Mum's Tigerskin Omelette!!

Awesome stripey "tigerskin" pattern on this omelette, huh? This is another one of Mum's groovy experiments. There are prawns, cai poh and long beans inside!

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Mum's Recipe: Chilli Crab

Here's Mum's very own rendition of the Chilli Crab! It's the dry version, without the spicy gravy, but fried with egg, onions and chilli. This was really, really fragrant, and not too spicy!

I suggested making it less dry and adding tung hoon (mung bean vermicelli) to fry and soak up all the lovely aroma. I think it's be delicious! :P



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Happy 43rd Birthday Singapore!!

What better way to celebrate Singapore's 43rd Birthday than a dedicated blog post to the oh-so-famous Chilli Crab? It is a must-try Singaporean delicacy, and was featured as the star dish of Singapore's Food Festival 2007.

Happy 43rd Birthday, Singapore! (:

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The Real McCoy: Ni Tamago!

Following the previous unexpected surprise with my attempt at making Ni Tamago, I tried making the real, authentic one this time. Taking extra care at my timing, I finally did it! A successful, authentic Ni Tamago!



The recipe is similar to the previous, except I boiled the eggs for a minute longer (6 minutes). Also, I added mirin to the braising liquid, lending a hint of sweetness.

Click here for Chubby Hubby's recipe.

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Original: XY's Ni-Tamago

Ni Tamago is a special Stewed Japanese Egg where the egg white is firm, but the egg yolk inside is still slightly runny. It is usually an accompaniment to Japanese Ramen, and it takes quite a few hours to make. Here is Chubby Hubby's recipe to making Ni Tamago.



My Ni Tamago's yolk was far too raw compared to the authentic, but when I ate it really cold, it turned out extremely delicious like Onsen Tamago with a firm egg white. The yolk literally slides down your throat along with the tasty white. Extremely refreshing served really chilled.

Here's my Version
Ingredients:
3-4 (Chicken) Eggs

Soy Sauce Liquid:
2 parts Light Soy Sauce
1 part Oyster Sauce
1 tbsp Dark Soy Sauce
Water
[You can replace Oyster Sauce with mirin for a sweeter taste)

Method:
1. Bring some water to a light boil and add eggs from refrigerator directly in.
2. Make sure it's bubbling but not boiling too hard so that eggs do not bobble around.

Timing: (I like this best, it's just right!)
Medium Egg: [5.5 minutes]
Quail Egg: [3 minutes]

Timing: (For doneness pictured above)
Medium Egg: [5 minutes]
Large Egg: [6 minutes]

3. Remove from water and immerse eggs into a container full of icy-cold water for about 3-4 hours. Chubby Hubby uses an ice bath with vinegar though.
4. After that, dry the eggs and carefully (really carefully, you don't want to break the yolk) peel the shell.
5. Immerse the peeled eggs in the seasoning liquid for at least 3-5 hours, or overnight.
6. Serve really chilled!

Note: Be prepared to do this many times to get the timing/heat right! I failed many times before I got the results I wanted, so experiment and practise! Some may prefer a more well-done yolk, others might like it a little raw. Be patient and the result will be worth it!

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