Dried Seaweed Tamagoyaki or Dried Seaweed Egg Roll

Dried Seaweed Tamagoyaki or

Dried Seaweed Egg Roll

Hello, I am back after a long absence.  Where have I been?

I am not hyphenating after my son left to UK, just lazy and

at the same time took short trip to a few countries with my husband

and dear colleagues of mine. Ok, back to my recipe.

This snack was randomly made.  My husband keep on telling me

that he wanted to send me out to buy lunch which I decline

several times because I am lazy to go out and it was raining outside.

Told him that I will made this snack since I have all the ingredients.

It took me less than 15 minutes...very easy to make and delicious snack.

2 sheets of Dried Seaweed (used Roasted Dried Seaweed).

3 Eggs / 1 tablespoon Fresh Milk / 1/2 tsp Salt

 Crack all the Eggs inside a bowl, add in the Milk and Salt.

 With a fork, beat slightly the egg mixture and then stir it.

Try not to make so much of bubble.  That is why I stir it all the way.

 Use a colander to strain the egg mixture.

To obtain smooth egg texture for the egg roll.

 Chalaza on the left side of the photo, to throw away.

 Dried Seaweed - Use your hand or scissor to make into small pieces.

 Heat up non-stick pan with some oil with high fire.

Then lower down to medium fire.

 Pour in some of the egg mixture and will notice some slight bubble.

 Quickly add in the Dried Seaweed.

 Quickly roll the egg roll.

 Quickly roll the egg roll.

 Once done, push the egg roll to the other end of the pan.

And oil the pan again.

 Repeat again.

 Repeat again.

 Repeat again.

Repeat again.

 Repeat again until all the mixture has been used up.

 Slight brown both side and dish up.

 Let it slightly cool before cutting it.

Note  :  3 Eggs yield into 1 Egg Roll.

Serve immediately.  You can eat this Tamagoyaki by itself

or with rich or noddle.  Choice is yours.

I sent this photo to my dear daughter (today she has class) and

she immediately reply oooh...I want, I want!

Japanese Mushrooms and Prawns Omelette

Japanese Mushrooms and Prawns Omelette

You must be an alien if you don't love this dish... hahaha!

My whole family love this dish unconditionally.

Easy to cook and yummy to eat.

Just difficult to do the washing only     :)

One packet of white and brown Shimeji Japanese Mushrooms.

12 pieces of Prawns.

Few stalks of Spring Onions.

3 pips of chopped Garlic.

All prepared and ready to be cooked.

6 beaten Eggs with dash of pepper and salt.

 Heat up the wok with some cooking oil and stir fry the chopped garlic.

 

Once the garlic is slightly brown, add in all the mushrooms and stir

fry the mushroom until soften.

 Add in the prawns and stir fry further.

 Once the prawns is pinkish in colour, then it is cooked.

 Dish up and keep at one side.

Add in the chopped spring onions into the beaten eggs and stir until combined.

Heat up your pan with some cooking oil and then scatter evenly the

pre-cooked japanese mushrooms and prawns.

Pour in the beaten eggs slowly onto the pan.

 When the eggs are cooked at the outer side or you can move the

egg batter, then you can flip to cook the other side.

 I did not do a good job on flipping to the other side    :(

Even though it does not look nice BUT the taste is delicious.

So, why wait more, go now and cook for your family.

They will enjoy this dish for sure.

Pan Fried Eggs With French Beans And Dried Chinese Sausages

Pan Fried Eggs With French Beans

And Dried Chinese Sausages

This dish is very easy to cook.  It was taught by my dear mother.

Yesterday evening, we had steamboat for dinner and Fiona (my

daughter's friend) joined us also. While we are having dinner,

I asked her whether she will mind having pre-cooked dish to bring

home for her brothers and herself for tomorrow lunch or dinner.

She was surprised as to why I asked her this!  Told her that there is one

blogger who is having an "Egg" theme and I wanted to cook this dish to post

into my blog but nobody will eat this dish because today I won't be 

cooking lunch and dinner. She accepted my offer.

She is such a good, obedient and strong girl.  Whoever who has a son who marries her

will be lucky. She's been taking care of her three siblings,

cleaning, washing, cooking and etc and don't forget that she has to

attend college for her Law Degree.  I feel good that while I can post

this dish into my blog and at the same time, 

they can have motherly good food to eat :)

One handful of French Beans (wash and drain).

One pair of Dried Chinese Sausages (soak with hot water and take off the edible plastic).

6 Eggs (Not 4 as shown).

Slice thinly the French Beans and Dried Chinese Sausages.

Beat the Eggs with one teaspoon of Pepper and Salt.

Pan fry the Dried Chinese Sausages (slightly done will do) and put aside.

Heizzz....some of the Dried Chinese Sausages slightly burnt....forgotten

to watch out for it while doing other chore.

Mix thoroughly the beaten Eggs with French Beans.

I use a 8 inches non stick pan.

Heat up the pan with 1/2 tablespoon of cooking oil.

Once heated up, pour in two ladleful of mixture and QUICKLY 

place a few pieces of the Dried Chinese Sausage on top of the mixture.

If the egg mixture is moveable then the egg mixture is cooked. 

Then turn over to the other side to cook further.

Once cooked, turn into a serving plate.

The above egg mixture yield 3 slices.

Isn't its yummy?

My daughter's friend said it looks like Pizza and my daughter said

it looks like Korean Pancake. Dear Fiona, don't forget to give me your

comment on this dish.

Have a nice weekend.

I am submitting this to the Little Thumps Up "Egg" event organized by

Zoe of Bake for Happy Kids, Doreen of My Little Favourite DIY and hosted

by Yen of Baby Sumo, Eat Your Heart Out.

Braised Pork Belly With Soya Sauce, Garlic And Eggs

Braised Pork Belly With Soya Sauce,

Garlic And Eggs

My mother loves to cook this dish for us during my younger days until now.

Now I am cooking this dish for my family.  I think this dish has been

with us for more than 49 years (if plus my mother's younger

days, then it will be more than 100 years.... LOL).  This dish is very flavourful 

full of soya sauce and garlic and when you eat together with those eggs, 

it just make in heaven....you even wanted to eat more rice.

I remember one of my dear colleagues taught me one dish similar to this dish 

but without egg.   I concluded both dishes are delicious also.

My dear mother with my dear daughter.  This photo taken at Baskin Robbins

Ice Cream in Pavilion last two weeks ago.  My dear mother is 76 years old.  

Her feature does not look like one old  hag lady, am I right?  

She is still kuat (strong).  Her secret....be a vegetarian.

She is a vegetarian more than half of her age.

290g Pork Belly (Wash, drain and cut into slices with skin intact).

2 bulb of Garlic / 1 1/2 tablespoons of Caster Sugar

2 tablespoons of Cooking Oil / 3 tablespoons of Soya Sauce

1 1/2 tablespoons of Dark Soya Sauce / 1/2 tablespoon of Black Pepper

1 cup of Water

Heat up your pot with 2 tablespoons of cooking oil.

Add in the caster sugar and once it is caramalised.

Add in the slice pork belly and garlic.  Stir until all the oil and sugar

coated all the pork belly.

Add in the soya sauce, dark soya sauce and water.

Let it boil with high fire until boil and then lower the fire to medium.

Simmer it for 10 minutes or until the sauce left 1/2 cup.

(Note : The preference is yours if you prefer more sauce or little sauce.

To me, I wanted the sauce to be thicker.  If your family prefer more sauce,

by all means, add more water.)  Remember to taste it.

Add in the black pepper and stir until combined.

Switch off the fire.

Lastly, add in the hard boiled egg and stir until the sauce coated the eggs.

Yummy! Yummy! Yummy!

This dish was finished by my dear family.  Even the rice and sauce are all gone

together with other dishes that I cooked (Steamed Fish and Stir Fried Vegetable).

Don't be alarmed, it is more than the above picture.  

This dish is enough for four people.

I am submitting this to the Little Thumps Up "Egg" event organized by

Zoe of Bake for Happy Kids, Doreen of My Little Favourite DIY and hosted

by Yen of Baby Sumo, Eat Your Heart Out.

Happy Cooking and I hope you and your family will like this dish.