Sweet and sour eggs (recipe)

Eggs are good for health! Or at least if you have not been eating healthily, you shld start considering eggs as part of your diet (says no one ever!)

Nways I saw this article recently about eggs benefits and thought I’d share :)

In addition to more than 12 vitamins and minerals, eggs contain lots of quality protein, which is essential for your body.

Eggs are also rich in choline, which promotes your baby’s overall growth and brain health, while helping prevent neural tube defects. Some eggs even contain omega 3 fats, important for both brain and vision development. (Brands that have omega-3s will probably state it on the label. Look for DHA-enriched eggs because those contain the most beneficial form of omega-3s.)

As for the egg’s bad rap about cholesterol? Not warranted! It turns out that eating saturated fat does much more damage to your cholesterol level than eating the cholesterol naturally found in food.

And while eggs are high in cholesterol, they’re also relatively low in saturated fat, with only about 1 1/2 grams per egg.

“Healthy women with normal blood cholesterol can consume one to two eggs a day as part of a balanced diet low in saturated fat,” Ward says. But if cholesterol is a concern for you, substitute egg whites for whole eggs.

Need more convincing? Eggs are cheap, easy, quick, and versatile. When you’re too exhausted to cook a full meal, a couple of hard-boiled or scrambled eggs are just the ticket.

Here’s one recipe for eggs, sweet and sour :)

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Inspired by taste.com

Ingredients:
125ml (1/2 cup) peanut oil
4 eggs
1 brown onion, halved, thinly sliced (I used spring onions instead)
3 garlic cloves, thinly sliced
1 tablespoon sambal oelek
125ml (1/2 cup) water
1 tablespoon brown sugar or honey
1 teaspoon tamarind puree (I substituted with ginger)
2 dried bay leaves

Method:
1. Heat the peanut oil in a wok over medium-high heat. Add 1 egg and cook for 1 minute or until golden and crisp. Turn and cook for 30 seconds. Transfer to a plate and repeat with the remaining eggs.

2. Add the onion and garlic to the wok. Stir-fry for 3 minutes or until the onion begins to colour. Add the sambal oelek and stir-fry to combine. Add the water, sugar, tamarind puree and bay leaves. Bring to the boil.

3. Reduce heat to medium-low. Add the eggs and simmer for 3 minutes or until the sauce thickens. Season with salt and pepper (if desired). Transfer to a plate and enjoy!

Potstickers or Gyoza (recipe)

Since I have some leftover from the other day’s wantons, I decided to spice things up a lil and make gyozas for dinner tonight along with kimchi fried rice and honey glazed kale :)
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Basically the same ingredients for the filling of the gyozas. This time just stir fry them instead of boiling it :) You could add in an egg or 2 to the minced meat filling but I skipped that since I had 2 hardboiled eggs for lunch today!

As for the sauce, just finely slice garlic (mine was not nicely done, so you could see thick chunks of it), mix with chilli oil, sesame oil, a dash of water and 3 tbsp of sugar. Microwave for about a minute to melt the sugar. Adjust the ingredients to suit your tastebuds. I like mine sweet, so I added in more sugar ;)

Once again, remember to dap the skins with water before folding the dumplings. press the edges together and then fold some pleats according to your own liking.

Heat pan with oil and put the dumplings in. Then sprinkle some water evenly on the pan and turn up your fire to begin frying. Toss the pot stickers occasionally to avoid overcooking them! Serve them hot!
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Wanton (or wantan) Rice Cake Soup (recipe)

Was craving for wantons (or wantans) the last couple of weeks. We finally got ourselves some pre-made wanton wrappers and I decided to get things going yesterday :)
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Inspired by Goody Foodies recipe

Ingredients:

For wantons fillings:
300g ground turkey mince
70g prawns (if using, I omitted)
1 1/2 tbsp spring onions, finely chopped (I substituted with chives)
2 tsp light soy sauce
2 tbsp red wine vinegar
A pinch of salt
A pinch of white pepper
1 tsp ginger, grated
1 tsp garlic, grated
30 wanton skins

For rice cake soup marinade:
2 tbsp soy sauce
1/2 tsp sugar or honey
1 tsp white winte vinegar
1 tsp cornstarch
1/2 tsp sesame oil

For soup base:
1.5l chicken stock (I substituted with 5 cups of water)
200g sliced mushroom or shitake mushroom
Handful of green veges (I used a combination of kale and broccoli)
2 tbsp sugar or honey
2 tbsp white wine vinegar
1 tbsp paprika

Method:

1. Soak rice cakes in warm water for about 30 mins before marinating them.
2. Drain the water and marinate rice cake with marinate ingredients above.
3. In the meantime, prepare wanton fillings by mixing the ingredients above for wanton fillings.
4. Stuff them nicely into the wanton wrappers and remember to dap the sides of the wrapper with water so it will stick nicely. You can pleat them on top to make it look nicer :)
5. Bring chicken stock or water to boil. Add mushrooms for about 2 minutes before adding the marinated rice cakes.
6. About 3-4 minutes later, add the greens that you will be using and cook it for another 2 minutes.
7. Finally add the wantons and bring it to a boil.

You may serve with either wantan noodles, or like me, fry up some rice noodles (with soy sauce and oyster sauceĀ + garlic) to eat with alongside a hot bowl of wantons! Enjoy!
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