Browsing Category: "Egg"

Sambal Tamarind Hard-Boiled Eggs

Egg March 24th, 2008

sambal hard boiled egg

Eggs are probably the cheapest source of protein around, and quite a complete meal in itself. There are many ways of cooking it and hard-boiled is one of them. Once in awhile, I do find myself having a couple of hard-boiled eggs lying around which can be a wee bit difficult just to consume them in plain form (apart from dipping them into dark soya sauce or making egg sandwiches filling). So, one good way of cooking them would be to make an appetizing dish like this Sambal Tamarind Hard-Boiled Eggs.

Sambal Tamarind Hard-Boiled Eggs is one of those recipes which you can cook in small amounts for one or two meals or big amounts enough to feed a party. There are essentially 3 parts to cooking this dish and you can do them separately at your own convenience. Firstly, you need to make the perfect hard-boiled eggs using eggs which are a couple of days old. Fresh eggs are more difficult to get rid of the shell as the egg membrane tends to stick to the egg white. You will also need to prepare the chilli paste or sambal by pounding them or using a blender. I prefer pounding as I prefer the sambal paste slightly “rough”. And finally, the cooking process which does not take all that long.

This easy Sambal Tamarind Hard-Boiled Eggs recipe is appetizing because it uses tamarind juice to give it a slightly tangy taste to the otherwise flat chilli base. The liberal use of onions gives it a natural sweetness though sugar is also used. If you can find cili boh (chilli paste), that will save a bit of time for you. Otherwise, blend red chilli (seeded) with the rest of the ingredients. Experiment by yourself especially on the amount of chilli, tamarind and sugar to use. If you are looking for an easy or simple sambal hard-boiled eggs recipe or wondering how to cook sambal eggs, try this.

This is my recipe for Sambal Tamarind Hard-Boiled Eggs Read the rest of this entry »

Steamed Egg Custard

Egg February 8th, 2008

steamed egg

Steamed egg custard has probably got to be one of the easiest dishes to cook but difficult to master and make perfect. Using just eggs, water and salt, you can whip up a nice smooth custard looking dish or one which is less desirable in experience much unlike the craters of the moon if you don’t get the technique right.

The Steamed Egg Custard is just the basic recipe as you can improvise it by adding other ingredients as you like. The Chawanmushi, which is the Japanese Steamed Egg Custard, is a more elaborate version with other ingredients like mushrooms, crab stick and chicken meat. You can always start learning with something simple like this Steamed Egg Custard recipe before attempting the more difficult ones with added ingredients.

This is my wife’s recipe for Steamed Egg Custard Read the rest of this entry »

Colourful Pork Omellette

Egg, Pork November 9th, 2007

colourful pork omellette

There are so many type of omellette recipes around and it can only be limited by your imagination. I remembered when I was young and was traveling on Malaysia Airlines, I was served a really delicious omellette on board. It’s one of those times when you wish you could have a second helping of airline food. No kidding!

Anyway, the omellette had its based ingredients of eggs, mushrooms and cherry tomatoes. I have since modified that dish a little and this time, I’ve added minced pork and capsicums (bell peppers) into it. A friend of mine came back from Cameron Highlands recently and bought me some good looking capsicums of the green, yellow and red varieties. So, I mixed all of them up for this omellette. The end result was a really tasty omellette which my daughter loved (she didn’t want to eat rice that night and preferred just to chomp down on the omellette).

This is my recipe for Colourful Pork Omellette Read the rest of this entry »

Stir-Fried Ridge Gourd with Eggs and Prawns

Egg, Seafood, Vegetable June 5th, 2007

ridge gourd

Before I decided to put up this recipe, I have no idea that this gourd that I’ve been eating the past 30 years or so is called Ridge Gourd. I’ve always known it as “kak kue” in Hokkien (meaning pointed or corner gourd). So, I had to do some googling and finally saw the picture of the familiar gourd – the ridge gourd. Simcooks has a picture of it and a different recipe for this gourd.

Whilst the size of this gourd may seem intimidating (it can measure up to 50cm long!), there is not much of it left by the time you finish cooking. You see, it is pretty much like a sponge and hence, it is also known to be your bathroom loofah in dried form (minus the skin, of course). To serve a plate of ridge gourd, you will need at least 2 pieces of ridge gourd measuring at least 30 cm in length each. Slice off the skin using a peeler and cut them into chunks much like potato wedges. Don’t worry if after preparation you have a big heap of ridge gourd chunks because it will eventually reduce into at least 1/3 in size. Oh, by the way, just like how crab or prawn shells will change colour as it cooks, the ridge gourd flesh will turn from white to green upon cooking. Nice isn’t it?

This is my recipe for Stir-Fried Ridge Gourd with Eggs and Prawns Read the rest of this entry »

blank
LinkWithin Related Stories Widget for Blogs