Breakfast Eggs In Tomato Sauce

It’s New Year’s Eve in Vancouver, and I hope you guys are having a great evening. May your New Year be the happiest one! Happy 2014!!

This one-pan “Breakfast Eggs In Tomato Sauce” is a wholesome start to the morning. You can prepare the tomato sauce in advance and just crack in the eggs when you are ready to serve.

Rosemary Garlic Focaccia

Rosemary and garlic flavored oil give incredible flavor to this Focaccia and it's best eaten warm.

Banana Chips

How To Make Fried Banana Chips

Ingredients

Plantains, peeled
Sea Salt
Vegetable Oil, for frying

Method

Peel and slice plantains with a mandoline. (refer to the video tutorial)

Heat oil in a fryer or wok over medium-high heat (about 350˚F). Place a slice of plantain at a time and deep-fry until crisp and golden in color. Drain on a paper towel, sprinkle some sea salt and let cool completely before serving.

Baked Ham And Cheese Egg Bread Rolls

All you need is a few simple ingredients to make these “Baked Ham & Cheese Egg Bread Rolls”. If you want to change it up you can replace the ham with other cold cuts and the Jack cheese with Asiago, or any of your favorite cheeses.

Chocolate Hazelnut Cookies

This is another simple yet delicious cookie that I love to bake. Basically, you will need equal weight of butter, flour, ground hazelnuts, and half portion of sugar. This recipe yields about 80 small cookies but if you want you can easily adjust the recipe to bake the amount you wanted.

Sambal Fried Rice

Spice up your fried rice with this easy Sambal Fried Rice recipe.

Chocolate Oatmeal Cookies

These are crunchy chocolate oatmeal cookies, packed-with-good-stuff cookies and a layer of bittersweet chocolate. Switch the dried cranberries with your favorite dried fruits, such as currants, blueberries, dates, apricot, and raisins-it is totally up to you.

Purple Sweet Potato Ondeh Ondeh

Purple Sweet Potato Ondeh Ondeh

Ingredients



500 grams Purple Color Sweet Potato Flesh (3 Medium, about 720g)
120 grams Glutinous Rice Flour
20 grams All-Purpose Flour

Filtered Water, adjust accordingly
150 grams Gula Melaka (Palm Sugar), finely chopped
150 g Grated Coconut

1 Pandan leaf, cut into 1 ½ pieces
A Pinch Of Sea Salt



Method


Boil the sweet potatoes in a medium pot until tender, 20 to 30 minutes, depending on size of potatoes. 

When cool enough to handle, mash the potatoes in a potato riser or masher. (If you are using a masher, you will have to peel the potatoes first)

In a large bowl, combine the mashed sweet potato with glutinous rice flour, all-purpose flour, knead, and add water gradually to form soft dough.

Mix the grated coconut with pan leaf, and a pinch of salt and steam for about 2 - 3 minutes and let it cool completely. 



Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the ondeh ondeh in the boiling water. When the ondeh ondeh float to the surface, remove them with a slotted spoon and shake off the excess water. 

 Coat the ondeh ondeh with grated coconut and serve immediately.

Makes about 40 balls

Homemade Rigatoni With San Marzano Sauce

UPDATED: January 10th 2014
This is an updated post with a new video cooking guide.





Homemade Rigatoni With San Marzano Sauce

Ingredients

500 grams of Homemade Rigatoni or Store-bought, cooked el-dente
Parmigiano-Reggiano

San Marzano Sauce
2 Tbsp Olive Oil
1 Large Yellow Onion, peeled and chopped
4 Cloves of Garlic, peeled and chopped
2 Tbsp of Peperoncino (chili in olive Oil) available at Italian Stores or 2 tsp of Chili Flakes
2 Tins 796ml/28oz San Whole Marzano Tomatoes, reserved tomato juice from 1 tin
1/4 Cup firmly packed fresh Basil leaves, torn
2 Tbsp Chopped Italian Flat Leaf Parsley, chopped
2 tsp Cane Sugar
Sea Salt to taste
Black Pepper

Method

Place oil in heavy saucepan over moderately high heat. Add the onion and garlic and saute, stirring occasionally, until it just starts to brown, about 5 minutes. Then stir in the Peperoncino or chili flakes.

Empty contents of tomato cans into a sieve, reserving 1 tin tomato liquid. Squeeze the juice out of the tomatoes with your hands, letting the juice out of the tomatoes with your hands, letting the juice run through the sieve. (The remaining tomatoes should be a coarse, chunky pulp.) Add the tomatoes and reserved liquid to pan with basil and parsley. Simmer for 10 minutes, season with sugar, salt, pepper and serve with pasta with some freshly grated Parmigiano-Reggiano.

Serves 6-8