Salted Egg Yolk Scallops Recipe

INGREDIENTS:
1 kg Scallops
1 Tbsp Olive Oil
2 Tbsp Unsalted Butter
1 bulb Garlic, smashed
A handful of fresh Curry Leaves
1 pc Chilli Padi (Bird's Eye Chilli), chopped
5 pcs Salted Egg Yolks, smashed
1 can Carnation Evaporated Milk
Pepper

Heat oil and butter in a wok. 
Add garlic, chilli padi and curry leaves. Fry till fragrant.
Add scallops. Simmer for 3 minutes.
Add salted egg yolk. Simmer for 1 minute.
Pour the evaporated milk and season with pepper.
Simmer for 2 minutes.

Serve immediately.

Good for 5.

Tip: No salt is needed as the salted egg yolks have enough saltiness.

Tofu Omelette Recipe

INGREDIENTS:

1 small Yellow Onion, chopped

1 small Green Bell Pepper, chopped

1 small Red Bell Pepper, chopped

2 big blocks Firm Tofu, shredded

1/2 cup Cheddar Cheese, shredded

6 Large Eggs, lightly beaten

Salt & Pepper

Lightly beat the eggs in a bowl.

Mix together the chopped onion, green & red bell pepper, 

shredded tofu and cheese.

Add the mixture to the beaten eggs.

Season with salt & pepper.

Pour mixture in a baking pan.

Bake at 350 degrees for 45 minutes to an hour,

or until the eggs are cooked and omelette is set.

Serve with toasted wholemeal bread.

Good for 5.

Spicy Sardines Spaghetti Recipe

INGREDIENTS:

500 g Spaghetti Noodles, No. 5
1 Tbsp Olive Oil
1 pc. Yellow Onion, sliced
3 cloves Garlic, smashed
2 cans Spicy Sardines, cut to bite-sized
3 Tbsp Tomato Ketchup
Salt & Pepper
1 tsp Chicken Broth Powder

GARNISH:
Shredded Cheddar Cheese

Drizzle oil in a wok.
Caramelise the chopped onion.
Add in the garlic, fry till brown.
Pour in the spicy sardines and its sauce.
Add the tomato ketchup.
Season with salt and pepper.
Stir and simmer for 5 minutes.
Set aside.

Boil water. Add chicken broth powder.
Cook spaghetti noodles, al dente.

Arrange the spaghetti noodles on a plate.
Pour the spicy sardines sauce onto the noodles.

Garnish with shredded cheddar cheese.

Tip: Any brand of spicy sardines can be used. 
I tried Ayam Brand and it suited my taste. Yummy!

Prawn Milk Soup Recipe

INGREDIENTS:
1 kg Prawns
1 Tbsp Olive Oil
5 Tbsp Salted Butter
1 bulb Garlic, smashed
A handful of Curry Leaves
2 Chili Padi (Bird's Eye Chilli), chopped,
1 can Carnation Evaporated Milk
Salt & Pepper, to taste.

Clean the prawns. Set aside.
Drizzle Olive oil in a wok.
Add in butter and chilli.
Toss in the curry leaves. Fry until crispy fragrant.
Add the prawns. Simmer for 3 minutes.
Pour the evaporated milk. Simmer until the prawns are cooked.
Be careful not to simmer too long. The milk will curd.
Season with salt and pepper.
Serve hot.

Good for 5.

Other evaporated milk brand can be used. 
I prefer the taste of Carnation, though.

Rellenong Bangus Fried Rice Omelette Recipe

Serves 4

INGREDIENTS:

1 tbsp olive oil
4 cloves Garlic, finely chopped
3 Shallots, finely chopped
1 medium Carrot, diced
1 large Milk Fish (Bangus)
2 large Calamansi
1/4 cup Green Peas
1/4 cup minced Sweet Pickle Relish
1/4 cup Cheddar Cheese, grated
Light Soya Sauce
Salt & Pepper
1 tbsp Olive Oil
1 tbsp Butter
6 large Eggs
1/2 cup Fresh Milk
3 1/2 cups day-old Cooked Rice

GARNISHING:

4 Lettuce LeavesTomato Ketchup

Scale and clean the milk fish.
Boil the whole fish in a large pan until cooked. 
Take out the fish from the boiling water. 
Let the fish cool at room temperature.
Remove the milk fish meat from the bones. 
Make sure to clear all small bones.
Squeeze calamansi juice to the meat. Stir.Set aside.

Heat a large wok and pour in a splash of olive oil.
Saute garlic, shallots and carrots until fragrant.
Add the milk fish meat, soya sauce, sweet pickle relish and green peas. 
Simmer gently for 15 to 20 minutes.
Add the grated cheese. Stir well.
Season with salt and pepper.
Toss in the day-old cooked rice.
Stir thoroughly and cook for 10 minutes.
Drizzle light soya sauce to taste.
Set aside.

In a bowl, lightly beat 5 large eggs with fresh milk.
Heat oil in a large round non-stick pan.
Pour a quarter of the beaten egg and spread it into the pan.
Cook until firm.
Arrange a cup of rellenong bangus fried rice in the middle of the egg.
Fold the egg on 4 sides to cover the fried rice.
Carefully transfer the fried rice omelette upside down into the plate with lettuce.
Squeeze some tomato ketchup.
Do the same with the remaining 3 cups of rice.
Serve warm.

Crab Masala Sandwich Omelette Recipe

lemon masala lump crab

Have a happy meal!

INGREDIENTS:

Olive Oil

1 lb Lump Crabs

2 Shallots, finely chopped

2 inches Leeks, sliced thinly

2 Green Chillies, sliced

3 sprigs Fresh Dill

Lemon Masala Spice, to taste

Freshly Ground Pepper

Salt 

5 large Eggs, slightly beaten

1 cup Mozzarella and Sharp Cheddar Cheese, grated

Wholemeal Bread

Drizzle the pan with olive oil.

Fry the lemon masala spice until fragrant.

Saute shallots, leeks and chillies.

Add the lump crabs.

Season with salt and pepper.

Slightly beat the eggs in a bowl.

Drizzle a bit of olive oil in a pan.

Put a heap of lump crab mixture.

Top with a hunk of cheese.

Add fresh dill.

Pour part of the beaten eggs over the mixture.

Cook for 2 minutes. Flip it.

Cook the other side for another 2 minutes.

Spread the omelette on toasted bread.

Togue with Salted Fish Recipe

INGREDIENTS:

1 tsp Olive Oil

100g Salted Fish, soaked for an hour

2 cloves Garlic, crushed

1 tsp Ginger, finely chopped

1 fresh Chilli, deseeded, finely chopped

4 handfuls of Bean Sprouts (Togue)

3 tbsp Crispy Fried Shallots

Half a handful of Spring Onion, chopped into 1" length

Half a handful of Coriander

1 tbsp Oyster Sauce

1/4 tsp Sesame Oil

Pepper

Soak the salted fish in water for an hour. Drain and chop.

Splash oil in a wok. 
Fry the salted fish till crispy golden brown.

Remove from oil. Set aside.

Using the same oil, fry the garlic, ginger and chilli for a minute.

Add the bean sprouts and spring onion.

Pour a tbsp of oyster sauce and drizzle with sesame oil.

Simmer for 10 minutes. 
Add the coriander leaves.

Season with white ground pepper.

Add the crispy fried salted fish and crispy fried shallots. Stir.

Remove from heat immediately.