Chinese Hakka-style Stir Fried Bitter Gourd with Salted Egg

Ingredients

1 bitter gourd
1 salted egg
1 preserved egg
2 cloves garlic, sliced
1 stalk spring onion, chopped
1 tsp crushed rock sugar
1/2 tsp salt
gound white pepper

Method

  1. Wash bitter gourd, cut into to halves lengthwise, clear out rind and seeds, and cut into thick slices.
  2. Hard boil salted egg, separate egg white from yoke, cut egg white into small pieces and crush the yoke.
  3. Shell preserved egg and cut into small pieces.
  4. Brown garlic slices in 1 tablespoon of oil under medium heat, put in salted egg white and bitter gourd, toss and add salt, crushed rock sugar and 1/2 cup water, cover and stew for 2 minutes.
  5. Remove lid, stir in preserved egg and salted egg yoke, cook until sauce thickens. Add spring onion and white pepper before serving.

Source: Hakka Cuisine

Toasted Cheese and Ham Sandwich with Egg

Ingredients

2 slices good white or whole wheat bread
1 thick slice cooked ham
1 large tomato, thinly sliced
about 1 tbsp snipped fresh chives
small bunch of fresh flat-leaf parsley, stalks discarded
2 slices mild cheese, such as Monterey or mild cheddar
pepper
olive oil
1 egg
a little soft butter (optional)

Method

  1. Preheat the broiler on a medium—high setting. Prepare a small pan of simmering water or an egg poacher. Warm a serving plate.
  2. Top a slice of bread with ham. Trim off any large areas of overlapping ham and place them on top. Overlap the tomato slices on the ham and sprinkle with the snipped chives and parsley sprigs. Top with the cheese slices. Season with pepper (there will probably be enough salt in the ham) and drizzle with a little olive oil, then cover with the second slice of bread.
  3. Toast the sandwich on both sides until crisp and golden.
  4. Break the egg into a cup. Swirl the simmering water and drop the egg into the middle of the swirl, then poach it for about 3 minutes, until the white is set and the yolk still soft. (Cook the egg for a shorter or longer time, to taste.) Alternatively, cook the egg in a poaching pan with cups. Use a slotted spoon to lift the egg from the pan, draining it thoroughly.
  5. Serve the sandwich on a warmed plate, topped with the poached egg. Top with a little butter, if liked, so that it melts over the egg. Serve immediately.

Makes 1 serving.

Source: Toast It!

Coffee Custard

Ingredients

butter, melted, for custard cups
1 cup heavy cream
1/2 cup whole milk
2 tablespoons instant espresso powder
3 large egg yolks
1 large egg
1/4 cup sugar
1 teaspoon vanilla extract
1/4 cup dark chocolate shavings (about 1 ounce)

Method

  1. Heat oven to 300°F.
  2. Place a roasting pan three-quarters full of hot water in the oven.
  3. Brush four 6-ounce custard cups with butter and set aside.
  4. Combine cream, milk, and espresso in a small saucepan and scald.
  5. Whisk together egg yolks, egg, sugar, vanilla, and a pinch of salt in a medium bowl. Add a little of the hot milk mixture to the egg mixture and whisk well. Add the remaining milk mixture and whisk again to combine well. Strain mixture through a sieve.
  6. Pour into the custard cups and place in water bath in oven, making sure that the water comes three-quarters of the way up sides of cups. Bake until the custard is set, about 35 minutes.
  7. Remove from oven and water bath and cool for about 20 minutes.
  8. Loosen custards with a knife and invert onto serving dishes, sprinkle with chocolate. Alternatively, refrigerate and turn out when needed.

Makes 4 servings.

Source: What to Have for Dinner

Chinese Hakka Style Mini Pork Omelet Pot

Ingredients

150 g ground pork
3 eggs
400 g Lo Bok
1 bunch Chinese celery
1 cup chicken broth
2 slices ginger
1 tsp corn starch
1 tsp salt
1/2 tsp sugar
1 tsp light soy sauce
dash white pepper

Method

  1. Add 2 tablespoons of water to the cornstarch, let settled. Pour away the water leaving behind some wet starch.
  2. Add light soy sauce, sugar, white pepper and 1 tablespoon water to the ground pork and marinate for 15 minutes. Pan-fry pork and drain excess oil and water.
  3. Beat eggs, add wet starch and 1/2 teaspoon salt, mix well and run through a wire strainer.
  4. Heat 1 tablespoon oil in a wok under low medium heat, put in 1 tablespoon of stirred egg batter and let it form a round omelet at the center of the wok.
  5. Put 1 tablespoon ground pork onto one side of the omelet, shake the wok lightly to prevent omelet from sticking.
  6. Fold one side of the round omelet to the other side to form a half moon shape omelet. Repeat until all the egg batter are cooked.
  7. Peel the Lo Bok and cut into chunks and cut Chinese celery into sections.
  8. Heat 1 tablespoon oil in a clay pot and stir-fry the ginger slices briefly. Add Lo Bok, 1/2 teaspoon salt and chicken broth. Bring to a boil and cook for 10 minutes under low heat.
  9. Add Chinese celery and cook for another minute.
  10. Place omelets on top of Lo Bok and Chinese celery, and bring to a boil before serving.

Source: Hakka Cuisine

Boiled Egg with Marmite Soldiers

Ingredients

sea salt
1 large free-range egg
1 thin slice of sourdough bread
a knob of butter
a scraping of Marmite
1 tbsp mixed seeds

Method

  1. Bring a small pan of salted water to a simmer. Add the egg and simmer for 4 minutes and 20 seconds for a perfectly boiled egg.
  2. Toast the bread and spread thinly with the butter, then the Marmite spread. Cut the toast into soldiers. Scatter over a few mixed seeds and eat.

Makes 1 serving.

Source: Gizzi Erskine