Steam Savoury Egg Custard with Mince Meat

A dish I made this evening for dinner. A simple dish to make and always taste yummy.

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You may not want to add the fried garlic onto the egg custard if you're not much of a garlic fan. My hubby doesn't like it with garlic. So, this is aboslutely an optional choice for you.

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Here's the recipe.....

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Ingredients:-
- 3 eggs
- 3 tbsps of minced meat (marinated with 1 tsp of concentrated chicken stock, a dash of pepper and 1 tsp of sesame seed oil)
- 200ml water
- Salt and pepper
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Topping:-
- 2 tbsps oil
- 2 tbsps chopped garlic
- 50ml water
- 1 tsp sugar
- 1 tbsps soy sauce
- 2 tbsps sliced spring onions
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1) In a heatproof dish, beat the eggs with water, salt, pepper and minced meat until thoroughly mixed.
2) Prepare a wok / steamer for steaming
3) Bring water to boil, then turn down the flame to low
4) Steam the dish for 10-15 mins, or until eggs are set
5) Heat oil in a pan and add in chopped garlic to brown lightly.
6) Sprinkle the browned garlic on to the custard.
7) Then add soy sauce, water and sugar to the oil which is still in the pan
8) Bring to boil and pour over the custard.
9) Garnish with sliced spring onion.
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Ta da!!!!!

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Penne Pasta with Creamy Meat Sauce

I got hold of this recipe and decided to give it a shot. Turned out pretty well. It's more of a dry recipe and does not have much gravy. So, if you are a gravy person, this is not for you.....
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This dish serves 4.
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Ingredients:
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 1 medium carrot, shredded
- 1 rib celery, finely chopped
- 8 ounces ground beef (240g)
- 1/4 cup dry white wine
- 1/3 cup tomato paste
- 1 2/3 cups milk, divided
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried leaf oregano, crumbled
- 12 oz penne pasta (340g)
- 3 tablespoons grated Parmesan cheese
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1. In a large non-stick skillet, heat oil over medium heat. Add onion and cook, stirring frequently, until softened.
2. Stir in shredded carrot, chopped celery, and 1/4 cup water; cook until vegetables are tender and liquid has evaporated, about 5 minutes longer.
3. Stir in ground beef and cook until browned, about 4 minutes.
4. Add wine and cook until the liquid has evaporated, about 5 minutes.
5. Stir in tomato paste, 2/3 cup of milk, salt, pepper and oregano, reduce heat and simmer, stirring frequently, until the milk has been absorbed.
6. Continue cooking until the sauce is thickened, gradually adding the remaining 1 cup of milk.
7. Cook until all has been absorbed, about 20 minutes longer.
8. Meanwhile, cook penne pasta in a large pot of boiling water until just tender; drain well.
9. Transfer sauce to a large serving bowl. Add the penne pasta and Parmesan cheese; toss penne pasta gently.
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Ta da!!! Not a difficult dish to prepare.....
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Enjoy.....
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Chicken ala King

I have always love this dish since a child and I was really glad to get my hands on this recipe. You have no idea my anticipation the whole day of eating Chicken ala King!!! And the best part is that it is not a difficult recipe to follow.......it serves about 6.

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For 9 years, hubby has always been watching me eat Chicken ala King at The Ship. Everytime I go there, I will always order the same dish and nothing else. This was the first time hubby tried my Chicken ala King and he liked it....

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Ingredients:
- 1 cup sliced fresh mushrooms
- 1 small red bell pepper, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 4 tablespoons butter
- 2 cups white sauce, recipe link below
- 1/3 cup dry sherry
- 1 1/2 teaspoons dried leaf tarragon
- pinch ground cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 4 egg yolks
- 1/2 cup heavy cream
- 3 cups diced cooked chicken

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1. In a saucepan sauté mushrooms and red and green bell pepper in the butter for 4 to 5 minutes.

2. Add white sauce, sherry, tarragon, cayenne and salt and pepper.

3. Bring just to the boiling point, stirring constantly.

4. Whisk egg yolks with cream and quickly stir into the sauce.

5. Add the chicken and heat through; do not boil.

6. Serve chicken a la king over butter rice, toast, or pastry shells.

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Do give it a shot if you love creamy stuff. It is not for everybody.....

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White Sauce

This is a savoury sauce and it is used for my next recipe; Chicken ala King.
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Ingredients:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- salt
- white or black pepper
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1. Melt butter in a saucepan over low heat; stir in flour.
2. Stir and cook for about 2 minutes. Do not brown.
3. Gradually stir in milk and continue cooking over low heat, stirring constantly, until sauce begins to thicken.
4. Season with salt and pepper.
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The above makes 1 cup of white sauce.
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Cheesy Spaghetti Carbonara

Some time back, hubby got hold of this recipe and gave it a shot. Most of the time, people will just go ahead; buy the prepared sauce and just add the necessary meat into it. We decided to make it from scratch and we're happy to say that the results turned out well. Only thing is that you need to eat it immediately once it's cooked because when it is cold, the cheese and cream will harden slightly thus making the noodle a bit lumpy. You may add a little milk or water to smoothen things a bit.

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The reason I call it cheesy carbonara is because it really is and there are many types of carbonaras.....the dry one like this one and the ones with more gravy. Another time, hubby will give the other type of carbonara a shot.

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On another note, when you fry the bacon, please DO NOT add any oil as the bacon will release its natural oil. Just ensure that the pot is hot and when you add the olive oil, just add a few drops.

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Anyway, here's the recipe......

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Ingredients: -
- 6 egg yolks
- 2 cups of whipping cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp pepper
- 500g bacon cut in small pieces
- 1/2 cup onion, finely diced
- 2 cloves garlic, finely diced
- 1/2 tsp oregano
- olive oil
- 1/2 cup white wine
- 750g spaghetti or whatever pasta that you would prefer

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1. Mix the first 5 ingredients in a bowl and set aside.
2. Fry bacon with medium heat until most of the heat is released but before it becomes crispy. (Make sure you use a large pot as you will need to add the pasta into later)
3. Add wine and oregano. Reduce the wine at medium to low heat
4. Add onion and garlic to bacon and saute for about 10-15 mins. Add olive oil for the last few minutes.
5. About half way through of Step 4, begin to boil the spaghetti. When the spaghetti is ready, mix into the bacon.
6. Mix in the cream mixture, one half at the time.

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Voila.....you have a homemade spaghetti carbonara, made from scratch and it's yummy. Healthy and yummy....

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A you can see, my little one is attacking her pasta with relish!!!!

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