Wednesday, June 28, 2006

Sunflower Egg

(makes 8)
  • 4 cocktail sausages
  • 8 quail eggs

How to do it:
  1. Cut the cocktail sausages into halves along their length.
  2. Make slight cuts on the side of each half.
  3. Join the 2 ends of each half with a toothpick to form a ring.
  4. Slightly fry the sausages.
  5. Quickly add a quail egg into each ring.
  6. Fry well.

Cook with small fire. When the egg white starts to turn white, add water to cook instead. The bottom of the egg white will still be soft, not be burn or too hard for kids to eat.

Tuesday, June 27, 2006

Deep Fried White Bait

  • Silver Fish
  • Rice flour
  • 1 teaspoon of light soy sauce
  • Black Pepper/Pepper (optional)
  • Oil for deep-frying

How it's done:
  1. Season the silver fish with soy sauce for 1/2 hour. (Add pepper if you wish)
  2. Dust the silver fish with rice flour.
  3. Shake off excess flour then put into the boiling oil.
  4. Remove when they turn golden brown.

Don't use egg or corn flour here. The flour used here is to keep the fish dry for frying. It will taste better without the extra coat of flour.

Sunday, June 25, 2006

Baked Portabello Mushroom with Ham and Cheese

(All depends on the size of the mushroom you get)
  • Portabello Mushroom or Brown Cap or White Button Mushroom
  • Salted butter, cut into cubes
  • Ham, cut into bits
  • Cheese, cut into smaller pieces if using small mushroom

How to do it:
  1. Remove stalk from Mushroom.
  2. Clean it with a damp cloth.
  3. Add a cube of butter on the mushroom.
  4. Bake in the toaster for 5 mins, turn it around to bake for 5 more mins. If the mushroom is to dry, add another cube of butter.
  5. After that, turn the mushroom around again.
  6. Add ham and cover it with cheese.
  7. Bake for another 3 mins.
  8. You can add herbs if you like.
  9. Serve hot!
The remake of this dish and the 'story' on how this blog started can be found HERE.