Tomato Omelette La Mian Soup

La Mian Soup.jpg

(serve 2-3  pax)

120 g Prima La Mian (Non-Fried Noodle)
1 stalk spring onion – finely chopped
2 cloves garlic – minced
100 g minced chicken meat – marinade with a bit of salt and corn flour
(make in small ball)
2 big tomato – cut into big chunks
1/4  carrot – sliced thinly
3 eggs – lightly beaten

1200 ml ikan billis broth – boil water with a handful of dried ikan billis and 2 pieces chicken bones/ 1 packet chicken broth

Sauce Ingredients
1 tbsp soy sauce
1/2 tsp each – oyster and abalone sauce
1/2 tsp sesame oil

1)  Heat a non stick pot with oil and saute garlic till fragrant, add in chopped tomatoes and stir fry till soft, add in 1/2 of the beaten eggs and stir to mix well with the tomatoes.
2) Add in stock and sauce ingredients, bring to a boil and simmer over low heat for 10 minutes. Taste accordingly and adjust to your preference.
3) While the soup is simmering, bring about 750 ml water in a pot to boil, add in the La Mian and cook according to the packet instructions. Drain the noodles well and add into the soup together with the meat ball and carrot.  Turn up the heat and let the soup come to a boil, add in the remaining beaten egg. Turn off the heat.
4) Ladle the soup and La Mian to serving boil, sprinkle with chopped spring onions and serve with Garlic Vinegar sauce and Chili padi soy sauce.

Crispy Egg Floss Omelette Soup

Egg Floss Omelette Soup.jpg

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

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.



Cheesy Shredded Potato Omelette

Cheesy Shredded Potato Omelette.jpg

4 eggs
1 big yellow onion – sliced thinly
2 potato – peeled and shredded finely
2-3 tbsp grated Chedder Cheese
1 tsp butter
11/2 tbsp oil

Seasoning Ingredients
1/2 tsp salt
Pinch of pepper
1/2 tsp of Italian Herbs
1 tsp of corn flour
1/2 tsp seasoning powder (Optional)

1) In a mixing bowl, add in eggs, lightly beaten, add in shredded potato and 1 tbsp chedder cheese.
2) Heat a non stick pan, add in butter and oil till hot. Add in sliced onion and saute till soft. Slowly poured in beaten egg mixture and cook over low heat, cover, till golden. Flip over the other side and cook till golden.
3) Transfer to serving plate and topped with balance of the chedder cheese. *add more if you want it more cheesy. Serve hot.

Mee Sua Prawn Omelette Soup

Mee Sua Prawn Omelette Soup.jpg

Mee Sua
10 medium prawns – shelled and chop coarsely
2 eggs – lightly beaten and season with a bit of salt, pepper and 1 tsp light soy sauce
2 tbsp Crispy ikan billis
Chopped Spring onion for topping
1 tbsp sesame oil
1 tbsp ginger strips

800 ml chicken stock

Seasoning Ingredients
1 tsp light soy sauce
Dash of pepper
2-3 tsp of sesame oil
Salt to taste

1) Heat wok with sesame oil and saute ginger till aromatic and crisp, discard ginger, add in prawns and stir fry till pinkish.
2) Pour in egg mixture over the prawns to make omelette. When it is cooked on both sides, break it roughly with a spatula, add in the chicken broth and bring to a boil. Simmer over low heat for about 8 minutes and add in seasoning ingredients. Taste accordingly and adjust to your preference.
3) Blanch the mee sua in boiling water, drain and transfer to serving bowl. Ladle the omelette soup over it and topped with Crispy Ikan Billis and chopped spring onions.
4) Serve hot.


Shredded Potato Omelette With Cheese

Potato Omelette With Cheddar Cheese.jpg

3 large eggs
2 potato – peeled and shredded thinly
1/2 big onion – minced coarsely
1/2 fresh red chilli – sliced thinly
3 long beans – sliced thinly
2 tbsp carrot – shredded
Grated cheddar cheese for toppings

Seasoning Ingredients
1/2 tsp salt
Pinch of white pepper
1 tsp Knorr Hao Chi All-In-One-Seasoning powder
1 tsp corn flour

1) In a mixing bowl, beat eggs lightly, add in shredded potato, long bean, carrot, chilli and seasoning ingredients. Mix well.
2) Heat 2 tbsp oil in a non-stick pan and saute onions till soft and fragrant. Pour in the egg mixtures and cook for 5 minutes on each side or until golden and firm.
3 ) Transfer to a serving plate and topped with grated cheddar cheese. Serve hot.

Chives (Ku Chai) Prawns Omelette


4 eggs
1 fresh red chilli – sliced thinly
1 cup chives (ku cai) – cut into small pieces (your preference)
150 g small prawns – shelled and minced coarsely
4 shallots – sliced thinly

Seasoning Ingredients
1/2 tsp salt
1 tbsp Fenghe light soy sauce
1 tsp corn flour
1/4 tsp white pepper
1/4 tsp Knorr All In seasoning powder (optional)

1) Beat egg lightly in a bowl, add in chilli and chives and seasoning ingredients. Mix till well combined.
2) Heat oil in a non-stick saucepan and saute shallots till fragrant, add in prawns and fry till prawns turns pinkish, pour in egg mixtures and fry omelette on low heat till light golden brown on both sides.
3) Serve hot/cold.

Onions Omelette

Onion Omelette.jpg

4 eggs
1 big onions – diced into small cubes
1 fresh red chilli – slice thinly (optional)
2 tbsp corn oil

Seasoning Ingredients
1/2 tsp salt
Dash of white or black pepper
1/2 tsp Knorr Seasoning Powder
1 tsp light soy sauce
1 tsp corn flour

1) Beat eggs well with a fork and add seasoning ingredients and chilli. Mix well and set aside.
2) Heat oil in a saucepan and saute onions till fragrant and translucent. Pour in egg mixtures and stir to mix well with the onions. Cook over low heat till slightly brown. Turn over and cook the other side until slightly brown.

Khai Jiao (Thai Style Crispy Omelette)

Khai Jiao (Thai Style Crispy Omelette).jpg

3 large eggs or 5 eggs
1/2 cup of minced prawns/meat, chopped onions and chives
(** should not be more than beaten eggs or the omelette will not be crispy)
pinch of salt
1 tsp of fish sauce/or to taste
1 tsp light soy sauce
1 tsp of corn flour
1 tsp of chicken powder
2 cups of vegetable oil/roughly about an inch deep in the wok

1) Beat the eggs using a fork or whisk till the eggs mixtures is foamy. (Hold the fork high above the surface to incorporate as much air as possible into the eggs). Add salt, corn flour. fish sauce, light soy sauce, chicken powder and. Beat to mix again after you have mix in the prawns, onions and chives for about 3 seconds.
2) Heat oil in a wok on medium heat till smoking hot, pour the egg mixtures in from about 12″ above the surface of the oil. (If you like it fluffy in the middle, pour it all in the same place in the middle of the wok, if you want it crispy all over, pour the mixture in a circle around the wok).
3) Let it cook till the surface is set and the bottom is slightly golden, the middle might be runny but it is okay. Flip the egg over and increase the heat to high. Let it cook till golden, flip a few times about 15 seconds on each side.
4) Take the egg out of oil and let the oil drips until it stops and drain it on 3-4 sheets of paper towels. Dab the excess oil from the top and let it drain on paper towels for a few minutes. Flip over and do the same to the other side.
5) Serve with sriracha chilli sauce.

French Beans/Long Beans Omelette With Prawns

French Bean Omelette With Prawns.jpg

Long Beans Egg Omelette

8-10 pieces french beans/long beans – cut away both ends and sliced thinly
1 red chilli – sliced
1/2 big onion – sliced
100 g small prawns – minced coarsely
4-5 eggs

1 tsp salt
1/2 tsp pepper
1 tsp light soy sauce
1 tsp corn flour
1/2 tsp chicken powder

1) Combine eggs, chillies and seasoning in a deep bowl, mix well.
2) Heat oil in a wok and saute onions till fragrant, add french beans and prawns, stir fry for 1 minute. Use your spatula to arrange them into a flat layer in the wok. Slowly pour the egg mixtures over the beans and prawns. Gently tilt the wok to ensure all the beans and prawns are well coated with the eggs.
3) Cook for a few minutes on one side until they are nicely browned, then flip to the other side and do the same.
4) Use a spatula to break to smaller pieces. Serve hot with rice or porridge.


Fried Prawn Omelette

Fried Prawn Omelette
Prawns Omelette.jpg

8 large tiger prawns – shelled and halved
(marinade with 1/2 tsp salt, dash of pepper and 1/2 tsp cornflour)
4 eggs
2 tsp fish sauce
1 tsp light soy sauce
Dash of pepper

2 cloves garlics
1 stalk spring onion – chopped
1 sprigs coriander leaves – chopped
1 tsp chilli paste (add more if you want more spicy)

Flour Mixture
1 tbsp rice flour
2 tbsp sweet potato flour
1 tsp tapioca flour
125 ml water
a spinch of salt

Salt and pepper to taste

1) In a medium bowl, beat eggs with fish sauce and soy sauce. Set aside.
2) Combine flour mixture to make a very thin batter.
3) In a large non-stick pan (28 cm) , heat 1 tsp oil until smoking hot, pour in the batter to coat the pan fully, forming a very thin layer. Move the pan around so it is spread evenly. Allow it to cook and crisp at the bottom, when it turns translucent, add the egg mixture and swirl around the pan. When egg is partially cook, place the prawns around and cooked for 20 seconds. Break into 4 and flip the pieces over. When both sides of the pancake are crisp, stir and push it to one side.
4) Add 1 tsp oil on the other side of the pan and saute the minced garlic till fragrant.Add chilli paste and stir fry for 10 seconds and fold in the egg, chopped onion and coriander leaves. Briskly toss for a few seconds and season with salt and pepper.
5) Serve hot with chilli dip.