Showing posts with label Salted Egg. Show all posts
Showing posts with label Salted Egg. Show all posts

Friday 15 April 2016

[Recipes] Salted Egg Yolk Chicken - 咸蛋黄奶油鸡

Recently there is this "salted egg yolk" craze going on in Singapore where you can find restaurants and cafes coming up with innovative ideas such as croissant, ice-cream, chips, cake, cookie and etc using salted egg yolk as the key ingredient. Besides sweet treats there are also many popular dishes with crab, prawn and chicken cooked using salted egg yolk.

Here we are featuring one of our favorite cze char version using chicken (chicken leg and mid-joints) which are deep-fried in flour batter then coated with buttery salted egg sauce.

Monday 25 August 2014

[recipes] Homemade Mooncake Part I - Traditional Mooncake vs Snow Skin Mooncakes

Assorted Homemade Mooncakes
Mid-Autumn Festival (中秋节) is just another two weeks from now. This year due to a mooncake project I made some variety of homemade mooncakes ranging from those traditional ones with lotus paste that are wrapped with melon seeds and salted egg to refreshing Jelly Mooncakes that are made using agar agar powder with flavour such as rose and lychee.

Friday 11 March 2011

Salted Egg Tofu (咸蛋豆腐)

My inspiration for making this dish comes from my craving on Salted Egg Prawns which I have not eaten for quite sometime. And since recently I am trying to cook quick and simple homecooked dish within a S$20.00 budget for "2 Dishes and 1 Soup". I decided to try out this “Salted Egg Tofu” which surprisingly turns out well received.

Salted duck eggs are normally boiled or steamed before being peeled and eaten as a condiment to porridge or cooked with other foods as flavouring. The orange red yolk is rich, fragrant and less salty compare to the whites portion.

For a while our sense of taste seems to play a trick on us by making us thought that this tofu dish is actually the "salted egg prawn" due to the familiar taste that they both shared.

Ingredients: (serves 2)
1 Tube of Egg Tofu
10 - 15 Curry Leaves

Egg Yolk Coating:
1 Cooked Salted Egg Yolk, mashed
1 Small Red Onion, cut into wedges
10g of Unsalted Butter
1 Teaspoon of Olive Oil
2 Tablespoons Of Cornflour
1 - 2 Sprig Extra Curry Leave

~ Remove the outer soil from the salted egg, carefully scrub and rinse well. Cooked it in a small saucespan half filled with water on medium low heat for about 10 minutes. Remove, shelled and take out the salted egg yolk. OR

~ Alternatively, break the uncooked salted egg and remove the yolk and steamed it for 8 minutes before mashing.

Although this dish might be quite fattening due to the ingredients used but I guess having it once in a while should be a good enough to satisfy those craving from the fried salted egg with butter taste. What's more to consider when you only need roughly S$3.00 to prepare this.

1. Slice tofu equally into 8 pieces of the same thickness.

2. Gently coat it with some cornflour and shake off the excess.

3. Pan-fry the tofu with 1 tablespoon of oil till golden brown and crisp on both side, remove and drain well.

4. Use the remaining oil from the pan, saute the 10 - 15 curry leaves using low heat till crispy and drain well. (you have to do this fast as the leaves tends to get burnt very quickly)

5. With the same frying pan, add in butter and olive oil and simmer on low heat till butter melt before adding in the onion and sprigs of curry leaves. (if you prefer something spicy, you could add in a few slices of cut chili at this stage)

6. Continue to saute the mixture on low heat till the onion begin to soften, stir in the mashed salted egg yolk and give it a quick stir till the well combined.

7. Slowly toss in the tofu, swirl the pan to coat tofu evenly with the salted egg sauce.

8. Discard the sprigs of curry leaves and serve the golden tofu with crispy curry leaves as garnish.

Monday 31 May 2010

Choy Sum And Salted Egg Soup

Hot and humid weather is always great to have a bowl of soup for dinner which will cool down and replenish the body with extra fluid. This soup can be eaten together with steam rice or you can add in been hoon or noodle to turn it into a one-pot dish.

This is a very quick soup where you can get everything done within 15 minutes or less and Choy Sum
has an excellent source of vitamin C and fiber too. With more flexibility, you can replace the minced pork with fresh prawn, fish or pork slices that you have prepared ahead. And by switching the meat ingredients, you can served this with your favourite noodles or rice.

Ingredient: (serves 2)
1 Bunch of Choy Sum(菜心)
100g of Minced Pork
1 Salted Egg
2 Slices of Ginger
800ml Water
Salt to Taste

1. Rinse the choy sum and cut into long sections then soaked in water for a while to remove soil or dirt. Rinse well again and set aside.
2. Marinate the minced pork with some pepper, light soy sauce, sesame oil and cornflour. Stir well and leave it for a while.
3. Removed the soil of the salted egg, washed well and crack the shell to separate the yolk and white.
4. Slice or dice the yolk in a small bowl then keep the white for later use.
5. Heat up a pot with 1 teaspoon of oil, saute the ginger till fragrance then pour in water and bring it to boil.
6. When the water boil, add in the choy sum and minced pork and let it cooked for 30 seconds before adding the salted egg yolks and cook until done.
7. Turn off the heat and stir in the salted egg whites, keep stirring until the white set and season it with some extra salt to taste.

Wednesday 4 April 2007

Stir-fry Bittergourd WIth Prawns & Salted Egg

Saw this interesting dish from Lilian's Blog(Food Heaven). She had it on a local coffee shop stall and had briefly share the idea and recipe on how to replicate this dish. I had never used salted egg as a seasoning for dish before and this is my very first time.

So far whenever I cooked this stir-fry bittergourd dish, I always followed what my dad did as to add in prawns and egg then season with some oyster sauce. So the adding of salted egg is really something new for this dish. I follow the guideline from what Lilian had mention and come up with my own version.Posted by Picasa

1 Small Bittergourd, about 150g
100g Minced Pork/Pork Slices
6-8 Medium Prawn, shelled and devein
1 Salted Egg
1 Fresh Chicken Egg
3-4 Garlic Cloves, minced

1.Remove seeds from the bitter gourd and slice it thinly before rubbing it with with 1 teaspoon of salt and rinse well with water.
2. Crack the salted egg in a bowl, remove the egg yolk and mashed it with a folk to break up into pieces, do keep the egg white for later use.
3. Preheat a pan with 1 tablespoon of oil, saute the garlic until fragrant, add in pork and prawn and stir-till half done.
4. Add in the bittergourd and salted egg yolk, stir for a few second until the yolk changes colour then add in 100ml water and let it simmer for about 2 minutes.
5. Lastly add in the salted egg white and fresh egg, stir until well combine. Dish up and serve.

a) The salted egg should be able to flavour the dish, you might need 2 salted eggs if you used a lot of bittergourd.
b) The end result of the dish should be mushy dish with lots of eggs.

Friday 2 September 2005

Snowskin Mooncake

Managed to make these assorted mini Snowskin Mooncakes today with my mum. Snowskin version is rather easy when compared to those traditional bake mooncake where you need to prepare the dough, wrapped it with filling in the mooncake mould and bake in the oven.

Likewise for snowskin version you can do a short-cut by using premixed snowskin flour mixture with shortening and liquid such as juice, red wine, and etc.