Eggs Benedict

Of all the fancy egg dishes for breakfast, I honestly think that Eggs Benedict is the trickiest. It requires a bit of understanding of the cooking process, and definitely needs some practice to perfect it. Personally, I tackle it step by step, layer upon layer, before I begin to construct, and present it on a plate. And after three attempts, I am now happy with the final combination and ready to share my twist to it.

Original Eggs Benedict consists of English muffins, a slice or two bacon strips, topped with poached egg(s) and blanketed with buttery Hollandaise sauce. So, unless I am cooking for a large crowd, Baking an English muffin just for myself is not really an economical approached, no ?! Moreover, I don’t know anywhere nearby where I can get English muffins .. Therefore, I am using whatever I have in my pantry, but keep it simple, as the crucial parts are poaching the eggs and making a buttery and velvety Hollandaise sauce. These steps can be difficult to master.

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Hollandaise Sauce

*****

Two egg yolks
1 Tablespoon of lemon juice
1/2 Teaspoon of mustard
100gm butter - melted on a Bain-marie.
Salt & Pepper

*****

On a Bain-marie, whisk two egg yolks together with
1 tablespoon of lemon juice and
1/2 teaspoon of mustard for around one minute.
Then, slowly pour on the 100gm melted butter
on a steady stream whilst whisking at the same time,
until the butter is incorporated and 
you get a smooth and silky, thickened sauce.
Season with salt and pepper to your liking.

Once, ready, serve immediately.
If not, cover with cling film and keep in warm place.

*****

Important notes:

*Make sure the bowl for whisking the yolks
is not touching the surface of the water,
 or it will be too hot and 
turn the yolks into scrambled eggs instead.
If the bowl is getting too hot, remove it from 
the Bain-marie for few seconds*

**keep whisking the yolks at all time
while slowly pouring the melted butter so they will 
emulsify into a smooth sauce and not split**

***If the sauce splits, add in few drops of 
cold water and continue whisking.
You can do this step to loosen the sauce too,
if it is too thick to your liking***

****Never warm under direct heat which
can cause the sauce to split*****

*****This sauce doesn't keep for more than
two days*****

*****

Serving suggestion:

On toasted wholemeal bread, 
place rocket leaves,
followed by smoked salmon,
then carefully place the poached eggs,
before pouring the Hollandaise sauce.
Set grilled cherry tomatoes at the side.
It's ready to be savoured !


Making poached eggs is easy, as long as you understand the process involved. Perhaps, I’ll remember to snap some photos the next time I make it so I can post it on my blog …

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Homemade Egg Noodles

Imagine you’re walking towards some street food hawker stalls…. as you approach, your nasal sensory receptors are hit by a diffusion of aromatic air coming from a broth that is boiling away. The tantalising aroma then directs your eyes to a glossy skinned chicken or duck, hanging alongside as well as noodles and some condiments on a nearby transparent glass board. Around you are other stalls with tables already set with chopsticks and chilli infused soy sauce or vinegar. And you can see people sitting there slurping away at their delicious noodles in a big bowl of steaming hot broth. MY OH MY !!

I love my noodles served in a big bowl of aromatic clear broth, but with no vegetables, only meat. So good !

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Noodles are a staple food for the Chinese. A quick look on Google gives me the idea that noodles originated in mainland China, and were brought into Malaya (as Malaysia was previously known) by Chinese via Malacca as traders and merchants, or as prospectors looking for work in the tin mines and rubber plantations. And up to this day, noodles are still very famous among the Chinese in Malaysia. Too bad I cannot enjoy noodles at the Chinese restaurant or hawker stalls as I am not sure of the ingredients, i.e. pork. But as this culinary journey evolves, many restauranteurs are now aware of this and have started promoting halal Chinese food, mostly in the up market restaurants, thus providing an opportunity for expanding their business too.

I’ve seen some Chinese restaurants make them fresh to order and indeed they are making it the traditional way. I am assuming it is hard work, especially for the arms, and energy consuming; lots of folding and twisting and pulling to eventually create a smooth and silky yet strong string of noodles. As I was so intrigued by this, I decided to make my own noodles following the traditional method, and by that I mean without a noodle making machine. So, out of the many types of noodles, shapes, lengths and textures, I decided to make egg noodles, simply because it seems easier than the rest.

There are many recipes out there, and they are more or less the same, all calling for four standard ingredients; which are flour, salt, eggs and water; all basic pantry items. But I decided to use bread flour because of the higher protein content that helps to strengthen the noodles and to give an elastic texture. And because of that, I can skip the use of alkaline water that is used widely in commercial noodles, contributing to a bitter after taste. Another thing, I added turmeric flour to my noodle dough to give it some colour, rather than just pale noodles. Trust me, it is not rocket science!



Egg Noodles

*****

300gm (3 cups) bread flour / all purpose flour
5 gm (1 teaspoon) salt
1 egg
2 gm (1/2 teaspoon) turmeric powder (optional)
150ml (slightly less than 1 cup) water

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*****

Mix bread flour, salt and turmeric powder.
Make a well in the middle and add the egg.
Mix the egg with flour in a circular motion, 
working from the inside towards the outside.
Add the water little by little to the mix.
Use the base of your palm to knead the dough,
making sure all ingredients are well combined and 
smooth, around 5 to 10 minutes.
Shape the dough into a ball and wrap with cling film,
rest in the fridge for 30 minutes.

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Next, bring out the dough, pat with a 
rolling pin for 5 minutes.
Reshape again into a ball, wrap with cling film and 
rest in the fridge for another 30 minutes.
*This step is mainly to relax the gluten,
so it will be easier to roll in the next steps*
Then, divide the dough into two, wrap one half with 
cling film and keep in the fridge.
Roll the other half on a surface that is 
dusted with flour.
It's a bit difficult at the beginning, but keep 
rolling the dough until it becomes
thin, but not paper thin.

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Between rolling, make sure to dust the dough and surface 
with flour every now and then.
Once you reach the desire thickness,
fold the noodle sheet.
Using a sharp knife, cut your noodle sheet 
into thin strips.
Slowly, unfold the noodles to get the long stringy shapes.
Again, dust it with flour to
prevent from sticking.
**You can continue with another half, 
or freeze it for later use** 
Now its ready for you 🙂

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*****

Serving suggestion:

Boil water in a pot, adding a generous
amount of salt.
Once boiling, add the noodles, 
blanch for 2 to 3 minutes,
then drain in a sieve.
Drizzle a bit of oil to prevent from sticking, 
and you're ready to be serve with 
any gravy or broth, or for frying too.

*****

Storing suggestion:

This recipe yields around 1kg of egg noodles.
If you are not cooking it straight away, 
skip the blanching and keep in an 
airtight container and freeze. 
Keep up to three months.
Always freeze in portions for use later.
Then, when you are ready to cook it, 
take out and blanch it straight away
as per serving suggestion.

*****


After all the hard work of preparing these noodles, it was so satisfying to have them with my favourite homemade chicken broth. And with that, I am looking forward to exploring more noodle recipes but surely, I’ll use the noodle maker next time !!

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Broccoli Soup

When I was a kid, I never liked vegetables. I refused to eat any food containing vegetables. My mum always had a hard time feeding me vegetables, especially the leafy types; it seemed to stick in my throat, not going in or out. If I accidentally ate any (as mum hid it, i.e. in between chicken, or rice, etc) and I got to feel it in my mouth , I would pinch my skin at the throat area and drink water immediately. The whole idea was that the water would ease the swallowing process of the vegetables, down into my stomach without me having to chew it. Silly eh 😉

But all that has changed as I grow older. I think salads are beautiful with a fresh kind of look when they are well plated. And because of that, slowly, I started to learn to eat vegetables, yet very selectively! Moreover, my mum and her four other sisters are vegetarians. Not that she wants me to be a vegetarian, but I admire the way she accomodates veggies in her daily diet.

As I explored more on adding vegetables to my daily intake, I came across the idea of turning them into drinks, or soup. I’ve never tried the drinks tho’, but soup, yes ! This way, its much more ‘edible’ to me, plus the fact that I can alter the taste too !

I came across a recipe for broccoli soup almost 10 years ago, when I was still new to cooking and eating vegetables. Back then, I cooked for the sake of adventure, new recipes and all that. However, I immediately fell in love with the broccoli soup on my very first sip and it has been my favourite ever since.

I have cooked this broccoli soup with many different ingredient combinations and happily settled with this one.

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Broccoli Soup

*****

50gm yellow onion (one medium size) - cubed
60gm leek (one stick) - white part only, sliced
200gm potato (two medium size) - cubed
500gm broccoli - cut into florets
Three cloves of garlic - roughly chopped
One Litre chicken or vegetable stock / water 
knob of butter
Cheddar cheese - grated
Salt & Pepper

*****

Melt butter in a medium heat pot.
Fry onion for two minutes.
Add in leeks, sauté for five minutes,
followed by garlic, fry until golden yellowish.
Toss in potatoes, cover pot and allow
to sweat for 5 minutes.
Pour in the stock or water, bring to the boil.
Once you see the boiling bubbles, bring down the heat, 
cover pot and simmer for 30 minutes.
Finally, add the broccoli, cook for two minutes, 
and turn off the heat - allow to cool.
*This is to preserve the green colour* 
**broccoli will get soft in the hot stock**
Transfer to a blender and blitz until smooth.
Then, bring back to low heat and season well.
Stir in grated cheese until just melted and serve.
***The soup will get thicker as the cheese melts***

*****

Serving suggestion:

Reserve some broccoli florets for garnishing.
The cheddar cheese can be replaced with any 
of your favourites, i.e. Stilton, as the
original recipe called for.

*****

Storing suggestion: 

This recipe yields for 4 persons.
If you cannot finish it all in one go,  
it is suitable for freezing and keeps up to 3 months.
If so, after you blend it, do not bring
back to the heat and add the cheese.
Just leave to completely cool before transferring to 
a container.
Portion the soup for later use, 
makes life easier!

*****

p/s: This recipe is suitable for vegetarians too.
Use olive oil instead of butter, 
and skip the cheese. 

*****


When I first made this soup, I didn’t have a blender. So, I pushed it through a sieve. I tell you, it was a hard work ! Nevertheless, worth the effort 😉

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Scrambled Eggs

breakfast-2

Most nights when I’m not tired, I will be scrolling through scrumptious food photos on Pinterest or Instagram while lying in bed. Usually, I do this to study food styling, as well as methods and angles for food photography. I am always amazed by the creativity of food enthusiasts, and the photographers in capturing mouth-watering food images. At the same time, I get to learn more new recipes, or sometimes I can even be inspired in putting together new ingredients on a plate that results in great combinations of flavours. For instance, eggs for breakfast.

I am not a morning person, and therefore breakfast is not really a big deal for me. However, when I do wake up early, I fancy a nice breakfast to start the day, and eggs seem perfect to me.

There are so many ways to prepare eggs. Of them all,  I love creamy scrambled eggs. As far as I can remember, the best scrambled eggs I’ve ever had was at the Intercontinental Makkah, in the Kingdom of Saudi Arabia. It was perfectly cooked, very creamy with a silky texture and seasoned exactly right. It was so good that to this very day, I have still not tasted scrambled eggs anywhere near as good as those.

Through experience, I have found that cooking scrambled eggs can be a bit tricky, especially in regulating the heat in the pan. If one is not careful enough, the eggs will become dry and overcooked, causing a thin layer to stick to the bottom of the pan. On the other hand, the scrambled eggs may become lumpy in a watery liquid. This liquid can be caused by adding salt before the cooking process. All of these effects are visually unappetising even before the tasting begins. And not to mention, cleaning the burnt layer from the bottom of the pan is a real kitchen nightmare!

So, here is my take on preparing scrambled eggs. It is not exactly the same as the version I had at the Intercontinental Makkah few years back, but I love it !

breakfast-1

 


Scrambled Eggs
 
*****
Three eggs - room temperature
Knob of butter
One tablespoon Mozzarella Cheese - grated
Two tablespoons cooking cream / double cream 
Salt & Pepper

*****

Whisk eggs in a bowl, then sieve.
Stir in cooking cream and whisk again.
*Vigorous whisking aerates the eggs, resulting in 
lighter and fluffier eggs*
In a cold pan, add the knob of butter and set on medium heat.
As the butter starts to melt, add the egg mixture to the pan 
and gently stir with spatula for one minute.
**Season egg mixture only after pouring into the pan. 
This is to avoid the colour changing and 
the eggs becoming dry and watery**
Then, take the pan off the heat for 15 seconds.
Next, bring the pan back to the heat and keep stirring for
30 seconds, and then off once more for another 15 seconds.
Again, bring back the pan to the heat, stir in grated cheese, 
continue stirring for 30 seconds, and remove from heat.
***I use Mozzarella for its mild and creamier taste***
Repeat these alternate on and off heat steps 
and keep stirring until you reach the desired consistency. 
Serve immediately.
-Keep in mind that the pan is still hot while its 
off the heat, and therefore, the eggs are still cooking.
You still need to be careful here, to prevent 
overcooking the eggs-

*The time interval is only for guidance, just for beginners. 
Once you get started on it, you can adjust
it accordingly*

*****

Serving suggestion : 

Breakfast should be as simple as possible, yet still giving 
us enough energy to kick start the day.
 Therefore, serve it with anything you like, 
or whatever you have available.
As for me, I love my scrambled eggs served with 
sautéed mushrooms and grilled tomatoes (as photograph)
and then I'm ready to face the World. 

*****


p/s: Hello 2017 ! Perhaps, less talking, more cooking ?

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Do you cook ?

I love cooking … and all the processes involved: menu planning, grocery shopping, prepping, cooking and tasting. All these eventually lead to the very best part, and that is … the eating ! It makes my tummy happy. And when my tummy is happy, I am happy too.

For me, cooking is therapeutic. In a way, it relaxes my mind after dealing with the daily encounters in life, especially work. I don’t mind standing for hours in the kitchen experimenting and preparing my food. Although I have to admit that I am very slow, but that doesn’t make me a bad cook, right ?

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So, tell me … do you cook ?

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