Bite On It!

The other day we went to the old Sunshine Farlim which has been converted into a warehouse style of wet market cum hypermarket to get some stuff for the coming Lunar New Year. The place was rather quiet though it was about 5pm in the evening on a weekend.

Though the conversion was less than a year, a few tenants have moved… probably due to the poor patronage. There used to be a few vege sellers occupying the ‘wet market’ area but now it was left with 2 or 3 sellers only. Business was brisk that day though..

After we gotten what we intended to buy, we went to check out some of these vege stalls and I saw some very fresh ku-chai or chives. It has been a while since I cook chives and I kinda miss it so decided to get a bundle.

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Ingredients

• 2 Eggs
• 50g Chives
• 50g Shrimps (shelled)
• Salt & pepper for taste

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Method

1. Heat up frying pan with some oil (put more if you’re not using non-stick pan).
2. When oil is hot, toss the shrimps in and stir fry lightly for a minute before tossing in the chives (cut into 1″ section) and stir fry for another minute.
3. Beat eggs in a bowl, add in some salt and pepper.
4. Pour in the fried shrimps and chives into the bowl of beaten eggs and mix them well.
5. Add new oil into the frying pan and when it is heated up, pour in the egg mixture and fry the omelette till golden brown.

I was asking mom why she did not cook any vegetables for me and she said I can’t take any vegetables yet until 7 days post partum. The weather was pretty unforgiving the past weeks with lots of rain which resulted in the availability and rising cost of vegetables in the market. Since mom has limited stuff to cook this time (also due to all the yadda-yadda of not to cook this ingredients or that ingredients), she has to find alternatives.

Luckily in my mom’s small garden, there were some ‘Ngai’ plants growing (I don’t have the scientific name for this plant) but the leaf’s shape is like those of chrysanthemum. It was believed that these green leafy has the ‘wind expelling’ agent similar to Basil leaf. It tasted a little bitter but have a very fragrant aroma. To make it taste even better, my mom added them into egg omelette together with some glutinous rice wine… and it is yummy!

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Ingredients

• 2 Eggs
• 50g ‘Ngai’ leaf
• 1tsp Glutinous rice wine
• Salt for taste
• Sesame seed oil

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Methods

1. Heat up wok with some sesame seed oil and stir fry the ‘Ngai’ leaves for about 1 minute on medium fire.
2. Beat egg, add in salt and pour onto the leaves to form omelette.
3. When omelette is turning golden, sprinkle the glutinous rice wine over and serve hot.

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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