Egg Toast

Makes 5 - 6 slices

This was yet another of my childhood favourite breakfast.

It is very similar to French toast.

But we don't have it sweet but in fact I do eat

it with chili sauce. Kids..But I still do it till now.:)

Ingredients:

2 large eggs

Pinch of salt

5-6 slices of white bread

Vegetable oil

Directions:

1. Beat eggs and salt together in a shallow bowl.

2. Heat oil a non stick frying pan on medium heat.

Drizzle oil a teaspoon of oil for 1-2 slices of bread.

3. Evenly coat each slice of bread gently

with egg mixture on each side.

4. Slowly place coated bread into middle of pan.

Cook for 15 - 30 seconds on each side till golden brown.

5. Repeat step till all egg mixture is finished.

6. Place onto paper towel to soak extra oil before serving.

Prawn & Spring onion omelette

Ingredients:

4 medium glass prawns(deshelled and cut into three)

2 eggs

1 stalk spring onions (chopped)

1 small red onion (sliced)

1 garlic (chopped)

White Pepper
Salt

1 tablespoon vegetable oil

Directions:

1. Mix and beat all ingredients in a bowl and season well.

2. Heat oil in a non stick frying pan on high heat.

3. Gently pour in mixture and spread it evenly.

Turn down heat to medium.

4. Cook for 30 seconds till golden brown

and flip gently cook for another 30 seconds.

5. Take a round serving plate and place onto pan face down.

Flip slowly so omelette gently sit onto plate.

~~Scotch Eggs~~

Happy Easter!!!!!

It's was Easter, i had some of my good childhood friends over for lunch. Scotch eggs was the first few dish i learn back in school. I never forget how easy and fast to whip up this tasty dish.

(Serves 4-5)

Ingredients...

10 hard boiled eggs (deshelled)

750 grams beef mince

2 eggs

Good bunch of fresh coriander

Salt & Pepper

For coating:

2 eggs

Breadcrumbs

For frying:

Vegetable oil

Directions:

1. Mix the minces, eggs, coriander and season it well with salt and pepper.

2. Take a good amount of the mince mixture enough to cover a whole egg.

Gently bind it by cupping both hands together.

3. Coat each egg with a coat of beaten egg then followed by a coat breadcrumbs.

4. Heat oil in a deep wok or pan, and fry eggs till golden brown on all sides on medium heat.

Drain, remove and pad dry any excess oil with kitchen towel.

::Sambal prawns and eggs::

Serves 4

10 glass prawns ( deshelled tails intact)

6 hard boiled eggs (deshelled)

A handful dried chilies

Hot water (soaking)

2 cm cube grilled shrimp paste

1 tablespoon tamarind paste (mixed with water for make juice )

1 medium red onion (sliced thinly)

1 clove garlic (thinly sliced)

1 cube ikan bilis stock

1 tablespoon sugar

Salt

Half cup of vegetable oil

Directions:

1. Sock dried chilies in hot water for 15 mins till soft. Then blend chilies and water together with shrimp paste. (Make sure you don't smell the mixture right after opening the cover, the fume might choke you)

2. Heat oil in wok, saute garlic and onions till transparent.

3. Add the chili paste, tamarind juice and ikan bilis cube together for

15-20 mins till fragrant over medium high heat.

4. Season with salt and stir in the sugar. Then gently add in the eggs and mix well.

5. Lastly mix in the prawns and stir well and cook for another 15 mins.

Serve with steamed rice or "Nasi lemak".

Quail eggs & Pak choy soup

(Serves 2-4)

8-12 quail eggs (preboiled and shell removed)

2-3 stalks of pak choy (cut into 3 lengthwise)

1 bundle of soh hoon (dried glass noodles)

1 large tomatoes (cut in quartes)

1 medium red onion (thinly sliced)\

1 green chili (cut slantwise)

1 clove garlic (thinly sliced)

Half a cube of vegetable stock

750- 850 ml water

1 tablespoon vegetable oil

1 tablespoon light soya sauce

Salt & white pepper

Fresh chinese celery (garnish)

Directions:

*Boil quails eggs for 10 - 15 mins. Cool it with water before gently removing shell.

1. Heat oil in medium pot throw in the garlic,onions and vegetable stock. Saute for 1 minute.

2. Add the water and bring it to boil.

3. Stir in the quail egg, tomatoes, light soya sauce, soh hoon, chili and season well.

4. Lastly, you can add the pak choy. Simmer for 5 minutes.

Top with the celery and serve hot with steamed rice.

Goes great with some fried fish on the side. Yuuuuuuuuummmm

Sambal fried rice..

Sambal fried rice...

(Serves 2)

It's one of my favourite simple dishes of all time.. Since young my grandma use to make this in the morning, traditional malay breakfast. Brings back fond memories.. Of course u can serve it at any time of the day. My husband loves it with his achar..:)

Ingredients:

5 red chilies

2 medium red onions

2 cloves garlic

1 small 2 cm cube belacan, burnt lightly over small fire (shrimp paste cake)

1/2 cube ikan bilis stock (maggi seasoning)

4 eggs

Oil

Salt

1 cup water

2 cups fragrant rice

Directions:
1. Wash and cook rice in cooker.
2. Blend chilies, onions, garlic, belacan and water together.
3. Heat wok and add oil.
4. Gently pour in the blended mixture. Stir till fragrant for 15-20 Min's.
5. Add salt and ikan bilis stock cube, keep stirring so it doesn't burnt.
6. Beat 2 eggs in the mixture and stir gently.
7. Check on the rice it should be cook by now.
8. Add in the rice to the mixture.
9. Gently stir it for 5-10 Min's and off heat.
10. Fry the other 2 sunny side ups.
11. Serve on plate top with the sunny side ups..


Enjoy.... Goes great with hot tea and fish or prawn crackers on the side.

Poached eggs on toast....

Poached eggs on toast...

(Serves 2)

Never fails to brings a smile on my husband's face on weekends...


Ingredients:
4 eggs
3 tablespoon vinegar
Salt
Black Pepper
Water
4 toasts


Directions:
1. Fill pot or pan half full with water and bring to boil.
2. Once water is boiling bring heat down and let it simmer.
3. Add the vinegar and a good pinch of salt.
4. Stir a spoon clockwise to make the water gentle moving in a circular motion.
5. Crack one egg and drop it gently, make sure you make a slow circular motion around the egg after you set it in the water.
6. Repeat process for the rest of the eggs.. Don't worry about it sticking to each other.. It won't...
7.Flip eggs after 45 seconds with a slotted spoon. You don't want the egg to be fully cooked. Yolk should be runny when served..
8. Remove eggs, drain excess water. Served hot on toast.
9. Sprinkle salt and pepper...


Little practice makes perfect eggs...:)