Easter Special, Part 2! Eggs in Hell.

Hi all! I am back with another Easter Special! Please bear with me as I have another 2 more recipes to share, including this! So without further ado, here’s Eggs In Hell. IMG_3283

I got inspired by baked eggs, therefore I decided to give Eggs in Hell a shot. This recipe is relatively healthy and very simple to make, and it is best made with whatever ingredients you have, so fuss-free! However I have to admit, I used tomato sauce (those for pasta sauce) as I did not have any tomato puree or paste at home; like I said use whatever you have at home to make this recipe fuss-free.

Oh! And also, I cooked this recipe for 1, therefore my ingredients would be for 1 as well. It is also another meatless recipe, but feel free to add sausage or bacon to it, because I think they would taste really good with the eggs and tomato gravy.

Okay! Number 1 rule for preparing for Eggs In Hell, HAVE COLOURS! I had green and yellow capsicum for this, they gave the dish a little pop of colour. Another component for giving colours is the egg! Ensure to have fresh eggs so the yolk would be bright and orange. For mine, I could have overdone the eggs, but I was satisfied. IMG_3292

Eggs In Hell

Ingredients:

  • An egg
  • 1/4 yellow, red and green capsicum, sliced
  • 4 fresh white button mushrooms, sliced
  • A small eggplant, sliced into thin slices
  • 2 cloves of garlic, sliced
  • 1/2 fresh tomato, diced (Do not throw the seed and juice away)
  • About 3 tablespoon of tomato sauce
  • 1/2 cup of water (Use stock if you have as that would elevate the flavours)
  • Handful of coriander and spring onion
  • 1/2 fresh red chili, sliced
  • Herbs, salt and pepper to season (I used parsley, rosemary, thyme and italian herbs)
  • Olive Oil

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Prepare all the ingredients before you start to cook as the whole procedure is really quick. 

Directions:

  1. Heat up a pan with depth with olive oil.
  2. Add garlic and chili. Start to season with herbs and salt. But do not let the herbs burn.
  3. Add eggplants and cubed tomato. Giving them a quick toss before adding the mushrooms.
  4. Once the mushroom soften a little, add the tomato sauce, adding water slowly, if it gets too runny, add more tomato sauce.
  5. Taste and season at the same time. Now, add capsicum.
  6. Let the tomato gravy simmer before cracking the egg in.
  7. Crack the egg once you are satisfied with the flavours of the tomato sauce, covering with a lid to allow the steam to cook the egg.
  8. After 1 to 2 mins, open the lid and sprinkle black pepper, coriander and spring onion to serve and if you liked, drizzle olive oil on the sauce. (I ate mine with 2 toasts, the sauce was wiped by the yummy toast!)

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I hope you had a good time browsing through Eggs In Hell! You could have this for breakfast, lunch and even dinner! It is healthy, not much saturated fat involved and it is great for meatless Monday!

Thank you for reading another Easter Special, my previous post on Easter Special was Healthy Bibimbap , you should check that out! Till next time, See you!

Spread Love & Be Kind! Xoxo Pei Gee.

Stay connected with me on…

Instagram @BigOnFood

Pinterest @PeigeeTan

or drop me a mail at TPG22@hotmail.com

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Easter Special, Part 1! Healthy Bibimbap.

Easter is just days away and I thought I do an Easter Special posts! This would be a three part special on eggs recipe, as to me, Easter shouts EGGS! Today I would sharing a healthy and yummy recipe on bibimbap! It is a little twist from traditional korean bibimbap and it is meatless, great for meatless Monday! Let’s begin.

The most important about bibimbap is the prepping. There are loads of slicing and seasoning for bibimbap. Ensure you have colourful vegetables on hand as that is what makes bibimbap, the diversity of colours. You are advised to have white, black, green and orange.

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I had black fungus, bean sprouts, chinese mushrooms, carrots and morning glory.

Let me explain to you why I chose these ingredients!

Black Fungus have anti-cancer properties and contain a high amount of iron, therefore it can enrich blood and prevent iron deficiency. An ingredient good for woman for iron intake.

Bean Sprout are inexpensive. With a few dollars, you could purchase a bunch of them. Also, they are rich in vitamin B!

Morning Glory are rich in fiber that helps constipation. Do remember to consume lots of water as well, that way it would remove waste in your body easily.

Carrots are a rich source of vitamin A which are terrific for the eyes.

Chinese Mushroom/Shiitake are a rich source of iron, hence vegans are advised to consume shiitake mushroom as that way they would received their iron.

I lightly sauté the ingredients individually with a splash of sesame oil in the pan, that way I do not need to season it after the vegetables are cooked. Season with salt and pepper if you like.

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I cooked my vegetables till they are about 75% cooked as I love to have a crunch to them. 

There are other 2 sides I added to my bibimbap. Those are pickled cucumber and seasoned seaweed. I rubbed the sliced cucumber with lots of salt to extract water out of the cucumber. I did that before I went for my morning workout. So by the time I am done, the juices of the cucumber would be extracted out. I then squeezed them dry and gave them a thorough rinse as I do not want salty cucumber. Mix it with sesame oil and sesame seed and you would have crunchy and savory cucumber.

For the seaweed, I soaked them in water to rehydrate them as I had dried seaweed on hand. After they have doubled in size and soaked some water, give them a sprinkle of salt and season with sesame oil. Top with loads of sesame seed as well.

For the carbohydrate, I used barley and beans instead of rice as I think rice was too heavy for me. Therefore I used barley and beans. They gave the same texture as rice except healthier! As barley are rich in dietary fiber which lowers blood cholesterol. It is a complex carbohydrate which means it keeps you full for a longer period of time.

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Since all the preparations are done, now to assemble! You could arrange your vegetables anyway you like. And here’s how I arranged mine! IMG_3065

For the final ingredient for a bibimbap would be a sunny side-up! That’s what made it an Easter Special!

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Oh! And lastly do not forget gochujang. It is key to bibimbap. It is a savoury and spicy chili paste from Korea. Add a dollop if your do not fancy spicy but feel free to add a heaping tablespoon if you enjoy the spice! IMG_3101

You could change the vegetables to any other vegetables to your liking. Bibimbap is a versatile dish, you could expand your creativity to your way. I did mine as a vegetable based dish, which honestly tasted better than ever! I felt so happy after eating my bibimbap. They were bursting with textures and colours, it was like a party in my mouth, literally. So I definitely hope you try it!

Meatless Bibimbap!

Ingredients:

  • Quarter of carrot, sliced
  • A handful of bean sprout
  • A handful of green leafy vegetables
  • Shiitake mushroom, rehydrated and sliced
  • a bunch of black fungus, rehydrated and sliced
  • Half a cucumber, deseeded and sliced
  • Dried seaweed, rehydrated
  • Half a cup of barley, cooked and strained (Keep the water of the barley. After mixing with a little sugar, you got yourself a cup of herbal tea!)
  • Optional: Half a can beans
  • Sesame oil and seed
  • Salt and pepper to season
  • An egg

Directions:

  1. Massage cucumber with a good pinch of salt. Leave it in the fridge for extraction of juices.
  2. Satué each vegetables lightly with sesame oil and salt and pepper.
  3. Drain the seaweed and season with sesame oil, sesame seed and salt.
  4. When you are ready to assemble, scoop barley and beans on the serving dish.
  5. Alight vegetables around the dish and top with sunny side-up with runny yolk!
  6. Sprinkle more sesame and TADA! You got your BIBIMBAP!

I hope you have enjoyed this Easter Special, be sure to look out for the other 2 parts of Easter Special! Till then, See ya!

Spread Love & Be Kind. Xoxo Pei Gee

Stay connected with me on…

Instagram @BigOnFood

Pinterest @PeigeeTan

Or, Drop me a mail @ TPG22@hotmail.com

Smoothie Bowls Again!

Hi all! I am back with another smoothie bowl post, I hope you are not getting bored with these smoothie bowls because I am having the time of my life, making and eating it! I did a post a while ago with more smoothie bowl recipe, you can find it here! So without further ado, let’s get started!

My base for all smoothie bowls are standard. I add other fruits in later for the flavour and colour.

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My base for this smoothie bowl was plainly banana! Topped with peaches, passion-fruit and granola.

Base for Smoothie Bowls

Ingredients:

  • About 1 and 1/2 frozen banana (But it depends on how big you want your bowl to be)
  • 1/4 cup milk (I always use almond or soy milk, I enjoy the nutty taste in them!)
  • 2-3 tablespoon of yogurt (My love for greek yogurt are seen in these bowls)
  • Optional: 2 tablespoon of oat, Sprinkle of cinnamon

Directions:

  1. Blend them all together in a mixer!
  2. And you have your base!

For the past few weeks, I have been doing a variety of flavours in my smoothie bowls.

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Mango smoothie Bowl with mangos, desiccated coconut and granola as topping.

For the mango bowl, I merely added mango cubes into my base. I used fresh mango, but you could use frozen mango as well! Oh! Be sure to choose a sweet mango as you do not want to have a cringing face while eating a sour mango smoothie bowl.

Next we have a classic! Strawberry and Banana. I seem to always have strawberry on hand, therefore the frequent mixture of strawberry and bananas!

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Toppings are slices peach, granola and desiccated coconut. 

Now, last but not least, we have a blend of blueberry, strawberry and banana! The colour turned out a light shade of purple, which was stunning. The flavour of the blueberry burst in my mouth, freshness of the strawberries and creaminess of the banana went amazingly together!

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Topped with banana slices, desiccated coconut and granola! 
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Here we have banana slices, granola and passion-fruit toppings.

I hope you have enjoyed your time scrolling these recipes and I urge you to make your very own. Smoothie bowls are versatile and delicious. You could alter them to suit your own taste. Like for me, I add loads of granola because I love the texture it does to the bowls.

Thank you for reading and be sure to stay tune for Easter Special tomorrow! Till then, See you~

Spread Love & Be Kind. Xoxo Pei Gee

Connect with me on…

Instagram @BigOnFood

Pinterest @PeigeeTan

or drop me a mail @ TPG22@hotmail.com

 

Back to traditional roots…

A few weeks ago, I decided to try a traditional dessert. That dessert is something my parents would bring home after work and share it among the family. It is seen almost everywhere in Singapore, the flavours are very asian as it has pandan, coconut and gula melaka/palm sugar. These ingredients are widely found in almost every Asian dessert, making it sinful and unique.

The dessert I did was Ondeh Ondeh.

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Ondeh Ondeh, a traditional dessert in Asia.

They are pandan balls, knead to perfection from glutinous rice flour mixed the greens squeezed from the pandan and coconut milk. I mixed mine with steamed mashed potato to give the skin a chewier texture.

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The recommended sweet potato would be those with yellow body as it would not interfere with the bright green colour of the skin.

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I chopped the palm sugar into little cubes so that they would melt and be stuffed easily.
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They are then stuffed with chopped palm sugar before dropping them into boiling water.

 

Once cooked, these balls are dunked into desiccated coconut, to be coated in every part of it.

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I steamed the desiccated coconut with pandan leaves to extract the aroma of the leaves into the coconuts.

And to rate how amazing the balls are, it is done by how the palm sugar explodes into your mouth when you take your first bite. If it erupts in your mouth, you have gotten yourself a terrific Ondeh Ondeh!

My first attempt for these balls of goodness were not as good as the second as I made my balls a little too small, therefore there was not any eruption of sugar in the mouth.

Tips for making Ondeh Ondeh:

  1. Dust your hands with glutinous rice flour  before stuffing the sugar in. As the warmth on your hand might have the dough sticking on your fingertips and then making a mess once the dough are filled.
  2. Use fresh desiccated coconuts. The prepackaged one you purchase in the supermarket might be too dry, altering the texture of the Ondeh Ondeh.
  3. Make sure the palm sugar are diced into really small pieces as you want all the palm sugar to melt while it cooks in boiling water. You do not want bits and piece of sugar for everyone to chew on.
  4. Be gentle with the balls. One rough move and you have a sticky and messy situation.

I used Kokken, Ondeh Ondeh recipe for both attempts. You should check out the food blog. There are a variety of recipes you could try!

There are various process that requires time and care, so be patient. IMG_2988

Ondeh Ondeh

Ingredients: 

  • 100g Sweet potato, steamed and mashed
  • 100g Glutinous Rice flour
  • 5 pieces Pandan Leaves
  • 15ml Water
  • 30g Thick coconut milk
  • 100g Gula Melaka, chopped finely
  • 200g Grated Coconut
  • 2 pieces Pandan Leaves, knotted
  • 1/4 teaspoon Salt

Directions: 

  1. Cut Panadan Leaves (1) into small pieces and blend it with the 15ml water. Squeeze to get 30ml of dark green pandan juice.
  2. Boil sweet potato in the jacket in a pot of water until tender. Cool down. Remove potato skin and mash well.
  3. Mix 100g of mashed sweet potato with Pandan juice (1) and coconut milk. (green colouring can be added now if desired)
  4. Add in glutinous rice flour and incorporate until the dough comes together.
  5. Place grated coconut on a plate. Cut Pandan Leaves (2) into 5 cm lengths and embed in grated coconut. Steam over boiling water for 5 mins.
  6. Leave steamed grated coconut to cool completely and mix in 1/4 tsp salt. Set aside.
  7. Portion out (4) into 10g dough. Dust hands with glutinous rice flour and roll each 10g dough into a round ball. Use pinkie finger make a well in the center of the ball.
  8. Carefully fill the well with chopped Gula Melaka. Seal the opening of the dough and roll it into a ball again.
  9. Place the ball in a shallow plate of glutinous rice flour to prevent them from sticking together.
  10. Boil a pot of water. Drop (7) into the boiling water. Cook until Onde Onde floats to the surface of the boiling water.
  11. Remove Onde Onde with a slotted spoon and leave it to cool for 2mins.
  12. Roll (9) in grated coconut (6). Serve and finish on the same day.

It was good fun making those balls but a whole lot of mess as well. You could get your kids to help you coat the balls or shape them. This is loved by my family and myself. After conquering this traditional dessert, I shall be on the search for my next victim! Till next time, Ciao~

Spread Love & Be Kind! Xoxo Pei Gee

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Pinterest @PeiGeeTan

February was MAD!

And with a blink of an eye, we bid goodbye to February. March has arrived, quicker than I thought. This year is passing too quickly and I am having too much fun for it to pass so fast. And speaking of fun, February was another fun month, though busy, but entertaining.

I ate a lot due to multiple visiting from Chinese New Year.

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Ondeh Ondeh, a traditional dessert in Asia. Recipe would be up soon after I have improved and master it!
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A simple fresh vietnamese roll for lunch to ease all the heavy stuffing from Chinese New Year.
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Smoothie bowl… A blend of frozen kiwi and banana. Mango, shredded coconut and granola as toppings!

With food, it is best enjoyed with amazing company, which I accomplished throughout the month of February.

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Birthday celebrations brought friends together for the joyous occasion.

I had the chance to dine with international chefs at Singapore Chef Association Chinese New Year dinner. It was an experience once in a lifetime! IMG_2569

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They had beautiful plated dessert. It was panna cotta with seasonal berries and crispy chocolate praline cake. Everyone was in awe when the dessert was served. Everyone started flashing their phone and snapping picture, in hopes to get the perfect angle to bring justice to the wonderfully made dessert.

And with Chinese New Year, family time kicks in.

February was a mixture of food, family, friends and study. I could not document the studying part because I would assume you would get bored. Now for March, I would need to get cracking on eating healthy!

With that I conclude my post for today, I hope you had a fun time reading it. And till next time, Ciao~

Spread Love and Be Kind. Xoxo Pei Gee!

Stay connected with me on…

Instagram @BigOnFood

Twitter @Peigee22

Pinterest @PeigeeTan