Mui Fan is a quick one dish white steamed rice smothered in silky smooth egg gravy sauce. They are easy to make and extremely satisfying. The ingredients are highly flexible and a perfect meal idea! If you enjoy cooking, check out the Kakis Cook-off Competition happening at AMK Hub (B1 Atrium) this week, 11 Sept, 2 - 6pm. Catch the live local food-themed, mystery challenge cook-off amongst aspiring homecooks for delicious recipe ideas, and snag culinary tips from a cooking demonstration by renowned Chef Pung Lu Tin. Founder of ieatishootipost, Dr Leslie Tay & Chef Roland from Spice ‘N’ Pans will also make an appearance as a guest judges. In addition, fans of Chef Roland from Spice ‘N’ Pans will not want to miss his culinary prowess showcased exclusively at Swing By @ Thomson Plaza (L1 Atrium) from 4pm to 6pm. Recipe (for 2 pax) 2 bowls of cooked rice 200 - 250g barramundi fillet, sliced (The Fish Farmer‘s) 2 fresh shitake mushroom, sliced handful of vegetable (I used broccoli, carrot, baby corn) 2 cloves of garlic, minced 2 - 3 slices of ginger 1 tbsp cooking oil 1 tsp Oyster Sauce (Tai Hua) 1 tbsp Lite Light Soy Sauce (Tai Hua) 1 tbsp rice wine 1 tbsp corn flour salt and white pepper to season 2 cups of chicken stock more water, adjust accordingly 1 tbsp corn flour dissolved in water 2 eggs, lightly beaten Marinate fish with white pepper, chinese wine, soy sauce, corn flour. Blanch vegetables and put aside. Heat up cooking oil and saute fish with garlic and ginger. Add stock and bring oil. Add vegetables. Pour in cornstarch slurry, stirring constantly until mixture thickens. Stream in beaten egg in circular movement. Remove from heat and serve over rice. @amk_hub @swingbyattp @cosmiccookwaresg @thefishfarmersg @royalumbrellasg @taihuafood #AMKHubKakis #AMKHubKakisMakan #swingbyattp