Moroccan Egg Tagine

This dish is inspired by a dish a colleague had when we had lunch at a restaurant in Sydney.   So took the opportunity to test my new tagine, I just had to make it for dinner a few days ago.  We had it with rotis/chapatis instead of a crusty bread which is in fact a better choice.  This is an easy dish that can be prepared in 30mins.  

What you need:
1 large onion, sliced
3 small clove garlic, chopped
14oz diced tomato (canned)
2 tsp hawaij spice (optional)
1 Tbsp harissa (optional for extra spice)
salt to taste
1 Tbsp raw sugar/brown sugar
some sausages
2 eggs
Olive oil
chopped parsley for garnishing

What you do:
1. Heat the tagine/pot/pan and pour some oil
2. Throw in sliced onion, once the onions sweat, add chopped garlic and stir till lightly browned
3. Pour in diced tomato with the liquid
4. Add harissa, spice, stir the mixture
5. Add sugar and salt to taste and let the sauce simmer, add abit of water if it looks dry
6. Add the suasages, cover the tagine and continue simmer for about 5-10mins
7. Add a bit water if gets too dry, the pour the eggs, 1 at a time and cover the tagine again for about 5 mins or till the egg white turns opaque
8. Turn off the heat and sprinkle with EVOO and parsley and serve

Enjoy!

Easy Cheese Fries

I made this for my 2nd girl as she loves loves cheese fries.  So I took the opportunity to make this not only to please her but also to test the Airfryer which I purchase very recently.  I have been using the fryer regularly and I love it loads.  Having it keeps my sanity intact during the morning madness preparing meals for the family before I go off to work. 

Yong Tau Foo sauce

It's been a while since I last update, Ramadan is here and during this time I am always busy *LOL* I did have some things that I would love to upload but not there just yet. In the meantime, I would like to share one of my favourite dish but the emphasis here is not about the dish but rather the sauce. I made this quite sometime back but didn't manage to update it here.

Nothing beats a good sauce for yong tau foo. So I searched the internet and look at what other food bloggers came out with for their sauces and I used it as base for me to try. I was quite surprised that the taste came out just right for me and personally I find this pretty close to what I get at food courts.

It's a very simple recipe, all using ready made sauces unless you are the kind that makes your own chilli sauce :-)

Ingredients
2Tbsp hoisin sauce
4Tbsp chilli sauce (use either Heinz or Sinsin. Do not use maggi chilli sauce), add more if you like it more spicy
2Tbsp oyster sauce
a bit of water

Method
1. Mix the first 3 items till well blended
2. Add a bit of water little by little to get the consistency that you like but not too much
3. Sprinkle sesame seed if you like

Enjoy !!

Nonya Kaya

I love kaya and always thought that making it is just too much work. I was totally wrong. I finally made my own kaya using an easy recipe by tthksy at KC with my breadmaker. You can also use the slow cooker under low heat overnight or double boil it if you like. I have adjusted the sugar to 1/2 cup.

I don't a picture right now. Will update later.

Ingredients

1 cup coconut milk (about 250ml)
4 eggs (60g or 5 for 50g)
1/2 cup sugar (can replace with brown sugar if you like brown kaya)
2 pandan leaves, cut into small pieces (can put more if you want it to be very fragrant)

Method

Mix all the ingredients above till well blend and pour in the inner pot of the slow cooker or breadmaker pan.

Slow cooker - turn dial to low and let it cook for 7-8 hours or overnight
Breadmaker - select the JAM setting and let it cook.

The final product will be a little lumpy, if you like it smooth, blend the kaya. Otherwise, use a whisk to whisk it to get the consistency you like.

I find the taste quite similar to the ones from killiney road. Really worth the try.