Chinese steamed egg from halfhourmeals

http://www.halfhourmeals.com/recipe/chinese-steamed-egg

egg base:
- 1 egg
- 180ml of water
- 1/2 teaspoon of salt*
- 1 spring onion / chopped

other ingredients: (you can varie the combination or even add something else?!)
- cooked ham or chicken or prawn / diced
- crab stick
- chinese mushroom / diced

Preparation
1. Whip the egg and add water and salt. (If you intend to use dried Chinese mushroom, you need to first soak the mushroom in hot water. You can then use the stock here instead of water)

2. Add the other ingredients like ham etc.

3. Place into the cowl you wish to serve in and lightly sprinkle 2/3 of the spring onion on top.

4. Cover bowl with cling film.

5. Place into a steamer and close lid. ( You can make your own steamer by simply adding some water into a wok and raise the bowl above the water by using a small wire rack. If you do this, don’t close the wok lid fully... leave a small gap )

6. Gently steam for 12-15 min (time varies greatly!). You can open the lid and check if the egg is cooked by making sure the egg doesn't wobble like jelly when you gently shake it.

7. Sprinkle rest of the spring onion on top just before serving! Enjoy!

**The salt required for this dish varies as it can depend on what other ingredients you use. After you made a few, you will get a feel for it.**

Tofu with century egg

http://www.feedthetang.com/2013/04/tofu-with-century-egg.html

1 Century egg
300g Silky soft tofu
1 stalk of celery, cut into short and thin strips
A couple of Celery leaves
1 stalk of Spring onion, roughly chopped
1 tsp Toasted sesame seeds
2 tbsp Soy sauce
1 tbsp Sesame oil
2 tbsp Vegetable oil

Remove shell of the century egg, and then cut it into 8 segments. Place tofu on a serving plate. Carefully arrange 6 segments of the egg on top of the tofu. Chop the rest of the egg into small pieces.

Place the celery on top, followed by the chopped century eggs and sesame seeds. Add soy sauce and sesame oil, and then sprinkle the spring onion and celery leaves to decorate. Heat vegetable oil over a high heat, and then add a splash to finish.

Spicy version: Add 1 tsp ground toasted Sichuan peppercorns and 1 chopped red chilli on top of the century egg. Add 1 tsp of chilli oil together with the soy sauce and sesame oil for extra heat.

Steamed eggs with century egg from feedthetang

http://www.feedthetang.com/2013/04/steamed-eggs-with-century-egg.html

4 Medium eggs
1 Century egg
12 Half egg shells of warm water
Pinch of salt
1 tsp Sesame oil
1 stalk Spring onion, roughly chopped
2 tbsp Soy sauce
2 tbsp Vegetable oil

Remove shell of the century egg, and then cut it into 8 segments. Arrange the slices evenly in a steam proof dish (at least 3cm deep).

Beat the eggs in a bowl until the white and yolks are fully combined. Add warm water and mix well. Add sesame oil and a pinch of salt, give it a stir. Pass the egg mixture through a fine sieve to get rid of any bubbles, and then pour it onto the century egg slices. Cover with cling film.

Place the dish on a rack over a wok of boiling water. Put the lid on and then turn the heat down to medium-low. Steam for 15 minutes. If the centre is still runny, steam for further 3 to 4 minutes.

Add soy sauce to the steamed egg and then sprinkle some spring onion on top. Heat vegetable oil over a high heat, and then add a splash of the hot oil to finish.

Variations: add salted egg (金銀蛋) , or replace century egg with soaked dried scallops (瑤柱), or just simply plain steamed egg. Best served with rice.

FENG YU JIU TIAN (Novel)

Manga: http://manga.animea.net/feng-yu-jiu-tian.html

Novel:
Volume1 complete
http://sookybabi.livejournal.com/tag/feng%20yu%20jiu%20tian%20volume%201

Volume2 complete
http://sookybabi.livejournal.com/tag/feng%20yu%20jiu%20tian%20volume%202

UPDATE:
There is another link I found and got excited about because the translations are further ahead at http://xfengyujiutian.tumblr.com/.