PEPPERONI & CHEESE SCRAMBLED EGGS

Got this brilliant idea from the Food Network Magazine and my boys love it so much. It's very easy and quick to prepared. The eggs are very light and fluffy.....and the pepperoni is so crunchy and yummy.



Hereby I would like to share the recipe with you'll....ENJOY!!!!




INGREDIENTS :

1 tsp grapeseed  oil
1/4 pound beef pepperoni, peeled and thinly sliced
2 tbsp unsalted butter
6 large eggs
1/2 cup whole milk
Kosher salt and freshly ground black pepper
3/4 cup grated cheddar cheese
1 tbsp finely chopped parsley


METHODS :

1. Heat the grapeseed oil in a large nonstick skillet over medium-heat. Add the pepperoni and fry, turning as needed, until crisp around the edges, about 1 minute. Transfer to paper towels to drain; pour off the fat and wipe out the skillet.

2. Melt the butter in the skillet over medium heat. Whisk the eggs and milk in a bowl; add to the skillet and season with 1/2 tsp salt, and pepper to taste. Cook, running a rubber spatula around the edges and along the bottom to prevent the eggs from sticking, until almost set, 2 to 3 minutes.

3. Sprinkle the egg with the cheddar cheese and layer it the pepperoni. Then sprinkle with the chopped parsley, cover and removed from the heat to finish cooking, about 1 more minute.

 

 

HEAVY SKILLET RED POTATO HASHBROWN WITH EGGS

This morning I have make this delicious breakfast for my boys.....Heavy Skillet Red Potato Hashbrown with Eggs.  I only cook this kind of breakfast once in a week, especially on Sunday morning. 

The hashbrown that been cooked in the skillet have a little crunchy texture like been toasted in the oven. Here's the recipe I would like to share and Enjoy !!!

INGREDIENTS :

3 tbsp unsalted butter

1-1/2 pounds red skinned potatoes, diced

1/4 cup chopped fresh flat-leaf parsley leaves

2 large cloves garlic, minced

1 tsp kosher salt

Freshly ground black pepper to taste

8 large eggs

METHODS :

1. Melt the butter in a large, well-seasoned cast iron skillet over medium heat. Add the potatoes and cook, stirring occasionally until tender and brown, about 20 minutes or more.

2. Stir in the chopped parsley, garlic, salt and pepper. Stir occasionally for about 3 minutes.

3. Push the potatoes aside to make 4 evenly spaced shallow nests and break 2 eggs into each. Cook the eggs covered with a lid until the egg whites are cooked and the yolks are still runny, about 5 minutes.

4. On the individual serving platter, placed the hashbrown and eggs and sprinkle with some chopped parsley. Serve immediately with some bacon or as it is.

POACHED EGGS WITH SWEET POTATO PANCAKES

This is a healthy breakfast which I adapted from the TV Show....The Chew at ABC Channel. This recipe was introduced by Dr. Oz daughter, Daphne Oz. Daphne whipped up this simple and tasty breakfast with ingredients she found in Feeding America pantry.

I love the sweet potato pancakes because is so light and crunchy without a guilt in every bites. This recipe is great to be kept in the kitchen and here's the recipe I would like to share.




INGREDIENTS :

1 - 2 tbsp vinegar
2/3 cup olive oil
1/2 sweet onion, grated
1 carrot, grated
1/4 cup all-purpose flour
1/2 tsp freshly ground black pepper
1 sweet potato, peeled and grated
1/2 green apple, grated
1/2 tsp salt
2 egg whites, lightly beaten
5 large eggs



METHODS :

1. In a wide 3-quart heavy saucepan, fill in 1/2 way with water and add 1 to 2 tbsp vinegar and bring to a simmer.

2. Break 1 egg into a small bowl or cup. Make a quick stir in the pot to make a swirl and slide the egg into the swirling water. Repeat with each remaining egg, spacing them evenly in the saucepan, and poach at a bare simmer until whites are firm and yolks are still runny, about 2 to 3 minutes. Transfer eggs as cooked to paper towels using a slotted spoon.

3. On the cheese cloth or paper towel, squeezed out the juices of the grated sweet potatoes, onion, apple and carrot together to ensure the pancakes won't be soggy.

4. Then in a large bowl, mix the grated sweet potatoes, grated onion, grated apple, grated carrot, egg whites and flour. Then add the salt and pepper. Mix well.

5. In a medium-sized skillet, heat 1/3 cup olive oil to medium-high heat. Drop enough pancake batter into the hot oil to make about 3-inches pancakes. Add more oil, as needed, and fry the pancakes in batches until golden brown on each side.

6. On the individual serving platter, placed the poached egg and sweet potato pancakes. Served immediately with your favorite hot sauce, tomato ketchup or as it is.

BAKED APRICOT - PECAN FRENCH TOAST

Last Saturday I baked this easy breakfast dish for my kids and they were very satisfied with it. I made this dish the night before and baked it the next morning in the room temperature.

 Remember, that each time you layer the bread in the dish it should be a single layer only. I got this idea of breakfast from the Whole Foods Market website and here's the recipe I would like to share.

 INGREDIENTS :

1 baguette, sliced into 1/2-inches thick (about 15 slices)

4 tbsp butter, melted
1/2 cup dried apricots, chopped
1/2 cup pecans, chopped
1/2 cup brown sugar
1/2 cup heavy cream
1 cup milk
8 large eggs
1 tsp freshly grated nutmeg
1 tsp pure vanilla extract
1/4 tsp fine sea salt
some coarse brown sugar for sprinkle


METHODS :

1.  Line the bottom of a greased 8-inch baking dish with a single layer of bread slices, making sure they fit snugly and cutting them to fit , if necessary. Brush bread layer with some of the butter, then sprinkle with half of the apricots and pecans. Top with a second layer of bread and brush with butter. Sprinkle over remaining apricots and pecans then top with a third layer of bread; brush with remaining butter.

2. In a medium bowl, whisk together eggs, milk, sugar, nutmeg, vanilla and salt. Pour egg mixture over the bread, making sure to soak the top layer completely. Cover and chill for at least 2 hours, or preferably overnight.

3. When ready to bake, let dish come to room temperature and sprinkle some coarse brown sugar on top of the dish. Preheat oven to 350 F. Uncover and bake until golden brown and cooked through, about 45 minutes. Set aside for 5 to 10 minutes then serve.

ORANGE CRANBERRY CAKE TOPPED WITH SLICED ALMONDS

After a month not posting any recipes, I think all my friends must be curious what am I doing. Anyway...I'm back with lots of recipes to share within this month of May. I've been experiencing and searching for new recipes to share with my loyal followers.

So today I would like to share this recipe with all of you which is very yummy and tasty. This is Orange Cranberry Cake topped with Sliced Almonds. Isn't it sound interesting......tell you what.....it even taste delicious with the hint of orange zest, orange juice, cranberries and the crunchiest of the almonds.

To further no more.....hereby is the recipe and happy baking =)

INGREDIENTS :

185g unsalted butter

1/4 tsp fine salt

150g fine granulated sugar

3 large eggs

2 tsp grated orange zest

190g unbleached cake flour

4 tbsp freshly squeeze orange juice

1/4 cup dried cranberries, tossed with some cake flour

1/4 cup sliced almonds

METHODS :

1. Preheat oven to 350 degree F. Grease the cake pan with some non-stick cooking spray and some flour.

2. Sieve the cake flour, baking powder and salt. Set aside. Using an electric stand mixer, beat butter and sugar until very pale and creamy for about 20 minutes.

3. Add the eggs one at a time, beating for a few minutes after each addition. Do not rush the addition of the eggs as mixture will be more likely to separate and develop a curdled appearance. Add the orange zest with the last egg. The batter mixture should be pale and creamy.

4. Add half the flour mixture and blend it until just combined. Repeat with the remaining flour mixture. Mix in the orange juice and dried cranberries .

5. Spoon the cake batter into prepared cake pan and spread evenly. Topped the batter with sliced almonds.

6. Bake for about 50-55 minutes, or until a thin-bladed knife or wooden skewer inserted into the center of the cake comes out clean. The cake should spring back when lightly pressed in the center.

7. Slowly remove the cake from the cake pan and let it cool on a wire rack.

This cake is so delicious and moist. It's best served with some coffee or tea.....ENJOY!!!!!

HAINANESE CHICKEN RICE / 海南雞飯

Although Hainanese Chicken Rice is a mainstay in food food courts and restaurants in Singapore and Malaysia, its origins lie with the Chinese living on the island of Hainan off the coast of China.

I would like to share this recipe which I found from my favorite blogger friends, Jaden at Steamy Kitchen. After attempting with so many recipes, I found this is the best I ever found. The Hainanese Chicken tastes so good and delicious with the combinations of the Ginger Scallion Sauce, Garlic Chili Sauce and some ABC brand sweet dark soy sauce. Hereby I would like to share this recipe with friends.

INGREDIENTS :

FOR POACHING THE CHICKEN

1 whole chicken ( about 3.5 to 4 lbs ), preferably Organic

Kosher salt

4" section of fresh ginger, sliced in 1/4" thickness

2 stalks green onions, cut into 1" sections ( both the green and white parts )

1 tsp sesame oil

FOR THE RICE:

2 tbsp chicken fat or 2 tbsp vegetable oil

3 cloves garlic, finely minced

1" section of ginger, finely minced

2 cups long-grain uncooked rice, washed and soaked in cool water for 10 min or longer

( I soaked for 2 hours )

2 cups reserved chicken poaching broth

1" fresh ginger

a generous pinch of salt, to taste

FOR THE GARLIC CHILI SAUCE

1 tbsp lime juice

2 tbsp reserved chicken poaching broth

2 tsp sugar

4 tbsp Sriracha chili sauce

4 cloves garlic

1" fresh ginger

a generous pinch of salt, to taste

FOR THE GINGER SCALLION SAUCE

(recipe courtesy of My Kitchen Snippets)

1/4 cup finely grated ginger

1/2 cup finely chopped green onion

1 clove garlic, finely chopped

3 tbsp sesame oil

1/2 cup vegetable oil

salt and pepper to taste

FOR THE TABLE

1/4 cup dark soy sauce ( I used ABC brand sweet dark soy sauce )

Few sprigs cilantro leaves

1 cucumber, thinly sliced or cut into bite-sized chunks

METHODS:

1. To clean the chicken, with a small handful of kosher salt, rub the chicken all over, getting rid of any loose skin and dirt. Wash and pat the chicken very dry inside and outside. Season the chicken generously with some salt inside and outside. Stuff the chicken with the ginger slices and green onion. Place the chicken in a large stockpot and fill with cold water to cover the chicken by 1-inch. Bring the pot to a boil over high heat, then immediately turn the heat to low to keep a simmer. Cook about 30 minutes more ( less if you're using smaller chicken ). Check for doneness by sticking a chopstick into the flesh under the leg and see if the juices run clear or insert a thermometer into the thickness part of the tight not touching the bone and it should be read 170F.

2. When the chicken is cooked through, turn off the heat and remove the pot from the burner. Immediately lift and transfer the chicken into a bath of ice water to cool and discard the ginger and green onions. Don't forget to reserve the poaching broth for your rice, chili garlic sauce and accompanying soup. The quick cooling will stop the cooking process, keeping the meat soft and tender, and giving the skin a lovely firm texture.

3. To cook the rice: Drain the rice. In a wok or saucepan ( use a medium saucepan if you plan on cooking the rice on the stove top ), heat 2 tbsp of cooking oil over medium-high heat. When hot, add the ginger and the garlic and fry until your kitchen smells like heaven. But be careful not to burn the aromatic!!! Add in your drained rice and stir to coat, cook for 2 minutes. Add the sesame oil, mix well.

To cook rice on the stove: In the same saucepan, add 2 cups of your reserved poaching broth, add salt and bring to a boil. Immediately turn the heat down to low, cover the pot and cook for 15 minutes. Removed from heat and let it sit with the lid on for about 5-10 minutes or more.

To cook rice in rice cooker: Pour aromatics and rice ( after frying ) into your rice cooker, add 2 1/2 cups of your reserved poaching broth and salt. And turn on the rice cooker switch.

4. While your rice is cooking, removed the chicken from the ice bath and rub the outside of the chicken with the sesame oil. Carved the chicken into serving size to served.

5. To make the garlic chili sauce: Blend your garlic chili sauce ingredients in a blender until smooth and bright red.

6. To make the soup: You should have 6 to 7 cups of reserved poaching broth leftover to serve as soup. Just before serving, heat up the soup, taste and season with salt as necessary.

7. To make the ginger scallion sauce: Put the ginger, green onion and garlic in a bowl. Add in sesame oil, salt and pepper. Stir well and set aside. In a small saucepan, heat up the oil until smoking hot. Pour the hot oil carefully and slowly into the ginger mixture. Using a chopstick and mix it well.

NOTE: Please be careful when you pour the oil into the ginger mixture as the oil will splatter and bubble over the herbs.

Serve the chicken rice with garlic chili sauce, dark soy sauce, cucumber slices, and a bowl of hot broth garnished with cilantro leaves or green onions.

STEAMED HAKKA HEE PAN / XIN BAN ( 喜板 )

Hakka Hee Pan is a traditional Hakka people kuih which right now being enjoyed by many people in a region. This kuih usually served in Hakka wedding and Chinese traditional ceremonies.

That's the look of the Hakka Hee Pan being mould and waiting for it to proof for another 20 minutes at a warm place.

Hereby is the recipe I would like to share and it can makes about 15 pieces of Hakka Hee Pan.

INGREDIENTS:

(A)

1 tsp instant yeast

150 g all-purpose flour

125 ml water

(B)

150 g all-purpose flour

150 g glutinous rice flour

(C)

150 g fine granulated sugar

150 g water

2 pandan leaves, knotted

a few drop of pink coloring

Some banana leaves - greased with some oil

DIRECTIONS :

1. Mix all the ingredients (A) for the sponge dough, covered it with plastic wrap and keep it overnight at a warm place so it can proof/rise the next day.

2. The next day, bring the ingredients (B) to a boil. Removed the pandan leaves and set it aside to cool.

3. Mix all the ingredients (A), (B) and (C) together into soft dough by kneading it for 20 minutes. Cover the dough and let it proof/rise for another 4 hours in a warm place.

4. Put enough water in the steamer and bring to a boil. Apply enough oil on your fingers and palms, slowly pull out enough dough (about 50g each) to form a small ball and gently drop them onto greased banana leaves. Let it proof/rise again for another 15 minutes at a warm place.

5. Steamed the hee pan in a moderate heat for at least 15 minutes.

6. Trim the excess banana leaves around the random shape of these steamed buns with a scissor.

This Hakka Hee Pan is good when eat it freshly right after steaming or in the same day. Enjoy!!!

HONG KONG STYLE EGG TART ( 蛋撻 )

The egg tart or egg custard tart ( commonly romanized as dan ta / 蛋撻 ) is a pastry commonly found in Hong Kong and other Asian countries, which consists of an outer pastry crust that is filled with egg custard and baked.

I got these 12 mini tart pan from a friend name Julie Tan and her company, Brown Cookie been selling all kind of baking utensils. I loved these mini tart pan because they baked very evenly and very easy to released. If you want to bake these tarts and need those mini tart pans....I highly recommend that you can get from Brown Cookie.

Today, egg tarts come in many variations within Hong Kong cuisine, including egg white, milk , honey-egg, ginger-flavored egg, which are variations of a traditional milk custard and egg custard served in cha chaan tengs, and also chocolate tarts, green-tea-flavoured tarts, and even bird nest tarts.

Overall, Hong Kong egg tarts have two main types of crusts: shortcrust pastry and puff pastry pastry, traditionally made with lard rather than butter or shortening. Most Hong Kong Chinese food purists hold the egg tarts made with puff pastry in higher regard.

My recipe will make about 24 egg tarts

INGREDIENTS :

For the Crust:

450 g All Purpose flour

250 g unsalted butter, at room temperature

110 g powdered sugar

2 eggs, whisked

1 tsp pure vanilla extract

1 tsp salt

METHODS :

1. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.

2. Add in the whisked egg, half at a time and beat over low speed. Then add in the vanilla extract.

3. Sieve the flour and mixed it with the salt. Then add the flour into the egg mixture in 3 batches. scraping down the sides of the bowl between additions with a spatula until well combined.

4. Knead the dough and make it into a rectangle shape, wrapped it with a plastic wrap and refrigerate for 1 hour.

5. Preheat the oven to 400 degree F. Take the dough from the refrigerator and roll out the dough to 1/4-inch thickness and use the top part ( measured 3-inches ) of the tart pan to cut the shape. Then press firmly into the tart pan to cover evenly. Continue with the rest of the tart pans and put them on a baking sheet. Set aside.

For the Custard Filling:

210 g granulated sugar

480 g water

6 eggs plus 3 egg yolks

90 ml evaporated milk

1 1/2 tbsp custard powder

1 1/2 tsp pure vanilla extract

METHODS :

1. Add the sugar and water into a saucepan and cook until melted. Set aside to slightly warm.

2. In a bowl, slowly add the evaporated milk into the custard powder and whisked until well combined. Then whisked in the eggs.

3. Pour in the sugar syrup into the egg mixture and whisked until well combined. Strained the egg mixture and then add the vanilla extract.

4. Slowly pour the egg mixture into each prepared tart pans and bake for at least 20-25 minutes.

5. While baking about 10-15 minutes, check the oven for the custard been puffed. Once you see the custard been puffed a little, open the oven door slightly about 2-3 inches. Continue baking until the time is end.

6. After baking, let the tarts sit on the baking sheet for 5 minutes. Remove the egg tart slowly from the tart pan and served.

NEST EGG WITH BACONS

Yesterday was Memorial Day and this is the breakfast I served to my family and all of them love it all the time. I adapted this method of cooking the egg in the bread from the Food Network Magazine issue on April 2010.

This is a very easy breakfast and all u need are eggs, breads, bacons, butter and some fruits spread. First spread some butter on the bread and then using a cookie cutter, make a hole in the middle of the bread. Place the spreable surface on the skillet and turn it once it turns golden brown.

Then add a little butter in the middle of the bread hole and crack an egg into it. Cook as desired and place it on the platter with some bacons. Spread some jam on the cut-off bread and served.