Mee Sua Prawn Omelette Soup

Mee Sua Prawn Omelette Soup.jpg

Ingredients
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

Method
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

Ingredients
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

Method
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

chives-omelette

Ingredients
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)

Method
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

Ingredients
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

Method
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

Ingredients
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

Method
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

Ingredients
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

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

Method
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

Ingredients
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

Method
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.

Otah Omelette

Otah Omelette

Ingredients
1/2 packet Muar Otah – cut into big chunks
3 eggs -lightly beaten
1 tsp corn flour
A dash of white pepper
1 tsp of water
1 tbsp oil
1 stalk coriander leaf – chopped

Method
1) Season beaten eggs with pepper, water and corn flour. Add otah chunks.
2) Heat oil in a non-stick pan till hot. Pour the egg mixtures and cook over low heat until slightly brown. Turn over and cook the other side until slightly brown.
3) Transfer to a serving plate and serve hot. Top with some coriander leaves.

Braised Chicken Wings & Potatoes With Fried Ginger Omelette

Braised Chicken Wings and Potatoes with Fried Ginger Omelette

Ingredients
8 chicken wings
4 potatoes – cut into wedges
4 eggs – beaten lightly
2 stalks spring onion – cut into 2 inch in length
6 slices young ginger/old ginger- shredded
1 tbsp Hua Tiao Jiu/Red rice wine (ang jiu)
2 tbsp sesame oil

Marinade Ingredients
1/2 tsp each – salt, pepper and chicken powder
1 tsp  corn flour
1/2 tsp dark soy sauce

Sauce Ingredients
200 ml chicken stock
1 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp light soy sauce
3 cubes rock sugar
1/2 tsp white pepper
Salt to taste

1 tsp cornflour – mix with 1 tbsp water

Method
1) Season chicken wings with marinade ingredients for 20 minutes. Deep fry chicken wings and potatoes till 1/2 cooked and drained. Set aside.
2) Heat sesame oil in a wok and saute ginger till aromatic and crispy. Ladle out and set aside. In the same wok, pour in the egg and scramble till lightly brown. Add  in the chicken wings, potatoes and sauce ingredients. Stir to mix evenly and bring to a boil. Lower heat and simmer for about 15-20 minutes or till chicken wings and potatoes are cooked through. Taste accordingly. Drizzle hua tiao jiu/ang jiu around the side of the wok.
3) Add in the spring onion and briefly stir to mix and simmer for a further 2 mins. Stir in cornflour mixture. Transfer to a serving plate and serve hot with rice/porridge.

Tomato Omelette

Tomato Omelette.jpg

Ingredients
4 eggs
6 tomatoes – remove seeds and quartered
1 onion – diced
Salt, pepper to taste
Mixed Italian herbs

Method
1) In a bowl, mixed eggs with salt, pepper and corn flour.
2) Heat oil on non-stick pan and saute onions till transparent. Add tomatoes and fry till soften.
3) Pour egg mixture over it and stir and mix evenly. Fry for 3 minutes and flip over the other side and fry till golden brown.
3) Transfer to a serving plate and sprinkle with some Italian herbs. Serve hot.