Tag Archives: egg

egg, Soup, tomato

Tomato & Egg Soup

Leave a comment

I’ve been having this soup since I was very little. There is a little difference between the soup in the southern and northern China. Usually, southerners like soup and they like the soup that cooked for hours. I know many northerners like my family don’t consume too much time cooking soup. So fast soup like this tomato & egg tofu is popular in north.

Ingredients:

tomatoes 2

egg 1

1 pack tofu (optional)

salt

water

chopped spring onion

sesame oil

  1. Cut a cross at the bottom of tomatoes. Soak them in hot water for a little while. Then it can be peeled easily. Chop tomatoes into small cubes.
  2. Cut tofu into small pieces. Tofu is not a must-have ingredient in this soup. You can skip this step if you don’t have.
  3. Beat 1 egg into a bowl.
  4. Heat a pan. Drizzle in a little oil. Add in tomato pieces. Turn to low heat. Stir fry tomatoes till it turns very softened and mashed.
  5. Pour in 1/2 1 cup water. Also add in tofu if you have. Simmer for 5-8 mins.
  6. Dissolve 2 tsp starch in 1 tbsp water, and add into the soup. Stir well.
  7. Stir soup with a spoon and pour in beaten egg at the same time. cook for another 1 min to get egg done.
  8. Season with salt.

Garnish with spring onion and drizzle in sesame oil before serving.

Very simple and super fast.

Soup, tofu

Clam Soup With Tofu & Egg

Leave a comment

Ingredients:

Clam meat

1 egg

tofu cubes

water

salt

oil

  1. Heat a little oil in the pan. Add in clam meat, and stir fry till aromatic.
  2. Pour in 2 cups of hot water. Also cut in tofu cubes. Water will become milky white in color.
  3. Bring soup to boil. And simmer for 3- 5 mins.
  4. Beat 1 egg in a bowl. Add egg into the  soup. Bring to boil again.
  5. Season with salt.

You can serve with a drop of sesame oil and coriander or chopped spring onion.

My husband loves it.

egg, mushroom, Pork, Uncategorized

Fried Bee Hoon/ Rice Vermicelli (炒米粉)

1 Comment

I cooked fried bee hoon before, but didn’t turn out well. I think I dealt with bee hoon in a wrong way. This time, I corrected it and tried it again.

Ingredients:

bee hoon 100g

water

oil

dried shiitake mushroom 4

pork belly 100g

1 egg

1 small carrot

1 small onion

1/4 of a small cabbage

Singapore XO spicy chili sauce (optional)

light soy sauce 1 tsp

dark soy sauce 1/2 tsp

oyster sauce 1 tsp

salt 1/2 tsp

white pepper powder 1/2 tsp

1 stalk spring onion

 

  1. Soak bee hoon in warm water for 3-5 mins or till they get totally soft (Please read the instruction on the package). Drain them to dry.
  2. Soak shiitake mushroom in water. Then remove the bottom and cut into slice. Keep the mushroom water for later use.
  3. Cut pork belly into slices, vegetables (cabbage, carrot and onion) into strips. Beat egg into a bowl.
  4. Heat a pan. Brush the pan with oil. Pour the beaten egg in. Sway the pan to let the egg spread evenly. When egg gets solidified, gently flip it over to fry the other side a bit. Then take it out and cool down. Cut into strips.
  5. Heat pan again. Add in 1 tbsp oil. Add pork in. Stir fry till pork turns white in color. Add in shiitake mushroom slice. Stir fry for 1 min or 2.
  6. Add in 2 tbsp mushroom water and let them simmer for 3 mins to cook pork.
  7. Add in carrot and cabbage, stir fry for 2 mins.
  8. Add in light soy sauce, dark soy sauce oyster sauce, salt and white pepper. I also put in 1 tbsp Singapore XO spicy chili sauce to add more flavor and spicy taste to bee hoon. Stir fry evenly.
  9. Add in bee hoon and onion. I will change spatula to chopsticks to make sure each bee been be mixed with sauce.
  10. At last, add in egg and chopped spring onion. Mix evenly and ready to serve.

https://flic.kr/p/2ek4vKs

 

This is definitely the best bee hoon I’ve cooked so far. My husband also gave it thumps up.

https://flic.kr/p/2fmkJfE

I was not a big bee hoon fan, but now I think I am.

Chicken, egg, tofu

What’s In My Husband’s Bento Box?

1 Comment

The biggest meal of the day for us is lunch. We usually have a very simple and light dinner. And also because sometimes I go back home late after work, I don’t have much time to cook dinner. Normally, my husband and I have lunch together at home having home-cooking food. But he needs to meet with colleagues or professors occasionally, under which circumstance he can’t have lunch at home. So I came up with this idea – putting lunch in his bento box and keep it for his dinner.

This is what inside my husband’s bento box:

Meat and vegetable are must-have dishes.

Chicken leg is a good choice, since he’s never  tired of juicy and tender honey roasted chicken leg. Here is how I cook them:

Honey Roasted Chicken Leg

I also added sweet and sour tofu:

Sweet & Sour Tofu

and scrambled egg with tomato:

Scrambled Egg With Tomatoes

For green vegetables, and fish cake, It’s very simple. Just fry them with a little oil and season with salt.

The bottom layer is brown rice. The sauce from tofu and chicken will go into rice and add more flavor.

I also made some bean soup (including red bean, red kidney bean, black bean, black sesame, barley and red date) .

Healthy Bean Soup

And kept the soup in a monkey bottle.

https://flic.kr/p/RzeJMz

I put them in the fridge. When I come back from work, I can just reheat the bento in microwave. My husband likes cook drink, so cool bean soup is perfect for him.

To me, this bento method is really convenient. Another good thing about bento is that my husband can’t be picky on food. He prefers to have more meat when we have lunch together. With bento, he had no choice but to finish all the vegetables I prepare for him.

Every time he’s quite excited about eating bento. At least I can see his big satisfactory smile when he’s having chicken leg. 🙂

egg, mushroom

Egg Stuffed Mushroom

2 Comments

Since last time I cooked portobello mushroom last time, my husband had deeply fallen in love with this giant brown mushroom. He required to buy some portobello mushroom when we went out for shopping.

One of my hobbies is to explore the different cooking method for different ingredient. So I decided to try this dish with this mushroom. It’s quite easy.

  1. preheat oven to 180 Degree c.
  2. wash portobello mushroom gently in water. Then wipe them dry with kitchen towels.
  3. remove the stem. Also use a spoon to scratch off the black gills to save more room for egg.
  4. brush mushroom with butter.
  5. sprinkle a little salt over the mushroom. Only a very little is enough.
  6. place mushroom in baking try, better with a parchment paper underneath. crack an egg onto the gill of each mushroom.
  7. sprinkle cheese, black gills scratched off  and chopped spring onion on egg. Avoid egg yolk.

Into the oven for 15-18 mins. Or till cheese melted and egg is done.

I kind of forgot to take the mushroom out, so my egg was overly done a bit. 😦

But my husband still loves them. 🙂

bread, Breakfast, Chicken, egg

Roti John

5 Comments

It’s like a egg meat sandwich.

Ingredients:

Minced chicken 100g (season with salt and pepper)

Bun (I chose hotdog buns, you can choose baguette or any other bread you like)

Eggs 2

Chili sauce 1/2 tablespoon

Butter

Salt

Black pepper

Slices of 1/2 onion

1. Cut 2 hotdog buns into halves, don’t cut through.

2. Heat a pan. Add in a little butter. When melted, place buns in with cut side down to fry a bit.

3. Heat pan again. Add in a little extra butter. When melted, sauté onion till transparent. Add in minced chicken. Stir fry till chicken gets white.

4. Beat 2 eggs in a bowl, add in 1/2 tablespoon chili sauce and a little salt to taste.

5. Pour egg into the pan to mix with chicken and onion.

6. Place 1 bun with cut side down onto the egg. Turn to low heat. Tuck the egg under the bread. When egg is cooked, take the bun out with the help of spatula.

7. Put 2 slices of cheese onto the egg & meat filling. Then place the other bread on the top also with the cut side down.

8. Heat the pan. Melt a little better. Put the bread sandwich in. Fry each side till crispy or golden brown.

Cut into small pieces and serve hot.

https://flic.kr/p/2cizmqp

Yummy!

egg

Spinach Omelette

2 Comments

I wanted to try something beside scrambled egg. It’s a really easy dish. All you need are spinach, eggs, cheese, salt, black pepper and oil.

1. Remove root of spinach. Wash them clean and drain.

2. Cut spinach into small pieces. Better be small, cos mine was too long, not very easy to cut.

3. Beat eggs in a bowl. Season with salt and black pepper. Also sprinkle in some cheese.

4. Heat a pan. A small Non sticky pan is better. Add in some oil. Stir fry spinach first. Spinach juice will come out, pour it out. Separate spinach a bit.

5. Pour egg & cheese mixture in. Cover the pan with lid. When the eggs get solidified. Turn off the heat.

6. Place a big plate over the pan. Make the pan upside down to let the omelette out.

You can cut it into smaller pieces before serving .

egg, Quick recipe

Scrambled Egg With Luffa & Black Fungus

Leave a comment

I have been in Singapore for over 3 years. Sometimes when I was shopping for groceries in supermarket, I wondered why there is no luffa here. And one day, I saw a strange long Gourd with ridges around it. I picked it up and saw the name “luffa”. Then I realized, luffa here is very different from the luffa in my hometown.

This the the one I saw in my hometown:

This is the one I saw here in Singapore:

They look different, but they can be cooked in same way.

1. Wash the luffa and peel it. Cut it into wedges.

2. Soak dried black fungus in water for about 3 mins. Remove the bottom. Then tear into smaller pieces.

3. Beat 3 eggs in a bowl. Also prepare a little ginger shreds.

4. Heat a pan. Add in 1 tablespoon oil. When oil is heated, pour egg in. Don’t stir till the bottom solidifies. Use chopsticks to stir eggs. Dish them out once almost cooked.

5. Use the same pan. Add in a little extra oil if needed. Add in luffa, stir fry for 1 min. Then add in black fungus and stir fry for 2 mins.

6. Pour in 1/4 cup hot water. Place ginger shreds over top. Cove the lid and simmer for 2 mins.

7. Remove lid. Turn to high heat. Add in scrambled egg. Quickly stir fry evenly and season with salt.

Serve hot.

Chicken, egg, Uncategorized

Meat Ball With Running Egg

2 Comments

When I made wantons in the morning, some filling was left. And I didn’t have any plan to make more wantons, so I used those left minced chicken filling to cook this dish. I know there is a Scotch Egg. But I kind of cook it in a different way, especially the meat part. So I just called it “Meat Ball With Running Egg”. 🙂

Original wanton filling is : 200g minced chicken, 5 chopped Shiitake mushroom, 4 chopped water chestnuts, 1 tablespoon light soy sauce, 2 tsp oyster sauce, 1 tsp salt, 1 tsp black pepper, 1/2 tsp minced ginger.

There was about 1/4 left. To add more flavor to the meat part, I also add in 2 tablespoon shredded mozzarella cheese, and 1 tablespoon chopped spring onion.

For the running egg. Boil some water ( doesn’t need to cover eggs, because eggs can be steamed too). When water boils, add in eggs. Cover the lid for 5 mins. Mine are cooked for 5 mins. If you want egg yolk to be more solid, you can cook 1-2 mins longer. Soak them into icing cold water immediately. Later remove the shell.

Divide meat into two balls. Place one meat ball on a plastic wrap, cover it with plastic. Use a rolling pin or palm to flatten it into a disc. Place egg in the center. Gently wrap egg with meat. Twist plastic wrap to make it into ball shape.

Roll meat ball in bread crumbs. Deep fry for about 5 mins or till golden brown.

Cheese is actually not a good choice to add in. Because when cheese melts, it leaks out easily. And the meat ball will stick to the bottom of frying pot. I have to be very very careful to separate meat ball from the pot. But, this dish is still very nice.

Look at these round and fat meat balls. Here comes the best part. Just take a knife and cut it into halves. Wow, running egg yolk burst out. YUM!

My husband loves it very very very very much. He said this dish combined egg and meat, it’s literally combined his two favorite ingredients.

Chinese, egg, Quick recipe, shrimp

Scramble Eggs With Bitter Gourd & Shrimps

Leave a comment

I’m not surprised that my husband likes sweet food. But he also likes bitter gourd, which really does surprise me.

I think I used to cook bitter gourd by frying it or stir frying With scrambled egg or making it soup. I cooked scrambled eggs with bitter gourds for many many times. This time, I would like to add shrimps in.

It’s still quite easy.

1. Beat 3 eggs in a bowl. Stir with chopsticks. Cut 1/2 bitter gourd into slices (remove the seeds and white part first). Thaw the shrimps if you use frozen ones.

2. Heat 1 tablespoon oil in the pan. When it’s hot, pour the egg in. When the bottom starts to solidify, stir egg with chopsticks till almost cooked. Set aside for later use.

3. Add a little more oil if needed. Fry the shrimps till pinkish. Set them aside too.

4. Fry the bitter gourd slices in the same pan. Stir fry for around 3 mins.

5. Add all egg and shrimps back into the pan.

6. Season with salt and a little sugar. Stir fry evenly for another min.

Ready to serve.

Simple and healthy. Especially suitable for hot weather in summer.