Eggs are such a versatile ingredient, adding texture, flavour and depth to sweet and savoury dishes from across the globe. Hen eggs, duck eggs, quail eggs, we love them all. Here are some of my favourite egg recipes.
Roti Telur Like this recipe? You’ll love my online Singaporean cooking class! The dough for murtabak, one of my favourite Singaporean snacks, is basically the same as roti dough and can be used to make roti telur, delicious egg-filled roti. My friend Simon Goh simply breaks an egg into the centre of his roti dough, […]
Sauce Gribiche Like this recipe? You’ll love my online French cooking class Inspired by Damien Pignolet! I love this deliciously easy variation on tartare sauce, made using cooked egg yolk instead of the usual raw egg. Parsley is traditional but you can add other herbs – I take inspiration from Matt Moran who uses chervil […]
Black Truffle Ice Cream Like truffles? Join me for a hands-on truffle hunting food & wine weekend! One of the best ice creams I’ve ever tasted was made by Tim Pak Poy at Claude’s in Woollahra in the early 2000s when Australia’s first truffles were harvested. It was flavoured with violets and black truffle. Inspired […]
Rouille (Spicy Mayonnaise) Like this recipe? You’ll love my online French cooking class featuring the food of Provence! The more I research rouille the more confused I become. Even the most respected experts seem to disagree on what should go into this classic Provençal sauce that’s traditionally served with bouillabaisse. The only thing I can […]
Crème Anglaise (Vanilla Custard) Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Crème Anglaise (a.k.a. vanilla custard) is a versatile pouring custard that’s typically served with fruit desserts, such as crumbles and pies, and often poured into sweet soufflés at the table. As the name suggests, French speakers consider […]
Ejjeh(Lebanese Omelette) Like this recipe? You’ll love my online Lebanese cooking class! In Lebanon, ejjeh (omelettes), typically filled with just green onion and herbs, are popular as a snack, part of a meze, or as a sandwich filling wrapped inside fresh pita – sometimes with a little extra green onion and parsley or onion and […]
Indonesian Potato Omelette Like this recipe? You’ll love my online Indonesian cooking class! Omelettes are popular in Indonesia for breakfast, a light lunch, snack or part of any meal. Telur means ‘egg’ and dadar refers to an omelette or pancake. Kerak telor, a spicy omelette made with coconut and glutinous rice, is a specialty of […]
Chicken Mee Goreng Like this recipe? You’ll love my online Singaporean cooking class! Mee goreng is pure Singapore! The name means fried noodles in Malay, but it has its roots in the Indian community. Noodles aren’t common in Indian food, but this is the Singaporean Indians’ take on the stir-fried noodles of their Chinese compatriots […]
Oyster Omelette Like this recipe? You’ll love my online Singaporean cooking class! This recipe brings back memories of my first trip to Singapore – and my first meal at Newton Circus hawker centre. I’ve seen the translation of oyster omelette written so many ways, including or luak, orh luak, orr chien, orh jian and o-a-tsian. […]
Singapore Chilli Crab Like this recipe? You’ll love my online Singaporean cooking class! Chilli crab is perhaps the dish most synonymous with Singapore. It’s found all over the island, from hawker stalls to fine diners, as well as being the most popular Singaporean dish abroad. I’ve played around with recipes for Singaporean chilli crab since […]
