Sawaddee ka welcome to hot Thai kitchen today I'm going to show you a dish that I used to love as a
kid and I still love it today but I have perfected it over the year so it's much better now than it
was when I was a kid I'm making what's called kai toon kai means eggs and Toon is I
guess a word you can use for steaming so it's steamed egg custard and it comes in individual
little cups it's going to be great I love having it for breakfast and it's super easy so let's get
started so the first thing I'm going to make is an herb paste it's going to be the main flavor of
the custard and it's a classic combination of white peppercorns garlic and cilantro roots I
need this pace to be very very fine otherwise it's you know the Custer is not going to be
super smooth so I will grind the white peppercorns first to make sure it's really really powderized
now that it is completely completely fine I'm going to add my garlic and also cilantro roots
of you don't have Santa routes on so stems would be okay and if you want you can just use a coffee
grinder for this without the coffee clean it out obviously so once I get it to sort of what
I think is as fine as I can I'm going to add some salt and sugar which is going to help sort of add
friction and help it grind a little bit better sugar to cut the salt you're not going to taste
sweetness in this but it will balance it out now it's really really fine I'm going to add some of
my stock so I've got some pork stock but you can use chicken stock or any homemade stock is better
that's unsalted is the important part I'm just going to rinse the mortar with some of the stock
so I don't have to scrape all this stuff off okay so I've got three eggs and what I'm doing is I'm
beating the eggs without creating air bubbles some kind of suring more than beating if I have a lot
of bubbles then my custard won't be smooth some soy sauce to flavor that so most of it is gone
I still have a bit of a glue penis but that's okay I'm going to add the rest of my stock and
adding this stock is going to make the custard really soft and silky so now that it's mostly
mixed I'm going to add my herb pace I'm going to strain this and I just noticed that I should have
straightened it before I add it all my herb paste because now I'm going to strain out some of the
your paste well that's okay it was very very fine so normally what you would do is strain
it and then at this and then at the herb paste but this is okay what I was really trying to get
out is all these egg white bits that that's not that's going to interfere with the smoothness of
the custard all right so let's talk filling and containers so first of all containers I'm using
these little ramekins so cute and I think it's a great individual size cup so this would be great
for one person to have with rice but if you want the whole thing to be like a meal in and of itself
maybe something a little bigger would work but whatever you want okay now filling normally for
sort of everyday cooking I like to use ground pork as ground pork and eggs is such a classic
combination in Thai cuisine but for something a little special I like to use crab meat so I'm
using crab meat and mushrooms today not just any mushrooms black fungus black fungus looks like
this has an interesting smell but really not a whole lot of flavor in there what I'm using
this for is texture it's super crunchy so this is the dry form it's widely available in Asian
grocery stores and you just soak it in some water it doesn't take long 10-15 minutes and it'll bloom
into this sort of flower like thing what I did is I just cut it two little strips okay like that and
it will add a little crunchy treasures underneath all the custard so I want to put that in first
a
the most important thing about this is that the water needs to be on low low heat as low as you
can maintain a gentle simmer if the water is boiling vigorously the heat is too high and
your eggs are going to have lots of bubbles in it and it's not going to have a nice smooth texture
and if you don't have a massive steamer like I do you can also use a big stockpot and then get one
of those steamer racks that fit inside a pot and then you know put a lid on it and then you have
yourself a steamer lid there you go so in order to prevent the heat from getting too high I'm
going to keep the lid ajar by sticking something chopsticks work or anything that will sort of keep
the lid somewhat open like this so that way any excess heat can also escape and you won't overcook
the eggs the timing for this is a bit tricky it depends on a lot of factors the size of your cups
is one the heat of the steam is another one and also the temperature of the custard going in your
eggs are cold the stock is cold it's going to take a bit longer if everything's at room temp
it's not going to take as long so in my experience that size takes anywhere from 8 to 15 minutes okay
so check often and early so we'll be right back these took a bit longer the important thing is
the testing of doneness there's a couple ways of doing it first of all when you open it the
eggs should be puffed up just slightly and then I like to do the jiggle test first and that is when
you jiggle it a bit it should jiggle like jello but it shouldn't sort of do this wavy thing it'll
be obviously liquid if it's not done another sure way to do it is to take a knife and just
stick it right in the center and if you push it apart a little bit there should be nothing
but clear broth that's in that crack if it's not done you see the cloudy custard the liquid
egg custard that'll come rushing through through that crack that you just made so you stick it in
and it's fine it's good to go so let these cool down a little bit so it's easier to handle and
to garnish I just like to put a little extra crab meat on top just to be a visual representation of
what's inside and especially when it's something expensive like crab you want to show that off if
you've got some fried garlic like the one I showed in my garlic pepper chicken episode that is good
stuff to drizzle on at the fried garlic with the garlic oil mmm I don't know why I didn't do that
for this video I just forgot greenery with some extra green onions oh so cute and there you go
what a great little appetizer I mean it's it's light so it works really well as an appetizer
or breakfast if you want to do this for breakfast just reheat it gently on like I do 40% microwave
because you don't want to overcook this that hot yes so put it on fit mmm look how soft and jiggly
this is I love it mmm I love this for breakfast but I also love just pouring this over rice if
you're familiar with Japanese food this is very similar to what they call Chawan mushi kids are
gonna love it who's not spicy I can go on and on about how wonderful this is and I can stand here
and keep eating because it's so so yummy it's perfect comfort food mmm and serve it with a
cute little spoon perfect if you want to make this the recipe is on hot hsn.com when you do
make it send me a photo Facebook Twitter or Instagram I love seeing your photos so
keep them coming and I guess I will see you next time for your next delicious Thai meal