Archive for category Egg

Fried Souffle? Yes, you read that right!!

Posted by blurcheryl in 30 minute Quickmeal, Asian, Bake, Egg, My Cook Book, Pork, Soup, Vegetable, Western on June 23, 2011

I am sure everyone know what is Souffle. Maybe have not tasted one, but heard of the Souffle word at least. HK movies always show them so high class, order souffle as dessert geh! 

But have you heard of Fried souffle? Again maybe not.

Perhaps it doesn’t sound rational to fried the souffle. Does the idea bother you?

Try not okay?! The fried souffle is on the savoury side, the sweet sugar is absent from this recipe.

First of all, beat the egg white by using the hand whisk until the egg whites are fluffy and stiff. I’ve got 4 egg whites in it, it turn out quite a lot, so I suggest 3 egg whites would be sufficient for 2 person.

The seperated egg yolks, add in salt, pepper, chilli flakes a bit ( I notice that I put chilli flakes in everything I cook :P ), if you have chicken cubes, maybe a half a cube, or you may add a teaspoon of fish sauce its all up to you. Finely chopped onion can be added too. Stir the egg yolk and whatever ingredients you want to put i.

Then fold in the egg mixure into the egg whites gently. Make sure its well combine try not  to over ly done it or you’ll loose all the air in the egg souffle. Use a pan, drizzle over olive oil and pan fry the Egg souffle until golden brown.

 Tadaa!! Fried Souffle done!

To serve the dish my way, make some bacon crumbly, add in nuts (I put here Pecan but not so nice, I think substitute with walnut would be better), some kwailo spinach, mushroom sauce (its actually Campbell Soup that I use so that I can drink the soup too). Malaysian being Malaysian, for the love of Chilli, you can eat this with Chilli sauce. Why not right?  Kampung Koh Garlic Chilli lagi best. haha

 

Hope you will enjoy this recipe creation of mine! haha

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Chinese pancake and Kimchi pancake

Posted by blurcheryl in Egg, My Cook Book, Vegetable on April 7, 2011

Monday go to work. Tuesday go to work. Wednesday go to work. Thursday go to work. Friday go to work. Boring!

Saturday do what? Lazy around

Sunday do what? Still try to lazy around.

But still have to clean the house, mop the floor, clean the kitchen and once a while  inspect how are my plants getting on with life .. life or death or suffering or just enjoying sunlight.

Sunday is also a time to play masak masak for me.

Hubby has been hinting about having chinese pancake the way MIL cook it, but I ignored it a couple of times until well, when the Kampung Koh Garlic Chilli is available at home. Hubby loves eating pancake W I T H that chilli, and the main ingredient to set him a happy face for having pancake is also because of that chilli sauce. Nothing to do with the pancake nor my cooking skills.

So I just use simply whatever there is at home.

Chinese tea mushroom- julliene

The remaining of the wheat flour I got from the Korean market

Add water and eggs

Pan fry the flour mixture. This photo does look ugly.

Kimchi Pancake. Add Kimchi and Gochujang pepper paste

Simple Snack for a Sunday afternoon.

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Cooking Rich at home

Posted by blurcheryl in Asian, Bread, Egg, My Cook Book on December 15, 2010

My first try on Homemade RICH  Kaya (coconut egg custard) .

What do you think?

Boleh tahan ka?

I actually Ter-caramelized the sugar, thats why the outcome of the kaya colour is darker than usual, not that I use gula melaka or what.  I don’t really fancy gula melaka adoi, but my Kaya does taste like one. I tried to reduce the sugar from the original recipe, but it is still too sweet to my liking. Texture wise, its smooth and no clumping Thank God or it’ll go down the drain.

What you need for kaya are:

  1. 2 eggs preferably A size
  2. 1 packet of coconut milk or if you can get fresh coconut milk will be better (1 biji la)
  3. 150gm Sugar (the more you put the longer you can keep the kaya)
  4. Pandan leaves (optional) I didn’t put this

Cooking Rich – How to  (the Right Way )

I am not going to tell you how I caramelized the sugar and make my kaya like dat lor)

Firstly, use a pot fill with less than half full of water and bring to boil, or if you have double boiler better. If not look at the photo above, do something like dat. Crack 2 eggs into a bowl and beat it using a whisk. Pour in sugar, and continue whisking. Put the bowl on top of the pot with the boiling water, reduce the fire to low heat and slowly stir in coconut milk. Keep whisking, if the whisk is too big, then you can change to fork, or whatever that suit you la, as long as you continue stirring it. Do not bring the fire to high heat as it may result in clumping and not smooth lor.

Now you have to stand there like 1 hour or maybe 1.5hours just continue stirring until the mixture thickens. Your RICH Kaya will be ready when the mixture coats the back of whatever that you use to stir. It may appear runny, or watery but its okay because when it cools down it will thickens. If its not as thick as you prefer, put back at the double boiler and stir longer it’ll do the trick.

Its very simple process hope you try it at home!

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Urgh Egg Fanatic

Posted by blurcheryl in Chicken, Egg, My Cook Book, Pork, Western on May 6, 2010

ACTUALL is EGG BENEDICT

In fact I never tried any Egg Benedict in my life, but stumbled upon this Eggies recipe so I decided to invite my Hubby to be my guinea pig again. Poor Him

If you too does not know what is egg Benedict, you may google it. There are lots of recipe on the web and its pretty easy to make. Since I didn’t know how to make English Muffin and I doesn’t want to buy a loaf of bread on Thursday just for this meal, so I substitute the English Muffin with homemade crepe.

And as for the Bacon, I don’t have any in my fridge. Well my funny hubby doesn’t really like to eat bacon as it’s too salty, so again I personalise the recipe. Bacon substitute with thinly sliced pork meat. Shown in the photo, I sliced the pork so thin it’s almost transparent, but hmm my camera doesn’t do any justice to my remarkable knife work. I marinade the pork with some Mc Donald’s Pepper (yep, from Mc Donald, ermm I kind of took too many of it, tipu and why waste right :P haha), a dash of salt and light soy sauce only. Tips: To slice the meat very thin, slice the meat when it’s still hard as ice, don’t wait till it is defrosted and lembik, it’ll be impossible to do it then.

P/S: Don’t look at my nails.. I didn’t file it properly yo :(

And my gila hubby said this photo he took for me (see I hold the thinly sliced pork meat with both hands) looks like ‘pussy’. Chi sin!

Done 1st half.

Then crack the eggs and put it in the saucer or bowl separately. Boil the water and when the water is bubbling hot, turn it to low heat and make parboiled egg. Sorry forgotten to take picture, so google sendiri la how to make parboiled egg. After that, the Sauce! Hah! I never tasted Hollander Sauce before, so I can’t really comment how it suppose to taste like. Again google the recipe of the sauce. Tips: Be careful with the stove fire, controlling the temperature while making the sauce is very important, and never stop stirring the sauce, or it may curdle and unsaveable. As in the pic, the colour of my sauce is really nice, and compare with the sauce in the web, my sauce look ‘right’ ok!

At last, everything done, and my Egg Benedict is set. I add the banana as dessert on the same plate. Does this look like some kind of  ‘Gourmet’ food? Most of the ppl eat this for Breakfast or Brunch, like I care la right. I want to eat it as dinner! Anyway who’s got so much time to do it for breakfast? See my perfectly done parboiled egg, the yolk is still runny! yum yum.

Being Malaysian, and my Homemade Hollander sauce is really not to my liking, I reserved the Chilli Sauce and the Four Cheese sauce just  in-case my Hubby wasn’t happy being my Guinea Piggie. Macam mana pun, no matter how bad is my cooking, or how weird my cooking is, applause to my hubby, as he finish half of the Hollander Sauce eventhough he commented it taste weird.

The End.

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