Category Archives: Home Cook Food

Bake Egg / Oeuf en Cocotte

03 Monday Sep 2012

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I bought some really cute ceramic cocottes and was finding an opportunity to use them. So, decided to make oeuf en cocotte and invite some friends over to be my guinea pigs. Hehehe…

Preparation for this dish is really simple and the ingredients are very flexible.

Ingredients
  • Smoke Salmon
  • Emmental (Cheese)
  • Fresh Eggs
  • Crème fraîche
  • Fresh Sweet Basil
  • Salt and Pepper

*** You can adjust the portion of each ingredient to your own liking.

First, I buttered the cocotte to make sure the eggs don’t stick to the wall after baked. Then, add in some sliced smoke salmon and cheese to the bottom. Crack 2 eggs into each cocotte. (If you don’t have a cocotte, any ceramic bowls, or ramekin is fine). I add 2 tbsp of Crème fraîche into each cocotte. Salt and Pepper to taste.

Place the cocottes into a huge tray and fill up to halfway with hot boiling water. Allow the eggs to bake for 25-30 mins at 175 degree C, depending on how cook you want your eggs to be.

Sprinkle some chopped fresh basil and Serve it with toasted bread. (I bought some really good garlic herbed bread from Ben’s Grocer)

(Fresh Basil from my own Herb garden )

Yum yum… It was quite delicious and easy to make.

** Sorry, forgot to snap a picture of the egg when cooked. Too busy eating it. hehehe…

Update : Dec 2012 (Made this during the weekend). Yumz… It was divine.

Oeuf en cocotte

 

Pan Fried Rib Eye Steak with Rambutan Sauce

19 Thursday Jul 2012

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I got this inspiration from a combi of steak tartare and gyu-tataki, with some chuletz twists into it.

And, it turned out pretty good. So.. I thought I share with you. 🙂

Ingredients (for 3 portions)
  • 300gm Rib Eye Steak
  • 12pcs of Rambutan* (Sliced meat)
  • ½ yellow onion (sliced finely)
  • 2tbsp caramelized onions (which I so happen to have)
  • 6tbsp Honeyed Balsamic vinegar**
 
*    Rambutan is a tropical fruit (Soft Hairy Red / yellow Fruit)
 
How DID I manage to slice the Rambutan? with patience… T__T
Using a small knife I cut out the flesh. The seed is like almond. Careful not to cut too deep. As for the leftover meat on the seed which I don’t manage to get, I squeeze the juice out.
 
 
** For the vinegar, I add ½ cup olive oil, ½ cup balsamic vinegar, ½ cup honey, ½ tbsp oregano, ½ tbsp Rosemary, ½ tbsp basil, ½ thymes and pinch of salt. (I like to keep a bottle of this in the fridge and use for salad dressings. Should keep well for 3-4 weeks) 
 
 
So… Let’s start cooking.
 
Season the steak with some salt and pepper and pan fry it with some butter and olive oil. I like my steak medium rare. So, I usually seal the sides and then let it sit on each side for about 3-4 minutes (depending on the thickness of the steak).
 
Once it’s done, leave it covered to rest before slicing.
 
Using the same frying pan with all the yummy juice from the steak, pour in the rambutan juice (about 4-5 tbsp of juice collected) and balsamic vinegar and let it reduced to a glaze-like consistency.
 
I served this as an entrée. So, I pile the raw onions on the plate, follow by the caramelized onions. Then, I placed the sliced beef on top drizzled with the rambutan slices. Finish off with the sauce around the plate.
 
Ta-Da… Entrée is served. 
Look at the sliced beef. So nice and pink in the center ! just the way i love it !!!   Yumm…yum.
 

Stir Fry Spaghetti with Roasted Pumpkin and Chicken

27 Wednesday Jun 2012

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This is actually the 3rd quarter of the whole pumpkin. The 2nd quarter was use to make the same dish as the 1st quarter. (It was such a success the first round, I thought I replicate it for the second time)

Since I did Chinese for the first 2 quarter, I thought of doing something western for the 3rd. I was pretty tired this week, so, the recipe needs to be something really simple and what could be simpler than good ol’ pasta dish.

Ingredients (for 3 portions)
  • 200gm mince chicken
  • ¼ Pumpkin diced to small cube
  • 5 cloves garlic (chopped finely)
  • 3 cloves garlic (Sliced)
  • 3 portion of spaghetti
  • 1 tsp tomato paste
Marinate for the chicken (5 minutes),
  • 1 tsp Oyster sauce
  • ½ tsp Soya sauce
  • Dash of Oregano, Rosemary and Basil (dry herbs)
  • Sprinkle over some Salt and pepper

Boil the spaghetti. Remember to salt your water and drizzle with oil. Cook till slightly less than al dente. (We will need to stir fry it again later)

Spread the diced pumpkin evenly. Drizzle with olive oil and mix in the sliced garlic. Roast in oven for about 15-20 minutes (depending on how soft you want you pumpkin to get).

While waiting for these 2 things above to be done, I manage to throw in our laundry for washing. Yay !!!

Once the spag is ready, drained and let it cool.

In the same pot, I add olive oil and the chopped garlic. Throw in the tomato paste and mince chicken. Fry till cook. Throw in the roasted pumpkin. Add half cup of water. Give it a good stir and then simmer for about 5 minutes. Add the Spag in and stir well. Off the fire and allow the pasta to sit in the hot pot for about 5-10 minutes before serving. (I find that this allows the mild sweetness of the pumpkin to soak into the spag)

Serve with some greens and heaps of parmesan shavings. Viola … Simple light and delicious meal in a bowl !!!