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Tag Archives: eggs

Truffle eggs with cheese

08 Thursday Jan 2015

Posted by denisegan in Bread, Breakfast and Brunch, Eggs, Home Cooking, Lunch

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Tags

black truffle, black truffles, bread, breakfast, brunch, cheese, easy, easy meals, easy recipe, Egg, eggs, Home Cooking, scrambled eggs, scrambled truffle eggs, truffle eggs

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Just another quick picture post on some scrambled eggs I made while I was in London. Found some black truffle at Borough Market, so I shaved some over the eggs. I still think nothing beats the aroma of Alba winter white truffles!

A minute twist to ordinary scrambled eggs… add some truffle oil and mild cheddar cheese shavings to give boring ol scrambled eggs a little kick! Top with chopped chives and serve over slices of sourdough bread, pan toasted in butter. Recipe for the basic scrambled eggs here.

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Bento assortment: Pandas and strange creatures galore!

23 Saturday Aug 2014

Posted by denisegan in Uncategorized

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bento, character bento, eggs, furikake, Home Cooking, japanese, Kyaraben, lunch, lunchbox, onigiri, panda onigiri, rice, sausages, seaweed

Never knew that bento-making could be made into a fun bonding session with friends 😉 At my age, bonding/get-togethers normally mean just meals or drinks so I was a little apprehensive at first. As it turned out, it was pretty entertaining!

We used several items, as I’ll list out below, to assemble our bentos. They may not be perfect but I think its the experience that counts ;D

This is just a short picture post as there aren’t any instructions… just do whatever you like and go crazy with your food!

Tools used:

  • Cute and colourful picks
  • Panda rice mold
  • Seaweed cutters (panda shaped and various smileys)
  • Small knife
  • Small scissors
  • Tweezers

Food used:

  • Plain white cooked short grain rice
  • cooked white short grain rice mixed with salmon furikake topping
  • An assortment of fruits
  • Shiso leaves
  • Cheese slices
  • Cocktail sausages
  • Furikake
  • Boiled eggs
  • Wasabi peas
  • Seaweed

So here’s my bento, the pandas, the failed hatched chick and cheese swirls:

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Below are the bentos my two friends came up with.IMG_6375 IMG_6366 IMG_6365

I’m now all revved up to make cuter bentos soon! Its a nice change to seaweed art, but of course I won’t abandon that either. I’ve yet to make Rurouni kenshin bentos!IMG_6359

Home cooking

20 Friday Dec 2013

Posted by denisegan in Chinese, Dinner, Eggs, Fish, Healthy, Home Cooking, Japanese, Lunch, Mains, South East Asian

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deep fried breaded prawns, ebi fry, ebi furai, eggs, fried vegeables, healthy, Home Cooking, malaysia, onion and egg omelette, pork cutlet, singapore, steamed fish, steamed tofu and minced pork, steamed tofu and pork, tonkatsu

 

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Just a quick post on what I made for dinner the other day when my family came over to Singapore. Typical food that you’d get in a Malaysian/Singaporean home.

Steamed fish, tofu with minced pork, fried egg onion omelette, stir fried vegetables and something that veers towards Japanese cuisine, the fried pork cutlets and prawns (Tonkatsu and ebi furai).20131212-215906.jpg

 

My kitchen, with the deep fried tonkatsu on a cooling rack and the ebi fry bubbling in the hot oil.20131212-215928.jpg

Beautifully golden ebi fry. My first attempt at it, will put up posts on how to make the tonkatsu and the ebi fry. Both dishes use almost the same method of preparation and cooking though 😉

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Whoops, this picture came out sideways. This is the tofu dish, but I think I went overboard with the minced pork topping. May need to put up a proper post on this dish too. It goes amazingly well with rice and healthy to boot.

20131212-220143.jpgSteamed barramundi fish with lots of spring onions and chinese parsley (cilantro).

 

Egg and Bacon Salad with honey mayo mustard dressing

22 Monday Apr 2013

Posted by denisegan in Breakfast and Brunch, Eggs, Healthy, Home Cooking, Lunch, Salad, Snack/Light Meals, Starter, Western

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appetizer, bacon, brunch, eggs, hard boiled eggs, healthy, honey, light meal, lunch, mayonnaise, mustard, parmesan cheese, romaine lettuce, salad, Snack, starter

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I saw this in one of Nigella Lawson’s cookbooks and had to make it! I love green salads with eggs. Caesar salads for one =p. The recipe in Nigella’s book calls for mustard, vinegar and worcestershire sauce for the dressing but I used honey, mayonnaise and Dijon mustard. It was as I liked it 😉 sweetish sour with a slight kick from the mustard.

Ingredients (Serves 4 as a starter, or Serves 2 as a full meal)

  1. 4 eggs
  2. 1 head escarole or frisee (I used Romaine lettuce, you can use other leaves of your preference)
  3. 1 teaspoon garlic oil
  4. 200g smoked lardons or smoked streaky bacon cut into chunks (I just cut up some sliced bacon)
  5. small bunch of flat-leaf parsley, chopped
  6. For the dressing: 1 tsp Dijon mustard, 4 tsp cider vinegar, a dash of Worcestershire sauce
  7. Parmesan cheese (Optional)
  8. 1 Chicken fillet (Optional)

Instructions

  1. Put the eggs into a saucepan of water, bring to the boil, let boil for 1 minute, then turn off the heat and let the eggs sit in the pan for 10 minutes (the egg would come out still golden in the centre and not hard boiled all the way, and the whites would be silkier).
  2. Wash, drain and tear the salad leaves into bite sized pieces and place it into a bowl.
  3. Heat the garlic oil in a frying pan and fry the lardons/bacon until crisp.
  4. Drain the water from the egg pan and run cold water on the eggs. Once they are cool to the touch, peel them.
  5. Transfer the lardons/bacon with a slotted spatula onto some sheets of kitchen roll.
  6. Add Dijon mustard to the juices in the bacon pan and whisk to mix, then add the vinegar and a dash of Worcestershire sauce, whisk again and pour this over the salad leaves, tossing to mix. (Here, I just mixed honey, Dijon mustard and mayonnaise together until I liked the taste. No extra bacon oil here)
  7. Now add the bacon to the salad and toss again. Then quarter the eggs and add them along with the chopped parsley, before giving the whole salad a gentle mix to combine.
  8. If you’re adding chicken, brush the chicken with olive oil, then sprinkle salt, pepper other herbs of your choice. Place in a baking tray and bake at 190 degrees celsius and roast for 15-25 minutes depending on the breast size until the juices run clear. Remove from oven, let it rest for 15 mins before slicing/shredding to add into the salad

Result… a very filling and satisfying salad! Omit bacon and cheese to make it healthier 😉

 

 

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Truffles Part 3: Scrambled eggs with truffles

10 Sunday Mar 2013

Posted by denisegan in Breakfast and Brunch, Eggs, Home Cooking, Snack/Light Meals, Western

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Tags

black truffles, chives, eggs, milk, scrambled eggs, scrambled eggs with milk, scrambled eggs with truffles

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Scrambled eggs tend to be a very personalized food. Somewhat like instant noodles. Some prefer their eggs with cream, some like it with water, some prefer it less cooked, some prefer it more cooked etc. I like mine with some milk and chives. Here I’ve used eggs that have been stored in a container together with the truffles in the refrigerator. Storing them together is supposed to result in eggs that have absorbed some of the truffle aroma.

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Ingredients (1 pax)

3 eggs

Knob of butter

1/8 cup milk

Salt and pepper

Winter black truffle shavings

1/2 tbsp Chives, chopped

Instructions

1. Crack the three eggs into a mixing bowl and remove any stray bits of shell. Add milk and season with salt and pepper. I accidentally poured way too much milk in… lesson learnt, pour the milk into a measuring cup before adding it to the eggs.

2. Beat the mixture thoroughly.

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3. Heat the butter in a medium frying pan over medium heat on the largest hotplate or gas burner (to ensure even cooking) until the butter begins to foam. Swirl the pan to  coat its entire base with the melted butter.IMG_4619

4. Add the eggs to the pan and cook on low-medium heat for about half a minute, then use a wooden “fork” spatula to run through the mixture, scraping the bottom of the pan. This will result in folds of egg forming (see picture below)IMG_4622

5. Continue pushing the mixture with the wooden fork until three quarters of the egg is cooked and the remainder is still liquid. Do not stir the mixture as we want folds of egg, not tiny bits of mashed egg.

6. Take the pan off the heat and push a couple of times more. The residual heat will continue cooking the egg.

7. Spoon the eggs onto a serving plate, sprinkle with chives and shave some of that black truffle on top.

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EAT!IMG_0294

Oyakodon

04 Wednesday Jul 2012

Posted by denisegan in Chicken, Eggs, Healthy, Japanese, Mains, Rice

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chicken, eggs, healthy, japanese, mains, rice

A dish made with chicken, eggs, onions, sake and mirin

A dish made with chicken, eggs, onions, sake and mirin

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Oyakodon is a Japanese dish consisting of chicken and onions simmered in a dashi broth with eggs lusciously and carelessly drizzled over the whole mixture. The eggs should be silky smooth and the chicken tender and juicy. It is also called the “Parent and child” donburi (donburi = a sort of Japanese rice dish in a bowl) for obvious reasons; the egg and the chicken.

My brother loves this dish and always orders it at restaurants but it is pretty easy to make once you’ve gotten the hang of it. I tend to mess this recipe up when cooking for many people but it’s easy cooking for one or two people at a time. It’s healthy, no frying or oil in sight, thus no stinking up the kitchen (or my hair =D) while cooking. And it’s got eggs and onions, my favourite combination!

It’s the ultimate Japanese comfort food for me.

Oyakodon ingredients

Cooking for 1-2 pax:

Ingredients

  1. 2 Eggs (3 if you’re cooking for 2)
  2. 1/2 a green onion, sliced
  3. 1 Chicken thigh deboned and cut into bite sized pieces, skin on (1 Chicken thigh per person)
  4. Dashi, I use the bottled one
  5. Sake
  6. Mirin
  7. Light soy sauce
  8. Sugar
  9. Some sliced Japanese leeks for topping

Cooking the Oyakodon

  1. Your rice must be already cooked and warm as you will ladle the chicken and egg mixture directly on top of the rice.
  2. Crack your eggs into a separate bowl. Use a chopstick to break up the egg whites so that they separate easily. Gently break the yolk and give it a stir so its slightly mixed but not incorporated with the whites When you pour in the eggs to cook you want to have some distinct white pieces and yellow bits from the eggs. Don’t scramble the eggs.
  3. Get a small saucepan ready, it shouldn’t be too big as we want the dashi/sake mixture to cover half of the onions and chicken.
  4. Add about 3/4 cup of dashi and 1/4 cup of water to the saucepan. Taste your dashi sauce before cooking. You may want to make fresh dashi from scratch, by all means do but I’m too lazy! This brand of dashi that I’m using already has soy sauce in it so it’s salty.
  5. Add 3 capfuls each of mirin and sake and half a tablespoon of sugar. Taste the mixture and adjust dashi, sugar or water content. Remember it has to be a bit salty as it will form the sauce for your rice. I forgot about that at one time and made the dashi mixture nice on its own but too bland when put together on the rice.
  6. Heat up the dashi on medium high heat and add onions. Again remember that the dashi mixture has to cover up to half of the chicken and onions. Cover until onions are slightly translucent.
  7. Add chicken bits evenly throughout the pan and try to avoid overcrowding. Cover for 1 minute. Uncover and turn the chicken chunks over to cook on the other side. Cover for 1 more minute.
  8. At this point, pour half of the eggs in the bowl over the chicken and onions. Make sure the eggs are evenly distributed throughout the pan. Cover for 10 seconds til partially cooked but still runny. You could cook it further if you prefer your eggs cooked through. Pour the rest of the eggs evenly into the pan. Switch to high heat for 1-2 seconds and turn off the heat, covering entire mixture, and let stand for half a minute.
  9. Ladle your rice into a bowl and spoon the chicken and egg mixture on top carefully so as to keep the shape of the eggs chunky and silky.
  10. Top the whole bowl with shreds or slice of raw Japanese leek which lends a crunchy accent and spicy punch to this sweetish savoury chicken dish.

Quick lunch of Onion eggs and kimchi

19 Sunday Sep 2010

Posted by denisegan in Chinese, Eggs, Healthy, Home Cooking, Lunch, Rice

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Tags

eggs, healthy, kimchi, lunch, omelette, onion eggs, onions, quick meals, rice

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Today was one of those days where I just wanted something easy to prepare, something along the lines of hot food and a savory meal.

All I needed to do was to cook some rice in my trusty rice cooker, fry up some onions and egg and then throw some kimchi into the mix. IMG_1031

Simple, yet so satisfying.

Nothing complicated as to the ingredients, fry up some sliced onions from about 1/2 a green onion, then add 3 eggs beaten with some salt, white pepper and a couple of drops of sesame oil. Cook to your desired doneness and eat with that deliciously fluffy rice and crunchy sour kimchi.

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