GOURMET(1)

Basic Omelette

Want to know how to make the perfect omelette? Look no further. This recipe is for a basic omelette with three eggs: enough for a hearty breakfast or brunch, or a light supper for one. A gentle drag then fold creates the perfect blanket for cheese and your favourite fillings.

INGREDIENTS

3 eggs, beaten

1 tsp olive oil

1 tsp butter

METHOD

STEP 1

Season the beaten eggs well with salt and pepper. Heat the oil and butter in a non-stick frying pan over a medium-low heat until the butter has melted and is foaming.

STEP 2

Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.

STEP 3

Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.

STEP 4

At this point you can fill the omelette with whatever you like – some grated cheese, chopped chillies, fresh herbs, sauteed mushrooms or smoked salmon all work well. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.

Making an omelette at home is not difficult. With a few basic steps and a flip of the wrist you can pull this off in minutes. 

Malay Style Telur Gulung

INGREDIENTS

3 eggs

a pinch of salt

vegetable cooking oil

METHOD

1. Beat egg and salt in a bowl.

2. Heat a frying pan on medium heat, lightly brush the pan with some oil. Pour a third of the egg on the frying pan and make a thin layer of crepe. 

3. Once the egg is set, which is very fast (about 10-15 seconds), quickly slide it out to a chopping board. Repeat two more time.

4. Roll each of the crepe and slice thinly. 

Ready to be served on top of fried rice or fried noodle as garnish. 

Scrambled Eggs

INGREDIENTS

4 eggs

¼ cup of whole milk 

Salt and Freshly ground white pepper (or black pepper), to taste

1 tablespoon of butter

METHOD

1. Crack eggs into a bowl, add salt, milk, pepper and whisk until well blended.

2. Melt the butter in a medium non-stick pan over medium-low heat.

3. When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds. 

4. When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately. 

- TESSA

Mint Iced Tea

Mint tea is a delightful and refreshing way to stay healthy and can help you boost your immune system, improve digestion and reduce aches and pains.

Ingredients

2 Tea Bags (4 grams)

10 cups water

Handful of fresh mint 

Sugar Syrup/Honey to taste

Method

1. Wash mint leaves and remove stems. Place it with tea bags in a heat proof bowl. 
2. Boil 9 cups of water in a pot and pour over into the bowl. Cover the bowl and let steep for 10 to 15 minutes. 
3. Strain, remove and discard tea bags and mint leaves. Refrigerate until thoroughly chilled. 
4. To serve, fill glasses with ice. Pour tea over ice. Add 2 to 4 teaspoons of sugar syrup or honey to each glass to your liking. 

Fresh Rose Pandan Syrup Drink

Pandan is a tropical, cultivated plant also known as Screwpine. Potential health benefits of pandan · May reduce arthritis pain · May help manage blood sugar · May boost oral health.

Ingredients

10 pandan leaves

10 cups of water

1 1/2 cup of sugar, to taste

2 tablespoon red colouring liquid

Method

1. Wash pandan leaves thoroughly and tie them into a knot. Pandan is a little like leek in that they can hide a lot of dirt in between the leaves, especially towards the stem near the bottom.
2. Boil the knotted leaves in a saucepan of water, sugar, red colouring for 10 minutes, or until it reaches a simmer and the sugar has dissolved. Set aside to cool. 
3. Strain into an ice-filled old fashioned glass. Garnish with fresh pandan leaf knot and serve cold.

- TESSA

Chicken Curry - Kari Ayam

Not sure what to make for dinner? This homestyle chicken curry recipe is easy and delicious.

Ingredients

1kg Chicken, cut into small pieces

24 gram packet ADABI chicken curry powder, mixed with some water, and 1 teaspoon chili powder

8 peeled quartered potatoes

1 cup chopped onion

2 cloves garlic, crushed

1 tablespoon of Grounded Ginger

2 lemongrass, use the white parts only, pounded

4 tbsp olive/vegetable oil

3 cups coconut milk

1 tamarind slice (asam gelugor)

Salt to taste

METHOD

Step 1

Heat oil in a pan. Add curry paste, onion, ginger, garlic, lemongrass and fry until oil separated. Then add potatoes, coconut milk and lower the heat and simmer for 8 minutes, until potatoes half cooked.

Step 2

Add chicken pieces, tamarind slice and salt. Simmer chicken in sauce until cooked through.

Step 3

Ready to serve with cooked Basmati rice.

How to Cook Basmathi Rice in a Rice Cooker?

Aged, long grain basmati rice needs more liquid than other types of basmati rice. You want it to be firm, each kernel separate, but soft enough to break easily between your fingers.

INGREDIENTS

2 cups basmati rice

4 cups water

- TESSA

Beef Soy Sauce - Daging Masak Kicap

Ingredients

400gm beef cut into small cubes

2 carrots, sliced

2 potatoes peeled, quartered

2" ginger root - crushed 

2 yellow onion - sliced 

2 large cloves garlic - roughly chopped

4 tablespoons olive oil

Seasonings

4 tablespoons of JALEN soy sauce

1 cup water

1 tablespoon of flour

1 tablespoon sugar

1/2 teaspoon grounded coriander powder

1/4 teaspoon grounded black pepper powder

Method

• Heat oil in a pot. Add the onion, ginger and garlic, stir-fry until aromatic.
• Add beef into the pot, followed by carrot and potatoes.
• Add water and all the seasonings, stir to combine well.
• Cover the pot, turn the heat to low, simmer and cook until the beef becomes tender.
• Serve hot with steamed white rice.

- TESSA

NASI LEMAK

INGREDIENTS

2 cups thick coconut milk

2 cups water

salt to taste

2 pandan leaves

2 cups long grain rice, rinsed and drained

METHOD

Place the rice in a pot and add the salt, pandan leaves, coconut milk, and water. Bring to a boil over medium heat, then simmer, uncovered, until steam holes appear in the rice and the surface looks dry, about 10 minutes. Reduce the heat to low, cover with a tight-fitting lid, and cook, without stirring, until all the coconut milk is absorbed and the grains are tender and fluffy, about 20 minutes more. (Alternatively, you can cook all the ingredients in a rice cooker.) When the rice is done, discard the pandan leaves and stir the rice.

SAMBAL IKAN BILIS (DRIED ANCHOVIES SAMBAL)

INGREDIENTS

1 cup ikan bilis, dried anchovies (Wash the anchovies well, then drain the excess water)

1 red onion

1 clove garlic

4 shallots

15 dried chillies (soak for 30 minutes in warm water and drain)

1 teaspoon belacan, prawn paste

1 cup of water

1 tablespoon tamarind paste

1/4 teaspoon salt

2 tablespoon sugar

METHOD

• Blend the shallots, red onion, garlic, prawn paste, and dried chillies finely with 1/2 cup of water.
• Heat up the oil, and fry the blended ingredients over low heat, stirring from time to time until fragrant and the oil floats to the top.
• Add the ikan bilis and increase the heat to medium.
• Fry for another 5 minutes to mix the ikan bilis and sambal.
• Add tamarind juice, 1/2 cup of water and bring to a simmer. Then, lower the heat and cook till the oil floats to the top.
• Cook it to the consistency you like - if you want a dry sambal, cook it longer.
• Season. Add salt sparingly as the ikan bilis is salty. If you like your sambal sweet, use more sugar.

- TESSA