Thứ Ba, 27 tháng 8, 2013

Fried Egg With Salted Mustard Leaves [Kiam Chye]

Another quite unusual omelette recipe which was published in Marshall Cavendish  table calendar years ago.  The previous unusual egg recipe from the same calendar was posted several days ago [Spicy Salted Eggs]

Month end is coming soon and I think my egg-tion must cease too.  I'll definitely sit back to enjoy all the wonderful recipes shared in this month's LTU event.


I can say this is the first time, I'm frying omelette with preserved mustard leaves [salted leaves - kiam chye - hum choy].  Very simple recipe and not much ingredients but this omelette is egg-cellent. 

Ingredients
[serves 2-4]
100 gm preserved salted vegetables - kiam chye - julienned and soaked for 5 minutes.  Drain and squeeze dry
2 cloves garlic - chopped
1 red chillies - deseeded and julienned
1 sprig coriander leaves - chopped
150 gm small prawns - shelled and cleaned
2 - 3 tbsp oil
2 large eggs - lightly beaten with 1/2 tsp salt and ground black pepper. Add in chopped coriander

  1. Heat a non stick pan on medium low heat.  Fry julienned salted vegetables for a few second.  Push aside, add in oil.  Fry garlic.
  2. Add in chilli and mix with vegetables.
  3. Pour in beaten eggs, swirl pan to form a round omelette.  Before top of egg is cooked, add prawns.  Cook for about 2 minutes.
  4. Flip the omelette over and cook through.  
  5. Cut up roughly with ladle and serve.






I'm linking this post to 
Little Thumbs Up August Theme - Eggs organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by 

I'm also  linking this post to Cook Your Books #3 Event  hosted by 



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