Oyakodon

This is one of my favourite one dish Japanese cuisine. I like the combination of egg and chicken.. For my version, I added seaweed strips for another type of combination as I think the seaweed taste very matches with egg and chicken.

Serves 2

Bacon Wrapped Enoki Mushroom

Found this recipe on my facourite recipe website :noobcook. I pretty much like this recipe as it does not require any seasoning as the bacon itself have seasoning. Another added bonus point is that requires oven cooking only. More healthier.

Serves 2

Salted Vegetables Soup

This is one of my favourite soup. During weekdays lunch, sumtimes I will prefer nothing esle but a hot bowl of soup with a bowl of rice. 

So I have tried to study how to cook a salted veggies based on my observations on home n outside. N finally I figure it out. hehe

Serves 2

Tomato eggs with tomato sauce

In the past I only know of sunny side up, stir fried eggs with onions. I did not know that tomatoes also can goes well with eggs too!

Anyway I entire adapt the recipe from I eat I shoot I post facebook. I tried it twice and is pretty easy to cook and matches well with rice..

Serves two

Mei Cai Kou Rou

My recent addiction~ Actually I have been wanting to try out this recipe and this is one of my favourite dishes when I chose to eat teochew porridge. Pork belly and mei cai was such a great conbination..

I went to research around on how to make this dishes. I found one at noobcook.com and another one at werynice.com. I combine both recipe together as noobcook teaches a fast way on how to remove saltiness and any ting sand particles and wervnice teaches a much simpler way to prepare it.

Serves two

Chye Pok Omlette

This one of my classic dish which I like to match with some congee like sweet potato congee. or I can even match with normal. Is a very simple and easy to follow recipe..

Ingredients-
some chye pok - 2 servings, rinse and pat dry.
3 eggs
Some white ground pepper to taste.

Method-

1. Whisk the eggs with chye pok and season with white pepper.
2. Heat 1 tbsp or more oil and pour in one portion of the egg mixture.
3. Use the back of the fork to spread the chye pok more evenly on the egg.
4. When the egg is almost done, turn to the other side to get the lightly brown color.
5. Do the same to the other side.
6. Repeat step 2 - 5.