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Archive for the ‘Eggs’ Category

Why You Should Never Assume

Monday was very hectic for me. I had my English society meeting from 8.30 till 10.00 am and it continued with another meeting with the boss at 11.30 am. I struggled to finish marking my students’ books while waiting for it. Then came the launching for Safe School programme which took part an hour after the second meeting. As a result, I had sent a text message to Mr KHz for while marking my books, I realized that I should have gone for my grocery shopping during the weekend!

Once I reached home, I saw two trays of eggs on the kitchen counter. To add more to the surprise, my helper told me that there was another tray in the fridge. A tray contains thirty eggs and having three trays altogether, I have a total amount of ninety eggs! Instantly, I took out my phone and checked the message I sent to Mr KHz and part of it  read :

  • 2 packs of Grade A eggs
  • 1 pack of Grade C eggs
  • 2 tins of Ayam Brand mushrooms

and there I was, blaming myself for assuming that everyone knows that a pack has 10 eggs. As a result, I’ve to figure out what to do with the stock before they expire! My first attempt could be seen in the photo below.  Instead of putting raw eggs into the boiling gravy, I had poached them because I prefer clear gravy. Well, I’d used 4 eggs in this recipe and I still have 86 more to go. After all, 86 is just a number, isn’t it? (Help me!!!)

‘TELUR MASAK LEMAK KUNING ‘

Ingredients :

  • 4 eggs
  • 2 cups of water
  • 4 tablespoonfuls of white vinegar
  • 3 bird’s eyes chillies (bruised)
  • 5 shallots
  • 3 pips of garlic
  • 2cm piece of ginger
  • 2 stalk of lemongrass (bruised)
  • 1 piece of turmeric leaf (sliced thinly)
  • 1/4 cup of thick coconut milk
  • 1/2 cup of water
  • 1 piece of ‘asam keping’
  • 1 teaspoonful of  MAGGI ‘ikan bilis’ granules
  • salt to taste

Method:

  • To poach the eggs, bring to a boil 2 cups of water mixed with vinegar. Once boiled, reduce heat to medium.
  • Then, break an egg into a bowl. Next, slot it slowly into the boiling water. You should be able to see the egg white ‘wrapping’ the yolk. When the yolk hardens, use a slotted spoon and take out and drain. Repeat the process withe the remaining eggs.
  • Pound the shallots, garlic and ginger till fine and put into a pot.
  • Put in all the other ingredients and cook over a low fire, stirring at all time.
  • Season with salt.
  • Put in your poached eggs.
  • Serve hot with plain boiled rice.

Category:

Eggs, Kitchen Stories

Few Ingredients, Superb Outcome

Hi! In this entry, I would feature a dish that uses very few ingredients but promises a superb outcome(at my level of course..hahaha). I went down to the kitchen on friday evening and as usual, I ‘went through’ the fridge and couldn’t really decide on what to prepare for lunch. I saw some eggs and half a bottle of fermented soy beans(taucu). Aha! Let’s have ‘Tumis Telur Taucu’ for a change. The verdict? Tukang Makan said, “Okay. I like everything with eggs.” Yipee!

‘TUMIS TELUR TAUCU’

To cook this simple dish, you only need:
5 hard boiled eggs ( peeled and fried)
1 onion (sliced into rings)
3 cloves of garlic (sliced thinly)
2 cm pieve of ginger(sliced thinly)
2 chillies (sliced thinly)
2 tbsp of ‘taucu’
1 tbsp of sugar
1/4 cup of tamarind juice
3 tbsp of cooking oil

Method:
  • Heat the oil in a wok and stir fry the onion, ginger, garlic and chillies till fragrant.
  • Put in the ‘taucu’ and keep stirring.
  • Next, put in the tamarind juice and sugar and let to boil. Add more water if you want it a bit soupy.
  • Then, put in the eggs and let to simmer.
  • Serve with hot rice.
  • Put in the eggs

Category:

Eggs

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