A dish that I suddenly came up with… because I have done 2 very light tasting dishes and needed a boost of flavour for dinner. This dressed up scrambled egg became the star of the night, the pungency of the spices, the tender texture of eggs and the fresh taste of tomatoes, it's quite an experience. It's also easy to prepare, provided you already have these spices on hand.
Since having my own spice rack, I make myself learn to incorporate more spices into my cooking. Although I grew up eating Malaysian food, I barely knew much about spices, besides those few that we Chinese will actually use for cooking like cinnamon and star anise, oh yes and 5 Spice powder. Spices are really interesting and with the upcoming Malaysian Food Fest event(First state is Melaka in August), I've learnt even more about spices. Not only Indian spices, but Chinese spices. Yes, trust me, the Chinese have a huge array of spices that sounds really foreign to me. I am learning..slowly.
Don’t feel intimidated with spices. Try them… it’s interesting.
Curried Scrambled Eggs
Recipe by: WendyinKK
3 shallots, finely minced
2 cloves garlic, finely minced
1 green chilli, sliced
1 sprig curry leaf, rinsed and leafs detached
½ tsp mustard seed
½ tsp cumin
1 tsp curry powder
½ tsp salt or some chicken stock powder
1 red tomato, diced.
1. Crack all the eggs into a bowl.
2. Heat wok and put in 3 Tbsp of oil. Pour in eggs and scramble them until they are just cooked (still soft) and nicely separated. Dish up.
3. In the same wok, on medium low heat put in 2 Tbsp oil. Put in mustard seeds(these will pop as u cook) and sauté shallots and garlic until fragrant and very slightly golden. Add cumin and continue to sauté until everything looks almost golden. Put in green chilli and sauté until fragrant.
4. Put in curry powder, and salt (or chicken stock powder) and cook until you can smell the curry powder.
5. Turn heat to high. Pour the scrambled eggs back into the wok and fry until the eggs looks dry.
6. Put in diced tomatoes and give it a light toss. Dish up.