Delicious Egg Puff Recipe

Sunday, August 28, 2016 0 Comments A+ a-

The best way to spend rainy weekend is to conduct some "food experiments" at home. Yeah, that was what I did last Sunday. I did two simple types of pastries with the ready made pastry sheets I bought from the supermarket. Showcase in this post is the easy egg puff recipe. If you like eggs as well as puff pastry (like me), you will surely like these egg puffs. They taste really good so make sure you make a few extras.

140g frozen pastry sheet, 4 eggs, half onion (sliced), 1 medium size red capsicum (cut into 4cm long stripes), garlic powder, 1 egg yolk (beaten), salt and pepper, some olive oil.

1. Defrost the pastry sheet by following the instructions on the label.
2. Cut the pastry sheet into 10x5cm size - any square or rectangular shape you prefer.
3. About 1cm from the edge of the cut pastry sheet, slightly make a fine line using the back of the knife. Don't cut the edge. The purpose for this step is to create the frame for the filling later.Store in the fridge for 30 minutes to fix the shape.
4. Lay the onion and capsicum on the baking tray. Drizzle some olive oil, sprinkle some garlic powder, salt and pepper. Bake in the oven under 175c heat for 20 minutes.
6. Remove the pastry sheet from the fridge and assemble the filling. Make sure no filling at the outer edges.
7. Brush the edges with egg yolk and pop into the preheated oven to bake for 10 minutes (175c heat). The edge should rise and puff up after 10 minutes. You should see the 'frame' created.
8. Crack an egg into the 'frame' for each individual pastry sheet and bake for another 8-10 minutes.
9. Sprinkle some pepper and salt on top of the egg and serve the egg puff while warm. YUM!! 

I have made the pesto pastry rolls as well on the same day but they turned out  a bit ugly. Reason being, the greedy me had indeed sprinkled way too much cheese on top. They oozed from the roll and turned the pastry soggy. Perhaps I should make another batch next time.

Hokkien Style Braised Udon Noodle Recipe

Sunday, August 21, 2016 0 Comments A+ a-

Hokkien Mee

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.

Tortilla Egg Crepes

Sunday, August 14, 2016 0 Comments A+ a-


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 egg
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!!

Omelet Sandwich with Pågen Antigen Subs

Sunday, August 07, 2016 0 Comments A+ a-

Äntligen! Subs

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.
Omelet sandwish with Pagen
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