6 eggs $0.99
1 medium carrot $0.25
1 medium green zucchini $0.82
4 red onions $0.98
1 small yellow squash $0.40
2 packages udon noodles
roasted peanut oil / sesame oil + vegetable oil
Kosher salt + freshly ground pepper
1 bunch scallions, thinly sliced diagonally
3 tablespoons soy sauce
Thinly slice red onions, ginger. Slice thinly into sticks 1/2 carrot, 1/2 yellow squash, 1/4 zucchini. Saute onions and ginger and carrots in vegetable oil. Add the two squash, and cook, stirring.
In a separate pot, boil water and cook the udon for 1-2 minutes. Drain and add to the vegetables. Mix thoroughly. Season with soy sauce, rice wine, and sesame oil. Add a spoonful of cornstarch mixed with cold water, to form a slurry. Set aside
Scramble two eggs with chopsticks in a bowl. Season with salt and pepper. Stir in some green scallions. Fry separately in a little oil in a pan. Add to the rest of the stir fry. Serve immediately. Serves 3-4.
Redoing my sister’s udon with tofu and bok choy, this is my budget version. I had a bag of frozen edamame lying around, so I tossed that in the stir fry. My kingdom for some crushed red pepper flakes!
Amber’s recipe, learned in a cooking class on her Phillippines-Vietnam trip
400 g pasta of your choice
75 g Parmigiano-Reggiano (aged three years), grated
3-4 strips of bacon (if only we had guanciale or pancetta!)
100 g peas, frozen
2-3 cloves of garlic
Bring a pot of salted water to boil, while you do other things. Fry the bacon until crisp but not too overdone. Beat the eggs, and mix in the cheese. Season this with some salt and pepper. Mince the garlic. Saute the garlic until fragrant. Add the peas to cook them a little bit, or cook them in the pasta pot of boiling water for one minute like Jamie suggests.
When pasta is al dente, drain and make sure you reserve some pasta water (we did not, sadly). Toss the pasta, peas, and bacon all together in your pan. Season with fresh cracked pepper if you have a grinder. Now, make sure the pan isn’t too hot, or the eggs will scramble. Slowly add the cheese-egg mixture so the heat of the pasta cooks it, tossing all the while. Jamie also suggests adding pasta water to thin the sauce if need be. Garnish with some more freshly grated Parmigiano and slivered basil (we took a few leaves from the window herb “garden”).
I love fettuccine or linguine (pasta lunga) best, but we only had pasta corta (short pasta) in the cupboard. Amber had a hankering for this as we had all the ingredients and had been eating my grandmother’s cooking for several meals by now (food is equal to love, for Chinese families — accept the gifts of food and be grateful).
Adapted from smitten kitchen
black beans (Deb used a can of Black Bean Soup — will try next time)
fresh Mexican sour cream
Monterey Jack and cheddar cheese, grated
Dice the tomatoes, peppers, onion small. Mix this with salt, lime, and a few sprigs of cilantro. Set aside. Heat your griddle/pan. Toast both sides of the tortilla before adding the grated cheese. Crack one egg on top. Wait a little while, then flip to cook the rest of the egg. Remove to serving plate. (Here I heated some black bean-red bean-corn from quesadillas night). Add the salsa fresca, beans, and a dollop of sour cream on top/the side of your cheesy egg tortilla, whichever you prefer. Serve immediately.
Adapted from Food Network and A Little Yum. Similar to a previous post.
80 g (3/4 cups) all-purpose flour
3 spoonfuls of sugar
pinch of baking soda
pinch of salt
ground cinnamon, nutmeg, cloves (subbed with 5 spice powder)
1/2 avocado, chopped (we used the whole, made for a very moist cake)
dash of pure vanilla extract
orange zest (optional — have used apple juice before!)
1 very ripe banana, mashed
2 spoonfuls of honey
100 g (4 tbsp) butter, softened
a couple splashes of milk (optional)
Preheat oven 175 deg C. Mix the dry ingredients together. Whisk the wet ingredients together. Combine the two. Pour into buttered baking dish. Bake for 35-40 minutes. Cool. Slice. Serve.
Similar to Japanese tamagoyaki. Adapted from mao mao Mom
salt, white pepper, cornstarch, sesame oil
salt, rice wine, scallion greens
Deshell and de-vein the shrimp. Rinse and chop small. Mix with salt, white pepper, cornstarch, and a dash of sesame oil. Set aside for 20 minutes. Beat the eggs with the seasonings and scallions.
Heat nonstick pan (must be nonstick!) and fry the shrimp in the oil until cooked pink. Remove from pan. Add half the egg mixture. Cook until it’s mostly done (a little wet on top still), and add half of the marinated shrimp in a line down the middle of the omelette. Carefully wrap the omelette around the shrimp, and cook on all sides. Serve. Repeat with the rest of the egg and shrimp.
Adapted from Mario Batali and Anna Maria, made for Amber
1.5 cups (360 cc) espresso coffee
2 pinches of sugar
4 egg yolks
2 egg whites
1/2 cup (100 g) sugar
1/2 cup (120 cc) Marsala wine (or Port or Madeira) — we skipped this
1 lb (450 g) mascarpone cheese, at room temperature
1.5 cups (360 cc) heavy whipping cream
10 oz (285 g) ladyfinger cookies (~40)
2 spoonfuls of bitter cocoa powder
Make about 1½ cups (360 cc) of espresso. Dissolve 2 teaspoons of sugar in the coffee while the coffee is still hot. Let cool.
Beat the egg yolks over a double boiler until they become fluffy. Beat in the sugar until the mixture lightens in color and forms ribbons when the whisk is lifted from the pot. Transfer the bowl over a pan of simmering water, and whisk until this thickens. This will thicken just before it boils, when small bubbles appear. Allow to cool 5 minutes.
Beat the egg whites to stiff peaks. Fold the mascarpone into the egg yolk mixture 1/4 at a time. Fold the mascarpone-yolk mixture into the egg whites until smooth. Fold the whipping cream into this and set aside.
Place the ladyfingers in one layer in the dish, and lightly soak them in the coffee. Evenly distribute half of the egg cream over the ladyfingers. Repeat with a second layer of ladyfingers (we ran out for this step) and top with the rest of the cream. Sprinkle with the cocoa powder and refrigerate for about 3 – 4 hours.
Adapted from Jamie Oliver, inspired by my friend Daniel, cooked with Amber
300 g waxy potatoes
5 large free-range eggs
Peel the potatoes then slice thin. Pat dry. Peel and finely slice the onion. Drizzle Spanish olive oil into a small frying pan over medium heat, then add the onion and potatoes, alternating layers of potatoes with the onions. Turn the heat down to low and cook for 25-30 minutes covered. Do not stir it or the potatoes will break up. Crack the eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then whisk together. When the onions and potatoes are cooked, remove the pan from the heat and add the eggs. Cook over low heat for around 20 minutes, then loosen the sides of the tortilla. Carefully flip the pan over a dinner plate and tip out the tortilla, then slide it back into the pan and cook for another 5 minutes, or until golden and cooked through. Cut into 6 wedges and serve hot.
P.S. We also added broccoli and ham, chopped finely and fried before incorporating, when we made this last Sunday. ^_^