During Asian and South Asian Heritage Month, we are sharing the stories of Asian leaders in our community, team members, and Asian and South Asian-led organizations that we at The Mississauga Food Bank are proud to work with.
Meet Victoria Mok, Agency Capacity Building Specialist at The Mississauga Food Bank!
Victoria believes that for organizations like food banks, food pantries, and other emergency food programs, it’s important to be able to provide not only healthy food but culturally appropriate food too.
“As an immigrant to Canada, food provides an instant connection to the life I had to leave behind. Providing culturally appropriate foods helps people feel valued and acknowledged in the land we now call home.”
Victoria enjoys cooking dishes that remind her of Hong Kong and she wanted to share one of the recipes with all of us! This recipe is versatile and a great way to add protein to any meal.
“I’m sharing a recipe for soy sauce eggs, which is a special dish I’ve enjoyed with my family since I was a child growing up in Hong Kong. It’s a versatile dish that can be eaten with rice, on top of ramen, or on its own for an afternoon snack. My family’s eyes still light up when I make a batch for them as a treat! In Cantonese, we call soy sauce eggs “Loh sui dan”. Hope this loh sui dan will find their way to your table!“
Victoria, thank you for everything you do and for taking the time to share with us!
Soy Sauce Eggs Recipe
Main Ingredients:
- 4-6 eggs
- 1 cup water
- 1/2 cup Asian cooking wine (e.g. Shaoxing wine, sake) or replace with water
- 6 tablespoons soy sauce
- 1 tablespoon sugar
Optional Ingredients for adding flavour (add what you have):
- 3 garlic cloves, smashed
- 1 tablespoon ginger, sliced
- 3 bay leaves
- 2 whole cloves
- 1 cinnamon stick
- 4-star anise
- 1/2 teaspoon Sichuan peppercorn
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground fennel seed
Steps:
- Start with cooking the eggs. Take a medium pot, bring the water to a boil, and lower the heat to medium-high. Gently put 4 to 6 eggs into the boiling water with a spoon. Depending on your preference, this is the length of time to boil your eggs:
- Soft boiled with runny egg yolk: 7 minutes
- Medium boiled with a soft yolk: 9 minutes
- Hard-boiled with a hard yolk: 12 minutes
- While the eggs are cooking, fill a large bowl with cold water. Once your eggs are cooked to your preference, take out the eggs with a slotted spoon and drop them carefully into the cold water to cool down. This will stop the cooking process especially if you like your egg yolks runnier.
- Now you can make the marinade. If you are NOT using the optional ingredients, you can skip step 3 and go to step 4. If you are using any of the optional ingredients, take a medium saucepan, and put in the optional ingredients of your choice. Heat the spices on medium-high to toast and release the spice aromas for about 5 minutes or until you smell the spices.
- In a medium saucepan (the same saucepan if you followed step 3), put in the water, wine, soy sauce and sugar. If you just toasted the optional ingredients, the saucepan will sizzle a bit once you pour in the liquid ingredients. Give everything a good stir to combine the flavours, then bring the marinade mixture to a boil on medium-high heat. Once the marinade is boiling, stir a few times to let the sugar dissolve, then lower the heat to medium-low and simmer for about 2 minutes.
- Remove the marinade from the heat and let cool slightly for about 10 minutes.
- While the marinade is cooling, find a container that is big enough to hold all your eggs and allow them to be submerged in the marinade. A large clean pasta sauce jar will work. Take your eggs, crack and remove the shells, and place them into your container.
- Once your marinade has cooled slightly, pour all of it carefully on top of the eggs, making sure the eggs are submerged in the marinade. Put the container into the fridge for at least 12 hours (24 hours is best) before enjoying your eggs.
Bon appetite!
