Prawn and Egg Omelette

Ingredients: (Serves: 2)
5 prawns (peeled, deveined and cut into small chunks)
3 large eggs (separate, 1 1/2 eggs each)
Some spring onions (chopped - separate into 2 portions)
2 garlic cloves (chopped)
Oil for cooking

Seasonings:
(A)  
Dashes of sesame oil
Salt
Dashes of white pepper

(B)
Light soy sauce

Methods:

1. Add seasoning (A) to prawns.  Marinate for 15 minutes.
2. As I am frying the omelette separately in 2 portions, crack 1 egg into each medium bowl, and for the third egg, crack into a small bowl, add half of the egg into the 2 medium bowls (meaning one medium bowl have 1 1/2 egg).  Add dashes of light soy sauce and spring onion into each egg bowl.  Mix well and set aside.
3. Heat oil in a flat pan, fry garlic until fragrant.  Add prawns, fry until almost cooked, dish out half of the prawns in a bowl and set aside.  Spread out the prawns to only half of the pan.
4. Add one portion of the egg mixture into the whole pan, and when egg is almost set flip half of the omelette (which have no prawns) over the top of the other half with the prawns.  Once cooked through remove from heat and dish onto a serving plate.  
5. To cook the second portion, add some cooking oil into the same pan.  Add the prawns back into the pan and spread out to only half of the pan and continue cooking from (4).

I served this prawn and egg omelette over a plate of Tumeric Rice, which I will upload the recipe in my next post.

This recipe is adapted from ' Miki's Food Archives' with slight amendment to suit my cooking preference.

Tomato Egg Drop Soup

I love tomatoes and my most favorite tomato dishes are 'Stir-fried tomatoes with eggs/meat slices/prawns.'  Recently, I came across this tomato soup recipe online which looks so appetizing and couldn't help but to give it a try.  This soup is so scrumptious and here is the simple recipe to share with everyone out there...

Ingredients: (Serves: 2)
2 medium tomatoes (cut into wedges)
1 tbsp. cooking oil
1/2 garlic clove (finely grated)
3 cups water
2 eggs (lightly whisked)
1 tbsp. cornflour mixed with 2 tbsp. water
1 1/2 tbsp. soy sauce
2 tsp. chicken stock granules
dashes of ground white pepper
1 sprig spring onions (sliced)
Salt (to taste)

Methods:

1. Season the cut tomatoes with salt and allow them to sit for a couple of minutes before using.
2. Heat oil in a wok over high heat.  Add the tomatoes and cook, stirring until the tomatoes start to soften.  Stir through the garlic.  Then add water and chicken stock granules.  Bring to a simmer, add in soy sauce and salt to taste.  Then stir the soup, pour the egg into the centre and stir vigorously to form the lacy egg.
3. Add the cornflour mixture and pepper.  Simmer for another minute to thicken.  Add the spring onion and remove from heat.
4. Serve immediately.

I adapted this recipe from 'Marionskitchen.com' with slight amendments to suit my cooking preferences.

Tender and Juicy Baked Chicken

This baked chicken recipes can make use from any cuts of chicken including chicken wings.  This time around, I am using 2 pieces of whole chicken thighs and drums for two servings, and I am serving it without rice, instead with mashed potatoes and my homemade gravy.

Ingredients:
2 whole chicken thighs and drums
1 tbsp. honey

Marinade:
1 tbsp. sugar
1 1/2 tbsp. oyster sauce
1/2 tsp. garlic salt
1 1/2 tbsp. Lee Kum Kee BBQ Sauce
1 1/2 tbsp. shaoxing wine
1 tsp. cornflour

Methods:

1. Trim off excess fat from the chicken, wash, prick with a fork and dry with kitchen towels and place inside a zip lock bag.
2. Mix all marinade ingredients in a bowl, pour the marinades over the chicken, squash to mix well and squeeze out air and seal the zip lock bag.  Leave it in the fridge overnight.  In between I will turn over the bag and give it few squashes to ensure it is evenly marinated.
3. Remove the marinated chicken from the fridge and let it sit on the counter for 30 minutes to bring it to room temperature.
4. Oil the baking rack, place the chicken, skin side up onto the rack, baste with the remaining marinade and bake in a convention oven of 180 degree Celsius for 15 minutes.  Brush honey and continue baking for another 15 minutes.  Turn over the chicken and baste with some marinade and continue to bake for another 10 minutes until the chicken is golden brown in colour.  
5. Let the chicken sit for 10 minutes and dinner is ready to be served.

I adapted this recipe from 'Miki's Food Archives' with some amendments.

Frothy 'Dalgona' Coffee

I believe all coffee lovers would enjoy this simple yet yummylicious 'Frothy Dalgona Coffee'.  One thing to love about homemade drinks is that we can adjust the sweetness of it.  Personally, I don't drink too sweet drinks and I can have morning coffee without sugar.

This latest online trend from Korea only requires 3 ingredients - 1tbsp. instant coffee, 1 tbsp. granulated sugar and 1 tbsp. hot water.  It is as simple as whipping the above three ingredients together into a thick foam for about 3 minutes.  Next, dollop it into a glass of iced milk, stir and enjoy.

To all my coffee friends, do try out this coffee recipe and trust, you are sure to love it!

I adapted this recipe from Ann Low of anncoojournal.com

Southern Thai Baked Chicken

Ingredients:
2 whole chicken thighs and drumsticks

Marinade:
3 garlic cloves (minced)
2 tbsp. fish sauce
2 tbsp. oyster sauce
1 tsp. grounded white pepper
1 1/2 tbsp. coriander (finely chopped)
1 tbsp. ground tumeric
1 1/2 tbsp. brown sugar

Methods:

1. Combine marinade ingredients in a bowl.
2. Coat the chicken thoroughly with marinade.  Place the chicken into a zip lock bag, press to release air and seal tightly.  Marinate in the fridge overnight.
3. Take out the chicken and bring to room temperature before baking.
4. Place a baking rack over a baking sheet, spray with oil and place the chicken on the rack, skin side up.  Scrape all marinade out of the bowl and dab onto chicken.
5. Bake in a convention oven of 180 degree Celsius for 35 to 45 minutes until deep golden brown and chicken is cooked through.  Turn over the chicken half way through baking.
6. Allow to rest for few minutes before serving.

This recipe can be baked or grilled using any kinds of meat.  It can be served with rice but this time round I decided to serve it with mashed potatoes drizzled with gravy and cucumbers.

I adapted this recipe from Nagi of RecipeTin Eats.

Crispy Oven Baked Chicken Wings

Ingredients:
6 whole chicken wings

Marinade:
1 tsp. salt
1 tsp. onion powder
1/2 tsp. grounded white pepper
1/2 tsp. paprika
1/2 tsp. chili powder

Coating:
1/3 cup rice flour (sifted)
1 tbsp. cornflour (sifted)
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. grounded white pepper

Cooking oil - to spray

Methods:

1. Clean the wings and cut into 3 pieces through the joints.  Discard wing tips and place the rest in a bowl.
2. Mix the marinade ingredients in a small bowl and spread them evenly over the chicken wings, making sure the marinade covers the wings.
3. Transfer the wings into a zip lock bag, press the air out and seal tightly.  Let it marinate in the fridge overnight.  In between I give a light squash and turn over the zip lock bag to ensure the wings are evenly marinated.
4. Just before baking, in a shallow bowl combine rice flour, cornflour, paprika, salt and white pepper and mix well.  Coat each piece of the wings with the flour mixture.  Dust off excess flour.  Arrange the wings on an oiled rack place over a baking sheet.  Make sure each piece is not touching each other and has enough space around.
5. Lightly mist the coated chicken with oil spray.  Bake in a convention oven of 200 degree Celsius for about 45 minutes until the chicken has a golden brown colour.  Turn the wings over half way through the baking.
6. Take out of the oven and let it rest for 5 minutes before serving.  Serve with your favorite sauce.

I adapted this recipe from 'My Kitchen Snippets' with slight amendments.

Chewy Oatmeal Cookies

If you prefers a chewy but softer, or rather not-too-hard-to-chew Oatmeal Cookies, I recommend you this recipe.  Instead of using rolled oats, it uses quick-cooking oats.  This recipe is indeed a keeper for me.  Here is the recipe to share with all...

Ingredients:
225g unsalted butter, (softened)
1 cup brown sugar
2 large eggs (room temperature)
1 tbsp. honey
2 tsp. vanilla extract
2 1/2 cups quick-cooking oats
1 1/2 cup plain flour (sifted)
3 tsp. baking powder (sifted)
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/3 cup dried cranberry (chopped)
1/2 cup white baking chips

Methods:

1. In the bowl of a mixer, cream butter and brown sugar until light and fluffy.  Beat in the eggs, honey and vanilla.
2. In another bowl, mix the oats, flour, baking powder, salt and cinnamon; gradually beat into creamed mixture.  Stir in the remaining ingredients.
3. Drop dough by rounded tablespoonfuls onto greased baking sheets, leaving enough space in between.
4. Bake in a preheated oven of 170 degree Celsius for 10-12 minutes or until golden brown.  Cool for 2 minutes in the baking sheet,  remove to wire racks to cool and store in airtight containers.

I adapted this recipe from 'Taste of Home' by Sandy Harz, Spring Lake, Michigan with amendments to suit my taste buds.