Saturday, October 10, 2015

Vietnamese Pork and Egg with rice

I am not a big fan of pork and I rarely cook them.  When my cousin sent me the picture of this dish that she made and told me how delicious it was, I could not resist making it.  Hoping and praying that my family will like it too.

When I first marinated the pork in fish sauce, the house started to smell fishy and funky.  My kids were asking me what the yucky smell was !  I was even more skeptical to try this but went ahead anyways.  The verdict - YUMMY !


Pork steak
Ground pepper
3 tbs vegetable oil
4 eggs
2 tomatoes, sliced
1 cucumber, sliced


3 tbsp fish  sauce
1 tbsp white sugar
1/4 tsp tumeric
2 garlic cloves, finely grated


3 tbsp white sugar
3 tbsp fish sauce
2 tbsp white vinegar
2 garlic  cloves, finely chopped
1 long red chilli, de-seeded, finely chopped
2 tbsp lime juice


  • In a large bowl, whisk together the marinade ingredients. 
  • Lay the pork on a chopping board and cover with baking paper and pound the steaks until they are .5cm thick
  • Place the pork in the marinade and toss to coat.

  • To make the dressing, heat the sugar, fish sauce, vinegar over high heat. for 2-3 min. Stir the garlic, chili, and lime juice. Set aside. 

  • Heat 1 tbsp of oil in a large non-stick frying pan and cook the pork 3-5 min on each side in batches until thoroughly cooked. Remove from heat and rest.
  • While pork is resting,  heat the remaining 2 tbsp of oil and fry the eggs to your liking.
  • Serve with rice, pork, fried egg, tomatoes and cucumber.. top it off with generous spoonfuls of the dressing.

Pumpkin Oat Bran Muffin

Well, since Halloween is round the corner
and I see pumpkins everywhere, I thought of making this wonderful pumpkin muffin but what is more interesting about this's also healthy.

This is my very first time using Bran flakes. I never actually thought of incorporating it in muffins let alone bread.  I must say this is an interesting find.

The muffins were soft and moist with a little hint of pumpkin spice and nutmeg.


1 cup oat bran
1/2 cup milk
1 cup all purpose flour
2/3 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup pumpkin
1 egg
3 tablespoons canola oil
1 teaspoon vanilla
Optional,  Flax Seed ( I used about 1 tbsp )


  • Preheat oven to 350 degrees. 
  • Line muffin tins with paper liners and set aside.
  • Measure bran flakes into a liquid measuring cup. Pour milk over top and stir to soak all evenly. Set aside.
  • In a large bowl, measure flour, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg. Stir together to combine. Create well in the center of the dry ingredients and measure out the wet ingredients into the dry. Stir the wet ingredients together to break up the egg. Then add in the milk soaked bran flakes. Slowly incorporate the wet into the dry until the batter comes together. Scoop into prepared muffin tins and bake 20 minutes or until toothpick comes out clean after being inserted.
  • Remove to cooling rack and make the glaze.
The  bran makes it nuttier and I guess soft and moist,  We kept for 2 days and it was still soft.

Muffin Tin Egg Omelette

Another super easy way to make omelette for breakfast ahead of time.  All the ingredients that you use for an omelette is cubed and mixed and baked....easy as ABC.


Half and Half or whole milk
Bell pepper, cubed small
Ham, cubed small
Mushroom, cut into small piece
Onion, cubed
Cheddar cheese, shredded
Salt and Pepper


Preheat oven to 350 degrees.

Spray a muffin tin. In a small pan, saute onions, bell pepper and mushroom. Take it out.
Get eggs and beat them slightly with a splash of milk.  Add salt and pepper.
In the greased muffin tin, layer the vegetables, cheese and beaten egg.  Top with more cheese if desired.
Bake for about 20 minutes or until the eggs have puffed up.