When it comes to noodle dishes, Chef Phoebe is always the best. I am delighted every time when Chef Phoebe volunteers to cook us the signature noodle dish. I always hope there would be left over so I could pack some for the next day. But, it rarely happens. Not only there is no left over, there are times when we had barely enough to share. This really shows how good the noodle dishes are.
Today, we are lucky to have Chef Phoebe shared the secret recipe on the signature Hokkien style braised udon.
2 packets of udon (200g each)
150g vegetable fish ball (halve)
2-3 cloves of garlic (minced)
1 tbsp cooking oil
2 beaten eggs
Chinese cabbage (cut into bite size)
4 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp sugar
2 cups of water
2 tbsp corn starch
salt and pepper to taste
1. Loosen the udon in hot water for 2 min. Drain and run the udon under cold water to remove the excess starch.
2. Heat up some cooking oil in the pan, scramble the egg in hot oil. Set aside for later use.
3. In the same pan, stir fry the minced garlic till aromatic.
4. Add in the Chinese cabbage, vegetable balls, scramble egg, sauce and bring to boil.
5. Add in the udon and simmer until the udon have soaked up the broth
Top the udon with chili slices and serve.Despite the simmering process, the udon did not turn soggy and instead packed with great flavour after absorbing all the essence from the broth.
My special thanks to chef for the super tasty Hokkien style braised udon recipe.
Egg crepes are deemed as the popular breakfast in Taiwan and China. The egg-roll looking crepes is also a well known street food as they are usually sold by the road side in a pulling cart. The outer layer of the egg crepes is actually a thin layer of flour batter that pan fried till crisp.
I am fascinated with the dish as they look yummy and simple to prepare. I have been to China for a couple of times for business trips but lady luck was not by my side as the infamous egg crepes were nowhere to be found around my office. Phoebe who had tried out the authentic egg crepes in Beijing was proudly 'showing-off' the photo of egg crepes to me. No doubt they really looked delicious which inspire me to create a homemade version egg crepes by substituting the flour batter base with Tortilla.
I am not certain how close my version of egg crepes as compare with the version sold in China, but I would say, my tortilla egg crepes tasted super good. It was so addictive until I made it for breakfast in 2 consecutive days.
Here you go the recipe for Denise's version of Tortilla Egg Crepes.
1pc of tortilla flatbread
1 tbsp of teriyaki sauce
1/2 tbsp of cooking oil
shredded mozzarella cheese
some chopped scallion
pepper and salt to taste
1. Heat up the flat pan with cooking oil (low heat). Place the tortilla flatbread on the pan, spread the teriyaki sauce on the tortilla and crack an egg on it.
2. Smear the egg to cover the surface of the tortilla, then sprinkle some salt and pepper.
3. Add in the chopped scallion.
4. Flip the tortilla to cook the egg
5. Re-flip the tortilla once the egg are completely cooked.
6. Sprinkle the shredded mozzarella cheese on top.
7. Fold the crepes as shown in graphic #7 and #9.
Once done, cut the egg crepes and serve. The pan fried tortilla is so crispy while the melted cheese oozes out. Every bite is very satisfying indeed. Best breakfast ever.
For a more luxurious version, you may add-in any of your favourite toppings, preferable 'dryer' toppings such as hotdog, nugget, pepperoni or even ham. Mushroom is not recommended as they take longer time to cook which causes a burnt tortilla base. Another tip is, cook with low heat as tortilla will get burn pretty easily. Enjoy trying the recipe!!
I never miss any sales for Pågen Antigen Subs. Regardless of how busy I am, I will still make sure to pop-by the supermarkets for my favourite bread. A loaf of Pågen Antigen Subs (6pc) cost around Euro 2.7 during off sales but with sales, you can enjoy up to 50% discount. So, I only pay around Euro 1.3 for it. I will definitely buy sufficient supply to last me for at least 1 and the half week. Not an issue for me as I love bread ...hehe.
My classmates were curious on how I 'digest' those subs beside having it with cheese-and-ham, butter-and-jam. Sharing in this post is the Denise's classic subs - Omelet Sandwich Pågen Antigen Subs, my favourite way to enjoy the antigen subs.
Ingredients: 1 egg, 4 sliced button mushrooms, half an onion (sliced), some chopped scallion and cilantro, soy sauce, pepper, cooking oil.
1. Beat the egg in a bowl.
2. Add in the sliced onions, button mushrooms and seasoning and beat until everything well mix.
3. Heat up the pan with some cooking oil, pour in the egg mixture and cook for 1 minute.
4. Next, sprinkle the chopped scallion and cilantro on top of the omelet. Cook for 1 minute.
5. Use a spatula to flip the omelet and cook the other side for 30 sec.
6. Lightly brown the subs with the remaining heat on the pan.
7. Sandwich the omelet in between subs. Top some ketchup or any of your favourite sauce and enjoy.
For more flavors, you may spread a thin layer of butter on the subs and lightly brown the subs on the heated pan for 1-2 minutes.
I was having a 'hard time' when writing the previous post on 10 Delicious Food To Try in Bangkok. The fact is I was drooling away when looking at those tempting and mouth-watering food photos. The great taste of Thai cuisine just lingered in my month and I decided to make this delicious Thai Basil Chicken to satisfy my craving for Thai food.
I would say this dish is by far the best Thai food I have ever attempted at home which I am very proud of. Ever since its first 'debut' on my dining table, I constantly get repeated requests for the dish. The Thai-holy-basil instantly becomes the essential in my kitchen pantry now.
The Thai Basil Chicken is a simple dish to prepare at home and it goes absolutely well with steamed rice and fried eggs (sunny-side-up egg). Check out the recipe here.
400g chicken breast (cut into bite size chunks)
1/2 cup of Thai holy basil
3 stalks of red chilies (diced) - preferably with seeds on
6-8 cloves of garlic (minced)
2 tbsp of cooking oil
1 tbsp light soy sauce
2 tbsp oyster sauce
2 tbsp fish sauce
2 tbsp sugar
corn starch solution (optional)
1. Heat up the cooking oil in the pan. Stir fry the minced garlic and chilies till aromatic.
2. Add in the chicken pieces and continue to stir til the chicken pieces are cooked.
3. Add in the sauce and keep stir frying til everything is well mix (30sec to 1min).
4. Turn off the heat and toss in the holy basil in and stir well.
The Thai version of sunny-side-up fried egg complimented the dish perfectly. Have you ever notice, the Thai fried eggs are crispy at the edges but remained runny on the yolk. These are the tips:
1. Generous amount of cooking oil
2. Crack in the egg onto the pan only when the oil is sizzling hot
3. Using the spatula, continuously splash some hot oil onto the egg
4. No flipping is required.
Surprise your family and friends with this simple to prepare Thai Basil Chicken dish. Prepare to get great compliments as the dish will definitely score!
Speaking about Thai food, first thing that pops up is always the spicy Tomyam soup. Do you know there are other Thais goodies you should try out other than tomyam and green/yellow/red curry which are commonly found in Thai restaurants (especially the Thais restaurants in Europe). My first visit to Bangkok has indeed opened 'my taste bud' to the authentic Thai cuisine and these are the 10 dishes highly recommend to try out when you visit Bangkok, the capital of Thailand.
1. Crispy Oyster Omelette
Fried to golden brown, this crispy oyster omelette is really appealing and makes everyone drool by just looking at it. Oyster, egg and coriander matched up perfectly. I like the crispy edges and it tasted like crunchy snack.
2. Shark's Fin Soup
Packed with sea-maw, sea cucumber, shark's fin and of course generous amount of crab meat, the soup is simply irresistible. The coriander added a great flavour to the soup and immediately notch it up another level in terms of awesomeness. One of my favourite and remarkably affordable in Bangkok. I personally do not condone the consumption of shark's fin and the version I had in Bangkok is most likely imitation shark's fin due to the really low price of less than 200 THB per pot.
3. Grilled Big Head Fresh Water Prawns
Grilled with no additional seasoning to emphasize the freshness and juiciness of the seafood. Yup, these prawns are fresh and succulent. No dipping sauce is required at all.
4. Sticky Rice with Mango
Thailand is well know for its mango and rice grains (glutinous rice too). Blend in the two with coconut milk, it becomes the traditional Thai delicacy, sticky rice mango dessert. This is a dessert you should not miss when visit to Thailand as the Thai mangoes taste undoubtedly super good.
5. Phad Thai (Stir Fried Rice Noodle)
It did not cross my mind to order a plate of phad Thai every time I patronized at the Thai restaurants. I would, after my first try of a plate of phad Thai in Bangkok. The tanginess from the tamarind juice and saltiness of the fish sauce immediately turned the plain, tasteless plain noodles to a dish with great flavours. It was really addictive as I was practically inhaling my food when having the phad Thai.
6. Thai-style Steamed White Snapper
Sour, sweet, hot and spicy are the best words to describe the steamed fish. To keep the fish warm, the fish is served in a special fish platter which was ingeniously warm via Sterno underneath. I applauded the ingenuity on how the fish is being served which kept the fish and soup steaming hot regardless of the air-conditioned surrounding. Furthermore, I am a slow eater *wink*
Bird's nest soup is packed with nutrition and it is good for the complexion too. I am not a big fan of bird's nest soup but did give a try since it is an affordable dessert in Thailand. The bird nests soups served here come in different grades and prices. Boiled egg and ginkgo nuts are served along side with the bird's nest soup. Not my liking due to the acquired taste, but worth a try.
8. Spicy Crispy Basil with Soft Shell Crab
I sported the dish when I strolled around the food court when i saw someone ordering it. If you are like me who like chili, soft shell crab and basil, this would be the dish for you. It goes very well with steamed Thai rice. Yum!
9. Stir Fried Water Spinach
A popular dish in Thailand, stir fried water spinach or morning glory. The veggies was cooked perfectly as they still remained crunchy and packed with flavours. You will never go wrong ordering this 'pad pak bung fai daeng'.
10. Ruam Mitr Dessert
Nothing beats a bowl of cooling icy Ruam Mitr in coconut milk & syrup after hanging out under the hot sun. There are a variety of 'tidbits' (jack fruits, sago, coconut flesh, colourful water chest nuts etc) to opt for your crushed iced coconut milk base. Very refreshing dessert indeed.
There you go ... my list of 10 delicious and must try food in Bangkok.
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