Poach Egg - the EZ way - idiot proof =P

hmmm...how do i start this entry....(pause)

first of all, i just wanted to say that this entry won't have any pictures. why? its a long story but cut short, my ancient PC is getting wayyyyyyyyyyyy to old to hold any heavy files and such...either that there's some virus lurking in my pc either way i can't load the picture coz everytime i did, my pc hang until kingdom come or i shut it down but would later restart again even when i 'shut down' the damn pc. i'm no tech whiz but i'm begining to think that that pc is a piece of junk beyond repairing...its sad coz i have loads of pictures to share and all...

and sadly now i'm secretly using my husband's notebook which he kinda 'forbid me' to use coz and i quote (using a low voice) "you are queen of virus, everytime you use any PC/laptop/notebook...there's always something..." " and i need my notebook to be in a tip top shape to do my work so HANDS OFF!"

geezzz harsh much? anyway somewhere along the line its true...something always manage to slip in...the odd thing is that i only use the net when i'm looking for recipes or admiring food photographies and blogging...

...since i'm blabbering here i might as well vent this one out too...you know the other day someone from some restaurant in Kl wrote me an email asking me to write about their establishment and food and they're asking me to have a dine in experience (for FREE of course) and in return they'll give me a year worth of dine in vouchures...i was excite at first until i read further and saw the restaurant name...ok the thing is that i've been there a couple of time before and quite frankly...lets just say that writing an advertorial will be ...tricky...

i wrote them back declining the offer...politely and hope that it'll ends there. but to my suprise this person wrote back and ask me why...which kindda complicate things...at the risk of sounding stuck-up pompos (is that how you spell it?) and rude i simply told them the truth. and the truth was
1. they use wayyyyyyyyyyyyyyyyyyyyyyyyyy too much MSG. i mean i know restaurants uses alot of these but when you can visibly see the msg in your food, i'd say thats TOO MUCH!
2. the food is not consistant one day its good the other you feel like tossing it away..i've been there only twice but i heard a few 'talks' here and there and i can make sense of it.
3. SLOW service which is a huge NO NO...almost an hour wait? common? how hard is it to make noodle soup?
4. food portion and the price does not justify...went twice, regret twice sorry...

with all that i can't possibly put a blind eye and pretend that everything is ok...and write a bogus advertorial to my readers... i can't do that. i love my readers, i respect them and greatful that they spent time reading what i have to say, share my recipes and so on...that person was angry at first but then wrote to me again thanking me for being blunt told me that he have a 'restaurant makeover' to do and he hope that i'll come back and try the food and service there again after the 'makeover' and i was like "fuhh~" that was lucky i thought that we'll be having somekind of word war or something...but i wish him all the best

the morale of this story is that even when people/companies come and ask me to write about their products (what ever it may be), money and gifts are not priority. i too have to vet about what i'm writing about i have reputation too, i can't have my readers saying that i'm a fake or what not...heres the deal if the product is good then its good no 2 way about it and i'll be happy to write about it but if its the opposite then i'll just have to decline politely.

*On With the Poached Eggs....*

anyway....about the poach eggs....i don't know if you're like me, but i always and i mean ALWAYS having trouble poaching my eggs...they alway ended up looking like errr....soupy? they're everywhere, they would break inside the boiling water and won't stay together...plus you always get the how tos/ recipes for making poach egg with vinegar and salt which i personally think YUCK....i 'm ok with salt but vinegar??????

then one day my baby sister made this beautiful poach eggs and i was like " how the hell did you do that????" the whole egg just stays together and in shape just how poach eggs should be...
she just smile and say " just use the microwave". and i was like "huh?"

and seriously its the simplest way to make poach eggs and when you serve it no one would know the difference...(pause) well except that when using the microwave you really need to watch the time if you over cook it it'll turn rubbery...but that aside its so eazy

what you need is a microwave-able bowl, water and eggs. and just break the egg in to the water and mirowave it at high for about 1min15sec give and take and you'll have a beautiful poach egg!!
although i suggest that you poach the egg one at a time until you get the hang of it. and make sure that the eggs are fresh. No vinegar needed, but salt are optional. you can stop microwaving at anytime to check the egg, it won't effect the outcome of the egg.
once done, you can laddle it out and serve it with salt and pepper or as a side dish for an all american breakfast...

eazy huh? i know i was suprised too...and i'm sure that you'd be suprise to once you try this and see how eazy it is...argh...i just hate it that i can't post my lovely poach eggs here...what a bummer...oh well i hope that this new found trick i learnt is of help to you...

Quiche

Quiche (sebut dia kish) is a baked dish that is made primarily of eggs and milk or cream in a pastry crust. Other ingredients such as cooked chopped meat,vegetables or cheese are often added to the egg mixture before the quiche is baked (source: wikipedia).... and best of all its great for breakfast ;) !

I've made this coz i have a lot of chicken leftovers from yesterday roasted chicken which my hubby don't feel like eating (he never really eat the same thing twice) *roll eyes* yeah i know fussy! so thats why i made this lovely quiche which he ate more than half of 'em (he didn't know that its from the leftovers hahaha~) *grins*


What you need:
instant Pie crust
5pcs swiss mushroom (you can use canned mushroom) - sliced
chicken meat leftovers
3eggs
1/4 carrot diced finely
some corriender leves chopped
1 small box whipping cream
some cheddar and mozarella cheese *optional but it taste better with it ;)
1clove garlic - chopped
salt and pepper to taste
olive oil for frying

How you do it:

1. Roll your pastry crust and fit it on to your pie pan. remember to prick the crust then bake it at 220c. for 15minutes then remove from oven let it cool slightly.
   
2. heat the oil and fry the garlic until fragrant.
3. then add in the mushroom, chicken, corriender leaves and carrots. salt and pepper to taste. set aside
   
4. tehn in a bowl, mix in the whipping cream and eggs.
5. season it with salt and pappers
6. spread the mushroom mixture on the pie crust evenly then pour in the egg mixture
7. reduce the heat to 200c and bake until slightly golden or until the eggs mixture frims up.
   

Egg benedict - Breakfast face lift ^_^

yup just like the title suggested...egg Benedict is our breakfast for today...i called it breakfast face lift coz its actually the same usual breakfast for us and i just dress it to make it more interesting and fool my husband and kids into thinking that they're eating something different :D

all you need:
1 egg
1 remekin or any oven proof bowl - grease it well
1slice of bread - buttered
a dash of white pepper and salt to taste
optional ingredients: grated cheddar cheese, finely chopped spring onions, finely chopped beef bacon
how to:

1. place the buttered bread into the remikins (the bread should follow the remikin's mold)
   
2. break egg into the bread then sprinkle a dash of pepper n salt to taste
   
3. optional: you can sprinkle/garnish the egg with cheese or other optional ingredients
4. bake for 5-10 minutes or until the egg is done at 180c