Enoki Mushroom,Taufu and Egg Soup

Ingredients:
1 pack enoki mushroom
1 soft taufu (crushed)
1 egg (beaten)
1/4 bowl minced pork (marinated)
4 cloves garlic (chopped)
5 dried shiitake mushroom stalk (chopped)
500ml chicken broth
1 tbsp cornstarch mix with some water
2 tbsp chopped coriander leaves

Seasoning:
1 tbsp light soya sauce
salt and white pepper to taste

Methods:
1. Saute chopped garlic and dried shiitake mushroom stalk until aromatic.
2. Stir in minced pork. Continue stirring until minced pork is cooked.
3. Pour in chicken broth. Let it boil.
4. Add in crushed soft taufu. Let it simmer for 10 minutes.
5. Add in enoki mushroom. Let it cook for another 5 minutes.
6. Stir in cornstarch mixture to thicken the soup according to your liking.
7. Season with light soya sauce, salt and white pepper.
8. Turn of the heat, and slowly add in the beaten egg into the soup while stirring gently.
9. Add in chopped coriander leaves and the soup is read to be served.

Stir-fried Tomatoes With Prawn and Egg

Ingredients:
2 tomatoes (cut into bite-sized)
10 prawns (half-shelled and deveined)
1 egg (beaten)
1 onion (cut into wedges)
1 red chilli (cut into big chunks)
80ml water

Seasoning:
1 tbsp sugar
1 tbsp light soya sauce
dash of salt

Methods:
1. Saute onion until aromatic.
2. Add in prawns. Stir fried until prawns are just cooked.
3. Toss in tomatoes and red chilli.
4. Pour in water and let it simmer for 1-2 minutes.
5. Add in beaten egg and seasoning.

Minced Pork Omelette

Ingredients:
3 tbsp marinated minced pork
2 eggs (beaten)

Seasoning:
pinch of salt
pinch of white pepper
1 tbsp light soya sauce

Methods:
1. Beat the eggs with salt, white pepper and marinated minced meat.
2. Pour in egg mixture and cook for about 3-4 minutes on each side or until lightly brown.
3. Drizzle light soya sauce.

Thai Basil Omelette 九層塔

Ingredients:
1 bunch of thai basil (九層塔)
2 eggs
pinch of salt, white pepper
1 tbsp light soya sauce

Methods:
1. Lightly beat the eggs with pinch of salt and white pepper.
2. Stir in thai basil.
3. Pour in egg mixture and cook for about 2-3 minutes on each side or until lightly brown.
4. Drizzle light soya sauce.
5. Serve hot.

Bean Sprout Soup

Ingredients:
bean sprouts (root ends trimmed)
1/3 cup marinated minced meat (roll the meat into small meatballs)
1 egg
4 cloves garlic (chopped)
1 stalk coriander leave (chopped)
salt
white pepper
500ml water

Methods:
1. Saute chopped garlic until golden brown. Set aside.
2. Bring 500ml water to a boil.
3. Add meatballs and simmer until meatballs are cooked.
4. Add in bean sprout. Cook for 1 minute.
5. Drizzle the egg and lightly stir the soup.
6. Add in coriander leaves.
7. Season with pinch of salt and white pepper.
8. Serve hot. Garnish with fried garlic.

Steamed Egg With Cincalok and Minced Pork

Ingredients:
2 eggs
4 tbsp minced pork
1 tbsp cincalok (rinse with water to reduce saltiness)
1 tsp chopped preserved vegetable (Tung Cai)
3 cloves garlic (chopped)
dash of white pepper
50ml water

Marinate:
1/2 tsp sesame oil
1 tsp light soya sauce
1 tsp cornflour
dash of white pepper

Methods:
1. Marinate minced meat for 20 minutes.
2. Saute garlic until golden brown. Set aside.
3. Beat the eggs in a bowl.
4. Add in minced pork, cincalok, chopped preserved vegetable, dash of white pepper and water then mix well with a fork or a pair of chopsticks.
5. Steam over medium fire for 25 minutes.
6. Garnish with fried garlic.

Ginger Omelette With Sesame Oil

Ingredients:
1/4 cup shredded ginger
2 eggs
sesame oil

Seasoning:
salt
white pepper
light soya sauce

Methods:
1. Lightly beat up eggs and add in salt and white pepper.
2. Saute shredded ginger with sesame oil until golden brown.
3. Pour the egg mixture into the pan.
4. Pan fry each side of the egg until lightly brown.
5. Drizzle with light soya sauce.

Coriander Leaves Omelette

Ingredients:
3 stalks coriander leaves (chopped)
3 eggs

Seasoning:
1/4 tsp salt
1/4 tsp white pepper
1/4 tsp black pepper
1 tbsp light soya sauce

Methods:
1. Break 3 eggs in a bowl. Add in all ingredients and mix well with a fork or chopsticks.
2. Oil the pan. Pour a scoop of egg mixture in the pan and spread the egg mixture over the surface.
3. When the egg is half done, roll it up to one side of the pan with fork and spatula.
4. Brush the empty part of the pan with oil.
5. Put another scoop of egg mixture in the pan. Spread it over the surface and under the folded egg.
6. Cook it until half done and roll the egg again to the opposite side of where it is.
7. Slice into pieces before serving and it looks like Japanese rolled omelette.

Long Bean Omelette

Ingredients:
4 long bean (cut into 3cm length)
4 prawns (cut into cubes)
2 cloves garlic (chopped)
2 eggs (lightly beaten and season with salt and white pepper)

Seasoning:
1 tsp oyster sauce
dash of salt and black pepper

Methods:
1. Heat up 1 tbsp oil. Saute garlic until fragrant.
2. Stir in long bean and prawns. Continue stirring until prawns are cooked.
3. Season with oyster sauce, salt and black pepper. Dish up and set aside.
4. Heat up 2 tbsp oil. Pour in egg mixture. Let the eggs cook undisturbed until set then add in the cooked long bean with prawns at one side of the eggs.
5. Fold over the egg.
6. Garnish with coriander leaves and sprinkle with black pepper before serving.

Eggs With Preserved Turnip and Prawns

Ingredients:
1/2 cup chopped preserved turnips/salted radish/Chai Poh (菜脯)
4 prawns (cut into small cube size)
3 eggs
dash of white pepper

Methods:
1. Rinse the preserved turnips with water 3 times. Drain and squeeze out the excess water. Set aside.
2. Lightly beat up eggs in a bowl and add in dash of white pepper. Set aside.
3. Heat up the wok with 3 tbsp oil.
4. Add in preserved turnip and prawns. Continue stirring until prawns are cooked.
5. Pour the egg mixture into the wok. Lightly stir to blend well with preserved turnip and prawns. Then wait for the bottom egg to set and turn brown. Use the spatula to cut the eggs into a few pieces. Flip over and continue to cook until turn brown.
6. Dish out and serve hot.

Tomato Eggs

Ingredients:
2 medium size tomatoes (cut into bite size)
3 eggs
2 tbsp tomato sauce
1 tbsp sugar
dash of salt and white pepper

Methods:
1. Beat the eggs. Add salt and white pepper then beat to blend well. Set aside.
2. Heat up a wok with 1 tbsp cooking oil. Stir fry the tomatoes.
3. Add in tomato sauce and sugar. (Making sweet and sour mix according to your personal preference)
4. Dish up and set aside.
5. Clean the wok. Heat up with 3 tbsp cooking oil.
6. Pour in egg mixture into the wok.
7. Stir the egg over low heat.Keep stirring the eggs with gentle until eggs are softly set but still moist.
8. Stir in cooked tomatoes to mix well.
9. Garnish with spring onion. Serve immediately.

Leek Omelette

Ingredients:
1/2 leek (thinly sliced)
2 eggs
salt and pepper to taste
light soya sauce

Methods:
1. Beat eggs until blended and mix in salt, pepper and leeks.
2. Pour in egg mixture and cook for about 2-3 minutes on each side or until lightly brown.
3. Drizzle light soya sauce.
4. Serve hot.

Tau Kee Omelette

Ingredients:
3 tau kee (soak for a while until you can chopped it into small size)
3 eggs
salt, white pepper and black pepper to taste
1 tbsp light soya sauce

Methods:
1. Add eggs, salt, white pepper and black pepper in a bowl and then lightly beat together.
2. Add in chopped tau kee and mix well with other ingredients.
3. Pour the egg mixture into the hot frying pan and let the eggs cook undisturbed until they begin to set, then stir the eggs and cook until golden brown.
4. Drizzle with light soya sauce.
5. Serve hot with rice or porridge.

Omelette Petai

Ingredients:
30 petai seeds (skinned and split in half)
2 cloves garlic (chopped)
3 eggs
salt, white pepper and black pepper to taste
1 tsp light soya sauce

Methods:
1. Add eggs, salt, white pepper and black pepper in a bowl and then lightly beat together.
2. Stir fry the garlic and petai until aromatic.
3. Pour the eggs mixture evenly on top of the petai.
4. Cook for about 2-3 minutes on each side or until lightly brown.
5. Drizzle with light soya sauce before serving.

Cabbage Omelette

Ingredients:
2 eggs
3-4 leaves of cabbage (finely shredded)
dash of salt, white pepper and black pepper
light soya sauce

Methods:
1. Lightly beat up eggs in a bowl and add dash of salt, white pepper and black pepper.
2. Saute shredded cabbage until slightly burnt and aromatic.
3. Add the fried cabbage to the eggs mixture. Mix well.
4. Pour the mixture back to the wok and fry until the eggs are set and turn brown.
5. Drizzle some light soya sauce before serving.

Chinese Sausage Omelette

Ingredients:
1 chinese sausage (lap cheong)(sliced thinly)
2 eggs
salt, white pepper and black pepper to taste

Methods:
1. Add eggs, salt, white pepper and black pepper in a bowl and then lightly beat together.
2. Stir fry the chinese sausage for 1-2 min until lightly brown.
3. Pour the eggs mixture evenly on top of the chinese sausage.
4. Cook for about 2-3 minutes on each side or until lightly brown.
5. Serve.

Fried Eggs With Tomato Sauce

Ingredients:
eggs
onion (finely sliced)

Sauce:
1 tbsp tomato sauce
2 tbsp Heinz chilli sauce
1 tbsp Thai sweet chilli sauce
100ml water
cornflour
dash of salt and sugar to taste

Methods:
1. Fry the eggs until the yolk is half cooked then set aside.
2. Saute onion until fragrant.
3. Pour in sauce and cook until gravy is thick.
4. Pour the sauce on top of fried egg.

Bittergourd Omelette

Ingredients:
1/2 bitter gourd (finely sliced)
red chilli padi (chopped)
2 eggs (eat lightly)
2 cloves garlic (chopped)
dash of salt, white pepper and black pepper

Methods:
1. Beat up the eggs in a bowl and add salt and white pepper to taste. Set aside.
2. Saute garlic until fragrant.
3. Add in bitter gourd and red chilli padi and stir fy for 3-4 minutes.
4. Pour beaten eggs over the bitter gourd and fry until the eggs are set and turn brown.
5. Add black pepper to taste. Dish up.

Spring Onion Omelette

Ingredients:
2 eggs
2 spring onions (sliced thinly)
salt
white pepper
black pepper
light soya sauce

Methods:
1. Lightly beat the eggs and season with salt, white pepper, black pepper and light soya sauce. Mix thoroughly with chopped spring onion.
2. Pour into the hot frying pan and let the eggs cook undisturbed until they begin to set, then stir the eggs and cook until golden brown.