Bite On It!

I bought some salted eggs a few months back (yeah, you read it right… a few months!!!) with the intention to cook 3 eggs porridge (porridge with 3 types of eggs; chicken egg, salted egg and century egg) but it did not materialized. PiggyBeng don’t fancy having porridge as he said it don’t fill him up enough to last through the night. Therefore, the salted eggs has been sitting there…

Not sure how long can we actually keep salted egg… Luckily it did not turned bad. I actually called my mom up to ask her if I can still eat them. She told me to check the ‘fragrance’ of the eggs and they seemed to smell fine to me so I told her should be safe to be consumed…

So happened I have some left over rice so decided to clear all the salted eggs (I have 2) using them to do some fried rice. And it turned out… yummy!

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Ingredients

• 1 big bowl/plate Cooked rice (cold or over night)
• 100g Chicken breast meat (cube and marinade with some salt, oil, pepper and corn flour) 
• 1tbsp Minced garlic
• 2 Salted egg yolks (chopped)
  
• Some red and green capsicum
• 2 Chinese mushrooms (soaked and cute into cubes)
• Some Japanese cucumber (cut into cubes)
• Salt/soy sauce for taste

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Method

1. Heat up wok with some oil and saute the capsicum, mushroom and cucumber cubes, lift up and set aside.
2. Add some more oil and saute the garlic and chicken breast till brownish, lift up.
3. Add a little more oil to the wok again and toss in the chopped salted egg yolks, stir for a while, add in the rice and mix well.
4. Toss all the sauteed items and stir till all well mixed.
5. Add in taste (salt/soy sauce/pepper) to preference.

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Note
You can actually put in your own preferred ingredients

PiggyBeng loves lap-cheung (Chinese wax meat) and always asked me to cook either fried rice or other dishes. To me, I use lap-cheong when I can’t think of anything to cook or I am out of ingredients to cook. These lap-cheong certainly comes in handy! Here is another simple recipe…

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Ingredients

• 1 stick Lap cheong (Chinese waxed meat) - cut thin slices
• 2 Eggs - beaten
• A dash of salt for taste (into the beaten eggs)

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Methods

1. Heat up wok with a tsp oil, toast in the lap cheong and lightly fry them until it appeared crispy on low fire (as it contain sugar, they get burnt very fast)
2. Spread out the lap cheong slices and pour in the beaten eggs, on low fire.
3. Wait till both sides turn golden brown before lifting from the wok.

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Since Darrius can take eggs now, I will try some of the egg recipes once a while. It is good for a change and add varieties to his menu. To add in more nutrition, I will normally add in some milk and cheese with the meal so they are more wholesome.

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Ingredients

• 1 egg
• 1/4 cup Milk
• 1 Fresh tomato (deskin and chopped corsely)
• Some tiny cubes of boiled carrot
• Pinch of salt for taste (optional)

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Methods

1. Beat egg, add in the milk and salt, beat further and set aside.
2. Heat up wok or frying pan on slow heat with 1 tsp oil. When oil is hot, pour over the chopped tomato and boiled carrot and fry for a while before pouring in the beaten egg and slowly stir on medium heat.
3. When the mixture starts to harden and no more moisture, lift up, sprinkle with some black sesame powder and serve.
4. Boil some French beans as side dish along with a slice of wholemeal bread cheese sandwich.

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I don’t normally eat steamed eggs as I preferred to have my eggs fried. Now that Darrius is eating almost anything we are having so I have to consider him when I prepare our meals.

Steamed eggs is quite simple to prepare and it is not as heaty as fried eggs. Before this, the steamed eggs I used to cook is quite hard as I do not add much water as compared to now. The steamed eggs I am preparing now has more water content which make it really soft and smooth… like the Japanese cawanmushi.

Among the tricks I learned about cooking steamed eggs is, it is recommended to use plates or bowls that have a flat surface as the eggs will get cooked more evenly. The other thing is, always to cover the plate with a string-wrap when steaming so that the water from the steam will not falls on the eggs and scars the surface.

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Ingredients

• 3 Eggs (large)
• 3/4 cup water
• 40g Minced pork (marinate with a sprinkle of salt)
• 1pc Chinese mushroom (diced)
• 1/4 of a Carrot (cut some for garnishing and the bits used for steaming)

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Methods

1. Beat eggs with a little salt and filter it into a flat plate or bowl. Throw away the residue.
2. Add in the water, minced pork, mushroom bits and the carrot bits. Stir and disintegrate them do the minced pork does not clutter together. Then cover with a string-wrap.
3. Put in to steam for about 7-10 minutes. Place the carrot used for garnishing in another small bowl and steam along with the eggs.
4. When eggs are cooked, remove the wrap and make sure the water did not drip on the eggs. Placed the steamed carrot slices on top before serving.

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These days I have been experimenting various ingredients to prepare some nice meals for Darrius. I think he is quite bored with his usual porridge (though my mom insisted that he should have porridge for most meals) meals so I tried to come out with something that he might enjoy eating.

I have started feeding Darrius with eggs when he turns one end of last year. Though not very frequent as I can’t think the way to prepare it besides steamed eggs since he has no molars to help him chew. Now that he’s older, he is able to take in more varieties of ingredients which make it easier for me.

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Ingredients

(Prepared 2 omelettes)

• 3 Eggs (medium size)
• 1/3 cup of milk
• 1/4 of Red capsicum - diced
• 1/4 of Green capsicum - diced
• 1/2 cup Button mushroom (Fresh/canned - sliced)
• 2 bulb Shallots - sliced
• 1tsp Black sesame seed (grounded)
• Salt to taste
• 1 slice Cheddar cheese (cut into strips)
• 1 can Baked beans
• Sprinkles of mixed herbs

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Methods

1. Beat eggs with milk. Add in the grounded sesame seeds.
2. In a non-stick wok, heat up some peanut oil mixed with margerine saute the shallots, capsicums and button mushrooms till soft and fragrant. Lift up.
3. Clean the non-stick wok, heat up some peanut oil with margerine again (very little) to make the omelettes. Pour half the egg mix on low heat till 70% cooked, pour half the stir-fried items onto half of the egg, add 1/2 of the cheese and fold over the other half to make a pocket. Turn over and fry the other side till the egg is cooked.
4. When done with the the omelette pockets, cook the baked beans by simply stir-fry on the wok for a minute. Before serving, sprinkle some mixed herbs on the surface of the omelettes and bake beans.

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