Friday, September 23, 2011

Let's flip the pan even though you don't have to really.

As a standard Malaysian girl, you probably learn how to:

1. Cook sambal (onions, garlic, dried chilies, seasonings, sauces and meat of choice goodness)
2. Cook curry (milk/coconut milk and curry powder and brinjal and ocras and stuff)
3. Cook various soups (tomyam, singgang, although I suppose the latter is more of an East Coast thing)

You probably have no idea how to:

1. Cook omelet (although that might just be me)
2. Cook various egg recipes that don’t include sambal, curry, soups or all those jazz.
3. I just want to talk about egg recipes in this post, can you tell? XD

I’m all up for finding unique but simple recipes, and in my quest of finding new recipes to try to add in my list of expertise, I stumbled across this video.

Now bear in mind, I wasn’t attracted to the recipes, despite liking tomatoes and honey very very much.

It’s just that I don’t like eggs that much. But I still eat it, because as long as you’re still living you should eat anything that you’re allowed to eat just for the sake of it (and for the nutrition behind each bite, of course). Imagine those people who can’t eat it, be it for medical sake or lack of production, don’t you feel bless now? Yeah so don’t be picky.

Now. Eggs. Oh yeah! I was supposed to link this video in this post.


I was attracted to the awesomeness that is flipping the pan. And the most logical way to try it is by flipping eggs. Or pancakes.

But I don’t like pancakes that much, and the recipe isn’t about pancakes in the first place, so eggs it is.

(Of course, if the recipe calls for pancakes, I’ll probably be doing that)


And this is the result of my eggs flipping.

I must say it hurts my arms, a bit. Okay maybe not a bit – a lot. I blame it on my mother’s heavy pan. The first try, I can barely lift the eggs on air, but gradually I can make it shake a bit.

About the recipe, I think it’s an interesting combination. I followed the recipe pretty closely (omitted the spring onions because we don’t have that in our pantry) and it turns out quite similar, if I may say so myself. The ginger adds a tangy flavor to the eggs and tomatoes, really merges well with the tart taste of tomatoes, and the honey sweetens the tomatoes naturally you'd think the tomatoes really are overly sweet in the first place, and the salt completes the whole package. Really a nice recipe, I wouldn’t have expected that.

But then again, I don’t have a sweet tooth. My tooth, or rather tongue, likes sizzling stuff more, so this isn’t my cup of tea, really.

So my sister suggested that we add black pepper and Tabasco sauce and chopped fresh chilies.

And this is the result!

This time, I can really flip the eggs. I AM PROUD OF MY ACHIEVEMENTS. YUP YUP.

You can’t really see the chilies because we haven’t added them yet. It’s only after we tasted it that we realized it lacks the kicks we’re expecting so we added some of those later.

And it was umm for the lack of word…hot.

Well! I’m thinking of trying to flip sunny side eggs next time instead of scrambled eggs, because scrambled is too basic anyway, so my next goal is making an omelet. Because I don't like sunny side either. Not sure if I'd like omelet but you can put cheese in it and I happen to like cheese.

Here’s to eggs! Even though I'm well, not that fond of it. But I eat everything, just so you know. :D

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