Life is Great

The Delicious Appreciations of Pick Yin

Not exactly predictable.
Has enough brains for codes
(but can be completely clueless on other more important matters).
Likes her Joe (and her man?) black, her chocolate dark and her food spicy.
“Quam bene vivas refert, non quam diu.” — Seneca

Total Posts   186      Last Updated   21 January 2015 9:15 AM (GMT +8)

Wednesday, January 21, 2015


Crispy Fried Egg



Crispy Fried Egg

I have been frying eggs crispy since the day I was tall enough to reach the stove and all of a sudden it's currently a revolution. It's so hip it requires defence. It's so much talked about some find it quite difficult to master (what do I do with that mucus around the yolk?!), the perceived skill level required perhaps on par with what some chefs qualify as the perfect sunny side up and one day warrant its own test slot in cooking competitions.

Crispy Fried Egg

Crispy Fried Egg

Crispy Fried Egg

Because simplicity and caveman methods are now a trend - something we have to fight for, while sous vide anything and perfectly poached eggs are what one would expect from any respectable menu. People who call themselves chefs or expert cooks no longer remember how to cook rice on the stove with the dingiest cheap metal pot and no rice cooker, understand the best way to use high heat, not put oil (and worse still, a piece of meat) onto a cold pan or the fact that fat and caramelization anything equal flavor. Basic instinct and common sense are lost in the kitchen, as if it's not bad enough the world is losing it already based on recent events unfurling before our lives.

Crispy Fried Egg

Crispy Fried Egg

Make this any given day, season it well (please, good soy sauce only) and put it on everything. As the slightly crunchy-edged fluffy whites and creamy yolks embalmed with a soft layer of film wreak havoc in your mouth, embrace the fact that we never did need much to make good food absolutely brilliant.

Crispy Fried Egg

Best done using a Chinese wok for its concaved bottom. If using a skillet or cast iron pan, reach for the smallest one in your kitchen.

  • 1 good glug peanut or other vegetable oil (not butter)
  • 1 egg
  • Salt and pepper to taste
  • A dash of good quality light soy sauce
  • A few drops of toasted sesame oil


Heat up the wok or pan over high flame. Pour in the oil and let it heat up to just smoking, swirling the fat around. Add the egg, reduce heat to medium-high. Let the hot oil and pan do its job and just stay put, taking in all that drama while the whites bubble around the top and more than a few drops of oil splatter around your stove top. Refrain from moving or touching it as the edges begin to brown. This should take about a minute.

With a spoon or spatula, spoon over some of the hot oil over the top to help cook the white (you can tilt the pan/wok slightly to scoop out some oil). Once there are no more raw whites visible, remove gently, draining out excess oil (best done with a slotted fish spatula). Rest on desired meal or dish, season as desired. Continue with the next egg if required.



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Friday, October 03, 2014


Simplicity



Baked Cod with Tomatoes

Minced Meat Noodles

These days I find myself relearning the basics.
Using fewer ingredients, keeping things simple.

Chinese Fried Rice with Crispy Fried Egg

Vongole

Sardine Melt

As the world goes on to demand much and more, I try not to forget how to choose fresh fish at the market, how to fillet it, make the best of its briny flesh and extract flavor from every last bits of its bones. I fry an egg, make it crispy around the edges and toss my favorite soy sauce with thin noodles. When I come home hungry with nothing else but cold rice, all a Chinese really needs is a wok and some spring onion.

Roast Chicken

Poached Eggs, Sourdough, Blood Orange Sauce

Double Chocolate Layer Cake

Often we confuse simple as easy, laborious as difficult.

We say simple is boring and complicated is creative. Let's think of something new, do an interpretation of this. The fundamentals are forgotten. How our ancestors farmed, cooked and ate discounted as traditional, not quite enough for our (seemingly) evolved palates.

Spanish Mackerel

Hakka Yong Tau Fu

Hakka Yong Tau Fu

In almost every culture, our prior generations have created things that worked. Dishes passed on to us that make us feel almost broken should we be deprived of them for just a short time. The French, Italian, Greek, Spanish, Chinese and Japanese, they didn't have much. They didn't need much to create the best things with flavors and textures which has come to haunt us for our lifetime and those of our children if we're smart enough to preserve these gems.

Vietnamese Grilled Fish Noodle Salad

We, what have we created?


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Wednesday, June 25, 2014


Tamago Kake Gohan (卵かけご飯)



Tamago Kake Gohan

Growing up my mother used to tell me stories on how she grew up with raw eggs cracked over hot rice with just a dash of good soy sauce and a meal like that was awesome. Of course, the eggs were collected from grandma's chicken coops, still warm and freshness unparalleled by any eggs you get of third party vendors. The yolks were almost crimson and so aromatic, sometimes just a pinch of salt and white pepper would do the job.

Those were the stories, I never had Tamago Kake Gohan (卵かけご飯) and didn't know it's also close to a Japanese institution till I had it at a quaint little casual eatery at Boat Quay. Theirs were simply served with some braised chicken bits, torn nori and sliced scallions. I polished off the entire bowl, feeling surprisingly contented over something so simple. What can I say, I'm Asian - all I need is rice and eggs.

Tamago Kake Gohan

Since then I've stocked my pantry with Japanese rice, furikake, nori sheets and shichimi togarashi. TKG is perfect for quick and clean weeknight meals. I'd grill teriyaki drenched fish or chicken in the oven while steaming the rice. If you're feeling fancy throw in some roasted mushrooms or leeks. Instead of soy, all that caramelized goodness from roasting the protein goes on top of the rice. Unless you're adverse to runny eggs (most eggs we get today are pasteurized, so salmonella poisoning would be unlikely), I strongly recommend that you try this at least once.

Tamago Kake Gohan

Once your rice is cooked and rested (but still piping hot), make a well in the center and crack a room temperature egg over it. Quickly garnish and always, always stir with a chopstick, like so. And no, despite what this article says, you don't need a special TKG soy sauce to go with it, just good soy.


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