Published April 30th, 2007
in Eggs and Poultry and Rice Meals.
I often feel like cooking something very simple without taking much effort, yet want to pretend that I spent some good time on it. Do you ever feel the same way? Then this omelet rice might come in handy. In fact, I cooked it 4 times in the last week already.
Michael was very intrigued how I cover the rice with the eggs so well. Although dicing vegetables can be a little annoying and the most time consuming part of the process, it is quite simple to make. Would you like to pretend too?
Ingredients - 2 servings
- 1/2 (50 g) carrot
- 1/2 (80 g) onion
- 1/3 (40 g) red capsicum
- 80 g smoked ham
- 100 g crab stick
- 3 tbsp tomato sauce
- 1 tbsp worcestershire sauce
- 4 eggs
- A pinch of salt
- 2 cups steamed rice
- Some rice bran oil
- Some tomato sauce
Method
-Stir frying rice (You will need a wok)
- Dice carrot, onion, red capsicums, ham and crab stick.
- Mix the tomato sauce (3 tbsp) and worcestershire sauce in a bowl.
- Pre heat the wok on high heat for 10 seconds and add some oil.
- Add all diced ingredients and saute for 1 minute.
- Reduce the heat to half.
- Add the steamed rice and the mixed sauce. Mix them well for 30 seconds.
- Stop the heat.
-Omelet
- Beat two eggs in a bowl and add a pinch of salt.
- Heat a frying pan and add some oil. Pour the egg in the frying pan.
- Quickly spread the egg and make a thin, large, and round omelet.
- Repeat step 1 to 4 for the rest of the eggs.
-Shaping (You will need two deep bowls and two plates)
- When the omelets are made, place them in deep bowls.
- Put the stir fried rice on top of each omelet.
- Put the plate on top of the bowls. Turn them up side down and remove the bowl.
-Decoration
- Make a cross cut on top of the omelets and add some tomato sauce on top.
- Enjoy!
Eggs and Poultry, Korean fusion, Omelet Rice, Omelette, Omurice, Rice Meals
I don’t like receiving phone calls around meal time, especially when I am busy preparing food. It might sound strange but I believe the more attention the food gets, the tastier it gets. Unfortunately I was on the phone while the eggs were steaming in the pot. It was my sister from Korea, you know what happens then. The long chit chat and giggles.
Nevertheless, I couldn’t concentrate much on the conversation. My mind was with the steaming eggs. Hang up, sis! I need to check my babies. I returned to the kitchen. Da da~! I opened the lid and I saw real gems in pretty cups. I didn’t expect the eggs to rise yet they looked so adorable!
I think the eggs have a joker face. You never know what it is going to be until you serve it. Do you agree? I was so happy to see the well transformed eggs but slightly sad that I missed how they transformed. I hope you don’t miss this.
Ingredients (to serve 3 people)
- 6 large eggs (~70g each)
- 15cm by 15cm kombu (dried seaweed)
- 1 cup of warm water
- 2 tbsp anchovy sauce
- 1 stalk of finely chopped shallot (green part only)
- 1/3 of finely chopped medium size carrot
Prep
- Soak the kombu in warm water for 15 minutes.
- Beat the eggs and sieve them two times.
- Add the kombu water into the beaten eggs (discard the kombu).
- Add the anchovy sauce, shallots, and carrot.
- Mix them well.
- Pour the egg mixture into bowls (up to 80% of the bowl) and cover them with plastic wrap.
Method (It makes it easier if you have a big steamer)
- Boil the water in a steamer (high heat).
- When the water starts to boil, add the bowls.
- Lower the heat to medium to low, steam the bowls for about 15-20 minutes.
- Serve them.
The raised eggs sink slightly as time passes. Though they still look pretty. It was a perfect match with plain rice. Michael thinks it can be a good entree as well. However eating it on its own can be salty, so you might want to reduce the amount of anchovy sauce to 1 tbsp if you don’t like too much salt taste.
For a variation, you can add other kinds of vegetables or even some meat. I will do another post with those some other time. In the mean time, I also think plain steamed egg would be a good baby’s formula.
egg souffle, Eggs and Poultry, Gyeran Jjim, Korean Food, Side Dishes (Banchan), Simple Steamed Egg
Published January 26th, 2007
in Eggs and Poultry and Seafood.
Here comes a two thumbs up recipe. I didn’t quite know what to expect for this dish, because I just found the recipe in a book I bought about a month ago. What is more, I didn’t have the right amount of ingredients as it said, so I had to change a lot. Lucky I have a good imagination. I guessed what I could add more of by looking at its colour. 
When I had the first bite of the chicken wrapped with iceberg lettuce, it was a full of surprise. It was really delicious. Of course, the fact that we were so hungry helped us appreciate the food more, so anything could have been a two thumbs up food to us, yet there was something special about it.
It tasted slightly salty yet the occasional walnuts added a savory taste and crunchy texture. I added too much chicken breast compared to the other ingredients, so the rare shrimp was a nice surprise too. (By now you know how much I love shrimps, prawns, and that kind of food, right?) Michael complained a bit about the iceberg lettuce, because it was too hard to fold compared to other kinds of lettuce, but he admitted that it gave a nice crispy and fresh texture.
Ingredients for 3 people
(Prep time - 20 minutes, Cooking time - 10 minutes)
- Chicken breast - 800g
- Shelled shrimps - 100g
- 2 green chilies (supposedly not spicy)
- 2 red chilies
- 1/2 a medium size onion
- Iceberg lettuce
- Shelled walnuts - 2 tbsp
- Some olive oil
Sauce (mix these well in a bowl)
- Soy sauce - 3 tbsp
- Refined rice wine - 4 tbsp
- Oyster sauce - 1 tbsp
- Grated apple - 5 tbsp (one medium apple gives about 6 tbsp)
- Minced garlic - 1½ tbsp
- Ginger powder - 1 tsp
- Potato starch powder - 1 tbsp
Prep
- Cut the onion into small cubes.
- Take the seed out from the green and red chilies, thin slice them diagonally.
- Rinse the chicken and shrimps in cold water, cut the chicken into small to medium cubes.
- Separate the iceberg lettuce, rinse the leaves in cold water, and cut them into a size easy to use as a wrap.
- Put the chicken and shrimps in a bowl, add the sauce and marinade it for 15 minutes.
Cooking
- Pre heat the wok, and add some oil.
- Add the marinade meat and stir it well until 90% of it cooks.
- Add the chilies, onion and walnuts stir them well.
- When it is cooked, serve a spoonful of the meat and vegetables on a lettuce leaf.
- Wrap it and dig in. (it is hard to fold if you put in too much meat.)
- Enjoy the surprise.
It is a really easy to prepare and to cook meal. I hope you enjoy it as much as I did.
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Eggs and Poultry, Fusion food, Iceberg Lettuce, Seafood, Stir Fried Chicken
