Crispy Roast Pork and Asian Fried Rice Stuffed in Grilled Capsicum

Hands up if you love Crispy Roast Pork! :)

I absolutely LOVE Crispy Roast Pork, cannot get enough of crackling. So tonight I've decided to treat ourselves to some deliciously crispy skinned roast pork with the meat still absolutely tender. It was divine, and I served it with a simple vegetarian Asian Fried Rice stuffed in an open grilled capsicum.

500g Roast Pork Leg / Belly, skin on, meat only approx. 1 inch thick
1 green capsicum, cut in half, seeds removed
1 cup of rice, cooked
1 cup of sweet corn kernels
1 carrot, diced
2 large cup mushrooms, sliced thinly and halved
Light soy sauce
Salt and pepper
Extra virgin olive oil
Chopped spring onions for garnish
Fried onions for garnish
Fresh coriander leaves for garnish

Generously season pork with salt and pepper. Rub with olive oil and place it on an ovenproof dish, skin facing upwards, cook in a preheated oven at 200C for approx. 35 mins.

Meanwhile, heat some olive oil in a hot wok. Stirfry carrots, corn and mushrooms for a few minutes. Add cooked rice and season with light soy sauce and pepper.

Stuff cooked fried rice into half capsicum and grill in the oven for approx. 7-8 mins on high.

Serve grilled capsicum with stuffed fried rice with crispy roast pork. Garnish with spring onions, fried onions and fresh coriander leaves. Serve hot.

Mexican Eggs with Chorizo and Kumara Recipe

Recipe from Australian Good Food Magazine November 2010

I decided to try this recipe because 1) the presentation of the dish was so colorful and looked yummy as soon as I saw it 2) the list of ingredients were surprisingly short! 3) it was classified as a Mexican dish, something I rarely cook in my kitchen but absolutely LOVE flavors of Mexican food! 4) it looked like a simple enough dish to cook, but looked impressive enough to serve guests - and if tastes just as good as it looks, it will definitely go in my collection of must-have recipes.

This is definitely in my collection of must-have recipes.

Not only is this dish pleasing to the eye, my kitchen smells amazing even on the next day, and it has brought back some childhood memories with the chickpeas. My mom used to love munching on those takeaway steamed chickpeas she would buy from Indian takeaway places. I am also a huge fan of eggs, kumara (sweet potatoes) and chorizo sausages! So there was no way this dish could go wrong in my books, lol. I hope you guys enjoy it as much as I did, and will continue to enjoy regularly from now on I'm sure!

600g kumara (sweet potatoes), diced
1 tbsp vegetable oil
1 large red onion, thinly sliced
400g chorizo, skins removed, meat crumbled
400g can chickpeas, rinsed, drained
4 eggs
1 long green chilli, thinly sliced (optional)
3 cups salad greens

Cook kumara in a pan of salted boiling water for 8 mins, until just tender. Drain.

Heat oil in a large ovenproof pan on medium. Cook onion and chorizo for 5 mins, until softened. Add kumara and chickpeas and cook for 5 mins, until heated through. Use a fork to roughly break up mixture, then flatten lightly to form a cake. Cook, without stirring, for 8 mins, until cooked through and crispy, and base is golden.

Preheat grill on high. Make four holes in chickpea mixture and break an egg into each. Season and grill for 2-3 mins, until eggwhites are set. Season with pepper and scatter over chilli, if using. Serve with salad greens.

Margaret Fulton's Brandy Snap Recipe

You probably would've noticed by now that I don't bake very often. I don't normally do sweet things, not because I don't like sweets... I am just a HUGE fan of savoury dishes! However, this weekend I've decided to treat ourselves to something out of the ordinary.

I've decided to attempt making brandy snaps using a Margaret Fulton recipe because I had brandy snaps at a wedding three weeks ago and absolutely loved it! These also make a great treat for an afternoon tea, and right now, as I write this blog entry, I am comfortably seated on my couch on a lazy Saturday afternoon - munching on these freshly made Brandy Snaps - and sipping a hot cup of black tea. Aaahhhh... can weekends get any better than this?

Note: There's a little skill involved in timing the baking so the biscuits don't stick to the trays. To ensure brandy snaps stay crisp, store in an airtight container once cooled.

80g unsalted butter, chopped
1/3 cup caster or brown sugar
1/3 cup golden syrup
1/3 cup plain flour, sifted
1 tsp ground ginger
Grated rind of 1/2 lemon
300ml pure cream, whipped

Preheat oven to 180C or 160C fan. Grease two baking trays and round handles of three wooden spoons (the larger the better).

Combine butter, sugar and golden syrup in a saucepan and heat on medium for 1-2 mins, until butter melts. Cool until lukewarm. Stir in flour, ginger and lemon rind until combined.

Make three brandy snaps at a time. Place 1 tsp of mixture onto one prepared tray. Using a metal spatula, spread into an 8cm disc. Repeat twice more, allowing room for spreading. Bake for 5-8 mins, until golden brown. Stand for 1 min, until set a little.

Using a broad-bladed knife or metal spatula, ease snaps from tray. Working quickly, wrap each one around prepared spoon handle, smooth side down. Before completely set, slip off brandy snaps and cool on a wire rack. Repeat with remaining mixture, alternating trays (one tray should be in oven while you curl snaps from tray just cooked). Store in an airtight container until ready to fill.

Pipe whipped cream into both ends of brandy snaps to fill. Arrange on a platter and serve.

Peri Peri Chicken Recipe (Roasted)

Inspired by the famous Nando's Peri Peri Chicken, I've decided to do some "research" online and compiled a really easy recipe for a delicious Peri Peri Roasted Chicken. This recipe also works really well if you grill the marinated chicken. Serve with chips and salad, or steamed veggies if you're on a "no carb diet" like me, hehe.

4 pieces of chicken thighs, with skin and bone
3 tsp minced garlic
2 tsp ground ginger
2 tsp chilli flakes
2 tbsp freshly chopped parsley
1/2 cup extra virgin olive oil
1/2 lemon juice
1 tbsp Nando's Hot Peri Peri Sauce (optional, for that extra "kick")

To make the marinade, combined garlic, ginger, chilli flakes, parsley, olive oil and lemon juice. Stir to combine thoroughly.

Rub marinade onto the chicken pieces generously. Place marinated chicken in a bowl and seal with glad wrap. Leave to marinate for at least 2 hours (preferably overnight).

When chicken is ready to be cooked, preheat oven to 200C or 180C fan forced. Spray surface of a baking dish with spray cooking oil, place chicken onto the baking dish, and lightly brush the surface of the chicken skin with Nando's Hot Peri Peri Sauce (if available). Spray surface of chicken skin lightly again with the spray cooking oil. 

Place baking dish into the oven and cook for approx. 35-40 minutes, depending on the oven. 

Remove chicken from the oven. Serve with chips and salad, or steamed veggies.

Poached Salmon with Cucumber Sauce Recipe

Inspired by a recipe from Australian Good Food Magazine Nov 2010 - SUPER EASY

Flicking through my subscribed food magazines, I have always found the easiest and simplest recipes get me most inspired. Occasionally, it's great to try something new and challenging - but let's be real, in our day to day life filled with routines and activities - it is starting to become more and more valuable to find recipes that I will cook regularly, without much of a fuss and something uniquely different from the familiarity of common everyday dishes.

This recipe caught my attention because 1) It was fairly healthy 2) I don't think I've tasted cucumber sauce before! So I got curious 3) It looked presentable for my blog, hahaha.

So here it is, a recipe inspired by a recipe from the Australian Good Food Magazine Nov 2010 issue. This is my version based on the ingredients I have available, but I can tell you it is 90% true to what the recipe includes. The only thing missing is white wine in the sauce, and instead of using tarragon, I used parsley.

  • 4 x 180g salmon fillets
  • 1 cup (250ml) fish stock
  • 250g light sour cream
  • 1 Lebanese cucumber, coarsely grated
  • 2 tsp chopped parsley, plus leaves to serve
  • 500g baby potatoes, quartered
  • Extra virgin olive oil, to drizzle
Preheat oven to 200C or 180C fan. Place salmon in a baking dish. Pour over stock and season. Cover with foil and bake for 10-15 mins, until just cooked through. Remove from oven. Cool salmon in stock for 10 mins.

Remove salmon from stock. Add sour cream, cucumber (2 tbsp of white wine, if you like) and parsley to stock and whisk to combine. Season. Transfer to a jug.

Meanwhile, steam potatoes over a saucepan of simmering water for 8-10 mins, until tender.

Place salmon and potatoes on plate. Top salmon with cucumber sauce and parsley leaves. Drizzle oil over potatoes. Season. Serve.

Sarawak Laksa Recipe

(This picture above is an authentic bowl of Sarawak Laksa from a coffee shop in Kuching, scroll all the way down the post to see my home cooked version...)

Living in Melbourne and growing up in Kuching usually equals to some serious occasional food cravings. I've lived in Melbourne for 5 years now, and everytime I have a chance to go home and visit my family still living in Sarawak (Malaysia) - it usually means lots of eating activities. To prove my point, during my last trip I blogged a massive 7 BLOG ENTRIES on Kuching Food Adventures alone. That's 7 blog posts full of wonderfully local Kuching food... check them out here:
So, it was only a matter of time before I started desiring a home cooked version of a dish so easily found in hawker stalls and coffee shops for only RM3.50 (approx. AUD $1.20) per bowl. Isn't that crazy cheap?! But what can I do.. it's not like I can just drive 5 mins to go to a "kopitiam" here in Berwick - so when I had visitors from Malaysia staying with us in Melbourne a few months ago, I immediately requested some authentic ingredients to cook Sarawak Laksa myself...

Introducing Barrett's Sarawak Sambal Laksa Paste. The main thing you will notice about Sarawak Laksa is that it is pretty dark in color, unlike the more "orange-y" colored laksa you probably would be used to from typical curry laksas. This dish has a fair bit of preparation to get all the ingredients together, but when the ingredients are ready - you're pretty much ready to party! Which is why we had some guests over for dinner that night, because this packet of Sarawak Laksa paste could easily feed 6 people.

To make the soup, prepare 2 litres of high quality chicken stock in a pot. Just as it's about to start boiling, add 300g (one packet) of the Sarawak Laksa Paste into the pot and continue stirring the pot as it boils. After 30 minutes, add 400ml of light coconut milk, season with salt and pepper, and add some extra powdered chicken stock for a stronger flavor. As the soup simmers, start preparing the other ingredients...

  • Rice Vermicelli (Mee Hoon) noodles, soaked in warm water until soft, and strained.
  • Egg noodles / spaghetti noodles - boiled and strained.
  • Large cooked prawns, deveined, shell and tail off.
  • Fresh bean shoots
  • Egg omelettes, cut into strips
  • Cooked chicken thigh fillets, shredded
  • Fresh coriander leaves
  • Freshly chopped spring onions
  • Extra sambal on the sides
  • Fresh lime
To assemble the bowl, start with some noodles (either the rice vermicelli or egg noodles, or both). Followed by fresh bean shoots, some shredded chicken and prawns, egg strips.

Pour the soup into the bowl, drowning the noodles completely. Garnish with fresh coriander leaves and spring onions. Add some extra sambal if you can handle the heat, and squeeze some fresh lime juice over the top. Serve while soup is still boiling hot.

Guest Post: Saffron Infused Blood Orange Panna Cotta by Ms I-Hua Lim

My guest blogger for the month of October is Ms I-Hua Lim. Follow her on Twitter here and check out her blog here. Thanks for this wonderful recipe babe! :)

When Kim put it out on the Twitterverse that she was thinking of having guest bloggers on her blog, I was interested and excited to think that I’d be able to be a guest blogger for someone!

Knowing that I had a backlogged of posts and certain schedules to attend to, the chance to post up some of my recipes (which can’t for one reason or another take place on my own blog) was immediately appealing.

So I asked Kim what she would most like to have featured on her blog, to which she replied, “Desserts!”. My mind immediately went to the dinner the Boy and I recently held for his cousins with the theme of Autumn festival in Spring, and the fact that I made one of the easiest yet tastiest desserts ever!

This recipe was inspired by my other half (who thought about this before I went Googling for recipes), as well as from Billy and David Lebovitz.

Tastewise, this dessert definitely had the smoothness of a Panna Cotta and the interplay of all the key ingredients. At the first instance, you taste the vanilla and cream, followed by a hint of saffron and then the sweetness from the blood orange.

So here you go, readers of Kimba’s Kitchen and future readers of mine, please find the recipe of my Saffron Infused Blood Orange Panna Cotta recipe.

1 blood orange (quartered/cubed)
1 whole zest of blood orange (grated)
1 ½ cup heavy (thickened) cream
1 ½ cup full cream milk
½ cup caster sugar
1 teaspoon of vanilla bean paste (or 1 vanilla pod, halved and scraped for seeds)
1 pinch of saffron (approximately 10 strands)
1 teaspoon gelatin powder
3 tablespoon cold water

Serves 6 (using margarita glasses)

Add heavy cream, milk, sugar, vanilla bean paste, saffron, and blood orange zest into a saucepan and heat up over a medium-low heat.

Be careful to not let it boil. It has to be warm-hot, not BOILING-HOT!

Let the mixture infuse for 10-15 mins or until all sugar has dissolved (and turn off the heat).

Strain the mixture into a large bowl.

Meanwhile, prepare the gelatin mixture by adding the gelatin powder into the cold water (3 tablespoons) and let it sit for 5 minutes.

Add the soften gelatin into the mixture and stir until it dissolves. Let it cool.

Pour the mixture into margarita glasses (or any other mold you wish to use).

Distribute the quartered/cubed blood oranges evenly in all the glasses (mold), and cover each glass rim with glad wrap.

Set aside in the fridge for 2 hours or more before serving.

If using a Panna Cotta mold (or other) to serve on its own, make sure you lightly oil the molds with a neutral-tasting oil in order for the Panna Cottas’ to come free. If you are using gelatin sheets (leaves) I’d recommend reading this to get the measurements right.

by I-Hua Lim 

Will you be my Guest Blogger? :)

Guest Blogger
In the coming months, I am thinking of featuring one guest entry per month from a fellow food blogger. I guess the idea behind that is to promote each other's blogs - you know the saying "you scratch my back, I scratch yours"!

Basically all I need is a Blog Post emailed to me which includes a Recipe, a Story behind why you chose that recipe, and at least 3 Photos. You can send me more photos, of course - but it will help if I have a few photos to choose from before publishing :)

As for the topic, it can be whatever you want (edible, of course!) and in return, I will link credits at the top of the post and at the end of the post to you and include your blog address. So, more traffic leading to your blog! I can't promise you millions of hits, but I can at least give you more than 4,000 hits per week?

I'm really looking forward to receiving your submissions - feel free to email me at if you have any questions or if you already have a blog post ready to submit... you might be my next Guest Blogger! 

P/S: Recipes / blog entries that have NOT been previously published on your blog would be preferred to avoid having duplicate blog entries posted on two separate blogs.


Guest Blogger

Macarons from Café Vue VS Nikos Café VS Lindt

Edited on 28/10/2010 to add macarons from Lindt, Chadstone (see below)

Macarons from Café Vue - the fillings have slightly melted during transit from the cafe to my office, due to the warmer weather... and therefore it got a bit messy when I bite into it. It still had the slight "crunch" but the slight chewiness wasn't there. I like it a bit chewy.. just a bit. Today's batch was rather runny.

A previous batch from Café Vue, a much better batch I must say. This macaron I'm holding up in particular had the slight crunch on the outside, the soft mellowness in the middle and the slight chewy texture right in the middle. It was absolutely PERFECT. I don't think I've had another one ever since that ever tasted quite the same...

Same batch as above, just different picture, hehe.

Macarons from Nikos Café @ Portman Street, Oakleigh. First of all, let me just sidetrack you a little bit and add that this place has an AMAZING selection of cakes. Best chill out place for Coffee and Cake I've ever seen. Seriously, GAZILLION cakes to choose from, haha. But even with all those choices, I went for macarons whilst hubby and friends went for cakes. I couldn't help myself! These macarons were smaller, and therefore disappears very quickly. They were very strong flavored (which is a good point, I love strong flavored macarons) and a lot firmer than the ones from Café Vue and therefore less messy when bitten into. Overall, I was very happy. I don't think I can ever complain when it comes to macarons, lol.

Macarons from Lindt Cafe, Chadstone Shopping Centre. Lindt actually refers to them as "delice" and you can purchase them individually or in gift packs of 6 or a gift pack of 15 macarons. I went ahead and bought the 15 macarons because they were 5 of us and I've waited weeks to indulge! The thing I noticed most about these macarons were how HUGE they were compared to the ones I had from Cafe Vue and Nikos. They were massive! Very satisfyingly massive. The 5 of us at Chaddy somehow did not manage to even come close to finishing all 15 macarons. I know, how weird is that. I took 7 macarons home and shared them with hubby... and even then we were struggling! They were exceptionally rich and extremely tasty, but due to their larger sizes we were all macaron-ed out by the end of it, lol. So if you have a huge craving for macarons and always feel like you can never have enough, go for this "not so cheap" pack of 15 macarons and I can almost guarantee you will be right for at least a week before your next craving attack, lol.

No Carb Recipe: Cantonese Steamed Chicken

Very similar to Hainanese Chicken, the Cantonese Styled Steamed Chicken is a slightly herbal and sweet tasting steamed chicken.. perfect for a simple night in, if you plan to cook during the week! The great thing about steaming chicken, is that if you steam it long enough, the chicken becomes so soft and tender you can't get enough!


4 chicken thigh pieces, partially deboned
2 large cup mushrooms, thinly sliced
1 tbsp light soy sauce
1 tbsp shao xing wine
1 tsp sugar
1 tsp sesame oil
1/2 tsp ginger powder
Salt and pepper to taste
4 tbsp water
1 spring onion, sliced


Marinate the chicken with light soy sauce, shao xing wine, sugar, sesame oil, ginger powder, salt and pepper. Place chicken in a heat proof bowl, sprinkle with water and surround with chopped spring onion and mushrooms.

Place bowl into a steamer and steam for approx. 25-30 mins to make sure the chicken is cooked through.

Slice up chicken and serve.

No Carb Recipe: Creamy Mashed Cauliflower

A friend on Twitter randomly tweeted me a revelation that could change my life... hahahahaaa I'm not being dramatic, it's true!! He introduced me to the concept of mashed CAULIFLOWER as an alternative to mashed potatoes! Now why didn't I think of that?! Why haven't I explored that option before? Probably because I didn't have reason to consider anything other than mashed potatoes before today. This whole No Carb Diet thing is really challenging me to become more and more creative with my dishes, and to also explore alternatives to the norm. 

This recipe can of course be healthier (hehe) but in the mean time, I'm just happy that it's carb free. The texture is smooth and to be honest, I didn't care that it had the slight taste and smell of cauliflower, in fact, it tastes "lighter" and therefore doesn't give you the "guilty" feeling afterwards. Also, if I didn't cook this myself and no one told me that it was a vegetable... I probably would've just assumed that it was mashed potatoes anyway!!


6 cups of cauliflower florets (about 3/4 of a full cauliflower head)
1/2 tsp minced garlic
1/3 cup double cream
2 tbsp grated parmesan cheese
Salt and pepper to taste
Chopped fresh chives and fried onions for garnish


Boil cauliflower in water for approx. 20-25 minutes or until cauliflower is tender. Drain the water using a strainer.

Add garlic, cream, cheese, salt and pepper to the softened cauliflower and mash it thoroughly until smooth and creamy. Alternative, you can place all the ingredients in a food processor.

Serve immediately and garnish with fresh chives, fried onions and fresh coriander (optional).

Chinese Styled Braised Pork Leg with Japanese Tofu

No Carb Diet Recipe Series

I suppose by now you've noticed that a great non-carb substitute for rice / noodles in any dish is.. TOFU! Smooth tofu in particular is my favorite :)

The result of this dish is a super tender, melt in your mouth, fall off the bone pork in a really "sweet" sauce combined with silky smooth tofu. When you eat this dish, combine a bit of pork meat with tofu and the crunchy texture of the freshly chopped spring onions and fried onions with the strong flavors of fresh coriander leaves... HEAVEN!


1 packet Japanese Tofu / Smooth Tofu / "Tauhu Lembut"
2 pork legs / shanks, partially chopped into portions, bone and skin on
1.5 litre water
6 tbsp dark soy sauce
2 tbsp sweet soy sauce
3 tbsp hot chilli sauce
2 tbsp sugar
2 tbsp light soy sauce
1 tsp minced garlic
3 tbsp BBQ sauce
Chopped spring onions
Fried onions
Fresh coriander leaves for garnish


In a large pot, place the pork legs into the pot and add 500ml of the water. Cover the pot with lid and cook in medium heat for approx. 30 minutes.
Add dark soy sauce, sweet soy sauce, and hot chilli sauce. Pour another 500ml of water into the pot and let it simmer for another 30 minutes.

Add sugar, light soy sauce, minced garlic and BBQ sauce and the remaining water into the pot. Reduce heat to low. Gentle simmer for 2 hours.

Carefully remove tofu from packaging and cut into a smooth square. Steam for approx. 10 minutes to slightly firm up its texture.

To serve, carefully place tofu on plate. Serve with a portion of the pork and pour sauce from pork pot onto the tofu. Garnish with spring onions, fried onions and top with fresh coriander. Serve immediately.

Japanese Egg Tofu with Minced Pork Recipe

No Carb Diet Recipe Series

Continuing my series of No Carb Recipes, I'd like to feature a very special tofu even the biggest Tofu Hater has the chance of being converted! I am talking about the silky smooth, egg tofu aka Japanese Tofu that has the smoothest, softest texture that is so delicious if cooked correctly... the "Japanese" Egg Tofu!

This recipe is very popular in Malaysia, and undoubtedly other Asian countries as well. Served in Chinese restaurants typically as a "hot plate", I have come up with my own home cook version which turned out pretty good! Give it a try, I really hope you guys like it. I sure did!


3 tubes of Japanese Egg tofu
Corn flour (for coating)
1 cup corn starch (corn flour + cold water)
350g minced pork
Light soy sauce
Sesame oil
Salt and Pepper
1 carrot, chopped and sliced
2 tbsp oyster sauce
2 tbsp sweet soy sauce (kecap manis)
1 egg
Spring onions and fried onion for garnish


Carefully cut the packaging of the egg tofu where the line tells you to.

Slowly and very gently remove the tofu from the packaging by gently squeezing the ends and letting the tofu slide out.

Slice the tofu into thick slices.
Lightly coat the tofu with corn flour and fry in shallow oil until they turn slightly brown.

Once cooked, the tofu should be lightly crispy on the outside and still soft and smooth on the inside (see image above). Set aside.

To prepare the rest of the dish, season the minced pork with some light soy sauce, sesame oil, salt and pepper. Heat some oil in a clean wok and cook the seasoned minced pork until it separates. Add carrots, oyster sauce, sweet soy sauce and stirfry for another 2 minutes.

Pour corn starch over mixture and cook for another 2-3 minutes until the mixture starts boiling. Crack open the egg and add to mixture at the very last minute. Stir lightly, and return the tofu into the wok with the rest of the ingredients. Stir very gently and lightly just once or twice through to cover the tofu with minced pork mixture.

Serve hot and garnish with chopped spring onions and fried onions.

Best served with steamed rice, but since this is a No Carb Recipe I would not recommend it, hehe. There is very minimal carb in this dish from the very little corn flour used... so it's actually pretty good! 

No Carb Diet Recipe Series: Chinese Egg Omelette with "Lap Chiong", Capsicum, Onion and Coriander

Hello everyone! As you may know, this is my 2nd week of doing this whole "No Carb Diet" thing. Surprisingly, it's not that hard! Well, I've never been a big bread eater anyway... so basically I just had to significantly cut down on potatoes, rice, pasta and noodles. I'm allowed once a week, need to have a little bit of carb to provide the energy needed for exercise - which I do 3-4 times a week. So far, I have lost 1kg. It's not that bad.. considering I'm probably also gaining muscle weight from the exercise. It's going really good :)

So what do people eat when on a "No Carb Diet"? Basically in a nut shell, I've been eating:
  • Egg Omelettes (see recipe below)
  • Roast / Steamed Chicken ... chicken stirfries ... basically LOTS of chicken (or pork)
  • Steamed Fish / Panfried or Grilled Salmon
  • Grilled Red Meat (eg Lamb Cutlets) or Steaks
  • A LOT of steamed / stirfried vegetables
  • Salads
  • Fruit, especially bananas ("carb" in bananas are good carbs helps with the energy)
  • Cheese
  • Sashimi (yes, raw fish)
  • Other seafood - prawns, scallops, oysters, crabsticks, etc.
  • Tofu (not a big fan of tofu but LOVE egg tofu w/ minced pork, which reminds me I need to cook that, might share recipe soon!)
So you see, there's lots of options. Just don't need to think about all the food you're missing out on eg:
  • Pizza
  • Pasta dishes
  • Noodle dishes
  • Rice
  • Potatoes - mashed potatoes, hot chips.
  • Croissants
  • Toasted sandwiches.....
Ohh wait, I said we SHOULDN'T think about all the food you're missing out on! *wink*


4 "Lap Chiong" aka Chinese Sausages, thinly sliced at 45 degree angle
1 red capsicum, sliced
1 green capsicum, sliced
1 large onion, sliced into rings
9 eggs, beaten
1/4 cup cream
Salt and pepper to taste
5 cup mushrooms, sliced (optional)
Peanut oil 
Fresh coriander leaves to serve


In a wok, heat 1 tsp of peanut oil and cook the sliced chinese sausages for a few minutes.

Add onions, and capsicums, and stirfry for a few more minutes until the onions start to become tender.

In a bowl, beat the eggs with cream and season with salt and pepper. Pour the egg mixture into the wok and let it sit there and cook for approx. 2 minutes. Reduce heat to low medium so it doesn't burn the bottom of the egg surface.

Try your best to completely flip over the egg, if not, don't stress. Just keep trying to flip the egg every 1 minute interval to ensure it doesn't get completely scrambled and some parts of the omelette is firm and keeps the sausages, onions and capsicum together.

Serve hot. Garnish with fresh coriander leaves.