Shortcut Chilaquiles

1 small red or yellow onion, thinly sliced into rings
2 tablespoons fresh lime juice, plus more if desired
Kosher salt and freshly ground pepper
4 tablespoons vegetable oil
2 garlic cloves, thinly sliced
1 1/2 pounds tomatoes, cored and sliced into 1-inch wedges
1 small Serrano or jalapeño chile, seeds removed if you like, finely chopped (optional)
6 ounces tortilla chips or tostadas, broken up into chip-size pieces
4 large eggs
4 ounces queso fresco, crumbled
1 cup cilantro, tender leaves and stems
1/2 cup crema (or sour cream, thinned with a bit of water)(optional)

Place half the onions in a small bowl and cover with lime juice. Season with salt and pepper, toss and set aside.

Heat oil in a large skillet (12-inch works well) over medium-high heat. Add remaining onions and garlic and season with salt and pepper. Cook, stirring occasionally until they are tender and starting to brown, about 4 minutes. Add tomatoes and half of chile (if using) and season with salt and pepper.

Cook, stirring occasionally, until the tomatoes have started to burst and simmer in their own juices, 5 to 8 minutes. Add 1 cup of water and continue to simmer until tomatoes are totally softened and melted down, another 5 to 8 minutes; larger bits of the skin are O.K., but they should feel mostly broken down into a nice, thick sauce.

Add chips and toss to coat evenly. Simmer a minute or two and remove the pan from the heat while you fry the eggs.

Heat remaining 2 tablespoons oil in another large skillet over medium-high heat. Add eggs and season with salt and pepper. Cook, undisturbed, until the whites of the egg are fried and lightly crisped but the yolks are still bright orange and runny, about 2 minutes.

Divide chips among plates and top with fried egg, queso fresco, cilantro, crema, remaining green chile, reserved red onions and a squeeze of lime if you like.

Chilaquiles with Eggs

2 tablespoons bacon fat
1 tablespoon vegetable oil (or you can use all bacon fat)
4 to 6 dry tortillas, of the kind described as having ‘‘seen better days, quartered
3 cloves garlic, smashed and chopped
1/2 medium red onion, chopped small
1/2 red or yellow pepper, chopped small
1 to 2 teaspoons coarse salt, to taste
4 to 4 1/2 cups large chopped fresh or canned tomatoes (no juice if from can)
1/2 tablespoon pickled spicy chiles, or a few dashes Tabasco or other hot sauce
4 eggs
1 full cup cilantro or mint, stems removed, left as leaves
2 limes
Grated or crumbled Cheddar or queso blanco (optional)

Preheat oven to 400. In a heavy low-sided casserole, heat the bacon fat and vegetable oil (or just bacon fat) over medium-high heat, until a speck of salt just sizzles if dropped in.

Fry tortilla pieces in 2 batches until just lightly browned, removing to a plate.

Lower heat to low, and add the garlic, onion, chopped pepper and salt. Cook about 3 minutes, until onion has started to become translucent.

Add tomatoes. Cook 5 minutes, stirring often, for fresh tomatoes. If you’re using canned, add a drizzle of water, and cook 8 minutes, until they have become lightly stewy. Add pickled chiles. Add fried tortillas, and stir. Add a drizzle of water now, to keep them from sticking. Lower heat, and partly cover the pot for about 20 minutes, opening to stir every few minutes.
When the stew has been cooking about 15 minutes, remove a tortilla, and taste a sliver. Cook until the tortillas are completely tender. Make 4 little wells in the stew.

Crack eggs, one by one, into a teacup or ramekin, then tip each into a well. Salt yolks and white lightly.

Put egg-topped stew into oven for 5 to 8 minutes, until whites are set and yolks still very slightly runny.

Remove, top with fresh herbs and serve in a casserole or pot, with wedges of lime for each person to squeeze. Serve cheese alongside, if you want.

Green Chilaquiles With Eggs

1 1/2 pounds fresh tomatillos, husked and rinsed
2 to 4 jalapeño or serrano chiles, stemmed, to taste (seeded for a milder salsa)
12 cilantro sprigs, plus 1/3 cup chopped cilantro
2 tablespoons olive oil or grapeseed oil
1 small white onion, quartered and thinly sliced (about 1 cup sliced onion)
Salt
2 large garlic cloves, minced
2 cups chicken or vegetable broth
6 large eggs
12 thick corn tortillas, cut into wedges and deep-fried or microwaved until crisp (see note), or 1/2-pound thick tortilla chips from a Mexican grocery
1/2 cup crumbled queso fresco or feta

Heat broiler. Place tomatillos and chiles on a baking sheet and set about 4 inches below broiler. Roast until dark and blackened in spots, about 5 minutes. Flip over and roast on other side until tomatillos are soft and charred in spots and chiles are soft all the way through, 4 to 5 minutes. Remove from heat and allow to cool for 5 minutes.

Transfer tomatillos and chiles to a blender along with juices on baking sheet. Add cilantro sprigs, then blend to a coarse purée.
Heat oil over medium heat in a large, wide casserole or saucepan and add onion. Cook, stirring often, until tender, 5 to 8 minutes. Add a little salt, stir in garlic and cook, stirring, until fragrant, about 1 minute.

Turn heat to medium-high and add tomatillo purée. Cook, stirring often, until salsa thickens and leaves a canal when you run a wooden spoon down the middle. Add broth, bring to a simmer, and simmer 10 minutes or until salsa coats the back of a spoon.
Beat eggs in a bowl and season with a little salt. Turn heat to low and stir eggs into salsa. Add chopped cilantro and stir until eggs are set. Mixture should be creamy.

Stir in tortilla chips, making sure they are completely submerged, and remove from heat. Sprinkle with crumbled cheese and serve at once.

Tip
To make tortilla chips, cut tortillas into wedges and leave out so they dry for an hour or more. Heat 1 to 1 1/2 inches vegetable or canola oil in a wide, deep skillet or wok to 375 degrees. Add tortilla wedges a handful at a time and fry, stirring constantly with a skimmer or heatproof spatula, until dark brown and the bubbling has subsided, 45 seconds to a minute. Remove from the oil with a skimmer and drain on paper towels. Sprinkle with salt. Repeat with remaining tortilla wedges.

Miso-Maple Loaf Cake

4 ounces/113 grams unsalted butter, at room temperature, plus more for the pan
1 3/4 cups/238 grams all-purpose flour, plus more for the pan
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup/150 grams granulated sugar
1/4 teaspoon fine sea salt
Finely grated zest of 1 orange or tangerine
1/4 cup/70 grams white or yellow miso
1/4 cup/60 milliliters pure maple syrup
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1/3 cup/80 milliliters buttermilk (well shaken before measuring)
1/4 cup/80 grams orange marmalade or apricot jam (optional)

Center a rack in the oven and heat oven to 350 degrees. Butter an 8 1/2-inch loaf pan and dust with flour, or use baker’s spray.

Whisk together the flour, baking powder and baking soda in a medium bowl.

Put the sugar, salt and zest in the bowl of a stand mixer or a large bowl that you can use with a hand mixer. Reach in and rub the ingredients together until the sugar is moist and fragrant; it may even turn orange.

Add the butter, miso and maple syrup to the sugar. If using a stand mixer, attach the bowl and fit it with the paddle attachment.

Beat on medium speed for about 3 minutes, scraping down the bowl and beater(s) as needed, until the mixture is smooth and creamy.

One by one, add the eggs, beating for a minute after each goes in.

Beat in the vanilla. The mixture might curdle, but this is a temporary condition.

Turn off the mixer, add the dry ingredients all at once and pulse to begin the blending, turning the mixer on and off in very short spurts on the lowest speed. Then, beat on low speed until the dry ingredients are almost incorporated.

With the mixer still on low, pour in the buttermilk and blend well. Scrape the batter into the pan, working it into the corners and smoothing the top.

Bake for 50 to 55 minutes, checking the loaf after 40 minutes and covering the top loosely with a foil or tented parchmentif it’s browning too fast. The loaf is properly baked when it pulls away from the sides of the pan and a tester inserted into the center comes out clean.

Transfer the pan to a rack and let the bread rest for 5 minutes, then run a table knife around the edges of the loaf and unmold onto the rack; turn it right side up.

If you’d like to glaze the loaf, stir the marmalade or jam with 1 tablespoon water and heat the mixture in the microwave or over low heat until it comes just to a boil. Using a pastry brush or a spoon, cover the top of the loaf with the glaze.

Allow the loaf to cool to room temperature before slicing.

Wrapped well, the cake will keep for about 4 days at room temperature. If it becomes stale — and maybe even if it doesn’t — toast it lightly before serving.

If you haven’t glazed the cake, you can wrap it airtight and freeze it for up to 2 months; defrost, still wrapped, at room temperature.

Note: Coarse-crumbed — admirably so — and sturdy, the cake is easy to slice, easy to serve at breakfast and easy to pick up and nibble in the afternoon. It’s as good with butter and jam as it is with a little cheese. And it keeps well: It’ll hold at room temperature for about 4 days.

Some readers found it not miso- or maple-intensive enough. They note that the darker the color the saltier and flavor-intense the miso. Red miso has an intense salty flavor, white miso is sweeter and less intense. Yellow sits somewhere in-between. Given that others have lamented that the miso and maple flavors are not pronounced enough in this cake, opt for yellow if you can find it. Similarly, maple syrup comes in four grades. The darkest syrup is the lowest grade, but it has much more flavor than the light grades. Some suggested using a miso-maple glaze as well, and replacing some of the sugar with miso sugar.

Pressure Cooker Steamed Idli

2 cups Rice Idli OR Rava Idli Batter
1.5 cups Water
oil for greasing

Add 1.5 cups of water to the Instant pot and turn on SAUTE (high), so that the water comes up to a boil. Meanwhile grease your idly plates with oil or ghee, Pour idly batter into the idly plates/moulds. Do not over do.

Once the water starts to boil, place the idli stand in to the Instant pot. Close lid and keep in VENTING position and turn on ‘STEAM’ mode.

Steam the idli trays in the IP for 10-12 mins.Note:Timer on the instant pot does not work in the venting position, so you have to monitor time with a separate timer.

Once done ,check the idlis by piercing a toothpick in it. If the tooth pick comes out clean, the idlis are done.

Remove idli’s from the moulds. Serve hot, with coconut chutney and sambhar.

Pressure Cooker Vegetable Sambar

1 cup toor dal/split Pigeon Pea washed
2 cups mix vegetables (carrot,beans,potato)
1 large tomato finely chopped
2 tablespoon sambar powder
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 tablespoon tamarind Concentrate *See Notes
1/4 cup coconut paste optional *See Notes
4 cups water
salt to taste
2 tablespoon cilantro/Coriander leaves to garnish

Tempering Ingredients
1 teaspoon Mustard Seeds
1/2 teaspoon Cumin/Jeera Seeds
8-10 Fresh curry leaves
1/4 teaspoon Asafetida/Hing
2 tablespoon oil or ghee

Press SAUTE mode on Instant Pot. Add oil and once it’s hot add mustard seeds, cumin, curry leaves and asafetida, let it splutter.

Add mix vegetables, tomatoes and cook for another 1-2 minutes.
Then add washed toor dal(lentils),sambar powder, turmeric powder, tamarind extract , salt, coconut paste and water.Mix well.Press CANCEL button on Instant Pot.

Close the lid on the pot, and turn pressure valve to SEALING position.

Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 8 minutes

Do a NATURAL PRESSURE RELEASE.

Remove lid away from you, garnish with Cilantro.

Mix well and adjust consistency and spice level.Increase accordingly.

Serve with Hot Steamed Rice.

Notes
Blend 1/4 cup fresh/frozen coconut with little water to make smooth coconut paste.

To make tamarind paste,soak lemon sized tamarind in hot water,squeeze and extract the pulp.

If you like your sambar to be more spicy add 1 teaspoon of red chilli powder.

You can also add vegetables like pumpkin,drumstick,eggplant etc.

Lemon Ricotta Pancakes

3 eggs
3/4 cup ricotta
3 tablespoons olive oil
3 tablespoons almond flour
1 tablespoon sugar
scant 1/2 teaspoon fine grain sea salt
zest of two lemons
1/4 cup all-purpose flour

Separate the eggs and whisk the whites into stiff peaks in a clean bowl. In another bowl combine the egg yolks, ricotta, olive oil, almond flour, sugar, salt, lemon zest, and flour. Gently fold the whites into the ricotta mixture until uniform with no streaks.

Place a skillet over medium-low heat, rub with a bit of olive oil, and ladle 1/4 cup of batter for each pancake. You want to cook these slow and low until golden on the bottom, a couple minutes. Flip to cook the second side until golden. This side takes less time, just a minute or so. Serve immediately or keep warm in a low temperature oven.

NOTES
Makes 12 pancakes.

Ricotta Pancake Variations
There are a lot of ways to switch up this recipe with whatever citrus, spices, and seeds you have.

Lemon Poppyseed Ricotta Pancakes: Sprinkle a tablespoon of poppy seeds across the batter before folding in the whipped egg whites.
Lemon Olive Oil: Replace the olive oil with lemon olive oil for an added lemon boost.

Orange Ricotta Pancakes: Substitute the zest of one orange for the lemon zest.

Makrut Lime Ricotta Pancakes: these pancakes are amazing with the zest of two makrut limes in place of the lemon zest.

Sabudana Khichdi

1 cup medium tapioca pearls (look for sabudana at an Indian grocer)
3 or 4 small-medium yellow potatoes (about 8 ounces), such as Yukon Gold or Yellow Finn
Fine sea salt
1/2 cup raw peanuts
4 to 5 Thai chiles, stems removed, roughly chopped
1 (3-inch) piece fresh ginger, peeled and sliced into 1/4-inch coins
3 tablespoons neutral oil, such as canola
1 teaspoon cumin seeds
1 to 2 teaspoons granulated sugar
1 to 2 tablespoons freshly squeezed lemon juice
2 tablespoons roughly chopped cilantro, for garnish

Place tapioca in a large bowl and cover with water. Swirl to release starch, then drain. Repeat a few times until water runs mostly clear, then drain well. Return tapioca to bowl, along with 3/4 cup water. Soak for 4 to 5 hours, or until water is mostly absorbed and tapioca pearls are easily squashed when pressed between your thumb and forefinger. Drain well, and place into a large microwave-safe bowl.

Place whole potatoes in a small pot and cover with water. Season generously with salt and set over high heat. Bring to a boil, then reduce to a simmer and cook until completely tender, about 25 to 35 minutes, depending on size. Remove potatoes from water, allow to cool, then peel, and dice into 1/2-inch cubes. Add to tapioca.

Set a frying pan over medium heat and add peanuts. Swirling constantly, toast them until shiny, aromatic and golden brown, about 4 minutes. Pour immediately onto a plate to prevent overcooking. Wipe pan, and return to stove.

In a food processor, pulse chiles and ginger together until finely minced, stopping to scrape down the sides with a rubber spatula once or twice. (If you don’t have a food processor, you can do this step by hand.) Remove 1 tablespoon chile-ginger mixture, and set aside. Add cooled peanuts to food processor, and continue to pulse just long enough to roughly chop nuts. Scrape peanut-chile mixture into tapioca-potato mixture.

Heat frying pan over a medium flame and add oil. When oil shimmers, add cumin. When cumin begins to sizzle, stir in reserved chile-ginger mixture, and allow to sizzle but not brown, then immediately pour into tapioca mixture. Add 1 teaspoon sugar, toss and season with salt to taste.

Microwave tapioca mixture on high for 2 minutes, then stir. Continue cooking for another 2 minutes, then stir again. Cook for another 1 to 2 minutes in 15-second increments, until tapioca is translucent and chewy, but not quite transparent and clumpy.

Taste and adjust seasoning with salt, sugar and lemon juice.
Garnish with cilantro, and serve hot.

Turmeric Fried Eggs With Tamarind and Pickled Shallots

FOR THE PICKLED SHALLOTS:
1 shallot, peeled and sliced into thin rounds
2 teaspoons fresh lime juice
Kosher salt

FOR THE TAMARIND DRESSING:
1 1/2 tablespoons/30 grams tamarind concentrate
1 tablespoon fresh lime juice
2 teaspoons light brown sugar
1 teaspoon fish sauce
2 tablespoons roughly chopped fresh cilantro (coriander)

FOR THE SPINACH AND EGGS:
1/4 cup/60 milliliters olive oil
2 garlic cloves, minced
6 packed cups/200 grams baby spinach
1/2 teaspoon ground turmeric
4 large eggs
1 fresh green chile (such as a serrano or small jalapeño), thinly sliced into rounds, seeds and all

Prepare the pickled shallots: Add the shallot, lime juice and a pinch of salt to a small bowl; use your fingers to gently massage everything together. Set aside to pickle lightly.

Make the tamarind dressing: Add all the ingredients to a bowl, along with 1 1/2 tablespoons water. Whisk to combine and dissolve the sugar. Set aside.

Prepare the spinach: Add 1 tablespoon oil to a large skillet and heat over medium-high. Once hot, add the garlic and cook for 90 seconds, stirring, until fragrant and lightly golden, then stir in the spinach (in batches, by the handful) and 1/4 teaspoon salt. Cook, stirring frequently, until wilted, about 4 minutes. Transfer to a serving platter and wipe out the pan.

Prepare the eggs: Add the remaining 3 tablespoons oil and the turmeric to the same pan; stir to combine and heat over medium-high. Once hot but not smoking, crack in the eggs and quickly sprinkle the whites with the sliced chile.

Season the eggs all over with a good pinch of salt and use spatula to separate the whites so that the eggs are not joined together. Fry for 3 to 4 minutes, spooning some of the oil over the whites. You want the whites to be crispy at the edges and the yolk to be runny. (You can cook it for longer, if you like your eggs more cooked.)

When eggs are cooked to taste, use a spatula to transfer them to the plate with the spinach, drizzling with any extra turmeric oil left in the pan. Top with the pickled shallots and a spoonful of the tamarind dressing, serving any remaining alongside.

Skillet Greens With Runny Eggs, Peas and Pancetta

2 ounces pancetta or 2 thick-cut slices bacon, diced
3 tablespoons extra-virgin olive oil
1 bunch ramps or scallions, thinly sliced, whites and greens separated
2 bunches red, rainbow or Swiss chard, stems thinly sliced and leaves coarsely chopped
2 garlic cloves, finely grated or minced
1/4 teaspoon fine sea salt, plus more to taste
Pinch of red-pepper flakes
3/4 cup chicken or vegetable broth, or water
2/3 cup fresh or frozen peas (you don’t have to thaw them if frozen)
6 large eggs
Toasted country bread or baguette, for serving (optional)

Add pancetta and 1 tablespoon oil to a 10-inch skillet and turn the heat to medium. Cook, stirring occasionally, until fat has rendered and the pancetta is golden brown and crisp, about 5 to 7 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate.

To the same skillet, add remaining 2 tablespoon oil, ramp or scallion whites, and chard stems, and cook until softened, stirring occasionally, about 7 minutes. Stir in garlic, salt and red pepper and cook for another 1 to 2 minutes, until fragrant.

Add the chard leaves, ramp or scallion greens, and broth, set the heat to medium-low, and cook partly covered, until very soft and silky, stirring occasionally, about 20 minutes. If using fresh peas, add them during the last 5 minutes of cooking; if using frozen peas, stir them in when the greens are cooked.

Crack eggs into the greens. Season eggs with salt and pepper, then cover pan completely and cook until eggs are cooked to taste, 5 minutes for very runny, 7 minutes for jammy. Sprinkle with pancetta and serve with toast if you like.

More-Vegetable-Than-Egg Frittata

2 tablespoons olive oil
1/2 onion, sliced (optional)
Salt and black pepper
4 to 6 cups of any chopped or sliced raw or barely cooked vegetables
1/4 cup fresh basil or parsley leaves, or 1 teaspoon chopped fresh tarragon or mint leaves, or any other herb
2 or 3 eggs
1/2 cup freshly grated Parmesan cheese (optional)

Put olive oil in a skillet (preferably nonstick or well-seasoned cast iron) and turn heat to medium. When fat is hot, add onion, if using, and cook, sprinkling with salt and pepper, until it is soft, 3 to 5 minutes.

Add vegetables, raise heat and cook, stirring occasionally until they soften, from a couple of minutes for greens to 15 minutes for sliced potatoes. Adjust heat so vegetables brown a little without scorching. (With precooked vegetables, just add them to onions and stir before proceeding.)

When vegetables are nearly done, turn heat to low and add herb. Cook, stirring occasionally, until vegetables are tender.

Meanwhile, beat eggs with some salt and pepper, along with cheese if you are using it. Pour over vegetables, distributing them evenly. Cook, undisturbed, until eggs are barely set, 10 minutes or so; run pan under broiler for a minute or 2 if top does not set.

Cut frittata into wedges and serve hot, warm or at room temperature.

Huevos Rotos (Broken Eggs with Potatoes)

1/3 cup extra-virgin olive oil, plus more as needed
2 teaspoons smoked paprika
1/2 teaspoon red-pepper flakes or 1/4 teaspoon ground cayenne
Kosher salt and black pepper
2 pounds new potatoes, cut into 1-inch pieces if necessary
1 medium onion, finely chopped
4 garlic cloves, finely chopped
4 eggs
Lemon wedges, for serving
Flaky sea salt, for serving

In a measuring cup, combine the olive oil, paprika, red-pepper flakes, 1 1/2 teaspoons salt, a generous grind of pepper and 1 cup water.

Put the potatoes in a large skillet and pour the olive oil mixture over them. Bring to a boil, then cover and cook on high until the potatoes are fork-tender, 6 to 9 minutes.

Uncover and turn the heat to low. If the potatoes are sticking or dry, add more olive oil. Arrange the potatoes in an even layer, cut side down if halved, then add the onion and garlic surrounding the potatoes. Cover and cook until the potatoes are golden-brown and the onions are softened, 4 to 6 minutes.
Stir the potatoes (if they’re sticking, add more oil).

Make 4 nests in the potatoes and crack an egg into each. Season with salt and pepper. Cover and cook until the whites are set and the yolks are still runny, 4 to 6 minutes.

To serve, break the yolks gently with a serving spoon, then scoop some potatoes and an egg onto plates or into shallow bowls. Serve with a squeeze of lemon and flaky salt.

Vermicelli Sweet Corn Usli (Upma)

2 tablespoons coconut oil
2 cups wheat vermicelli noodles (see Tip)
1/2 teaspoon black mustard seeds
1 teaspoon urad dal (optional)
1 red onion, finely chopped
1 sprig fresh curry leaves
1 green chile, such as serrano, finely chopped
1 teaspoon kosher salt (Diamond Crystal)
1 ear fresh corn, kernels cut off the cob
1/2 cup roasted cashews, roughly chopped
1/4 cup cilantro leaves, chopped, plus more for garnish
1/4 cup frozen or fresh grated coconut, plus more for garnish
1 lime, halved

Heat 1 tablespoon coconut oil in a medium pot with a fitted lid over medium heat. If the noodles are on the long side, break them up into roughly bite-size pieces. Add them to the pot, and use a wooden spoon to keep them moving so they get lightly toasted, about 2 minutes. Scrape into a bowl.

In the same pot, heat the remaining tablespoon oil over medium and fry the mustard seeds. When they pop, add the urad dal (if using), the onion, curry leaves, chile and salt. When the onion is completely softened, but not yet browned, add 1 cup water.
As soon as the water comes to a boil, add the toasted noodles, corn kernels, cashews, cilantro and coconut; stir well. Cover, and cook on low for 5 minutes, then turn off the heat, and let it rest for another 5 minutes.

Season to taste with salt and lime juice, then garnish with extra coconut and cilantro, and serve warm or at room temperature.

Tip
Look for very fine vermicelli noodles made from wheat, also called semiya or seviyan at South Asian and Middle Eastern grocery stores. The noodles come toasted and untoasted, short and long. If you buy toasted noodles, there’s no need to toast them in coconut oil (Step 1); simply add them to the boiling water (Step 3).

Chinese Tomato Egg Stir-fry

4 small to medium tomatoes (about 500 g, 1 pound)
1 scallion
4 eggs
3/4 tsp salt (divided, or to taste)
1/4 tsp white pepper
1/2 tsp sesame oil
1 tsp shaoxing wine
3 tbsp vegetable oil (divided)
2 tsp sugar
1/4-1/2 cup water

Start by cutting tomatoes into small wedges and finely chop the scallion.

Crack 4 eggs into a bowl and season with ¼ teaspoon salt, 1/4 teaspoon white pepper, 1/2 teaspoon sesame oil, and 1 teaspoon Shaoxing wine. Beat eggs for a minute.

Preheat the wok over medium heat until it just starts to smoke. Then add 2 tablespoons of oil and immediately add the eggs.

Scramble the eggs and remove from the wok immediately. Set aside.
Add 1 more tablespoon oil to the wok, turn up the heat to high, and add the tomatoes and scallions. Stir-fry for 1 minute, and then add 2 teaspoons sugar, 1/2 teaspoon salt, and 1/4 cup water (if your stove gets very hot and liquid tends to cook off very quickly in your wok, add a little more water). Add the cooked eggs.

Mix everything together, cover the wok, and cook for 1-2 minutes, until the tomatoes are completely softened.

Uncover, and continue to stir-fry over high heat until the sauce thickens to your liking. Serve!

Eggs with Soy Sauce & Scallions

2 scallions
1 tablespoon oil
2 eggs
1 cup cooked white rice
1 tablespoon soy sauce (or to taste)
2 tablespoons water
1/4 teaspoon sugar
1 teaspoon shaoxing wine (optional)

Prepare the scallions by cutting them into 2-inch lengths. Take the white part and halve or quarter them lengthwise.

Heat the oil in a nonstick or cast iron pan over medium high heat. Fry the eggs sunny-side up, over easy, or however you like them. Lay the eggs over a bed of hot cooked rice.

Add the scallions to the pan, and cook until just beginning to wilt. Add the soy sauce, water, sugar, and optional Shaoxing wine, if using. Simmer for 30 seconds, and pour over the eggs and rice. Serve!

Quick Egg Stir-Fry with Peppers

4 large eggs
4 teaspoons Shaoxing wine
1/4 teaspoon white pepper powder
1/2 teaspoon sesame oil
1/4 + 1/8 teaspoon salt
8 ounces long hot green peppers (or your choice, de-seeded if desired and cut into bite-sized pieces)
3 tablespoons vegetable oil
2 cloves garlic (chopped)
1 tablespoon light soy sauce
1/8 teaspoon sugar
1 scallion (chopped)

Beat the eggs with 1 teaspoon Shaoxing wine, white pepper powder, sesame oil, and 1/4 teaspoon salt. Set aside.

Heat a dry, clean wok over medium heat. Without adding any oil, dry fry the peppers for 3-5 minutes to blister and soften them. Transfer to a dish, and set aside.

Increase the heat to high. Add 2 tablespoons of oil to coat the bottom of the wok. Immediately add the egg. Cook until the eggs are solid, yet still soft. Transfer to a dish (separate from the peppers).

Reduce the heat to medium. Add the remaining 1 tablespoon of oil to the wok. Cook the garlic for 20 seconds. Stir in the peppers. Immediately add the light soy sauce, 1/8 teaspoon salt, and sugar. Stir and mix well.

Quickly add the eggs, scallions, and 1 tablespoon Shaoxing wine. Increase the heat to high, and mix everything well. It doesn’t need to cook further at this stage—just stir to incorporate and let the flavors meld. Serve.

Gong Zai Mein (HK Breakfast Noodles with Eggs and Spam)

2 cups water
1-2 slices Spam (about 1/4 inch or 0.6 cm thick)
1 package “gong zai” Doll brand chicken flavored instant noodles
1 egg
1 pinch minced scallions (green parts only)

Bring 2 cups of water to a boil in a medium pot.

Fry the Spam in a pan until it’s golden brown around the edges. Turn off the heat, leaving it in the pan to keep it warm. Also start frying an egg sunny side up. Cover with a lid, and cook until the white is no longer runny, but the egg yolk is still soft.

Meanwhile, cook the noodles. Things will move quickly, so keep an eye on your egg to make sure it does not overcook. Stir the seasoning packets into the water, followed by the noodles, and cook for 2 1/2 minutes, stirring to break them up. (At some point, you may need to take your egg off the heat to avoid overcooking.)

Pour the noodles and into your serving bowl, and arrange the spam and the egg over the top. Sprinkle with the scallions and serve immediately.

Foolproof Hollandaise

1-2 egg yolks (about 35 grams)
1 teaspoon water (about 5 grams)
1 teaspoon lemon juice from 1 lemon (about 5 grams)
Kosher salt
1 stick butter (8 tablespoons, about 112 grams)
Pinch cayenne pepper or hot sauce

Combine egg yolk, water, lemon juice, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender. Melt butter in a small saucepan over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1 cup liquid measuring cup.

Place head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into cup. It should emulsify with the egg yolk and lemon juice. Continue pouring until all butter is added. Sauce should be thick and creamy. Season to taste with salt and a pinch of cayenne pepper or hot sauce (if desired). Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving. Hollandaise cannot be cooled and reheated.

Pressure Cooker Sweet Coconut Rice (Narali Bhath)

1 cup basmati rice
1 teaspoon saffron
1 tablespoon warm milk
2 tablespoons ghee divided
20 whole cashews
2 whole green cardamom pods
6 cloves
1 1/2 cups water
1/2 teaspoon kosher salt
1 cup fresh coconut grated (frozen works well)
3/4 cup sugar
2 tablespoons raisins
1 teaspoon cardamom powder

Wash, rinse, and soak rice in water for 20 minutes. Drain the rice and keep it aside. Soak saffron in milk and set aside for garnishing.

Turn Instant Pot to Saute(more) mode. Add half of the ghee and cashews. Cook the cashews for a minute or until they turn golden brown, stirring constantly. Take the cashews out and keep them aside for garnishing in the end.

Add remaining ghee to the pot. Add cardamom pods and cloves. Cook for 10-15 seconds as they release the aromas. Add drained rice and toast gently for a minute stirring constantly.

Add water and salt. Mix well. Make sure all the rice is submerged underwater. Close Instant Pot with the pressure valve to sealing. Pressure Cook for 6 minutes followed by 5-minute Natural Pressure Release.

Open Instant pot. Add coconut, sugar, raisins, and cardamom powder. Mix well.

Set Instant Pot to Saute(less) mode. Cook with a glass lid on for 5 minutes. Garnish with fried cashews and saffron. Enjoy!

Notes:

Soak rice for at least 20 minutes so the rice looks fluffy and light. If you do not have time to soak the rice, add 1.5 cups of water for 1 cup of rice and cook it on low-pressure mode for 5 minutes followed by a quick release.

Once the rice is cooked, fluff it gently with a fork or silicone spatula. This will prevent the grains from breaking.
For nut allergies, skip cashews.

To make a vegan variation of sweet coconut rice, use neutral cooking oil or coconut oil for the ghee and soak the saffron in warm water instead of milk.

Although, I like to use basmati rice for this recipe other short-grain white rice such as Jasmine, Ambe Mor, Surati Kolam, etc can be substituted. Just note that the final dish may have a bit sticky texture but will still have the same delicious taste and delicate aromatic flavors.

Jaggery can be substituted for sugar in this recipe, although the color of the final dish will be different.

Masala French Toast

2 large eggs
2 tablespoons red onion finely minced
1 teaspoons green chili finely minced, jalapeno or other spicy chili works too
1/4 teaspoon ground turmeric
1/2 teaspoon kosher salt
2 tablespoons cilantro finely chopped
1/3 cup milk or water
2 slices bread sourdough, multigrain or whole wheat

To serve
2 tablespoons ketchup green chutney or sriracha sauce

Whisk together onion, green chili, turmeric, salt, cilantro and milk in a wide bowl (big enough to fit the sliced bread). Add in the eggs and whisk for a minute.

Dip one slice of bread in the egg mixture and gently press down with a fork so the bread can absorb the egg mix. Flip the bread over and repeat on the other side.

Heat a non stick pan (you can also use cast iron) and apply 1/2 teaspoon of oil. Carefully place the soaked bread on the pan. Spoon and spread over some extra onions from the egg mixture on top. Cook on medium heat for a minute or until the bottom side starts to turn golden brown.

Turn over and cook the other side for a minute until it becomes golden brown. Repeat with the second slice of bread.

Serve hot with ketchup, sriracha or green chutney.