Thursday, July 29, 2010
MALAYSIAN SCRAMBLED EGGS
First of all I apologize for the photographs. Don't you hate looking at things that are out of focus? I do. I almost did not post this. But sometimes ~ who cares. Nevertheless, I posterized it to make it more palatable to my senses. And hopefully to yours as well.
Brunch is a housewife's dream meal. Anything that would not require an early morning rise or the preparation of 2 meals within a matter of 3 to 4 hours. Of course what would be even more of a dream would be to be to be able cook only when one feels like it.
Which would be everyday if only we didn't have to. Or everyday if we were being paid handsomely for it or everyday if we didn't have dirty dishes, housework and child raising thrown in or everyday if cooking were, truly, like painting, an art. Where we could chuck the wooden spoon aside like we would a paint brush when we are out of steam. Where everyone would be nodding in unanimous understanding and sympathy and be saying..."She needs inspiration.".
Huffing and puffing and sweating it out in solitary confinement in an isolated corner of the home, talking to one's self with dirty dishes piling up behind you is nobody's idea of a dream job.
Therefore I brunch. Therefore I blog. Therefore I am.
So this is a Malaysian scrambled egg. I call it brunch. Some may call it breakfast. But I may also call it dinner ~ when I'm tired. Heck, I'll call it anything I like.
It needs birds' eye chillies, spring onions and should be somewhat clot-ish rather than fluffy to be good. Which it is. And no milk in it please.
The recipe ~
1 stalk spring onion, sliced on teh diagonal, thinly
1 large red chilli or a couple of birds' eye chillies, chopped
1 T cooking oil
Break eggs into a bowl and beat briefly but not too much. We don't want it thoroughly and evenly mixed.
Heat up the oil in a small pan, When hot throw in the spring onions and chillies and saute for a 5 seconds. Pour in the half beaten egg and allow it to set a little before starting to scramble. Clotty-ish is what we are looking for here, with clumps of eggs rather than a fluff of eggs. Add salt as you go along. Once the eggs are almost set take it of the heat and scoop into a plate immediately to prevent further cooking. We don't want it to be dry either.
Sprinkle with black pepper and eat with toast or do it the Malaysian way by tearing up pieces of namby pamby soft, ready sliced, white bread and using that to scoop the scrambled eggs up with. In short...eat with your hands. Like us.
Very yum if you ask me.