Coco-nutty Egg

Last few weeks I’ve been quite busy with work, going out with friends and doing other chores!! In the midst of all this I hadn’t cooked at home for almost ten days. Well… yea you can say I’ve been a bit lazy! 😀 But soon I realized that I was missing the ‘cooking at home’ part. Eating outside or ordering in almost every other day just wasn’t working for me or my family. And hence I’m back into my cooking schedule and am thoroughly enjoying it as usual. 🙂

The recipe I’m posting today is something quite quick and appetizing. I had lots of vegetables in the fridge and some eggs, didn’t really know what to do with it! I knew I had to prepare something but didn’t know what except that I had to boil the eggs (preferred it that way). I sat thinking for few minutes but unfortunately it was a Saturday and my brain didn’t seem to be doing it’s part. Without further delay I started looking around in the kitchen on what sauces, spices etc I had and the frozen coconut caught my eye. I don’t prefer to keep coconut for a long time (even though stored in the fridge), so why not use it in preparing this recipe? Yes my brain cells were finally activated 🙂

I used only the egg white in this dish and added few spices to make it more flavorful. The best part about this dish was the color. It was so colorful, had five colors in it! I’ve mentioned before as well…. the color of a dish is something which always excites me…. the more colorful the better!!! The dish had a slight coco-nutty taste (of course it would as I had added the coconut) but the spices and other ingredients gave it a unique mixed flavor.

Happy cooking! 🙂

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Preparation Time: 20 minutes

Cooking Time: 23 minutes

Serves: 3

Ingredients:

Cooking oil – 1.5 tablespoons

Eggs – 5, boiled, cut horizontally into four halves, yolk discarded

Mushrooms – Around 10, cut into halves

Green beans – Around 20, cut into 1 inch long pieces

Carrots – 1 medium, sliced into 1 inch long pieces

Baby corn – 8 to 9, cut into discs

Coconut – grated, fresh or frozen, 1/4 to 1/2 cup (as desired)

Butter (low fat) – 2 teaspoons

Ginger garlic paste – 2 teaspoons

Red chili – 1, sliced in the middle

Paprika – 1 teaspoon

Coriander powder – 1 teaspoon

Fennel powder – 1.5 teaspoons

Chili powder – 1.5 teaspoons

Salt – to taste

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Step 1: Heat oil in a wok or U-shaped pan. Add the butter followed by paprika, coriander powder and fennel powder. Stir for few seconds.

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Step 2: Add the green beans, carrots and baby corn along with the ginger garlic paste and cook for around 10 to 15 minutes or until almost cooked, stirring well every few minutes.

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Step 3: Add the mushrooms and cook for another 5 minutes until it has softened and mixed well with rest of the ingredients. Follow by adding the grated coconut. Mix well.

Step 4: Add the egg whites and lightly mix with all the ingredients. Add salt for taste.

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Step 5: Transfer to a serving dish. Serve hot immediately with bread of your choice.

A few tips:

  • I had run out of cream while preparing this dish. You can add whipped cream or coconut cream to the dish if you do not like it too dry.
  • If you do not like the eggs boiled, you can scramble them and add them to the dish too at Step 4.
  • If you’re a real spice lover, add more spices (which suits your palate) to the dish.

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Chili Egg with Honey

Yesterday when I opened my refrigerator, I realized I needed to go grocery shopping! The only stuff left were some eggs, onion, red pepper and half pumpkin (other than some chillies, ginger and garlic) . It was a bit late already and by the time I would return from the store, it would be too late for dinner. The choice was either to cook egg or pumpkin….and I chose the egg 🙂

However, I didn’t want to prepare the boring egg recipes like egg curry or scrambled egg! After thinking for a while, chili egg seemed the best option! Chili egg is a dish of Indian Chinese cuisine. You might be wondering what is that? It’s simply the adaptation of Chinese seasoning and cooking techniques to Indian tastes. The cuisine is believed to have originated from the Chinese of Kolkata (back then known as Calcutta) and is very popular in India and in some South East Asian countries. Spices like cumin, coriander, turmeric are used in this cuisine, which are not much associated with traditional Chinese cooking. Hot chili, ginger, garlic are also frequently used in dishes.

I’ve made the dish quite a few times before. My mom used to prepare this dish too when I was a kid and it was one of my favorite back then! I would wait eagerly for dinner on those days.

But yesterday I wanted to give it a special touch, so I decided to add some honey with it; hence the recipe… “Chili Egg with Honey”. Chili gives the spicy flavor and honey soothes the taste… perfect! It was raining heavily outside and the spicy and sweet flavor seemed just the right combination for the weather.

I’m sure you too have your version of egg recipes… do let me know. I would love to try them out 🙂

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Serves: 3

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Ingredients:

Egg – 6 medium, boiled and shell removed

Honey – 2 tablespoons

Cooking Oil

Onion – 2 large, sliced

Garlic – 4 to 5 medium cloves, chopped

Green or Red Chili – medium hot, 4-5 chopped or ground

Ginger – 5 cm, grated (around 1 to 2 teaspoons)

Red Pepper – 1 big, cut into long slices

Cornflour or Cornstarch – 3 tablespoons

Soya Sauce – 2 or 3 tablespoons

Vinegar – 1to 2 tablespoons

Salt – to taste

Step 1: Cut the boiled eggs horizontally into halves.

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Step 2: Mix the cornflour/cornstarch in 1/4th cups of water. Heat oil in a pan. Dip each piece of egg in the cornflour/cornstarch mixture and fry them for a minute or so on both sides. Transfer on to a plate with kitchen napkins so that the excess oil is soaked off. Place all the eggs on a serving dish.

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Step 3: Wash the pan or use another pan – heat 2 tablespoons of oil. Add the onion, garlic and ginger and fry for 2 minutes until it’s translucent. Make sure it doesn’t get burnt. Add the red pepper and fry for another 2-3 minutes. Add the chili and toss well.

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Step 4: Mix the soya sauce with rest of the cornflour/cornstarch mixture and add. Add in the honey. Cook for a minute or two. Add salt (as needed) and vinegar and mix well. Spoon the mixture on the eggs so that it covers evenly. Serve hot with noodles or rice.

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A few tips:

  • If ground chili is too spicy for you, you can add whole dried red chili (broken in halves) as well.
  • For cholesterol watchers, use only the whites of the egg and discard the yolk.
  • Use two color of peppers (red, yellow or green) to make your dish look more colorful.

Chicken Noodles

Before writing this post, I got a bit curious about noodles. Where did noodles actually originate from? So I did a quick search and found the following on Wikipedia:

“In 2002, archaeologists found an earthenware bowl containing the world’s oldest known noodles, measured to roughly 4000 years BP through radiocarbon dating, at the Lajia archaeological site along the Yellow River in China. The noodles were found well-preserved. They were described as resembling the traditional lamian noodle of China, which is made by “repeatedly pulling and stretching the dough by hand. The composition of the oldest noodles was studied by a team of Chinese researchers, who determined the noodles were made from foxtail millet and broomcorn millet. The earliest written record of noodles is found in a book dated to the Eastern Han period (25–220) of China.Noodles, often made from wheat dough, became a staple food for people of the Han Dynasty (206 BCE – 220 CE). In Tang Dynasty, the noodles were first cut into strips, and in Yuan Dynasty, the making of dried noodles began.” This was quite interesting! It’s impressive to note how people actually came up with the food that we so love and enjoy today!

I’ve tried quite a few types of noodle dishes here at the food courts and restaurants and also when I travel. Starting from Bee Hoon, Hor Fun, Pad Thai, Mee Goreng, Laksa, Rice noodles, Glass noodles etc, I’ve tried almost all of them. But it’s still not the end. There are so many more dishes yet to try and every time I keep craving for more! It’s amazing how you can add ingredients of your style and taste and make it into a great noodle recipe.

Even when I say that… I had a lot of trouble making noodles at home. It always became sticky and somehow I was never satisfied with the dish and so I was always scared to try them at home. So, when I was discussing the same with my colleague, she said “Oh! It’s very simple. I’ll teach you how to make the basic noodle dish at home.” I was totally excited hearing this and I came back home that day and tried the recipe. Since then, I’ve never been scared to try noodles…it has been fun always! I will post my noodle recipe learnt from her later.

Today I’m posting a simple chicken noodle recipe. This doesn’t take much time and has an authentic Chinese taste. It needs only the basic ingredients and some sauces of course. I made it along with the Hot and Sour Soup (posted earlier) – a perfect and complete meal! Try it out and let me know your experience 🙂

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Serves: 4

Preparation Time: Around 20 minutes

Cooking Time: 15-20 minutes

Ingredients:

Cooking Oil – 4 tablespoons

Chicken – 300 g, boneless, thinly sliced

Egg noodles – 1 medium sized packet

Bean sprouts – 1 bowl

Green Onion (Scallion) – 3, chopped

Marinade:

Ginger juice – 1 teaspoon (Grate around around 1/2 cup of young ginger. Mix with 2 tablespoons of water. Strain the mixture through a fine sieve and you will have around 1/4 cup of Ginger juice.

Pepper – 1/4 teaspoon

Cornstarch/Cornflour – 1 teaspoon

Soy Sauce – 1 teaspoon

Rice Wine – 1 teaspoon

Sesame Oil – 1 teaspoon

Water – 1-2 tablespoons

Seasonings:

Chicken Stock – 1/2 cup (you can use stock cubes as well)

Soy Sauce – 1 tablespoon

Oyster Sauce – 1 tablespoon

Rice Wine – 1 teaspoon

Sugar – 1 teaspoon

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Step 1: Soak the noodles in warm water for around 10-15 minutes or until soft and then drain the water.

Step 2: Combine the marinade ingredients in one bowl and set aside. Combine the seasonings ingredients in a separate bowl and set aside.

Step 3: Heat around 3 tablespoons of oil in a wok and add the noodles. Fry the noodles for very short time until they are golden grown and crisp (maybe for around a minute). Remove the noodles immediately and place on a clean serving dish.

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Step 4: Add the remaining oil to the wok and stir fry the chicken along with the marinade mixture over high flame for another minute, until cooked.

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Step 5: Add the seasoning mixture, bean sprouts and green onion and continue to fry until the sauce thickens and you have the consistency you want. Turn off the flame and quickly pour the chicken mixture over the noodles.

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Serve hot!

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A few tips:

  • You can use any other meat or seafood instead of chicken. 
  • You can add other sauces and vegetables of your choice to make the dish suit your palate.