Stir Fried Turmeric Chow Fun with Fried Egg

Pan fried turmeric wide pho (chow fun) noodles with dark soy and fried egg on top. Garnished with green onion, sriracha and lime juice.

Shallot Crowned Egg

Fried egg with garnish of chopped bean sprout, flowering chive, fried shallot chips and tiny shrimps. Seasoned with black pepper, Maggi and sriracha.

Egg, Turmeric Rice and Harissa

Breakfast: Leftover turmeric rice, fried egg and homemade harissa.

Sunday's Souffle Omelette

Souffle omelette made by separating yolks from whites, whipping up whites then incorporating yolks. Started on stovetop until bottom sets then finished in oven. Filling is caramelized shallots with balsamic. Served with dots of green habanero, freshly cracked black pepper and sea salt.

Chicken Pad Thai with Purple Cabbage

Served!

Ingredients:

Tapioca or glass noodles, soaked in very hot water or microwaved for about 1 - 2 minutes then dress liberally with cooking oil or sesame oil. (You could find them in Asian markets as Pad Thai noodles or Vietnamese hu tieu noodles. It has tapioca flour in it which gives it a chewy bite and slightly translucent look.)

Chicken thighs, deboned and cut into equal sized strips about 1 cm wide. Don't you dare use chicken breast! Soak in mixture of 1 cup of water and 1 Tbsp of baking soda for 15 minutes then drain and rinse before cooking to preserve tenderness of meat. (Technique can be used with pork and beef too. I've never tried with it with shrimp).

Purple cabbage, thinly sliced
Bean sprouts

Shiitake mushroom, sliced

Shallots, sliced

Garlic, crushed and sliced
Fresh jalapeno, serrano or Thai chile, sliced
Egg
Crushed peanuts (optional. My wife doesn't like nuts in cooked foods so I don't add them)
Green onion for garnish
Cilantro for garnish

For sauce:

Corn starch
Tamarind paste
Fish sauce
Soy sauce
Rice wine vinegar
Palm sugar or brown sugar (in this case, I used piloncillo which is Mexican sugar and it gave a nice twist)
Lime juice

Tips:

Cook ingredients in batches using nonstick skillet or wok then move to large bowl: I did cabbage and mushrooms first, shallot, bean sprouts, chiles and garlic second, noodles third (get good char on noodles and don't be shy with oil), chicken (get char again) after that and egg scrambled into pan with chicken last. Assemble with noodles on bottom, veggies next, chicken and egg on top then pour remaining sauce over all and garnish.

Base of sauce is water and tamarind paste. Add other ingredients in small amounts until you get a flavor you like. Sprinkle a bit of the sauce as you saute or stir fry each ingredients and reserve a good amount for the last batch and pour over dish.

Roasted Beet Potato Salad

Amuse bouche served on shiso leaf.

Ingredients:

Red new potatoes
Roasted beets
Garlic, crushed with paper left on
Eggs, soft-hard boiled
Shiso leaves (mint or other leafy green could be used)
Shallots, finely chopped
Mayonnaise
Dijon mustard
Pimento or smoked paprika
Salt
Black pepper
Lemon juice

Tips:

Bring eggs in cold water to boil, cover, take off heat for ten minutes then drop into cold water or ice bath to make peeling easier.

Roast beets with skin on wrapped in foil with garlic and drizzled with olive oil and pinch of salt, about 35 - 40 minutes. Rub skin off with paper towel when cooled enough to handle.