Curried Scrambled Eggs - Eggs #3

A dish that I suddenly came up with… because I have done 2 very light tasting dishes and needed a boost of flavour for dinner. This dressed up scrambled egg became the star of the night, the pungency of the spices, the tender texture of eggs and the fresh taste of tomatoes, it's quite an experience. It's also easy to prepare, provided you already have these spices on hand. 

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Krill Steamed Egg 虾皮蒸蛋 - Eggs #2

Krill… Can be found in wet markets, sold as fresh “geragau” or. It is also used to make cincalok (watch out for a cincalok recipe from Cindy, Melaka's host for August) and belacan. And there is also dried ones labeled as udang kapai.

Some sold are dyed with food colouring, therefore, looking peachy. Go for those that looks pale. It’s really cheap, and once you’ve tried it, you will know that it’s actually quite flavourful.
Besides being cheap.. krill is also very nutritious. Antartic krill is a good source of Omega 3, but those sold here… are not from Antartic, just locally caught. It may not be as superior, but then again, won’t be too much worse, right? It’s still protein.

Picture of dried krill, here

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Aubergine Omelette - Eggs # 1

The last egg themed week was last year, before I moved. Quite long ago.
When I saw this recipe, I was caught on by the fact that it used aubergines to top the pancake. I wonder how it tastes like. But I’m not keen on having it as pancakes as I wanted to make this for dinner so I changed it into omelette, thin omelettes.

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Easy Char Siew Filling

This is my previous char siew filling recipe. It involved cooking the char siew in whole pieces, dice and cook them a 2nd time with the gooey gravy.

I was thinking... it seems stupid to make proper char siew, dice them and then prepare the filling. Is there any other way that the restaurants are doing it? Any express way?

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Wholemeal Char Siew Pau - Filled Baos #3

I am not the kind of person who likes dimsum shops type of buns. Those too soft, super fluffy, smiling buns. I prefer those with better structure, less baking powder and better mouthfeel that doesn't stick between the teeth type of steamed buns.

My husband loves charsiew pau (CSP), and it's one of his must orders for dimsum. Most commercial buns use inferior meat and taste so oily and fatty. It's hard to find a char siew pau that I find to be tasty.

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Purple Spiral Bun with Red Beans

Made with flipped dough

I first saw spiral buns on a Chinese website quite long ago. It was a plain mantou wrapped with a spiral dough skin. They looked very pretty.

I decided to borrow that idea and play with my own recipe. I want to fill the buns with red beans to match the spirals, LOL. I tried wrapping the dough with 2 methods, that is with the rolled side and the flipped side. Both sides yield buns that look different.

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Layered Kaya Steamed Cake - Filled Baos # 1

First of all... I would like to tell you the name is misleading.

It's not a cake, but more of a steamed bread, a huge "pau" that is eaten sliced. If you're used to german yeasted cakes, then yeah, this is a cake. Bread or cake, I surrender.

The Chinese name is 千层糕, which translates to thousand layer cake. I only have 10 layers.

I was in the state of  'ding dong ding dong' when it came to naming this post.. hence the title and the word in my picture is different.

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