TOMATO - LETTUCE SALAD WITH SALTED EGG

I prepared this along with my Oven Roasted Chicken Breast. I usually prepare tomato-lettuce salad and this time I added salted egg and it turned out quite okay. It's just that the salted egg turned mushy after quite awhile maybe because I didn't drained the lettuce too well. Here's the recipe if you like.

TOMATO - LETTUCE SALAD WITH SALTED EGG

Ingredients:
1 salted egg, chopped
1 large tomato, seeded and chopped
1 small onion, chopped
7 lettuce leaves, chopped
1/2 lime juice*
olive oil
salt and pepper

Procedure:
In a large mixing bowl, combine the lime juice, a little amount of olive oil, salt and pepper. Mix together. Add the vegetables then mix again. Then add the salted egg and mix carefully.
Serve immediately.

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* We use Indian lime since it's the closest to our calamansi with what's available here in UAE but you can use calamansi, lemon or the regular lime.

hard-boiled eggs with garlic & herb spaghetti sauce

after almost 2 months after my extraordinaire childbirth and not cooking, today, i decided to cook this very simple dish. i got it from feast asia months before i gave birth; i wasn't able to cook it since kim is not an egg-fan. today, kim went to grocery after work and arrived home a bit late already and makuy was asking me to cook since he's hungry already. hmmmm... what i had were 3 hard-boiled eggs. so what i did was re-heat the spaghetti sauce and add the hard-boiled eggs. fortunately, makuy liked it, he ate almost 2 eggs. hehehe...

the recipe is here. i just used garlic and herbed spaghetti sauce; however, you can opt to use other 'style' of spaghetti sauce or tomato sauce. but i'd like to try miss connie's chili tomato sauce next time.

ingrdients:
3 hardboiled eggs, shell removed
1 cup garlic & herbs spaghetti sauce
1/4 cup cheese, grated

procedure:
heat about 2 cups of cooking oil in a wok. when the oil is smoking, add the hard boiled eggs and fry over very high heat until the egg whites are lightly browned in spots and blistered. remove eggs and drain on paper towel.

in a sauce pan, heat about 1 tbsp. of cooking oil and then pour in the spaghetti sauce. coook, stirring, for a few minutes or until very fragrant. add the cheese then add the eggs. lower the heat, cover and simmer for a few minutes.

transfer eggs to a plate then pour over with the sauce. sprinkle with chopped onion leaves.

^_^

little kwek-kwek

category: appetizer/snack
servings: 4

i got this idea from donna (my officemate). she was asking me if i knew how to cook kwek-kwek. it made me think since i haven't eaten kwek-kwek. kwek-kwek is a filipino street food also called "tokneneng". it is sold together with adidas, fish ball, barbeque, bananaque, and so many more. tokneneng is the baby version of kwek-kwek, boiled chicken eggs coated with orange-tinted batter commonly sold on the street. tokneneng is made of boiled quail eggs... tokneneng and kwek-kwek get additional flavor from the spraying of smoke, dust and other airborne elements from people and vehicles passing by as they sit on display on the karitons. (http://annecooks.blogspot.com/). i called this recipe little kwek-kwek instead of tokneneng.

here i used hotcake mix instead of flour. there's more flavor and i have it in my kitchen. ;D. i've been wondering what to do so that the batter really sticks to the egg. and i found the answer... coating the egg with flour before coating it with the batter. thanks to ann, i'll do that next time. for tha sauce, it would be up to you. i dipped it with tomato ketchup but i liked it much better with vinegar & garlic dip.

ingredients:
20 pcs. quail eggs, hardboiled and shelled
1 cup hotcake mix
1 pc. egg
1 tbsp. butter, softened
salt & pepper
oil for deep-frying

directions:
for the batter mixture, combine together in a bowl the hotcake mix, egg abd butter. season with salt & pepper. mix well.

put the quail eggs on the batter and carefully mix them avoiding crushing the eggs and coating each eggs well with the batter.

before deep frying the eggs, coat each eaggs well with the batter. deep-fry until golden brown.

drain on paper towels. serve hot with your choice of sauce.