Archive for the ‘Eggs’ Category

1st November this year fell on a Tuesday. I could have made a bridge for a longer “weekend”, but could not due to my workload at work 😦

I was glad to break off work for that one day that week for a yearly family reunion, hosted by one of my SIL’s. While driving to my SIL’s, we stopped at a friend’s house. I received a text message from F that she was giving away some of her ‘harvests’ in her garden. 

Guess what? I hand-picked the chillies in her garden. They were so, very, very fresh! She wanted only the red ones, so I helped myself to the green chillies. I didn’t mind the ‘raw version’ at all, because I knew if I left the chillies wrapped in absorbent paper in the lower drawer of the fridge, the chillies would ripen. 

And I was right!

10 days later, some of the birds’ eye chillies had turned to a lovely bright orange-crimson colour. And I knew exactly where some of the chillies would end up into 😉

Thai Chef vs Me

There was one Wednesday that I took a day off and brought my 2 sons out for lunch (Note, both boys had half-day school / Univ on a Wednesday). We went to a Thai resto near our place. 

For starter, I ordered Tom Yum Goong (TYG) for us. It was a good TYG, but I missed that Oomph in their soup. It was a wee bit too lame. 

Saturday came, and TYG was in the pipeline for our lunch menu.

So here it was, my version vs the Thai Chef’s. 


And not only that, I made my TYG in my thermomix! 


To be honest, I could eat my TYG all day without anything else that day, because it had been a while since I last made the soup! I looked back at a post I wrote; it was in March this year when I had friends over. You can read it all … Here 🙂

Because I love bold-tasting soups, I thought of a way to totally infuse the aromatics in the soup first before proceeding further. Be warned! It’s a highly seasoned soup that hits the palate and warms the heart without burning, if you know what I meant 😉

(Note: This is my own recipe using my preferred method – tried and tested – after a few trials and errors).  

Please be aware that some measurements are not given as only you will know how much or how little you want to put in the dish. Remember, “Ut quod ali cibus est aliis fuat acre venenum” or what is food for one man may be bitter poison to others. 

Ingredients A

  • 2 cm piece galangal
  • 1 shallot
  • 1 lemongrass
  • 2 coriander roots

Ingredient B

  • 5 g cooking oil / coconut oil

Ingredient C

  • 1,500 g water

Ingredients D

  • Lemongrass, bruised and halved
  • Shallots, halved 
  • Galangal, sliced
  • Bird’s eye chillies, lightly bruised
  • Kaffir lime leaves, lightly bruised with the fingers

Ingredients E

  • Fish sauce, to taste
  • Homemade chilli paste, eyeball for colour, taste and flavour
  • Salt, to taste 

Ingredients F

  • Prawns, shelled 
  • Mushrooms, sliced 

Ingredient G

  • Lime juice, to taste
  • Cherry tomatoes, halved or whole

Ingredient H

  • Fresh coriander 

Steps –

  • Place A in the TM bowl. Grind 5 sec/ sp 10  * 2

  • Add B. Sauté for 3 mins/100C/ sp 2 
  • Place D in SB and add C. Cook for 15 mins/ 120C/ sp1


  • Remove the SB and tip the aromatics in a bowl. Set aside for garnish later.

  • Transfer F in the SB. Cook for 4 mins/120C/ sp 1 or until the prawns are cooked. 

  • Remove the SB and set aside the cooked prawns, mushrooms, etc
  • Add E. Cook further for 5 mins/ 120C/ sp 2


  • Add G. Stir for 1 min/ R/ spoon
  • Assemble a serving bowl with prawns, mushrooms, cherry tomatoes, some slices of galangal, bird’s eye chillies, lemongrass and kaffir lime leaves. Garnish with H.
  • Done!


Happy 1st Anniversary!

I made the TYG to go with my Nasi Ulam and baked spiced chicken. Our Saturday lunch was the bomb, by the way, with full-blown explosion of flavours. Yup, my kind of food 🙂


There’s no better way to celebrate my first year anniversary of owning the thermomix than sharing with you some of the dishes I have conjured the past 12 months using my most used kitchen gadget today!

And as they say, ‘A picture is worth a thousand words‘ …


IMPORTANT NOTICE : Please be aware that I’m neither a Consultant/ Advisor nor an employee of Thermomix.  I am NOT paid anything from any parties. I just happened to own a thermomix and love doing what I’m doing and will continue doing so. 

Happy Mid-Week ya’ll!

Cheers!

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The weather has been amazing the past week. Mother’s Day was exceptionally SUN-TASTE-TIC! Perfect for any al fresco get-together. And that’s exactly what we did last Sunday at the restaurant. We opted to sit on the terrace, with parasols just to cover our heads from the scorching afternoon sun

The dishes we ordered were refreshingly light using fresh seasonal vegetables. We noticed a common ingredient on every plate. Asparagus!!

Hubby looked at me and I, him. Immediately, I read his mind… Okay, okay, we have not had asperges op vlaamse wijze or asperges à la flamande or (white) asparagus cooked the Flemish way in a LONG time. He’s actually right. The last time I made this dish was in 2012! Boy that was eons ago. Tsk! Tsk! Tsk!

A Healthier Version

White asparagus is hugely popular in continental northwestern Europe ie BE, NL, FR, DE, AT, CH, TR, IT, ES and PL. It is a spring vegetable, hence is freshest from late April to June. Hubby was persistent to have the dish again and he actually bought a bunch of super fresh 1kg-pack of the herbaceous, perennial plant. Did I have a choice? Erm… Don’t think so… Duh!

By the way, I have posted a recipe of this dish on this post, Asperges op Vlaamse wijze following the recipe of one of my favourite Belgian TV chefs, Jeroen Meus. To be honest, I like the dish, BUT the amount of butter used in the recipe scares me LOTS! The original recipe for 4 pax calls for minimum 300 g farm butter and 6 hard-boiled eggs. In this recipe, I have reduced the butter to 120g with 4 hard-boiled eggs. A fairly huge reduction, but we all loved the end result. I have also tweaked Jeroen’s method slightly.

Here’s the out-turn…

How I did it …

Ingredients (serves 4)

  • 1 kg white asparagus (ca 21 to 22 spears)
  • 120 g unsalted farm butter
  • 4 free-range eggs, hard-boiled 
  • Fleur de sel, to taste
  • Freshly milled black pepper
  • A bunch of parsley 
  • Freshly grated nutmeg, to taste 

Cooking asparagus is not difficult. The trick is to place the peeled asparagus (check out my recipe here on how to peel the asparagus correctly) in a large pot of cold water with a pinch of sea salt. It is important to use enough water to immerse and cover the asparagus completely. Heat the pot over medium heat and bring the water to a boil. Let the water simmer or bubble for a moment and immediately remove the pot from the heat. Allow the asparagus to rest for a few minutes in the warm water, depending on the quantity and size of the asparagus. I accounted for 10 minutes for 22 asparagus spears. Do the taste test to check for doneness. It should be crisp tender, cooked but not overly cooked. Remove the asparagus from the water and drain them on a clean kitchen towel.

Meanwhile, boil 4 eggs. Once boiled, immediately transfer the eggs to cold water. Peel the eggs and mash them lightly. Do not purée the eggs. Then mix finely chopped parsely while adding salt and pepper to taste. Grate some nutmeg and mix the egg mixture gently. Set aside.


Add 120g farm (unsalted) butter in a pan and let it gently melt over low heat. This Flemish dish requires using only clarified butter, meaning the white milk residue from the melted butter must be removed. Keep the clarified butter on a very low heat.

To serve, place 4 to 5 warm asparagus on a plate, then scoop a chunk of the egg mixture across the centre of the cooked asparagus and then drizzle some clarified butter over the egg mixture. 

Ta-dah!


My Verdict?

The original recipe says to add the egg mixture into the clarified butter and mix gently. I omitted this step. Instead, I drizzled the clarified butter over the egg mixture separately. That way, less butter was used and consumed per portion and the egg mixture was not a mushy mass. We could still see the eggs and the freshly chopped parsley with a light drizzle of the clarified butter. Sorry, Jeroen, I prefer my new-found method, and will stick with it. Without a doubt, thanks for the inspiration you have given me by unlocking the Belgian kitchen and putting big smileys on the faces of my other half and 2 boys.

I’m linking this post to #CookBlogShare week 19, hosted by Kirsty of Hijacked By Twins


This post is also linked to Tea Time Treats for the month of May 2016, hosted by The Hedgecombers and Lavender and Lovage


And to Recipe of the Week with A Mummy Too

Happy Mid-Week!

Cheers!

One beautiful Saturday afternoon, I hosted a potluck lunch for my girlfriends (without partners and kids), whom you have ‘met’ on these posts, here and here. One of the girls, C, just visited a farm near her place before coming to my house. She’s a great multi-tasker, conjuring 2 absolutely mouth-watering plates of stir-fried veggies a la minute in my kitchen! And not only that, she brought her fresh homemade pizza dough and baked 3 different toppings of pizzas that afternoon! Yup, in my kitchen. Thanks, C. All 3 dishes were absolutely DIVINE and went down our tummies effortlessly!  

  

Oh yes, the farm visit. C bought 3 dozens of super, super, SUPER fresh eggs. She must have waited for the chicken to lay the eggs at the farm as she was the last one to arrive that afternoon. Lol! Oh by the way, she also brought a Chiffon Cake pan, in the hope of using some of the eggs to bake a nice pandan Chiffon Cake in my kitchen, using my recipe, here.  

But alas, there was no baking of a Chiffon Cake because everyone was stuffed to the brim and was too tired to do anything “strenuous” that Saturday afternoon. 

Girls, thanks for bringing your “lucky” pot(s).  It was gluttony all the way. Tsk! Tsk! Tsk!  😱

   

Before the girls left, C gave me 10 of the freshly laid free-range eggs. Boy, I felt so bad that I did not show her how to bake the Chiffon Cake. Sorry, C 😦

Making Good Use of C‘s Fresh Eggs

I knew exactly what I wanted to do with the super fresh eggs I got from C. Making my childhood favourite toasted bread spread, called kaya, had always been on my to-do list since time immemorial. Kaya is a Malay word, meaning ‘rich’, because of the creamy and custardy texture from the coconut cream/ milk and eggs (chicken or duck) and sweetened with sugar. Then other flavours or colours come in. If the kaya is brown, palm sugar or gula Melaka or gula Apong is used, whilst the green-coloured kaya is flavoured with the sweet and fragrant herb called Pandanus (or Screwpine). 

  
I was lucky I had a packet of frozen pandan leaves in my freezer ~ not opened or used yet ~ but telepathically, waiting for me to conquer ’em. So yes, I was making the fragrant pandan coconut jam – FINALLY!

Great Helper

The most basic kaya recipe has only 3 ingredients ~ eggs, coconut cream/ milk and sugar, and yet most people shun from making it. Why? Because the task of standing hours on end stirring the mixture over the stovetop is immensely unexciting, dull and monotonous! It can take as long as 3 hours! It’s not like preparing slow-cooked meat stew that you can leave the cooking unattended, but you need to keep an eye on the kaya mixture, stirring constantly in order to end up with the texture you want, otherwise you have to start all over again! 

In my opinion, there is no one right homemade kaya consistency or texture. This is really subjective and very personal to one’s target preference.

By the way, I recently owned the latest model of the Thermomix, the TM5.  This kitchen gadget has been a great “helper”in my kitchen. Instead of me stirring the mixture, my thermie was doing the job. I could do 101 other things while waiting for my kaya to set. I was even watching the telly!

I know there are many shortcut recipes out there, that could churn the kaya in 10 to 15 minutes. But hey, I’m not the one who’s stirring, so time and energy are not the essence 😜

My objective was to make a decent kaya that I could enjoy and reminiscing my childhood days. Period.

As I have said earlier, the ingredients are pretty obvious in making kaya. Eggs (usually the yolks), sugar and coconut cream/ milk.  Since the eggs I got from C were super fresh, I decided to use 5 whole eggs!

Note: If you do not own a Thermomix, the ingredients remain the same, BUT you need to manually stir the mixture in a double boiler pot or a crock pot or a heavy bottom wok or pan. Eyeballing on the texture and consistency is key. Slow Cooker works well, too. You may want to refer to my pumpkin jam recipe, Slow-cooked Zesty Pumpkin Jam.

Ingredients

  •  5 fresh free-range whole eggs 
  • 140 g castor sugar (increase the quantity if you have sweet tooth, but 140 g is more than sweet)
  • 245 g coconut milk (if possible, get freshly squeezed coconut cream/milk, but there ain’t any here, so the best I could get hold of was 250 ml brik Chaokoh coconut milk)
  • A tiny pinch of sea salt (my secret ingredient)
  • 40 g freshly extracted first-pressed pandan juice (from 20 pandan leaves) ~ a post on how I extracted the pandan juice coming up next on my blog (here).

Preparation ( TM5 way) –

  1. Insert the butterfly attachment in the TM bowl and add sugar and eggs. Mix for 30 sec/ speed 3
  2. Add coconut milk, concentrated first-pressed pandan extract and a pinch of salt. Cook for 40 min/ 98C/speed 2 without MC
  3. Check the consistency of the texture by smearing a small portion of the cooked kaya with the spatula against the inner bowl of the TM. If the kaya mixture is still too runny, it’s not done yet, however, if the mixture takes a while to roll back to the bottom of the bowl, then it’s done. (Note: I had to do the ‘test’ twice as the consistency of my kaya was still a bit runny in the first 40 mins. I  added 2.5 mins * 2 at 90deg C.  Be warned that the texture and consistency of the kaya is subjective. If you prefer a runny kaya, then by all means, cook for a shorter time. I prefer a less runny kaya,  that’s all 😜)
  4. Once you have reached the texture you want, blend the mixture for 20 seconds from speed 0 to 4 for a smoother consistency (Note: you can blend above speed 4 if you don’t mind the mixture splattering to the lid and the sides of the inner bowl)
  5. Pour the kaya into sterilized jar(s). Refrigerate once cooled.
  6. Done!

   

  
My all-natural fragrant pandan coconut egg jam. 

How to eat Kaya ?

Imagine kaya as your Nutella spread, or peanut butter or jam or confituur. For me, I like to spread my kaya on white toasted bread with a layer of butter. The best brekkie or High-tea. Mmm… 

   
 

  

Oh by the way, with this recipe, I could only fill one jar, which is luckily bigger than the normal jam jars. It’s really quite addictive and Preciousss!! So you can imagine how miserly the consumption was. Lol!

This makes a great tea time treat anytime. For this, I am entering this post to the monthly Tea Time Treats Linky Party – March 2016 hosted by Karen of  Lavender and Lovage and  Jane of The Hedgecombers 

  
With such fresh eggs used in this recipe, I would not miss the boat this month on Dom’s Simply Eggcellent #13 – A Celebration of Eggs! over at Belleau Kitchen.

  
With the all-natural green colour from one of South East Asia’s most beloved herbs, the pandanus, I’m thrilled to link this post to Lavender and Lovage’s Cooking with Herbs for Easter and Spring

  

A Blessed AND Peaceful Easter!

Shalom!

One Saturday morning, my friend, X, came to my house to pick up her four garden chairs I borrowed from her for our housewarming.  I was in the kitchen about to prepare lunch when our door bell rang at 11 am.

By the way, X also came to my house on my invitation for the purpose of sampling my chicken steamed buns (chicken pao’s) I made a week earlier (see post here).  I froze a few and re-steamed some for her to try out.  She enjoyed the pao’s and doggy bagged (tapau) 3 buns for her boys. While we were eating pao’s and chatting in my kitchen, she asked me what I was preparing for lunch.  I placed a filled carton of twelve eggs on the table.  These!  I told her I was going to make an omelette.

1. Wholesome omelette_12 eggs

I could see the frown on X’s face.  Huh?  A dozen eggs?  You got to be kidding, right?

Nope!

A 12-egg omelette may sound rather mundane, and uninteresting or unhealthy, even. It’s like a highway to cardiac arrest if consumed by one person on a single serving; however, there’re 4 of us, hence, mathematically it’s a 3-egg omelette per person, which is about the right portion per consumption for a main meal.  Yeah, I’m consoling myself on this case to liberate my guilty conscience 😉

Well, X, my dear friend, here’s the result of my omelette, which I dubbed the “Dirty Dozen Wholesome Omelette”.  Good, eh?  😀

2. Wholesome omelette_baked

Jeroen to the rescue – Again!

As with my previous posts here, and here, this omelette recipe is from the Belgian chef, Jeroen Meus (adapted from his 4th book, Dagelijkse Kost, with some modifications).  Jeroen used bacon, cheese, mushrooms, potatoes and fresh herbs to create that wholesome touch. You could make a vegetarian version by omitting the bacon. As Jeroen would say, “pimp up your omelette!” 

I added an extra ingredient, chicken sausages to sooth the tummies of my boys 😉

Ingredients (I tried my best to translate the recipe from Dutch to English…)

  • 10 eggs (I used my “dirty” dozen)
  • 200g smoked bacon slices (I used the ready cut smoked bacon pieces)
  • 4 chicken sausages, pre-fried and cut on the bias (this was not on the recipe)
  • 150g grated cheese (I used a mix of Feta and Emmentaler cheeses)
  • 150g button mushrooms, sliced thinly
  • Boiled potatoes (diced and left to cool down)
  • 1 large onion, chopped finely
  • ½ clove of garlic (I used 1 whole clove of garlic, minced with some coarse sea salt)
  • A few sprigs of fresh parsley
  • A few sprigs of fresh chervil
  • A knob of butter (I did not use butter)
  • A dash of olive oil
  • Freshly milled black pepper
  • Salt to taste

3a. Wholesome omelette_ingredients3b. Wholesome omelette_chervil + parsley

Method –

  • Assemble all the cut, sliced, chopped, minced and diced ingredients
  • Melt a knob of butter in a frying pan over a medium high heat and fry the bacon pieces (Note: I used olive oil in lieu of butter). Let them sizzle in the pan for a few minutes until slightly crisp.
  • Sauté the chopped onion with the bacon
  • Add the minced garlic, sliced mushrooms and the cut chicken sausages. Stir preferably with a wooden spoon.
  • Taste for seasoning, and bearing in mind that the smoked bacon is quite salty.
  • Rinse the fresh herbs, drain and chop them finely.
  • Add the chopped chervil and parsley to the sautéed mixture.
  • Remove the pan from the heat.
  • Preheat the oven to 180° C
  • Take a large bowl and break all the eggs. Whisk well.
  • Pour the beaten eggs in a greased oven dish (or round baking pan)
  • Assemble the diced (or cubed) cold, cooked potatoes in the beaten egg, making sure they are spaced evenly.
  • Assemble the sautéed ingredients of bacon, sausage, mushrooms and herbs evenly into the egg mixture
  • Sprinkle a generous helping of grated cheeses over the omelette
  • Bake the omelette for 30 minutes, until the centre is cooked through
  • Serve the omelette in wedges

Stir fried onion. garlic, bacon, chicken sausages, mushrooms, chervil and parsley

Stir fried onion. garlic, bacon, chicken sausages, mushrooms, chervil and parsley

1st Layer ->> Pour the  beaten eggs in a greased oven dish and assemble the cooked potatoes evenly

1st Layer ->> Pour the beaten eggs in a greased oven dish and assemble the cooked potatoes evenly

2nd Layer ->> Assemble the stir fried ingredients

2nd Layer ->> Assemble the stir fried ingredients

3rd Layer ->> Sprinkle your favourite cheese(s).  I used Feta and Emmentaler

3rd Layer ->> Sprinkle your favourite cheese(s). I used Feta and Emmentaler

A cross-section of the omelette

A cross-section of the omelette

Slice the omelette in wedges before serving

Slice the omelette in wedges before serving

My wholesome slice of omelette with some salads for a balanced diet ;-)

My wholesome slice of omelette with some salads for a balanced diet 😉

It was YUMMY... I had a piece the next day for lunch at work :-D

It was YUMMY… I had a piece the next day for lunch at work 😀

The omelette was not called “wholesome” for nothing.  I had that one slice with some salads, and that’s all my tummy could take.  It was really filling and wholesome.  The dirty dozen omelette lasted for at least 3 days!  Well, that’s the idea.  No further cooking for the next 2 days 😉

This dish is good for buffets and picnics and can be taken either cold or warm.

Oh by the way, X, what do you think of the omelette?  

I am submitting this post to the the following –

1. Little Thumbs up event with the August theme “EGGS”, hosted by Baby Sumo from Eat your heart out , organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids

th_littlethumbups1-1

2. Cook-Your-Books #3  organized by Joyce from Kitchen Flavours

Cook Your Books

And …

3. I’m thrilled to link up this super eggy recipe to the May 2015 theme for “savoury egg” dish hosted by  Dom of Belleau Kitchen‘s monthly blog hop challenge Simply Eggcellent #3 !

  

Enjoy the rest of the week!

Cheers!

 

Related posts –

Nope, this is not the bird’s nest done the Chinese way. It has nothing to do with swallows’ nest, which is synonymous to the bird’s nest soup we are akin to as the medicinal delicacy made from the salivary excretions of the cave swift(lets).

I was introduced to this dish in Belgium by my late Mother-in-law (MIL) in 1995. The classic Flemish bird’s nest is actually the encasing of a hardboiled egg in minced meat.  Sounds familiar?  I guess you would call it by Scotch eggs (in the UK) or Nargisi Kofta (Moghul kitchen).  In the Netherlands and Belgium, these are called “Vogelnestje”, literally translated as “little bird’s nest”

1. Bird's Nest1

A frugal meal

People may have associated Scotch eggs as an invention by the Scots, but there are many legends and history that have proven otherwise. Let’s just say that the Scotch eggs’ origins are rather obscure. You can check this out on the web.

If you don’t already know, “scotch” also means avoiding waste, hence would match the definition of an “economical meal”. Scotch eggs, a frugal meal make more sense 😀

My Scotch egg or better known in Flanders as “little bird’s nest” is based on Jeroen Meus’ recipe.  Jeroen is a very popular TV chef in Flanders. At the same time he runs his own restaurant called, Luzine in Wilsele and he also whipped up 4 recipe books ‘Dagelijkse Kost 1, 2, 3 and 4.  The 5th book will be on the shelf very soon.

By the way, I am the proud owner of all his 4 recipe books and will gladly buy his 5th. His recipes are no-nonsense, easy to follow and very honest and straightforward.

The “Vogelnestje” is from his 2nd book.  I have adapted the recipe with some modifications.

Ingredients –

(Makes 6 “bird’s nests”)

  • 600g minced meat (I used 1 kg)
  • 4 eggs + 1 extra egg (I used 6 eggs + 1 extra egg for binding)
  • 2 Tbsp breadcrumbs (I used a bit more than 2 Tbsp)
  • 1 knob of butter (I used olive oil)
  • Nutmeg
  • Pepper (freshly milled black pepper)
  • Salt to taste

2. Bird's Nest_ingredients1

The Tomato Sauce (Own version)

  • 2 onions (I used 1 large onion)
  • Olive oil
  • 800g tomatoes (I used 2 big tomatoes, skinned and diced finely)
  • 80g of concentrated tomato paste (I used supercirio tomato paste)
  • 1 tsp sambal, to taste (I used 1 tsp of Mae Ploy chilli shrimp paste + 1/2 tsp Mae Pranom shrimp flavoured crushed chilli)
  • 1 tsp sugar (I omitted sugar but used about 1/3 chicken stock cube)
  • Fresh basil
  • Fresh thyme (I used dried thyme)
  • Fresh oregano (I used dried oregano)
  • 5 cl red wine (I used a dash of Sandeman Ruby Porto)
  • Mushrooms, thinly sliced (these are not on the recipe)

Mashed potatoes or fries (I made wedged herbed potatoes)

3. Bird's Nest_ingredients2

Method –

The bird’s nest –

  • Bring a pot of water to a boil. Add the 6 eggs and count 9 to 10 minutes.
  • Cool the eggs under cold running water and peel them.  Set aside.
  • Take a large bowl and add the ground meat with a pinch of salt and freshly milled black pepper.
  • Add the extra egg and combine this to the meat mixture.
  • Sprinkle the breadcrumbs over the meat and grate some fresh nutmeg, to taste.
  • Wash your hands and knead the meat to a firm but not too dry mixture
  • Divide the meat mixture to 6 meatballs
  • Put the ball in your hand, flatten each meatball and push the centre to form a well and place a hard-boiled egg into the well. Cover the entire egg with the meat, rolling the meat with your hands until you get a smooth meatball surface.
  • Place the bird’s nests in an oven dish

4. Bird's Nest_egg shaped minced

  • Preheat the oven to 180° C
  • Put a frying pan over medium heat, melt a knob of butter (Note: I omitted this step.  I baked my bird’s nests in the oven with some olive oil, turning once or twice until the crusts turned golden brown)
  • Bake for 25 to 30 minutes. Check if the meat is cooked by inserting a toothpick in the meatball. If the toothpick comes out dry, the meat is cooked.5. Bird's Nest_oven baked1

Method –

The sauce –

  • Place a casserole over medium high heat and drizzle some olive oil.
  • Peel and chop the onion coarsely
  • Sauté the onion and stir frequently
  • Add a spoonful of sugar (I replaced sugar with some chicken stock cube), the concentrated tomato paste and the chilli shrimp paste.
  • Keep stirring and then pour the ruby porto (in lieu of red wine) until the alcohol evaporates.
  • Add the diced tomatoes and the sliced mushrooms.
  • Sprinkle the herbs in the pot and let the sauce simmer for 10 minutes over low heat.
  • Taste the sauce for seasoning before serving.

How to serve –

  • Cut each meatball in half and place the halves on a serving plate.

I served my bird’s nest with homemade baked potato wedges and braised Belgian endives (witloof) with the special sambal and porto sauce.  It was scrumptious!

6a. Bird's Nest3

6b. Bird's Nest4

6c. Bird's Nest5

I’m quite sure I’ve done justice to Jeroen’s “Vogelnestje” 😉

I am submitting this post to the Little Thumbs up event with the August theme “EGGS”, hosted by Yen from Eat your heart out organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids

th_littlethumbups1-1

As well as to –

Cook-Your-Books #3  organized by Joyce from Kitchen Flavours

Cook Your Books

Ciao and enjoy the rest of the week!