Ingredients Jump to Instructions ↓

  1. pieces of cinnamon sticks - 3

  2. piece fresh ginger - 3

  3. duck - 5

Instructions Jump to Ingredients ↑

  1. Beat eggs with salt and pepper. Add in the chopped chives. Heat 2 tbsp oil in a frying pan and pour in all the egg mixture to make a large omelette or fry it by spoonful into tiny patties. Serve warm with white rice.. Read More... To Make The Crust: Put all-purpose flour, powdered sugar and salt into the food processor and pulse to mix. Add in chilled cubed butter and pulse until fine breadcrumb like. Add vanilla extract to beaten egg and then add into flour mixture with the machine running and stop machine as soon as the dough is formed. Do not overmixed. Remove and wrap dough with plastic wrap and leave in the fridge for at least 30 minutes before using. To Make the Filling: Put sugar and water in a microwave-safe bowl and cook on high for 1 to 1/2 minutes and stir until sugar dissolves. Add in evaporated milk, food coloring and vainlla, stir well. Beat eggs lightly and add in to the above. Pass through a very fine sieve, then fold a piece of kitchen towel into a strip and then run it over the top of the egg mixture to remove the bubbles. Leave aside while you prepare the tarts. To prepare the tarts: Grease the tart moulds lightly. Remove chilled dough, knead lightly and divide into small pieces(for my tart moulds, i use 3/4 oz). Form dough into a tiny disk that will fit the base of the mould, then using the thumb, press dough so that it comes up the side of the mould. Dough can be slightly higher than the mould but not too much - higher will allow more room for more filling but if too high, it will form a lip as this dough recipe is very soft.) Repeat until all the tart moulds are formed. Formed tart moulds can be kept in the fridge well wrapped until you need to bake them. Preheat oven to 450 f and put the rack to the lowest rung of the oven.(Friends at sea-level can bake @ 400f) Fill the formed tart moulds with egg filling to slightly lower than the rim, do not overfill. Bake @ 450f for 10 mins and then lower the lower the heat to 400 f(sea-level @ 375 f) for another 15 minutes. Baking time differs from the size of the tart moulds, so visual monitoring is important. The crust has to be browned and the custard should not be overcooked. The custard will puff slightly - yes slightly, then it is a sign for doneness, you might have to remove some of the tarts which will cook faster than the rest as there are hot spots in most oven. If the custard puffs up and the crust is not brown enough, the oven door can be opened and left ajar for a while to lower the temperature in the oven, then it can be closed to finish the baking) Good luck and enjoy. Serves Read More... Beat eggs with salt and pepper. Add in the crab meat and bean sprouts. Heat up oil and when oil is shimmering, add in the egg mixture and stir. Continue to stir until egg is cooked and set. Dish out and serve hot. Serves Read More... Separate the white of the salted egg from the yolk. Divide the yolk into four pieces and mix the whites to the eggs. Beat the eggs lightly. Mix in the ground pork and the seasonings. Lastly arrange the salted egg-yolks on top. Drizzle with garlic fragrant oil and put to steam on low-medium heat until cooked. Remove from steamer and drizzle with sesame oil. Serve hot. Serves Read More... Slice the thinly and marinate with 1 tsp of salt. Leave aside for at least 10 minustes. Squeeze the marinated sliced bittergourd, to remove as much liquid as possible. Wash the bittergourd under tap water and drain dry. Heat wok with 2 tbsp oil and when oil is hot, add in the chopped garlic and the bittergourd. Stir fry until bittergourd is cooked. Add 1/4 tsp salt and 1/2 tsp pepper to the beaten eggs. Pour eggs over bittergourd and fry until eggs are set and brown. Serve hot. Serves Read More... To make the mother sauce: Wrap all the spices, from cinnamon to galangal, in cheesecloth and sew close. In a large, covered stockpot, bring the water, chicken,spice package and bring to a boil over high heat. Reduce the heat, leave the lid cracked, and simmer for 3 hours. Add the soya sauces, rose wine and rock sugar and raise the heat back to high and bring to a boil. Stir to make certain all ingredients are blended and the sugar is dissolved. The sauce is ready for use. To cook the duck with the mother sauce: Place a rack at the bottom of a large pot. Place the duck on the rack. Pour in the mother sauce. The duck should be completely immersed. Cover the pot, raise the heat to high, and bring to a boil. Reduce the heat, leave the lid cracked, and simmer for `1 3/4 to 2 hours, turning the duck 2 or 3 times. Turn off the heat and cover the pot. Allow the duck to rest in the liquid for 30 minutes. Remove the duck, cut into bite-sized pieces and serve warm. A chicken may be cooked in this as well, with no alteration of the recipe and tofu or hard-boiled eggs can be steeped in this sauce too. Read More... R eserve 2 egg yolks and beat remaining eggs and egg whites. Mix all remaining ingredients into beaten eggs. Pour mixture into a large heatproof (flameproof) bowl and steam covered over medium heat for about 25 minutes. Beat reserved egg yolks and pour over steamed egg mixture. Steam for 5 minutes. Garnish with coriander and serve hot with steamed rice. To test if the dish is cooked, simply insert a bamboo skewer into the middle of the meatloaf and if the skewer come out clean, the dish is cooked. Serves Read More... Wet 2 sheets of kitchen towels and wring out excess water. Put them in the rice cooker Put 2 or more eggs on top of wet kitchen towels Close the lid of rice cooker and press 'cook'. When the 'cook' button is off and turns to 'warm' - eggs should be ready if they were in room temperature to start with, but if they were from the fridge, keep cooked eggs in the 'warm' function for a while to fully hard cooked the eggs. Viola!! Hard boiled eggs Read More... Heat butter in 8-inch omelette pan or skillet over medium-high heat just until butter begins to brown. As butter melts, tilt pan to coat bottom. Cook ham, bell pepper and onion in butter, stirring frequently. Quickly pour eggs into pan. While sliding pan back and forth rapidly over heat, quickly stir with fork to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. (Do not overcook—omelet will continue to cook after folding.) Tilt pan and run spatula under edge of omelette, then jerk pan sharply to loosen eggs from bottom of pan. Fold portion of omelette nearest you just to center. (Allow for portion of omelette to slide up side of pan.) Turn omelette onto warm plate, flipping folded portion of omelette over so it rolls over the bottom. Tuck sides of omelet under if necessary. Serves Read More...


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