You probably won’t have enough time in the mornings, but when you do, you’d be pleasantly rewarded if you try this – almost as good as a panini.
- Toast a couple of slices of bread, wholemeal or white, up to you.
- While that’s in there, fry up some onions and white mushrooms. Don’t forget to add a sprinkle of dried thyme or basil, salt and pepper.
- Your bread should be all crisp and toasted before you’re done with the onions and mushrooms. Slap on a small hunk of butter on both slices.
- On goes the mushrooms and onions on one slice, and fresh rocket leaves on the other.
- Peel out some mature cheddar with a speed peeler, and lay them on the sizzling mushrooms and onions.
- Then, here’s the grand finale – a fried egg, sunny side up, done with an egg ring.
This is an egg ring (with an egg in it):
- Once that’s done, lay it gently on the cheese. Be careful not to burst that lovely yolk of golden goodness.
- Sandwich everything together and cut up into pretty triangles, if you must.
Gloomy autumn mornings are a thing of the past.
I’ve been wanting to try out a recipe like this for a really long time now. Not only ‘cos I crave cake at the end of every hearty dinner at home, but also ‘cos I’m amused at how easy it sounds.
Originally, I wanted to do the Nutella Mug Cake, which can be done in a coupla of minutes in a microwave. But I’ve got no Nutella at home. The horror, I know. :/
Anyway, here’s the successful result of my little experiment, of substituting all the chocolate with jam:
Perfect for a quick cake fix.
- 4 tablespoons self-rising flour
- 4 tablespoons sugar
- 3 tablespoons apricot jam
- 3 tablespoons milk
- 3 tablespoons vegetable oil
- 1 egg
- Get it all in a large coffee mug and whisk till smooth with a fork.
- Stick it in the microwave on high heat for about 1.5 – 3 minutes, depending on your microwave.
- Serve with more jam atop.
Circular Microwaved Eggs
Most people probably already know this but here’s for those who don’t.
The microwave is awesome, especially when you wanna have an egg ready-to-eat in 30 seconds. It’s super round, and cooked hassle-free with a mix of hard-cooked and soft-runny texture.
What you’ll need:
- A small microwave-safe dish (above)
- An egg
- A microwave
What to do:
- Crack the egg into the dish.
- Stick it into the microwave.
- Press ’30 seconds’ and ‘Start’.
- When it’s done, use a spoon to get it out in one swift circular motion.
- If you want, add salt, or soy sauce, and pepper.
TIP! If you don’t have a small dish, use a mug! Or maybe try out it with a square dish!
Last week, I suffered heart palpitations irregularly over a period of 24 hours. It worried me BIG time, and I knew I had to turn to ‘clean’ food.
Marmite Pasta with Boiled Pork and Peas
- 1 serving of pasta
- 50g of lean pork
- 1 handful of peas
- 1 tsp of Marmite
- 1 egg
Basically, I cooked everything with water: boiled the pasta, pork and peas, and steamed the egg. I also added a bit of the pasta-cooking water to the Marmite, and drizzled generously over the dish before eating.
Clean, and very healthy. If not for me, for my heart.
(Ironic previous post: Deep-Fried Batter.)
It’s been a while since I’ve been back to Singapore, and aside from many other things, I miss the food there. I thought I was dealing fine with the abstinence of Singaporean cuisine, until I was reminded of my beloved Fried Hokkien Prawn Mee. My stomach grumbled to the rhythm of the words as they entered my ears. No, I’m not talking about the black sauce variant from Kuala Lumpur.
I’m talking about this:
It’s far from anything you’d get in the hawker centres back in Singapore, but it’ll do. Craving, momentarily satisfied.
What you’ll need:
- Fresh yellow egg noodles
- Fresh white rice noodles
- Whole prawns, heads and shell on
- Pork belly
- Pork lardons (optional)
Prawn Soup Stock
- Before you get down to frying the noodles, you gotta have the prawn soup stock ready. Here’s how I did mine. Peel and shell the prawns, then cut the squid into rings. Into a pot, dump the prawn peelings and heads. Also, in goes the peeled prawns, squid and pork belly. Here, I like adding a couple of smashed garlic cloves too. Then fill the pot with boiling water so that there’s just enough to cover what’s inside. Let it boil away before turning it down to a simmer. Season with salt and pepper, so it eventually becomes a peppery and tasty almost-thick sort of soup.
- Keep a check on the peeled prawns, squid and pork belly. Once they’re just cooked, fish them out. Slice the pork belly thinly and set all aside.
Fried Prawn Noodles
- In a screaming hot wok, drizzle some oil.
- This next step is strictly optional. Fry bit of pork lardons and remove when brown and crispy. Leave the rendered fat in the wok. It is liquid gold.
- Then, in goes an egg. Erratically break and beat it as it cooks.
- Before the egg gets proper fried, toss in the noodles, both yellow and white. Add a ladle-full of that awesome prawn soup stock you made earlier. This will soften the noodles. Stir till there is no more soup left in the wok.
- Toss in the beansprouts and stir about.
- Then, add another ladle-full of the soup stock and cover the wok for at least 20 seconds. This is an extremely important yet understated step. Commonly overlooked, this will allow the noodles to absorb all the goodness from the soup stock.
- Remove the lid and toss in the cooked prawns, squid and sliced pork belly.
- Moving everything in the wok aside, make space for a teaspoon of chopped garlic. Fry that till fragrant, before combining with the noodles and all.
- At this stage, I like to add the bits of crispy fried lard to join the party. Heart-stoppingly extravagant.
- Add a little more soup stock to wet the noodles. In my opinion, the best of this dish are those that have gravy to slurp at the end.
- Chives go in, while the fire goes out.
- Serve with more chives atop, a halved lime and some kickass sambal, which I haven’t tried my hand at making, yet. This time, I substituted with trusty feisty chilli padi.
- Welcome a couple of Aroma Fairies, then dig in right away. Your stomach cannot wait any longer. For me, I’d like to commend Will Power for allowing me to take a photo before savagely devouring the noodles and all its brilliance.