Chinese Style Steamed Egg | Steamed Water Egg is the perfect dish if you need to make something extra along with your rice and side dishes as a part of a yummy Asian meal. Silky smooth in texture, this savory set egg custard is absolute comfort! The texture is sometimes difficult to achieve, but after making this so very often for my kids after school meal, I have learned some do’s and dont’s. Today I am sharing them with you.
Later, I will post my recipe for Chawanmushi, which is the Japanese version of steamed egg. The Japanese version incorporates various fillings including, chicken and prawn. It can be had as an appetizer or a small meal by itself!
Back to the Chinese version though… sometimes simple is best. I mean it accompanies rice so well, and you dont need any extra sauces or gravy to moisten your rice so splendidly! The recipe also stretches the use of three eggs, to serve a family of four. Watch my video to make the perfect Chinese steamed egg.
Brik | Delicious Tunisian Pastry
No No, we are not into eating brick! Brik (بريك) is a famous Tunisian deep fried pastry. This is absolutely scrumptious, if you’ve never tried it before. This version (one of the more popular ones), has a filling of whole egg , seasoned tuna, onion, parsley and capers. Some versions add Harissa to spice things up, but here I use the Tunisian spice mix ‘Tabil’. You might compare it with a samosa, but the filling is entirely different … imagine cutting into the pastry and getting delicious oozilicious egg!! My kids are bonkers for oozy egg yolk, so they adore Brik!
Brik pastry is known as Malsouka ملسوقة or Warka.Brik pastry is a very thin pastry that comes wrapped in cellophane. The thin, round sheets are made by slapping a sticky dough onto a hot non-stick surface in overlapping circles and cooked for a short amount of time.
The tuna filling may be substituted with chicken, or minced meat. I will also be adding the recipe for ‘Swebaa Brik’ – Brik Fingers, soon which is finger sized spring roll shaped pastry with minced meat, egg and cheese filling. Thanks again to my friend Nadege for helping me with My Tunisian recipes.
Enjoy the Video.
Kek Lapis – Indonesian Layer Cake
Kek Lapis – Indonesian Layer Cake, although not difficult to make is certainly a labour of love. Each layer of cake batter is precisely measured and baked under the watchful eye till light brown and then this process is repeated patiently, till all the batter is used up!
This is my 4th attempt at making this delicious ‘layered’ version of butter cake. Some versions use only egg yolk. This version however uses whites as well. Quite pleased with the results. Next time, I think I will make the video on this. I love to see how the layers peel away from each other. Anyone will appreciate the effort, if you make this cake. And it is so yummy with some coffee or tea! This Indonesian Cake is very popular in Singapore and Malaysia too!
Salted Egg Yolk Chicken is a delicious and rich tasting fried chicken in a special creamy sauce that is very popular and trendy here in Singapore. The salted egg yolk sauce is also used in many other dishes, prawns, crabs, rice etc…
Salted eggs are a preserved food product, very common in Chinese cooking. Duck Eggs or Chicken Eggs are soaked in brine or packed in salted charcoal to preserve them. The eggs are sold in the supermarket, often covered with a thick layer of salted charcoal paste. Sometimes, they are sold with the salted paste, removed and vacuum packed. I have seen salted eggs in Philippines cuisine as well, where they undergo a similar process. These are dyed pink to be be distinguished from the fresh eggs.
I was introduced to cooking with these by my friend in Singapore, Michelle. These preserved eggs have a briny aroma and the yolk is bright orange in color as well as firm textured! The whites are quite salty and the yolk has a rich and less salty flavor. There are many dishes that use these salted eggs, and are popularly used in the Chinese Mooncakes. The salted eggs, from chicken taste somewhat different, the yolk being less rich. Do check out the step by step pics in brief or the full video below.
American Potato Salad | Quick Salads with Video
Growing up, I always came home to delicious food every day. My mom will always be the best cook to me.. I admit during my teenage years, I was quite fussy with food.. I had a lot of things that I didn’t appreciate as much as I do now. She always seemed to have time to fix me something that I liked. On the occasion that she would not be home when I came home, she would leave me something in the fridge. I would cleanup and hurry to find out what was in there for me. Cold Potato Salad was one of my favorites. I could have this just on its own or with some of her yummy chicken. This salad is a great side any day! Filling you up well till your next meal.
Spanish Style Omelette
A big thank you to my Niece, Aysha 🙂 for this delightful Spanish Style Omelette recipe. This recipe is a cross between a Spanish Omelette (Tortilla Española) and a Frittata. So what’s the difference? An omelette is usually cooked from start to finish on the stove top and uses a good non-stick pan. Cooking a frittata, starts on the stove top and is finished up in the oven, so it is usually cooked in a cast iron pan or bake-ware.
The fillings for an omelette and frittata can be similar, but Fritatta’s can contain extra toppings such as cooked meat, cheeses, vegetables and pasta. It resembles a crustless Quiche. The word ‘Frittata’ is Italian and roughly translates to “fried”. A classic Spanish omelette contains just onions and potatos. In this recipe, we have combined the two to make this tasty and easy to make breakfast or brunch. Perfect, for when you are craving eggs and also need a hearty meal.
Orange Soufflé (Egg Whites Only Recipe) – With Video
This Orange Soufflé is the perfect dessert for special entertainment. It rises and puffs up into absolute gorgeousness in the oven. Just as it rises, it also starts to fall as soon as it comes out of the oven, so it must be served quickly. A thin layer on the top is crunchy and caramelized and the inside is light, hot and oh so fluffy! It was hard to get a good photograph while they were still risen though.. By the time I found my cameras memory card the delectable dessert was beginning to sink.. I took a only few clicks, because we were all in a rush to have them while they’re hot! There is a saying in french, ” Le soufflé n’attend pas, on attend le soufflé “. It means, the soufflé doesn’t wait for us, It is WE who wait for the soufflé!. Which is absolutely on the mark, because we wait patiently outside that oven door, till it’s just right to take it out… and then the soufflé, paying no heed to all our anxious waiting, starts to go down just as quickly as you can say “I love Soufflé” . Hmph:) ! Oh well, I tell you it’s still worth it!
Steps to making a good Soufflé. Warm up the milk. Prepare the flavoring agent, juice, melted chocolate etc.. Whisk egg whites. They should be shiny and firm but never over whisked…
Baked Eggs and Kale with Mushrooms
Looking for a very quick and easy dish that is healthy and tasty at the same time? This Quick Baked Eggs and Kale with Mushrooms is the perfect side dish to serve at any meal.
Serve with breakfast noodles, rice or even in wraps. We love the flavor of kale. I even got my eleven year old to eat the ‘green stuff’ because of the lovely ‘sunny side up’ eggs that lay over the nest of savory, crisped and flavorful kale.
Egg Salad Sandwich – Easy Fixes
Nothing is as easy and satisfying as a nice fresh egg sandwich! Perfectly boiled eggs, creamy, yummy dressing and a little bit of this and a little bit of that. There are lots of varitions but honestly, when it comes to a classic egg salad – keeping it simple is the key! The egg is meant to be the star of the show here.
If making for kids lunch box, you might want to use bread that isn’t toasted and add and ice pack to the lunch box to keep it fresh.
Soft Boiled Eggs and Toast Soldiers
Sometimes there is nothing more comforting than Nice Soft Boiled Eggs with Toast soldiers. My children recently took a liking to soft boiled eggs after having them at a friends house. I remembered how my mom used to serve them with wholemeal toast soldiers and I always asked for more. So I have a new after school snack for the kids.
Soft Boiled Eggs – obviously should not be overcooked. To get that lovely texture that you can scoop out with a spoon straight from the shell or dunk your toast in : make sure the eggs do not boil in water. The perfect soft boiled egg for many, consists of a slightly runny yolk and a custardy white. Serve in egg cups or – my kids like these tiny bowls.
Recipe Name: Soft Boiled Eggs and Toast Soldiers
Recipe Type: Dessert
Author: Shana c/o Recipes ‘R’ Simple
Prep time: 0 min
Cook time: 4 min
Total time: 4