・ Tamagoyaki ・

One of my friend, she saw a tamago square pan while she was traveling in Japan and she was tempted to do a tamago badly.

But finally she didn't buy it. So I gave her one that I found in Daiso.

It's much more cheaper. Only 60 Baht.

But as price always comes with quality so this Daiso square pan is not suits for using on high heat. It has sticker on the pan warns us to use this pan only on simmer heat.

But for making tamago, simmer heat is OK.

So, if you already got the pan and ingredients, follow me.

Tamakoyaki

(for 2-3 pax)

Ingredients

3 Eggs

Sugar 1 tablespoon

Salt 1 teaspoon

Oil 1 tablespoon (For fry eggs)

Utencils

Small mixing bowl

Long chopsticks

Tamakoyaki square pan

Kitchen towel

Heat proof ladle

Sharp knife

Preparing step

Break the eggs into mixing bowl. Use chopstick to mix egg yolk and white. Careful not to make bubbles. Adding sugar and salt. Stir.

Direction

Place the pan on low heat until the pan is hot. Pour oil on the pan. Use kitchen towel to spread it evenly and absorb the excess oil.

Pour 2 tablespoons of egg mixture into pan. Tilt the pan until it's fully covered by egg. When the egg is cooked use the ladle to flip the egg forward 1.5 inch wide.

Pour 1 1/2 tablespoon of egg mixture into pan. Tilt the pan until it's fully covered by egg. Use the ladle to flip egg downward.

Repeat steps until no egg mixture left.

Bring tamakoyaki on the chop plate. Cut with sharp knife 1/2 inch wide.

Eat with Japanese rice or use as sushi ingredient. Enjoy. ;9

The Daring Cooks December 2010 Challenge: Poach to Perfection!

Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

I haven't try to poach egg before and I thought it would be not so difficult.
I saw it many times in (cooking) comics and it's seems really easy. (Just throw eggs into water) And after I have join this challenge, I realize that, of course , it has to be that easy because they are not in real life. :D

And now it's time to show my (un)perfect poach. Haha...




I decided to combine my poached egg with spaghetti again.
And this time it's quite different because this spaghetti is sweet.
It might feel strange at the first time but I think the taste is smoother along the way.

Again, I used recipe from my favorite "Pasta Pasta" book.

Pasta with poached egg, mozzarella, and tomato.

Ingredients

Capellini 50 grams
Boiling water 1.5 Liter
Salt 1 tablespoon
(Synthesis salt 2/3 tablespoon)

Mozzarella 30 grams
Ripe tomato 1
Basil 4-5 leaves

A ingredients
Olive oil 1 tablespoon
Sugar 1 tablespoon
Salt 1/4 teaspoon
Pepper to taste

Olive oil 2 tablespoons
Poached egg 1
Pepper to taste

Direction:

I. Poach egg

Ingredients
Eggs (size is your choice)
Splash of vinegar (for poaching)

• Add salt and a splash of vinegar (any kind will do). I added about a tablespoon of vinegar to my small saucepan (about 3 cups of water/720 ml of water), but you may need more if you’re using a larger pan with more water.

• Crack eggs directly into the very gently simmering water (or crack first into a bowl and gently drop into the water), making sure they’re separated. Cook for 3 minutes for a viscous but still runny yolk.

In this book, it also suggest another way to poach egg by using instant noodle cup by put egg (with shell) in the cup. Pouring hot water about 8 part of the cup, cover with foil and wait for 25 minutes.
But I didn't try this method because I don't have any instant noodle cup. But I think I should keep some to make this experiment next time.

II. Spaghetti

• Rubbing mozzarella and knead it to square shape size 1.5 c.m. Cut tomato into square shape size 1 c.m. Leave core and seeds. Coarsely chop basil and combine all 3 ingredients with A ingredients. Stir.
• Put salt in boiling water, break half of capellini and put it in the pot.
  Boil as long as suggested and bring to cold water. Drain.
• Combining cooked capellini with olive oil and mix with mozzarella mixture in the first bullet. Mix well.
  
• Bring to plate. Put poached egg on top. Serve.
  

Enjoy :)

・Sophie Dahl's Omelette Arnold Bennett ・

Hi! everyone.

Since this week I'm alone in the house.
So I don't have pre-packed breakfast from my mom and I have to make it myself.
Sometimes I quite jealous those who can drink only coffee and count that as their breakfast.
It looks so easy, compare to me that have to eat a big meal breakfast.

But once you start eating a real meal on your breakfast, you can't turn back to your "coffee only" breakfast again.
You will be super starving and won't have any energy to do things.
(Am I too dramatize ? ;b)

Another shameful reason is that my stomach is a super grumpy one. If you don't feed it on time, it will rumbling like it says "Feed me... feed meeee......". LOL LOL
It's sound is super loud and will increasing the volume until I feed it.

And because I have to take care of everything before I leave the house, feeding cats, dogs, and fish, I have to choose less complicated and quickly prepared recipe.

And I found this,

What I love about the recipe is all ingredients are basic ingredients that most kitchens already has plus the procedure that is quick and easy.
I did adjust a little by adding cooked rice to help me survive until noon. (As I said, I need a BIG meal breakfast. :) )
And because I didn't have creme fraishe so I made it up by adding yogurt into whipping cream. Here is the direction. (Thanks to khun Pook from Dailydelicious. :) )

Now... my failure's turn, see .. even the easiest recipe, I still made mistake.
How incredible I am. LOL LOL

I bring the omelette out of the oven too soon and the egg still raw. - -'

But it is easy to fix, I just put it back in the oven. Haha..
And I garuntee that the taste is still good.
I think this is a great combination like Miss Dahl said; Parmesan, eggs, and fish these ingredients brings a spectacular taste and aroma. Ummm... :9


And this is Lamewliving's version of Omeltte Arnold Bennett.


Tada !!

Yum. :)