Category Archives: Egg

We’re eating… Poached Eggs (and Eggs Benedict/Florentine)

Hello, it’s Sunday again! Are you already heading out to cafes to have your brunch fix? If not, you might still be in time to make some Hollandaise sauce and poached eggs for a homemade Eggs Benedict / Florentine or with steamed asparagus :D Last week we had a step by step recipe to making Hollandaise sauce, so this week we’ll try to demonstrate the poaching of eggs. However, as I am not 100% expert at poaching eggs yet, I will not post up the recipe. I have a friend LY who used to poach eggs repeatedly until he mastered it and it took… Quite many attempts? Poaching eggs is definitely a science! For now, here are some brief but imprecise steps to poaching eggs: Continue reading

Tagged , , , , , , , , , , ,

Step-By-Step Recipe: Hollandaise Sauce

(Above: Eggs Florentine)

Hollandaise sauce, with its unique buttery and tangy flavour profile, packs a pack like no other. We usually see it on our Sunday brunch menus with the likes of Eggs Benedict / Florentine / Royale but the truth is it’s so versatile it can accompany a variety of ingredients, including chicken, fish, beans, vegetables and even pasta! Furthermore, it’s considered the base for other derivative sauces like the famed Béarnaise. Personally, I love it on simple plain toast… Much better than just boring butter on toast isn’t it? The best thing is that it’s actually quite easy to recreate at home – No more tasteless watery Hollandaise sauces in overpriced cafes! Making your own is definitely more rewarding! :)

Continue reading

Tagged , , , , , , , , , , , , ,

Step By Step Recipe: Singapore Fried Prawn Noodles / Hokkien Mee (福建炒虾面)


Last week at TummyTroll we made our very own Prawn Noodle Soup from scratch: The soup stock alone took almost 2 days, and we made enough soup stock to feed more than 20 people at a party! There was still half a pot of soup stock left and that was enough reason for us to fry up some Singapore Fried Prawn Noodles, or Hokkien Mee, the next day! Although we did not manage to find the thick rice vermicelli, or bee hoon, that is more commonly used in the favourite local dish, we used the thin variety and it was still a delicious plate of noodles due to the flavourful soup stock base, fresh ingredients, and the spicy sambal chilli with a kick! All that was missing was perhaps the opeh leaf for the extra touch of authenticity, and the wok hei for that extra  oomph! Nonetheless here is the recipe to one of Singapore’s most beloved hawker dishes: Continue reading

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Happy Bento / Short Recipe: Baked Eggs in Ham Cups (Breakfast Ham Cups)

45648_559352184098078_522383969_nThis has got to be the simplest recipe on TummyTroll so far (and probably for a long time to come) – Two ingredients needed, ham and eggs. It doesn’t even need salt or pepper to taste. Really? Really! And the best part is, these Baked Eggs in Ham Cups, or Breakfast Ham Cups, are so delicious I’d take them over poached eggs or scrambled eggs for breakfast. Really! Whoever thought of this deserves a Nobel Prize of the food world. What’s more, it’s just perfect in a Bento for a convenient packed lunch isn’t it? Yum! Continue reading

Tagged , , , , ,

Short Recipe: Crustless Quiche with Greek Yoghurt, Swedish Wild Garlic & Mature Cheddar


I love quiches. While it did take me about 14 years of my life to pronounce it correctly (prior to that I used to call it “queash” oops) I have loved it from the first time I’d tried it. The creamy, melt-in-the-mouth texture and savoury rich egg-cheese combination drives me crazy. Well, it isn’t that rare to find quiches in Singapore and Malaysia these days due to a greater appreciation for French baked goods but 10 years ago it would have been quite difficult to find quiches, much less good quiches. However, with an oven, a flan tin, and some eggs and cheese, you can make your own too – It’s really less difficult than we all thought!

That said, although I love quiches I tend to stay away from them unless I’m absolutely craving for them. Why, because it’s extremely calorific. Just take a look at the typical quiche recipe with their cups of cream, full cream milk, grated cheese, eggs, bacon, lardons, not to mention a crust made with lard… Wow, that’s enough explanation is it not? Good news is, I’d found a recipe to make healthy quiches replacing unhealthy ingredients while still retaining the rich flavour of a good quiche! Mainly, it’s the ingenious replacement of the cream with smooth Greek yoghurt and the exclusion of the crust (store bought ones can be deceivingly unhealthy). Surprisingly, it still tastes as good! Enjoy the short recipe below:

Continue reading

Tagged , , , , , , , , , , , , , , , ,

Step-By-Step Recipe: Fried Carrot / Radish Cake, Chai Tao Kway (菜头粿)

This last instalment of TummyTroll‘s special Chai Tao Kway week brings us to the final step of frying the radish cake which had been steamed and left overnight to chill, with lard (for those seeking the authentic flavours) and preserved radish chai poh. With the likes of egg, beansprouts and a whole cast of seasoning and sauces. Ready to roll! :) Continue reading

Tagged , , , , , , , , , , , , , , , , , , , , , , , , ,

Step-By-Step Recipe: Making from scratch… Carrot / Radish Cake, Chai Tao Kway (菜头粿)

Oops… #chubkaichun and I have just done it again – Incomprehensible craziness, sheer insanity! How else could we explain why we made Carrot Cake from scratch? I hope we’re not leaving your heads scratching already… (okay I’ll stop trying to be punny). Kicking off TummyTroll’s special Chai Tao Kway Week, this first post of the series will showcase the steps to making the steamed “cake” or kueh / kway in Chai Tao Kway. We believe this is the hardest part of the whole process – The subsequent frying, preparing of preserved turnip, rendering of lard etc. prove to be easy relative to this!

For the uninitiated / non-Singaporean or Malaysian readers, this isn’t the nutty cream cheese frosted Carrot Cake that you’d find in boulangeries and cafes. This is Fried Carrot Cake, arguably one of the most beloved hawker dishes in Singapore and Malaysia (and even Thailand I’d heard), with its origins in South China. Grated radish is combined with rice flour and steamed into a solid cake-like form, left overnight for better texture, then fried with a myriad of seasoning and “poor man” ingredients like preserved turnip, lard, eggs and beansprouts. It’s an explosion of the senses with its thundering fragrance and unique mouth-feel! And for many like us living overseas, a genuine reminder of how home tastes like… :”)

P.S. Some people call it Fried Radish Cake, some call it Fried Carrot Cake, and it’s used almost interchangeably back home. It should be more accurately termed as Fried Radish Cake since hawkers don’t actually put carrots in them, but we’ll use it interchangeably in this series. Please forgive us if you’re a little confused!

Continue reading

Tagged , , , , , , , , , , , , , , , , , , , ,

Short Recipe: Deviled Eggs with Norwegian Caviar

Yes, Norwegian caviar makes an appearance again – Caviar is more than just a rich man’s food, more versatile than thought and better enjoyed in a myriad of ways. And nonetheless, delicious. How better to enjoy it than to have it this simple? Sitting atop a mound of a cold creamy yolk and mayonnaise paste, comfortably kept in a pristine white nest of boiled egg white. How lovely!

Continue reading

Tagged , , ,

Short Recipe: “Oriental” Cold Angel’s Hair Pasta with Norwegian Caviar

Has anyone been to Gunther’s Restaurant at Purvis Street (Singapore)? I would love to dine at the acclaimed 84th Best Restaurant in the World, but I hadn’t, unfortunately. Then again, it doesn’t hurt to dream about tasting the divine Cold Angel’s Hair Pasta with Oscietra Caviar, a signature dish at Gunther’s. Today at TummyTroll, we dare not recreate this renowned modern French dish for we neither have the talent nor the finesse. Instead we borrowed the idea of a cold angel’s hair pasta tossed with simple seasoning, garnished with a touch of savoury Norwegian caviar – Courtesy of a recent vacation to Norway. Just right for the scorching summer of Singapore, we think. For the lack of the truffle oil which is a trademark of the original Gunther’s classic, we played an oriental twist with the addition of toasted sesame oil. Top grade, no less. The result? A sleek and light creation we’re proud to tuck into! :)

Continue reading

Tagged , , , , , , , , , ,