Spanish Omelette

This is a dish introduced by Jimmy : Spanish Omelette.

It is an omelette made with eggs and potatoes.  Supposedly a traditional dish from Spain, my version may be differ from the original Spanish tortilla.

First a potato is cut into small dice, then sauté until soft.      

An onion is cut into small pieces and added into the potato.

 

 Finally beat 2 eggs into the mixture and stir will.  

 Form it into a round shape and grill slowly.  

Turn the omelette carefully so that its not broken into pieces. 

 

 Serve hot.

Stir-fried Tomato and Scrambled Eggs 番茄炒蛋

Fried Tomato with Scrambled Egg is not my favorite dish for its acidic flavor.    The sourish taste came from the tomato.  Somehow, tomato in Malaysia are sourish after cooked.

To reduce the sourish taste, its usually added with a bit of sugar,  with additional flavor enhanced with ketchup.

洋葱炒蛋

没做这道菜好久了！也好久没尝了。

以前，家里没菜送饭时，妈总是会出此绝招。

久未尝，看来是家境渐好，餐餐有鱼有肉，不缺菜送饭。加上洋葱也不便宜，外食普及，重洋葱味，此肴也渐少人问津。

First, slice an onion.  Put into a bowl with 2 eggs.  Add in some salt and pepper to taste.  Stir to mix. 

Stir fry on pan.  Serve hot with ketchup/chili souce.

...everyone can fry !! 

Baked Beans with Egg

罐头红豆 ( Baked beans ) 是 navy bean ( 又称 white bean, haricot bean 等 )，是 Phaseolus vulgaris 一品种。原是乳白色，经茄汁煨炖后，方成红色。

罐头红豆可即食。不过，加热后较好下饭。

首先，先煎熟一或两粒鸡蛋。然后倒入一罐红豆，微炒。煮沸后即可。不必加盐、味精。不过可随个人口味加入辣椒，咖啡精，威士忌，洋葱，九层塔等。

人人可煮！

番茄炒蛋

First, stirfry 3 eggs till cooked.

Then, put in 3 sliced-tomato, stirfry them a bit.  Pour in some water, and let it simmer till the tomato softened.  

Season it with a few tablespoon of ketchup and a bit sugar.  

And salt, of course.

面包煎蛋 French Toast

面包煎蛋，是Connie 说的，我才知道是French Toast，香港人称法兰西多士。

做法很简单。面包沾了蛋汁煎熟即可。在香港，通常佐以牛油、花生酱、果酱等。

Cari Makan @ BBQ Bukit Tinggi

杂饭 “无理凼都饭” RM20

盐锔非洲鱼 “雪山飞狐” RM38

海鲜煲 “肥水不流外人田” RM100

煎蛋豆腐 “明月照寒江” RM8

炒辣椒 “绝招” RM10

武宜丁宜烧烤村

Bukit Tinggi BBQ

Tel : 09-2330330 or 012-3577111

营业时间 opening hour :

Daily 12:00 afternoon onwards

until the kitchen runs out of ingredients

or until
the maitre d' ( a.k.a. the waiter )
refuse to serve you ask the restaurant is already full house
( come back later, if you are still hungry )


reservation is strictly unnecessary, nor accepted.

红酒丝瓜炒蛋 Stir-fried Luffa

Handling a stove is both a skill of art and science.   Passion and emotions are 2 important elements impossible to disregard, so are the environmental factors and the ingredients…

This is the n^th-time I stir-fry a luffa within a month’s time, so my luffa-stir-frying skill has improved significantly, but it also resulted in me getting bored with the dish.  The more I wok on it, the better I get.  Yet every time the dish turned out differently. 

My Ongrizinal's conclusion is : every dish is an unique piece work of art..  Never will there be an exact duplication, even it’s the same dish, or exact same ingredients.   

So, this stir-fried luffa is unique on its own. 

Its aroma is slightly different due to the different wine I used : Foochow redwine. 

Its drier, almost no gravy, as no additional water is added.

The eggs taste different, maybe its from another farm.

... ... ...

Stir-fried Bitter Gourd with Eggs 苦瓜炒蛋

Mince some garlic, heat it over oil in a wok.

Crack 2 eggs into the wok, fry till cooked.

At the same time, with speed of light, cut into have a bitter gourd, remove its seeds and pulp.  Slice it length wise.

Add into the wok, stir for a while.

Add some water into the wok.  Turn the flame down, simmer till the bitter gourd is cooked.  By then, the water should had been dried up.  If not, turn the flame up and stir-fry until the gravy is reduced.  

Add salt to taste.

丝瓜炒蛋 Stir-fried Luffa with Eggs

It is always in my humble opinion that practice does makes perfects in everything, including cooking.  

My previous stir-fried luffa with egg dish doesn’t seems to be anywhere near perfect.  Its too watery. 

So, this time, I took things a little bit slow and steady. 

First, I saute ( with low flame ) the julienned ginger till its golden and crunchy. 

Then only I fry 2 eggs over the ginger.  ( 1 egg is not enough, so this time I put in 2 eggs )

When the eggs are done, and the wok is steaming hot, I put in all the luffa and stir for a while. ( just a while… 1-2-3-4-5-6 )

Then, pour in a bit ShaoXing Huadiao Wine… ( I don’t know exactly how much ).  Let it sizzling for a while, then stir continously.  

Before the wine dried up, turn down the flame.  Let the luffa cooked through the heat carried by the liquid (wine), and the steam.

Cover the wok. Let it simmer.

As the wine is drying up, the luffa should be already cooked.  If not, drizzle a bit more wine.  Simmer it some more.

If the luffa is cooked and there are still lots of sauce, turn up the flame and stir fry a bit to dry it up.

When it's cook, add a little of salt to taste.

A perfect dish should be dry with minimal sauce.  The egg should still in chunks.

This is not yet perfect.

Steam Egg with Veg

Another variant of my steam egg series, added with sliced bell pepper and parsley.

三味蒸蛋 3-Flavoured Steam Egg

Steam egg is an egg dish usually categorized as a soup dish.  

The basic ingredient are : eggs and water, seasoned with a bit of salt.  A wide variation of steam egg can be derived by adding different additional ingredients to it, 三味蒸蛋 3-flavoured steam egg is one of many variation of it.

First, hard-boil a salted egg.  Cut into small pieces.

Century egg need not to be cooked.  Cut it into small pieces too.

Then, beat 2 egg with 400ml of water, in a big bowl, preferable metal or ceramic made.  Too much water may prolonged cooking time, and the egg turns out watery.

Put in the chopped salted egg, and century egg.  Add in a bit of salt to taste.

Steam for about 30 minutes, until the egg hardened into a tofu-like substance.  

MILO + Egg

Yes, you are right.  Its an egg in MILO !  An hardboiled egg, to be exact.

This is my own ongrizinal recipe.  

There are other MILO+egg combination, one that I know is crack open a fresh egg into a cup wih MILO powder, pour in boiling water and stir, the egg will be cooked and appeared to be fine shreds of yellowish-white colloid suspended in chocolate-coloured MILO.  A few slurps and its finish !  No chewing required.     

My version is simple : an hardboiled egg in MILO.   Using a spoon, cut he egg  into bite-size ; or scoop the egg out and bite it off the spoon.   I used to have it for supper or breakfast, when there's no much options.  If after finish the egg, and still not satisfied ... and theres still MILO left, can always add in few crackers ...

You may ask : How does it taste like ?  

Hard to imagine ?  Why not try it yourself tonight ?  

Bon appetit !