Spicy Bread Scrambled Eggs
2 Bread slices,cut into small cubes
1 tbsp Milk
1 Green chilli,chopped finely
1/4 tsp Red chilli powder
Salt and pepper
1 tbsp Extra virgin olive oil
2 tsp Tabasco sauce
1. Finely chop the onion, chilli and tomato.Break the egg with milk and beat it in a bowl and add salt. Beat the mixture well.
2. In a shallow frying pan, heat oil.Add the onions. Saute the onion,add the chilli,tomato,salt,pepper,red chilli powder and stir fry.Add the beaten egg and fry it.While frying, keep tossing all the ingredients around with a spoon.You can also use a fork to crush up the eggs so they are more scrambled.
3. After the tomatoes soften add the bread cubes and fry it.Before serving add the tabasco sauce,mix and serve hot.
I adore Kylie Kwong’s recipes and her style of cooking.It is quick,fresh,authentic and absolutely delightful.So this is my version of Hokkien noodles.Since Dad is a vegetarian so I made this veg version of the noodles.
My Stir-Fried Hokkien Noodles
500 g Fresh Hokkien noodles
2tbsp Vegetable oil
2 Small Red Onions,sliced
1tbsp Dark Soy sauce
1tbsp Light Soy sauce
1 tsp Cornflour
1 Medium sized Carrot ,cut into julienne
1 Medium Red bell pepper julienne
1 Large Tomato diced
Dash of Sesame oil
1/2 tsp Fruit vinegar
2 tbsp Water
Salt to taste
1 Sprig of Coriander leaves
1 tsp Black pepper powder
Blanch noodles in boiling salted water until ‘al dente’ — about 4 minutes. Drain, refresh in cold water, then thoroughly drain again.
Heat oil in a hot wok until the surface seems to shimmer slightly, then stir-fry onion,red bell pepper and carrot and stir-fry till carrots are tender.Mix the cornflour in 2 tbsp water and pour.Add both the soy sauces,diced tomato,salt,sesame oil,vinegar and fry.
Finally, add noodles, stir-fry for about 2 minutes and when they are just cooked through season with black pepper. Arrange in bowls and serve immediately.Tiny leaves of coriander to garnish.
I bought these Hokkien noodles from a small grocery store in Nepal while I was travelling through Darjeeling this year in summers.They are locally made.
A spicy and fresh tropical salad using simple ingredients. So cool!
1/4 tsp Red chilli powder
2 tsp Granulated sugar
1/2 tsp Rock salt/Sea salt
Peel the segments of the grapefruit and remove the red pulp in a bowl.Add salt,sugar and red chilli powder and mix the pulp.Refrigerate it for 15 minutes.Serve it chilled.
Tip: You can also use green chillis instead of red chilli powder.
A South Indian low-fat dish for breakfast.Really easy to make and delicious.Sago is an interesting palm tree and is a major staple food of people of New Guinea and surrounding islands.The sago pearls used here are commercially produced from the pith of the palm tree from which the starch is extracted.
Sago Pearl Upma
Serves : 2
Sago pearls- 3/4 cup
Lemon juice – 1/2 tsp
Salt – to taste
Oil – 2 tsp
Mustard seeds – 1/2 tsp
Cumin seeds-1/2 tsp
Ginger- 1/2 inch chopped finely
Peanuts- 2 tbsp roasted and crushed
Curry leaves – a sprig
Green Chillies – 1 chopped finely
Asfoetida- a tiny pinch
Rinse sago pearls with water and immerse in water overnight so as just to let the pearls absorb water.Too much water would make it mushy.The pearls need to be soft yet separate from each other before you cook.Heat oil in a pan.Add cumin seeds,mustard seeds,asfoetida,curry leaves and temper them.When the seeds start to crackle add the chopped ginger,chilli,salt,crushed peanuts,potato cubes and stir fry until the potatoes are tender.Now add the soaked sago pearls and cook for about 5 minutes.Just before serving add the lemon juice and toss it.Serve hot.