Tuesday, June 30, 2020


A very simple omelette but wow is amazing. It tastes better than what I expected.  Bittergourd is supposed to be bitter but it isn't.
Blanching it before mixing with the beaten egg, speeds up the frying process and gives it a nice bright green colour.  A quick cook dish that goes well with rice and porridge.  
Just 3 eggs and half a medium size bittergourd, it makes a 8-9 inch size omelette depending on the thickness of the fried omelette.  I wonder if you have tried frying omelette this way, read the steps below, no harm trying.
[makes an 8-9 inch omelette]
3 medium eggs 
1/2 a medium size bittergourd - seeded and cut in 4 quarters lengthwise
salt, pepper and cooking wine to taste
1 tsp cornstarch mix with 2 tsp water
oil for frying

  1. Bring some water to boil in a pan with some salt.  Quickly blanch the bittergourd until it turns bright green.  Remove into a bowl of cold water.  Drain and cut into small cubes.
  2. Break up eggs into a bowl, add in bittergourd and seasoning to taste together with cornstarch mix.  Light beat up the ingredients. Mix well.
  3. Heat some oil in a non stick pan, pour in 1/3 to 1/2 of the mixture.  Quickly stir fry to almost firm.  Dish out and mix with the remaining egg mixture.
  4. Using the same pan, heat up some oil, pour in the mixture, swirl the mixture into a round.  Leave to fry until almost cooked.  Flip over to fry the other side until the omelette is done.  [If it is difficult to flip it, slip the omelette onto a round plate, then flip by inverting it into the pan].
  5. Dish up onto a plate, serve whole or cut into pieces. 

Wednesday, June 3, 2020


It is curry time again.  Just this curry is enough for a satisfying  meal with rice.  I have been looking through some Indian curry recipes and realised that it has the least seasoning.  Many only uses just salt.  The reason probably is that Indian curries use many types of cooking aromatics [such as shallots, onions, tomatoes, ginger, garlic and peppers etc.] and spices [such as cloves, coriander, cinnamon, cumin, cardamon etc].  Lots of shallots, onions and tomatoes are used which give the curry its flavours. 
The curries are tasty, aromatic and flavourful. Looks to be a healthy dish.  Great!!!

The curry paste ingredients is enough to cook about 7-8 eggs if not using Okra.
Recipe adapted from Spice Eats
[serves 3-4]
10-12 Lady's fingers
3-4 hard boiled eggs - shelled
1 red chilli - cut
1 green chilli - cut
a few stalks coriander leaves - chopped
3-4 tbsp cooking oil
1 tsp salt to taste
250 ml water
Spices & Aromatics
3 cardamons
3-4 cloves
1 piece cinnamon
1 tsp each of ginger and garlic paste
Curry Paste [Blended]
3 small green chillies [can used 2-3 dried red chillies]
100 gm shallots
2 tomatoes - blended
Dry Spice Powders
2 tsp coriander powder
2 tsp chilli powder
1/4 tsp tumeric powder
1 tsp cumin powder
1 tsp fennel powder
1/2 tsp garam masala powder
  1. Prepare the curry ingredients as above.
  2. Fry eggs in a non stick wok with oil and 1/4 tsp tumeric powder and 1 tsp chilli powder.  Fry until golden brown.  Remove.
  3. Using the same oil, spices until aromatic then add in  onions paste.  Fry for 1-2 minutes over medium heat, then add in tomatoes, continue to fry for several minutes.  Add in ginger, garlic paste.  Continue to fry until oil separates and paste is thick.  Add in the dry spice powders and salt, continue to fry for 5-6 minutes.
  4. Add in 250 ml water,  bring to boil, then add in the fried eggs and lady's fingers.  Bring to boil, add in chillies, then cover to cook until vegetables are cooked.
  5. Lastly, stir in the chopped coriander leaves.
  6. Dish up to serve.