Fast and simple recipe that has everything for a great brunch! Looks just like what a cafe would serve isn’t it?
- 3 pieces of wholemeal bread
- 3 eggs
- 3 sausages sliced / ham
- Cheddar & Mozzerella cheese
- Pepper & salt
- Mixed herbs
- Preheat toaster / oven at 180 degrees.
- Flatten bread with rolling pin and stuff into muffin tray or ramekins. Spread a thin layer of butter on the ramekin to prevent sticking.
- Put sliced sausage on top of bread and crack egg inside each bread cup.
- Put cheese on top of eggs and sprinkle some pepper and mixed herbs.
- Put into toaster / oven and bake for 15 mins.
- Serve in ramekin or remove to serve.
I am sure most people have heard of Pepper Lunch and their famous sizzling hot plate. I came across this Cookat recipe on Facebook and was keen to try it out cos it seemed so simple with just a few key ingredients. I even tried making my own mirin using sugar and rice vinegar. The odd thing is the homemade mirin has a sweeter taste while the mirin i bought from Isetan dun really register. Maybe it has to do with the amount of sugar.
- 1 cup rice (cooked)
- 200-300gm of shabu shabu pork / beef
- 2 tbsp of corn (I use half a can)
- 1 tbsp mirin
- 1 tbsp sugar
- 1 tbsp light soya sauce
- Nob of butter
- Black pepper
- Mix the sugar, mirin and light soya sauce in a small bowl.
- Melt nob of butter in pan and add rice. Alternatively, add the butter into the hot rice when it’s just cook and mix well before adding to hot pan.
- Add the sauce over the rice and add in the corn.
- Stir-fry to mix evenly and then place the meat around the edges of the pan. Add black pepper to taste.
- If using cast iron pan, remove from stove and use the residual heat to cook the meat. Mix with rice and serve.
Note: I use a non-stick wok pan so I stir-fry the meat with the rice until cooked and flatten the rice in the pan to get the rice a bit charred for additional flavor. Do not add too much butter as the rice will become very oily.
Anything soupy is always great on a cold rainy day or when one is feeling below the weather. Mee Suah is thin salted noodle made of wheat flour originating in Fujian, China. This is another comfort food made for the sick and common in households.
- 2 eggs with 1 tsp light soya sauce, beaten
- 1/2 tbsp olive oil for frying egg
- 1 1/2 rice bowls of water / stock
- 50 gm of pork / pork belly
- 1 bundle of mee suah
- Some vegetable optional
- Light soya sauce / sesame oil to taste
- Heat oil in pan and swirl to spread oil evenly. Pour in egg mixture. When egg is semi-cooked, scramble using spatula and cook in chunks. Take care not to over cook egg.
- Add water to pan for soup base and add pork and vegetables and simmer briefly to cook. Season soup with soy sauce (don’t add for stock). Alternatively, dish out pork and vegetable and use the soup to cook mee suah without adding any soya sauce. and skip step 3.
- In another pot, bring some water to a boil and add in mee suah. Cook for about 30 seconds until strands soften and separate.
- Drain and transfer mee suah into serving bowl and ladle soup over and add the fried egg.
- Serve immediately as the mee suah will soak up the soup.
Recipe adapted from
I like plain white porridge and usually we match it with fried luncheon meat, canned dice fish, salted egg and chai po omelette. But it’s a bit of a hassle to cook so many side dishes if I am only eating for one. For this meal, I panfried salmon and the chai po omelette to pair with white porridge.
- 50 gm of chai po
- 2 eggs beaten
- Minced garlic
- Olive oil
- Wash and rinse chai po in water. Drain and squeeze to remove excess water. Pat dry on paper towels and air dry for 30 mins.
- Heat oil and stir-fry garlic until fragrant. Add in chai po and stir-fry for 2 minutes. Spread out chai po in a flat layer.
- Pour beaten egg over the chai po and coat evenly. Cook on one side until dry and lightly browned then flip to the other side and fry until browned.
This is one of my comfort foods – fried beehoon with canned stew pork. It’s also my favorite version of fried beehoon. It’s always hard to resist a second helping when my mum fried up some. This beehoon is quite a family favorite and it’s actually a lot easier than I expected. Minimal preparation and short cooking time. Very good dish to whip up for gatherings or when you want some nice food in a hurry. I used the canned pork chops (排骨) but the pork leg version is good as well but might contain more fats. Another point to note – only get the Narcissus brand even though it might be more expensive but it just tastes better.
- 150-200 gm of beehoon 米粉
- 1 can of 256 gm stewed pork chop
- 1 beaten egg seasoned with 1/2 tsp light soya sauce (optional)
- 1 bag of vegetable – I like to use caixin
- Minced garlic
- Olive oil
- Gravy from stewed pork
- 3/4 to 1 cup water
- 2 1/2 tsp light soya sauce
- 2 tsp dark soya sauce – optional to give beehoon color
- Soak beehoon in water for 15-30 mins until noodles are fully reconstituted. Drain and set aside.
- Drain and sieve gravy from canned stewed pork. Remove bones and fatty pieces and shred meat into smaller pieces with a fork. Set aside both pork and gravy.
- Heat pan with a little oil and pour in egg and spread it thinly. Cool omelette and roll it up to slice into long thin strips and set aside. (Optional)
- Add a bit more oil and stir-fry garlic until fragrant and add in vegetable. Fry until soften and add in pork. Stir-fry the vegetable until just cooked. Dish up and set aside.
- Pour in sauce and bring to a gentle simmer. Add in beehoon and cook until the beehoon has soak up all the sauce and is dry. Add in pork, vegetable and egg. Stir fry to mix evenly and serve.
Recipe adapted from