A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we’re guessing you have those covered. This week, guest columnist (and best-selling author! and hummus genius!) Hetty McKinnon is sharing a nostalgic, magical dish from her newest cookbook, To Asia, With Love.
Of all the dishes from my childhood that I have tried to re-create, this three-ingredient steamed egg custard, or shui dan as we call it in Cantonese, has been one of the trickiest for me to master. And to think, two of those ingredients are water and salt.