Or luak? I think that’s what its called here. This is how I made my own oyster omelette. Technically, seafood used is not an oyster but a small mussel.
Oyster Omelette My Way
Category: Asian Dishes
Begedil (Potato Patties)
Who can claim to be a Singaporean but not like begedil? Scoffs at anyone who doesn’t like them. What is not to like? Meat? Check. Potatoes? Check. Egg? Check. Oh, no offence to vegetarians. Hmmm…
Certainly with this kind of recipes, there are many variations. Today, mine was super easy. Fried potatoes whizzed. Minced meat, fried. Add them together with some breadcrumbs (as the mixture was too soft) coat them with beaten egg before frying and voila!
A few years ago I made begedil from scratch. That is to say, I fried the potatoes and then, instead of whizzing them in the blender I used a pestle and mortar and pounded them till mashed but too too fine (like you would in a blender). Added in some fried onions, finely diced Chinese celery leaves, white pepper and minced meat. It was a labour of love for a loved one. Now, after two kids, I think the blender version would do.
Also, you could boil the potatoes instead of frying them. Basically, you can do whatever you want to them as long as you dip them in egg before you fry and they look like small little flat discs.
Sweet and Sour Fish
You know, with rising food prices and all, we ought to all learn to cook. Granted, my cooking is always on the so-so side with the occasional ‘good’ ratings given by the family, but I will not give up cooking. Who knows my dream to open up that book cafe will one day materialise! Anyway, we all ought to learn how to cook and to improvise the recipes as many of the recipes do call for a lot of ingredients. And ingredients mean money.
So today, I used up the other packet of sutchi fillets (they were on sale last week: 2 packs for the price of almost one!). I decided to make sweet and sour fish. The only thing I had to buy was the tinned pineapples, but I know I’ll make use of the leftover pineapples one day too. And oh, capsicum.
Stir Fried Lala (Clams)
I’ve always wanted to get those fresh clams at my nearby fishmongers. I mean, I know these babies are super duper fresh compared to the ones I see at NTUC because they were squirting out water still as I was pondering over whether to buy them or not. In the end, I did and the minute I got home, put them in a basin of salted water. I left them to soak for half an hour, and then cleaned them and proceeded to quickly stir fry them. I had some leftover sambal tumis- a Malay sweet chilli paste. I cooked the clams in a little bit of the sambal tumis and then some leftover pasta sauce and before I know it, the clams are cooked.
Bibimbap…Sorta
Last Sunday as I was browsing along the aisles of a huge NTUC, I chanced upon this…
I read the ingredients, checked the label thoroughly and saw the tiny halal logo but checked and re-checked the ingredients again…and then quick as lightning, I dumped it into my basket. It’s Korean bibimbap for goodness sakes! I was so excited that I couldn’t wait to go home and cook my version of bibimbap.
Why my version? I reckon what’s great about bibimbap are just three ingredients – the sweet chilli sauce, fluffy Japanese white rice and a fried egg. The other thing is that there must be something crunchy and a protein. I had leftover roasted honey chicken so I cut them into slices. I had broccoli that I intended to stir-fry al dente. And I had bonito flakes…
I loved it! I will not crave for bibimbap anymore coz I can cook one at home! Granted, it’s not authentic what without the funny Korean seaweed etc but I can add whatever I want into the bowl, dump the chilli sauce and an egg and I will be satiated.:)
The Occasional Cook 