Thursday, September 12, 2013


I use eggs all the time.  Whether as an addition to oats or instant noodles, it's something that is cheap, nutritious and easy to use.  This time, instead of my all-time favourite -- onion omelette, I cooked a more hearty version:

This omelette reminds me of Mummy... and cooking it myself reminds me that Mummy spends lots of time preparing good food for us regardless of how much time or effort it takes.  Something seemingly simple like this requires lots of time shelling small prawns.  Thank you Mummy!

Eggs, lightly beaten
Small prawns, shelled
Minced pork
Spring onions, cut into 2cm sections
Light soya sauce
White pepper
Cooking oil

  1. Heat up a little oil in a pan.  Add minced pork and prawns and fry until just cooked.
  2. Pour cooked minced pork and prawns into beaten egg, season with light soya sauce and white pepper, and mix.
  3. Add mixture to hot pan and stir while egg has not set.  Leave to cook for a few minutes, sprinkle spring onions over the half-cooked omelette, then flip the omelette over to finish cooking.  Best eaten when piping hot!

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