Baked Egg Toast Cups

Fast and simple recipe that has everything for a great brunch! Looks just like what a cafe would serve isn’t it?

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Ingredients

  • 3 pieces of wholemeal bread
  • 3 eggs
  • 3 sausages sliced / ham
  • Cheddar & Mozzerella cheese
  • Pepper & salt
  • Mixed herbs

Steps

  1. Preheat toaster / oven at 180 degrees.
  2. Flatten bread with rolling pin and stuff into muffin tray or ramekins. Spread a thin layer of butter on the ramekin to prevent sticking.
  3. Put sliced sausage on top of bread and crack egg inside each bread cup.
  4. Put cheese on top of eggs and sprinkle some pepper and mixed herbs.
  5. Put into toaster / oven and bake for 15 mins.
  6. Serve in ramekin or remove to serve.

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Recipe from

http://www.thebakingbiatch.com/2012/07/breakfast-cups.html

 

 

 

 

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Beef / Pork Pepper Rice

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.

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Ingredients

  • 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

Steps

  1. Mix the sugar, mirin and light soya sauce in a small bowl.
  2. 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.
  3. Add the sauce over the rice and add in the corn.
  4. Stir-fry to mix evenly and then place the meat around the edges of the pan. Add black pepper to taste.
  5. 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.

Recipe from

Egg Mee Suah Soup

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.

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Ingredients

  • 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

Steps

  1. 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.
  2. 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.
  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.
  4. Drain and transfer mee suah into serving bowl and ladle soup over and add the fried egg.
  5. Serve immediately as the mee suah will soak up the soup.

Recipe adapted from

http://www.noobcook.com/mee-suah-soup/2/

 

Chai Po Omelette with White Porridge

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.

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Ingredients

  • 50 gm of chai po
  • 2 eggs beaten
  • Minced garlic
  • Olive oil

Steps

  1. 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.
  2. 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.
  3. 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.

Recipe from

http://www.noobcook.com/chai-po-neng/2/

 

 

 

Stewed Pork Beehoon

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.

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Ingredients

  • 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

Sauce 

  • 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

Steps

  1. Soak beehoon in water for 15-30 mins until noodles are fully reconstituted. Drain and set aside.
  2. 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.
  3.  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)
  4. 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.
  5. 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

http://www.noobcook.com/fried-bee-hoon-rice-vermicelli-with-stewed-pork/2/

 

Braised Chicken and Potatoes

This is somewhat similar to another recipe i shared – the chicken and potato stew just that the sauces used are a bit different but no less delicious.

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Ingredients

  • 1 huge boneless chicken leg meat or 8 chicken wings about 400 gm
  • 2 large potatoes
  • 1 carrot
  • 2 -3 slices of ginger
  • 3/4 cup water
  • Spring onion (optional)
  • Olive oil
  • Minced garlic

Marinade

  • 2 tsp light soya sauce
  • 1/4 tsp dark soya sauce
  • 1/2 tsp sugar
  • 1 tsp shaoxing wine
  • 1/4 tsp salt
  • pepper to taste

Sauce

  • 1 tsp light soya sauce
  • 1 1/2 tsp oyster sauce
  • 1 tsp corn starch
  • 2 tbsp water
  • Dash of sesame oil

Steps

  1. Wash and pat dry chicken and then mix with marinade for 15 – 30 mins
  2. Peel and chop potatoes and carrots into chunks and soak in water
  3. Heat oil in pan and add chicken and reserve the marinate. Cook until chicken browns and dish up to set aside
  4. Add some oil and saute garlic and ginger until aromatic then add in potatoes and carrot and stir fry for 3 minutes . Add in the water and cover and cook for 10 mins until potatoes turn soft. Put in the chicken, the reserved marinate and add in the sauce
  5. Add in cornstarch to thicken sauce and serve hot with rice

Recipe from

http://en.christinesrecipes.com/2015/07/braised-chicken-wings-potatoes.html

Note: I doubled the sauce seasoning as if more water is added , the taste gets quite diluted.

 

Airfried Taiwanese Pork Chops

I love these that usually come in bento sets sold in Taipei, they are usually paired with a braised egg, pickles or fried cabbage to make a complete meal. So this is my attempt at making a more healthier version that is not deep fried in oil.

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Ingredients

  • 2 pieces of pork chops – not too thick
  • 2 cloves of garlic
  • 1/2 tbsp sugar
  • 1/2 tsp white pepper
  • 1 1/2 tbsp soy sauce
  • 1/2 tbsp Shaoxing wine
  • 1/4 tsp five spice powder
  • 2 – 3 tbsp potato starch & corn starch

Steps

  1. Cut about 3-4 slits on the pork chop to prevent curling when frying
  2. Pound the meat until about 1/4″ thick
  3. Smash garlic cloves and add all seasoning into bag and marinate the pork shop for 30 mins to overnight
  4. Remove meat drain and coat meat with the starch and shake off excess
  5. Place in airfryer basket and airfry at 200 for 13 mins  – flipping the meat at 7 min.
  6. Remove and cool then cut into strips and serve with rice

Recipe from

http://www.itsmydish.com/taiwanese-pork-chop/

Potato and Chicken Stew

This is definitely one of my favorite comfort food that goes wonderfully with rice and usually mum would cook a big pot of it and have leftovers for the next day.

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Ingredients

  • 500 gm of boneless chicken leg
  • 3-4 medium potatoes
  • 1 carrot (optional)
  • Minced garlic
  • Olive oil

Sauce

  • 1 1/2 tbsp light soya sauce
  • 200ml water
  • 3/4 tbsp dark soya sauce
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 tsp sesame oil

Steps

  1. Cut chicken, potatoes and carrot into cubes
  2. Heat oil in pan and saute garlic until golden brown
  3. Add in chicken and stir fry until meat turns white
  4. Add in carrots and potatoes and stir fry
  5. Add in soya sauce and water and stir to combine
  6. Cover with lid and simmer for 20-30 mins
  7.  Add sugar, salt and sesame oil and stir until combined.
  8. Serve hot with rice

Recipe from

http://www.thehungryexcavator.com/2012/11/soya-chicken-and-potato-stew-recipe.htm

Curry Chicken

I always thought curry chicken was a chore to make but with a ready made curry paste, it was actually much easier than I thought. I used the Dancing Chef Yellow Curry Paste together with the Ayam Brand Trim Coconut Milk with 45% less fat so that makes a healthier curry without compromising the taste.

19055725_10154859340037675_7845091861100709372_o Ingredients

  • 3-4 Holland potatoes  (150g)
  • 6 – 8 pieces of chicken wings & drumlettes (300g)
  • 1 yellow onion sliced
  • Curry leaf (optional)
  • 200 ml Ayam Brand Trim coconut milk
  • 300 ml water
  • 1 packet Dancing Chef Yellow Curry Paste

Steps

  1. Peel potatoes and cut into cubes. Soak in water until ready to cook
  2. Place water, coconut milk and curry paste in pan and heat until boiling.
  3. Add in potatoes and boil for 10 mins
  4. Add in the chicken, curry leaf and onion and simmer for another 10 – 15 minutes until chicken is cooked
  5. Serve with rice, prata or toasted baguette

Note: The potatoes can also be boiled in water for 10 mins to cook them first before adding but I figured easier to do everything in one pot.

 

 

Salted Egg Tofu

There has been a major craze in salted egg dishes and some really taste very good and when Knorr launched a smaller pack of their salted egg powder – I figured that I should get a pack to try out some salted egg dishes without the hassle of having to steam them from scratch.  I was tempted to do salted egg chicken but since I had a packet of tau kwa in the fridge. I decided let’s start with tofu.

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Ingredients

  • 1 packet of tau kwa
  • Olive oil spray
  • 3 sprigs of curry leaf
  • 30 gm of unsalted butter
  • 3 tbsp of salted egg powder
  • 3 chili padi (optional)
  • Minced garlic
  • 1/8 tsp salt
  • 1/4 tsp chicken powder (optional)

Steps

  1. Pat dry tofu and cut into cubes – 9 cubes per tofu
  2. Spray olive oil on tofu and air fry to 13 minutes until golden brown
  3. Heat pan and melt butter, stir-fry curry leaves and garlic until aromatic.
  4. Add in the salted egg powder  and stir fry until paste is foamy and aromatic. Season with salt and chicken powder
  5. Add in the fried tofu and coat with sauce before serving

 

Recipe from

http://www.noobcook.com/salted-egg-yolk-tofu/2/

Notes: I airfried the tofu instead of using oil to deep fry for a healthier version.

Broccoli with Chicken

I bought the chicken breast thinking to make chicken pies but as I still have a head of broccoli left – decided to clear it from the fridge so cooked them together to eat with white quinoa cooked with chicken seasoning for more taste.

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Ingredients

  • 2 chicken breasts cut into cubes
  • 1 head of broccoli cut into florets
  • 1/2 tsp corn starch
  • Olive oil
  • Minced garlic
  • Pinch of salt

Sauce

  • 1 tbsp soya sauce
  • 1 tbsp oyster sauce
  • 1/2 tsp sesame oil
  • 1 tsp sugar
  • 1 tsp corn starch
  • 1/2 cup of water
  • 3 dashes of pepper

Steps

  1. Marinate chicken with salt, pepper and corn starch
  2. Heat olive oil and stir fry the mince garlic until fragrant
  3. Add chicken and cook until almost white and add in the florets
  4. Pour in the sauce, stir fry chicken and broccoli
  5. Simmer for a bit to cook both chicken and broccoli
  6. Dish up and serve

Note: Don’t boil broccoli as this would destroy the nutrients

 

Recipe from

http://rasamalaysia.com/broccoli-chicken/2/

 

 

Braised Meat Rice (卤肉饭)

This is a must eat whenever I am in Taiwan but in Taiwan generally less meat and more lard is used to cook this delicious but sinful dish. The local version is cooked using leaner minced meat in Singapore but the taste is usually not authentic enough. I substituted with pork belly meat instead so that there is a good balance of fats and meat. My first attempt – the meat was not soft enough but the taste pretty close after the flavor developed.  This dish usually is paired with a braised hard boiled egg and prickled vegetables but I omitted it as I dun have them.

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Ingredients

  • 500 gm pork belly
  • 1 tbsp minced garlic
  • 2-3 tbsp fried Shallots
  • 90 ml soya sauce
  • 30 ml dark soya sauce
  • 50 ml shaoxing wine
  • 1.5 tbsp sugar
  • 1/2 tsp five spice powder
  • 200 – 300 ml water
  • Olive oil / shallot oil

Steps

  1. Boil pork belly for 25 mins, rinse in cold water to cool down.
  2. Cut pork belly into small pieces and set aside.
  3. Heat pan with oil and stir fry garlic until fragrant.
  4. Add the meat and stir fry for a while and add the sauces, wine.
  5. Add in enough water to cover the meat and add the sugar and five spice powder and fried shallots.
  6. Bring to a boil and simmer for 20 mins until sauce thickens.
  7. Serve hot with rice

Note: A friend suggested to cook in clay pot to make the meat more tender. I also think the meat should be cooked longer for 30 mins to 1 hour.

Recipe from

https://www.ytower.com.tw/movie/play.asp?id=M-1474