Braised Egg Soy BeanCurd With Spinach

Ingredients
150 g spinach
100 g fresh shimeji mushroom

Bean curd Ingredients
900 unsweetened soy bean milk
6 eggs
1/2 tsp salt
1/2 tsp sugar
1/2 tsp mushroom powder
3 tbsp shredded thinly spinach
1 tbsp oil
1 tsp corn flour

Mushroom Sauce Ingredients
300 ml mushroom stock
1 tbsp vegetarian mushroom sauce
1 tsp sugar
1/2 tsp soy sauce
1 tbsp corn flour

Method
1) Mixed bean curd ingredients in a deep bowl (Sieve the egg mixture before adding the shredded spinach) pour into a rectangle container, cover with lid, steam over rapidly boiling water for 25 minutes, remove from steamer and let it cool down. Cut into squares and set aside.
2) Pan fry the soy bean curd till golden on both sides. Set aside.
3) Blanch spinach and shimeji mushroom in boiling water with oil and a bit of salt. Drain well and place on a plate. Place the fried bean curd on top.
4) Bring mushroom sauce to boil in a saucepan, taste accordingly and adjust to your preference. Pour the sauce over the beancurd, spinach and shimeji mushroom. Garnish with some wolfberries (optional).
5) Serve hot.

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Egg Drops Soup

Ingredients
1.5 litre chicken broth
3 tbsp  sweet potato flour /corn flour (mixed with 5 thsp water)

3 large eggs – beaten lightly
1 tube Egg tofu – cut into strips
150 g – shredded chicken meat

Seasoning ingredients
1 tsp sesame oil
Salt, pepper to taste

1 stalk spring onion – chopped

Method
1) Pour chicken broth into a pot and bring to a boil. Add in shredded chicken meat, tofu, seasoning ingredients and simmer over low heat for 2 minutes. Taste accordingly and adjust to your preference.
2) Stir in sweet potato flour mixture, stir well to ensure that the mixture does not form lumps. When the soup boils again, drizzle in the beaten eggs and stir soup to distribute the egg.
3) Sprinkle with chopped spring onions and serve hot with black vinegar and chilli oil.

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Crispy Egg Floss Omelette Soup

Ingredients
Egg Floss
3 eggs – lightly beaten
1/2 tbsp corn flour mixed with 1/2 tbsp water
(Pour into  egg mixture)

Stock Ingredients
5 cups fresh chicken stock – boil chicken bones with ikan billis
1 tomato – quartered
3 tbsp chopped spring onions

2 eggs – beaten with fork

Seasoning Ingredients
Salt to taste
1 tbsp light soy sauce
1 tsp sesame oil
1/2 tsp chicken stock granules (optional)
1/2 tsp sugar

Method
1) Heat oil in a wok till hot, swirl oil with a round ladle swiftly, slow;y sieve the egg mixture from high end into the hot oil. Continue to swirl the egg with the ladle and cook till crispy and golden brown. Remove egg floss from wok and place on kitchen paper to drain.
2) Put the stock in a large saucepan and bring to a boil, add in crispy egg floss and seasoning ingredients, taste accordingly and adjust to your preference.  Simmer for about 2 minutes.
3) Stir in the beaten eggs gradually in a slow thin stream using a fork to pull the egg across the surface of the soup into strands.
4) Sprinkle in spring onions and serve hot.

 

 

Claypot Egg Tofu

Ingredients
2 tubes Japanese Egg Tofu – cut into rings, coated with corn flour and deep fry till golden
(drain and set aside)

150 g chicken minced meat
100  g small prawns
(marinade with a bit of corn flour and salt )

2 cloves garlic – minced
1 egg – beaten lightly

Vegetables
5 long beans – cut into 1 inch in lengthwise
3-4 small baby corn – sliced diagionally
1/2 red capsicum – cut into cubes
1/2 can straw mushroom – halved
1/2 carrot – sliced

Sauce Ingredients
1 tbsp Hoisin Sauce
1 tbsp oyster sauce
1 tbsp Kicap Manis
11/2 tbsp light soy sauce
1 tsp Hua Tiao Jiu
1 tsp chicken powder
Salt and sugar to taste
Dash of pepper
200 ml water

1 tsp corn flour – mixed with 2 tbsp water

1 tbsp chopped spring onions

Method
1) Heat a claypot/wok with 1 tbsp oil and 1 tsp sesame oil, saute minced garlic till aromatic, add in minced meat and prawns, stir fry for a few seconds and add in the sauce ingredients. Add in vegetables except capsicum. Stir to mix evenly and bring to a boil. Lower heat and simmer  till vegetables is tender, adjust seasoning to taste (salt, sugar, pepper).
2) Finally add in capsicum and fried tofu. After 1-2 minutes, thicken with corn flour mixture. Turn off heat once mixtures comes to a boil, stir in egg and topped with chopped spring onions.
3) Serve hot with rice.

Crispy Noodle Wrapped Prawns

Ingredients
15 medium or large prawns -shelled, deveined with tails intact
1/2 packet egg noodles

Seasoning Ingredients
1/2 tsp salt
1/2 tsp sugar
1 tsp sesame oil
1/2 egg white
1 tsp corn flour

Method
1) In a mixing bowl, marinade prawns with seasoning ingredients for about 20 minutes.
2) Cook noodles in a large saucepan of boiling water, following packet directions until tender. Drain. Rinse under cold water. Drain.
3) Divide half the noodles into 15 portions. Neatly wrap each noodle portion around 1 prawn. Repeat process with remaining noodles and prawns.
4) Pour enough oil into a frying pan to cover base. Heat over medium-high heat. Cook prawns, in batches, for 2 to 3 minutes each side or until prawns are pink and noodles are crisp. Drain on a plate lined with paper towel. Serve prawns with dipping sauce.

 

Steamed/Fried Egg Tofu With Minced Meat and Poach Prawns

Ingredients
2-3 rolls Silken Egg Tofu – cut into rings
300 g cauliflowers – cut into forets (scald in boiling water with salt and oil for 1-2 minutes) – optional
10 medium/large prawns – devein and shelled (Poach in boiling water with salt and lemon for 1-2 minutes or till pinkish, transfer to icy water)

1 tbsp wolfberry
Corn flour for coating
150 g minced chicken/pork
150 g minced prawns
4 fresh water chestnut – minced

Seasoning Ingredients
1/4 tsp salt
1/2 tsp chicken powder
1 tsp corn flour
1/2 egg white
1 tbsp Huiji Waist Tonic

Sauce Ingredients
150 ml chicken stock
1 tsp Huiji Waist Tonic
1 tsp oyster sauce
Salt to taste
Dash of white pepper
1 tsp corn flour

Method
1) Arrange half of the cut egg tofu on a heat proof dish and scoop out a hole in the centre of each piece with a teaspoon or knife.
2) Mix the minced prawns, meat, chestnuts and marinade with seasoning ingredients. Leave in the fridge for at least 4 hours. Dust the center of the egg tofu with corn flour then fill and stuff with marinated mixture. Do the same to the balance of the cut egg tofu.
3) Steam tofu over rapidly boiling water for 10 minutes, pour liquid from tofu into sauce ingredients and bring to a boil in a saucepan. Meanwhile, deep fried the half of the stuffed tofu till golden, drain and set aside.
4) Arrange all the tofu, prawns and cauliflower on a serving plate. Pour the sauce over it and topped with some wolfberries,

Egg Skin Popiah

Ingredients
5 eggs
1 tbsp minced kucai (chives)
Pinch of salt and pepper
2 tbsp corn flour
4 tbsp water

Method
1) Mixed kucai, salt, pepper corn flour and water to lightly beaten eggs and mix evenly.
2) Lightly grease a small non stick pan  till hot, pour in enough mixture to spread over the base of the pan thinly. Cook over low heat till pancake leave sides of the pan.
3) Repeat process and stake egg sheets till batter is used up.

For the fillings
1/2 bangkuang – shredded
2 cups beans sprout
100  g minced prawns
1 tbsp minced spring onions
2 cloves garlic – minced

Method
1) Heat oil in a wok and saute garlic and prawns till fragrant and prawns turns pinkish. Add in the bangkuang and bean sprout, stir to mix evenly for about 5 minutes, add in salt, pepper, light soy sauce and sugar to taste. Cook for a further 2 minutes and dish out to cool down,
2) Put 1 tbsp of the fillings onto a piece of egg sheet and wrapped up like popiah roll. Tie with a kucai/spring onions.

Prosperous Bloom Of the Divine Chrysanthemum

Ingredients
3 pieces dried scallops or crab meat
2 eggs – to make egg sheet

Fillings Ingredient
1/2 carrot – cut into matchstick
4 pieces shitake mushroom – soaked till soft and into strips
1/4 cup shredded bangkwang (sweet turnip)
1/4 cup shredded carrot
1/2 cup shredded chicken ham

Minced Ingredient
50 g small prawns
150 g chicken breast meat/pork
A pinch of salt
A pinch of pepper
Dash of sesame oil
1/2 tbsp corn flour
1 tbsp water
1 tsp egg white
(mixed everything together and set aside)

Stock ingredients
A packet of CP chicken broth
300 ml of water
Salt to taste
Dash of pepper
1 tsp light soy sauce

Method
1) Soak the scallops and steam for 1/2 hour, drain and tear into shreds.
2) Lightly oil a medium size heatproof soup bowl. Line the bowl with the egg sheet (the bowl will be inverted later). Place the scallops or crabmeat in the center. Neatly arrange ham, carrot, mushroom, bangkwang in a decorative pattern around the the scallops or crabmeat. Place the minced meat mixture on top of the lined ingredients  and pack securely.
3) Steam over high heat for about 30-40 minutes. Remove the bowl and drain the liquid. Place a serving bowl on top of the steaming bowl and invert bowl. Remove steaming bowl and make 8 diagonal cuts across the egg sheet, stopping 1 inch from the edge of the egg sheet.
4) Bring stock ingredients to a boil, taste accordingly and adjust to your preference and pour into the serving bowl. Carefully lift the pointed ends of the egg sheet to open the “petals” and serve hot.

To make egg sheets
Heat a small frying pan, lightly oil it and turn heat to low, add the beaten eggs, swirl slowly to form a pancake like sheet. When it is firm, flip over and cook the other side .

Fried Prawns Egg Foo Yong

Ingredients
4 eggs
120 g prawns – shelled, deveined and chopped roughly
1 big onion – diced
80 g bean sprouts
2 stalk spring onion – cut
1 fresh red chilli – sliced thinly

Seasoning Ingredients
1/2 tsp salt
1/4 tsp chicken seasoning powder
1 tbsp light soy sauce
1 tsp corn flour

Method
1) In a mixing beat egg lightly, add in bean sprouts, chilli and seasoning ingredients. Mix to combine.
2) Heat oil in non stick frying pan and saute onions till translucent, pour in the egg mixtures and swirl around the pan to coat evenly. Fry egg while stirring gently and cook for 3 -4 minutes on both sides till light golden brown or until fully cooked.
3) Transfer egg to serving plate and topped with spring onions. Serve hot.

 

Scrambled Egg With Oatmeal Wrap

Ingredients
5 eggs
3 tbsp Kelloggs Instant Oatmeal
1 tsp salt
1/2 tsp Chicken powder
125 ml fresh milk
Pinch of white pepper
1/2 tsp corn flour

Fillings
150 g chicken breast meat – cut into small chunks and season with salt and corn flour
1 tbsp of chicken luncheon meat – diced
3 sticks crabstick – cubed
5 pieces french beans – cut
1/2 onion – diced

Garnishing
5-6 pieces tortilla wrap – warmed on skillet for 5 seconds
Lettuce leave
Tomato
Cucumber

Method
1) In a mixing bowl, mix eggs, milk, salt, chicken powder, corn flour and beat lightly. Add in oatmeal, stir to mix evenly.
2) Heat oil in a large non-stick pan and saute onions, chicken meat and stir fry till meat is opaque. Add in french beans, luncheon meat, crab stick and stir fry for about 2 minutes.
3) Add egg mixtures to the pan, cook and stir until eggs are completely set. Spoon about 2/3 of mixture down then center of each wrap laid with lettuce, tomato and cucumber.Wrap or roll up and secure with a toothpick.