Ingredients:

1. 1/4 Winter Melon
2. 2 pcs Pork Spare Ribs
3. 4 bowls water
4. Handful of Red Dates (5-10)
5. Preserved Salted Radish (Tai Tau Choy)(大头菜)
6. Salt to taste

Method:

1. Wash all ingredients
2. Cut the winter melon & tai tau choy into bite size
3. Boil about 4 bowls of water.
4. Add in the meat, a small handful of red dates, winter melon, tai tau choy
5. Lower heat and simmer for 3 hours
6. Add salt to taste just before serving
7. Serve hot
8. Alternatively, you could cook this overnight in a slow cooker

We get very nicely make soft boil eggs from Singapore coffee shops, served with soya sauce and pepper, and it goes very well with a toasted spread spread with butter and kaya (a spread made from coconut milk, eggs and sugar). Wonder how to make these nice soft boil eggs yourself?

Sometimes egg white is not sufficiently cooked(still clear), or sometimes the egg yolk is over cooked (harden). The magic is timing and temperature. Egg white cook at a higher temperature, while egg yolk cook at a lower temperature. Put the eggs in a deep bowl, small cooking pot, or a big mug. Boil plain water to boiling point. Pour the water over the egg slowly (sudden change of temperature may crack the shell), and way above the level of the eggs. Do not cover as to let the heat escape after the initial cooking of the egg white, but when the temperature reaches the yolk, it should not be that hot to over cook the yolk. Set your timer. Remove the eggs anytime between 4-5 mins. Serve within few minutes, otherwise the heat in the egg continue to cook the yolk and you get over cooked yolk.

If the eggs are chilled in the fridge, best to thaw it , or just soak it in luke warm water for a while before the above procedures. Alternatively, you could keep the eggs in the hot water as above for another 1-2 mins, provided the pot is big enough to have enough water volume to keep hot, since some heat is lost to overcome the chilled eggs. As a guide, about 1 litre of boiling water to 2 chilled eggs is enough for this purpose.

This is a very simple meal, especially useful when you are hungry and need to whip up something really quick.

Ingredients

1. 2 chicken eggs
2. 1/2 can of bake beans
3. couple of plain crackers (optional)
4. 3 table spoon cooking oil

Method

1. Heat up the frying pan.  Pour in the cooking oil.
2. When the oil is very hot, crack in a egg. (fry one at a time or both together is fine).
3. When the egg is half cook, fold 1 side over to make a pocket egg.  You may need to hold it for a while for it to set into place.  Flip over when lightly browned.
4. Remove the egg on place on a plate.
5. Pour in the bake beans into the frying pan and heat it up to near boiling.
6. Serve the bake beans on the plate, and serve with plain crackers (or toast bread).
7. Serve hot.
8. Double the ingredient to serve 2 (then you can use 1 can of bake beans)

Ingredients

1. 2 chicken eggs
2. 1 salted duck eggs (optional, can be replaced with 1 chicken egg)
3. 1 century egg (optional)
4. 1/3 teaspoon salt
5. dash of white pepper (grounded)
6. 3-4 Dried shitake mushroom (or fresh, but dried is more fragrance)
7. water

Method

1. Soak the dried shitake mushroom for at least 2 hours.
2. When the mushroom is soft after soaking, cut away the stem (too fibrous), cut the mushroom into thin slices or small cubes.
3. Remove the husk of the salted egg and century egg.
4. Peel the century egg and cut into small pieces
5. Crack the salted eggs and chicken eggs into a steaming bowl.  While cracking the chicken egg, at eat keep one of the egg shell as complete a whole egg as possible, by cracking only 1 end of the egg to peel off a small hole to pour out the egg contents.
6. Cut the salted egg yolk into smaller pieces.
7. Whip the eggs lightly.  
8. Using the empty egg shell in step 3, measure 3 eggs shell full of water and pour into and mixed with the eggs.  Whip lightly.
9. Add in the mushroom, and century egg. 
10. Add in salt if salted egg is not used, and do not add salt when salted egg is used. Add in ground pepper.
11. Stir until the mushroom, century egg and salted egg yoke are evenly in suspension in the egg.
12. Cover the bowl, and if the bowl does not comes with a cover, use PE wrap to cover it up.  This is important to prevent the surface to be rough and full of pox mark if the steam directly tries to cook the surface.
13. Steam in low heat for 10 mins.
14. Optional, after steaming, you can put some sesame oil and soy sauce on the steam egg.
15. Serve hot.

Ingredients

1. Hand full of French beans (about 30 strands or about 250 grams)
2. 4 eggs
3. 1/3 teaspoon salt
4. 4 table spoon cooking oil

Method

1. Wash the French beans, and pluck out both tips.  Do not use knife, using your fingers to break the tips, and pull off any fiber if it comes out along. 
2. Cut the pod slanting, to about 5cm length.
3. Beat the eggs in a bowl.
4. Heat up the wok, put in 2 table spoon cooking oil, and add the French beans and salt and stir till beans turn darker green in color.
5. Spread out the French beans on the wok, and pour in the egg.
6. Flip over when brown and drip in the remaining oil on the side to prevent egg from sticking to the pan or wok.
7. Serve when both sides are nicely browned.
8. Serve hot.