♥ Sriracha Mayo Deviled Egg ♥

Deviled eggs are always the easy party-appetizer. Classic deviled eggs filling are usually egg yolks, mayonnaise, mustard and sweet pickle relish, but for a spicy twist, I have added a special ingredient to these creamy eggs. 

Sriracha Mayo!

I have learnt to cook the perfect hard-boiled egg precisely. A perfect no green ring yolk, creamy and mellow. Just remember the rules, starts with cold water, and let them sit in hot water bath for at least 15 minutes. Run them under cold water and peel off carefully.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Susan and Mike at Simply Sundays.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

Make 1 dozen
You'll need:
6 eggs
3 tbsp Sriracha mayo, I used Lee Kum Kee
1 tsp dijon mustard
1 tsp lemon juice
Pinch of salt
Black pepper to taste
Black truffle paste to serve

How to make Sriracha deviled eggs:

1. Place eggs in a saucepan and add enough cool water to cover them. Bring to a boil over high heat without a lid, until it reaches a rolling boil, turn off the heat, cover and let sit in the hot water bath for 15 minutes.
2. Peel and halve the eggs. Carefully remove the yolks and reserve the whites.
3. Combine egg yolk, Sriracha mayonnaise, dijon mustard, lemon juice, salt and black pepper to taste. Mix well until the yolk is almost smooth and evenly incorporated.
4. Place the egg yolk mixture in a piping bag fitted with star tips, pipe into the reserved egg white halves. To serve, top with black truffle paste.

With all my love <3

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♥ Honey Walnut Shrimps ♥

Honey walnut shrimp is an interesting American-style Chinese food I have come across during my exchange at San Francisco. It is a combination of sweet and salty, crunchy and creamy, which is common in form of takeaway.

It consists of shrimps coated in an egg-white-corn-starch batter, deep fried to golden brown and toss together in a creamy sweet mayo dressing, serves with more caramelized walnuts.

This honey walnut shrimp is so easy to make and it is so much healthier than takeout! You can control the among and calorie of the creamy honey sauce by using low-fat mayonnaise and light milk.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Joana at My Gut Feeling.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

Adapted from Fifteen Spatulas

You'll need:

For the shrimp:

1 pound shrimp, shelled and deveined

2 egg whites

1/4 cup cornstarch

1 cup candied walnuts

vegetable oil, for frying

For the sauce:

1/4 cup low-fat mayonnaise

2 tbsp light sweetened condensed milk

1 tbsp honey

1 tsp lemon juice

How to make honey walnut shrimp:

1. In a heavy bottom saucepan, heat up vegetable oil on medium high heat.
2. Whisk together egg whites and cornstarch until thicken and smooth. Dip shrimp into batter, and deep fry for 2-3 minutes, until golden brown. Do it in two batches.
3. Drain on kitchen paper.
4. To serve, combine mayonnaise, sweetened condensed milk, honey and lemon juice. Drizzle over the shrimp and serve with candied walnuts.

With all my love <3

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♥ Black Truffle & Ricotta Poached Egg Muffin ♥

A good morning starts with a good breakfast, or brunch if it's a weekend.

Having a slice or two of whole wheat English muffin at home, I have a handful of idea to make in mind. Sausage muffin? Egg Benedict? Oh wait! I have ricotta in the fridge.

A perfect poached egg is with a runny egg yolk and perfectly set egg white. See that?

I am sure everyone can make the perfect runny egg. It takes time to practice but believe it or not, it is actually very easy. Serve with a little black truffle paste, or maybe pesto, this should be a fulfilling brunch!

This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chinelo at Good Cake Day.

Serve 1
You'll need:
Half slice whole wheat English muffin
1 tbsp ricotta cheese
1 egg
1 tsp white vinegar
1/2 tsp black truffle paste
Salt & pepper to taste

How to make black truffle and ricotta poached egg muffin:

1. Boil a pot of water. Add 1 tsp white vinegar and let it boil. Meanwhile, crack an egg in a small bowl and set aside.
2. Carefully pour the egg into the boiling water, return to medium and let cook until egg white is set, around 5 minutes.
3. Use a slotted spoon, remove the poached egg and let side on kitchen paper to drain well.
4. Toast English muffin on both side. Spread ricotta cheese and season with salt and pepper. Place the poached egg and black truffle paste on top. Serve immediately.

With all my love <3

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♥ Crabmeat & Coconut Jelly Cocktail ♥

Lately, I have got a few pounds of lump king crab meat at home. They are freshly picked from a steamed large king crab that is sourced from a local seafood wholesaler.

I'm feeling a need to make something tropical, but easy, elegant, and great for a capane party.

Chilling the coconut water into semi-solid, forming the jelly to be served with fresh crabmeat and laced with young coconut meat.

And did I mention this clear liquid inside the coconut fruit is nutritiously packed with vitamins and minerals? So healthy!

This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chinelo at Good Cake Day.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

You'll need:
330g fresh coconut water, from 2 young coconut
4g gelatin
Salt, optional
Flesh of 2 young coconut
1/4 lb. lump crabmeat
Chopped Spring onion, to garnish

How to make crabmeat and coconut jelly cocktail:

1. Open the young coconuts and extract the coconut water. Pour them over a fine sieve to remove residue.
2. Separate 1/4 of the liquid into a small bowl. Heat in microwave or over simmering water, and add the gelatin. Stir to melt.
3. Combine the liquid and add salt to taste. Set in any container and chill in the fridge to set.
4. Meanwhile, remove the coconut flesh from the shell. Trim and remove any brown skin.
5. To serve, spoon some coconut water jelly, add lump crabmeat and chopped green onion.

With all my love <3

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♥ Kimchi & Egg Tartine ♥

This quick and easy recipe can be whipped up in just 5 minutes, using a friendly combination of Korean kimchi and scrambled egg to complete an open face sandwich. 

Add some grated parmesan cheese and a dash of black pepper over the tartine. Hmmm!!!

I have added a tablespoon of milk to my egg because I was left half an egg plus an egg yolk from a testing recipe yesterday. Of course, I have learnt a lot of back-to-basic egg recipe that doesn't call for any additional liquid (neither milk nor water), so it is all up to you.

This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jess at Little Girl Story.

Serves 1
You'll need:
1 slice of your favourite bread
1 tbsp salted butter, melted
1 egg
1 tbsp whole milk
2 tbsp store-bought kimchi
1 tbsp grated parmigiano reggiano
1 chopped spring onion, for topping
Salt & pepper to taste

How to make kimchi and egg open-face tartine:

1. Place a saucepan over medium heat. Spread melted butter over the slice of bread and toast until golden brown on both sides. Remove on serving plate. Set aside.
2. Whisk together egg and milk. Cook scrambled egg over medium low heat. Meanwhile, place kimchi next to the scramble egg and stir to infuse the flavor.
3. To assemble, place egg and kimchi mixture over the toast, sprinkle with grated cheese and spring onion. Serve with a dash of salt and pepper to taste.

With all my love <3

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♥ Tamago Musubi Sushi ♥

Aside form ahi poke, musubi is also one of the signature Hawaiian food.

It is essentially like regular sushi made with spam, and comparatively in bigger size.

My interpretation on musubi has been a twist with my favourite Japanese egg omelette - tamagoyaki.

Traditionally, the egg omelette is made in layers and layers of dashi-egg mixture, I simplify the ingredients with handy salt and natural sweetener, plus a cornstarch mixture for stability.

This post is linked to Cook and Celebrate: Christmas 2015 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jazz at Dash of Jazz.

You'll need:
For tamagoyaki, egg omelette:
2 eggs
1 tbsp water
2 tbsp Natvia
2 tbsp salt
1 tsp cornstarch + 1 tbsp water

For spam:
1 small can spam, sliced
1 tbsp soy sauce
1 tbsp Natvia

For Musubi sushi:
1 cup Japanese rice, cooked
Nori, cut into strips
Japanese mayonnaise

How to make tamago musubi sushi:

1. To prepare tamagoyaki, combine eggs, water, Natvia and salt in a bowl. Whisk lightly with chopsticks. Add cornstarch mixture and mix well. Set aside.
2. Place a tamagoyaki frying pan over medium heat. With a kitchen paper dipped in oil, grease the pan and add a thin layer of egg mixture. Tilt the pan to cover the bottom.
3. Poke any air bubbles formed. After the bottom is set, roll into a log from one side to another.
4. Move omelette on one side, apply oil and pour egg mixture to cover the bottom. Lift the omelette to let it spread underneath.
5. When the bottom is set, roll again from one side to another. Repeat with remaining egg mixture.
6. Place the tamagoyaki on bamboo mat lined with plastic film. Shape the egg and let cool for 5 minutes. Slice into equal pieces.
7. Meanwhile, to prepare spam, mix together soy sauce and Natvia.
8. Place spam on frying pan. Heat over medium heat until edges turn golden brown. Flip to cook the other side.
9. When both side turns brown, add the soy sugar mixture and coat the spam evenly from top to bottom. The sauce will turn sticky.
10. Once ready, remove from saucepan and let cool slightly.
11. To assemble musubi, shape one heaping spoon of steamed rice into rectangular shape. Add a dollop of mayonnaise and place a slice of spam.
12. Add another dollop of mayonnaise over the spam and place a slice of tamagoyaki.
13. Wrap the thin strip of nori over to form sushi. Serve immediately.

With all my love <3

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♥ Chinese Salted Egg ♥

Have you ever made your own salted egg? They can pretty much put in everything. In steamed minced pork, serve with barbecued pork rice, or simply just a bowl of steamed rice.

The eggs are to marinade in brine for at least a month.

As an adaptation, I only added a few spices which are available at home. The cinnamon stick and star anise do make a big difference in the flavor. Trust me and try it now!

Adapted from beanpanda
You'll need:
5 duck eggs
20ml rice wine
240g water
60g coarse salt
1 star anise
1 cinnamon sticks
1 tsp Sichuan peppercorn

How to marinate Chinese salted egg:

1. Rinse eggs under water. Check for any crackling and discard the eggs. Wipe to dry.
2. In a small bowl, add rice wine. Place egg in the wine to coat, one at a time.
3. Carefully transfer the egg to a wide mouth mason jar, or any other glass container, and make sure not to crack the eggs.
4. In a saucepan, add water, salt, star anise, cinnamon sticks and Sichuan peppercorn. Boil until the salt is melted. Let cool completely.
5. Pour the salted water over the egg. Place a piece of kitchen paper over them to ensure all eggs are submerged in the salted water.
6. Marinate at room temperature for 30-40 days.
7. At 30th day, cook one in rice cooker to check for level of saltiness. If desirable, remove the eggs and store them in the fridge for up to 1 month.

With all my love <3

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♥ Chinese Tea Smoked Egg ♥

Chinese tea smoked egg, 煙燻茶葉蛋, is traditionally found in herbal tea shops. They usually sell them in a big stovetop at the counter, where you will usually get a herbal drink on the go.

Different from Shanghainese versions 燻蛋, these do not have runny yolk. Instead, they are hard boiled to firm, silky egg white and brown skin.

See that perfect yolk? Neither under nor overcooked. No grey rings too! Yays!

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Jess from Bakericious at this post.

This post is also linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion (XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱)

Adapted from Daydaycook
You'll need:
4 duck eggs
1 tbsp dark soy
3 tea bags (I used Chinese tea and Oolong tea)
80g cane sugar / brown sugar (I used a mixture of both)
80g uncooked rice

Tool: a wok, aluminium foil, stainless steel steaming rack

How to make Chinese tea smoked eggs:

1. In a small saucepan, add water and eggs. Bring to a boil and cook for 2 mins. Turn off the heat and let the eggs sit for 1 min. Discard the water.
2. While running under cold water, peel the egg shell. Sit them in dark soy until dyed thoroughly.
3. Prepare the wok. Layer double folded aluminum foil, place tea bags, cane sugar and rice.
   Place securely a steaming rack. *Heat on high until it starts to smoke.
4. Place eggs on steaming rack and smokes for 3 mins. Turn off the heat and sit for 5 mins.
5. Serve halved.

*Cautious about the smoky flame coming from the wok.

With all my love <3

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