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.

———-

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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Cantonese egg tarts

Having been brought up to have dim sum almost every sunday for brunch when i was young, it is no surprise I have a few favourites. The usual must haves are the har kau (shrimp dumpling with shiny translucent skin), sesame balls and of course the egg tarts.

So at the very minute when a friend called to attend a dinner session at his place, I quickly volunteered to make desserts. “Surprise me!” he said. The decision was quick, egg tarts it is! Flipped through my recipe folder for one of the well praised cantonese tart recipe from Christine’s blog, went to get some missing ingredients and VOILA!

My first batch of egg tarts!! =)

I was surprised at how easy it is to make. A good recipe makes all the difference. So a great thank you to Christine for her amazing recipes and her note to pull open the oven door at the last stage. It was very helpful. It kept the egg custard from puffing up, keeping the flat and smooth surface.

** I reduced the sugar for the custard to 60g instead of the 110g since I did not want them to be too sweet.