Recipes | Viewing Category: Eggs

1. Add the pork to a pot of water and fill to cover by 5cm. Bring to the boil. Allow to boil for 1 min then remove and drain. Rinse impurities off the pork pieces in fresh tap water and set aside.

2. Add sugar and water to a clean wok or medium sized pot. Heat on med-high heat to create the caramel. Let it bubble away until a rich, dark caramel forms (not burnt). Swirl the pan as you do this to distribute the heat in the pan.

3. Add in 1T oil and swirl through. Add ginger and onion and saute until the onion has softened.

4. Add prepared pork pieces and cook for about 5 mins.

5. Add Shaoxing wine, soy sauces and fish sauce. Stir to mix and heat through.

6. Add coconut water. Stir through then bring to the boil.

7. Cover with a lid, reduce heat to low and allow to simmer for one hour.

8. After one hour, remove the lid, add in the eggs and turn the heat up to medium. Allow the braising liquid to evaporate and thicken into a sauce. Gently rotate your eggs from time to time to allow it to absorb and take on a darker hue. Turn of the heat when the sauce reaches your desired consistency. Taste and adjust seasoning if required.

Makes 6

1. Wash and cook your rice.

2. While your rice is cooking, prepare the filling:

• Slice SPAM into 6 thick slices. Heat up a large skillet with 1tsp oil. Add SPAM slices and pan fry until each side is golden. Drain on kitchen paper and set aside.
• Crack eggs into a bowl and add a dash of milk/water. Season with salt and pepper and whisk well to combine. Heat up a non-stick skillet with 1tsp oil. Pour in egg mix and make one omelette. Slide omelette onto a chopping board and slice into 6 portions.

3. Once cooked, transfer the rice to a large bowl and mix in sushi seasoning to taste. Divide the rice mix into 12 portions.

To make each onigirazu:

1. Place a large sheet of cling film down on your bench.
2. Place one sheet of nori on top of your piece of plastic.
3. Place one portion of seasoned rice in the centre of the nori. Flatten it down to make a small square, rotated 45 degrees to the direction of your piece of nori. The rice acts like the bread in a sandwich.
4. Add a piece of omelette on the centre of your rice.
5. Add a piece of SPAM on the centre of your omelette.
6. Squeeze on Kewpie mayo to taste.
7. Tear up ½ a lettuce leaf to fit your rice square and layer on top of the mayo.
8. Grab another portion of seasoned rice and compact it in your hand before placing on top of the lettuce.
9. Fold each corner of nori over your ‘sushi sandwich’ to completely wrap your sandwich.
10. Wrap the cling film around your nori parcel so that it stays firmly in shape.
11. Allow your onigirazu to sit for 10 minutes to help set it before slicing in half.

Repeat with remaining ingredients to make the other 5 onigirazu.

Serves 4-6 as part of a shared meal

1. Whisk eggs in a jug. Add water, fish sauce and chicken bouillon and whisk just enough to combine. Pass the mixture through a sieve into your steaming bowl for a silky smooth result. Use a spoon to remove any air bubbles on the surface of your egg mix.

2. Cover bowl with cling wrap and place inside steamer filled with water. Place the lid on the steamer and bring the water to the boil. Immediately drop the heat to low once the water starts to boil and let steam for 12-15mins. Times will vary depending on the size of your bowl. Deep bowls with thick walls will take longer. The centre should have a slight wobble and will further set upon cooling.

3. Carefully remove the bowl from the steamer. Discard the cling film and top with soy sauce, sesame oil and sliced spring onions. Enjoy immediately.

1. Preheat oven to 180C.
2. Grease and line a 13cm x 33cm baking tray with baking paper.
3. Using electric beaters or stand mixer, cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time. Add vanilla and beat through.
5. Sift in flour and salt. Fold through with a spatula.
6. Add almond meal and mix until well combined.
7. Spoon mix into prepared pan and spread evenly. Stud with sliced nectarine and ¾ of the blueberries. Evenly scatter flaked almonds on top.
8. Bake for 30-35mins until golden.
9. Meanwhile, dissolve 2T caster sugar in 2T boiling water and set aside. When the slice comes out of the oven, brush the top of the slice and fruit with this sugar syrup for a glossy finish.
10. Garnish with remaining fresh blueberries and lightly dust with icing sugar (optional).

Allow the slice to cool in the pan before cutting.

Pork chops:

1. Add the lemongrass, eschalot and garlic into a food processor. Pulverise everything into a fine straw and add to a large mixing bowl. (If you don’t have a powerful processor, you can finely slice rings from your lemongrass before chopping it into small pieces. Mince your garlic and finely dice your eshalot)
2. Add the remaining marinade ingredients to the mixing bowl and stir to combine
3. Tenderise pork chops by pounding each side with a meat mallet or the back of a knife. Cut 3-4 slits into the skin side of each chop and place into the marinade. Coat all sides of each pork chop with the marinade then cover and chill overnight.
4. When ready to cook, spray pork chops with oil. Place chops flat, in a single layer in your AirFryer basket*. Air fry for 10 mins on 230C. Turn, then air fry for a further 10 mins**

Spring onion oil

1. Place your spring onions to a heatproof bowl.
2. Add oil to a small skillet and bring to smoking point.
3. Pour the hot oil onto the onions. The onions will spit so be careful. Stir to mix and spoon them onto each pork chop

Enjoy as is or serve with broken rice and a fried egg (com tam) or even eat with rice vermicelli (bun) and salad. Don't forget the fish sauce! (nuoc cham)

* These can also be deep fried, or thrown onto the barbeque as well 

** Turn your chops again and air fry further if you like your chops dark.

1. Dice avocado & season with salt and pepper

2. Add 1 tablespoon of Chilligasm's chilli oil into a hot pan.

3. Crack in two eggs and fry to your liking

4. Slightly peel open rice and microwave for 1:30 seconds (we promise, this instant rice is delicious and fluffy!!)

5. Transfer rice into a bowl

6. Place avocado on top of the rice and add the fried eggs. 

7. Garnish with shallots

Enjoy!!

1. Bring a pot of water to boil 

2. Carefully add in eggs with a splash of vinegar and salt (this helps make it easier to peel. Tip: if you want the yolk to be perfectly centred, gently swirl them while they are boiling. 

3. Prepare an ice bath for the eggs (ice cubes and cold water). 

4. For soft, jammy eggs, take the eggs out after 6.5 minutes and place it straight into the ice bath. 

5. Cut your avocado, scoop into a bowl and mash. Season with salt and pepper. 

6. Peel your boiled eggs once cooled. 

7. Toast your bread, spread your avocado over each slice. 

8. Cut your eggs in half and place them on top of the avo.

Optional: 

9. Top with chilli oil