SOFT BOILED EGG

Soft boiled Egg 溏心蛋

Wow! 

The egg yolk flows out like cream, so yummy!

Many of us like soft boiled eggs like this,

but often times we left it too long in the boiling water

And it becomes hard boiled egg instead.

I found this chart when I googled for soft boiled eggs

It is helpful if you are a first timer!

Method:
1. bring water to a boil
2. add eggs & let boil for 6min
3. remove & put into ice cold water
4. do not de-shell until required

FRIED CUCUMBER EGG

Fried Cucumber Egg

is a simple dish

having different textures in one dish!

These are the ingredients:

Fried Cucumber Egg

1 small cucumber

1 egg, beatened

some dried cloud ears, soaked, cleaned & cut smaller

2 garlic, mashed with chopper

1" carrot, sliced thinly

1 Tbsp cooking oil

oyster sauce

salt & sugar to taste

1) wash cucumber, slice off part of the skin

2) cut lengthwise into 1/4, slice away the seeds & cut diagonally

3) heat up a little oil & fry the egg, remove from heat & cut into smaller pieces

4) heat up remaining oil & fry garlic until fragrant

5) add cucumber, cloud ear, egg and carrots to fry

6) add some water & allow to simmer little while

7) add seasoning & dish up.

Note:

Do not cook the vegetable too long as it will be soften!

TONKIN JASMINE

Tonkin Jasmine
Scientific name: Telosma Cordata
is commonly known as
夜香花 or 夜来香
in Chinese

It is said in www.huabaike.com that it could improve vision,
reduce eye redness and irritation.

It is a flower but usually cooked and eaten as a vegetable.

It is only available from May to August every year.

2 common methods of cooking is

1) fry with egg

2) boil soup with minced pork

ZUCCHINI FRITTERS

Zucchini Fritters

I have never tasted Zucchini.
By its appearance, I thought it is another species of cucumber.

The vegetable seller told me it is nice to eat,
simply fry it will do.
So I bought one piece, yellow colour one.

Many of my Facebook friends gave suggestions of how to cook this.
My niece Linda Su suggested Fritters.
And here it is: Zucchini Fritters!

After I googled, I realized that it has 10 health benefits!

Here is an extract from Pinterest:

This recipe is found in www.justataste.com

Zucchini Fritters

1 zucchini 7" length, shredded

3 Tbsp all-purpose flour

2 eggs, lightly beaten

3 sprigs scallions, cut into small pieces

1 Tbsp oil

salt & pepper to taste

1. mix some salt to the shredded zucchini, and allow it to stand for 15min

2. squeeze out as much liquid from the zucchini as possible

3. transfer the zucchini to a large bowl, mix in flour, egg and cut scallions

4. add seasoning to taste

5. heat up oil in a pan

6. once the oil is hot, scoop 2 Tbsp mounds of batter into the pan, press lightly

7. cook for 2-3min, then flip over and cook another 2 min until brown and cooked through.

8. serve warm when it is crispy.

ZUCCHINI SALTED EGG SOUP

Zucchini

a summer squash,

is a member of the gourd family.

I have extracted this from Pinterest to share:

These are sold either in green or yellow.

I have bought the yellow one.

Thank you Jessie Tee for introducing to me

Zucchini Salted Egg Soup

I have adapted the recipe from wendyinkk.blogspot.com

 These are the ingredients:

Zucchini Salted Egg Soup

1 Zucchini 7" long, cut itno 5mm thick strips

1 salted duck egg, white & yolk separated

3 slices old ginger

3 sprigs spring onions, cut into 1" lengths

20-50g glass noodles, soaked

1. heat up a wok/pot with 1 Tbsp oil

2. fry ginger until fragrant

3. add zucchini sticks & fry until sticks wilt

4. add in 1L water and bring it to a boil

5. add salted egg yolk to cook, turn the heat to medium low

6. after 2 min, fish out the egg yolk & slice thinly or chop it

7. add glass noodles

8. when zucchini is soft, drizzle salted egg white into the soup, stirring at the same time

9. season with salt, pepper and chicken cube if necessary

10. add salted egg yolk pieces, spring onions

11. serve hot

Note:

1. Zucchini can be replaced with any member of the gourds family.
2. feel free to mash the yolk in its white before drizzling into the soup 

2 INGREDIENTS PANCAKE

Pancakes are easy to prepare

and loved by many,

adults & children alike.

2 Ingredients Pancake

is easy to prepare, healthy and nutricious.

The little ones will love it because it is sweet and soft,

If you are interested:

2 Ingredients Pancake

1 egg

80-100g banana, mashed

1. combine both ingredients & fry as normal pancakes
2. enjoy

KAYA PUFF

Kaya (Coconut egg Jam)

made into a puff and becomes Kaya Puff.

It is my favourite.

I am afraid I have made the skin too thick as you can see from the photo.

I will roll the puff sheet bigger and thinner next time.

Nevertheless, the layers are clear!

Giving special thanks to GuaiShuShu for the recipe.

Kaya Puff

Water skin: 100g plain flour

                    30g oil

                    1/2 Tbsp maltose

                    1/8 tsp salt

                    45g water

Oil Skin: 75g cake flour

               40g butter

Filling: 250g kaya, chilled

Egg Wash: 1 egg yolk + 1/2 Tbsp water

Method:

1. mix the ingredients for water skin, knead to form a smooth dough.

    rest the dough for 20min

2. mix ingredients for oil dough, lightly knead to form into ball

3. divide the oil dough into 6 portions and shape into a ball

4. divide water dough into 6 portions, shape into a ball & press flat to wrap the oil dough

5. secure the edges, roll into a ball & allow to rest for 10min

6. carefully roll the ball lengthwise into a rectangle, then roll up as if a swiss roll

7. Again, roll the swiss roll flat lengthwise & roll up again.

8. lastly roll the dough into oval about 6" x 4", put 1-2 Tbsp kaya on one side of the dough

9. close with the other side  & seal the edges & pleat

10. place the puff onto a parchment lined tray & egg wash

11. bake in preheated oven 190'C for 20-25min until golden.

LONG BEANS FRIED EGGs

Long Beans Fried Eggs

is a dish that I grow up with.

Those days, long beans were cheap, some were also home grown.

 Eggs from own chicken! 

If you know how to fry onions and eggs,

you will know how to cook this.

Long Beans Fried Eggs

4-5 lengths long beans

1/2 onions

2 eggs

salt & pepper to taste

1. clean & cut long beans into short lengths

2. shred onions thinly

3. lightly beat the eggs

4. heat up 1-2 Tbsp oil in the pan

5. add onions to fry until fragrant

6. add long beans and fry until soft

7. add salt & pepper to taste and spread evenly in the pan

8. pour egg over the vegetables

9. turn over to cook the other side when the eggs start to set

10. dish out when slightly brown on both sides

11. enjoy

HERBAL TEA EGGS

茶叶蛋

Herbal Tea Eggs

so fragrant and nice, 

I usually cannot resist buying some when passing by the shop.

Thank you Krystal Wee for sharing the recipe.

Don't be like me

attempt to eat it the next day.

The colour is not dark enough.

According to Krystal Wee the key is love & patience, haha!

Yes,

"2 to 3 days old eggs taste best!"

Here are the herbs and tea leaves used in the recipe

Using a spoon to crack the egg shell when it is cooled.

Here is Krystal Wee's exclusive recipe if you are interested:

Herbal Tea Eggs 

10 eggs, small or medium size

2 slices dang gui

2 slices chuan xiong
2 star anise
3 Tbsp Tea leaves

1/2 handful of red dates

1/2 handful of dried longan

1.5 tsp salt

Seasoning:

4 - 6 Tbsp brown sugar

4 - 6 Tbsp dark soya sauce

1) wash eggs, add enough water to cover the eggs

2) add herbs, tea leaves and salt and bring to a boil. 

3) Simmer for 10min, and let cool

4) remove eggs and crack them gently with a spoon

5) put back the eggs, with shell on, into the herbal water

5) add seasoning, more water if necessary and bring to a boil

6) lower the heat and simmer for 30min

7) turn off heat, cover & leave over night

8) reheat until boil. Enjoy

HONG ZHAO LU DAN

紅糟滷蛋
HONG ZHAO LU DAN

After extracting the red rice wine, 

I usually keep the Ang Chow 紅糟 in bottles

to be used for cooking chicken, pork or mee sua.

I was attracted to Chef Fiona Lau's sharing 2 days ago, "Hong Zhao Lu Dan"

The colour was so bright and red!

So beautiful and appropriate for the coming CNY Celebration!

I have used less Ang Chow

so the colour not as bright as hers.

Nevertheless, the taste is good.

I have to agree with Fiona Lau that it is highly addictive, cannot stop eating ....

Here is her recipe if you are interested:

Hing Zhao Lu Dan

20 small eggs, hard boiled & de-shelled

160-200g red rice wine residue

700g broth (chicken or vegetable)

1 Tbsp dark soya sauce (to make colour more vibrant)

2 tsp salt

3 Tbsp sugar

40g old ginger, sliced

3 Tbsp sesame oil

1. in Medium to low fire, fry ginger slices in sesame oil until fragrant

2. add red residue and fry 2-3min, taking care not to burn it (it will be bitter if burnt!)
3. add broth, salt, soya sauce and sugar
4. add boiled eggs and bring to a boil, turn to low heat and cook for 10min
5. turn off heat and soak eggs for 2-3 hours or overnight before serving 

SALTED EGG POWDER

Salted Egg Powder

I love salted eggs.

I make my own salted eggs with duck eggs.

In my eagerness to try making some salted egg powder,

I referred to Guaishushu1.com for this recipe.

When it was finally done, 

and 

while recording the recipe,

I realized that I have wrongly read his recipe,

'20 salted egg yolk & 20g milk powder'.

Instead, I have used:

50g salted egg yolk (3 yolks)

50g milk powder

Method:

1. clean salted egg yolks, make sure no whites is attched to the yolk

2. bake the salted egg yolk in a preheated oven 150'C for 10min

3. mash the yolks & continue baking another 5 min until cooked

4. blend together the baked salted egg yolk with milk powder, until fine

5. bake again @100'C for at least 30min, with oven door slightly ajar to air dry 

6. spread out the egg yolk powder & leave in the fridge for 1 night

7. sift and store in the fridge in air tight container.

    If you prefer it drier, leave in fridge with caps open to draw out remaining moisture

Update:

The final product looks good as you can see in the photo. 

It is also aromatic. I may get a different taste when cooking

some savoury Chinese dishes with it. Other than that, I think

it should be fine. Will update you if I encounter any problem

using it. In the mean time, keep my fingers crossed.

FRIED TOMATO EGG

Fried Tomato Egg

I have heard so much about this dish

but never get to cook it

because I worry that it may not be nice.

Tomato, soft and juicy,

how can it be nice when it is fried with egg?

It has proved me wrong!

It has in fact make the fried egg, juicy and nice instead.

If you think like what I have thought,

do try it one day.

It is easy to cook.

First, dice tomato, big onions & spring onions.

Heat up some oil in the kuali,

fry the diced onions until fragrant,

add diced tomato and spring onions.

Pour in beaten egg which has already been flavoured with salt & pepper.

Turn the omelette over to cook the other side when set.

Soon, you will have a fragrant, juicy egg omelette on the table.

Enjoy!

3 Ingredients One Bowl Egg Cake

I am sure many of us know about this

3 Ingredients Egg Cake

in the ratio of 1 : 1 : 1 cup

It is a Traditional Egg Cake

made in many of the Chinese households

during the olden days.

Simple ingredients readily available in the pantry,

egg, flour and sugar

and 

easily whipped up,

in One bowl!

Those days, this Egg cake was usually steamed

unless you had a made shift

OVEN

The Egg Cake was baked in 

an old but big clay pot, heated over a charcoal stove.

It was then covered with a metal plate 

with the 4 corners tied with a string extended to the top & drawn together

for easy lifting.

This plate was then filled with some burning charcoal

to give heat to the top of the cake.

How do you like baking with such an oven?

Starting from getting the stove lit up

and 

the cake whipped up by hand (muscle training),

the chores was tedious.

My hubby told me that

like every family in the village

they also made this Egg Cake when they were young.

His eldest sister, 

Esther,

the baker of the house,

would usually gather them (the remaining 5 siblings)

to help in the whisking of the eggs with a spring whisk

while she got the 'oven' ready!

The eggs did not seem to rise at all

(they were all very young children)

and 

they had to whisk very long time to get it ready.

Not surprising that half way, few of them would sneak out to play.

In fact, some would quietly fled 

when Esther was getting ready the utensils & ingredients.

To bring back the sweet memories

he actually whisked the eggs for me by hand!

3 Ingredients One Bowl Egg Cake

1 cup egg (5 large eggs)

1 cup plain flour ( 110g - I added 1 tsp baking powder)

1 cup sugar (I reduced to 150g)

1) whisk up eggs in a electric mixer

2) gradually add in sugar

3) when the egg mixture comes to ribbon stage, fold in sifted flour

4) stop mixing when no streaks of flour remain. DO NOT OVERMIX

5) pour mixture into a 8" square pan (line bottom with parchment)

6) bake in middle rack of preheated oven 175'C for 30min

7) overturn to cool on wire rack when done

Note:

1. This Egg Cake has a different texture from the sponge cake.

    It is coarse, not so smooth 
2. you can slice it horizontally to put some kaya as filling too

FOOCHOW SALTED EGG - CHOW LONN

Foochow people love their red rice wine

so much so that

other than cooking with it,

they also preserve vegetables, CHOW CHAI 

and 

eggs, CHOW LONN

with the red rice wine residue or lee.

Many of us like salted egg.
Some like it hard boiled to eat with plain porridge,
others like it smashed up and cooked with porridge
or
steamed with meat

More additions to the list include:
steaming together 3 types of eggs, salted, century and hen egg
and
deep fried salted egg yolk chicken or prawns


This is my grandmother's preparation
of Foochow salted egg, Chow Lonn

This is just duck egg salted with the residue (lee) from red yeast rice wine.
If you soak it longer the egg white will turn pinkist
and the wine taste will be stronger
but
the egg will be too salty

My grandmother is a Hu Chew Noin
She came from Fuzhou,
China

She married and stayed in "San Tiaw Lu", today better known as Simpang Tiga,  Sitiawan. When my grandfather passed away, the youngest uncle was only a toddler.  She single handedly raised up her 7 children, 6 boys and a girl. Although she could not afford to send her children to university education, all of them were able to learn, and master a skill to earn a good living.

Her cooking is more of simple and with inexpensive ingredients.  Nevertheless, all of us grandchildren, including her own children missed the dishes she prepared for us during Chinese New Year celebration. Simple it might be, but it was prepared with much patience and abundance of her love for us.

Here is her recipe if you are interested

Chow Lonn
400 ml water
175-200g salt
5 duck eggs, wiped clean
5-10 Tablespoon wine residue (CHOW)

1) Boil together salt & water
2) leave to cool
3) put eggs in a bottle
4) mix wine residue (Chow) into the cooled brine
5) pour onto the eggs in the bottle & cover
6) the eggs will be ready16-21 days, depend on how saltish you like
7) hard boil to enjoy

Note:
1. chow lonn has a wine taste and is usually enjoyed with plain porridge
2. chow or rice wine residue can be omitted to make plain salted egg.

FOOCHOW DEA LONN OR OYSTER OMELETTE

Dea Lonn

is a popular Foochow dish in Sitiawan.

You can only find this in a few restaurants that serve traditional dishes.

Many modern restaurants in Sitiawan

have adapted this dish 

to suit the taste buds of the majority 'foreigners' 

who came hunting for authentic Foochow dishes.

By this I mean,

 they add shredded onions, parley, chili & spring onions.

Some even added shrimps!

Originally it was just egg and oyster
fried in a pool of  fuming hot oil!

The fragrance of the crispy omelette
and
the taste of juicy interior was simply irresistible.

It is served hot
straight from the frying pan!

I used this frozen oyster
because I could not get fresh ones.

If you are interested in the recipe:

Dea Lonn

a handful of oyster, cleaned & drained

1 egg beaten

1 Tbsp corn flour

1/2 tsp fish sauce

salt & pepper to taste

4-5 Tbsp oil for frying (the omelette will not absorb all the oil)

1. add seasoning to beaten egg, then beat in corn flour (ok to have lumps)

2. add oyster & mix well, set aside

3. heat oil in a wok to very hot

4. to test oil, drop a little egg into it. If it floats immediately, it is ready

5. pour egg into the hot oil, swirl the pan to allow oil to crisp up the sides
6. when the bottom is golden brown, turn over to cook the other side
7. dish up with a slotted ladle to allow excess oil to drip through.
8. serve hot with chili sauce

STEAMED EGG

Eggs 

is commonly used in Chinese Dishes

Eggs can be fried

with

bulb onions, chillies and spring onions

with shrimps, minced meat or char siu
or

with preserved raddish (choi poh)

or

a combination of meat, shrimp & spring onions (Fu Yong Dan)

Eggs when hard boiled, 

can be used 

to cook curry

stew pork

make soup (Tai Pin Dan)

or cook noodles

Steam egg may be the easiest method

if one can master the timing

and

 the ratio of egg to water

TOFU STEAM EGG


I steamed it 
10 min from the time the water boils
I used 1/2 piece soft tofu
cut into cubes
1 egg plus 2X water to the volume of egg
salt & pepper to taste
cut spring onions and chillies as decoration

PLAIN STEAM EGG
note the smooth texture
You can steam it plain like above
or

with large or medium size prawns
or

with minced meat
or

with vegetables or mushrooms 
or

with preserved cabbage (tong choi) etc

For soft and smooth steam egg

the ratio is 2.5 to 3 parts of water to 1 part egg 

SALTED DUCK EGG

I like salted eggs

Be it hard boiled or cook in soups

I like those with red yolk

Once, I made a whole lot of red yolk salted egg

If I am not mistaken

I bought the duck eggs from Butterworth, Penang

some say, I need to add cooking wine to make the yolk red

others say, I have to buy eggs with green shell

I still cannot confirm if any of them is right

200g salt

500g water

6-8 duck eggs

1 plastic or bottle with cover

1) boil salt in water until dissolve

2) leave aside to cool

3) wipe clean the duck eggs & leave aside

4) after 6 hours, pour salt water into the bottle

5) slowly put in the eggs, careful not to hit the egg against each other

6) use a small bowl to press down the egg into the brine

7) cover & leave for 16 - 20 days ( can be in the fridge)

Note:
Christine Ho (en.christinesrecipes.com) recommended 
1 Tbsp of Shaoxing wine added to the cooled brine to get RED yolk