Hi garylkoh,
My dad loves to eat eggs. May I ask which kopi-tiam restaurants in Singapore are among the best place for the soft boiled eggs?
Yeah!! I love all the chinese omelets too. My kids crave for the chai poh egg at least once a week. In the US - don't buy the salted minced chai poh. Buy the "sweet" minced version. It's still salty, but not too salty and you don't have to wash and soak the chai poh. It's better when you also finely slice some scallions in with the chai poh.
Other versions using the same recipe substituting chai poh with the little salted dried anchovies - the type that is about 1/2 inch long. Then, I also do it with baby whitings, dried krill, etc. etc.
Hi muralman1,
Do you make egg tempera paintings?
Sticking on topic, here's a great hangover buster.
Take a ramekin and pit in 2 dollops of Sour Creme. Crack an egg in careful not to break the yolk. salt and pepper. Use white pepper if you're a purist. Carefully lay down a layer of smoked salmon. Cover that with another dollop and sprinkle with finely chopped chives. Bake at 350 in a water bath until the whites have set and the yolk is custard like. Before serving top with a generous portion of Salmon Roe.
Serve with flattened toast, strong coffee and a glass of fresh OJ
Yum!! Compliments from my wife. I made it this morning. Instead of the white pepper, I grated some fresh nutmeg on top and we all thought it was heavenly..... although I can't understand why I would have to give myself a hangover before I can make this
There was a Chinese resturaunt up in Reno,Bill Fong's in the El Cortez Hotel. They made the best prawns and eggs Chinese style, great dish.
The trick with this dish is that the egg/prawns omelet is deep fried. Here's my recipe:
2 cloves chopped garlic, 1 tablespoon crab meat and 1/2 lb shelled, de-veined raw prawns. Fry in a hot wok for about 3 minutes, stirring occasionally. You want to char/caramelize some of the crab and prawns. Remove from wok.
Very lightly beat 6 eggs. You just want to break the yolks and mix with the white - not a homogenized liquid.
Mix the fried garlic/crab/prawns into the eggs.
Heat about 2" of oil in a wok till hot (not smoking).
Using a ladle, put about 1/2 cup of the egg mixture in the wok. It will bubble and spit. When the egg hardens enough to handle, with a large spatula, turn it over and cook the other side. Put some lettuce leaves on a plate to absorb the excess oil. Place the egg omelet on the leaves.
Repeat until all the egg is used up.
Serve with a little plum sauce as a dipping sauce.
Gary, Do you have one favorite cookbook on Oriental cuisine you cannot part with?
This is the Singapore version - notice sweat off the brow to add to the taste and the "slap" before plating the dish.
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