Pork Floss Omelette 肉松厚烧

Omelette pan-friend to golden, and topped with crispy port floss, roasted sesame seeds and seaweed flakes 🍛

Yield: One 12x14 cm omelette
Servings: about 3~4 persons
Flat base pan: 12x14 rectangular non-stick pan
I bought the pan from Tokyu Hands, Suntec City

Ingredients

Omelette
4g rice flour
4g glutinous rice flour
21~25g hot water

10g milk
2g Thai fish sauce, 1/4 tsp
1/8 tsp Knorr Hao Chi seasoning powder/chicken stock powder
10g cut scallion
3g roasted sesame seeds
dash of pepper powder
dash garlic powder

1 egg, 55g

Toppings
25g crispy pork floss*
1 tsp roasted sesame seeds
some seaweed flakes, optional
or green scallion/coriander leaves

* Crispy pork floss can be bought from Fairprice Finest supermarket.

Directions

1. Mix rice and glutinous rice flour together in a small bowl.

Pour hot water over the flour mixture, without stirring them

Cover with a lid, and let the content rest for about 10 minutes.

The mixture would turn into a smooth paste/ water roux.

2. Mix the above water roux together with the rest of the omelette ingredients, except the egg.

Briefly beat the egg in another bowl.

Combine the beaten egg with the water roux mixture.

3. Pour about 1 tps of olive oil into the pre-heated non-stick pan and heat at about medium temperature. Ensure the edge/wall of the pan is well coated with oil.

4. When the pan is evenly heated, pour the egg mixture into the pan. Swirl the pan to ensure even heating.

After about 1~2 minutes of heating, lower the temperature slightly.

When the surface of omelette is about to set/dry but still wet, scatter the crispy pork floss over it.

Press lightly to stick the pork floss to the surface of  omelette.

Lower the temperature, and let the omelette cook through.

The omelette would be ready when it sides pulls away from the sides of the pan.

5. Slide the omelette, without disturbing the top, onto a flat plate

Sprinkle roasted sesame seeds and seaweed flakes over the top.

6. Cut and enjoy 😋

Sambal Tomato Egg 叁巴番茄蛋

A simple yet appetising egg dish that goes well with steamed coconut rice 🍚

Ingredients
2 hard-boiled eggs

1/2 tsp chopped garlic

1 medium size onion, julienned

1 medium size tomato, peeled & cut

1 tsp sambal chilli paste

1 tsp tomato paste

1 tbsp palm sugar/Gula melaka granules*

Fine salt to taste

* Palm sugar can be replaced by brown sugar or white sugar

Directions

1. Prepare two hard-boiled eggs either by using a steamer, or rice cooker.

For using rice cooker, place two room temperature eggs in a heat resistant bowl. Pour about 100ml of water into a rice cooker pot. Place the eggs with the bowl into the rice cooker pot. Select "Rice cooking" or "Quick Cook" function to cook/steam the eggs.

De-shell the eggs after cooling down. Set aside.

2. Pour about 1 tbsp of olive oil into a pot. Stir-fry chopped garlic at medium heat till golden.

Add in onions, and stir-fry till they softened or become translucent.

3. Stirs in the palm sugar, sambal chilli paste, and tomato paste. Bring to a light boil, then drop in the tomato wedges. Stir fry till the gravy thicken and the tomato softened.

4. Add in some salt to taste.

5. Finally, add in the hard-boiled eggs to coat gentle.

6. Serve warm with steamed coconut rice, and vegetables 😜

To prepare steamed coconut rice, simply add about 1 tsp of coconut oil, a little salt and some seasoning powder to your soaked rice before starting your usual rice cooking program.

Otah Egg Roll 窝打蛋卷

When my kitchen was left with ONE stick of otah to share among 4 persons, I made it into an egg roll. So each of us could have a sizable portion to enjoy ><

Yield: one 18cm egg roll

Ingredients

1 stick cooked otah (spicy fish stick)

1 stalk green scallion, cut into long stripes

2 eggs

1/8 tsp seasoning powder

1 tbsp fresh milk

Directions

1. Cut the otah into two long stripes. Set aside.

2. Beat eggs with seasoning powder and fresh milk.

3. Heat up an 18 cm non-stick pot with about 1 tsp of olive oil at medium high heat.

4. When the oil is hot, pour in the egg mixture. Swirl to make an even omelette.

5. When the egg is still raw, put in the otah stripes and a few long green scallions parallel to each other.

6. When the omelette is about to cooked, use a spatula to roll up the omelette into an egg roll.

7. Allow the egg roll to pan-fry till golden at low heat.

8. Cut into 4cm portions and serve warm :)