 Fish Eggroll |
| Ingredients to make homemade fish paste: |
|
 - 500gms tenggiri fish
- 1/4 teaspoon of pepper
- 1/2 teaspoon of salt
- 1 teaspoon of tapioca flour
- 3 tablespoon of water
(or use 300gms of readymade fish paste) |
| Method for fish paste: |
- Wash fish, remove head.
- Slice fish along the belly to separate flesh from main bone in center.
- Use spoon to add fish flesh to mixture of ingredients and pound into paste until texture is smooth and sticky.
- Knead thoroughly with a little salt water.
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| Ingredients to make fish eggrolls: |
- 4 medium sized NutriPlus eggs
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- 4 to 5 tablespoon of cooking oil
|
| Method for fish eggrolls: |
- Beat two eggs at a time in bowl with 1/4 tsp of salt and pepper each.
- Heat pan with 2 tsp of oil. Fry beaten eggs as an omelette ("roti canai" style). Allow to cool.
- Spread 1/2 portion of fish paste evenly onto the egg omelette.
- Roll it up like a sandwich cake roll.
- Repeat process to make second fish eggroll.
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| |
| Cocktail Eggs |
| Ingredients: |
 - 6 large sized NutriPlus Eggs
- 3 tablespoon of mayonnaise
- 1 piece chicken luncheon meat (finely chopped)
- soy sauce (if necessary)
- spring onions (finely chopped)
|
| Method: |
- Wash the eggs; add water to pot until it covers eggs. Add 1 tablespoon of salt to water and bring to boil on high flame then lower the flame, continue boiling for another 5 to 8 minutes.
- Discharge hot water, add tap water to cool eggs. (This will prevent a black ring from forming around the yolk.)
- Remove the eggshells, cut the eggs into half, remove cooked egg yolk.
- Mash the cooked egg yolk, with a wooden spoon. Add mayonnaise, chicken luncheon meat, pepper, soy sauce and finely chopped spring onions. Mix well.
- Place the above mixture (4) back onto the half egg white.
- Garnish with tomato and chili slices or as preferred.
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| |
| Tamago-yaki |
| Ingredients: |
- 3 eggs
- 6 tbsp water
- a little oil
|
| Method: |
- Lightly beat the eggs and water with a fork.
- Brush 20 cm square pan lightly with oil and heat it on the stove.
- Pour in half the egg mixture. As bubbles appear on the surface, loosen the edges with a palette knife.
- Roll the omelette towards you with a pair or chopsticks. Cook until set for about 1 minute.
- Remove and make another omelette with the remaining mixture.
- Cut the omelettes into slices or shreds or place rolled-up tomago-yaki in cooked sushi rice and serve with wasabe.
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