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Garlic Toast

9 Oct

This is by far, the easiest and tastiest Garlic Toast that I have ever made! Scrap those frozen ones at the grocery store. Now you can make this in the convenience of your own home.

I made plenty of these during the festive season and it was always the first to be replenished, hot from the oven. Guests have also requested for the recipe when they had the Garlic Toast at an aunt’s place. Alas, I have finally decided to post the recipe in this culinary adventure of mine πŸ™‚

I would normally serve this during breakfast, accompanied with baked beans, grilled chicken franks and fluffy scrambled eggs. Or you can simply have this with a bowl of hot mushroom soup. YUMMY!

Ingredients

  • 1 loaf of white bread slices or baguette (up to your preference)
  • 125 gramΒ salted butter, softened
  • 3 garlic cloves, chopped finely
  • 1 tablespoon freshly chopped parsley

Directions

Preheat oven to 180 degrees Celsius.

Mix the butter, garlic and parsley together in a small bowl. Spread butter mixture over the white bread slices. Place on a baking pan and heat in the oven for 8 – 10 minutes.

Remove from oven, let cool a minute. Remove from pan and cut into two triangle slices. Serve immediately.

OR

Make 1-inch thick slices into the baguette, but do not go all the way through, just to the bottom crust. Put a teaspoon or two of the butter mixture between each slice. Heat for 8 – 10 minutes in the oven.

 

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The Ultimate Ham and Cheese Sandwich

24 Feb

This is by far, one of my fave breakfast items, that you can just whip up before going to work. And if you happen to have a Happycall DoublePan, all the more you should prepare this breakfast as it will take a lesser time to get The Ultimate Ham and Cheese Sandwiches ready πŸ™‚

Ingredients

  • 2 tablespoons butter + 1 tablespoon butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1 tablespoon Dijon mustard
  • A dash of nutmeg
  • Salt and ground black pepper, to taste
  • 8 slices white bread
  • 12 to 16 slices turkey/chicken ham
  • 4 slices cheddar cheese
  • 2 eggs

Directions

Place a medium-size pot over medium heat and melt the butter. Sprinkle the flour over the melted butter and cook for about 1 minute. Slowly whisk the milk and Dijon mustard into the butter-flour mixture. Season it with nutmeg, salt and ground black pepper. Cook until it thickens up.

Place four slices of bread on the counter. Spread some of the sauce onto each slice of bread, then lay down some turkey/chicken ham, a slice of cheese, another smear of sauce and top each sandwich with the remaining bread slices.

Place a large skillet over medium-high heat and melt the remaining tablespoon of butter. Whisk the eggs in a bowl. Dip the sandwiches in the egg and transfer them to the hot pan. Cook until golden brown, 3 – 4 minutes per side.

Corned Beef Sandwich

9 Aug

I learned how to make these yummy sandwiches from my mom. Just another easy peasy recipe that you can whip up anytime of the day when you’re running out of ideas on what to prepare for the family, kids, etc. I incorporated a few more ingredients to make it even more wholesome.

Ingredients

  • 1/2 tin corned beef
  • 1 onion, thinly sliced
  • 1 garlic clove, minced
  • 3 eggs
  • Salt & MSG, to taste
  • 2 tablespoons oil
  • 1/4 Baby head lettuce, cut into chunky pieces
  • Kraft Miracle Whip (enough to coat the lettuce)
  • 6 baby tomatoes, halved
  • 6 slices white bread

Directions

In a medium bowl, mix the corned beef with eggs, onion and minced garlic. Add salt and MSG, to taste. In a frying pan, heat the oil for a few minutes. Pour the mixture into the oil. With a spatula, gently lift the corned beef omelette from the sides and turn it over. Do it repeatedly for at least 5 minutes over low-medium heat.

In another bowl, coat the lettuce with the desired amount of Kraft Miracle Whip. Toss the halved baby tomatoes into the salad.

On a slice of white bread (or your preferred choice), arrange a layer of salad and a few slices of the corned beef omelette. Spread with your favorite butter/mayonnaise/mustard and top with another slice of bread. And you’re ready to dig in πŸ˜‰

Waffles

22 May

So, what do you do when you have a new toy? Play with it, right? And yes, I did just that this morning.

We got ourselves a brand new waffle maker, all thanks to our abundance NTUC LinkPoints. I quickly googled for a recipe and modified it upon reading its reviews. The outcome? Nice and fluffy and best eaten warm with maple syrup and cold butter. I can foresee us having more of these for breakfast during the weekends. You can simply make the batter the night before and refrigerate it πŸ™‚

This is great for days when I’m really lazy or not feeling well (as such is the case for today!).

Ingredients

  • 2 eggs
  • 2 cups plain flour
  • 1 3/4 cups milk
  • 1/2 cup vegetable oil
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla essence

Directions

Preheat waffle iron. Beat eggs in large bowl until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth. Brush the preheated waffle iron with a little bit of oil. Pour mixture onto the hot waffle iron. Cook until golden brown. Serve hot.

Fried Sardine Rolls

24 Apr

I was craving for old school breakfast recently. I kept thinking about roti sardine goreng (fried sardine rolls) and how nice to have it either for breakfast or tea break with a good ole cup of hot tea. I’ve tasted a few in my lifetime to know that those made by some vendors are not cooked properly or simply lesser sardine mixture.

So, I decided to come up with my very own version and made these yummy, not too spicy fried sardine rolls for the family.

Ingredients

  • 1 whole loaf of white bread
  • 1 tin Ayam Brand Sardines in Tomato Sauce 425g
  • 1 big onion, sliced finely
  • 1 fresh red chilli, sliced finely
  • 1 fresh green chilli, sliced finely (optional)
  • 1/4 cup spring onion, chopped finely
  • 1/4 teaspoon salt + 1/4 teaspoon salt (for egg mixture)
  • 1/4 teaspoon sugar
  • 4 eggs
  • Enough oil for frying

Directions

Saute the onion with the red chilli (and green chilli) in a frying pan with oil for five minutes. Once fragrant, add the sardines with the tomato sauce and add sugar and salt. Cook for another 5 – 10 minutes.

Once cooked, remove the sardines into a bowl and mash them by using a fork. Add the tomato gravy and the chopped spring onion. Mix well.

Place a spoonful or two of the sardine mixture unto the bread and roll it firmly. Beat the eggs in another bowl and add 1/4 teaspoon of salt. Dip the sardine roll into the egg mixture and fry it in the heated oil until it turns golden brown.

Chicken Frank and Mozzarella Frittata

20 Feb

I finally cooked and baked something from Nigella Lawson’s new book, Nigella Kitchen. In fact, there are quite a number of recipes that I want to try from the book. Apart from the fact that some of the ingredients are non-halal, I simply used an alternative and more often than not, it worked quite well with my palatte.

What I love about this frittata is there is no flipping required *YAY*. All I needed to do was simply preheat the oven and transfer the fat eggy cake to it once it’s cooked halfway through on the stove. This is, in the words of Nigella, the Marilyn Monroe of the frittata world. I hope you’ll like it as much as the family did for today’s brunch πŸ˜‰

Ingredients

  • 6 eggs
  • 6 chicken franks, boiled and chopped
  • 150 gm mozzarella cheese, chopped
  • 1 tablespoon chopped parsley (or spring onion), plus extra for sprinkling
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced

Directions

Preheat the oven at 150 degrees Celsius.

Beat the eggs in a bowl, then add the chopped chicken franks and mozzarella. Whisk in the tablespoon of parsley, along with the Parmesan, salt and white pepper.

Heat the butter, oil and garlic in a frying pan (with ovenproof handle) or cast iron skillet and once it’s hot and foamy, add the omelette mixture. Cook for about 5 minutes over a gentle heat, without stirring, until the frittata is set underneath and golden.

Transfer the pan to the oven (keeping the handle away from the heat) and cook the frittata until it is set on top. Don’t leave the pan unattended, as this can happen quite quickly, and wear oven mitts to remove the pan.

Let stand for a couple of minutes, then run a knife or flexible spatula round the edge of the frittata and ease it out of the pan, keeping it top-side up onto a board or plate. Cut into 8 triangles (as you would do a pizza), then sprinkle with the extra parsley and serve with home-fried potatoes or salad.

Nasi Lemak

14 Feb

Everybody said it’s the most easiest Malay dish to be cooked. Knowing what a great cook my mom is and her level of expertise, I somehow felt that this was not going to be that easy for me. I had to ensure the recipe I had was a tried and tested (successful!) one. And not only that, it had to taste somewhat remotely similar to mom’s.

The opportunity came not too long ago and I decided to give this a shot. Not too bad for a first timer, aye. So, here goes the recipe for Nasi Lemak… the good ole type you can easily find in Malaysia, wrapped in banana leaves πŸ˜‰

Ingredients

Coconut Milk Steamed Rice

  • 2 cups rice
  • 3 screwpine leaves (tie them into a knot)
  • 200 ml coconut milk
  • some water
  • 3 cm ginger (smashed lightly)
  • salt to taste

Sambal Ikan Bilis (Dried anchovies sambal)

  • 1/2 red onion
  • 1 cup ikan bilis (dried anchovies)
  • 1 clove garlic
  • 4 shallots
  • 10 dried chillies
  • 1 teaspoon belacan (prawn paste)
  • 1 cup water + tamarind pulp (size of a 50-cents coin)
  • 1 tablespoon sugar
  • salt to taste

Other ingredients

  • 2 eggs (omelette)
  • 3 chicken wings (fried)
  • chicken franks and crabmeat sticks (fried)
  • 1 small cucumber (cut into slices and then quartered)

Directions

Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt and some water. Add the pandan leaves and ginger into the rice and cook your rice.

Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside. Grind the prawn paste together with a little bit of water, shallots, garlic and deseeded dried chilies with a food processor. Slice the red onion into rings. Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.

Heat some oil in a pan and fry the spice paste until fragrant. Add in the onion rings. Add in the ikan bilis and stir well. Add tamarind juice, salt and sugar. Simmer on low heat until the gravy thickens. Set aside.

Clean the chicken wings, cut them into half and season with fried chicken batter mix*, corn flour, turmeric powder, salt and MSG. Deep fry.

Cut the cucumber into slices and then quartered into four small pieces.

Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of the rice. Serve with fried chicken wings, cucumber slices and omelette. Feel free to change the other ingredients according to your preference.

*Note: I got mine from Sheng Siong, it’s the Kruangwangthip Fried Chicken Batter Mix.