You can’t go wrong with serving eggs for breakfast. The French omelette style is especially tantalizing. I was actually inspired to do this after stumbling upon this YouTube video by a saucy Chinese lady living in the US.
Well, for my first attempt I would say it turned out quite okay, since I didn’t try hard. I actually bought the rather expensive Boursin cream cheese (S$7) just to try this recipe. Overall, the omelette was a little too creamy for my liking, but I would do this again.
A Quiche is very easy to make (you just need to mix all the ingredients together), especially when you have ready made puff pastry, which unfortunately is not affordably available here. Frozen Prata is a viable substitute. It produces flaky pastry, though it doesn’t taste buttery at all.
I’m sure many of you are like me, you don’t know what to do with the Bak Kwa leftover from Chinese New Year. I decided to incorporate it into the tried and true Japanese combination of seaweed, rice and mayonnaise. Basically Sushi.
I happen to have Kombu on hand, and it is easier to handle than dried seaweed. I also put some mustard for added spice and toasted sesame seed for aroma. The outcome? The whole is definitely greater than the sum of its parts.
Now, what shall i do with the rest of the Bak Kwa..
We are not quite fond of Pizza, until our visit to Naples. Italian Pizzas are quite different from the typical Americanized version that are commercially prevalent in most other parts of the world. It is quite simple, typically with no more than five ingredients for the topping.
Anyway, ever since tasting the real Italian Pizza, we developed a craving for it, especially the one with Arugula, Prosciutto and Burratta. Burratta isn’t readily available here in Singapore, but one can get the pear shaped Mozzarella from the Supermarket. Does not come close to the real Burratta but it will do. I got my Prosciutto from QB Food. Continue reading Breakfast chronicles – Pizza
I’ve been wanting to do this for the longest time. In essence, a burger is not much different from a sandwich, but i think it looks prettier, especially when you have a smooth and shiny bun. Well, my bun was certainly far from achieving that intended effect, but it was ok.
I managed to use the egg whites to make breadcrumbs stick to the chicken patty, and the the egg yolk as egg wash for the bun, so it was just perfect. The chicken patty was just leftover chicken breast meat very simply marinated with salt, pepper and smoked paprika. The breadcrumbs are optional really, as the chicken will taste pretty good if seared nicely. Overall, this was easy to make, healthy and tasty enough.
Japanese Ramen, the real stuff, is one of those food items that people generally think they cannot cook at home. There are now Ramen in the form of instant noodles, and there are also pre-made soup base, but you’re very far from the real thing when you take short-cuts such as these. Continue reading Breakfast chronicles – Tonkotsu Ramen
Homemade Eggs Benedict with homemade English muffins and homemade Hollandaise sauce. I guess it wasn’t as tedious as i thought i might be. I did use ready-made salted egg yolk, so that helped just a little bit, which, otherwise, you just need the extra step of cracking a few eggs. Continue reading Breakfast chronicles – Eggs Benedict
I normally like to make scones with leftover sour cream, but decided to make Cheddar biscuits today since I also have quite a bit of leftover grated Cheddar.
Believe it or not I actually bought an ice cream scoop from Taobao more than 2 years ago specifically for making scones, but never used it since the dough always seemed too dry to be scooped up. Well, now that I’m much more experienced at making scones, I decided to give it a try. The biscuits looked good enough for me to write a post.