Tea Egg with Noodle Soup

Recipe by: SH

Prep Time: 10 min

Cook Time: 8 hrs

Serving Size: 4

Tools: Slow cooker, pots

Ingredients:

1 dozen eggs 

1 lbs baby bok choy

1 packet of flat wonton noodles

A:

1 large sachet of Lipton tea

4 shitake mushrooms

6 star anise

2" cinnamon stick

1/2 cup soy sauce

2 tbs cooking wine

Steps:

Tea Eggs:

1. Boil and peel all eggs.
2. Place eggs in slow cooker.
3. Boil 2 cups water and steep Lipton tea for 3 minutes.
4. Add the rest of ingredients A into slow cooker.
5. Add Lipton tea sachet and just enough water to cover all eggs in slow cooker.
6. Cook on low for 6-8 hrs.

Soup:

1. Remove eggs from slow cooker.
2. Remove star anise and cinnamon sticks from soup.
3. Place soup into a pot. Add 2 cups of water.
4. Bring it to a boil.
5. Season with salt and white pepper.

Noodles:

1. Fill up 3/4 of a large pot with water.
2. Bring it to boil.
3. Prepare a basin of ice cold water.
4. Add noodles to cook per packet instructions.
5. Strain noodles into ice cold water. Leave for 30 sec.
6. Strain noodles into boiling water. Leave for 1 min.
7. Repeat step 5 & 6 three times to enhance texture of noodles.
8. Strain.

Baby bok choy:

1. Fill up 3/4 of a medium pot with water.
2. Bring it to boil.
3. Add baby bok choy and cook for 3 min.
4. Strain. 

Assembly bowls of noodle soup:

1. In serving bowls, add noodles.
2. Add baby bok choy, shitake mushroom, and eggs on top.
3. Pour in piping hot soup.

Nasi Lemak

Recipe by: SH

Prep Time: *15 min
Cook Time: 40 min
Serving Size: 4

Tools: Rice Cooker, frying pan, medium pot

Ingredients:
Rice:
4 cups of rice
1.5 cups of coconut milk
1 tsp of salt

Assam Prawn:
20 Head-on, shell-on shrimps/prawns
2 tbs of tamarind thick tamarind juice
3 tbs of light soy sauce
2 tbs of sugar
2 tsp of white pepper

Sambal Anchovies (Ikan Bilis):
1 cups of anchovies (halved length wise and gutted)
4 tbs of sambal oelek

4 hard-boiled eggs
1 cucumber

Steps:

1. Rice: Wash rice thoroughly. Add coconut milk and salt. **Top up rest of liquid measurement for rice with water.
   
2. Assam Prawn: Marinate shrimps with tamarind, light soy sauce, and white pepper for at least 2 hours. Leave in fridge. Heat up pan with oil. Stir fry shrimp and marinate sauce for 6 minutes. Sugar will caramelize.
   
3. Sambal Anchovies (Ikan Bilis): Wash the anchovies thoroughly. Place them on plate. Microwave for 3 minutes or until crispy. *Low fat cooking ;)*
4. Halve hard-boiled eggs length wise.
5. Cut cucumber in rings for garnishing.
6. Serve as in picture when ready.

Notes:
* Excluding marinading time of 2 hours
** I did not add water and used all coconut milk instead. Rice cooker pitch a fit and I added water after to the appropriate measurement line in the rice cooker. It turned out A-Okay!

Chicken Creole Deviled Eggs

Recipe by: Taste of Home: Summer Appetizers 2009
(mod by SH and J in green)

Prep Time: 30 min
Cook Time: 20 min
Yield: 1 dozen

Tools: Pot, pan

Ingredients:
6 hard-boiled eggs
1/2 cup diced cooked chicken*
1 tbsp minced fresh parsley (paprika)

A:
5 tbsp mayonnaise
1 tbsp finely chopped onion (omitted)
1 tsp honey mustard (Dijon mustard)
1/2 tsp ground mustard
1/2 tsp Creole seasoning
1/8 tsp hot pepper sauce (1/2 tbsp spicy horseradish)

*Diced Cooked Chicken

1. Diced chicken breast into very small cubes (1/4").
2. Heat up a small pan with 1/2 tbsp of butter.
3. Add chicken and stir it under medium heat for one minute.
4. Add 1/8 tsp of salt and 1/8 tsp of black pepper.
5. Stir the chicken for another 3 minutes.
6. Place the chicken in a plate and leave to cool.

Steps:

1. Cut eggs in half lengthwise.
2. Remove yolks; set whites aside.
3. In a small bowl, mash the yolks.
4. Stir in ingredients A and mix well. (This allows the seasonings to mix better without the chicken cubes.)
   
5. Add chicken cubes and mix well.
   
6. Pipe or spoon into egg whites.
7. Sprinkle with parsley (paprika).
8. Refrigerate until serving.

Bon Appetit!