Christmas tree-shaped Citrus Shortbread

With the month of November coming up, there is always this automatic trigger to my mind that the best season of the year is just round the next two corners.  Soon, Christmas songs will be played in all Shopping Malls, on Airs through Radio Broadcasts, and not to mention in my sweet home.  With this Christmas fever filling the air, I take a peek through my drawer searching for any interesting kitchen item which will not only brings me to Christmas Dreamland, as well as something to fulfill my cravings.  See what I found?  

Ingredients:

150 g plain flour (sifted)

1 tbsp + 1 tsp rice flour (sifted)

125 g unsalted butter (chopped)

1/4 cup icing sugar (sifted)

1/2 lemon zest (finely grated)

1/2 orange zest (finely grated)

Frosting:

1/4 cup icing sugar (sifted)

1 tbsp fresh orange juice

a drop of yellow coloring

some extra icing sugar (for dusting)

Methods:

1. In a large mixing bowl add flour, icing sugar and stir in both the zests. Mix the ingredients with a spoon.
2. Using floured finger tips rub in the butter until mixture resembles breadcrumbs and press together to form a dough.
3. Turn out the dough on a lightly floured surface and knead gently.
4. Roll out the dough into about 7 mm thick and cut out using the Christmas tree-shaped cookie cutter and place them on lined baking trays.  Repeat till all is done.
5. Bake in a preheated oven of 160 degree Celsius for about 15 minutes or until golden in color.  Allow the shortbread to cool for 5 minutes before transferring them to a wire rack to cool completely.
6. For the frosting, put the icing sugar into a medium bowl, add in the orange juice and the yellow coloring and stir with a spoon until smooth. Drizzle frosting over the cooled shortbread and dust with the extra icing sugar.

small Christmas Tree

big Christmas Tree

Notes:  If you prefer a more pungent taste, use fresh lemon juice instead of orange juice. This shortbread is not as sweet as cookies, thus the dusting of icing sugar at the final step is relevant.  I am mentioning this because most people are trying to be more health conscious these days.  So, nothing to worry....

Tamarind Sauced Prawns

Ingredients:
200g medium size prawns (shelled, leave tail intact and deveined - see notes below)
1/2 tbsp ginger (finely chopped)
1 shallot (finely chopped)
1 red chilli (deseeded and finely chopped)
4 tbsp cooking oil

Tamarind Sauce (mix and stir)
1 tbsp tamarind paste
1 tbsp sugar (taste and add more if desired)
1/2 tbsp oyster sauce
Dash of fish sauce
3 tbsp water

Methods:

1. Add cooking oil into a medium-high heated wok, add prawns and stir-fry until just pink, remove from heat and drain on a colander to let the excess oil drips off.
2. Remove excess oil in the wok leaving only 2 tbsp, saute chopped ginger, shallot and red chilli until fragrant. Add the tamarind sauce and stir for a few seconds.  As it starts to boil, add in the prawns and stir-fry until the prawns are well coated in the sauce and the sauce has slightly reduced.
3. Off the heat, dish and serve.

Note:  When removing the vein from the prawns I do not cut a slit at the back side of the prawns as I intend to keep the prawns whole and when cooked the prawns will have a nice rounded curl.  I either pull the vein out from the front of the prawns if the vein is seen protruding from there, or else I will use a toothpick to prick the back-side of the prawns and pull out the vein.  

Creamy potato, egg, cucumber and celery salad

Today's nice-cooling weather after a heavy downpour this morning, followed by drizzling for an hour or so, puts me in my cozy-comfort zone.  Thus, I've decided to make myself this simple salad to munch, enjoy and satisfy my tummy. I am making use of all the available ingredients in my fridge to come up with this delicious salad.

Few simple ingredients:

1 medium potato (boiled, peeled and cubed)

1 hard boiled egg (chopped)

1/2 cucumber (deseeded and cubed)

1 stick celery (sliced)

1 sprig parsley (chopped)

Dressing:

1 tbsp natural yogurt

1 1/2 tbsp Kewpie Dressing (Roasted Sesame)

How to go about:

1. In a big bowl put in all the ingredients.
2. Pour in the dressing.
3. Mix till all the ingredients are well coated in the dressing.
4. Serve immediately if you intend to have it in room temperature, but I prefer having mine cold, so I leave it in the fridge for a while. 

Note: The combination of the yogurt and Roasted Sesame dressing stays on creamy, unlike some salad dressing whereby they will turn watery after a while.

Chicken Satay

Satay, a popular dish in many Southeast Asian Countries has become a popular home-cooked favourite of many.  The seasonings for marinating the meat, which can either be chicken, pork, lamb, or beef varies from one home cook to another. Oven is one convenient home appliances which makes easy the process of grilling, especially for those who are staying in high-rise buildings. Now, everyone can make their own satay in the comfort of their sweet home.  I just couldn't wait for my children and grand-boy Brendan to come home for Christmas and have our family BBQ, like the one we have had last year.  Well, this chicken satay will be one of the item in our BBQ list ~ smile ~

Ingredients: (makes 10 sticks)

1 chicken thigh and drumstick (boneless)

Marinade:

2 shallots

3 cloves garlic

1 stalk lemongrass

1/2 tbsp tumeric powder

1 1/2cm knob galangal

1/2 tbsp cumin powder

1/2 tbsp coriander powder

3 tbsp granulated sugar

2 tbsp cooking oil

1/2 tbsp dark soya sauce

Pinches of salt

Methods:

1. Clean the chicken, cut into pieces (size of your choice), but try to cut them as even in size as possible so that they cook almost the same time.
2. Put all the marinade ingredients into a blender with some water to facilitate blending, and blend until very fine.
3. Pour the blended paste onto the chicken and mix well to combine.
4. Keep in a container with lid on and leave in the fridge to marinate overnight, to enable the flavors to seep through the meat.  At this stage you can check on the colour, if you prefer more yellowish add some tumeric powder or likewise if you prefer more darker then add a bit more dark soya sauce.  I prefer to taste for correct seasoning as well, as some prefer their satay more sweet, while others less and so forth.
5. Soak the satay sticks for a while, then thread the meat and lay them on a baking tray, repeat until all is done.
6. I bake my satay in an Aspen Convention Oven of 200 degree Celsius about 15 minutes, turn them over and bake for another 15 minutes until I get the desired color tone.
7. Off the oven, dish and serve!

Note:  I did not make any satay peanut sauce as it's inconvenient to make a small portion. I serve this delicious satay as a meat dish to compliment a bowl of fluffy hot rice along side with a plate of healthy green vegetable....

This Satay recipe is adapted from Sifu Kenneth Goh of Food Bloggers and Foodies United.

Chicken Katsu Don

This popular dish has been my children's favourite and having to cook it in my home kitchen is my greatest pleasure.  One advantage of a home-cooked Chicken Katsu Donburi style or (rice bowl style) is that, I can come up with a portion just enough for myself, as the portion served in the Japanese Food Outlet or Restaurant is normally too much for my one serving.  

Ingredients: (serves 2)

Chicken Katsu

1  chicken breast and tender (cleaned and sliced into long strips of 2" thickness)

Dash of salt and grounded black pepper

1/4 cup plain flour

1 cup panko (Japanese bread crumbs)

1 egg (beaten)

Oil for deep frying

Donburi

2 eggs (beaten)

1/2 onion (sliced)

2 serving rice (I use ordinary rice)

Seasonings: (mix all the seasonings together in a bowl)

Dashi stock (1 pkt of 4g Dashi mixed with 200ml of water)

1 1/2 tbsp sake

1 1/2 tbsp mirin

1 1/2 tbsp Japanese Soy Sauce or any ordinary soy sauce

1 1/2 tsp sugar 

Methods:

1. Dust salt and black pepper on the chicken pieces.
2. Heat a deep wok with enough oil for deep frying.
3. Dredge the chicken pieces with flour, dip into the beaten egg, then coat with panko and deep-fry in medium heated oil, turning in between until golden brown.
4. Dish and drain on kitchen towel to drain off excess oil.  Repeat till all is done.
5. In a medium heated clean pan, add in the seasoning ingredients and onions, cook till the onion has wilted.
6. Place the chicken katsu back into the pan and turn up the heat to medium high.
7. Pour the beaten eggs evenly over the pan, ensure they are well distributed.
8. When the eggs is almost cooked, turn off heat.
9. Scoop rice into a bowl (I don't have donburi bowl, so I just use ordinary bowl), put the chicken, egg and onion mixture on top.  
10. Serve immediately with the extra Chicken Katsu.

This recipe is adapted from Just One Cookbook.  To obtain the original recipe click here

Double fried chicken with red capsicum and baby corn

Ingredients:
1 boneless and skinless chicken breast (cut into cubes)
1 pkt baby corn (I use them whole as it is small in size)
1/2 red capsicum (deseeded and sliced)
4 fresh water chestnuts (peeled and halved)
2 spring onions (sliced into 2 cm length, white and green parts separately put)
2-3 slices ginger (add more if you prefer the strong fragrant and taste)
3 cloves garlic (peeled and thinly sliced)
3 tbsp cooking oil
some water

Marinade:
1/2 tbsp light soy sauce
1/2 tbsp cornflour
1/2 tbsp Chinese rice wine
Pinch of salt

Seasonings:
1/2 tbsp Oyster Sauce
1 tsp light soy sauce
Salt (to taste)

Methods:

1. Pour the marinade ingredients over the chicken breast, mix to coat and stand for at least one hour to let the marinade seeps into the meat.
2. In a medium heated wok, add oil, stir-fry the chicken until almost cook, remove and drain on kitchen paper to remove excess oil.
3. In the same heated pan add ginger, garlic and white parts of the spring onions, stir for a few seconds until fragrant, then add in baby corn, water chestnuts and red capsicum and give it a quick stir.  
4. Add some water and seasonings, stir well to mix, then return the chicken to the wok and continue to stir fry until the sauce is thickened.
5. Sprinkle the green part of the spring onions, give it a few quick stir, off the heat and serve.

Notes: Chicken breasts can be replaced with boneless thigh meat, depending on one's preference.  In this recipe, if you prefer more sauce for the dish, add more water. The amount of meat and vegetable ingredients for this dish can be adjusted based on your family's liking.  

Mango Popsicle

It has been quite a while that I've intended to make Popsicle to enjoy in the comfort of our sweet home during this hot season of the year, especially lately, we are experiencing this scary four letter word HAZE!!  An Icy Popsicle really comes in handy, and for alternative we can just buy but we can't eat that often as the sugar content is very high. For health reasons it is still better for us to make our own popsicle with only few simple healthy ingredients.  Here's to share.....

Few simple ingredients:

1 cup mango

1/2 cup milk

1/2 cup yogurt

1 1/2 tbsp honey

Few simple steps:

1. Put all the ingredients in a blender and puree until smooth and runny.
2. Use a long spoon to give it a stir, ensuring that all the ingredients are well mixed.
3. Pour mixture into popsicle molds.
4. Freeze overnight.

It's time to quench our thirst!

Cajun Chicken Tomato Rice

This recipe caught my eyes as I was browsing through my Facebook about a week ago.  As usual, I am always interested in trying a hand on 'one pot dish.'  Running through the ingredients needed to come up with this dish, I found myself lacking one very important ingredient, which is the Cajun Seasoning.  The next day, I found myself coming home happily with a bottle of this Cajun Seasoning and here's the outcome of what I've cooked....

Ingredients: (Serves 2)

Rice

3/4 cup long grain rice

1 3/4 cup water

1/2 tbsp chicken stock granules

Dash of grounded black pepper

1 medium tomato (wash and cut a cross at the bottom)

Chicken

1 boneless chicken thigh and drumstick (cut into bite-size pieces)

1/2 tbsp cajun seasoning

1/2 onion (chopped)

3 cloves garlic (minced)

1/2 medium red capsicum (cut into small cube)

Dash of salt

Parsley (for garnish)

Olive Oil

Methods:

• Put the washed rice into the rice cooker, add in water, chicken stock granules, black pepper and give it a stir.  Place the tomato, bottom side up in the center of the rice, put the lid on and hit the START button.
• Combine the cajun seasoning with the chicken and mix to coat.
• Heat a flat pan, add a little olive oil, fry chicken and turning them until cooked through. Dish onto a plate and set aside for later use. (if you are cooking for a much bigger portion, fry the chicken in batches and do not overcrowd the pan)

• Wipe the pan for frying the chicken earlier with the kitchen towel, add in a little more olive oil, saute chopped onion until soft, add garlic and cook for another few seconds till fragrant, then add the red capsicum and a dash of salt, continue to cook while stirring until soft.  Dish and set aside.

• When rice is cooked, use the rice cooker spoon to mush the tomato and stir into the rice.

• Add the cooked capsicum, chicken and stir till well combined. 
• Sprinkle chopped parsley and serve hot.

I cooked this one pot dish for lunch and since I am cooking it for two portion, I hand delivered half of the portion to my mum for her to taste.  As I've said earlier, my mum is not a fussy eater, any food are sure to satisfy her taste buds, but I always ask her for constructive comments for further improvements.

This recipe is adapted from The Domestic Goddess Wannabe.

Pumpkin Pie Muffins

Ingredients: (makes 8)

1/2 cup mashed pumpkin

1 egg

1/4 cup cooking oil

1/2 cup brown sugar

1 1/2 tbsp plain yogurt

1/3 tsp ground cinnamon

1/3 tsp ground ginger

1/4 tsp ground nutmeg

1 cup plain flour (sifted)

1/3 tsp Bicarbonate of Soda (sifted)

1/4 tsp baking powder (sifted)

1/4 tsp salt

Pumpkin Seeds (I use sunflower seeds)

Methods:

1. In a large bowl, hand whisk together mashed pumpkin, egg, oil, brown sugar and yogurt until smooth.
2. In a separate bowl add the dry ingredients: flour, salt, bicarbonate of soda, baking powder, cinnamon, ginger and nutmeg.  Stir well with a spatula until all the ingredients are well combined.
3. Fold the flour mixture into the wet mixture, stir to mix until the mixture comes together, but be careful not to overmix.
4. Spoon the mixture into the greased muffin tins (3/4 full) and sprinkle some sunflower seeds on top.
5. Bake in a preheated oven of 180 degrees Celsius for 30 minutes or when a skewer inserted comes out clean.
6. Cool the muffins before removing them from the tins.

Notes:  This Pumpkin Pie Muffins have a soft texture and for those who love spices, this is something which they will enjoy.

This recipe is adapted from The Black Peppercorn

Stir-fried Chinese leek flower with prawns

Chinese leek flowers are sweet, thus a simple stir-fry with  ingredients such as mushrooms, meat slices, chicken gizzard or liver and prawns will make a tasty delicious dish.

What you need:
1 bundle of Chinese leek flower
1/2 cup prawns (peeled and deveined)
2 shallots (sliced)
2 cloves garlic (chopped)
Chicken stock granules
2 tbsp cooking oil
Some water for cooking

Few simple steps:

1. Break the leek flower with fingers to your preferred length, at the same time peeling off the hard skin which is nearing towards the tip of the flower.  If the leek flower are still fresh it doesn't need much peeling.  Wash and drain.
2. In a medium heated wok, add oil, saute shallots and garlic till fragrant.
3. Add in leek flower, stir-fry for about 1 minute, then add in prawns, chicken stock granules and stir to mix until well combined.
4. Add in water and let it simmer until the leek flower is soft but still have that crunchy texture.
5. Off the heat, dish and serve.

Stir-fried Luffa Gourd

Luffa Gourds are normally stir-fried with eggs, especially in Chinese Fast food stalls.  As I was browsing through Minty's Kitchen Blog recently I came across this dish. The dish looks so appetizing and it's simply irresistible, so I decided to cook it, and it's so sweet and tasty.

Ingredients:

1 luffa gourd (peeled and cut at an angle into 1" pieces)

1/4 carrot (peeled and julienne)

1 piece wood-ear fungus (washed, soaked, trimmed off hard part and sliced thinly)

Some goji berries (rinsed)

2 cloves garlic (chopped)

2 tbsp cooking Oil

Water

Chicken stock granules (to taste)

Dash of pepper

Methods:

1. Heat oil in a wok and saute the chopped garlic until lightly brown.
2. Add in the luffa, carrot and wood-ear fungus, stir to mix, then sprinkle dash of chicken stock granules and add some water.
3. Add in the goji berries, continue to stir and taste for correct seasoning.
4. Once the luffa is tender drizzle dash of pepper, give it a quick mix and off the heat.
5. Dish and serve.

Notes: The amount of the complimenting ingredients for this dish, such as carrot, goji berries and wood-ear fungus need not be specific, it is all up to individual preference.

Sharing some of my kitchen's favourite and most cooked food....

Purple Mantou

After my September 3rd. posting on Mantou aka Chinese Steamed Buns, I did mention about making some purple mantou using purple sweet potatoes. Finally, I've bought the purple sweet potatoes and this is the outcome of it.....

Though the sweet potatoes are dark purple in colour but the colour of the mantou came out light purple.  This is the natural colour from the sweet potatoes and no artificial coloring is used.  For the recipe, it is the same as the previous posting.

Enjoy making this simple yet yummylicious mantou and happy munching.....

Prawn Toasts

Toast, being a common breakfast food is popular any where throughout the world.  The most easiest to prepare toast in most home kitchen is using a Toaster and spread with butter or margarine, jam, peanut butter, etc. If you are intending to go for something different, do try out this simple recipe which is deliciously yummy and crunchy to the last bite!

Ingredients you need:

2 slices day-old bread (crust removed and cut into your desired shapes)

1/3 cup prawns (peeled, deveined and smashed with a knife)

1 egg white (divide into 2 portions)

1 tbsp cornflour (divide into 2 portions)

1/2 tsp sugar

pinch of salt

leaves of 1 sprig of parsley (finely sliced)

Cooking oil for frying

Steps of preparation:

1. In a bowl add in the prawns, 1/2 portion of the egg white and cornflour, sugar, salt, parsley, and mix until well combined.
2. In another small bowl add in the other 1/2 portion of the egg white and cornflour and stir well.
3. Brush the top of each bread with the egg and cornflour mixture, spread the prawn mixture and repeat till all is done.
4. In a heated flat pan, add cooking oil, making sure that the oil spreads through the whole pan.
5. Arrange the toasts in the medium heated pan with the prawn side up and cook until golden brown, turn over and continue to toast until almost golden brown, off the heat, dish and drain on paper towel.
6. Serve hot!

Pumpkin Sago Dessert

Pumpkin and Sago lovers would enjoy a bowl or two of this simple dessert.  This dessert is prepared with a combination of a few simple ingredients.  For this recipe I did not go for real measurements in terms of each ingredients, instead I cooked based on rough estimates: how much to use, the texture of the dessert as per your family's liking, and most of all tasting along the way....

How to go about with it:

1. Wash and soak about 1/3 cup of white sago for about 5 minutes, drain and put aside for later use.
2. Remove pumpkin skin and seeds, dice into bite sized pieces, to obtain about a cup. Steam the pumpkin until tender and leave aside.
3. Obtain one medium bowl of coconut milk from half grated coconut mix with about a cup of water.
4. In a heated pot add 1 liter of water, when water starts to boil add in 3  pandan leaves, knotted and continue to boil for another 2 minutes.
5. Add in 1 tbsp of palm sugar (gula apong), 2 tbsp of granulated sugar, pinch of salt, and continue to cook under low fire and stir to ensure that the sugar dissolves. Taste for correct sweetness.  The gula apong is not sweet, thus more granulated sugar is needed.
6. Once you obtain the correct taste add in the sago and give it a good stir to ensure that the sago is not lumpy.  
7. As soon as the sago turn transparent add in the coconut milk, stir well and once it starts to boil turn off the heat.
8. Ladle into separate bowls, when the dessert is warm, it's time to enjoy!

Note: As I've mentioned above, more pumpkin can be added and if you prefer a thicker dessert, add more sago.  For those who prefers it more milky, add more coconut milk. This dessert recipe is very flexible, so do give it a try.

Job's Tears Seeds and pumpkin boiled with rock sugar

Job's Tears Seeds or Yi Yi Ren in Mandarin has both tonic and nutrient properties, which helps eliminates excess dampness from the body, thereby providing effective relief for rheumatism and lung congestion. Another article states that it also provides a boost to vital energy.  With the current hazy environment it is best to boil this dessert for the whole family to consume.

What you need:

1/3 cup Job's Tears Seeds (Yi Yi Ren)

1/2 cup pumpkin (amount depend on your preference)

3 pandan leaves (wash and knotted)

Rock sugar (to taste)

Enough water for boiling

Few simple steps:

1. Wash the job's tears seeds, put in a container with water and lid on, let it soak overnight in the fridge to soften the seeds.  The reason for keeping in the fridge is to keep the broth fresh.
2. Remove pumpkin skin and seeds, dice into bite size pieces and set aside for later use.
3. Fill a pot with enough water, bring the water to a boil, add in the seeds and let it boil till the seeds are soft to your liking.  Add in the pandan leaves half way during boiling and add more water when necessary.
4. Just as the seeds are soft, add in pumpkin and rock sugar.  Stir and when the sugar has dissolved, taste for correct sweetness, depending on your preference.  
5. As soon as the pumpkin is cooked, off the heat and ladle on individual bowls and serve either hot, warm or cold.  I prefer mine served cold!

Easy Apple Pie

I love pies but I am not in to making the pie shells, and having said that I prefer using frozen puff pastry, which is easy and fast to prepare.  As I was browsing through a blog recipe, something caught my eye, which is none other than "Easy Apple Pie."  Knowing that I still have some frozen puff pastry in the freezer and a few other simple ingredients, there seem to be no reverse gear for me, and here it is to share....

Ingredients:

1 red apple

1 tbsp butter

2 tbsp sugar

4 pcs. frozen puff pastry (small box)

1 egg yolk

Methods:

1. Peel and cut the apple into 1/4" pieces.
2. In a heated pan add butter, apple and sugar.  Stir often and cook using medium low heat until the apple becomes more translucent and most of the liquid has evaporated, remove from heat and set aside to cool down.
3. Dust the work table with flour, place the defrosted puff pastry on the flour, prick with fork on two of the pastry to make the bottom of the pie and make 4 slits on the other two pastry which will be for the top of the pie.
4. Transfer the two bottom pastry onto a lightly greased baking sheet.  
5. Put the apple filling onto the pastry, leaving about half inch space around the rim. Cover the pie with the top pastry.  Use a fork to press on the four edges of the pies.
6. Beat the egg yolk in a small bowl and brush the top of the pastry to obtain that golden brown colour when baked. 
7. Bake in a preheated oven of 200 degree Celsius until golden brown.
8. Serve!

Adapted from Just One Cookbook, to obtain the original recipe click here

Potato Cakes

As usual, if I am too lazy to drive out for lunch I will scout through my fridge to find any available ingredients which is easy and fast to prepare to fulfill my hunger.  It doesn't need to be the normal Asian food of  rice, neither has it to be heavy or the usual same dishes.  I prefer to try something out of the ordinary as I am preparing one portion for myself only.  For today's lunch, I am preparing myself Potato Cakes which is adapted from Bear Naked Food.

Ingredients:

2 medium potatoes (peeled, grated and squeezed dry)

1/2 onion (diced)

2 sprigs parsley (cut into 1/2" pieces)

1/4 cup breadcrumbs (panko)

1 egg (slightly beaten)

1 tbsp cornflour

1/4 tsp salt

Dash of pepper

1 tsp curry powder

Methods:

1. Put the potatoes in a large bowl, add in all the other ingredients and mix till well combined.
2. Using a flat pan, heat enough oil to cover the bottom of the pan, and when oil is of medium heat scoop the potato batter using a spoon onto the oil one by one, press down a bit to form a patty.  Shallow fry till it has browned, turn over and continue to fry till both sides are golden brown, dish and drain on kitchen paper.
3. Ready to serve!

Notes:  This potato cakes can be eaten served with any sauce, but I prefer to have it as it is. The original recipe use spring onions but I don't have any spring onions, so I replace it with parsley, which is my favourite herb.  I include a teaspoon of curry powder to enhance the flavours.  To prevent the potato from turning brown, I prepare the potato last.

Stewed Chicken Wings with Radish

A dish of chicken wings and radish sounds appetizing, so I've decided to adapt this Japanese recipe from Just One Cookbook, and instead of using slow cooker I fry the ingredients in a wok, after which I transfer it into a claypot for stewing.

Ingredients:

1/2 medium size radish (peel and slice into 1/2" thick)

1 knob ginger (peel and thinly sliced)

1 tbsp cooking oil

5 chicken wings (rinse and cut into two sections)

enough water (for cooking)

2 hard boiled eggs (peeled)

Seasonings:

3 tbsp sake

2 tbsp mirin

3 tbsp light soy sauce

1 tbsp sugar (to taste)

Methods:

1. In a heated wok, add oil and brown the chicken wings thoroughly.
2. Add in ginger slices and radish, stir, then add in water, seasonings and stir until well combined. (I prefer adding part of the sugar first, taste and add more if needed according to your desired liking)
3. Transfer the dish into a claypot, add in the eggs and stew using medium heat till cooked.  While stewing, constantly check on the water and give it a stir to ensure that all the ingredients are cooked through and evenly coated with the seasonings.
4. Serve with freshly cooked rice.

To link to the original source click here