Steamed Egg with Peppermint

This is one of my childhood favourite food at home, mom cooking style soft and silky eggs with a taste of peppermint so refreshing. I just love this dish!! It is so easy to cook and everyone just love it.

STEAMED EGG WITH PEPPERMIT

INGREDIENTS

3 large eggs

1 1/2cups - 2 cups water

1tbsp osyter sauce

1tbsp light soya sauce

1tbsp sesame oil

handful fresh peppermit leaf

METHOD:

* Lightly beat 3 eggs in a bowl, add in water about 80% full.  

* Add in seasoning and finally peppermint leaf or you can put whole leaf or chop them.

* Steamed for 15 minutes or until egg cook through. 

* Served hot with steamed rice. 

Yummy!! 

Bell Pepper & Cheddar Cheese Breakfast Omelet

I was busy with my kid forgotton the omelet and end up eat burnt omelet 

Ingredients:
2 eggs
1/4 cup milk
2 tbsp butter
Salt and ground black pepper, to taste

Fillings:
2 tbsp Green Bell Pepper, finely diced
2 tbsp Red Bell Pepper, finely diced
2 tbsp Diced sauteed onion
1/4 cup shredded cheddar cheese


Preparation:

Whisk eggs, Cheddar Cheese, salt, black pepper together in a bowl.

Heat olive oil in a nonstick skillet over medium heat; cook and stir onion, bell pepper until tender, 2-3 minutes.  Pour in egg mixture; swirl pan around to evenly distribute egg mixture. Cook until egg is fully cooked and set in the middle, 5 to 10 minutes.

Some suggestions for breakfast omelet include:

Grated cheese
Sautéed mushrooms
Diced and sautéed onion
Chopped cooked bacon
Diced ham

Deep-fried Fish Eggs

Ingredients:-

Half large fish eggs, cut into thumb size and be careful not to break it. 

4 cups of cooking oil for deepfrying

Marinate:-

1 tbsp light soya sauce

1/2tsp ginger powder 

1tbsp garlic powder

1tbsp curry powder

1tsp paprika powder

1/2 tsp corriander powder

Salt & pepper 

Batter:-

3tbsp all pupose flour

3tbsp corn starch

water 

( mixed everything into batter )

or 

Roll on cornstarch and deepfried.

Method:-

* Marinate fish eggs and put aside.

* Prepare batter or just cornstarch for deepfrying.  I used the method of rolling in cornstarch only for deepfrying.

* Heat wok, Add cooking oil about half wok, medium fire deepfried fish egg till golden brown and dish up served with hot white rice. 

Simple and Easy, Happy Cooking!

Tahu Telur Singapore Style

04.08.2012 -  Remarkably easy and versatile, Indonesian tahu telur (tahu means beancurd and telur means eggs.   It isn't easy to cook Tahu Telur especially when we don't have a proper mould to give it a good shape as i want it to look like Tahu Telur Singapore.  As you could see my Tahu Telur shape is kinda going everywhere!

This dish originate from Jawa Timur, Indonesia but very popular in Singapore.  Originally the Tahu Telur served flat like omelette shape or pancake.  However, In Singapore today this dish has been reshape and served in a different way.

When you saw this in Singapore, the eggs and beancurd mould into a taller shape not flat and top with finely shredded carrot and cucumber with a generous sprinkle of peanuts served with peanut sauce or sauce kicap.  both sauces go very well with this dish, the combination of texture and flavour just amazing!

This is how Singapore Style Tahu Telur Looks like, Taller and in Shape. This is the dish that we used to eat when we stayed in Brunei, Tahu Telur is one of our favourite dish to order from Pondok Sari Wangi, an Indonesia Cuisine Restaurant in Brunei. 

This is another version the Pancake style Tahu Telur originally looks like around Indonesia.

This is how my Tahu Telur looks like without moulding and im trying to hold them together.

Do whatever you like to the shape!! If is Nice to see is always Nice to eat! :)

Anyway, below recipe have some tips related to moulding your tahu telur.   If you never seen a tahu telur mould before, here are some picture i gather.

If you really can't find this mould anywhere in the world.  Try to use ( optional ) sardine canned ( below tips ) to mould your tahu telur but i advise you to use only once everytime as the canned can get rusty very quickly after opened and washed and not hygenic in a way! Or else you have a better idea.  Feel free to suggest.

 My Tahu Telur after deep-fried without mould

 Ground peanuts

Carrot & Cucumber finely julienned.

INGREDIENTS :-
5 firm beancurd, cut into cubes
4 eggs ( medium size ), stir with a fork
2 tbsp cornstarch/cornflour
pinch of salt & pepper

SWEET DIPPING SAUCE
1/2 cup sweet soya sauce ( Indonesia sweet dark soya sauce / Kicap Manis )
5 cloves garlic
bit of pound chilli ( as you desire )
salt to taste
blend everything and heat it over medium heat

PEANUT DIPPING SAUCE
3/4 cup roasted peanuts - ground finely
1 cloves garlic
bit of chili ( as you desire )
Asam Jawa juice / Tamerin juice
salt to taste
Sweet soya sauce ( indonesia sweet dark soya sauce / Kicap Manis )

GARNISHING
carrot, julienned
cucumber, julienned
ground roasted peanuts


METHOD :-

*Heat oil to deepfried beancurd till golden brown.
*In a pot and immerse the mould for the tahu telur. Add cooking oil. Leave it in.  Make sure the oil covers at least 3/4 of the mould.
*Beat eggs, salt and cornstarch. Add tofu .
*Pour mixture into the mould (about 3/4 full).
*The heat from the oil will cause the egg to overflow but don't panic.. lower the fire, take a scoop and scoop the overflowing egg and pour it back into the mould. Continue pouring the hot oil into the mould till the egg is crispy. Remove mould and let the tofu in the oil till the sides are crispy. Once brown and crispy, remove from oil and drain it.
*Place tofu on a plate, garnish with cucumber and carrot and sprinkle ground peanuts. Pour sauce over on top or with a side bowl to served.

COOKING TIP & MOULD

Ways to make the mould for tahu telor.  Get a big condensed milk tin or golden churn tin, remove the top and bottom. Best is to use the mould that is wide and low like in the original recipe above.  Advised to use planta majerine tin (not butter) or golden churn because not only the size is just nice but not that high hence easier to fry later.

When oil is hot, immerse the tin first and leave it for a while to heat the sides then only pour the tofu+egg mixture because if the mould is hot, the mixture will not stick to the side that much and when you are pouring the mixture, be extra careful because the mixture may overflow. Just scoop the overflow mixture and pour it back into the mould at the same time press the top a little to pack the tahu telor.

Don't use high heat because it may brown too fast but the inside may not be thoroughly cooked and don't use too low fire because it will be too oily.

For easy estimation, if you cube the tofu and put them into a bowl, the quantity of the egg when poured into the same bowl with the tofu must be just about the same height. Your tahu telur will come out perfect.

Telur Sambal Belado / Hard-boiled Eggs Sauteed in Chili Sauce

20.07.2012, Batam.  I absolutely LOVE Telur Sambal Belado!! Its Indonesia! Its simple! very straight forward cooking! quick to prepare, Its delicious and whatelse can I ask for more to go along with my bowl of fragrance steamed white rice! 

Here is the Recipe.

FRIED HARD-BOILED EGGS

8 Hard-boiled eggs

Oil to deepfried

* Boiled eggs to hard-boiled eggs, discard egg shells and drain water.  

* Prepare oil to deepfried in a pan, When oil is medium hot, in all hard boiled eggs, deepfried till golden brown and dish up and drain oil. Keep aside.

PREPARE SAMBAL

Handful fresh red chilies

5 shallots

4 garlics

1 Tomato

( Blend all ingredients till fine/ with morter or hand blender. Blend tomato separately )

3 Daun Salam

1 Lemongrass

Salt, Sugar & Chicken Granules to taste

Method:

* Heat wok, add 3tbsp cooking oil and add in lemongrass & daun salam, sauteed till aromatic and add in blended chili paste mix till combine and let it cook for a minute.  Add in blended tomato and mixed well.  

*If too dry, add little water.  cook until all combine and soften, add in salt, sugar and chicken granules to taste.  

* Add in deepfried hard boiled eggs, mixed well until all coated with sambal and dish up and served hot with white rice.