Tomato ketchup omelette? What’s that?!

“You’re making tomato ketchup omelette?” …. long pause … “What’s that?” That was our reaction when we found out what’s for dinner.

My dear friend J invited us over to her flat for a girlie evening in. She made some simple home cooked meal. Simple but delicious. She introduced us to what she calls it ‘tomato ketchup omelette’. That’s right! It’s not just omelette with tomatoes, but there’s tomato ketchup in it as well! None of us has any idea what it is. But it turned out to be my favourite dish of the night. It was pretty easy to make. So I watched and learn. We were just standing and watching while she prepares everything. The only thing I helped out was to cook the lettuce then add in some oyster sauce and sesame oil. That was pretty easy compared to her, cooking four dishes for just the three of us. It was a really good night with loads of food, watched six continuous episodes of Gossip Girls and having a laugh. That’s not it, we are girls who eat a lot. After that mountain of food we had with rice, honey melon followed then came the cracker steamed cake I made. I will share recipes of the cake later. For now, make some omelette and hope you like it as much as I do.

Tomato ketchup omelette and stir fried British sweetheart cabbage

TOMATO KETCHUP OMELETTE RECIPE

I would now like to share this special recipe of my first attempt to make J’s tomato ketchup omelette with you. The measurements of ingredients aren’t critical. It is just a rough guide. So cook it to your taste. Cook and taste, cook and taste.

  • 3 large tomatoes (quartered)
  • 3 large eggs
  • a pinch of ground white pepper
  • 3 tbs tomato ketchup
  • 4 tbs water
  • 1 tbs sugar
  1. Heat a tablespoon of oil on the pan.
  2. Put the tomatoes in the pan until they soften a little.
  3. While the tomatoes are in the pan, beat the eggs with a pinch of ground white pepper.
  4. Pour in the beaten eggs. Wait until it is half cooked then flip to cook the other side.
  5. Add in the tomato ketchup, sugar and water.
  6. Let it simmer for a little while and plate up.

Note : The beauty of this dish is that it does not have to be a perfectly round omelette. In fact, it’s better that you break them up so the eggs are coated with sweet sauce.

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STIR FIRED CABBAGE RECIPE

  • 4 leaves of British sweetheart cabbage (finely sliced)
  • 3 cloves garlic (chopped)
  • 1 carrot (sliced)
  • ground white pepper
  • light soy sauce
  1. Heat the pan with some oil. Fry the garlic until fragrant.
  2. Add in the sliced carrots then the cabbage.
  3. Add in a pinch of ground white pepper and some light soy sauce to taste.

Note : You can use any cabbage of your choice.

Tip : If you’re not having this dish with the omelette above, cook an egg with the cabbage. They go well together. Step 4: Push the cabbage to the side of the pan. Break an egg in the middle. Fold in the cabbage when egg is almost done. mix them all together and serve.

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Peanut Cookies

(fah sang peng)

Since the Chinese New Year treats are not as widely available here as the mince pies during Christmas, I decided to make some to increase the festive mood just in time for our celebration on the eve. My mates love them and could not stop eating. They had practically finished the whole box before we even had dinner. Mmm…

This cookie is easy enough to make and is a real indulgence for a festive treat. Pack them nicely in a box with a lovely ribbon to be given away or stack them up on your cookie tray for when your guests arrive for open house. Just make sure not to put all of them out on display cause once your guests tried one, they would not stop popping the next one into their mouth. Gosh.., they melt in the mouth!

Happy Chinese New Year to all and hope you have a roaring start!!

Peanut cookie recipe

  • 600g peanuts (skinless)
  • 600g flour
  • 500g icing sugar
  • 500ml peanut oil
  • 2 tbsp butter
  • 1 tsp salt
  • 2 big heap tbsp of peanut butter
  • 10g grated dark chocolate (I used 85% cacao) [optional]
  • Egg yolk for brushing
  1. Toast the peanuts until fragrant. Be careful not to burn them.
  2. Ground or blend the toasted peanuts until fine in a food processor.
  3. Mix the ground peanuts, sugar and salt.
  4. Add in butter and peanut butter then lastly the flour. Mix well.
  5. Pour in oil and blend until it becomes a dough.
  6. Roll them into balls and place them on a greased baking tray.
  7. Bake in preheated oven at 175ºC for 18 minutes.

* Be careful while handling them as they break easily. This recipe yields about 6 takeaway plastic boxes so you can half the recipe.