French Toast

So I woke up early one day and decided to cook breakfast for my beloved mum and myself. I found bread, butter and eggs. My first thought was - if only I have milk, I will make French Toast. However, the mom said it's totally fine without milk and she actually prefer it without milk.

French Toast

Ingredients
4 slices of bread
3 eggs
Some salt and pepper
Butter

Directions
1. Spread butter on both sides of the bread.
2. In a bowl, beat the eggs with some salt and pepper.
3. Melt some butter (about 1 teaspoon) on the frying pan.
4. Dip a slice of bread in the egg mixture making sure both sides of the bread is covered with egg.
5. Place the bread on the frying pan and let it fry for 1-2 minutes each side.
6. Repeat step #4 and #5.

You may fry the remaining egg mixture.

Scallion and Prawn Omelet

My mom taught me how to cook this nice and simple dish which I called "scallion and prawn omelet". Honestly, I'm really bad at folding eggs. I need more practice. Lol! 



 Scallion and Prawn Omelet

Ingredients
500gm medium size prawns - deveined, peeled and cut into small pieces
Scallion
3 eggs
Salt
Pepper

Directions
1. Mix prawns with some salt and pepper and store it in the refrigerator for an hour or so.
2. In a bowl, beat the eggs together with some salt and pepper.
3. Add in the prawns and mix thoroughly.
4. Heat up a frying pan with some oil.
5. On medium heat, fry the eggs in a few small portions (I use a small ladle to scoop the egg and pour it onto the pan). Note: Fold the eggs when the top part is still uncooked.

Lala Clams in Kam Heong Curry Broth

Many people were confused with this picture because they thought Kam Heong style should be stir-fried with curry leaves, etc. Lol!

I was supposed to use red curry paste for this but my dad bought Kam Heong curry paste instead. Hence, the name of the recipe is lala clams in Kam Heong curry broth. Surprisingly, it turned out good. My folks loved the curry.

Ingredients
2 tablespoons butter
3 cloves fresh garlic, minced
1 tablespoon fresh ginger, minced
3 teaspoons Kam Heong curry paste
2 teaspoons fish sauce
2 teaspoons chicken stock (powder type)
1 cup of water
1 cup of coconut milk
2 pounds of clams, rinsed and cleaned


1. Over medium heat, melt the butter in a medium pot.
2. Add the garlic and ginger. Cook until garlic is fragrant.
3. Add the curry paste and the fish sauce.
4. Stir the paste until it has thinned out with the butter.
5. Add in the water, chicken stock and coconut milk into the pot. Stir the broth mixture until well mixed.
6. Add clams and cover the pot for 5-7 minutes, stirring occasionally, until clams have opened.

Pan Seared Salmon

It was Mothers' Day and I decided to cook my mom's favourite fish, salmon. By the way, this was my first attempt cooking a salmon. It looked ugly but it tasted good. My mom loved it! =D

Ingredients
2.5cm piece fresh ginger (peel and finely grate)
1 tbsp soy sauce
1 tsp sesame oil
1 skinless salmon fillets
Olive oil

1. In a shallow dish, mix the ginger with the soy sauce and sesame oil.
2. Add the salmon fillet, turning to coat evenly on both sides.
3. Preheat a non-stick frying pan with some olive oil. Add the salmon and cook for 3-4 minutes. Turn and cook for a further 3-4 minutes.

So it was a holiday and I was in the mood to cook. It turned out edible!

Steamed Chicken
Something I learned from a cooking class at At19 Culinary Studio a few months back but I changed it a little. I just minus the salted fish.


Steamed Chicken

Ingredients
Half chicken - cut into bite sized pieces
Garlic - minced
Ginger - 2 cm finely cut
2 Red chilli - de-seeded and finely cut
Soy sauce - 1 tablespoon
Oyster sauce - 1 tablespoon
Pepper - dash
Sesame oil - few drops

1. Marinade the chicken with soy sauce, oyster sauce, pepper and sesame oil for at least 15-30 minutes.
2. Gently brown the garlic and ginger in a pan with a bit of oil.
3. Transfer the chicken onto steaming plate.
4. Pour the sauteed ingredients with the oil and the chilli on top of the chicken. Place into the steamer and steam for 15-30 minutes.


Fragrant Stir-fry Brinjal and Longbean
This is also something I learned from a cooking class at At19 Culinary Studio a few months back but I changed it a little.


Fragrant Stir-fry Brinjal and Longbean

Ingredients
Brinjal -cut lengthwise
Longbeans - cut into 1 inch
Dried prawns - soaked and drained
Garlic - minced
Onion - minced
Red chilli - de seeded and sliced
Oyster sauce - 1 tablespoon
Soy sauce - 1/2 tablespoon

1. Boil water in a pot and blanch the longbeans for 3-4 minutes. Drain.
2. In a pan, heat some oil and brown the brinjals. Set aside.
3. Fry the dried prawns until crispy. Add in garlic and onions and fry for 1 minute.
4. Add in the longbeans and brinjal and stir fry.
5. Add in soy sauce and oyster sauce. Fry for another 1-2 minutes.


Butter Prawn
The last time I cooked this was about a year ago. Still good. I must remember not to heat the butter in the pan for too long or else, the cleaning will drive me crazy.


Butter Prawn

Ingredients
Large prawns - 16 pieces here
Curry leaves
Cut chilli padi
Butter
Evaporated milk (I use Ideal Evaporated Milk)

1. Fry the prawns in a very hot oil for 10-15 seconds. Put it aside. Tip: Use a stainless steel strainer. Put away the oil.
2. Melt butter in the wok.
3. Throw in the chilli padi and curry leaves.
4. Season with some salt and sugar. Ratio 2:1.
5. Add in some evaporated milk.
6. Add in the previously fried prawns and saute.

Egg rice

Something my mother used to make for my brother and myself when we were kids.

...

1. Beat eggs with soy sauce and pepper.
2. Pour the mixture over steamed or cooked rice and mix thoroughly before serving.

Should eat this while it is still hot.

Wendy said it is yummy if you add a few drops of sesame oil in the eggs.

A simple dish for dinner

My crock pot beef stew turned out alright but I think I should cut down on the flour because I like it a little more watery.

...

1. Marinade the beef with salt, pepper and Worcestershire sauce.
2. Cut carrots, potatoes and onions.
3. Place all of the above ingredients in the crock pot.
4. Pour a can of baked beans in tomato sauce over them in the crock pot.
5. Pour half a can of beef broth into the crock pot and mix.
6. Turn on the crock pot at low for 6-10 hours.

I just made myself a light dinner

Ochazuke with Salmon Flakes - Ok, I know this is cheating because the ocha and salmon is pre-packed but hey, I steamed the rice and I boiled water! ;) It's DELICIOUS!

...

Today, I cooked steam triple egg (三黄蛋), busy day chicken and stir-fry lil' Bok Choy with oyster sauce.

Steam Triple egg (三黄蛋) - Serves 2
My late grandmother taught me how to cook this many years ago. It was perfect the first time I cooked it. Then, I tried to cook this last week and I failed. Since I couldn't refer to my grandmother anymore, I have to refresh my memory by googling around and I found my mistake. Well, it turned out okay this time except that I think I over-steamed it.

Ingredients
3 eggs
1 century egg white cut into small pieces
1 salted egg yolk cut into small pieces

1. Beat the 3 eggs in a bowl. Add in water in a ratio 2:1 (water:egg). I usually use the egg shells as the measurement for the water for more accuracy. Beat the eggs with the water. Leave it for a few minutes for the bubbles to settle.
2. Place the century egg white and the salted egg yolk evenly on an empty deep edge plate.
3. Pour the beaten eggs into the empty deep edge plate. Add a bit of oil.
4. Steam the egg on low fire.

Busy Day Chicken
This is a recipe I found on my phone's recipe app with barbecue sauce but I changed it. It turned out super salty. I'm actually still at the trial and error stage to get the ingredients measurement right.

1. Marinade the chicken with salt, some soy sauce and few drops of sesame oil.
2. Place chicken in the slow cooker. Throw in some dried red dates, gouji, dong quai and some shaoxing wine.
3. Cook the chicken in the slow cooker on low for 8 hours.

I marinade the chicken the night before and place it in the refrigerator. The next morning, I just throw everything into the slow cooker before I go to work. When I get home from work, it is ready to be eaten. That is why it is called Busy Day Chicken. Genius, huh?

Stir-fry lil' Bok Choy with Oyster Sauce
1. Heat oil in a wok.
2. Throw in the minced garlic.
3. When garlic turns brown, throw in the bok choy.
4. Stir-fry with oyster sauce and some salt.