Sunday, May 24, 2009

Dinner Tonight

You may find this strange. I only cook dinner on days when my dear hubby is on night-shift. Wonder why? Firstly, he does not like to stay home on his off-days; prefers "gallivanting" in the night. Secondly, it saves him trouble for buying food (all those unhealthy ones :P).

Menu for today
  • Steamed mixed brown long grain rice & white short grain rice
  • Egg-tofu omelette with sauteed mushrooms (vegetarian friendly)
  • Peanut soup with pig's tails (has cooling properties; great for hot weather)
  • chicken rendang (hubby's favourite)

Recipe for Egg-Tofu Omelette with Mushrooms
serves 2-3 persons as part of a 3-course Chinese dinner

  • 3 small eggs or 2 large eggs
  • 150g silken tofu (any soft tofu)
  • 150g shitake mushrooms (button or portobello mushrooms work well too) - sliced
  • sea salt and pepper to taste
  1. Beat eggs well. Season with a pinch of sea salt and pepper.
  2. Mash silken tofu and add to beaten eggs. It should look like this:
  3. Heat a non-stick pan and fry the eggs-tofu mixture till it thickens up like scrambled eggs. You may like to add parmesan for added taste (skip salt if adding parmesan) or milk if you prefer something thicker.
  4. Set aside.
  5. Heat pan with a little extra virgin olive oil (or a tad of butter). Stir fry mushrooms.
  6. Placed mushrooms on top of omelette.
  7. Serve.
Difficulty level: Easy
Great as: Breakfast with a toast or bun; a dish for lunch or dinner
Modification: You may like to add some cherry tomatoes to the mushrooms for added crunch and colour; or scallions (spring onion)

Any other suggestions?

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