Sunday Breakfast

Prawn Omelette

Ingredients:

12 prawns (shelled and deveined)
4 eggs (beaten and mix with 1 tbsp soy sauce)
2 tsp cooking oil

Methods:

1. Heat a tsp of oil on a non stick pan. Saute the prawns until they turned pink.

2. Mix the cooked prawns with the beaten eggs in the bowl.

3. Heat a tsp of oil on the same pan. Pour the egg mixture into the pan. Cook and stir till the mixture is completely dry.

4. Turn the heat off and serve immediately.

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Egg Tarts

Mainly adapted from Christine's Recipe. Visit her website for the original recipe. (http://en.christinesrecipes.com/2009/03/cantonese-egg-tarts-recipe.html#.URtSKxEaySM)


Ingredients for the crust:

225g plain flour
125g butter
50g icing sugar
1 egg, whisked
1 tsp vanilla essence


Ingredients for the custard:

3 eggs
90g caster sugar
225g hot water
85g evaporated milk


Methods for the crust:

1. Place butter at room temperature until softened. Whisk the butter and sugar until the mixture is smooth, fluffy and light in color.

2. Add in whisked egg, half at a time, whisk slowly. Add vanilla extract, mix well.

3. Sift in flour and make sure all ingredients combine well. Knead into dough.

4. Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size.

5. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.


Methods for the custard:

1. Add sugar into hot water, mix until completely dissolved. Let the water cool.

2. Whisk egg with evaporated milk. Pour in sugar water. Mix well.

3. Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.


Baking methods:

1. Preheat oven to 200C. Bake tarts for 10 to 15 minutes until the edges are lightly brown.

2. Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.

Mee Siam (Dry Version)

Chilli Paste

After frying

I saw a post from The Little Teochew about the dry version of Mee Siam few months ago. I was drooling and immediately bookmarked the page.

Today I wanted to fry bee hoon but didn't want to cook the usual one. So I thought of whipping up this spicy and sour bee hoon! Indeed the bee hoon was very addictive! Hahaha!!! My brother had 3 plates!!!

I changed the recipe a bit because 1. for more people, 2. we prefer spicer! That why I added chilli padi. The result? Oh it was awesome! Oh by the way, limes are must have! ;)

Ingredients:

1 pack of Chilli Brand Bee Hoon (soak with water until soften) 400g
Chives (cut into short length)
1 piece of firm beancurd ( cut into thin slices)
3 eggs (beaten)
Cooking oil
Oil for frying the chilli paste
1 tsp sugar
1 tsp salt
100ml water
Limes

Chilli paste (blend all the below ingredients together into a paste):

6 red chilli (deseeded)
4 chilli padi (deseeded)
10 shallots
10 garlic
4 tbsp Tau Cheo

Methods:

1. Heat the oil (use more oil) in a non stick pan. Fry the chilli paste until fragrant and oil seeping out from the paste. Set aside.

2. Fry the eggs and cut them into thin slices. Set aside.

3. Fry the beancurd until golden and crisp. Set aside.

4. Using 2 tbsp of cooking with a heated wok. Toss in the Bee Hoon.

5. Quickly add the chilli paste and water into the wok.

6. Mix and toss the bee Hoon with the paste evenly.

7. Add the salt and sugar. Mix well.

8. Toss in the beancurd and chives. Mix well.

Place some egg slices on top of the Bee Hoon and a lime at the side.

Braised Pork Belly (Tau Yew Bak)

Always use good quality of thick dark soya sauce so that it can bring out the flavorful of braised meat. I like to braise meat using claypot and let the meat simmer with low heat until it become tender. Well, this is a sinful yet comfort food for my family. Especially my son, he loves 卤肉 and 卤猪脚... By the way, I think 五花肉 is tender and less fatty than 三辰肉.

In this recipe, I used 三辰肉 because couldn't find 五花肉 in the supermarket.

Ingredients:

500g pork belly 五花肉 or 三辰肉 (no need to slice)
4 cloves garlic (slightly bruised)
4 hard boil eggs
1 firm tofu

4 tbsp of thick dark soya sauce
1 tsp of oyster sauce
1 bowl Water
2 tbsp cooking oil
Salt

Methods:

1. Heat the oil using a non stick pan.

2. Sauté 1 clove of garlic till fragrance and remove the garlic. Leave the oil on the pan.

3. Pan fry the pork belly. Add 1 tbsp of thick dark sauce on top of the meat. Cook for a minute.

4. Flip to another side and drizzle 1 tbsp of thick dark sauce. Pan fry the meat till slight browned (about 3 minutes). Remove the meat and set aside to cool.

5. Once the meat has cooled down, slice the meat into bite sizes.

6. Heat 1 tbsp of oil in a clay pot. Sauté the remaining garlic.

7. Add the pork belly and stir fry.

8. Drizzle the remaining thick dark sauce and stir fry.

9. Add the water and oyster sauce. Let it simmer for 30 minutes. You can add more water as desired.

10. Add the tofu to simmer for 10 minutes. Flip to another side and simmer for another 10 minutes.

11. Add the eggs and continue to simmer. Turn the eggs after 10 minutes to ensure the eggs are evenly browned.

12. Before turning off the fire, add a pinch of salt (if the sauce is not salty).

Poppy's Breakfast

I always like English Breakfast. Sometime during the weekends, I will make myself this type of breakfast with a cup of coffee. Bacons, hams and eggs are my favorite! Yummy!!!

Serve 1

Ingredients:
2 eggs
2 picnic ham
1 bacon

For the salad:
4 butter head lettuce leaves
6 slices of tomatoes
6 slices of cucumber
2 tablespoons of kennel corns (cooked)

Methods:

1. Heat a non stick pan. I'm using Happycall pan.

2. Firstly, cook the bacon to your preference.

3. Place the lettuces on the plate. Next, place the tomatoes and cucumbers. Sprinkle the corn on top of the salad.

4. Remove the bacon and start to cook the ham for a minute. Flip the ham and cook for another minute.

5. Remove the ham. Place both bacon and ham on the plate.

6. Lastly, break two eggs into the pan. Sunny side up to your preference.

7. Serve with salt and pepper.