Thai Pork Omelette

Cooked this before sans the pork, recipe is HERE

This time it's another version with the addition of minced pork
Recipe is from Marion's Kitchen

What you need:

3 eggs
1 tsp fish sauce
75g minced pork
oil for frying

Method:

1. In a bowl, beat eggs and fish sauce. add in minced pork and mix really well. Set aside for 10minutes
2. Heat oil in a wok. Pour egg mixture into the center of the wok. Wait for it to bubble up
3. Using a spatula or chopstick, break the eggs a little in areas to make sure there is no uncooked layer at the top
4. When the edges crisped up, flip over the omelette. Cook until golden and crispy
5. Drain from the oil using strainer and transfer to a plate lined with kitchen towel. Blot some oils on top. Serve with hot rice and chili sauce

Eggs In A Cup

Another treat I enjoy eating that you may consider to surprise your mom on Mother's Day
If she doesn't prefer something sweet in the morning while you plan to make her breakfast, this is one good choice. It's in fact also good for lunch or snack :)

Okay, this one needs more chopping and stuff you need to do in the kitchen, but trust me, it's worth it :)

What you need:
(6 cups)

6 Mission Original Wrap
chopped red peppers
chopped green peppers
sliced Swiss brown mushroom
halved cherry tomatoes
sliced breakfast ham
6 eggs
3 tbsp grated Parmesan cheese
3 tbsp grated Mozzarella cheese
salt and black pepper to taste

1. First, preheat your oven to 180degC. Grease 6 holes muffin pan. In a bowl, mix in eggs, Parmesan cheese, salt and black pepper

 

 

2. Cut wraps into circles that can fit nicely into each hole in the muffin pan. Place them into the pan. prepare the ham, and vegetables

 

 

3. Place the ham and vegetables equally into each cup followed by pouring the egg mixture over it, close to the rim of the cups

 

 

4. Carefully place the pan into the preheat oven and bake for about 15mins. Remove from oven and add in mozzarella cheese into each cup and bake again for about 5mins til the cheese melted and the cup is crispy, Serve warm

 

 

 

This is a very versatile dish as you may use whatever ingredients you prefer. What I made was what my family and I love. You can replace ham with bacon, sausage while you can use whatever vegetables you love :)

 

 

Crispy cup with delicious juicy filling. Yum!

 

 

 

This is another post is in conjunction with invitation from Mission Foods Singapore to contribute some menu ideas for this coming Mother's Day tomorrow

 

At the same time, a special guest, Adam Liaw,  Australia Master Chef Season 2 winner, came up with a book of menu ideas "Quick and Easy" Dinners created in collaboration with Mission Foods

 

 

One more recipe in this book that caught my eyes was Beef Bulgogi and Kimchi Wraps. I must try this! :)

 

 

 

Meantime, I'd like to wish all the wonderful mommies out there.. HAPPY MOTHER'S DAY!

 

Xmas 2014 - Small Gathering 4The Kids (& The Parents Too)

We had a jolly time on that one evening when my kids together with their friends, which happen to be my kids school mates and my neighbors too, gathered at my place. The kids were busy playing together while we the parents had so much fun catching up (read: gossiping LOL)
The kids had presents under Xmas tree and they happily ripped off all of them in no time, and they didn't even want to wait til after dinner hehe..

Posing with all the Xmas gifts :)

 

 

 

We had potluck for dinner, all the yummy food that made us so stuffed!

I cooked Indonesian style yellow rice, turmeric fried chicken and sambal eggs and I had beef floss sent from Indonesia which goes well with the yellow rice. I also baked fruit pastry cake and Xmas tree brownies with my kids as the decorator :)
One mummy made very yummy ondeh2 (we call it 'klepon' in Indonesian) and also really delicious samosa. Another mummy cooked fried noodles, fried chicken nuggets, made veggies achar and yummy agar2 too. Also my sis came and she cooked delicious begedil (we call it perkedel in Indonesian)

Now I will share all the dishes I cooked and the cakes I baked :)

First, I start with the delicious Indonesian style yellow rice, cooked in rice cooker
It's one yummy and tasty rice which I forgot to take picture of aarrggh! I only had 1 picture which has been mixed with chicken pieces taken with my handphone

Source: Diah Didi

What you need:

500g long grain rice
about 900ml water
11/2 tsp ground turmeric
4 pcs Indonesian bay leaves
4cm blue ginger, peeled and lightly pounded
2 stalks lemongrass, lightly pounded
2 pandan leaves, tied a knot
11/2 tsp salt
6 tbsp instant coconut milk (I used Kara)

Method:

1. Mix together all ingredients except coconut milk in rice cooker, give a quick stir and let it start cooking
2. When the cooking process stops (usually when the light switched to "keep warm" mode), quickly pour in coconut milk and stir well. Close back the rice cooker and after about 30mins open up and give a thorough stir, discarding the lemongrass and blue ginger. And it's done :)

Second is turmeric fried chicken. Tasty and tender very well marinated chicken fried til golden brown. It's a must when one eats yellow rice :)

 

 

Source: Herti Kitchen

 

What you need:

 

1 free range chicken, cut into pieces

2 pcs Indonesian bay leaves

2 stalks lemongrass, lightly pounded

250ml coconut water mixed with 100ml water (original recipe used 250ml water)

cooking oil for frying

1 large lime to pre wash the chicken

 

Blend together:

5 candlenuts

1 tsp ground coriander

8 cloves of garlic

1 tsp ground turmeric

4cm blue ginger, peeled and sliced

4cm old ginger, peeled and sliced

11/2 tsp salt

 

Method:

1. Squeeze large lime over the chicken and let it stand for about 15mins. Rinse
2. Slather the blended spices all over the chicken including inside the cavity, cover in cling wrap and keep refrigerated for a minimum of 2 hours
3. In a large wok, pour coconut water mixture, together with bay leaves, lemongrass. Bring to boil and then add in chicken. Let it cook til the liquid is much lesser and thickened
4. In another wok, heat cooking oil and fry the chicken pieces til golden brown

Third is sambal balado egg. Another must dish to accompany yellow rice. I am not too tolerant to super spicy dish using bird's eye chili so I used all large red chilis and I discarded most of the seeds. Those love super spicy dishes, you may retain all the seeds and/or add bird's eye chili into it

Source: NCC (Natural Cooking Club)

What you need:

10 hard boiled eggs, peeled (original recipe fry the eggs)
400g large red chilis, discard the seeds, cut in chunks and blitz in food processor but not too smooth
120g shallots, peeled and thinly sliced
25g garlic, peeled, halved and blitz in food processor til smooth
1 stalk of lemongrass, lightly pounded
1pc Indonesian bay leaf
1cm blue ginger, lightly pounded
salt, sugar and chicken stock powder (to your preference)
150ml cooking oil

Method:

1. Heat oil in a wok and sautee shallots til translucent. Add in chilis and garlic and continue to cook til fragrant
2. Add in lemongrass, bay leaf and blue ginger, stir well and cook for a few mins
3. Add in salt, sugar  and chicken stock powder, stir well and adjust the taste
4. Add in eggs, stir well, let boil for a while and remove from heat

 

 

So those are the three dishes I cooked. Now is the cake I baked that day. It's actually an old recipe I once tried to make too and my family and I loved it. Fruit pastry cake. You may view it HERE

This cake has been popular lately in some Facebook baking groups. I followed the modified recipe I found there. My apology as I can't remember who did the modification hence no mention here. Anyway, it turned out really good :)

 

 

 

 

Original recipe is from Happy Home Baking

 

What you need:

 

100g butter
180g caster sugar (reduced to 165g) 

50g low fat yogurt (I used 70g)

30ml fresh orange juice (addition)
3 eggs, lightly beaten, room temperature
1 tsp vanilla extract
1 tsp lemon zest

210g plain flour
1 tsp baking powder
500g fruits (I used canned peach, fresh raspberries and blueberries)

 

Method:

1. Wash, cut and drain fruits - set aside
2. Grease with butter the side of a 9" or 8" round pan and line the base with parchment paper
3. With an electric mixer, cream butter, sugar and yogurt till light and fluffy
4. Add in the eggs gradually and beat till incorporated in the batter. (the mixture may appear slightly curdled)
5. Add vanilla extract and zest. Mix to combine
6. Sieve over flour and baking powder and mix till smooth
7. Pour batter into prepared pan and smooth out the top with a spatula
8. Arrange fruits on top, don’t press the fruits down into the batter. Decorate the fruits as desired
9. Bake in pre-heat oven at 180degC for 60minutes or until a skewer comes out clean when inserted into the cake. Cover the top with foil in the last 15 mins of baking to prevent the top from getting over browned
10. Leave the cake to cool in the pan for about 5~10 mins
11. Dust the cake with some icing sugar if desired

 

The last thing I baked was decorated Christmas tree fudgy brownies. Please refer the recipe is HERE

I used 2 brownies pans so that it turned out not so thick. Then I cut into long triangle to Christmas tree shape. After it's completely cooled, I poked each triangle with ice cream stick and let my kids decorating them with whatever I had on hand - with a little help from me :)

 

 

This is my favorite :)

 

 

 

So, that's all what I have prepared for the gathering. We all enjoyed it so much and can't wait for another one next year! LOL

 

This post is linked at Cook and Celebrate: Christmas 2015 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids at here.

 

 

 

***Please pardon the quality of some of the pics above. They were taken using my mobile phone in a rush LOL

Nasi Liwet Solo

That's the name. I do not know how to translate it in English LOL
A very fragrant and delicious Indonesian dish particularly from a city in Central Java called Solo I can't find in Singapore so no choice I must make my own whenever the craving sets in. And it's a pretty complicated as there are several dishes in it. A lot of ingredients involved, a lot of work too. But it's worth it. Seriously! :)

A dish typically served on a layer of banana leaf over the serving plate

It consists of tasty coconut rice, white curry chicken, stir fry spicy chayote, egg stew and yellow curry thick sauce. Put together and eat. Heaven!

 

 

 

Recipe is from Diah Didi's Kitchen

 

What you need & method:

 

For the tasty rice:

250g rice

2 Indonesian bay leaves (daun salam)

1 lemongrass, take just the white part and lightly pounded

enough salt

600ml coconut milk (I mixed 300ml coconut cream with 300ml water)

 

Method:

Mix everything in rice cooker and let it cook. When the switch turned to warm, let it stand for 15mins then fluff up the rice (the amount of coconut milk varies according to the type of rice used)

 

For the stir fry spicy chayote:

2 chayote, peeled and cut into thin strips

8 shallots, sliced

4 cloves of garlic, sliced

2 Indonesian bay leaves

2cm blue ginger, lightly pounded

6 large red chilies, discard the seeds (you can keep the seeds for spicier taste.. original recipe used 4pcs only as she added bird's eye chilies too)

10 green bird's eye chilies - whole (I skipped)

1/2 tbsp dried shrimp, soak in warm water to soften and grind til fine

1 tsp chicken stock powder

enough salt

1/2 tbsp coconut sugar

800ml coconut milk (I mixed 400ml coconut cream with 400ml water)

2 tbsp cooking oil

 

Method:

Heat oil in a pan. Sautee shallots, garlic and chilies til fragrant. Add in dried shrimp, bay leaves, blue ginger, mix well. Add in coconut milk, chicken stock powder, salt, coconut sugar and bring to boil. Add in chatoye, stir well and let everything cooked. Adjust the taste and you're done

 

For the white curry chicken:

1 whole free range chicken, washed and cleaned, discard unwanted fats and cut into 2parts

1L coconut milk (I mixed 500ml coconut cream with 500ml water)

2 Indonesian bay leaves

3 kaffir lime leaves

2 lemongrass, lightly pounded

3cm blue ginger, lightly pounded

1 tbsp coconut sugar

enough salt

To grind together: 8 shallots + 2 cloves of garlic + 6 roughly chopped candlenuts + 1 tsp coriander seeds + 2cm peeled yellow ginger

 

Method:

In a large wok or pot  add in the blended ingredients, chicken, coconut milk, bay & lime leaves, lemongrass, blue ginger and coconut sugar. Bring to boil and then let simmer til the chicken soft and  liquid thickened up. Add in salt, and adjust the taste. Transfer the chicken into another serving bowl and reserve the liquid to make the curry thick sauce

 

For the eggs:

4 hard boiled eggs, peeled

1.5L water

1 1/2 tsp salt

a handful of shallots skin

2 Indonesian bay leaves

 

Method:

In a pot bring to boil all ingredients and simmer til eggs turned brown. Transfer the eggs onto a serving plate

 

For the curry thick sauce (we call it "areh" in Indonesia):

2 beaten eggs

enough of the soup used to cook the chicken

 

Method:

In a heat proof bowl, mix eggs and soup and steam til cooked, about 20mins over medium heat

 

 

 

 

How to serve...

Place a layer of clean banana leaf, scoop some coconut rice over it added with the egg, spicy chayote, shredded chicken and the thick curry sauce

For those who like really spicy dish, you may eat with sambal belachan. Yum!

 

This post is linked to the event Little Thumbs Up (October 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious

 

AFF Indonesia - Martabak Telur

Influenced by Indian dish, martabak telur (egg murtabak) is so famous in Indonesia
It's commonly eaten as snack, but many likes to eat it with rice as a meal too :)

Recipe is from HERE

What you need:

For the skin:
250g plain flour
1 tbsp cooking oil
200ml boiled water, room temperature
1/4 tsp salt
extra oil for soaking the dough

Note:
For lazy bum like me, the use of frozen spring roll skin is really favourable - I did just that LOL

For the filling:
300g minced chicken (commonly used beef/mutton)
6 shallots, sliced thinly
3 cloves of garlic, grinded
1 tsp curry powder
salt, sugar, pepper
enough water to simmer
10 eggs (I only used 7) - lightly beaten
onion, finely chopped
spring onion, finely chopped

Garnish:
cucumber pickled
dipping sauce

For the dipping sauce:
25g red chilli (I used 50g)
25g red bird's eye chilli (I skipped)
25g garlic
75g palm sugar
25g sugar
2 tbsp vinegar
250ml water
enough salt as preferred

For the pickled cucumber:
1 cucumber, remove the seeds inside, cut small
sugar, vinegar

Method:

Skin:

1. In a large bowl, pour in plain flour. Make a well at the centre and pour oil in. Mix
2. Gradually add in water, knead til it forms smooth dough. Divide dough into 10 and dip them into oil (totally submerged), soak for an hour
3. Take 1 piece of the skin dough and on a flat surface, keep pressing til thin and wide
4. Keep pulling and stretching from all sides to make it as thin as possible
5. Do the same with the rest of the dough

Filling:

1. Heat 3 tbsp of oil in a wok, and sautee shallots til fragrant
2. Add in garlic, salt, pepper and curry powder, continue sautéing til well cooked
3. Add in minced chicken, cook til color changed. Add in some water (just a little bit, I added about 50ml)
4. Cover wok and let simmer til almost dry. Adjust the taste if necessary. Off heat
5. Mix in chopped onion, spring onion, beaten egg and stir well

Sauce:

1. Mix all ingredients except vinegar and bring to boil over medium low fire til slightly thickened
2. Add in vinegar, stir and off heat

Pickled cucumber:
Mix all ingredients and stir well. Keep refrigerated. Advisable to prepare this in advance

To prepare martabak:

1. Heat 3 tbsp oil on a flat surface non stick cooking pan
2. Over low fire, put 1 piece of the skin on the hot pan, spoon about 2-3 tbsp of the filling at the centre, and fold like an envelope til the filling is completely wrapped inside
3. Cook til golden brown and flip, cook the other side til golden brown too
4. Transfer onto a serving plate

Serve martabak while it's hot together with the dipping sauce and pickled cucumber
The crispy skin is so delicious eaten with the tasty filling. The sweet sour spicy sauce makes it just perfect. Munch it together with the pickled cucumber. Yumz!

I am submitting this post to Asian Food Fest: Indonesia, hosted by me, Alice from I Love. I Cook. I Bake       

Egg In A Cup

Simple and yummy breakfast I doubt anybody will say no :)

 

 

There's no recipe for this

You simply need to put beaten eggs, sliced ham, chopped broccoli and a pinch of ground black pepper in a bowl. Mix well with fork

Spoon on a lightly oiled (or buttered) muffin pan, sprinkle grated cheddar cheese and bake in a preheated oven of 200degC til golden brown

 

That's it! It's that simple

You may use any available preferred meat and veggies if you're not into ham and/or broccoli

 

 

 

 

This recipe doesn't need salt. The saltiness comes from the ham and cheese

It's so tasty and I love the texture, too. Slightly crisp on the outside, soft and moist on the inside

This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, hosted by me, Alice from I Love.I Cook.I Bake

Bill's Scrambled Eggs (Bill Granger)

I love this creamy scrambled egg
This time I put it in wholemeal wrap with ham and black pepper cheese
Put the wrap on a heated non stick pan. Place ham on one side of the wrap, place cheese on the other side. Let cook for 30 seconds. Place the eggs over the ham, fold the wrap
And breakfast is ready!

 

 

Recipe for the scrambled egg is from HERE

 

What you need:

 

2 eggs

80ml cream

pinch of salt

10g butter

 

Method:

1. Place eggs, cream and salt in a bowl and whisk together
2. Melt butter in a non-stick frying pan over high heat. Pour in egg mixture and cook for 20 seconds, or until gently set around the edge. Stir the eggs with a wooden spoon, gently bringing the egg mixture on the outside of the pan to the centre. The idea is to fold the eggs rather than to scramble them
3. Leave to cook for 20 seconds longer and repeat the folding process. When the eggs are just set (remembering that they will continue cooking as they rest), turn out onto a plate and serve

 

A very filling meal in the morning!

 

 This post is for Cook like a Star, organised by Zoe from Bake for Happy Kids, Yen from Eat your heart out and Mich from Piece of Cake

AFF Thailand - Thai Style Omelette & Stir Fry Kai Lan

So simple to make. Delicious yet dangerous
Why? Because eating these two dishes will make you end up eating lots of rice LOL

Recipe for the omelette is HERE

What you need:

2 eggs, lightly beaten
2 drops of lime juice (can use lemon juice or vinegar, too)
1 tbsp. cornstarch (or potato starch or rice flour)
1 tsp fish sauce
3/4 cup vegetable oil

Method:

1. Mix lime juice, fish sauce and flour til no more lumps
2. Mix the sauce with the beaten eggs
3. Heat oil in a frying pan and pour egg from about a foot above the pan
4. Cook for about 20 seconds, flip and cook for another 20 seconds
5. Serve immediately

Recipe for the vegetables is HERE

What you need:

a bunch of kai lan
1 1/2 tbsp chopped garlic
1 fresh red chilli, minced
2 tbsp vegetable oil

Stir fry sauce:
3 tbsp cooking sherry (I replaced with 1 tbsp apple cider vinegar)
1/4 cup chicken stock
1 tbsp oyster sauce
1 1/2 tsp fish sauce
2 tsp brown sugar

Method:

1. Mix stir fry sauce
2. Heat oil in a frying pan and sautee garlic and red chilli til fragrant
3. Add in kai lan and cook for a minute
4. Pour in stir fry sauce and mix well, cook for another minute
5. (make sure kai lan is not over cooked, crunchy kai lan is the best)
6. Serve immediately

This post is for  Asian Food Fest November 2013: Thailand hosted by Lena from Frozen Wings

Scotch Eggs With Cornflakes Coating

I am not sure about you, but I have the habit of collecting cut out recipes from whatever resources I find... Newspapers, magazines, inserts, promo leaflets, boxes from food ingredients I buy... anything :) I have a high pile of them, the height is getting close to the stack of my recipe books LOL

With so many great recipes from other bloggers and recipe books, also my ever so long to do list, this stack of cut out most of the time untouched :) Not forever though
At times I still flip them through, especially when I need inspiration while doing my weekly plan of what to cook for the family. Yes, most of the time I plan ahead my family's meal :)

Ok, this great idea I found at the back of Kellog's corn flake box. I tried and yes it's good, real good :)

Another habit of mine - I always tick those recipes I've tried successfully LOL

What you need:

5 eggs (the picture shown in the cut out used quail eggs, I used normal eggs) - hardboiled, shells removed
200g chicken meat
2 cloves garlic, chopped
2 shallots, chopped
1/2 tsp turmeric powder (original recipe used 3g turmeric root)
5g ginger
2 pcs kaffir lime leaves, sliced
2 red bird's eye chillies, sliced (I omitted)
1 stalk spring onion, chopped
1 red chilli, finely diced (I omitted)
1 tsp plain flour + more for coating
1/2 tsp salt
pinch of white pepper
1 egg, lightly beaten
corn flakes, for coating, crushed
oil for deep frying

Method:

1. In a food processor, process together the chicken, garlic, shallots, turmeric, ginger, kaffir lime leaves and chillies if using, until the meat develops a bounciness and elasticity
2. Remove mixture into a bowl and stir in spring onion, plain flour, salt, pepper, combining everything thoroughly
3. Wrap meat around whole de-shelled eggs
4. Coat the eggs with the beaten egg, then flour, coat again with beaten egg, then coat with crushed corn flakes
5. Deep fry the eggs til exterior is golden brown

I'm submitting this post to  Little Thumbs up (Egg) organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Yen from Eat your heart out, at this post

 

 

I'm also submitting this post to Cook-Your-Books #3 hosted by Joyce from Kitchen Flavours

 

 

Murtabak Mee

I cooked this yummy dish a while back....

 

I didn't use specific recipe, I just dumped a packet of instant noodle (cooked) and the seasoning in a mixing bowl, added in 3 beaten eggs, chopped spring onion
Mixed them well, and cooked like making omelette
It's yummy, sinfully yummy :)

Then I saw Mui Mui from My Little Favourite DIY made a very similar version, and I was like being reminded on how good this dish is
So I made again :)

I did just like the first time I made it, but this time I added chopped onion like Mui did, as well as reducing egg to 2 instead of 3
So if you see the pics, this time the noodle is more visible than the my first try
And yes, it's even more yummy :)
So this is the recipe I'll stick to....
 
What you need:
 
1 packet instant noodle (I used Nissin garlic chicken flavour)

1 medium onion - peel and chopped

2 large eggs - lightly beaten

some spring onion - chopped

 

Method:

1. In a bowl add in lightly beaten eggs, noddle seasoning, chopped onion and spring onion. Set aside
2. Cook instant noodles until soft. Drain and add into eggs mixture and mix well. Divide mixture into 2 portions evenly into two small bowls
3. Add a little cooking oil into a non stick frying pan. Swirl around to coat the pan and heat the pan for a while
4. Pour a bowl of the mixture into the pan to fry until both side are lightly brown and cooked
5. Serve immediately