Tofu Omelette

We had Tofu Omelette at a restaurant recently and really enjoyed it. I did something similar for my family and the good thing about making it at home is that I can improvise it to suit everyone! Smaller-sized tofu, add onions, more pepper...etc. Everyone's happy!

Ingredients:~

• 3 eggs
• 1 tbsp milk
• 2 tbsp of oil
  
• 1 block of tofu (any type can be used, I use the hard tofu but the cylinder ones are also lovely), cut into cubes.
• 1 onion, sliced into rings
• 1 tsp salt
• 1 tsp black pepper

~Method~

1. Beat the eggs in a clean dry bowl.
2. Put in some salt & pepper.
3. Pour in the milk and set aside.
4. Put the oil in a small non-stick pan with high sides.
5. Sautee' the onion briefly.
6. Then pour in half the eggs and stir.
7. When the eggs are half-set, put the tofu over the eggs.
8. Pour in the balance of the eggs and reduce the heat.
9. After about 2 minutes or when it had browned on the bottom side, flip the omelette over and cook another 2 minute.
10. Serve immediately.
    

tofu and tempe

1

Soft Boiled Eggs on toast

Like Din & my kids, I enjoy eggs cooked in any style for breakfast. The soft boiled eggs I had in Ipoh was totally awesome. Din was sooooo envious when I sent the photos to him!! Looks like we'll be heading to Ipoh for our next holiday destination! Haaahaaa!

~Ingredients~

• 2 large eggs
• 1/2 tsp salt
  
• 1 tsp butter
• 1 slice of Hainan bread

~Method~

1. Heat some water & salt in a small pot.
2. As the water boils, put an egg into the pot very gently using a spoon.
3. Put in the second egg.
4. Boil the eggs for 3-4 minutes.
5. In the meantime, toast a piece of bread.
6. Once the toast is ready, quickly spread the butter evenly over the toast.
7. Break the shell of the eggs and place the soft boiled eggs over the toast.
8. Serve while hot. Perfect eaten with soy sauce.
   

eggs

0

Onion Scrambled Eggs

There are days when I love a simple, smooth plain scrambled eggs. Mostly though, I love my scrambled eggs with heaps & heaps of chopped onions! Crunch here & crunch there, in between the smooth silky eggs. Yummy!!!

Ingredients:~
3 eggs, beaten
1 tbsp milk
1 medium-sized onion, chopped
2 tbsp butter
1 tsp salt
1 tsp pepper

Method:~
1. Beat eggs in a large bowl. Add the milk.
2. Season with salt & pepper.
3. Melt 1 tbsp butter in a shallow, heavy based pan.
4. Sautee' the chopped onions till it becomes transparent.
5. Put the eggs into the pan.
6. Stir gently and continuously with a wooden spoon on low-medium heat.
7. It should take 3 minutes for the eggs to be ready.
8. Add a knob of butter and serve immediately.

* Sometimes, I just sprinkle a handful of grated cheese immediately after the scrambled eggs is done, instead of the butter.

eggs

1

Telur Pindang Kak Adip

Every time we are in the midst of preparing for each of our weddings, my unassuming cousin Ramlah (we call her Kak Adib) will come with bunches of unusual looking leaves and start cooking them in humungus pots with ‘millions’ of eggs. This I finally understood, is how Telur Pindang is made! Telur Pindang is a Johorean trademark, enjoyed during auspicious occasions. Very special!

Ingredients to blend coarsely:~

• 1 tbsp cumin seeds
• 1 tbsp fennel
• 1 tbsp coriander seeds
• 1 tbsp chili paste
• 10 bulbs shallots
• 5 cloves garlic
• 4 stalks lemongrass
• 2 inches galangal

Other ingredients:~

• 20 medium sized eggs(size C)
• 2 tbsp tamarind paste
• 1 tbsp of salt
• a handful young guava leaves
• a handful fresh tumeric leaves
• a handful cashew nut leaves
• a handful noni young leaves
• a handful sekentut leaves
• a handful coriander leaves
• a handful mint leaves
• a handful shallot skin
• a handful garlic skin

~Method~

1. Prepare a large deep pot. Line all the leaves at the base of the pot.
2. Place the eggs gently on top of the leaves.
3. Place the blended ingredients on top of the eggs. Fill with water slowly & gently till it covers the eggs. Sprinkle with salt.
4. Boil on very very low fire for approximately 4 hours. Top with additional water as the water evaporates. Maintain the same level of water at all times.
5. Even when the fire is off, let the eggs continue to soak in the water to allow the flavours from the water to fully absorb into the eggs.
6. Continue boiling on & off for four days at your convenience at whatever time frame that suits you. Importantly the herbs & leaves must remain in the water.
7. Remove & drain. A properly cooked Telur Pindang keeps very well.

** Please bear in mind though, there is no hard & fast rule to cooking Telur Pindang.
I sometimes just bruise the galangal & lemongrass.
I occasionally put in curry powder or kormak powder or beriani powder to replace the spices.
If you cannot obtain some ingredients, don't worry, just use whatever is available.
I sometimes even use items not in the list and add other things which are not.
The recipe above is a basic guideline....If you feel unsure, feel free to email me!

eggs

4

Pak Esa's Breakfast

My Uncle Pak Esa made this dish for breakfast whenever we visited him in Johor & it never occurred to me to ask him the name of this breakfast..thus resulting in me calling this breakfast after his name. It is an all-time favourite breakfast with my family!

Ingredients:

• 4 tbsp oil
• 2 large potatoes, cubedlarge onions, cubed
• 2 large tomatoes, cubed
• 3 eggs
• 2 tsp salt
• 2 tsp pepper
• 3 tablespoon tomato sauce

Method:

1.Heat oil in pan.
2. Put in the potatoes. Continue stirring till cooked through.
3.Add the onions into the potatoes. Toss it around till it becomes transparent.
4.Put in the tomatoes. Cook for about 3 minutes.
5.Flavour with salt & pepper.
6.Break the eggs into the mixture. Leave to cook for about 2 minutes. Don’t stir. Just flip it over once.
7.Pour in the tomato sauce. Stir gently & take it off the heat.
8. Totally amazing when eaten immediately with bread.

snacks

3

Scotch Eggs

Scotch Eggs is a protein packed finger food which is perfect for picnics, lunch packs or tea-time food when guests drop by. The boiled egg is surrounded by home made sausage meat and coated with breadcrumbs. Deep frying retains the moistness to the meat with a crunch on the outer layer. This snack will fill you up & delicious to eat....

Ingredients:

• 2 cups of minced beef
• 1 tsp salt
• 1 tsp black ground pepper
• 1/2 tsp thyme
• 1/2 tsp Italian seasoning
• 1 tbsp chopped fresh parsley
• 4 hard boiled eggs

Ingredients for coating:

• 1/2 cup plain flour
• 1 egg, beaten
• 1 cup home made breadcrumbs

Method:

1. In a large bowl, mix minced beef and all the seasonings till well combined.
2. Take about 2 tbsp of the sausage meat & roll it into a ball. Then flatten it like a pattie.
3. In the centre of the meat pattie, place one boiled egg.
4. Close the meat around the egg until the egg is covered completely.
5. Coat the meat with flour. Then roll it into the beaten eggs.
6. Quickly lift it up & cover completely with the breadcrumbs.
7. Dip it gently into hot oil, in a deep pan.
8. Deep fry for approximately 6 to 8 minutes, turning it around.
9. Drain on a paper towel & leave to cool.
10.Cut across the centre of the egg with a jaggered knife just as you are about to serve.
11. Wonderful on it's own but also lovely eaten with any sauce of your own choice.

eggs

0

Sambal Tumis Telur Puyuh

Sambal Tumis is the most versatile dish I know........You can cook it with quail eggs, ikan bilis, chicken eggs, squid, prawns, chicken, beef or anything actually. You add lemongrass & galangal...and it's suddenly called Terutup! Remove the sugar and it's Asam Pedas! A truly magical dish using very few ingredients. You can have it with white rice, Nasi Lemak......dip bread or cream crackers in it....everything goes with the Sambal Tumis!


Ingredients:

• 20 quail eggs/ telur puyuh, boiled & briefly deep-fried(direbus & digoreng)
• 1 cup chilli paste/ cili boh
• 1 large onion/bawang besar, sliced(hiris kasar)
• 1 tbsp tamarind paste/ asam jawa, mixed with 1/2 c water(diramas bersama ½ cawan air)
• 1 tsp shrimp paste/ belachan, roasted(dibakar)
• ¼ cup oil/ minyak masak
• 3 tbsp palm sugar/ gula Melaka
• 2 tsp salt/ garam
• Ingredients to blend:-
• 8 shallots/bawang merah kecil
• 4 cloves of garlic/bawang putih

Sambal Tumis Telur Puyuh

Method:

1. Heat oil in a pot. Sautee' blended ingredients till fragrant.

2. Put in the shrimp paste & chilli paste till the oil separates from the ingredients.

3. Pour in the tamarind juice, salt & palm sugar. Stir well till it boils gently.

4. Put in the sliced onions & quail eggs.

5. Cook till the onions are slightly limp.



Caranya:

1. Panaskan minyak didalam periuk. Tumiskan bahan dikisar sehingga harum.

2. Masukkan belachan & lada boh. Tumis sehingga naik minyak.

3. Curahkan air asam jawa, gula & garam. Gaul rata sehingga mendidih.

4. Masukkan bawang besar & telur puyuh.

5. Masak hingga bawang mula layu.

eggs

0

Prawn Omelette

As we come closer to the end of Ramadhan, I just feel the need for simple, tasty food that will fill me up and sustain me throughout the day........Prawn Omelette fits the bill perfectly! Lovely!

Ingredients:

• 3 large eggs, beaten
• 2 tbsp milk
• 2 tbsp oil
• 1 tbsp butter
• 1 tsp salt
• 1 tsp pepper
• 1/2 cup prawns, cleaned & skinned
• 1 large onion, sliced
• 1 red chilli, sliced
• 2 birds-eye chilli, sliced
• 1 bunch of coriander shoots

Method:

1. Beat the eggs with salt, pepper and milk till it froths.
2. Melt butter in a 6" omelette pan. Put in the oil.
3. Sautee' the onions till it softens. The add the prawns and cook briefly.
4. Put in both the chillies.
5. Pour the egg mixture into the sauteed onions & chillies.
6. Keep stirring on high heat for a few seconds.
7. When the eggs begin to set, reduce the heat & stop stirring.
8. Flip the omelette if desired.
9. Enjoy while hot & steaming!

seafood

0