Scrambled Egg Quesdillas

Nothing fancy, just a store bought Whole Wheat Tortilla, beaten 2 eggs seasoned with salt and pepper, and bunch of grated cheese. In a pan, heat the tortilla then transfer to a plate and set aside. In the same pan, heat olive oil and stir-fry the egg until almost cook. Add the cheese, remove from the pan.

Chicken and Egg Loaf

I was busy the whole week as usual, I only had this Japanese Style Chicken and Egg Loaf that I remember how to prepare it long time ago. I have 300g ground chicken, 5 boiled eggs, seasonings - mirin, sake, soy sauce, and pepper, plus cornstarch (I only used potato starch).

Saute the chicken with seasonings until cooked. Separate the eggyolks from whites, mashed both and add salt, sugar, and cornstarch. Mix well.

In a baking dish, spread the white eggs at bottom, then the chicken, and last the egg yolks. Steam for 30 minutes. Serve hot.

Happy Thanksgiving to all!

Food Trip Friday

Food Friday

Note: I'm in HongKong this Friday and Saturday, I'll visit your blog when I get back, cheers!

Radish Omelet

I neve thought that radish could be added in an omelet. In Japanese, it's known as Daikon, and I tried it as Steamed Radish. I saw the recipe in one of the particpants in Foodtrip Friday and I thought of trying from the left-over radish I made from sauce of the Japanese Style Burger.

1 small radish, thinly sliced

1 stalk green onion, sliced

2 eggs, beaten (season with salt and peper)

salt and pepper to taste

extra-virgin olive oil

Heat oil in a pan, saute the radish until cooked. Add the green onion, season with salt and pepper. Set aside. From the same, pour in the egg mixture, it should set immediately. Fill one half of the omelet with radish. Fold the omelet into half over filling. Serve immediately.

A healthy breakfast, I served it with the Whole Wheat Bread I made.

Family Food Fridays

Foodie Friday

Asparagus Egg Benedict

Taken from the South Beach Diet Recipes, in replace of Artichokes I used Asparagus. I don't eat pork so there's no bacon added. I pan-grilled the asparagus, poached the egg in boiling water, then I made Hollandaise Sauce again. I'm getting expert on this, I also realized if it's too thick, just add a drop of water to the eggyolk mixture.

Here, I'm using my bamboo streamer while making Hollandaise Sauce. For the ingredients I prepared 1 bundle of thin asparagus, 1 egg, and Hollandaise Sauce. When poaching egg, it reminds me of the movie, Julie and Julia. Julie is having a hard time poaching egg, actually it's so easy!

The saying:
The secret is really in the Sauce!
*****
Have a Mellow Yellow Monday!

Creme Brulee (No Caramel)

I would want to prove once again if I could bake pudding custard in my oven toaster, and yes I did it again! My toaster timer is only up to 15 minutes, so what I did was to preheat it  for 15 minutes, and steam bath baking the pudding for about an hour. I like the toppings a little bit burnt, well that's what Crème Brûlée  means. I also used sugar substitute and low-fat milk. I could not find vanilla pod in the supermarket, only the one in packs. I made about 5 servings.

340g fresh low-fat milk
70g sugar (1/2 cup substitute sugar)
4 egg yolks
1 vanilla powder
4.5g vanilla power

Add vanilla to a milk and bring it boil, set aside. Combine egg yolks and sugar in a bowl, and mix well. Add the mix eggyolk mixture into the milk. Whisk to blend. Strain the mixture, then pour into the ramekins.
Add water into shallow tray and put the ramekins in it, bake it for about an hour. Let it cool, place the pudding in the refrigerator to chill. Serve.