Tag Archives: Egg

Golden Shrimps (with Salted Egg Yolk) – 黄金笑虾虾

“One of the important Chinese festive seafood dishes. It helps to spread laughter around!”

Chinese Lunar New Year, we (Chinese) emphasize on cooking symbolic dishes with auspicious dish name. Prawn, or called it shrimp, is one of the compulsory items to be used to cook CNY dishes as shrimp, in Cantonese, is pronounced as HA (虾). Its pronunciation resembling the sound of laughter, ha ha! It represents happy life with lots of laughter ahead. Do you also notice? Even the curvy shape of each shrimp resembles smiley lips. So, eating shrimps are symbolical during Chinese festive, especially to the Cantonese dialect group. read more

Chinese Braised (Pork Belly & Egg) in the Croak Pot

“Hearty one-pot dinner, Braised Pork Belly and Braised Egg (卤五花肉&卤蛋), try this simple Chinese braise dish that whets appetite! Do it simple, with your slow cooker.”

I braise often as I think this is the easiest 1-dish-meal as an express cooking for the working class, like myself. Braise or stew, they are both good cooking method that make your cooking less hassle, which you could have this robust 1-pot dinner packs in meat, mushrooms, tofu, and/ or eggs. The flavourful gravy from the braised pork dish truly whets your appetite, too. A plate of plain steamed rice or a few Chinese steamed bun is the only accompaniment you need for a complete meal. read more

Poached Egg

“How to poach a perfect egg? Here are the steps to obtain good egg poaching result.. And, I poach egg to make sandwich with cheese or egg Ben pancakes meals for breakfast or brunch.”

Eating poached egg is better than sunny-side-up egg, in a way, as you don’t need to add oil to cook the egg. I personally preferred poached egg for healthier diet choice as well as less hassle of cooking it. What you need is just a pot of water and vinegar to do the job without worry of resulting an oily stove or table top after cooking. :) read more

Fried Egg with French Bean (豆角炒蛋)

“Fragrant and delicious egg dish with French bean, easy cooking for both the seasoned and beginner cooks”

There are more reasons for me to resist heavy food for now as Chinese New Year is approaching, and further more, I will be going on vacation soon. I’ve to cut down on food amount for the next two weeks in order for me to feel less guilty for pigging out during those two occasions (smile).

I tried to cook light plain rice porridge for dinner more often, but for the sake of other members of the family, I would cook more dishes, but healthier ones to go along with the rice porridge. One of the dishes I could think of, is this fried-egg with French bean (string bean), which imaginably delicious and matched to put them together. Unlike long bean which will be softened after long-enough cooking, French bean, by nature, has its crunchy texture, even after cooked, which makes the biting more interesting. And, without much greenish taste from the bean itself, it will never affect the fragrance of the egg, naturally. read more

Singapore Hawker-Style Fried Carrot Cake (Chai Tau Kway) Recipe

Fried carrot cake is also known as “Chai Tau Kway” (菜头粿, Chinese pronounced as: Cài Tóu Guǒ). Not the usual sweet dessert, but a kind of Chinese steamed carrot rice cake.

This is one of the all-time favourite local delicacies in Singapore, and it is one of the Teowchew delicacies. That’s why we usually call it Chai Tau Kway, a pronounciation in Teowchew dialect.

In Singapore, there are mainly two types of Fried carrot cake selling at various hawker stalls and food court. Generally, the “white” carrot cake is more popular than the “black” one here. In fact, only Singapore has the “white” version of carrot cake cooking method, I believed (smile). This unique “white” colour frying method simply refers to frying without dark soy sauce, while the “black” carrot cake will be added with dark sweet sauce, and such “black” version is more porpular in Malaysia instead. read more

Corn Egg Drop Soup (玉米蛋花羹)

“Super easy and quick soup to settle your dinner on a busy night.”

Weekdays were always busy for many families. Dinner during weekdays was best to settle as simple and fast as possible. Having said that, we would not want to compromise our intake of nutrients as well as our health just to ease our cooking. Neither did we want to fuss over dining out every night.

I had this quick, simple-making and delicious soup recipe here.  It took just 25 minutes to prepare and cook! Ingredients were easy to prepare, and its simple cooking steps were tailored simply for the busy weeknights. read more