Friday, February 14, 2014

Long Bean Omelet

Have you ever seen purple long beans?  The beans look like small snakes or long worms at first glance.  After second look, ya they are long beans no doubts but in purple colour.

Cathy, my friend' s maid, gave some of the beans to me after her harvest, about 12 of them.  Too much for fry rice but too little to fry with (sambai dried prawns).  Oh ya, just nice enough for long beans omelet.  My mom used to cook this dish to go with plain porridge during our younger days. Mm....yummy , recalling those were the days eating long beans omelet with brothers and sisters.  This is a very simple omelet, just eggs, long beans, salt and pepper.

Well, I have 12 long beans,
4 eggs,
dash of pepper,
1/2 tsp soy sauce,
2 tbsp cooking oil,
4 pip of garlics,
salt to taste.

Wash and trimmed ends of the long beans. Slice very thinly, set aside.
Mince the garlics.  Use a fork beat up the eggs in a bowl with pepper and soy sauce.

Heat the oil in a frying pan, put in the chopped garlic and fry till fragrant.  Add in the sliced long beans and keep on frying.  Add in salt to taste. 

When the beans are almost cooked, arrange them in to one flat layer in the pan.  Pour in the egg mixture over the beans, ensure all the beans are well coated in the egg.  Cook for a few minutes on 1 side until dry and nicely browned.

Then flip to the other side, continue to fry until golden brown. I used the spatula to slice into 4 pieces.
Simple and delicious long beans omelet is done, taste as the same of the green long beans  though is  purple in color.

Fish with black bone chicken essence

Chinese New Year is a festive of exchanging presents and goodies, and a lots of good verses to be spoken especially with older generations of parents and grandparents around.
As usual, i will receive oranges, dried mushrooms, abalone, cookies and on and on.  I was especially attracted to a yellow box with a picture of black bone chicken.  With curiosity I read the label and was amazed to find out that was black bone chicken essence, there are many brands of chicken essence in the market but never see a black chicken essence before, quite interesting.  This is from Elken ( a famous direct sell company).   I found a leaflet which contain the box of chicken essence, it explained that this essence is free of fat, free of cholesterol, free of preservatives, no artificial colouring and no added flavouring, another leaflet which has a simple recipe for cooking fish.

So, today I am going to try out this special chicken essence and follow the recipe given.

The recipe called for grouper slice, but I have a whole fish of other kind, so cut into half for easy frying. (I double all the ingredients, I  used 1 bottle of normal chicken essence with a bottle of  black bone chicken essence)

The ingredients,

1 bottle of black bone chicken essence,
1 slice of grouper fish (about 300g)
1 tbsp young ginger
3 tbsp cooking oil
1/2 tsp of chopped spring onions
1/2 tsp of goji berries
salt and pepper

Clean the fish and use kitchen tower to dap dry the fish.  soak and clean the goji berries in water, finely slice the ginger and set aside.
Heat up the oil in a frying pan, pan fry the fish until cook.
Dish out the fish onto a serving plate.  Pour out excess oil and leave about 1 tbsp oil on the pan.  Stir fry the ginger until fragrant, add in the goji berries, salt and pepper.  pour in the chicken essence.  Bring to boil and pour the cooked mixture over the fish, Garnish with spring onion or parsley and serve hot.