Awesome Devilled Egg Topped with Salmon Caviar

When I saw Baby Sumo's Devilled Eggs and Guai Shu Shu's, I know I must make this.  The name DEVIL also attracted my curiosity to give this a try.  Oh Gosh!  This is so yummy and easy to make.  You can be creative with the seasonings or add any of your favourite ingredients.  Let your imagination runs wild....  This is indeed a very interesting egg dish and a keeper too.

Ingredients used are very simple and the seasonings can be varied depending on your taste.

This recipe is adapted from Baby Sumo with some minor modifications.

Ingredients :

- 4 hard boiled eggs (shelled)

- 1.5 tbsp mayonnaise

- 1 tbsp butter

- 1/4 pcs cheddar cheese

- a dash of salt

Seasonings/Toppings : (depending on individual's preferences)

- a dash of grated nutmeg

- some mustard

- some salmon caviar

Method :

1)  Halve the hard boiled eggs lengthwise and carefully remove the egg yolks into a bowl.

2)  Mash the yolks with a fork.

3)  Add cheese, mayonnaise, butter and salt.  Mix well into smooth paste.

Oops, forgotten to take a shot of the ready smooth paste :(

4)  Scoop or use a plastic piping bag to pipe the egg yolk mixture into the hollow egg whites.

5)  Grind some nutmeg powder on top of the eggs. 

6) Then, top it with some salmon caviar.

7)  You can omit the salmon caviar and just top it with some mustard or you may also top it with both salmon caviar and mustard too.

Do these Devilled Eggs give you cold sweat????

Or are you already drooling............????

Here's a treat for you... :)

Isn't this a perfect party food?

I am submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by Baby Sumo of Eat Your Heart Out.

I'm also linking this post to September 2013 Cooking With Herbs Blog Challenge hosted by Lavender and Lovage.

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Fragrant Golden Fried Pearl White Rice (Meatless Recipe)

I have wanted to cook golden fried rice for the past few days but if I am to use brown rice for this, the outcome may not be that great.  You see, we have been consuming brown rice for more than 15 years and occasionally I would buy white rice if there's any recipe that need it or give better result if used white rice. Then, I remember I still have a packet of Sekinchan pearl white rice and decided to use it.  The rice is pearl white and I know if I would to fry it with egg yolks, the colour would be great.

This rice is very yummy if used it to cook porridge :)

Look at the rice; oblong shape and glossy white

This golden fried rice is adapted from Y3K Recipe 73 pg 24

This is a very simple, quick and yummy fried rice.  It's my first time trying out this golden fried rice and we love it.  We had it with simple stir fried bok choy and chicken soup.  A very simple but satisfying meal :)

Ingredients :

- 4 bowls of cold cooked rice

- 2 hard boiled salted duck egg yolks (I used homemade salted duck eggs)
- 4 egg yolks

- cooking oil (I used ghee oil)

Seasonings : (to taste) I omitted the seasonings as my homemade salted duck eggs is already quite salty

- pepper

- salt

Method :

1)  Mashed the salted duck egg yolks.
2)  Add egg yolks to the  cold rice.

3)  Mix well the egg yolks with the rice.

4)  Heat oil in a wok and add mixed egg yolk rice.  Stir fry and mix well until aromatic.

5)  Add mashed salted duck egg yolk.  Stir and mix well until aromatic.

6)  Add seasonings if necessary and serve.

Here's a bowl of aromatic Golden Fried Rice on me :)

Isn't this golden yellow rice look great?

You can do it too.  It's easy peasy and fuss free~

I am submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by Baby Sumo of Eat Your Heart Out.

This post is also linked to Cook-Your-Books #3 hosted by Joyce of Kitchen Flavours.

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Sitiawan Fuzhou Egg Noodles (Long Yan 蛋燕)

Has anyone tried Fuzhou egg noodles which is also called Fuzhou flat flour noodles (pan mien) from Ayer Tawar or Sitiawan in Perak? This is a traditional dish especially for folks in my hometown, Ayer Tawar.  My family members love this.  I remember the very first time when I cooked this for my own family (that was few years back), my girls and hubby love it so much. 

The batter can be varied according to your preference. I have seen others added rice flour and 5 to 6 eggs for the batter. I have tried the batter with added rice flour and 3 eggs but I just don't like the texture. Later, I got this recipe from a childhood friend and I just followed the measurement she gave me. Eh... I like it. Since then, I stick to this recipe. You can be flexible with the batter depending on your taste.

PART I :

Ingredients for Egg Noodles (batter) :

- 500g tapioca flour

- 190g plain flour 

- 710ml water

- 1 egg (add extra eggs if you want it to be more springy)

(if you do not like to add any egg, the water should be 750ml.  1 egg->reduce 40ml water)

 Method :

1)  Put all the batter ingredients into a big bowl.  Stir and mix well until the batter is smooth.

2)  Heat 1 tbsp of oil in a pan or wok.  Pour 1 ladle of batter into the wok and fry until both sides are cooked.  Repeat the whole process for the remaining batter.

3) It's not necessary to add oil to the pan anymore as the pancake will not stick to the pan or if you are using non-stick pan.  I used AMC pan and I only used 2 times of oil for the whole batch process.

4)  Roll the pancake individually and use scissors to cut it.  Place the freshly cut egg noodles into a serving bowl and add your choice of soup into it.

5)  The balance of egg noodles can be stored in the fridge or frozen for future use.  However, for refrigerated egg noodles, you need to add it into the soup to be cooked for a while before serving.

PART II : (you can use any of your preferred soup but I prefer anchovies/ikan bilis stock)

Ingredients for soup : (individual's preferences)

- prawns (shelled and marinated with salt)

- fish balls

- shredded mushrooms

- shredded black fungus/woodear

- shredded chicken meat (I used leftover from the previous evening doubled boiled ginseng chicken soup; just want to be thrifty, hehehe)

- fresh vegetables 

- anchovies/ikan bilis stock

- some chopped garlic

- cooking oil

Seasonings : (to taste)

- salt

- soy sauce

- a dash of pepper

Method :

1)  Heat oil in a wok or pot and saute garlic until fragrant.  Add all the ingredients except fish balls and vegetables.  Stir fry until aromatic and add anchovies stock.

2)  Cover and bring it to a boil.

3)  Add fish balls and vegetables and cook until vegetables and fish balls are cooked.

4)  Add seasonings and ladle the soup into a serving bowl filled with freshly cut egg noodles.

Make extra pancakes/egg noodles and refrigerate it.  You can have it anytime even for breakfast.

Isn't this homemade noodles anytime healthier than the commercial instant noodles???

I am submitting this post to Malaysian Food Fest Perak month hosted by WendyinKK of Table for Two….or more

I am also submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by Baby Sumo of Eat Your Heart Out.

To receive new updates, do LIKE me on FACEBOOK. Thanks!

http://www.bloglovin.com/en/blog/6015563 Follow this blog with bloglovin Thanks for visiting my blog and leaving me comments.. I really appreciate all your visits and comments! Have a nice day :)