Classic Stir-fry Tomato Eggs

I used to dislike Tomato Eggs even tho' at that time I haven't try this dish before. It was because I was not a big fan of tomato nor ketchup. My prejudice thought turned 360° after I ate my Kam Mo's (aunty) homecooked Tomato Eggs. It was really appetizing. I could eat a whole bowl of rice with it. That was 4-5 years back.

Recently I tried recreating this dish again. My first 2 attempts were unsuccessful. My eggs were overcooked on 1st attempt and 2nd attempt, my gravy was too watery. I truly believed in practice makes perfect. And with failures, you gained knowledge.

So, with the experiences from my 2 unsuccessful attempts (and a brave heart) , I tried recreating this dish again. And voila, third's a charm! Finally I managed to cook a smooth~licious Tomato Eggs.

These eggs were really smooth and the gravy was just on point - not too dry nor watery. The taste... oh, it was yummylicious! This dish is most suitable for children because of the sourness and sweetness which is so enticing it elevates their appetite (and mine too!).

If you are planning to get this dish right on first attempt, things to note are:
-Make sure not to overcooked it. Dish it up when it's about 70% cooked.

- The way you cut the tomatoes play a big role in this dish. I found that by cutting it into bited-size (like diagram shown on the right), the tomatoes are able to soften in an ideal time.

Hope you'll enjoy my recipe!

Prep Time  : 15 mins
Cook Time : 10 mins
Total Time : 25 mins
Serves       : 2 - 3 pax

3 large eggs
1/4 tsp salt
1/8 tsp white pepper
1 tsp tapioca starch + 1 Tbsp water

2 tomatoes
1/2 onion (cut into vertical slices of desired size)
2 Tbsp tomato ketchup
1 tsp sugar or to taste (depending on the ketchup used)
1 tsp fish sauce
1 tsp chicken stock granules
100ml water
A dash of monosodium glutamate

Thickening (Combined)
2 tsp tapioca starch
1 1/2 Tbsp water

1. In a medium bowl, beat eggs well with salt, white pepper and the slurry mixture (1 tsp tapioca starch + 1 Tbsp water). Set aside.

2. Heat a tablespoon of vegetable oil in a wok on high heat. Stir-fry the eggs until it is about 70% cooked. It takes less than a minute. Dish it up and set aside.

3. In the same wok, heat a tablespoon of vegetable oil on high heat. Add in the onions and cooked untill fragrant. Add in the tomatoes, give it a few stir-fry and then add in water, follow by the rest of the ingredients. Bring to a boil.

4. Turn the heat to medium high and close the lid. Let it cook for approx. 1 - 2 minutes, or until the tomatoes are soften to your liking.

5. Lastly add in the pre-cooked eggs, give it a few good stir-fry and thicken up with starch mixture.

● The slurry mixture will make the eggs really smooth.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

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Beetroot Soup with Corn and Carrot

Even tho' beetroot has been around for a long time, but it was only made known as one of the superfood about a decade ago. Beetroot is a sweet root vegetable which most people will either love it or hate it due to its distinctive earthy taste. And my family happens to belong to the "Love it!" group.

I begun adding beetroot into our diet mainly because it was known to helps lower blood pressure. You see, both my parents had and is having HBP, so me being their daughter is prone to having it at later stage. Like my late father always said, "Prevention is better than cure!"

Knowing about its other nutritional value (such as below) also helps to deepen our love for this beautiful vegetable.

- a good source of potassium and other minerals (calcium, iron, magnesium, manganese, phosphorous, sodium, zinc, copper, selenium).
- contain vitamin C which helps boost your immune system and protect cells from damaging free radicals. It also supports collagen production, wound healing, and iron absorption.
- contain betaine, a substance that helps prevent or reduce fatty deposits in the liver. Betaine may also help protect your liver from toxins.
- may prevent cancer.
*source from healthline.

You can enjoy beetroot by juicing it or cooking it. In this post, I am going to show you the latter option which is also my children's favourite. They are both 5 years old and 3 years old respectively. It is such a breeze cooking this for them because they will finish up all the beet and soup in no time.

A Hearty Bowl of Red~licious Soup

Usually I will cook this soup in the morning so that my children can have them for their lunch and dinner. For lunch, I will add pasta and a hard boiled egg to it. While for dinner, they will be drinking the soup alongside with other dishes and rice.

As you can see in the photo above, I've cut the carrot in slices. This is because my children likes soft carrot. You can cut it into thick chunks if you prefer some texture to your carrot. I've added wolfberries because they are said to improve eye sights and also simply because my daughter love them.

Hope you'll enjoy this recipe!


Prep Time  : 20 mins
Cook Time : 135 mins
Total Time : 2 hours 35 mins
Makes       : 3 - 4 pax

300g pork ribs
2pcs chicken feet (optional)
1 beetroot (approx. 400g) - (peeled and cut into approx. 1.5cm thickness)
1 corn (cut into 3 parts)
1 carrot (thick chunks)
1 Tbsp wolfberries (soaked 10mins in warm water to soften)
2ℓ water
Salt to taste

1. In a small pot, blanch pork ribs for 5 minutes to remove impurities. Discard the water and wash the pork ribs briefly under running tap water.

2. In a big pot, add pork ribs, chicken feet and the rest of the ingredients except wolfberries, and bring to a boil over high heat.

3. Reduce to medium high heat and let simmer for 15 minutes. After that, reduce to low heat and let simmer for 2 hours.

4. Add wolfberries and salt to taste and simmer for another 5 minutes.

● Do not boil longer than 3 hours, it will change its color to somewhat brown.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

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Zebra Butter Cake

My mom love to eat butter cake. And knowing that her daughter can bake, she has been requesting me to bake her a butter cake for a very long time. This is definitely the longest overdue request from her. I am so relieved that I've finally baked her a butter cake. (I am sorry that it took me so long, mom!)

Usually, my mom will not have any comment for food. Whether it is nice or super yummylicious, when she has been asked how's the food, she will just says, "It's ok."

So, when she told me that she likes the texture of the cake ~ soft and moist, I was flabbergasted. It was the first time I get a feedback from her.

This recipe is adapted from my previous Chocolate Butter Marble Cake recipe with some minor adjustment to fit an 8" cake tin and added some coffee powder for additional flavor. Hope you'll enjoy my recipe!


Prep Time : 40 mins
Cook Time : 40 mins
Total Time : 1 hour 20 mins
Makes       : 8 - 16 slices

227g salted butter
4 large eggs
200g plain flour (sifted)
170g caster sugar (120g + 50g)
60ml milk
1 tsp baking powder
1 tsp vanilla extract
2 Tbsp cocoa powder
1 tsp coffee powder
3 Tbsp hot water
Pinch of salt

You will need a round 8" cake tin, greased side and bottom.

1. Preheat oven to 170°C.

2. In a small bowl, combine cocoa powder and coffee powder. Dilute with hot water to form a thick mixture. Set aside until needed.

3. Separate the egg yolks from whites. Place the egg whites in a mixing bowl and leave aside.

4. In another mixing bowl, cream butter and 120g sugar until creamy and pale in color. Add in the egg yolks one at a time and whisk well to combine.

5. Add in vanilla extract, baking powder, pinch of salt and half the flour. Beat until fully incorporated.

6. Pour in milk and the rest of the flour, and continue to beat until fully incorporated. Leave aside.

7. Now work on the egg whites. Beat the egg whites until foamy. Gradually, add in sugar and beat till stiff peak.

8. Fold in the egg whites into the batter in 3 batches, fold to combined well.

9. Divide the batter into 2 bowls. Leave one bowl as it is, while the other one, pour the earlier prepared cocoa mixture into it. Fold to fully incorporated.

10. Into the center of your greased cake tin, drop a big scoop of each batter, alternatively until both batter used up.

11. Lift the cake tin approx. 10cm from the counter top and drop it on the counter top to remove large air bubbles. Repeat 2 - 3 times.

12. Bake for 35 - 40 minutes or until the skewer comes out clean.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

First Commenter...(+/-)


BBQ Town @ Empire Shopping Gallery Subang

Just on the recent Saturday, we had mom's early birthday dinner at the newly opened restaurant - BBQ Town in Empire Subang. This is their 2nd outlet . BBQ Town offers Thai BBQ and combination of Japanese Shabu Shabu. So if you are indecisive of what to have - BBQ or Shabu Shabu, worry not! You can enjoy both at BBQ Town! We had a wonderful time enjoying their unlimited buffet.

Food counter
Food counter with variety of fresh vegetables. tofu, mushrooms, meatballs and etc.

Int he middle of the food counter, there are dipping and sauces. There are also a few selection of sushi on the left side which is not in the photo. Also not in the picture is a soft ice-cream machine at the other end of the counter.

Fresh Lamb Slices

Fresh Beef Slices

Fresh Farmed Chicken slices

Fresh Prawns
Even tho' the sizes of these prawns were not up to my expectation, but they were really fresh that the sizes doesn't matters anymore.

Scallops and Mussels
You can find scallops and mussels at the food counter. I had a few helping of these goodness.

My hubby especially love their meatballs - 'Cheung Bao Yuen/ Exploding Meatballs'. He said it was yummier than most of the 'Cheung Bao Yuen' outside.

Soft Ice-Cream
You can choose either chocolate or green tea flavor, or simply have a mix of both.

How To Enjoy Thai BBQ and Japanese Shabu Shabu

Yummy yummy!

Simple and straight-forward table arrangement. The staffs were really polite and friendly, making sure that we have enough of everything. (Please note that this photo was taken at 9.45pm where most of the crowd has already left.)

Eat All You Can Buffet
Lunch : RM32.80 ++
Dinner : EM39.80 ++
(Children 5-11 yo @ 50%)
From now until 31st Dec 2016, BBQ Town will be having their Opening Special. Enjoy their promotion - BUY 3 PAX, FREE 1 PAX. (not applicable during public holidays)
HUrry, make your way to BBQ Town now!

Level UG-18, Empire Shopping Gallery,
Jalan SS16/1,
47500 Subang Jaya,

10.00 am - 10.00 pm (DAILY)

Facebook : BBQ Town

S.C : YES, 10%

MAP (+/-)

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