Tomato fried egg

January 30, 2016 at 2:33 pm | Posted in Pie | Leave a comment

recipe from serious eat


  • 1 teaspoon cornstarch
  • 6 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 tablespoons Shao xing rice wine
  • 1/4 cup cooking oil
  • 2 scallions, thinly sliced
  • 2 medium-sized tomatoes or 3 roma tomatoes, roughly chopped
  • 2 tablespoons ketchup
  • 1/4 teaspoon sugar


  1. In a small bowl, stir cornstarch with 2 tablespoons water. Set aside. In a medium mixing bowl, beat eggs well with salt and white pepper. Add the rice wine.
  2. Heat 3 tablespoons oil in a wok over high heat until shimmering. Add the scallions and stir-fry until the oil is fragrant and the scallions have softened but not browned, about 20 seconds. Add the eggs and stir-fry rapidly, turning the eggs around in the pan until everything is evenly cooked and just tender, about 1 minute. Remove from heat just before eggs have completely set. Transfer to a large plate and set aside.
  3. Add the remaining tablespoon of oil to the wok and heat until shimmering. Add the chopped tomatoes to the wok and stir-fry until most of the flesh in the tomatoes has cooked down, about one minute. Reduce heat to low. Add the ketchup and sugar and cornstarch slurry and stir around until the mixture has thickened slightly, about 20 seconds.
  4. Add the eggs back to the wok and stir-fry until everything is mixed. Serve immediately. Leftovers may be refrigerated and heated in the microwave just until heated through.

deliciouss. even my brother loved it cause he finished them all the night of with some packed for lunch the next day. mine didn’t look as nice as hers but here it is 🙂 I substituted the tomato with 14oz of diced tomato cause that’s all I have at home. 


chia pudding

January 18, 2016 at 10:34 pm | Posted in breakfast | Leave a comment


Tex-mex casserole 

January 10, 2016 at 2:45 pm | Posted in dinner, Savoury | Leave a comment

recipe from fiveninteen

Serves 6.

Tex-Mex spice blend

  • 1 T chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp smoked paprika OR 1/2 tsp regular paprika
  • 1/4 tsp cayenne pepper, plus more as needed
  • 1 1/4 tsp fine grain sea salt
  • 1/4 tsp ground coriander

For the Casserole

  • 1 1/2 tsp extra virgin olive oil
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 1 orange bell pepper, diced
  • 1 red bell pepper, diced
  • 1 jalapeno, seeded and diced
  • Fine grain sea salt and freshly ground black pepper
  • 1/2 C fresh or frozen corn
  • 1 14 oz can diced tomatoes, with their juices
  • 1 C tomato sauce or tomato puree
  • 2-3 C chopped kale leaves or baby spinach
  • 1 15 oz can black beans, drained and rinsed
  • 3 C cooked wild rice or brown rice
  • 1/2 C vegan shredded cheese (I skipped this as I don’t care for the taste)
  • 1 or 2 handfuls corn tortilla chips, crushed
  • Optional toppings – sliced green onions, salsa, avocado or more corn chips

Combine the Tex-Mex spice blend ingredients in a small bowl and set aside.

Preheat oven to 375 degrees F. Oil a large 4 to 5 quart casserole dish

In a large wok, heat the oil over medium heat.  Add the onion, garlic, bell peppers and jalapeno and saute for 7 to 8 minutes, until softened.  Season with salt and black pepper.

Stir in the spice blend, corn, diced tomatoes and their juices, tomato sauce, kale, beans, rice and 1/4 C of the vegan shredded cheese (if using).  Saute a few more minutes and season with more salt and black pepper, if desired.  Pour the mixture into the prepared casserole dish and smooth out the top.  Sprinkle the crushed chips over the casserole mixture along with the remaining 1/4 cheese.  Cover with a lid or foil and bake for 15 minutes.

Uncover the casserole dish and cook for 5 to 10 minutes more, until bubbly and lightly golden around the edges.

Scoop the casserole into bowls and add your desired toppings.

Fivenineteen notes:  this casserole is INCREDIBLE.  And you won’t even notice you’re getting a whopping dose of your veggies either!  The wild rice can take some time to fully cook, so I recommend getting that going while you’re chopping the veggies at the same time.  Don’t get weirded out by the somewhat-long list of ingredients – about half of them are just “open a can and drain/rinse/dump.”  Easy.

Two cups of dried beans is one pound 

One pound of dried bean makes about 7 cups of beans 

1 can is 14oz which is about two cups 

Therefore the recipe calls for 125ml of dried black beans. 

it tasted better when my housemate made it. Maybe it’s because I didn’t have most of the spices. so the cheese ended up as the thing to add flavour.


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