Sunday Cooking: Herbal Eggs (Char Yip Tan)

Since Sunday, no need to cook for lunch or dinner, so thought of spending my time in my little paradise (wet kitchen) making herbal eggs instead.

Very easy even for first timer.. :) The difficult part is just on seasoning.. you got to make sure the taste of the soup is nice and tasty enough to be absorbed into the eggs.

Ingredients:

1) 1 pack of "char yip tan" herbal&spices. I use JIA JIA LE brand.. not bad! The smell is so pungent!

2) 25 eggs. Wanted to make 30eggs but too bad.. my slow cooker just can't fit that much.. :S

3) Light soya sauce

4) Dark soya sauce

5) Salt

6) Rock sugar

Steps:

1) Hard boil the eggs

2) Crack the eggs shells with spoon

3) Put the herbs and spices packets at the side of the cooker

4) Put the eggs into cooker and pour in hot water until the water level above the eggs

5) Seasoning with soya sauce, dark soya sauce, salt and rock sugar to taste

6) Boil it in at least 4 hours and left it for over night for greater flavour.

All the best !! Enjoy!!! :)

Commentor LJP: Nice! It tastes just nice!

Commentor TML: Nice! Clever girl!

Commentor FIL : Wow! Even the yolk absorbed the flavour already! Very nice!

HomeMade Chicken Pie with Mushroom Soup

Made this puff on Mother's Day special.. I fed Yiwen with my share, after finished one.. she ran to the wet kitchen and grab one more from the tray and ask me to feed her more.. cute isn't she? hehehe :D

Filling :

1 chicken breast (cut in cube)

1 can mushroom soup (I use Campbell)

5 button mushroom ( chopped in small chunky bites)

1 big potato (cut in cube)

300 gm mixed vegetable

300 gm onions, diced

2 tablespoonful of butter

2 tablespoon plain flour mix with 1/2 cup water

salt & white pepper

Method :

- Heat butter in a pan & saute diced onions till soft.

- Add mince chicken, stir to break the lumps and all the chicken turns white.

- Stir in the mixed vegetable, button mushrooms and potato.

- In another bowl, mix mushroom soup with one cup water, stir until smooth.

- Pour mushroom soup mixture into the chicken, add more water if necessary.

- Add in flour that has been mixed with water. This is to thicken the filling.

- Cook at slow fire.

- Add salt & white pepper to taste.

Spoon in enough filling into aluminium foil cup, cover the top with a piece of pastry. (I used the KAWAN pastry)

Bake @ 160 deg C for about 30 mins or until done.

All-Time Favourite Cintan Mee

Almost every Saturday lunch i will boiled porridge for YiWen and my hubby. But this weekend, i felt bored with porridge.. but instead of cooking 3 dishes home cooking, I want something simpler which will not consume much of my time and also easy to prepare. Went to market, then bum into this CINTAN mee. Found it! Something simple which can turn into very nice yummy lunch. Look at my YiWen.. she loves it.. she finished whole bowl, then while my hubby was eating, she asked him to feed her as well.. While i take for second round, my hubby asked me to save some for him (he had 2 rounds liao.. want 3rd round somemore..!!) How to keep fit like that?? Isks...

Ingredients:

some chopped garlic

some minced chicken (marinate for at least 2 hours with 1tbsp soya sauce, 1tsp sesame oil and 1/2 tsp pepper)

some fish fillet - cut slices.

1 carrot - shred

2 Siew Bak Choy - cut small portion

4 pcs black mushroom -soak till soft and cut thin slices

2 pcs black fungus - soak till soft and cut thin slices

3 packet instant noodles -soak till soft (soak with hot water for speedy result) and drain well

2 tbsp rice bran oil /cooking oil

some bean sprout (optional-I don't really like bean sprout, so i omit this)

Seasoning:

2 tbsp light soya sauce

1 tbsp dark soya sauce

1 tbsp oyster sauce

2 tbsp water

- all mix together

garnish with fried shallot and sambal belacan (optional)

Steps:

1.) Heat the wok and put in 2 tbsp rice brain oil, saute chopped garlic till fragrant

2.) Add in minced chicken and fish fillet .

3.) Add in shredded carrot, Siew Bak Choy

4.) Add in bean sprout, black fungus slices and black mushroom slices.

5.) Add in soaked instant noodle and seasoning.

6.) Dish up and garnish with fried shallot and sambal belacan.

Wordless: Gardening on Off-Day

HomeMade Chicken Puff

Recipe:

Ingredient for Filling

1) 1 piece of chicken breast (diced in cube / minced it)

2) Frozen Mixed Vegetable (2 big spoons)

3) Big Onions (Cut)

Ingredients to Marinate Filling

1) Soy sauce

2) Dark Soy Sauce

3) Sesame Oil

4) White Pepper

Ingredient for Pastry

1)Kawan Pastry Puff (Square Type)

Cooking Steps:

1) Marinate the diced chicken breast and leave for 2 hours or more.

2) Heat the wok and add in the cooking oil and onion fried till fragrant then add in the marinated chichken and keep saute till chicken cooked.

3) Let it chicken cool down for a while.

4) 4.) Preheat the oven at 180c .Wrap the chicken to the puff pastry ,egg wash and bake for 20 minutes or golden colour will do.