Recipe: Creamy Corn Dish

Posted by spots (Singapore, Singapore) on 26 November 2006 in Food & Cuisine and Portfolio.

I'm not sure what to call this dish. I've never seen it in recipe books or in restaurants, so have never known it's official name. (Or maybe, there isn't one!) But my good friend V's mom made this for us when I was staying at V's place over Christmas when I was a sophomore in college (eons ago!). I remember the cold weather (I hate American winters!) - it might even have been raining that night - and this dish just warmed the cockles of my heart (and stomach). It's definitely a Chinese-y dish of sorts - V's family is Taiwanese-American, so it could be a Taiwanese dish, or maybe it's just a good ol homestyle Chinese-y dish. Whatever it is, this medley of egg tofu, crabstick, peas & creamy corn definitely warmed the cockles of Husband's and my hearts (and stomachs) tonight. There's something about creamy corn that is just so heartwarming, wouldn't you agree? Here's the recipe - enjoy!

Dish with no name

1 packet of egg tofu, cut into 9 or 10 discs.

6 mock crabsticks, cut into halves

1 can creamy style corn (available in supermarkets in Singapore & America!)

1 egg, beaten

1/2 cup water

2 handfuls of frozen peas

1 ts soya sauce

1 ts sugar

1. Heat oil in a pan and shallow fry the egg tofu discs, flipping them delicately to brown on both sides. Remove from pan and arrange on serving dish.

2. Throw the crabsticks & the frozen peas into the pan and stir fry quickly, just enough to heat them up thoroughly. Arrange them on serving dish, together with the egg tofu.

3. Meanwhile, combine the creamy style corn and water in a pot and heat till boiling. While stirring the mixture vigorously, throw in the beaten egg and continue to stir. This will cause egg to break up while being cooked, creating an "egg drop" soup effect. Stir in the sugar & soya sauce.

4. Pour the creamy corn mixture over the egg tofu, crabsticks & peas. Serve with steamed rice.