Prepare the custard.

Coarsely slice the spring onions, separating the green and white-pulp parts.

In a skillet over low heat, add sesame and olive oil.

Add in the white-pulp parts of the spring onions.

Poach for about 2 to 3 mins.

Add in the vegetable stock, crushed garlic, ginger and the green parts of the spring onions.

Stir to combine well.

Bring it up to a slow simmer.

Simmer for about 2 to 3 mins.

Drain thru a fine sieve over a large bowl. Discard all residue.

Mix in Sambal Hijau and white soy sauce.

Set aside to cool down for about 5 mins.

Prepare a steamer at medium heat.

Crack eggs into a pitcher.

While whisking the stock mixture, slowly and gradually add in the eggs, 1 at a time.

Once everything is fully incorporated, pass the custard thru a sieve over serving bowls. I managed to get 4 bowls of custard. Discard any residue.

*Do not be tempted to press the residue to extract more liquid as you want the custard to be silky smooth.*

Tap the bowls on the counter top to remove any air bubbles.

Cover the bowls loosely with cling film.

Steam for 6 mins.

Remove from heat and remove the cling film.

Set aside to cool down and to firm up a bit.

Prepare the garnishes.

Trim broccoli florets with a pair of scissors.

Thinly slice the stems as well.

In a sauce pot over low heat, add in sake, mirin, soy sauce, white soy sauce, water and sugar.

Swirl to dissolve the sugar.

Add in the stems.

Poach for 2 to 3 mins.

Remove from heat and set aside.

In a skillet over medium heat, add 1 inch of oil.

*To check if the oil is ready, insert a wooden chopstick. If bubbles are bubbling around the chopstick, the oil is ready for frying.*

Transfer the trimmed florets onto a sieve.

Gently lay the sieve into the oil.

Fry until crispy for about 45 seconds.

Remove from heat and transfer onto a plate lined with kitchen paper.

For the detailed recipe video:
https://www.instagram.com/tv/CPgB1x9FzNH/