake mushrooms, thinly sliced 4 slices of carrot 3 pods of edamame beans Steps 1. Pour MARIGOLD PowerBeans Unsweetened Fresh Soya Milk into a jar. Then whisk in salt and chicken stock powder. 2. In a separate bowl beat eggs. Then combine both together. 3. Prepare 4 ramekins or Japanese chawanmushi cups. Split chicken and mushrooms equally into the ramekins. 4. Strain whisked mixture through a fine sieve and pour into the 4 ramekins and cover with aluminium foils. If using chawanmushi cups just cover with the lid. 5. Steam on low heat for 10 mins. Leave the steamer cover slightly ajar. 6. Once egg mixture is slightly set at 10 mins, top with carrot and edamame. This step is to ensure carrot and edamame do not sink to the bottom. 7. Steam another 5 mins.

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