Salted Egg Fried Rice

Photo credit: Unilever Food Selections

You know what else goes well with salted egg yolk? Fried rice, of course! As with all the other recipes,
the egg yolk should be steamed and mashed before being added to the fried rice. Prawn is always a
great option to include into the meal, as its springy texture gives that extra bite to the dish. Here’s how
you can whip up your own bowl of salted egg fried rice.

Ingredients:

 2 salted eggs

 2 cups of cooled cooked rice

 2 cloves garlic, finely chopped

 2 tbsp cooking oil

 few pieces of prawn or chicken

 1 tsp oil

 1 tbsp butter

 1/2 cup finely sliced spring onions

  2 bird’s eye chilli, finely sliced (optional)

Directions:

1. Break salted egg yolk and white. Steam salted egg yolk for 10 minutes or until cooked. Mash egg
yolk and set aside.

2. Heat wok and put in 2 tbsp oil. Put in garlic and saute until golden. Put in rice and toss until rice
is hot. Dish up and set aside.

3. Put in 1 tbsp oil and brown prawn/chicken. Push to the side of the wok.

4. On low heat, put in butter and mashed egg yolks. Cook egg yolks until they look foamy, then add
in bird’s eye chilli at this point if preferred.

5. Push prawns/chicken onto foamy egg yolks and cook for a while. Turn heat to high.

6. Put rice back into wok and toss until rice is hot again. Push rice to the side and toss in egg
whites. Quickly push rice onto egg whites (the salted egg whites cook really quickly) and toss
rice so that the egg whites will be well dispersed.

7. Season with pepper and dish up.

Salted Egg Prawns

This is a recipe for Salted Egg Prawns.

 CourseShrimp
 Prep Time10 minutes
 Cook Time20 minutes
 Total Time30 minutes
 Servings5
 AuthorVanjo Merano

Ingredients

 12 to 15 pieces prawn deveined
  ½ piece Knorr Shrimp Cube
 ¾ cups cooking wine
 ¾ cup cornstarch
 2 cups cooking oil

Salted Egg Yolk Sauce Ingredients

 4 pieces salted egg yolk

 ½ cup heavy whipping cream
 2 tablespoon butter
 2 cloves minced garlic
 2 pieces Thai chili pepper sliced into small pieces
 15 to 20 pieces curry leaves or hot pepper leaves

Instructions

1. Prepare the prawn by diluting Knorr Shrimp Cube in a

cooking wine. Pour the mixture onto the prawn. Marinate
for 10 minutes.
2. Heat oil in a cooking pot.
3. Discard the marinade. Dredge the marinated prawn in
cornstarch.
4. Deep fry in medium heat until the prawn turns light to
golden brown. Remove from the pot and set aside.
5. Prepare the salted egg yolk sauce by mashing the egg
yolks in a bowl. Pour heavy whipping cream. Stir until all
ingredients are well blended.
6. Melt butter in a pan. Put-in garlic, curry leaves, and chili
pepper. Cook for 1 minute.
7. Add the salted egg yolk mixture. Stir and continue to cook
for 2 minutes.
8. Add the deep fried prawn in the pan. Toss to coat with
sauce.
 9. Transfer to a serving plate. Serve.
10. Share and enjoy

Salted Egg Pasta

Salted Egg Pasta is an easy and quick recipe using salted egg. There’s no denying that the soft, creamy
texture of salted eggs works perfectly to create a delicious pasta sauce. A flavorful alternative for
conventional pasta!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Pasta

Cuisine: Filipino

Keyword: pasta, recipe, salted egg

Servings: 6 Servings

Author: Mia

Ingredients

 250 grams spaghetti noodles

 4 salted egg shell removed and mashed (yolk with white)

 1 cup heavy cream
  3 cloves garlic chopped

 salt and pepper seasoning

 ¼ cup parmesan cheese

 3 tbsp butter

 1½ cup shrimps peeled and deveined

Instructions

1. In a pot, boil 4 L water. Once boiling, add spaghetti and cook according to packet instructions.
Drain pasta and coat spaghetti with 2 Tbsp olive oil. Set aside.

2. In a separate pan on medium heat, melt butter and add in garlic. Saute for 1 minute until
fragrant.

3. Fry shrimps until cooked and set aside.

4. In the same pan, add the mashed salted egg and stir for a few seconds. Add heavy cream, a
pinch of salt and pepper, and parmesan cheese. Let simmer for 4 minutes

5. Taste and adjust seasoning.

6. Toss spaghetti and shrimps in the sauce. Stir well for 4 to 5 minutes, until pasta is evenly coated.

7. Transfer pasta to a serving dish and serve hot. Bon Appetit!

Tinapa Fried Rice (Smoked Fish Fried Rice)

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4

Author Vanjo Merano

Ingredients

4 cups leftover white rice

3/4 to 1 cup tinapa flakes

2 pieces alter duck eggs sliced

2 medium plum tomato cubed

1/2 cup chopped green onions

6 cloves crushed garlic

1 teaspoon salt

4 to 5 tablespoons cooking oil

Instructions

Combine salt and leftover rice. Toss to mix well. Set aside.

Heat oil in a large pan. Add the garlic and cook until light brown. Add the tinapa flakes. Cook for 3
minutes.

Slowly add the rice. Stir fry for 2 to 5 minutes or until all the ingredients are well blended.

Add the ground black pepper and chopped green onions. Toss and stir fry for another 3 to 5 minutes.

Transfer to serving plate. Top with sliced salted eggs and cubed tomatoes.
Serve. Share and enjoy!

Smoked fish is a cross-cultural and ancient technique in food prep. Once a means
of food preservation, smoked fish has become a much sought-after flavor. Fish can be
cold smoked or hot smoked.

Paté also has a long and illustrious history but today, paté is simply a mixture of
seasoned ground seafood, poultry, meat, or vegetables, and often a combination of
several different base ingredients.

You can whip up this quick-and-easy smoked fish paté in your food processor. It's
smooth, cold, and creamy and it pairs perfectly with a variety of bread and crackers. It's
best served after being refrigerated overnight, so plan ahead if you want to serve it at a
party.

For this recipe, you can use any smoked fish you like. Try catfish, salmon, mullet,
mackerel, or whatever you happen to have. You really cannot go wrong with any choice
you make. Source it at a reputable smoker or purveyor who still smokes small batches.
Or try local markets.

If you want even more control over the flavors and you have the time, you can smoke
your own fish. All you need is a smoker, a fuel source, and of course some fish.

Ingredients
 1 cup smoked fish (skinned, deboned, and flaked)
 1 (8 oz.) package cream cheese (softened)
 4 ounces butter (or margarine, softened)
 2 tablespoons balsamic wine vinegar (or red wine)
 1 tablespoon lemon juice (fresh)
 1/4 cup onion (minced)
 1 small clove garlic (minced)
 1 dash black pepper (freshly ground, or to taste)
 Garnish: 2 tablespoons chives (chopped)
 Toasted bread wedges or crackers

Steps to Make It
1. Place all of the ingredients (except the chives) into a food processor
bowl.
2. Pulse until mixed well but not completely puréed.
3. Mound the mixture into a serving dish and refrigerate overnight.
4. Top with chopped chives. The paté tastes best when brought to room
temperature. Serve with toasted bread triangles or savory crackers.
Refrigerate any leftovers.
Fried Pickle Poppers
INGREDIENTS

FOR THE FRIED PICKLE POPPERS:

 6 kosher dill pickles

 1 cup cheddar & horseradish pub cheese (pimento cheese or even softened
cream cheese would also work well here)
 6 egg roll wrappers
 Oil, for pan-frying

FOR THE CHIPOTLE MAYO DIP:

 3/4 cup mayonnaise
 1 tablespoon lime juice (about 1 lime)
 1 chipotle pepper in adobo sauce, chopped
 1 garlic clove, chopped
 ½ teaspoon kosher salt

INSTRUCTIONS
1. Using an apple corer, remove the centers of the pickles. To do this, stand the
pickle straight up, twist the corer to break the pickle skin, and then push it down
until you reach the opposite end of the pickle. Twist and pull towards you to
remove the inside of the pickle. You can discard these centers or save them to use
in relish, macaroni salad, potato salad, or tartar sauce.
2. Spoon the pub cheese into the cored pickle, pressing it in until the pickle is full.
You will want to hold your thumb against the opposite end of the pickle to make
sure that the filling doesn’t squeeze out as you’re pushing more in.

3. Once the pickles are filled with cheese, get out your egg roll wrappers. Take one
pickle and lay it in the center of an egg roll wrapper. You want the egg roll
wrapper to be angled so that it looks like a diamond, with the pickle going down
the center.

4. Fold over one side of the egg roll wrapper to cover the pickle. Then, fold up the
bottom end and fold down the top end. Dip a finger in water and run it over the
unfolded side of the wrapper. Then, roll it up tightly. You should have a traditional
egg roll shape now! Repeat with the remaining pickles.

5. In a heavy-bottomed skillet, fill about 1/2″ high with oil and heat over medium-
high heat. When the oil is hot, add in the pickles. Pan fry until golden brown all
around, turning to cook evenly.

6. Remove the pickles from heat and place on a rack or track to cool.

7. As the pickles cool, add the Chipotle Mayo Dip ingredients in a food processor or
blender and mix until well-combined.

8. Serve the Fried Pickle Poppers warm with the Chipotle Mayo Dip.
Dill Pickle Hamburger Pizza
Ingredients

 1/2 pound ground beef

 1 prebaked 12-inch pizza crust

 1/2 cup ketchup

 1/4 cup prepared mustard

 1-1/2 cups shredded cheddar cheese

 2 cups shredded lettuce

  1/2 cup chopped dill pickle

 1/4 cup chopped onion

 1/2 cup mayonnaise

 2 to 3 tablespoons dill pickle juice

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Directions

 Preheat oven to 425°. In a large skillet, cook and crumble beef over medium heat until no longer
pink, 3-4 minutes; drain.

 Meanwhile, place crust on an ungreased baking sheet or pizza pan. Mix ketchup and mustard;
spread over crust. Add ground beef; bake 5 minutes. Sprinkle with cheese; bake until cheese is
bubbly and crust is lightly browned, 8-10 minutes longer.

 Top with lettuce, pickle and onion. Whisk mayonnaise and enough pickle juice to reach desired
consistency; pour over pizza.

Spicy Kimchi Slaw

PHOTO BY ALEX LAU, FOOD STYLING BY REBECCA JURKEVICH, PROP STYLING BY AMY WILSON

8 servings

We traded the goopy sweet mayo dressing in your typical cabbage cole slaw for a whipped, airy kimchi
dressing. Cabbage two ways! If you prefer something less spicy, replace the kimchi juice with water.

JUNE 2018

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INGREDIENTS

 8 scallions

 ½ cup kimchi, plus 1 Tbsp. juice from jar

 2 Tbsp. seasoned rice vinegar

 1 Tbsp. Sriracha

 2 tsp. fish sauce

 2 tsp. toasted sesame oil

 ¼ cup vegetable oil

  1 small head of Napa cabbage

 1 6" piece daikon, peeled, cut into matchsticks

 2 cups store-bought shredded carrots

 Kosher salt

 Toasted sesame seeds and cilantro with tender stems (for serving)

RECIPE PREPARATION

 Remove dark green tops from scallions and thinly slice; set aside. Blend scallion bulbs, kimchi,
kimchi juice, vinegar, Sriracha, fish sauce, and sesame oil in a blender until smooth. With motor
running, very slowly stream in vegetable oil; blend until dressing is thick and airy. Set aside.

 Tear off leaves from cabbage until you get down to the crunchy white part. Rip outer leaves into
2" pieces. Thinly slice core crosswise until you have about 6 cups; reserve remaining cabbage for
another use. Toss in a large bowl with daikon, carrots, and reserved scallion tops. Season with
salt; pour reserved dressing over. Toss to coat, transfer to a platter, and top with sesame seeds
and cilantro.

Quick Kimchi Pancakes

100% Would Make AgainAPRIL 2018

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PHOTO BY CHELSIE CRAIG

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Makes 8 small pancakes

Chewy. Crunchy. Salty. Spicy. These veggie-packed fritters have it all! The spice level will definitely vary
based on the brand of kimchi you use, so make sure to pick one you're familiar with if you're cooking for
people who can't handle too much heat.

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Ingredients

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1 large egg

1 Tbsp. kimchi brine from jar

¼ cup soy sauce, divided

¾ cup plus 1 Tbsp. all-purpose flour

1½ cups kimchi

4 scallions

4 Tbsp. grapeseed or other neutral oil, divided

3 Tbsp. unseasoned rice or distilled white vinegar

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basically ingredients soy sauce

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Equipment

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Medium Bowl

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Steps

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Crack 1 egg into a medium bowl. Add 1 Tbsp. kimchi brine, 1 Tbsp. soy sauce, and ¼ cup water and whisk
to combine.

Whisk in ¾ cup plus 1 Tbsp. flour.

Coarsely chop 1½ cups kimchi, add to bowl, and stir to combine.

Thinly slice 4 scallions on a diagonal. Add half to batter; reserve remaining scallions for serving.

Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Drop ¼-cupfulls of batter onto opposite
sides of skillet (pancakes should be about 4" in diameter, so you’ll probably only be able to cook 2 at a
time).

Cook pancakes until golden brown on first side, 2–3 minutes, then flip and cook until browned on
second side, 2–3 minutes longer. Transfer to a wire rack and let cool. Repeat process in batches with
remaining batter and oil; you should have 8 pancakes.

Combine 3 Tbsp. vinegar and remaining 3 Tbsp. soy sauce in a small bowl.

Transfer pancakes to a platter. Top with reserved scallions and serve with dipping sauce alongside.

KIMCHI MANDU (KIMCHI DUMPLINGS)

Easy Korean Kimchi Mandu (Kimchi Dumplings) Recipe
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Course: Appetizer
Cuisine: Korean
Keyword: dumplings, kimchi, mandu
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 25
Calories: 49kcal
 Author: Sue | My Korean Kitchen
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Ingredients

DUMPLING SKIN

 25 dumpling wrappers (large)
 Some water in a small bowl (to help with sealing the wrapper)

DUMPLING FILLINGS

 1 1/2 cups kimchi (about 2 weeks+ old Kimchi), finely chopped (*see

note)
 250 g tofu (firm) (8.8 ounces), minced (*see note)
 200 g mung bean sprouts (7 ounces), parboiled and finely chopped
(*see note)
 130 g minced pork (or beef) (4.6 ounces), excess water / blood
removed with kitchen paper towel
 1/2 onion (50 g / 1.7 ounces), finely chopped
 10 g garlic chives (0.3 ounces), finely chopped
 1 egg
 1 tsp fine sea salt
 1 tsp sesame oil
 1/2 tsp minced garlic
 A few sprinkles ground black peppers

OTHERS

 Some cooking oil (I used rice bran oil)

 1/4 cup water to use in pan frying (This is one batch use, so if you’re
cooking in multiple batches, you will need more water.)

Instructions
1. Combine and mix the filling ingredients in a mixing bowl. (I used my
hand to mix.)
2. Place a dumpling wrapper on your palm and add the filling in the
centre of the wrapper. Dip your finger in the water and lightly wet the
edge of the dumpling wrapper. Seal the wrapper then place it on a
non-stick flat surface. (I’m still a newbie when it comes to folding
dumplings, so here is an awesome video instruction on “6 ways to fold
 a dumpling“. Don’t get intimidated by it if yours don’t look pretty at
first. It takes some practice to make them pretty.)
3. Repeat step 2 until you use up the remaining ingredients.
4. Cook mandu per your preference.

PAN FRIED MANDU

In a well heated pan, add some cooking oil. Place some mandu and
cook over medium high heat until the bottom of the mandu is golden
brown (2 to 3 mins). Reduce the heat to medium to medium low. Add
the water (1/4 cup) and put the lid on to cook with the steam. This will
ensure the meat is thoroughly cooked without burning. Your mandu
should be ready to eat when most of the water disappears in the pan
(in about 5 mins).

STEAMED MANDU

Place some non-stick materials (e.g. cabbage leaves or baking paper)

on a steamer and place the mandu in it. Make sure the mandu are not
touching each other. Put the lid on. Place the steamer over rolling
boiling water (in a sauce pan) and cook the mandu for 15 to 20
minutes on medium low heat.

5. Serve the mandu on a plate while still hot and with Korean dumpling
sauce.

Notes

*1 Tbsp = 15 ml, 1 Cup = 250 ml

**Kimchi, tofu and mung bean sprouts naturally contain lots of water. Excess water
should be removed from these ingredients. Otherwise, it can tear the dumpling
wrappers while you’re still assembling. I typically use this type of cotton cheese cloth but
this type of muslin bag can be convenient to use as well. Reminder – Kimchi can stain
these cloths.
***If you don’t like using tofu, you can add more pork / beef instead. Likewise, if you
want a vegetarian version, you can add more tofu instead of using pork / beef.

Nutrition

Calories: 49kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Cholesterol: 10mg | Sodium: 14
5mg | Potassium: 58mg | Vitamin A: 25IU | Vitamin C: 1.5mg | Calcium: 10mg | Iron: 0.5mg