Sardine Pate

INGREDIENTS
2 cans sardines with bones, in EVOO
1 hard-boiled egg
1 tsp capers
2-2.5 Tbsp soft butter (more for creamier pate)
1/2 red onion
1 tsp mustard
A little fresh dill (or parsley -- or skip it, but dill adds a special touch!)

INSTRUCTIONS

1. Drain the oil from the sardine cans.(Don't toss it -- save it for a tomato sauce!)
2. Place the sardines in a food processor.
3. Add the hard-boiled egg, capers, soft butter, red onion, dill, mustard, salt, pepper, and lemon juice.
4. Blend everything until you get a smooth, creamy paste.
5. For best results, let it rest in the fridge to firm up slightly. (But let's be honest... it's amazing right away too.)

Sourdough discard waffles

Ingredients

142 g AP flour
6 g baking powder
30 g granulated sugar 
4 g salt 
2 large eggs
170 g whole milk
226 g sourdough starter, unfed/discard 
40 g unsalted butter

Method

1. In a medium bowl, whisk together flour, baking powder, sugar, and salt until well combined.
2. In a large bowl, whisk together eggs, milk, starter, and melted butter until well combined.
3. Add dry mixture to wet mixture and whisk until just combined. (Depending on the thickness of the starter, you may need to adjust the batter's consistency. It should be the consistency of pancake batter. Add milk to thin it, if necessary.)
4. Cook in waffle iron according to the manufacturer's directions. Serve right away with butter and maple syrup.

Kacang Pool (Thermomix)

Ingredients
1 green chilli
3 garlic
20g oil

1 can kacang pool (foul medames)

1tsp black pepper

2 tsp cumin

salt to taste

1 Tbsp tomato puree

1 can water

3 eggs (with salt & pepper)

Method

1. Chop green chilli & garlic for 3sec/speed 6.5.
2. Add oil & saute for 5min/120c/speed 1
3. Add kacang pool, pepper, cumin, salt, tomato puree & water.
4. Beat eggs with salt & pepper.
5. Place wet baking paper into varoma tray & pour eggs into varoma tray and place onto mixing bowl.
6. Set 10min/ Varoma /speed 1.
7. Serve hot

Scrambled Eggs (Thermomix)

Difficulty : easy

Preparation time : 5 min
Total time : 10 min
Serving size : 2 portions

Ingredients
6 large eggs, at room temperature
¼ tsp fine sea salt
1 pinch ground black pepper
50 g milk
30 g cream
30 g butter
1 Tbsp fresh chives, snipped in lengths (3 mm), for garnish

Preparation

1. Place eggs, salt, pepper, milk, cream and 20 g butter in mixing bowl then cook 8 min/98°C/speed 2.
2. Add remaining 10 g butter and cook 2-3 min/98°C/speed 2 until mixture starts to set but still looks creamy. Serve sprinkled with chopped fresh chives.

Chicken Liver Pate

Ingredients:

200g butter
2 garlic cloves, crushed
225g chicken liver
30ml / 2 Tbsp brandy/cognac
50g mushrooms, sliced
1.25ml / 1/4 tsp ground mace
salt & pepper
30ml / 2 Tbsp double cream

Method:

1. Melt 50g butter & fry garlic & liver for 5 mins & remove.
2. Stir brandy into fried juices & add to liver & garlic - blend.
3. Melt 75g butter & fry mushrooms for 5 mins. Drain.
4. Stir butter into chicken liver, cool &season to taste with mace, salt & pepper.
5. Stir in cream.
6. Pour pate into moulds & arrange mushrooms on top. 
7. Melt remaining butter on top. Cool.

Savoury Oats Porridge

Ingredients:

1 cup oats
3 cups chicken stock (chicken cube is fine)
6 chopped prawns
Salt & pepper
Bawang goreng
Oil
Cilantro for garnishing

Method:

1. Add oats to the chicken stock. Bring to boil before simmering, stirring often. 
2. When cooked add chopped prawns; season with salt & pepper. 
3. To serve add bawang goreng with some of the oil and cilantro. 

Note:
If the oats are too dry or too thick add more water. When it cools it gets very thick.

Oven Baked Denver Omelet

PREP TIME: 10 MINS

COOK TIME: 25 MINS
TOTAL TIME: 35 MINS
SERVES: 4-6

Ingredients:
8 eggs
½ cup half and half cream
1 cup shredded cheddar cheese
1 cup chopped fully cooked ham
½ cup onion
½ cup green pepper

Method:

1. Preheat oven to 400 degrees. In a medium sized mixing bowl whisk together eggs and cream. Add in cheese, ham, onion and green pepper.
2. Pour into a greased 9×9 inch pan. Bake for 25 minutes or until golden brown.

Baked Pancakes (German or Dutch Babies)

Ingredients:

3 eggs, room temperature
½ cup milk
½ cup all-purpose flour
2 tablespoons butter, melted
2 tablespoons lemon juice
Confectioners’ sugar

Method:

1. Preheat oven to 450ºF.
2. Butter a 12-inch skillet or four small skillets (with ovenproof handles) or pans (you can use small pie pans or cake pans).
3. Break the eggs into a mixing bowl and beat until thoroughly mixed.
4. Add the milk into the bowl and mix well.
5. Sift the flour and salt onto a square of wax paper.
6. Lift the wax paper up by two corners and let the flour slowly drift into the egg and milk, whisking steadily. (Or slowly sift the flour and salt directly into the egg mixture, while whisking to blend and smooth.)
7. Add the melted butter and mix briskly so the batter is smooth.
8. Pour the batter into the pan or pans and bake for 15 minutes for small pancakes but if you are baking just one big pancake, reduce the heat to 350ºF and bake for another 10 minutes. 
9. Sprinkle lemon juice over the pancake (or pancakes) and dust the top(s) with confectioners’ sugar.
10. Serve at once while hot and high and mighty.

Nutella Banana Crepes

Ingredients:

2 eggs
1 cup milk (I used 2%)
1/3 cup water
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon vanilla
2 tablespoons butter, melted
About 1/2 cup Nutella
1 to 2 bananas, sliced

Method:

1. With a blender (immersion or regular) or food processor, blend all the ingredients until smooth. The batter should be the thickness of heavy cream.
2. Heat a nonstick skillet or crepe pan over medium-high heat until hot. Wipe the pan lightly with butter or spray liberally with nonstick cooking spray. Lift the pan from the heat and pour in about 1/3 cup of batter, depending on the size of your pan. Just make sure it lightly covers the whole area of the skillet. So this by tilting and rotating the pan to coat the surface. Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a metal spatula and flip the crepe over using your fingers or the spatula. Cook the other side for about 15 seconds, until lightly browned. Turn the crepe out onto a towel, rack or plate to cool. Repeat with the remaining batter, adding more butter or nonstick spray to the pan as needed, then stacking the crepes as they are cooked.
3. Serve immediately with any fillings you please- get creative! If you must serve them later, wrap the crepes in plastic wrap and place them into a sealed plastic bag. Refrigerate for up to 3 days, or freeze for up to 2 months.

Brunch Strata

16 Servings

Prep: 45 min. 

Bake: 35 min. + standing

Ingredients:
1/3 cup canola oil
1/2 pound sliced fresh mushrooms
3 small zucchini, chopped
2 medium onions, chopped (about 1-1/2 cups)
1 medium green pepper, chopped
2 cups cubed fully cooked ham
2 garlic cloves, minced
2 packages (8 ounces each) cream cheese, softened
1/2 cup half-and-half cream
12 Eggland's Best Eggs, lightly beaten
4 cups cubed day-old bread
3 cups (12 ounces) shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper

Method:

1. In a Dutch oven, heat oil over medium-high heat. Add the vegetables and ham; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer. Drain and pat dry.
2. In a large bowl, beat cream cheese and cream until smooth. Gradually beat in eggs. Stir in the remaining ingredients and vegetable mixture.
3. Transfer to two greased 11-in. x 7-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. 

Nutritional Facts: 

1 piece equals 299 calories, 22 g fat (10 g saturated fat), 211 mg cholesterol, 641 mg sodium, 10 g carbohydrate, 1 g fiber, 15 g protein.

Singgang Asam

Ingredients:
Blended finely:
1 Tbsp brown sugar/gula Melaka
10 dried chillies - seeded & soaked in boiling water
2 cloves garlic
1/2" belacan (shrimp paste)

1 Tbsp asam jawa (Tamarind paste) - mix with 1 cup hot water & strain for juice
8 large prawns
salt to taste

Method:

1. Mix blended ingredients with tamarind juice & cook over slow heat until sauce is thick.
2. Add salt & lastly prawns.
3. Serve with roti boom. 

Eggs Benedict

The easy scientific method to make foolproof eggs Benedict


How to poach the eggs:

How to make one-minute Hollandaise sauce:

Putting everything together:

Once the eggs and hollandaise are done, you're pretty much home free. All that's left is to fry up some slices of beef bacon in butter which produces the crispest edgiest and best browning for the tastiest results, then toast a couple of split English muffins, and you're ready to assemble the unrivaled King of Brunch.

Oven Baked Denver Omelet

Ingredients:

8 eggs
½ cup half and half cream
1 cup shredded cheddar cheese
1 cup chopped fully cooked ham
½ cup onion
½ cup green pepper

Method:

1. Preheat oven to 400 degrees. In a medium sized mixing bowl whisk together eggs and cream. Add in cheese, ham, onion and green pepper.
2. Pour into a greased 9×9 inch pan. Bake for 25 minutes or until golden brown.

Flapjacks

Ingredients:

1 cup all-purpose flour
1 cup buckwheat flour
3 tsp baking powder
1/2 tsp salt
2 eggs
2 cups milk

2 tsp canola oil

Butter for cooking

Method:

1. Mix all ingredients except butter in a bowl.
2. Heat a pan on medium-high heat.
3. Melt a slab of butter on the pan and pour about half a cup of batter into the pan.
4. When the edges of the pancake round, flip it and cook until firm.
5. Serve with sliced banana, berries, and maple syrup on top.

Baked Eggs & Chorizo

Ingredients:

2 chorizo links, preferably fresh
115-ounce can plain tomato sauce
Sriracha (or your hot sauce of choice)
½ yellow onion, chopped
6-8 grape tomatoes, halved
baby arugula
2 large eggs
salt and pepper to taste

Method:

1. If using fresh chorizo, slowly render the fat in a skillet over low heat. Gradually begin turning up the heat, allowing all sides of the chorizo to cook and eventually brown. Periodically deglaze the pan with water and scrape up the brown bits. This will prevent the bottom of the pan from burning and it will incorporate the yummy caramelized bits back onto the sausage. This should take approximately 20 minutes, give or take.
2. Allow the sausage to cool for a bit and then slice each link into 10-12 pieces.
3. Briefly saute the chopped onions in the leftover chorizo fat (you can also use olive oil if pre-cooked chorizo was used).
4. Preheat the oven to 300 degrees F.
5. Ladle ¼ cup of tomato sauce into the bottom of mini cast iron skillets or ramekins.
6. Drizzle some Sriracha on top of the tomato sauce (the amount will depend on your preference for heat. I used about 2 tablespoons per pan.)
7. Line the chorizo slices in the bottom of each skillet and top with another dollop of tomato sauce (approximately 2 tablespoons per pan, doesn't need to be exact.
8. Divide the onions in half and evenly spread over the chorizo.
9. Layer on the cherry tomatoes followed by the arugula.
10. Break the eggs into separate ramekins, leaving the yolk intact, and then carefully pour the into each skillet.
11. Bake until the egg whites are just set, 10-15 minutes (they will continue to cook outside of the oven).
12. Sprinkle salt and fresh ground pepper on top before serving.

Shakshuka

Ingredients:

3 tablespoons canola oil
2 medium yellow onions, chopped
1 large green bell pepper, cored, seeded, and chopped
1 large jalapeño chile, cored, seeded, and chopped
7 garlic cloves, finely chopped
1/4 cup tomato paste
One 28-ounce can whole peeled tomatoes, crushed by hand
1 bay leaf
2 1/2 tablespoons sugar
1 1/2 tablespoons kosher salt
1 tablespoon sweet Hungarian paprika
1 tablespoon ground cumin
1 1/2 teaspoons freshly ground black pepper
1 teaspoon ground caraway
1/2 bunch Swiss chard, stemmed and chopped, or spinach
8 to 12 large eggs

Method:

1. Heat the oil in a large skillet. Add the onions and sauté over medium heat until translucent, 5 to 10 minutes. Add the bell peppers and jalapeño and cook just until softened, 3 to 5 minutes. Stir in the garlic and tomato paste and sauté for another 2 minutes.
2. Slowly pour in the tomatoes. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway and let the mixture simmer for 20 minutes. Layer the Swiss chard leaves on top.
3. Crack the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.

Banana & Raisin Pancakes

Ingredients:

Batter:
3 tbsp plain flour
1 tbsp corn flour
1½ tbsp rice flour
3 tbsp caster sugar
1 tsp baking powder
½ tsp salt
¼ tsp vanilla essence
100ml fresh milk
180ml water

Topping:
4 eggs (lightly beaten)
3 bananas (sliced)
2 tbsp raisins
2 tbsp toasted sesame seeds
some butter for pan frying pancake

Method:

1. Combine all ingredients for batter and stir until smooth. Set aside for 10- minutes.
2. Melt butter in a heating pan, pour in some batter and spread into a round shape. Fry on medium low heat for about 2 minutes. Arrange sliced banana and raisins on top and pour over 2 tbsp beaten eggs. Cover with lid and cook for 2 minutes.
3. Open the lid, turn over to fry the other side of pancake until cooked and golden brown.
4. Dish up, sprinkle toasted sesame seeds on top and serve. Use the same method to finish up batter and topping.

Preparation Time: 20 minutes
Cooking Time: 10 minutes per pancake

French Toast Casserole

Ingredients:

4 Tbs butter, melted
1/2 c. light brown sugar
1 loaf challah or brioche (I used challah) cut into 1″ slices
8 eggs
1 c. whole milk
2 tsp cinnamon
pinch each of nutmeg and ginger
1 c. chopped pecans

Method:

1. Pour butter into bottom of 9×13 baking pan. Sprinkle with brown sugar. 
2. Arrange bread in baking pan, ripping pieces in half as necessary to cram everything in there in a semi-even way. 
3. Mix remaining ingredients, whisking until eggs are broken up and well combined. Pour over bread.
4. Let stand 3-12 hours & bake at 350 for 35-40 minutes. 

Serve with maple syrup.

Best Ever Pancakes

Ingredients:

3/4 cup milk
2 tablespoons white vinegar (see note)
1 cup all purpose flour
2 tablespoons white sugar (I used 3)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons melted butter
1 teaspoon vanilla

Method:

1. Combine the milk and vinegar in a small bowl for 10 minutes to "sour". Skip this step if using buttermilk. 
2. Combine the dry ingredients in a bowl. 
3. In a smaller bowl, whisk the soured milk, egg, vanilla and melted butter together. Pour into the dry ingredients and whisk until most of the lumps are gone, but DO NOT OVER BEAT!! 
4. The batter will be thick, don't add any more liquid. LET THE BATTER SIT UNDISTURBED FOR TEN MINUTES!! After 10 minutes, you will see bubbles in the batter, very important DO NOT STIR AGAIN. 
5. GENTLY dip out (don't pour out) 1/2 cup of batter and place it on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side. 

NOTE: This recipe only feeds about 3 or 4 people, but doubles or even triples nicely.

Kacang Pol

Ingredients:
1 tin foul medames (remove liquid, wash & mash with potato masher)
500g beef (cook soup with stock)
garlic
ginger
black pepper
briyani spice

Method:

1. Fry garlic, ginger, black pepper & briyani spices until aromatic.
2. Add foul medames & beef stock & simmer until evaporated.
3. Serve with fried eggs, chopped tomatoes, green chilli, onions & limau kasturi.