Posts Tagged 'conpoy'

Steamed Eggs with Silken Tofu and Conpoy

 Hi everyone! Sorry I’ve been posting a lot less lately. Here in Canada when we have beautiful weather, we need to take advantage of it because it’s all over in the blink of an eye. I’ve been trying to spend as much time outdoors with my kiddies as I can. Speaking of kiddies, look what they received in the mail.

Veronica from Quay Po Cooks was sweet enough to send these “yins” to them! She called them yins (Chinese name), but upon googling Chinese hacky sac it lead me to the name Jianzi. I still couldn’t find a proper English name. Oh well, I’ll just stick to Quay Po’s version and call it a yin. Her version sounds better anyways ;-). Sorry, Quay Po, I tried looking for the proper English name for you, but no luck.

Look at the beautiful vibrant colours. As soon as I opened the box, my kids’ eyes lit up. “Mommy, Mommy, what’s that?” To be honest, I wasn’t quite sure how to explain it to them. I told them it was a kicking toy. Haha. I know you’re shaking your head right now, Veronica. To be fair though, growing up in Canada most of my life, I had never seen one of these before.

So the next day I took the kiddies and their yins to visit my parents. My Mom and Dad knew exactly what they were right away. Although I don’t think Mom’s teaching them to play it properly in this picture. Haha.


As Quay Po stated in this post, “To play the game, we needed to kick this up in the air with one foot and continue kicking as many times as possible without letting it drop on the ground.” Don’t worry, I’m teaching them how to play it properly now, Quay Po.

Quay Po is one of the sweetest bloggers you’ll meet in the blogosphere. We’ve been conversing through email on and off and also stalk one another on twitter and facebook. She has many amazing dishes on her blog. If you haven’t visited her blog, please do so, you won’t be disappointed. Thank you so so much for these lovely gifts, Veronica! My kiddies loved them and are still enjoying them. I’m so touched to have found such a wonderful and sincere friend like you. If ever I visit Malaysia, you’ll be the first person I call up. Another example of how real bloggie friendships are :-D.

Now for a simple recipe. A friend requested this recipe not too long ago on facebook, so this one’s for you dear friend.

When I was a child, my Grandma used to steam eggs for me to eat with rice for a few simple reasons:

1. I was a really picky eater who hated to eat meat, so this was her way of getting some protein into me.

2. It was quick and easy.

3. I liked my food piping hot (and still do).

I absolutely loved that dish because it was so easy to eat and I could eat it for days straight. Now I make a slightly different version with silken tofu and conpoy (dried scallops).


  • 6 large eggs
  • 1 pack/tube silken tofu (edited to add)
  • 3 dried scallops
  • 1 to 2 stalks green onions chopped
  • half a rice bowl of “scallop water” (water from soaking the scallops)
  • 1& 1/2 TB fish sauce


Soak dried scallops in warm water over night. Take scallops of out of the water and chop into very small pieces. Save the water for later use.

Place steamer on stove and turn heat to high.

Slice tofu into 1 inch thick slices and arrange in a shallow dish suitable for steaming.

In a large bowl, crack in eggs and add in all other ingredients including scallop water (except for the tofu).

Give everything a good whisk making sure all ingredients are mixed well together. Pour contents of the bowl into the shallow dish that the tofu was arranged in.

Once the water for the steamer boils, turn heat down to medium high and steam eggs for 5 minutes. This part is crucial —> At the 4 minute mark, check to see that the eggs are not puffing up and keep a constant check on them. If the eggs begin puffing, turn down the heat and continue to cook. Continue to keep an eye on the eggs. Eggs are cooked when you stick a toothpick in the center and it comes out clean, not liquidy. This should take about 5 to 8 minutes, depending on the intensity and power of your stove.

My family and I enjoyed this with white rice along with some stir fried shrimp and a plate of veggies. This dish is great for kids as it’s healthy and easy to eat. If you’re feeding young children, please allow optimum cooling time as the eggs are piping hot on the inside. Hubby said he could’ve done without the silken tofu, but I liked the addition of the tofu. The option is yours, but I definitely recommend the dried scallops.

I probably won’t be blogging as much as I’m trying to take advantage of the minimal summer-like weather we get here with my kiddies. I’ll try to visit your blogs as much as I can. Before I leave, I also wanted to let you know that I FINALLY put up a recipes page. You’ll find a link at the top on the header. There are a lot of things I want to change with the blog, but now is not the time. Kiddies and family time will always have to come first. Thank you for reading again. I hope you’re all having a wonderful week. Until next time, friends and family :-D.


Abalone with Dried Scallops and Mushrooms atop Snow Pea Tendrils

Hello again all! Hope everyone is doing well. I know, I know, this isn’t abalone. I promise, that will come very shortly right after I poof up my chest, strut proud, and show off my weekend’s baking skills. Now don’t get me wrong, I’m not trying to brag. If you know me outside of the blogosphere, or if you’ve been following this blog, you’ll know I SUCK at baking. So whenever I attempt to bake something and it does turn out right, I need to soak up all the glory. This a wonderful, simple (cause I only do simple when it comes to baking) vegan recipe that I got from Stella’s blog @ The Witchy Kitchen. I present to you Vegan Peanut Butter and Chocolate Chip Tart.

As usual, her picture looks 20 times better, but this was heaven in my mouth, I kid you not! I had two pieces (couldn’t stop at just one), K and L both shared a big piece, and the hubby had two bites. Now that’s actually saying a lot cause he’s not a sweets kind of person. He’ll either not have any at all or just have one bite, but two bites, that’s when I strut proud ;-). Oh, I almost forgot to mention that I used almond butter instead of peanut butter as I’m allergic. Now some of you may be wondering, if you suck at baking then why do you still do it? All for this adorable face here. I may suck at baking but I don’t want to deprive my children of the fun in baking, so I try, I try VERY hard :-D.

One of my friends actually said to me, “It’s ok LeeQs, where you suck at baking, you make up for it in your cooking.” Hmmm….I’ll take that as a compliment? Anyways, let’s not concentrate too much on how much I SUCK at baking and let me steer you towards my brighter side shall we? This dish is my all time favorite dish to make and eat, more the latter though ;-).

Abalone with Dried Scallops and Mushrooms atop Snow Pea Tendrils.


  • 5-10 dried scallops 
  • 10 abalone (about 2 per person)
  • 12 dried mushrooms
  • 7 cups of water (divided into 3, 2, and 2 cups)

Sauce ingredients:

  • 3 Tbsp oyster sauce
  • 1 Tbsp chicken broth powder
  • 1 Tbsp sugar
  • 3 tsp cornstarch
  • 3/4 cups water

 Place dreied scallops, abalone, and mushrooms in three separate bowls.

Add 2 cups of water into the bowl with the scallops and soak overnight.

They will look like this once finished soaking. Do not discard the water!

Add 2 cups of water into the abalone bowl and soak overnight.

They will look like this once finished soaking. Do not discard the water!

Add 3 cups of water into the bowl with the mushrooms. Place them stems down and soak overnight.

They will look like this once finished soaking. Do not discard the water!

Even after soaking overnight, a small part of the bottom of the mushroom stems will still be hard. Take a pair of scissors and cut off that tough part of the stem. I also like to separate the whole stem from the mushroom as I don’t like eating the stem. I keep the stems for the hubby. I know, I’m wierd. I also like to flip the mushrooms over and soak for another half an hour to make sure the whole mushroom is completely soaked. There will be black residue in the bottom of the bowl. When pouring the water from the mushroom into your pot, try not to pour any of that residue in.

Dump all of the abalone, abalone water, mushrooms, mushroom water, and scallop water into a pot to boil. Turn heat to high untill water starts to boil, then bring heat back down to medium just keeping the water at a simmer.

While that’s simmering, shred the scallops.

Dump the scallops into the pot. Turn heat back up to high. Once water starts to boil, bring heat back down to medium always keeping the water just at a  simmer.

Now add all the sauce ingredients into a bowl and mix until a smooth consistency has been achieved.

Pour the sauce into the pot. Turn the heat back up to high while stirring constantly. Once the sauce starts to boil and thicken, bring the heat back down between medium and medium-low. Cover the lid and allow the sauce to just simmer for at least 2 hours while checking on the sauce and stirring it every half an hour to make sure it is not sticking to the bottom of the pot. The abalone needs at least two hours to cook, soften, and release it’s flavors into the sauce. This dish takes a lot of time to cook but I assure you, it is all worth the wait.

Just 15 minutes before the sauce is done, stir fry or boil your vegetables and plate.

The finished sauce.

Pour the sauce over the vegetables and enjoy!

I leave you with that today. Any of you as incompetent in baking as me? What are your reasons for learning to bake? I hope you all have a fabulous week! Until next time friends and family.


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