Singapore: Day One – The perfect omelette

Just how much could we possibly pack into one day? Let me tell you that my family and I did quite a bit on our first day in Singapore. We had arrived from a seven-hour flight from Sydney and we were keen to make the most of our short two-day stopover on the Island nation.

Chicken Frankfurter, sliced chicken loaf, bacon, hash brown, roti Canai with vegetable pickle, pancakes, red bean buns, grape tomatoes
Chicken Frankfurter, sliced chicken loaf, bacon, hash brown, roti Canai with vegetable pickle, pancakes, red bean buns, grape tomatoes

Rising with the sun at 6.30 a.m. we enjoyed a delicious buffet breakfast at the hotel’s cafe. Not wanting to miss any opportunity to sample local delicacies I piled (name the things that I ate) on my plate. I enjoyed the chance to try the famous Roti Canai, a fried paratha that is rolled out until wafer thin, then folded over so that it forms layers: similar to puff pastry.  This version was served with a pickle made from carrots and zucchini.

Something that I was keen to master was the art of using chopsticks in the correct manner. According my Japanese-loving sister, the way that I held my chopsticks, at a 45-degree angle and pivoting the top stick vertically between my thumb and pointer, was “American”.

“I don’t get it” I said, trying my best to mimic her movements.

“How many times do I have to tell you. It’s so easy,” she said. Looking across the table at her hands she held her chopsticks horizontally and scooped her food from the side, as one would with a spoon. When she picked up a piece of fruit the sticks would form a cross at the end before clamping around the food (see note). In the end I put the chopsticks aside and picked up a fork.

Bacon and mushroom omelette, pandan muffin, blueberry danish, crossiant, coconut jelly, honeydew melon, watermelon
Bacon and mushroom omelette, pandan muffin, blueberry danish, crossiant, coconut jelly, honeydew melon, watermelon

A highlight of the buffet was the option to have your eggs cooked by the chef. Whilst my parents enjoyed an Indian-style tomato, green capsicum and chilli omelette, I wanted bacon and mushroom. The chef cracked 2 eggs into a bowl and whisked them briskly before pouring them into a iron pan. The egg splattered and billowed up into a fluffy pillow, onto which the he sprinkled diced bacon and sliced mushrooms. Using his spatula he flipped one-third over and sealed it with the other end. Perfect.

Ingredients

  • 1 tbsp butter (or olive oil if you’re watching your waist)
  • 2 free-range organic eggs
  • 20g of the filling of your choice (cured meats, mushrooms, green capsicum, olives, tomatoes, cheese, herbs etc.)

Method

Crack the eggs into a small bowl and mix lightly with a fork to the whites and yolks together. Avoid the temptation to make a soufflé.

Heat a shallow-sided frying pan over a medium heat. When it starts to smoke add the butter and swirl to coat the base.

Pour in the eggs and swirl the pan so that pan is coated with the mixture. Top the omelette with your preferred fillings. Fold over a third of the omelette, then the other third to form an envelope. Serve.

Note: when you master the art of using chopsticks you can do this.

Happy Cooking and Keep Smiling,

Brendon 🙂

 

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